Highlights Food and Drink
Food and Drink
The familiar is also present at Pickle, but it’s just better than you’ve had it before.
May Bitesize: Poachers Premium Tonic Water, Bealtaine with Taking a Leaf, Dublin Gastronomy Symposium, Boojum and The House of Peroni visits Dublin
The Rag Trader is more an auxiliary set of taps that have been afforded their own stylised rebranding campaign more than anything else. The first thing that strikes you is that the entire place is made out of drawers.
The Ivy styles itself as “luxurious continental style bar” suited to “watching the world go by whilst regaling old times”. While its oldness is contrived, it’s also strangely convincing.
The O’Briens Spring Wine Fair is back in The Printworks Dublin Castle on May 13th & 14th for a fantastic weekend of wine tasting. Proceeds are in aid of Cancer Clinical Research Trust
“I tell people that I make food pretty for a job, that’s the easiest way to describe it, but it starts with weeks of prep beforehand”. Creative all-rounder Jette Virdi talks to us about her work as a food stylist, her interest in design and her plans for a new home-ware collection later this year.
Everyone here is warm and friendly, and it’s clear that they really care about what they’re doing. It’s immediately apparent to me that Gaillot et Gray will be a great asset to the neighbourhood.
April’s Bitesize features Costello’s Brewing Co, Sunil Ghai’s new venture Pickle, Locks Lunch, Vivino wine app and new neighborhood Deli from Angelina’s.
For the first in a series of a profiles of the brewing team at Guinness’ experimental Open Gate Brewery, we talk to Jasmine Winterer.
Stepping out into a still cold but thankfully not aromatic March night, I reflect that Anton’s respect might be all that JT Pim’s is getting, on this occasion.
“The meal was a crescendo in enjoyment, starting off well and finishing on a triumphantly high note. Which is, of course, the direction you want a meal to go in”. We check out the Pigeon House Clontarf.
We might have finally landed on a Paddy’s Day tradition none of us need be ashamed of. Well, except for maybe the lad who was stumbling around in a full rabbit-cum-leprechaun costume by 6pm. But the less said about that the better.
Against all odds, Guinness have hit on something genuinely exciting here, deftly balancing their enviable heritage and the demands of the present marketplace.
Hopefully, owner and manager Russell Wilde and Head Chef David O’Byrne don’t get frustrated with the name checks to Gig’s Place because Richmond couldn’t be more different with the red banquettes nodding back to its previous existence.
Wigwam feels more like a blank canvas than a hodgepodge… the beginning of another journey for the Bodytonic gang, rather than a definitive statement… And it’s all the more exciting to have a space in the city like that.
Following a long stint in Australia, Dublin man Ken Flood returned to these shores to set up home and build a new business centred around specialty coffee and flavoursome, homemade pies and sausage rolls with wife Katie in Stoneybatter. We talked to Ken about Love Supreme, their mouthwatering pies and the unique charm of doing business in Stoneybatter.
It’s striking how much Union 8 has transformed the feel of this Kilmainham junction. It’s bright and buzzing, its energy shining out onto the street like a beacon, drawing customers in.
March Bitesize features Wednesday dinners at The Fumbally, Dublin Bay Prawn festival, Airfield courses, the Irish Beer and Whiskey Festival and Sanuki Wagyu at Amuse