Bottles in the post to retirees of some distilleries have fed rumours of pensions paid in the golden stuff. There’s some history behind the myth.
On Cathedral Street, a Workshop for Dumpling Lovers
Dim sum chef Li Xiu makes about 400 dumplings a day. Each month, she teaches others how.
Two Venezuelan Cousins Dip into the Finger-Food Market
Tequeños are similar to cheese sticks. Luis Jorquera and Saul Rondon are experimenting with some extra heat, too.
Tudor Mancui Brings His Romanian Barbecue With Him
“What do you want?” he asks. “Full pig, full sheep, full chicken, smoked ribs?”
Dublin Food Co-op Finds a New Home in Kilmainham
It’s trying to kit out the premises in a way that emphasizes a zero-waste and packaging-free approach, says Sam Toland.
In Coolmine, a Romanian Bakery Makes Bread the Old-Fashioned Way
Romica Stingaciu stands for a few moments in the doorway of his bakery in Coolmine Industrial Estate and breathes in the cold damp air before stepping back inside, into a muggy atmosphere of rising dough and preheated ovens.
Periwinkles Still Have a Place in Dublin's Food Culture
Methods of serving periwinkles have changed over time. Traditionally, though, they are boiled in seawater and the fleshy meat is pulled out with a pin.
Smaller Pint Sizes Have Crept into Some Pubs, But They Haven't Taken Off
Several pubs across the city have rolled out these smaller glasses in the past few years, trying to match strength or price and quantity.
In Portobello, Handmade Venezuelan Arepas and Cachapas
Juan Ramon Sanchez-Gil might make more reselling croissants at hiked up prices, he says. But he wants people to come and learn to eat Spanish omelettes, arepas and cachapas.
A Vegan Café Opens Up in The Coombe
The menu at the The Electric Vegan is a little different to the fare found in other vegan restaurants. You won’t find any soy, carrots, broccoli, or refined sugar here.
An 1892 Map Shows Dublin's "Greatest Evil"
Last month, staff at the Guinness archive discovered this 19th-century map of the city’s drinking establishments.
A Couple Pursue a Family Dream: a Tex-Mex Food Truck
The steak, chicken and vegetarian options are all seasoned with Randy Howard’s own signature spice blend. Perhaps, down the line, they might add some smoked brisket.
The Green Door Market Looks to Rebuild in Bluebell
After moving from the Liberties, they’re looking to build up a strong Sunday market, link in with local schools, and spread the word, says co-owner Christy Stapleton.
Baos Served with a (Possibly Cheesy) Smile
Apart from baos, Nikki Wong also makes matcha cookies, and tapioca-coconut “chews”.
A Stoneybatter Chipper Practices the Art of Gelato
Once the last of his customers have left, Cristian Proca closes his Stoneybatter chipper and steps into the kitchen to work on his gelato.
On Westmoreland Street, Proper Dongbei Food Served at a Newsagents
In Dublin restaurants, Chinese food is usually delicate, seafood-based Cantonese or tingling hot Sichuan. Dongbei cuisine is salty, hearty, and sour.
A Team of Chefs Bring Sushi to Your Kitchen
“We mix flavours,” says Carlos Sakai. Guests can go from the more traditional salmon nigiri to rolls with avocado. Or, they can opt for dessert rolls with fruits and Nutella.
Outdoor BBQs Are Now Banned From Phoenix Park
The Office of Public Works used to let people grill in designated spots in the park.
Irish-Moroccan Fusion Comes to Cork Street
Morocco Gate Restaurant will have tagines and couscous, of course. But there will also be chips with ras el hanout – a North African spice blend – and other unusual dishes.
A Jamaican-Irish Pop-Up Brings "Granny's Cooking" to Dublin
There might be jerk chicken, Jamaican patties, plantains, and more. But it’s not just about the food, says Nick Reynolds. “It’s a gathering … It’s a candlelit dinner, good people, a long table.”
Learning about Chocolate as a Crop, in All Its Diversity
“I grew up thinking chocolate was just one flavour, one experience,” says Simran Sethi, ahead of her public lecture on the subject on 14 May. “Then you start to see.”
In Smithfield, a Sushi Joint Sets Up in a Fish Shop
“It’s vital, I think, that you use the freshest ingredients,” says Chef Philip Chen.
Two Food-Truckers Offer Many Flavours of Pierogi
These Irish-Polish pierogi include a sauerkraut-and-wild-mushrooms version, garnished with glazed aubergine with rosemary, balsamic vinegar, and maple syrup.
A Professional Jamón Cutter Shares His Wares
His all-you-can-eat meet-up is a chance for many in Dublin’s Spanish community to get a taste of home.
On Moore Street, Mauritian Street Food for a Song
“If Mauritius had a national dish, I’d say it’s dholl puri,” says Reshma Sumluchun, setting down two fluffy, tear-apart pancakes filled with fresh butter beans, curry leaves, onions, turmeric, tomatoes and chilli.
From Brazil, a Quick Bite: Coxinhas
Crisp and golden, these small, teardrop-shaped snacks tempt hungry passers-by through shop windows across Dublin. For Brazilians they’re a national treasure, best enjoyed with a cold Guaraná.
What Munchies Do Musicians Ask for Backstage?
Venue staff can end up taking home some unusual leftovers from dressing rooms.
Dublin Restaurants Struggle to Keep Their Chefs
“Chef wanted” signs are common across the city. There’s a shortage of chefs, and they often move from job to job, or out of the industry.
On Kevin Street, Rice Paper Rolls for the Lunch Crowd
After a few collaborations, Barry Wallace has struck out alone with Páng, a Vietnamese restaurant specialising in rolls: Peking duck, smoked salmon, prawn and mango, teriyaki tofu, and more.
Two Dubliners Want to Show You Where Your Coffee Comes From
Early next year, Shane Reilly and Killian Stokes plan to launch an app to let customers in Ireland trace their coffee right back to the farmer who produced it, through the roasters, washers and transport workers, to their cups.
A Breton Chef Offers Crispy Buckwheat Galettes
“I remember as a child seeing my mother making them in a griddle inside the shop. Our flat was just above and it smelt so good,” says Gregory Autret.
Fresh From the Fryer, Crispy Hot Hungarian Lángos
“The old-style people in Hungary have it only with garlic,” says Zoltan Gerber. But there are all kinds of other toppings too.
On Capel Street, a Korean Restaurant Offers Traditional Dosiraks
“The thing that struck me when I first walked in here was that I felt like I’d just walked down a little side street in Korea,” says one customer. “It’s a little hidden gem.”
Despite the Price, Salt and Fat, Dubliners Love Their Cinema Popcorn
And cinema-goers in Coolock like it weird. “Guests in Coolock would … ask for a little tub of the [nacho] cheese so they can dip their popcorn into it,” says Sinead O’Neill of Odeon Cinemas.
Two Guys Aim to Blend the City's Best Biryanis
“Back home, it’s a very special dish for us,” says Shakeer Khaja.
Bakers Find New Uses for Leftover Brewers' Grain
Traditionally, the tonnes of spent grain leftover from the city’s breweries have been sent to farms around the country to feed livestock. Now, some bakers are playing with other uses.
Shouk Brings Irish-Israeli-Iraqi Dishes to Drumcondra
Alon and Dana Salman have kept the menu simple for now, with – among other dishes – soft pitas, fresh falafel, and tangy tahini.
Shopping with the Chefs of Assassination Custard
As chefs Ken Doherty and Gwen McGrath raid the market stalls in Temple Bar on a recent Saturday, they reveal a little about how they cook their dishes.
Is the End Near for Dublin's Wholesale Fruit and Veg Market?
Dublin City Council plans to transform the beautiful Victorian market building from a wholesale spot into a retail attraction. Current traders say they may not survive the changes.
White, Brown, or Black: The Debate over Dublin Coddle
There’s a story behind each version of Dublin coddle – a story about tradition, about family, and, often, about poverty.
Mexican Supper Clubs Bring Together Cuisine and Company
Two foodies offer cosy supper clubs in the city, giving Dubliners the chance to dine and chat over a showcase of Mexican cuisine.
At Baba's Deli on Mary Street, Fresh Samosas, Dal and Aloo Tikki
Imran Rahman’s deli offers fresh and crispy samosas, spicy dals – and Punjabi cooking lessons so you can learn how to do it all yourself.
Getting Unwanted Fruit from Backyard Trees into Hungry Mouths
Falling Fruit locates unwanted fruit in back gardens and orchards around Dublin, and gets it to people who want it. The organisation is looking for more volunteers.
A Turkish Emporium Brings Baklava and Borek to Capel Street
Since he opened his shop Ayla last week, Erol Basak has been enthusiastically sharing samples of pastries and sweets with those who stop by.
Feeding Dubs: An Oral History of Food in Central Dublin
“Around the Table” gathers stories about food, from the Docklands to Stoneybatter, from the coddle wars to cows colliding with cars in the Liberties.
Poké: "The Chicken Fillet Roll of the Pacific" Arrives in Dublin
At least two different places have started to offer the Hawaiian staple.
At Mosney, Asylum Seekers Say Shop Is Selling Expired Products
One woman says she got chicken from the direct-provision centre’s shop that was two months past-date. The centre’s management refutes this in “the strongest possible terms”.
Down Coke Lane, Two Mates Fire Up The Pizza Oven
At the back of Frank Ryan’s pub, a blue gazebo offers fresh, hot pizzas for vegetarians, vegans, and meat eaters.
The Co-Founder of Zaytoon Looks Ahead to Expansion
Jamshid Kamvar has been working for almost 20 years to change how Dubliners see kebabs. Now, he’s hoping to roll out more restaurants.
Exploring Chinatown's Hidden Menus
While many associate Chinese food with sweet, sticky sauces, there is another, more authentic set of dishes available to those who ask.
A New Japanese Cafe Lets You Design Your Own Sushi
Takara is Johny Xin and Jimmy Pei’s second restaurant in the city.
What's the Logic of Segregated Supermarkets for Asylum Seekers?
After a pilot at Mosney, a new system for providing food to asylum seekers may be rolled out to other centres. But many have unanswered questions about how, and why, it has been set up.
Do You Want Rap With That?
The soundtrack in a restaurant can affect everything from how long people linger, to how much they drink, to what the food tastes like to them.
A Butcher Brings an Egyptian Delicacy to Dublin
It takes Rafea Abdelrazek weeks to make his air-dried, spice-crusted beef.
What's Behind the Rise of Alternative Lattes?
Some Dubliners are seeking out what they see as healthier hot drinks, and trying to cut out the caffeine.
At Admiral, a Post-Soviet Feast with a Nautical Theme
While Admiral bills itself as a mainly Russian restaurant, the menu includes Eastern European dishes, as well as some from the Caucuses and Central Asia.
What Does it Mean to be a Sustainable Restaurant?
Holly Dalton is delighted that 3fe is the first in Dublin to be recognised as “sustainable” by the UK-based Sustainable Restaurants Association (SRA). She hopes others will follow.
Fermenting Class: Sauerkraut, Kefir, Kombucha and Ginger Bugs
Since discovering the art of fermentation in 2015, Indigo Micciche’s been experimenting with all kinds of ingredients. Now Micciche’s ready to share recipes.
In Glasnevin, Greek Food Straight out of Patras
George Stamopoulos points to the meat, rotating on spits behind him. This is gyros, he announces, as if introducing an old friend.
How Much Is Spent Feeding Councillors Before Their Meetings?
Back in November, Labour Councillor Mary Freehill kicked off a meeting with a complaint about the amount of food on offer. But what do councillors usually get?
At Little Italy, Browse Cheeses and Cured Meats, Espresso in Hand
You can walk past Little Italy without realising that, inside, you will be welcomed with an espresso and aisles and aisles of the finest Italian foods.
At Walsh's in Stoneybatter, Cheesy Tuesdays Take the Biscuit
It all started about a decade ago, when a few regulars asked if they could eat some of their favourite cheeses inside, with a cold pint. By now, it’s become a tradition.
At Oasis, a Menu That Spans the Mediterranean
Nageh Shaaban opened his restaurant, Oasis, in 2013. But he believes that word is just starting to spread.
Who Owns Vacant and Derelict Dublin, Mapped
Even in the midst of a housing shortage, the city is dotted with vacant and derelict properties. We’ve mapped 389 of them and we’re open to more suggestions.
At Christmastime, Free Soft Drinks for Drivers, but Few Takers
As part of the Designated Driver campaign, pubs and restaurants have for 12 years been offering sober drivers free soft drinks.
At Little Mac's, They Go for the Burgers and Return for the Company
No matter who sits down on the red twisty stools by the counter of Little Mac’s in George’s Arcade, Alan Smartt seems to find something to talk to them about.
On South William St, Tasting Food for Cash
Innovative Solutions recruits tasters of all ages, from adults to judge Guinness, to children to rate jelly sweets with smiles or frowns.
Here's How Dublin City Council Plans to Spend Its Money
Explore how Dublin City Council plans to spend its €862.5 million budget in the coming year with this handy data visualisation.
In North Inner City, Fresh Bread and Cakes at Cut Prices
“It’s closer, cheaper and better than the supermarkets,” says student Sarah McCabe.
In Temple Bar, El Grito Serves Up Real Mexican Tacos
Meals are under €10, and are usually served in less than 10 minutes. “I would find the same flavour back home,” says Hector Romero, who is from the Mexican state of Sinaloa.
Some of What to Expect from Dining in the Dark in Dublin
Twenty-nine Dublin restaurants are taking part in Dine in the Dark to raise money for the National Council for the Blind.
Where Do Barry's Tea and Lyons Get Their Tea From?
Why, in the Barry’s versus Lyons debate, does the treatment of workers on tea estates rarely come into it?
In Churchtown, Locals Complain That They're Not Allowed in Their Local
Some residents in Churchtown say they’re being turned away from their newly opened local pub, but there’s not much they can do about it.
The Decline of the Humble Monkey Nut
Dublin shops and supermarkets put out seasonal bags of monkey nuts each Halloween as a nod to tradition, but sales have slowed over the years. Why that is, depends on who you ask.
Tomorrow, We Start Again
Amid the grandeur of Baggot Street, Ismael Yildiz’s kebab shack has been sat for 36 years like a leftover piece of a movie set.
Two Friends Prepare to Launch Their Dublin Bitters
Jarrod Cuffe and Baz Gargan have experimented with 65 flavours – from lime to hawthorn berry – for their new range of bitters. They’re hoping to have them in stores in late October.
At "His Food" on Moore Street, a Balkan Meat Feast
“If you eat lunch in here you don’t need to have any dinner,” says owner Hamo Muhadzic.
Off Nassau Street, Lincoln's Inn Reopens, Pouring Joyce Stout
Inside the newly reopened Lincoln’s Inn, owners Ian Lacey and Shane McCloughlin have acknowledged its literary legacy without descending into garish excess.
Should Pubs Ban Mobile Phones?
“If someone genuinely needs to make a call, they can get up and go outside like a smoker does,” says Stephen Mooney of The Gingerman on Fenian Street.
At DIT, a Researcher Seeks Ways to Make Foods from Insects
At a lab in the North Inner City, a PhD researcher is trying to work out how to use flours and extracts from crickets, mealworms and silkworms to make something yummy.
In a Portobello Alley, Vegan Food From a Truck
At Mark Senn’s new restaurant, try the Korean-style starter with an Ethiopian injera-based main, washed down with a pina-colada type mix.
On Dorset Street, the Authentic Tastes of Mumbai
At Cakes N’ More in the north inner city, Venu Sood cooks up affordable Indian snacks from poha and panipuri, to fresh, hot samosas.
Who Picks Up the Bill These Days?
A guy and a girl finish their meal, and the server automatically brings the bill to the guy. Is this sexist? Does it matter?
From Bray, a Milder Kimchi for the Irish Market
Have you noticed that there’s more kimchi on menus these days? Aoife Martinho and Dom Breslin have come up with a local version they hope will catch on.
A Finglas Chef Builds His Cake Business
Eric Nolan started to work in kitchens when he was 14. After years of slogging it out, he’s making a name for himself with his cakes and pastries.
How to Choose a Polish Sausage
There are Polish food stores all over the city, but many Dubliners are still probably more familiar with Italy’s sausage offerings than with Poland’s.
On Clanbrassil Street, the Fast Is Broken
For the past four years, Café Delice owner Mustapha Kahal has opened his doors throughout Ramadan for local Muslims.
Why Are There So Many Coffee Shops in Dublin?
It seems like there’s a new one opening every week somewhere in the city. Is this a coffee-shop bubble? Or are they here to stay?
In Ranelagh, a New Place For a Few Scoops
The caramel’s taste is pierced by a hit of Irish sea salt; as the creamy gelato melts, it leaves big chunks of chewy golden caramel.
On Aungier Street, Fresh Pizza in 60 Seconds
With its Naples-style pizzas, Dublin Pizza Company aims to combine the best of Italian cooking techniques with the finest Irish produce, said founder Michael Ryan.
On Mary's Lane, a Fry-Up Favourite
Customers come to Brendan’s Café from the early houses, from the flats, and from the nearby fruit and veg market for the breakfast. Inside, very little has changed since the place opened in 1985.
Street Feast: Time to Sign Up to Meet the Neighbours
So far, 280 streets in Dublin have registered to host street feasts. It’s not hard to join them and throw a party on 12 June, says Sam Bishop.
Hops City: Want to Help a Local Brewery?
The Social Hops project lets people become part of a great hops-growing experiment, which should lead to some first-of-their-kind beers.
The King of Kefir
Spiked with lemongrass, ginger and turmeric, and naturally fizzy, Gerry Scullion is selling his unusual brew as a healthy alternative to sugary soft drinks.
On Clarendon Street, Berlin D2 Says It's Calling It a Day
The corner cafe on Coppinger Row and Clarendon Street looks likely to close there by the end of the month.
Designer at Heart, Restauranteur by Trade: John Farrell
Every year or two since 2009, John Farrell has opened a new restaurant in the city: The Butcher Grill, Dillinger’s, 777, Super Miss Sue, Luna. And he’s not done yet, he says.
The Creeping Influence of Corn-Tortilla Lovers
Phil Martin and Lily Ramirez-Foran are on a mission to get Dubliners to appreciate the earthy flavours of real corn tortillas.
At Project Arts Centre, Meals With a Message
For Annet Mphahlele, polenta is more than just polenta. It’s a reminder of Uganda, a reminder of her mother, and a healthy break from chicken nuggets.
With the Epicurean Food Hall Closed, What's Become of Its Delicacies?
The landlord has shuttered the 16-year-old food court, leaving its future unclear, and its restaurants scrambling for new locations.
Can Soup Eaters Help Change Dublin for the Better?
Every six weeks, Dubliners with ideas for how to make the city better will pitch to Dubliners with questions about how it’ll work. And they’ll all eat soup.
In Rathgar, a New Cafe Invites You to Linger
If you’re a coffee-shop squatter, Fia might be your new favourite home away from home. Try the peas on toast: crushed peas and sweet-onion purée on toasted sourdough, topped with pecorino cheese and a fried egg.
Dublin's Burrito Crisis: Bad Food, Bad Regulation or Bad Journalism?
Last week, media reports indicated that two of the city’s favourite burrito bars had been hit with Food Safety Authority closure orders. Here’s what happened.
Howth Gears up for Dublin Bay Prawn Festival
From 18 to 20 March, you’ll be able to get your Dublin Bay prawns prepared every which-way. And if you’re not into shellfish, there’s always fish and chips.
At Pickle On Camden Street, Modern Indian "Street Food"
The decor is Indian kitsch, with colourful posters from Bollywood films and vintage Air India adverts on stripped-back walls.
In Stoneybatter, a Back-Door Peek into the Wildflour Bakery
Campari cake with grapefruit and black sesame. Rhubarb, juniper and rosewater cake with Hendrick’s Gin icing. Baker Kate Packwood experiments with some unusual flavour combinations.
Coming Soon: How to Grow Mushrooms on Used Coffee Grounds
Just when you thought you had all the coffee-related paraphernalia that you could need, Andrew Douglas of Urban Farm has plans to launch a new kit to help you grow food on your grounds.
The Rise and Rise of Bodytonic Pubs
In the last couple of years, Bodytonic has opened one pub after another, expanding into neighbourhoods far from the city centre. What’s their plan?
On Drury Street, an Introduction to Chinese Cuisine
It’s the Year of the Monkey, and the Dublin Chinese New Year Festival is in full swing for the next couple of weeks. Here are a few food-related events you might consider.
Is There Any Logic to Kicking Dogs Out of Dublin Pubs?
If your dog or cat is healthy, it’s not that risky to have them around when you go to grab a pint. So what’s the HSE thinking?
In Phibsboro, a New Deli For a Changing Neighbourhood
Grace and David Lambert saw the need for a deli with all manner of fresh and local produce. Enter, their new store: Bang Bang.
A Dublin Chef Rustles up the Taste of Pomerania
You don’t even know where Pomerania is, do you? But if you go to one of chef Eric Heilig’s monthly pop-up meals, you’ll know what it tastes like.
On Leeson Street, the Little Kitchen Challenges Its Big Sister
The Vintage Kitchen, one of the city’s most desirable dining spots, has spun off a sister restaurant. This one: the Little Kitchen. But is it really possible to clone a thoroughbred?
One Marine Biologist Seeks to Put Seaweed Back on the Dinner Table
Always wondered how to use seaweed in your cooking? You can sprinkle it over chips, add it to your pasta, or stir into your chili con carne, says seaweed seller Paul O’Connor.
In Portobello, a New Restaurant Offers Burgers and Steaks
Russell Wilde threw open the doors of Richmond restaurant about two weeks ago. On the menu: high-end dining in a casual environment.
From Vine to Wine in County Dublin: Lusca
Yes, there are Irish wines. David Llewellyn makes them from grapes he grows in his County Dublin vineyard, and sells them at off-licences and markets in city. His best so far? His 2014 cabernet-merlot, he says.
For Real Bread Ireland, a Mission to Improve Dublin's Loaves
For a year now, Real Bread Ireland has been trying to increase standards by promoting a simpler approach.
At Foam Café, Helpful Gnomes and Hearty Soups
Sure, the decoration’s a bit much at first, but give in. You could go for lunch here every day for a year and still manage to spot new details.
Food Trucks Are Great Incubators, So Why Don't We Have More?
Licences for casual trading are hard to come by, but that hasn’t stopped a few hardy food truckers from finding a way to ply their trade.
At Howth Harbour, a Chowder to Rediscover
After a good stroll around the harbour on a crisp winter’s day, there’s only one place to head for a portion of steaming chowder.
At Delahunt, a Trip to the Roots of Irish Cuisine
The chef at Delahunt restaurant on Camden Street has a collection of antique cookbooks from the 1800s that he turns to for inspiration.
Free Food: A Brief Guide to Foraging in Dublin
Chickweed and hairy bittercress salad, anybody? Chef Niall O’Sullivan shares the delights of foraging in Dublin’s inner city and on its fringes.
Probably the Best Korean Food in Dublin
You’d see this a lot in Korea, I ask, a restaurant in the back of a supermarket? Not really, no, he says. (This post includes both an article and a podcast.)
There's More to Indian Food Than Chicken Tikka
Most Indian food in Dublin restaurants is from north India. South India offers a whole different cuisine, which you can get here if you seek it out.
From Pumpkin to Coconut, a New Breed of Marshmallow
Delish Melish marshmallows come in flavours including beet-and-lime, made from real beets and limes, and vanilla-and-rhubarb, made from home-grown rhubarb.
Skip the Chicken Fillet Roll, There’s a Better Sandwich
Skip the chicken fillet roll, there’s something far more interesting to be had at the Ugly Ducklings in George’s Street Arcade and the Epicurean Food Hall, writes Sarah Maria Griffin.
What's a Coffee-Brewing Class Like?
At 3FE café, coffee addicts can learn how to make the perfect brew. But beware. The effects are lasting.
What Makes a Craft Cocktail Crafty?
Two Dublin spots have launched new craft cocktail menus since the end of July, tapping into the buzz around authentic drinks.
From Taiwan, a New Kind of Cuppa
Boba tea is about as far from the cuppas we make at home as you can get. More often than not, it’s blue or green. It’s cold. It’s full of tapioca pearls or candy-like popping jellies.
At Two New Restaurants, Seafood Dining Goes Casual
The owners of new restaurants Klaw and Catch 22 have a similar aim: to get Dubliners hooked on fish again.
Why Is It So Hard to Give Away Coffee for Free?
The suspended-coffee movement took off in Dublin a couple of years ago, but it has met with mixed success. Some cafes have struggled to give away coffee.
From Brazil, Golden-Brown "Pastels"
Daniel Campos came to Ireland five years ago, and has opened what’s being touted as the first pasteleria in Dublin, serving sweet and savoury stuffed Brazilian pastries.
At Berlin D2, A Change Of Pace
A cafe, a restaurant, a bar: Berlin D2 will be whatever you want it to be. Want a raclette night? OK. Want an elephant-juggling venue? Just don’t drop them.
From Algeria, a Camden Street Ramadan Treat
Chef Farid Tadjine sells his sticky sweet kalb el louz each year during Ramadan at Camden Halal on Lower Camden Street. Get it while you can.
Sunday Picnics Bring Life to Smithfield Square
From June until September, picnickers will descend on Smithfield Square each Sunday in an attempt to liven up the often barren plaza.
Where to Take Your Dog for Dinner
The Dublin dining scene hasn’t been a particularly dog-friendly one. Slowly but surely, thanks to places like the Dog House Blue’s Tearoom, that seems to be changing.