"Come in! Come in! Your dinner's poured out!" goes the old North Dublin joke. In truth, its description of Irish food as being best when hidden in soup wasn't so far off the mark. For years, "Irish cuisine" used to be nothing more than a convenient way of grouping potatoes and stout under the same heading. However, the days when critics bemoaned the pot luck of the Irish are for the most part gone. Today, be prepared to have your preconceptions overturned, and, on occasion, to be enthralled and very happily sated in the process. No longer does a pub crawl turn up a better meal than one in a fancy restaurant. Dubliners now forgo heading to the "local" to down a pint after work because they've made reservations at the newest eateries and hippest showplaces (of course, the pubs and the pints come later in the evening). These chowhounds are intent on enjoying the fruits of Ireland's gastronomic revolution, but Dublin's best chefs have been leading the charge. More »
