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
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.
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.
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.
The menu, designed by The Westbury’s Executive Chef Sandeep Singh, is a catalogue of opulence embellished with contemporary flourishes.
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.
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 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.
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.
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.
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.
I was expecting a laid-back, fun pizzeria and instead I got a stilted, grandiose white table-clothed restaurant. Perhaps it was an off night? Or perhaps Manifesto needs a boost of fresh energy.
“I wanted to combine a light approach to flavourful food, with hints of worldly ingredients from Middle East and Asia, inspired by the fusion of Australia.” We check out the results at Buckle Up, Katie Gilroy’s new venture.
I expected Forest & Marcy to be good, but I didn’t realise I would leave this slender gastronomic wine bar feeling elated.
Early this summer, Cirillo’s opened its doors on the Toner’s end of Baggot Street. It looks like we have another smart new pizzeria on our city’s streets.
Craft is relaxed and casual at the front of house, but the plates coming out of the kitchen feature some serious cooking.
Heron helps with the prep and Grey brings out some of the courses. Thanks to their enthusiasm and easy manner, it’s a really fun place to eat. I’ll sum it up this way: the food is so mind-boggingly good that you will want to lick the plate, and Heron & Grey would definitely applaud you if you did so.
The familiar is also present at Pickle, but it’s just better than you’ve had it before.
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.