As the government blocks funding for major social-housing projects, FF and FG councillors point fingers at ministers
As many as 1,325 social homes in Dublin city are at an advanced stage, with planning granted – but now with no clear funding.
The Dish
280 articles
(Page 2)
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.
At Declan and Donal’s Deli, a breakfast roll especially for you
The names and the orders keep coming.
“Basically there was a misunderstanding in France of what is a taco”
But this dish is very popular in France, and three places in Ireland are selling it now – including one in Dublin.
From farm to football pitch: Bohemian FC brings organic veg boxes to Phibsboro
The club is partnering with a farm in Clonsilla, which plans to deliver its produce weekly to Dalymount.
On Aungier Street, a hot chocolate with traceable roots
With her Raizes chocolate company, Liliane Alves follows her ethically sourced ingredients from bean-to-bar.
In Cabra, a group of sourdough enthusiasts practise many means of sharing
The Sourdough Rotation group was initiated by Niamh Lacy, as a community that goes beyond baking tips.