Char’s 25 Best-Looking Meals of 2023
Words: Shamim de Brún
Images: Instagram
There is something about the approach of the end of the year that makes us wistful and introspective. We look back at the year, and we try to quantify it in whatever way we can.
For us, it’s been a good-looking year. So, we thought we’d share some of the most memorable dishes of 2023.
Proceed with caution: these dishes are hella raunchy.
Lunch Special Fish Sandwiches at The Seafood Cafe
The Seafood Cafe is the liferaft that I keep returning to for good quality Irish fish and a good vibe. They’re currently slinging a lunchtime specials menu from Monday to Friday, 12:00 – 16:00. There’s a few different fish sandwiches to choose from: the hot smoked trout foccacia, the fried fish sandwich and the fish & chip butty. As with everything The Seafood Cafe/ Klaw do, it’s top shelf and also good value. And with the weather finally approaching the plate, there’s no better excuse to plonk yourself out on their terrace and feel your maritime fantasy on your lunch break.
The Lemon Belly Pizza at Rascal’s
Rascal’s pizza menu is a showstopper: it’s hit after leoparded, cheesy hit. But not content with having unveiled new additions to their menu earlier in the year (peep our review here), they’ve only gone and added a few more to the roster, including a citrussy September number called The Lemon Belly. Taking the pineapple on pizza discourse to a whole new level, this pie is built upon a garlicky base and also features mozzarella, crispy pancetta, chopped chives and – of course – sliced lemon. Pair that with any of their equally-phenomenal brews, and you’re strapped in for a good time.
Bangers and Mash – Juno
It’s easy to write off bangers and mash as a dish. It’s got a shite name and a rake of sloppy childhood after-school lunches of mediocre quality to contend with. But the team behind Juno, who also have their fingers in pies at Crudo and Happy’s know how to make a meal inspired by nostalgia without being married to tradition. This is an elevated bad boy hit’s Colin Farrell Oscar nomination era level heights. Dismiss it at your peril. Get down to Dublin 7 and give it a go if you have the time. It’ll make for a great feed post flex as well as fill ya good and proper.
Wasabi Scallop – Amy Austin
We all know wasabi goes with fish, but you never see it with scallops. Okay, never is exclamatory, but it is rare, and worth a go. If this dish is as tasty as it looks then they’re on to a winner, and tbh how could it not be! Catch us there on the regular with a glass of vino in one hand and a table full of these fine scallops.
Italian Girl Dinner – Sienna’s
This year was just a paté year. I can’t explain it but it was. Be honest, look at that picture and tell me you wouldn’t be diving across the table with food envy if someone else got it and you didn’t. Sienna’s Duck Liver Pate is an adventure. The dish hits with velvety smooth duck liver paté. There’s also smoked duck ham and the zesty brightness of orange puree to top and tail. The candied walnuts bring the crunch factor, while the chianti pickled onions add a burst of tangy sweetness. Put ’em together and what have you got? Bibbedy bobbedy brilliant choice for the week that’s in it.
Bao – Two Pups
Two Pups are hitting with something new in the form of a Bun Cha Bao, making it a must-try café dish. This culinary deviation features Vietnamese-style sausage meat, homemade teriyaki glaze, tangy pickled carrots, daikon, and the refreshing crunch of shredded spring onions. All encased in a pillowy soft bao bun. What more could you want with a glass of natty skin contact orange?
Prawn Gratin – Michael’s
Michael’s Prawn Gratin is on this list for its unparalleled buttery charm. Succulent prawns, sourced locally for the freshest taste, are bathed in a velvety blend of creamy gruyere and parmesan. The dish’s balance of flavours is enhanced by a medley of fragrant herbs, adding a touch of sophistication to this classic comfort. As always, Michael’s captures the essence of the ocean on a plate and slathers it just right to get you to hop on a bus and high-tail it out to try it. He never lets you down.
Nameko Mushrooms – Hang Dai
Hang Dai’s Nameko Mushrooms with Summer Truffle Rice is a hell of a dish. Look at it! How could it not be? This creation showcases the earthy aroma and umami-rich taste of nameko mushrooms, perfectly complemented by the subtle notes of luxurious summer truffle. The creamy texture of the rice serves as a canvas, absorbing all the essences. This dish strikes a harmonious balance between simplicity and indulgence. It’s a unique combination that you haven’t tried anywhere else, so go get on bucket-listing.
Oysters and Champagne – Row Wines
There are times when being booji is warranted. I feel like now is one of those times. Payday is on the horizon, the rain is due to back the fugg off, and a whole month of summer is still left. Indulging in oysters and champagne is an unparalleled experience that celebrates life at its finest. The briny, delicate flavours of oysters paired with the effervescence of champagne is like having an affair. Delicate, bold, ruckus and transgressive. The ritual of savouring these luxurious delicacies will make you feel like you are living your main character moment. Do it for the plot! It’s a gesture of self-appreciation, especially when they’re as good as this dup looks from Row wines.
Cookie Stack – Fat Fox
We all know one cookie is never enough. No matter how big the cookie is. Fat Fox, in their infinite wisdom, knows that and has brought us this cookie tower stacked with buttercream icing and dressed with what looks like dulce du leche. It’s decadence at its most simple and yet indulgent. You could nibble on it all day and savour it slowly. You could feasibly share it and still feel satiated. Or you could even devour it imminently and bask in the smug glow of the sweetest treat over a filter coffee. It would be a glorious morning for all involved.
Courgette Flower – Volpe Nera
The season of the courgette flower was amazing this year. If you’ve never had one and no shade, I only had my first last year; it’s a truly remarkable experience. Eating courgette flowers dates back to ancient Greek and Roman times, but this modern interpretation honours those flavours while bringing them into the contemporary world. Volpe Nera’s fried courgette flower is stuffed with ricotta and drizzled in truffle honey is the perfect treat to send off the summer with. It is everything you could want in a decadent bite. It’s a light bite full of flavour and a perfect snack for the week in it.
Madong Chocolate – Mamo
Mamo is always worth the drive. By the looks of this picture, I am ready to dive into the sensational Madong chocolate ganache, Irish cherries, and créme fraîche ice cream head first. The Madong chocolate’s velvety richness is simply divine, promising an unrivalled chocolate experience.Accompanying it are juicy Irish cherries, their vibrant sweetness adding a delightful touch to every spoonful. And let’s not forget the pièce de résistance—the créme fraîche ice cream. Its creamy texture and delicate tang provide the perfect backdrop for these flavour dops. This exquisite combination will create a dessert sensation. This dish promises to transport me to a realm of When Harry Met Sally level ecstasy
Bruscetta – Aperitivo
You can’t beat fresh quality tomatoes on bread with a smattering of salt. Truly if Europe has thought us anything, it’s that tomatoes are a way of life. Now when you layer that on bread. Oooft Madone. There’s something utterly irresistible about this humble combination. It’s a dish that speaks to the essence of pure, unadulterated flavour. It is the marriage of these two simple components, the tomato and the bread, that creates a magical alchemy. The tomato’s natural acidity mingling with the bread’s nutty warmth. Nom. It’s giving essence of GirlDinner treat, making it our starter of the week. And with just a light sprinkle of salt, the flavours are elevated, with each bite delivering a balance of sweetness and savoury satisfaction best paired with a glass of wine and your best mate.
Strawberries + Cream Maritozzi – Elliots
Look at that modern classic. The Strawberries and Cream Maritozzi from Elliots is a little treat that is genuinely perfect for a Saturday morning. It’s a tender, pillowy maritozzi roll lightly toasted and filled to the brim with luscious strawberries and billows of fresh cream. A Maritozzi is a traditional Roman pastry that has come to take centre stage in London bakeries if TikTok is to be believed. It’s basically a light sweet bread type thing filled with cream and various toppings. Elliots bring that Italian classic to the fore here. It’s a modern twist on a timeless delight, destined to become a centrepiece of indulgence for your weekend.
Blue Fin Tuna Belly – Note
Look at this beauty of a dish. This is the summer of raw fish, so why not go whole hog and lean into OG Bluefin tuna? Take a punt on this extraordinary dish, and you will feel like a baller. Just look at the succulent slices of Bluefin Tuna Belly, so tender they melt upon your tongue. Not have paired them with the tangy crunch of salted kohlrabi. The delicate flavours of the tuna belly intermingle with the subtle brininess of the kohlrabi, creating a symphony of taste that is nothing short of extraordinary. It’s a culinary adventure that promises to transport you to the realms of gastronomic bliss. So, my dear friends, be bold, take a chance, and savour the extraordinary flavours of Bluefin Tuna Belly with Salted Kohlrabi.
Poutine Fries – Chimac
Chimac is always a knockout. If you are looking for a bowl to love and love you back, then this is the dish for you. It is CHAR’s little treat of the week, made up of cut fries, ssamjang cheese sauce, adobo gravy, twice-fried free-range chicken, and Szechuan spice mix. It has all the bits you need to satisfy even the hungriest of beasts. But notched up a bit, so you know it’s here to play with your notion of flavour. It lands on the scale somewhere between Canadian poutine and a spice bag with all the joy of both. We know it’s hard to go to Chimac and not order a burger, but just try it. It’s worth it.
Churros Cake – Daddy’s
It’s no secret that we are Daddy’s fans. But we can’t help it when they keep churning out knockout after knockout. Look at this badboi. It’s sweet enough to melt your heart and shatter your sweet tooth. Which is everything we look for in a dessert. It’s a full-on fiesta of cinnamon, dulce de leche, and dreamy, gooey caramel. Would pair perfectly with an iced americano and a long lunch.
Roasted galette – Fable
There’s a snack that’s a must, 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 we’re not sure if she’s still going at this time of year, but my god was she special.
Pala Pizza – Fish & Chips
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.
The Morning – Kouign-Amann
This year the bes mistake I make was leaving my house early, getting off at the ‘wrong’ luas stop so I stopped 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.
Miso Mazemen Ramen – Nomo
This year we discovered there was a new ramen boss in town? One who dares to defy convention and do away with the broth altogether? This type of ramen has no broth at all. Mazemen, which directly translates to “mixed noodles” in Japanese, includes all of the basic ingredients of ramen without broth.
The low-key geniuses at Nomo have done it again. Kevin and his team of flavour perfectionists have brought Japanese summer to Dublin in the form of their new Miso Mazemen Ramen. Nomo’s Miso Mazemen is saucy, packed with umami and fresh as fugg. It’s a tasty masterpiece fit for the gods. So, if you’re a bit of a renegade and want to try something new and exciting, head on over to Nomo and give the Miso Mazemen a taste.
Pineapple Pizza – Pi
Controversy be dammed. This looks so sexy it’d get you hot under the collar with just a wink in your general direction. Never a team to bow to the demands of the internet food police Pi always march to the beat of their own record. Notice the perfect balance of colour in that picture? Does it not look like something you have to have?
The crust, leopard print golden and crisp, acts as the foundation for this extraordinary pie. It’s topped with pork and cooked to tender perfection. Nestled amongst the meaty goodness, you’ll find the controversial pineapple chunks. But what truly sets this pizza apart is the peanut rayu. Oh, the peanut rayu! A fiery blend of roasted peanuts and chilli peppers drizzled generously across the pizza brings a touch of heat and a rich, nutty depth of flavour. As pizza goes, you can be sure this will be a mind-blower.
BBQ Langoustine Skewers – Mr Fox
Food on sticks is part of the joy of summer. Now elevate that joy, and you will get these magnificent BBQ Langoustine Skewers. The succulent langoustines, glistening with the rich soy glaze, charred to perfection on the grill, beckon with their smoky allure. The creamy Kewpie mayo adds a luxurious touch, balancing the tangy sweetness of the glaze. The nutty wild rice adds a delightful crunch, while the vibrant chives lend a refreshing, herbaceous note. And let’s not forget the seductive sesame seeds, toasting to a golden brown, imparting a nutty aroma that elevates each bite. This, my friends, is the pinnacle of culinary craftsmanship on a stick. It is definitely the thing to eat.
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 achance worth taking. 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. Tag team it with a filter coffee and you will be transported to an actual heaven, especially if the weather holds out.
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
