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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.
Irish seafood is finally getting the royal treatment it deserves at this simple but brilliant new eatery in the old market, Smithfield district. The award-winning kitchen serves inventive treasures like whipped hake and dillisk (native seaweed) on sourdough, but don't expect a choice in seafood: you're served a three-course menu focused on what was caught that morning. Salvaged school chairs and tables give it a very casual feel, and the place prides itself on its no-fuss, friendly staff. The twice-fried chips are rumored to be some of the best in a city that really does love deep-frying its spuds.
This effortlessly cool, award-winning eatery slots neatly into the gallery/shop that makes up the rest of the Hen's Teeth empire. Located in the working-class Blackpitts area of the Liberties, the atmosphere is diner casual, while the food is a tapas-inspired trip into small-plate adventure. Try the smoked duck salad with chicory, blackberries and deep-fried cheese cubes, or the ceviche of sea bream with watermelon and cucumber.
This gem of an old Dublin boozer—which was once also the local grocer—has been turned into a gastropub and world-beer emporium, without losing too much of its real Dublin feel. It's the perfect spot for a quick pint of ale and a plate of black pudding (with pear relish and red chard) if you don't feel like a full sit-down meal. Microbrewery beers are hard to come by in Ireland, so the wide selection of small-label ales, lagers, and stouts is reason enough to make the trip to the evocatively named village of Stoneybatter on the Northside. The menu doesn't fuss around with too many choices, but the potted crab with sourdough soldiers is a great starter and the rib-eye steak with whiskey butter and twice-cooked chips is the pick of the hearty mains.
"Street food" is a painfully abused term in the dining world, but this downstairs Thai joint in the heart of Ranelagh has the authentic flavors and spice of a Bangkok noodle stall. The narrow dining area is beautifully tiled in simple colors and packs out quickly with locals and visitors. The Capmoo (pork scratchings with green chili relish) is a stunning starter, and the Hor Mok Talay (red seafood curry with coconut milk, prawn, egg, and Thai sweet basil) a favorite main. Finish with the zesty lychee cheesecake with fresh mint.
Close to the Abbey and Gate theaters, so there's no danger of missing a curtain call, this creative eatery focusing on contemporary food—with eclectic Mediterranean and Eastern influences—uses fresh local ingredients. It's very popular with the artistic and literary set. The venison with potato rösti and a red wine jus is a standout.
The Japanese teppanyaki area at this classy Pan-Asian restaurant on bustling Baggot Street, where the chef cooks your food right on your tabletop, is a feast for the eye as well as the palate. The simplicity of the white walls and dark lacquered furnishings are enhanced by the delicate glassware and fine green-washed porcelain. The menu picks the best from Chinese, Thai, and Japanese dishes, with the Asian tapas a good eat-and-go option.
The Elephant was long established in Temple Bar before the Tiger (Celtic, that is) came and went and changed the neighborhood forever. Large windows are great for people-watching in the city's trendiest area, but "nothing fancy" would be a good motto for the traditional American food. Charcoal-grilled burgers, salads, omelets, sandwiches, and pasta make up the much-thumbed menu. When the service is good, the turnover tends to be quick, although you may be inclined to linger. New Yorkers, take note: yes, this is a cousin of the restaurant of the same name in Greenwich Village.
18 Temple Bar, Dublin, Co. Dublin, Dublin 2, Ireland
Foodie and fashionista couple Chloe Kearney and Niall McDermott returned from London to open this standout addition to the flourishing Ranelagh dining scene. Behind the minimalist white exterior lies a small but buzzing ambience and some inventive food with a Mediterranean twist. The menu is short but very adventurous: the lobster, crab, and kohlrabi is a stylish starter and the shiitake mushroom tagliolini a favorite main. Add delicious sides like broccoli with pomegranate and yogurt then finish with a dessert of ricotta cheesecake with black currant.
Joan and Aidan MacManus's well-known seafood bar down by the harbor attracts many contemporary visitors to the old town. It's in a Georgian house, with the yacht marina and port on one side and sea views from which you can watch the boats land the very fish that might be tomorrow's special. A house specialty is the smoked haddock smokies, but lobster, caught just yards away in Balscadden Bay, is the big treat—it's best at its simplest, in butter sauce. Sitric was an 11th-century Norse king of Dublin who seemed to be very fond of Howth.
You might not expect to come to Dublin for fabulous Nepalese cuisine, but this place is a real standout. The decor is nothing to write home about, but the food at this little eatery in the middle of bustling Temple Bar is as authentic as it is unique. Kachela, raw minced lamb with garlic, ginger, herbs, and spices, served with roti bread (a delicacy among the Newars of Kathmandu) or a shot of whiskey, is a more adventurous starter. For a main course try momos, dumplings served with momo chutney, a favorite street dish in Kathmandu.
There's a fine line between re-creating tradition and looking like a theme bar, but Nancy Hands just about pulls it off. A galleylike room juxtaposes old wood, raw brick, and antiques with contemporary art to create a convivial, cozy dining area. The quality is high for bar food, with the rib-eye steak a standout. Other popular mains include the schnitzel with seasonal veg and a pie of the week with hand-cut fries and house salad. Numerous wines are served by the glass, and the selection of spirits is one of the most impressive in the country.
The open plan and family-style tables have kept Yamamori popular with noodle addicts and the younger, hipster crowd. The meals-in-a-bowl are a splendid slurping experience, and although you'll be supplied with a small Chinese-style soup spoon, the best approach is with chopsticks. The bento box combo meal is the best value in town. The seafood yaki soba, stir-fried egg noodles with a combination of fresh seafood and seasonal vegetables with wakame (an edible seaweed), is a favorite example. You can also get sushi and sashimi, delicious chicken teriyaki, or house specials like baked lobster.
72 S. Great George's St., Dublin, Co. Dublin, Dublin 2, Ireland
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