David Vann’s writing operates within a tradition of rural American writing notable in its refusal to po-facedly romanticise the rites and customs associated with the land.
Highlights Food and Drink
Food and Drink
There is no off-putting snobbery at Green Man Wines. It’s a beautiful, friendly shop and the staff throughout the evening are full of helpful suggestions.
Akin to a steampunk TGI Fridays with a sterilely insincere, suffocating ambience to match.
Co-founders Ray O’Hara and Kevin Johnstone developed Green Beards with one simple goal: to offer a delicious way of integrating plant-based health into a busy lifestyle.
The Japanese phrase “Ichi-go Ichi-e” (期一会) translates literally as “one time, one meeting”. For those who know Katie Sanderson and Takashi Miyazaki’s food, the idea of them collaborating is a tantalising one.
Make your own Shasuka eggs as the craft revolution reaches new frontiers: Brother Hubbard Cookbook, Tippletown, The Eatyard and Black Castle Drinks
The menu, designed by The Westbury’s Executive Chef Sandeep Singh, is a catalogue of opulence embellished with contemporary flourishes.
Our Table is inspired by the lack of rights for those in the Direct Provision system to prepare their own food, which further strips them of their dignity in an already traumatic system.
The Oxford English Dictionary defines a gastropub is “a pub that specialises in serving high quality food”, and that’s what The Old Spot does.
Playing on the bar’s ownership by FX Buckley’s, the Bull and Castle has doubled down on taxidermy, butcher’s tiles, a plethora of weighing scales and chalkboards on the walls declaring the specialness of all their offerings: their oysters, their rum, their gin, their beer.
Best known as a drummer with musicians such as Nile Rodgers of Chic, Ralph Rolle is also the founder of the Soul Snacks Cookie Company in New York. We caught up with him on a recent visit to Dublin where he baked cookies and told us of plans to bring his unique brand of soul food to Dublin.
If you were expecting high-end sandwiches and the potential to have an afternoon tipple at the expense of the rest of your working day, I suspect that Probus Wines would be an absolute treat of an afternoon.
If you thought barbecue in Dublin was a passing fad that had burnt out, eating Noonan’s food and hearing him talk about smoking and wood-fired techniques is enough to reignite a meat lover’s interest in the art of cooking over fire.
As winter approaches we talk seasonal bites, artisan suppliers and the secret to a mean cocktail with Erik Robson of ely.
I would have eaten a flatbread, had I not eaten a hoagie in Gutterball, through which you have to pass to enter Thundercut Alley.
October’s Bitesize: Northbound caffeine from Full Circle Roasters at Jacob’s Inn, culinary fusion at Mosa Sushi Burritos, spirited concoctions via Irish Cocktail Fest, dusky georgian glamour at La Cucina and JP McMahon’s Food on the Edge Symposium
As a way to get the public interested in the issues around food waste, a core group of the Airfield team came together to create the Trash Bash Supper as part of the Airfield Food Festival’s programme.
Lincoln’s retains its lofty reputation not for whatever contemporary action it hosts but through it’s association with the romanticised Dublin of yore.
A lasagne pizza is something you might expect to see on a Buzzfeed round-up of the world’s most outrageous artery cloggers, but The Yarn’s version is actually beautifully restrained and thoroughly comforting.