Words: Shamim de Brún
Things to eat in and around Dublin from June 29 until July
We’ve collected some of the most delectable foods being sold in Dublin right now and compiled them into an extensive ol’ list. Here are five things in Dublin this week that we like the look of:
Look at this sandwich and tell me it doesn’t make you weak at the knees. Made with house chargrilled chicken, slow-roasted tomatoes, rocket and basil mayonnaise on fresh Italian-style ciabatta bread; it is genuinely the mightiest handheld food you’ll get this week.
The Roe & Co summer sessions are proving to be destination eating for the knowledgable. Here the lads we’ve come to know as the best in the bao biz deliver another cracker. Made of a charcoal bao bun, braised Irish short rib, osmanthus vinegar, pickled red cabbage, salted plum and Roe & Co sauce. This looks like it might even dethrone their namesake for best bao. It is here to revolutionise the flavour bomb. Be prepared!
This once-off dish looks like it’s going to refresh your senses and make you exclaim to the deity of your choice. Everyone has been buzzing about the Bahay take over at Mae this weekend, judging from this picture. It lives up to the hype. It comprises Goatsbridge trout Kinilaw, cured in calamansi and cherry blossom high bank apple cider vinegar. Topped with hay smoked olive oil, cherries, chervil and Goatsbridge trout roe, who knew trout could look this lifechanging?
You never really know from the menu what you’re going to get from a place like Volpe Nera. But you know it will blow bits of your brain out of your ears. This is one of those dishes. Made up of Wexford strawberries with a set basil cream, strawberry consommé, elderflower gel, dark muscovado tuile, and balsamic pearls; it’s something only a genuine food genius could concoct. Who knew strawberries could give such a raucous dessert? You must experience the brilliance of this dish to get it.
It is a truth universally acknowledged that What comes out of Gaz Smith’s kitchen will leave you salivating. While seafood is his thing, he can turn his hand to anything; as evidenced by this genuine phenom of a carpaccio. Seared in Brandy and served with feta dip and warm focaccia fresh from the oven, how could you not hop on a bus straight out to Mount Merrion to taste it. Go forth and book.
This is a weekend for the food history books.
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