What’s the best way to tell area residents about plans for a new asylum shelter nearby?
The government should tell communities directly about plans for new asylum shelters, some activists and politicians say.
The Dish
277 articles
(Page 3)
In a west Dublin industrial estate, an Indian-Pakistani restaurant is full of regulars
“Due to a lot of people moving to Lucan and Blanchardstown … we decided to move with the flow” from Camden Street in the city, says owner Farhan Abbas.
In Inchicore, a new restaurant showcases authentic Mexican street food
Jose Guadalupe Zamudio says he grew up working in his family’s taco joints in Mexico. Now he has his own.
A Mexican couple re-designs the Dublin tortilleria of their dreams for a city where tortilla seekers are rarer
While unable to do daily deliveries, they’ve still a focus on freshness, they say.
Thump. Rattle. Scrape. Behind one fragment of the city’s soundscape
Nottingham-based Murphy & Son, which makes the cork bags widely used in keg deliveries in Dublin, says it sells more to Ireland than anywhere else in the world.
On Moore Street, a new restaurant offers Georgian delicacies
Khinkali dumplings, cheese-stuffed khachapuri bread, lobio bean stew and more from the Caucasus.
On Dorset Street, a new Somali restaurant aims to welcome a wider community
“Samosa is 90 percent similar to restaurants in Somalia,” says owner Hamza Tahir. The aim, he says, is to make a place where people can mix.
In Terenure this time of year, a woman carries apples wherever she goes
Last year, her knitting group had a code on WhatsApp, says Ailish Scanlon: a hand emoji if you’d be at the next meeting, and an apple if you needed apples.
Rosemary for the people: does Dublin need more public herb gardens?
“It could be as small as a herb garden on a lamppost, on the base of a tree, or on the corner of housing estates, so space wouldn’t be at a premium.”
In Phibsboro, a baker takes her time on the many layers of her honey cakes
The cake is brown, with cheese frosting between the layers, sweetened with honey. It’s also infamous for how long it takes to make.
In Ballymun, a sunny new cafe took off so fast they had to expand the kitchen after a week
“It worked out from day one,” says Udo Wittmann, owner of the Grían cafe. “We opened the door, and we were full.”
From Egyptian street foods to a Yemeni salad, a Citywest food start-up offers vegetarian Middle Eastern specialties
“The traditional-style handmade work we do translates into products that you cannot easily find,” says Abdulaziz Almoayyad.
On Aungier Street, a Japanese restaurant specialises in okonomiyaki
A savoury pancake made in all kinds of ways, one version has cabbage, bacon, udon noodles and eggs.