Why don't councillors talk as much about homelessness at meetings anymore?
For years, homelessness was a standing item on the agenda at most housing committee meetings. But, recently it hasn’t featured as often.
The Dish
288 articles
(Page 20)
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.
On Clanbrassil Street, the Fast Is Broken
For the past four years, Café Delice owner Mustapha Kahal has opened his doors throughout Ramadan for local Muslims.
Why Are There So Many Coffee Shops in Dublin?
It seems like there’s a new one opening every week somewhere in the city. Is this a coffee-shop bubble? Or are they here to stay?
In Ranelagh, a New Place For a Few Scoops
The caramel’s taste is pierced by a hit of Irish sea salt; as the creamy gelato melts, it leaves big chunks of chewy golden caramel.
On Aungier Street, Fresh Pizza in 60 Seconds
With its Naples-style pizzas, Dublin Pizza Company aims to combine the best of Italian cooking techniques with the finest Irish produce, said founder Michael Ryan.