Best Looking Things to Eat in Dublin This Week 29/05/23

Words: Shamim de Brún
Images: Instagram

Words: Shamim de Brún
Images: Instagram

June is here, and so are 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.



T-Bone – Hawksmoor

If you’re feeling a little like you want to live out a steak house mobster fantasy like Fat Tony, this is the dish for you this week. The newly decked-out Hawsmoor is open, gorgeous and ready to serve you some serious steak. I mean, just look at! It glistens. Its perfectly seared crust, glistening with savoury juices, serves as a testament to the culinary mastery behind this creation. The deep, rich char lines adorning the surface are a sight to behold, hinting at the tantalizing flavours locked within. How could it not be what you want to eat this week?


Bump of Caviar – Hang Dai

This irresistible culinary gem that you absolutely must try: the ten-gram bump of caviar from the esteemed Hand Dai. Trust me when I say that this indulgent delight is worth every single penny, and it’s definitely worth a punt this week. Meticulously sourced, their caviar is a true testament to the craftsmanship and passion of the artisans behind it. Every pearl-like orb glistens with a natural lustre, indicating its exceptional freshness and superior taste. Each bite delivers an explosion of flavour that will transport your senses to new heights of culinary ecstasy. Plus, who doesn’t want to feel booji as fugg now that chicken fillet rolls are seven fifty? At least a bump of caviar seems more reasonably priced


Brioche Ice Cream Bun – Two Boys Brew

The Brioche Ice Cream Bun from the incredible Two Boys Brew is a delightful creation worth every calorie and is undoubtedly a punt worth taking this week. Many lucky eaters are talking about it like it was a revelatory experience. So it’s a definite must if you are in the Phibsbrough area this week. Tag team it with a filter coffee and you will be transported to an actual heaven, especially if the weather holds out.


Blue Cheese Pie – Daddy’s

Any excise to eat pie really. The dream lunch you absolutely can’t miss this week’s Daddy’s Cashel Blue Cheese, Celery, Granny Smith Apple, Walnut and York Cabbage. This tantalizing combination is the epitome of a flavour-packed and satisfying meal. Cashel Blue Cheese a true gem in the world of artisanal cheeses. The velvety, creamy texture of the blue cheese is a treat for the senses, and its robust, tangy flavour adds a delightful punch to every bite. Combined with the crisp and refreshing celery, the tartness of Granny Smith apple slices, and the nutty crunch of walnuts, each component brings a unique element to the table, creating a pie that you’ll want to stuff into your face this week. Nom


Burrata – Oliveto

This bad boy is like a ray of sunshine in cheese form. Just look at that picture. This small plate has completely stolen my heart: Burrata with Pepperonata, Crispy Shallot, Almond, and Pangrattato.

Burrata has always been a cheese lover’s dream. With its delicate exterior and oozing, decadent centre, each bite of burrata is an indulgent experience. The velvety texture and mild, milky flavour perfectly complement the vibrant flavours of the other components.

Speaking of which, the pepperonata takes this dish to new heights with its burst of sweet and tangy roasted peppers. Their vibrant colours and intense flavours add a delightful contrast to the creamy burrata, creating a harmonious blend of tastes. The crispy shallots lend a satisfying crunch, while the almonds bring a nutty richness that elevates the dish even further.

But the true showstopper here is the pangrattato, a breadcrumb-based topping that adds a layer of texture and flavour complexity. Toasted to perfection, the pangrattato brings delightful crispiness and subtle nuttiness to each mouthful. Its presence enhances every bite, adding a satisfying contrast to the creamy burrata and the sweet pepperonata.

But long story short it’s gonna be cheese and it’s going to be good.

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