You can get most foods in Dublin from the fermented tastes of Korea to the bean puddings of Nigeria. But there is a tragic gap in the city’s restaurant scene: there’s nowhere you can order a platter of fragrant Ethiopian stews. Why?
The pairing of bao and broth is an Asian twist on the midday comfort of the soup-and-sambo pairing. Something soft and a bowl or cup of something hot.
You don’t even know where Pomerania is, do you? But if you go to one of chef Eric Heilig’s monthly pop-up meals, you’ll know what it tastes like.
The Vintage Kitchen, one of the city’s most desirable dining spots, has spun off a sister restaurant. This one: the Little Kitchen. But is it really possible to clone a thoroughbred?
Always wondered how to use seaweed in your cooking? You can sprinkle it over chips, add it to your pasta, or stir into your chili con carne, says seaweed seller Paul O’Connor.
At this Nigerian restaurant on Mountjoy Street, the chef cooks up five types of soup each day. But the most popular dish is jollof rice and plantain.
Licences for casual trading are hard to come by, but that hasn’t stopped a few hardy food truckers from finding a way to ply their trade.
You’d see this a lot in Korea, I ask, a restaurant in the back of a supermarket? Not really, no, he says. (This post includes both an article and a podcast.)
Most Indian food in Dublin restaurants is from north India. South India offers a whole different cuisine, which you can get here if you seek it out.
Skip the chicken fillet roll, there’s something far more interesting to be had at the Ugly Ducklings in George’s Street Arcade and the Epicurean Food Hall, writes Sarah Maria Griffin.
Walking the streets, licking an ice cream cone: that used to be summer. Now we have posh ice cream and it comes it comes in a tub with a spoon, creating problems.
The owners of new restaurants Klaw and Catch 22 have a similar aim: to get Dubliners hooked on fish again.
