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With the Irish food revolution long over and won, Dublin now has a city full of fabulous, hip, and suavely sophisticated restaurants. More realistic rents have seen a new cohort of experimental eateries crop up alongside award-winning Euro-toques and their sous-chefs who continue to come up with new and glorious ways to abuse yo
With the Irish food revolution long over and won, Dublin now has a city full of fabulous, hip, and suavely sophisticated restaurants. More realistic rents have seen a new cohort of experimental eateries crop up alongside award-winning Euro-toques and their sous-chefs wh
With the Irish food revolution long over and won, Dublin now has a city full of fabulous, hip, and suavely sophisticated
With the Irish food revolution long over and won, Dublin now has a city full of fabulous, hip, and suavely sophisticated restaurants. More realistic rents have seen a new cohort of experimental eateries crop up alongside award-winning Euro-toques and their sous-chefs who continue to come up with new and glorious ways to abuse your waistline. Instead of just spuds, glorious spuds, you’ll find delicious new entries to New Irish cuisine like roast scallops with spiced pork belly and cauliflower au gratin topped with a daring caper-and-raisin sauce or sautéed rabbit loin with Clonakilty black pudding. Okay, there’s a good chance spuds will still appear on your menu—and most likely offered in several different ways.
As for lunches or munchies on the run, there are scores of independent cafés serving excellent coffee, and often good sandwiches. Other eateries, borrowing trends from all around the world, serve inexpensive pizzas, focaccia, pitas, tacos, and wraps (which are fast gaining in popularity over the sandwich).
Dubliners dine later than the rest of Ireland. They stay up later, too, and reservations are usually not booked before 6:30 or 7 pm and up to around 10 pm. Lunch is generally served from 12:30 to 2:30. Pubs often serve food through the day—until 8:30 or 9 pm. Most pubs are family-friendly and welcome children until 7 pm. The Irish are an informal bunch, so smart-casual dress is typical.
Named after the street in Queens where chef-owner Sandy Wyer grew up, Forest Avenue is a star on the Dublin food stage. The menu is a five-course taster, and while choice is limited, quality and value are off the charts. The open kitchen gives the place a lively vibe and Sandy and her Irish husband, John, are only too willing to discuss each dish with interested guests. A floor-to-ceiling glass frontage allows the light to flood in across the elegant white-brick walls. Try the confit cod with pumpkin and crab velouté. They do a cheaper three-course lunch menu Thursday to Saturday.
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