I’m sitting in a fake subway booth that has been inspired by Hong Kong, and has the feel of the set of Blade Runner. The tiny morsel of food in my mouth has left me speechless. It’s the texture of grainy fudge and its taste is overpoweringly intense. Time seems to slow down as my system tries to make sense of this overwhelming experience. I’m at Hang Dai on Camden Street and I’ve just eaten duck brain for the first time.
Food and Drink
Sova has taken the lessons learned from the pop-up and applied them to his permanent home on Pleasants Street, a smart spot with a minimalist yet warm interior.
Juices from Green Beards, Meat from the Avoca Butcher, fabulously funky fermentation and the Dublin Chinese New Year heralds the year of the Rooster
The bar within a bar has emerged as an ultra niche micro-genre in Dublin
Kevin Roche and Taurean Coughlan opened Two Boys Brew in Phibsborough, inspired by the specialty coffee cultures they experienced on their travels. Taurean tells us about the Aussie influenced Brunch offerings that have been going down a storm and their aspirations to help further build on Dublin’s coffee culture.
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.
Nutritious brunch at Cocu, Winter Warmers at the Morrison, out of town dining at Morilles Bistro, dark chocolate apple thins from Lismore, and make your own at Listoke Gin School
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.
Shiver me timbers, I’m in a boat!
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.
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.