The full council is set to vote in June on the plan to rejuvenate the square in line with its Georgian heritage, following 196 submissions to a public consultation.
These Irish-Polish pierogi include a sauerkraut-and-wild-mushrooms version, garnished with glazed aubergine with rosemary, balsamic vinegar, and maple syrup.
“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.
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.
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.
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.
“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.”
