Things To Do: The One Where We Don’t Just Recommend Culture Night
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The Dish
285 articles
(Page 2)
In Stoneybatter, a cafe owner is building the biggest collection of made-in-Ireland hot sauces
Why? “I just love hot sauce,” says Mark Cronin, the proprietor at Bismarck.
On O’Connell Street, a shop offers Japanese fruit sandwiches
They’re sliced fruit – kiwi, strawberry, grapes or mango – immersed in whipped cream, pressed between two slices of chiffon cake.
In Dublin, many new Indian eateries say they are “pure veg”
It’s an option that is welcome for some, but that drips with meaning for others.
In Crumlin, a new take on the spice bag
Debbie Akinbami began to adapt local dishes with Nigerian ingredients while she was in school. Now, her menu is full of them.
An easy-going Nepalese restaurant opens on Moore Street
Momo, pani puri and chow mein all feature on the menu of this homely addition to the underground mall.
In Crumlin, a narrow shop is stuffed with Indonesian snacks and spices
There’s a small table with two chairs set up in the parking spot in front of DeSa. But no restaurant – yet.
A Belfast-based Vietnamese restaurant empire expands to Dublin
The first of several Madame Pho locations planned for Dublin is due to open Friday, all going well.
On Grand Canal Street, a new food truck offers Polish street-food classics
The menu includes zapiekanka – an open toasted baguette, topped with sauteed mushrooms, fried onions and melted cheese – and a Polish “hot dog”.
As rosehips begin to blush, Dubliners dig out old recipes
Along the Grand Canal, and in parks across the city, people are quietly gathering them to dry to make into tea, flavour gin, or add to hedge ketchup.
Weekends in Whitehall, small batches of Bengali take-away
Picachilli’s menu has just three dishes. By 2pm in Saturday, it was sold out.
In Meeting House Square, the Temple Bar Market has withered
Before Covid, there were 18 stalls, but on Saturday there were only 7 selling cuts of beef, cheeses, vegetables, and hot food.
In Ringsend, a baker rolls out chewy New York bagels
“I make bagels because I wanted bagels,” says Kieran Clifford, of FatBaby Bakes.