Highlights Food and Drink

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Food and Drink

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.

Barfly – McCloskey’s

McCloskey’s is an outlier. It’s a haven of suburban traditionalism. Genuine, sometimes surly, profoundly unglamorous traditionalism. A standard-bearer for those kicking against the pricks who exalt gimmickry and tourist pandering, blarney bonhomie as the true the hallmarks of a ‘real’ Irish pub.

Barfly – The Beer Market

You can only order one thing in this place, and that’s beer. Not only that, but every single one of their twenty beer taps are on rotation. There’s no fixed drinks selection, or guarantee as to what you might find there on any given day.

Soundbite:  Rachel Flynn Bia Beatha 

Bia Beatha is a unique monthly Irish supper club devoted to the rich mythology and culture surrounding Irish food. Each month guests are treated to a delicious three-course meal with wine, live music and a fascinating talk on the history of Irish food by Irish culinary historian Máirtín Mac Con Iomaire. The venture is the brainchild of Rachel Flynn and we caught up with her recently to find out more.

Recipe: Roast Cod with Soft Boiled Egg & Salsa Glas

I love this recipe because it’s so versatile – serve it with toasted sourdough for brunch, with mash or colcannon potato cake for a hearty winter dinner or with a green salad for something more summery.

The salsa glas is a salsa verde made with Irish grown herbs and you can either make it in a blender or chop it by hand depending on what consistency you prefer. I like it chunky so do it by hand.




Restaurant Review: Söder + Ko

We’re seated in a booth the front part of the restaurant, where the light reflects off the beautiful red brick building of George’s Street Arcade and spills back into this high-ceiling space. We’re watered and menued within minutes.

Restaurant Review: Camden Exchange

We freak out over our Gubbeen cheddar and chive croquettes. They’re so good! Little fried balls of cheese coated in breadcrumbs. Simple but decadent pub food. It looks like Camden Exchange really do want to feed us.

Soundbite: Sarah McNally Temple Bar Food Market

Sarah McNally’s parents began running the McNally Family Farm stall at Temple Bar Food Market when she was five years old and she has been immersed in its Saturday morning world ever since. As the market turns 18, Sarah chatted to us about the origins of Temple Bar Food Market, the range of producers involved and the vital ingredients that help make it so special.

The Long Table Supper for Marriage Equality

Walking into Martcade in Rathmines, we’re greeted by a hallway of jam jars filled with tea lights. We pass through an open kitchen area, where Jette Virdi, food stylist and the key thinker behind The Creatives, is working behind a four hob gas oven to cook a meal for the 18 gathered guests at an intimate supper in aid of Marriage Equality. Her signature red bandana holds back her hair while she caramelises the blood oranges for the starter that will kick off our six-course meal for equality.

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