Words: Shamim de Brún
Words: Shamim de Brún
Is it just us, or are summer dishes the sexy-looking dishes?
We’ve consolidated all the best-looking bits into one handy article for your care and attention. So if you’re looking to eat in Dublin this week, then this is the list for you.
This is the summer of seafood. Irish shellfish and butter are truly a match made in gastronomic heaven. Here Klaw’s marriage of Irish butter’s indulgent richness with the delicate brininess of the whole scallop – row and all, creates a luxurious balance that is deeply satisfying. It’s a steadfast classic that everyone should try. Now just a lovely glass of wine, and you’re all set for the best-looking starter of the week.
There’s a snack that’s a must this week, and it’s none other than the Roasted Tomato, Pesto Rosso, and Goat’s Cheese Galette from Fabel. Look at her glow in that pic. Those poppy seeds are popping like culture. This bad boy is a flavour-packed marvel that combines roasted tomatoes, zesty pesto rosso, and creamy goat’s cheese in a flaky, buttery pastry. The roasted tomatoes bring sweetness and tang, while the pesto rosso adds an earthy kick. It’s the cheeky little snack that will break your heart because it’s only a special. So get in and get on it this week while ya have the chance.
Be still my chaotically beating heart. There is a new French toast in the greater Dublin area to commute to. The new spot Wobble has staked its name on their new soufflé pancakes, and everyone is a flutter. But look at this low-key game-changer. It’s got it all, as far as brunch is concerned. Eggs, bread, chocolate, berries, and cream. For less than a tenner, you literally check all the boxes and still have some good macros as well as being affordable. Bish bash bosh. Philly McMahon got it right with this new spot, so if you find yourself in the Finglas are it would be a crime not to tuck in this week. They also deliver, so check JustEat to see if your Eircode is in their catchment area.
Okay, so there are probably Italians who would probably scratch my eyes out for calling it fish and chips. It’s actually “BACCALÁ FRITTO”. Which translates literally to fried salt cod. So you can see how I made the leap. Baccalà is a much-loved ingredient in Italy, which is probably why it is the Italians who gifted us the chipper. Their culture discovered deep frying fish early. Thank the deities they did. This is back to the OG inspo. The fish has been hand hung and cured to give it that Baccalá edge. So it’s a little on the more Italian side of things. It’s coated in a batter made with O Brother Brewing lager that they serve at Pala with a bit of sparkling water to lighten it. Sounds like a beauty to me. Now hit me with a lemon wedge, and let’s tuck in.
This morning I did not know what a kouign-amann was, and now I literally can not wait to leave my house early, get off at the ‘wrong’ luas stop so I can justify swinging by The Morning to get myself a little treat. Though it doesn’t sound like it, we have France to thank for the caramelised buttery, sugary parcels known as kouign-amann. Perfect dipped in an aul latte a la TikTok, these lesser-known pastries from Brittany are made up of a simple mixture of yeast, flour, salt, and water. Imagine a croissant with a more substantial texture, and then elevate its already buttery and flaky nature by adding a generous amount of sugar. In this Eater article from 2016 a Chef Ansel appropriately dubs it a “caramelized croissant”.
Both this one and a croissant require a labour-intensive process known as laminating dough, which entails layering dough with butter sheets, folding, rolling, and repeating these steps numerous times to create countless layers. The kouign amann takes it a step further by incorporating sugar between the layers. When baked, the butter-sugar fusion forms delightful pockets of sweetness within the pastry’s tender and moist core, while the exterior boasts a crispy caramel-like coating. Has anything ever sounded more delicious?
It’s no secret that we are stans of The Morning and pretty much everything the team behind it turn their hand to, but since they got the laminator, they haven’t set a foot in the wrong direction. It’s all full steam ahead towards treat town, and you’re all invited. Get in this week before they move on to something else!
Elsewhere on CHAR: Why Are We So Obsessed with Lidl Protein Yoghurts?