Months on, council still investigating ethics complaints against independent councillor
Two councillors have lodged complaints with the council against independent Councillor Gavin Pepper. But there’s been no conclusion yet to those processes.
The Dish
280 articles
(Page 19)
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.