Highlights Food and Drink
Food and Drink
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.
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.
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.
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.
One hopes with the benefit of time or a few tweaks the Hill will eventually make its mark. For the moment at least, it boasts promise of much else ahead.
From Veginity to Bofin, Saba Ten, Trash Bash at Airfield and the Dublin Pizza Company, it’s all in September’s Bitesize.
Charlotte Quay has everything it needs to succeed: a great view, a talented chef, experienced leaders leading the charge and an already loyal fanbase. All they need is for Dubliners to get over the psychological barrier of eating off the beaten track.
The slightly tepid vibe downstairs aside, I can’t help but fall for this place and feel that it’s their excellence as a venue that Arthur’s should be trumpeting when it’s their turn to step up to the mic.
The take-away offerings at newly opened Piply are radically different to the norm. Garrett Fitzgerald talks to us about the philosophy behind his healthy new food venture with business partners Eamon Lynch and Alex Gartland.
Atmosphere is a quality that can’t be contrived. Some restaurants just have it, oozing out of every nook and cranny, and Da Mimmo’s has it in spades.
Idlewild is a very pretty bar, and it even boasts an extremely bright staircase on the way up from the toilets, which makes you feel slightly like you’re ascending to the afterlife, potentially to hang out with another dead Quaker businessman.
August Bitesize: Lots of love for Two Boys Brew, Vinyl Brunch at The CookBook Cafe, Piply Service, BubbleClaws at the Marker and The Irish Whiskey Awards
Ahead of the Big Grill Festival in Herbert Park this month Andy Noonan talks to us about going back to basics, hanging out with your mates and observing the age-old tradition of cooking with live fire.
It is rare for a pub’s greatest selling point to be its carpark but O’Shea’s Dodder-adjacent sun-trap seemed to be the establishment’s primary draw over the last few years.