The Irish have helped perfect, perhaps even invent, the pub as we know it. Storied Dublin locales like Gravediggers and Mulligans keep that tradition alive.
The Irish culinary legacy, on the other hand, is still being rediscovered and refined.Dublin is where much of that reinvention is happening, powered by fresh seafood, pasture-raised meat, sharp and subtle cheeses and a bounty of local produce.
There has long been a small number of globally lauded Dublin restaurants — like Chapter One and Patrick Guilbaud — but in recent years, younger generations of Irish chefs and restaurateurs, many of whom left home and worked abroad, or at least outside Dublin, then returned, have been flourishing in the capital. Some talented foreign chefs have also made Dublin their home. These days, there’s a fine range of sophisticated, even surprising, Dublin food to complement all that Guinness, poitín (a traditional distilled spirit) and whiskey.
Assassination Custard — named after a dessert that the Irish writer James Joyce gave to another literary figure, Samuel Beckett, when Beckett was in the hospital — is situated near a bustling intersection. Beyond its cafe-like exterior is a functional, yet cozy, eatery where the focus is on preparing extraordinary ingredients in striking ways.
A recent meal there started with crunchy rounds of pickled sunchokes shot through with turmeric and dill. Cold-smoked albacore tuna, sourced from Sally Ferns Barnes, a Scotswoman who has been smoking fish in Ireland’s West Cork region for 44 years, is dressed with curried crème fraîche. Creamy stewed fava beans are served next to sautéed bitter dandelion greens.
Ken Doherty and Gwen McGrath, the husband-and-wife team who own and run Assassination Custard, serve only lunch, from noon to 2 p.m., Tuesday to Friday. They don’t sell alcohol and do not take reservations. The menu is a cursive scrawl on a paper bag, with an occasional shout-out to a supplier and nary an adjective in sight.
Though nestled inside what was once an old drinking den, Spitalfields isn’t really a gastropub at all — it’s a true restaurant. The draw is the combination of cuisine, atmosphere and profound hospitality. The manager and host, Declan Maxwell, is a 17-year veteran of one of Dublin’s first high-end, fine-dining restaurants, Chapter One, and here he presents the warmest of welcomes. The front area, once a “snug” — a traditional room where women could drink, back when they were forbidden to enter the main barroom — has been transformed into a small, secluded dining space. The open kitchen in the back is built around a beautifully designed wooden island that, though much more modern, fits the aesthetics of the old world, wood-covered space.
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Imagine trying to get something to eat at an airport when you’re changing planes on a tight connection many gates or corridors apart: grabbing, and then waiting on line to pay for, even a sandwich might be impossible. Due to an all-mobile innovation called flo™ Xgen, though, developed by the airport culinary concessionaire OTG for use in its restaurants, food halls and markets, a delicious, freshly prepared meal can soon be ordered up to 24 hours in advance and either picked up or delivered to the connecting gate. Called Order Ahead, it’s scheduled to be available by Q1 2024 in all 11 North American airports (10 in the U.S. plus Toronto Pearson International Airport in Canada) where the company operates 350 outlets in 23 terminals. (Those with more time can use the platform now to order while in the terminal.) And it’s not the only introduction on track.
Just because the nights are drawing in, it doesn’t mean that we have to hibernate. From crisp, snowy hikes and cycling on traffic-free routes to relaxing in your own luxurious hideaway glamping pod, here are five ideas for inspiring Welsh adventures that’ll make your winter.
The results follow a year-long search for the world’s leading culinary brands. Votes were cast by culinary industry professionals and the general public, with the nominee gaining the most votes in a category named as the winner.
Dubai Municipality had assigned a field team of 12 staff to supervise 72 cleaners working on a regular basis and around the clock to keep Dubai’s public beaches clean. It also equipped the team with 13 new mechanisms and equipment to improve communication and emergency response time.
Let’s face it: New York’s Sutton Place, located in the East 50’s near the East River, isn’t exactly known as a happening part of town. The restaurant options, for one, are few and far between, and the places that do exist are average at best.
The travel industry is witnessing a significant shift with an aging yet increasingly active demographic of travelers seeking more than just conventional luxury tours involving a leisurely-paced cruise or train trip.
For 2023, Jamaica’s culinary excellence has been honoured with not one, but two prestigious World Culinary Awards, celebrating multi-category success. Achieving global recognition of the rich and diverse origins of Jamaican cuisine, the island has received the prestigious World Culinary Awards’ Top Caribbean Culinary Destination, while the gastronomic scene of Montego Bay has earned the coveted title of Caribbean’s Best Culinary City Destination.
With Ridley Scott’s new cinematic epic Napoleon hitting theaters on Nov 22, there’s renewed interest in the French general and emperor, as well as an upswell in visitation to many of the places that are indelibly linked to his career as a military genius, government reformer and controversial ruler.
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