Things to eat in and around Dublin from July 4 until July 11
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:
“Animal-style” was popularised by the California burger chain In-n-Out. Animal style means that your field chicken will come smothered in melted cheese, grilled onions, and thousand island dressing. Here they’ve melted the tangy but mild Monterey Jack cheese into a sauce. They’ve also made an in-house burger sauce dressed it in pickles, crispy onions and shoestring fries before topping it off with an organic fried egg and toasted milk bread. It’s a special kind of filthy decadence that you’d plan you’re whole week around.
Sprezzatura is known for its pitch-perfect pasta. This tagliatelle with Dublin Bay prawns in garlic and chilli Butter has become an all-time mouth-watering favourite addition to their summer menu. Prawns were made for butter and pasta; Dublin Bay Prawns especially. This dish is pitch-perfect in its simplicity and tailor-made to bring joy to your week.
The decadence of a lobster roll can not be overstated. It is the kind of pleasure you read about for ages before you get to try it; but you must taste it to believe in it fully. It’s easy to write off lobster as a rich person’s flex food, but it was once a poor man’s food. Lobsters became a hot commodity in the 1800s. But the lobster roll didn’t hit pleasure seekers in the gut till around the 1920s. From there it took light years to reach Ireland but reach us, it did.
Klaw dutifully perfected lobster rolls and priced them for the people. While they ain’t cheap they’re not the wallet-busting price you expect when you see the word lobster. Oozing with garlic butter and decked out on brioche, this snack is tastier than any description of it could convey. You have to try it for yourself. This is one of the best-looking eats of life, let alone the week.
Pizza is one of the most glorious foods to have ever come into existence. But, unfortunately, it’s also easy to get wrong. But Bambino doesn’t know how to go wrong. So they only go for it. This slice of Big Hot Pep is an outstanding balance between sweet, spicy, and salty. Made up of house-pickled jalapeños and homemade hot honey supported by a perfectly charred crust. If you’ve never had a sweet and spicy pizza, it’s time to change that. Currently, there’s no better slice in Dublin.
My Achilles heel will always be butter. Butter with vegetables, when done well, rivals even the most well reverse-seared meat in the city. Here locks have combined the flavours we think of as reserved for meat on the grill and channelled them into this veggie dish. Made up of Barbecue asparagus, kombu brown butter, goat curd, fennel, and an in-house hollandaise; this plate serves glory to butter on high. Get your skates on if you want a reservation. This seasonal menu can only hold out so long.
Elsewhere on CHAR: Brunch is so Gay