Words: Shamim de Brún
Things to eat in and around Dublin from August 1 until August 5
We’ve collected some of the most delectable foods being sold in Dublin right now and compiled them into an extensive ol’ list. Here are five things in Dublin this week that we like the look of:
Ireland’s love affair with Asian flavours is in full swing. In all likelihood, they will have the kind of successful marriage that they write epics about. This Korean classic is a perfect summer noodle dish. It’s naturally light, healthy, and most importantly, it tastes like you’ll dream about it for years to come. Made with sweet potato glass noodles, broccolini, shiitake, carrots, peppers and walnuts, seasoned with soy, mirim, and sesame sauce, it’s awash with flavour town goodness. Perfect for this week’s eating.
Roasted beef with caramelised onion, lettuce, mustard aioli, gruyere cheese, batch bread
Never underestimate the diversity of the humble strawberry. The little fellahs are always great by themselves but sprinkle a little chef knowledge into the mix, and you can get some genuine phenoms; this is one of those times. This Scallop Ceviche is a light and refreshing starter topped with a fermented strawberry sauce. Strawberries are sweet, sparkling, and delicious when they’ve been fermented. They should bounce off the citric acid in the ceviche like a new basketball on a sprung floor. We have been making a point to taste absolutely every ceviche in Dublin. This one looks like it will be a heavy-weight contender.
Spaghettoni is a broader version of the OG pasta spaghetti. Spaghettoni is long and round, and the name means ‘lengths of cord’ in Italian. And the lengths I would go to taste this this week knows no bounds. Mushrooms and pasta are legit made for each other. Here the elegant sauce showcases the earthy flavour of the shrooms. The sauce likely has a small amount of cream swirled in at the last minute to enrich it all. A generous dusting of parmesan to polish it off makes it an absolute must-try this week.
This is one vegetarian boss AF meal. The dish comes with a sauce made using the reduced braising juice served beside a fairly filthy hash brown, burnt Roscoff onion and peppered mushroom purée. It’s high-class veggie decadence. Which is all anyone could want this week. Go forth and devour.
Elsewhere on CHAR: Ruby Tuesdays