What would become of the Civic Offices on Wood Quay if the council relocates?
After The Currency reported the idea of the council moving its HQ, councillors were talking about and thinking through the pros and cons and implications.
The Dish
287 articles
(Page 2)
On Parnell Street, a trial for the sushi hotdog
The latest special at Sashimir Sushi involves a deep-fried rice hotdog bun, chunks of fresh raw salmon, and plenty of sauce.
At the Point, a woman serves up a twist on a New York banana pudding she remembers fondly
Thirteen years later, she hasn’t forgotten the taste of her first banana pudding, says Shahzadi Raza of Feed the Blob.
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.