Highlights Food And Drink

200 Reasons Not To Leave Dublin

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The Irish are a nation of emigrants. After a brief respite, we're back to boats and planes as vehicles for careers and lives. But Dublin's still a great place to live, regardless of how small it m...read more
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Food and Drink

San Francisco Food

There are few richer places to take a culinary trip than in the San Francisco Bay Area. Californians care about their food. They care about organic, local and seasonal food, and it could be argued that the renaissance of the farm to fork food movement had its beginnings here thanks to local champions like Alice Waters. Indeed, the oldest Slow Food chapter in USA is in San Francisco.

Barfly: The Wiley Fox

Time marches on, we remain oblivious to the clock and put in another order. Vintage Belle and Sebastian comes on the stereo. I think I kind of like this place.

Barfly: The Canal Club at Lock 6 Café

Lock 6 is a very of the moment idea – a repurposed space (‘Construction Industry Federation’ reads the foreboding plaque outside), a cafe and bruncherie, a pop-up that’s gone and stayed-up. What Lock 6 transforms into on Friday and Saturday nights, the Canal Club, is an extension of lots of these ideas in utilising a space otherwise put to sleep for the day.

Marco Roccasalvo Campo de’ Fiori Bistro Market Bray

A passionate and devoted advocate of authentic Italian cooking, Marco Roccasalvo runs the award-winning Campo de’ Fiori Bistro Market in Bray with his wife Laura. He talked to us about his adherence to Italian traditions, the importance of carefully sourced, good quality ingredients and his mission to educate people in Ireland about the right way to eat Italian food.

Neal from 101 Talbot

‘Because we change the menu every three to four weeks, and because there’s three or four other chefs in the kitchen there’s lots of ideas coming from every angle’.

 
 

Barfly: Johnny Rush’s

Far be it for me to suggest that a pub in Dublin embodies such a transcendent, absolute concept of pain, but if I had to approximate a correspondent bar in our nation’s capital to the idea of hell just outlined, it would almost certainly be Johnny Rush’s. ‘I liked it,’ says Anton.

Restaurant Review: Sova Food: Vegan Butcher

My vegan and vegetarian pals are always having to justify their food choices. ‘Why don’t you eat meat/cheese? Will you not have some chicken?’ It must be really tiresome. They also have to ask a lot of questions. ‘Do you use chicken stock in your vegetable soup?’ It must be a joyfully rare occasion to find a restaurant where it’s the omnivores who are asking the questions. ‘What’s tempeh?’ ‘How do you make a vegan béarnaise sauce?

Gearóid Carvill & Kieran Harnett Dublin Honey Project

Inspired by nature, craft and tradition the Dublin Honey Project aims to produce raw honey from each of the postcodes of the city. Founders, architect Gearóid Carvill and photographer Kieran Harnett, are united by shared beliefs in the importance of food provenance and supporting biodiversity in local food production. They talked to us about ‘tail-to-snout’ beekeeping, the health benefits of locally produced honey and the diversity of flavours emerging from the foraging efforts of Dublin’s bees.

Restaurant Review: Fish Shop

So what of the idea that Irish people just don’t eat that much fish? Fish Shop don’t take reservations; you’re encouraged to swing by and, if there isn’t a table free, head to Ryan’s next door or Dice Bar across the road until they call you for your seat. Both times I visited, there was a queue at the door of fish enthusiasts eager to join the waiting list.

Barfly – Mother Reilly’s

Ah, Rathmines, the suburb that never sleeps – a cultural melting pot to rival all comers. As one might expect from such a pulsating cosmopolitan hub there is no shortage of venues for one to quell a thirst. Even in this most competitive of quarters, there is one watering hole that stands above the rest; the peerless Mother Reilly’s.

Restaurant Review: Bread and Bones

Bread and Bones have thankfully moved their menu beyond the proliferation of pulled pork and slaw, and are instead catching up with the more internationally current trend of Asian influenced street food by way of ramen, bao (steamed buns) and kimchi.

Restaurant Review: Taco Taco

The flavours at Taco Taco have Garner’s stamp all over them. They’re powerful without being gratuitous, with an unfussy attention to detail that sees ingredients reach their full potential. For me, Taco Taco is leading the way in the current line-up of new spots to eat in Dublin. Let’s hope it’s here to stay.

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