Words: Shamim de Brún
Artwork: Paul Smith
Things to eat in and around Dublin from May 9 until May 14
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:
The team behind Boca Cafe has gone and opened a new spot they’ve lovingly dubbed Carved. This monster of a sandwich is called ‘The Porchetta’ and looks like I’m hopping on a bus to grab one before they close. May would happily leave families and run away with this transcendent bread wrapped pork delicacy. And no one would blame them. Sure look it. You can almost taste the cracking, and sure it’s only a picture. A must this week if you’re in the Grand Canal area.
A savoury crumpet coved in cheese and decked out with cabbage and wild garlic? How could one resist such a trifle? The cheese was made for all bread products, but you haven’t lived till you’ve put it on a crumpet. The melty goodness seeps down through the pores to bring you a hearty but light cheesy dish that begs for a glass of wine. Add the ripe flavour of wild garlic and golden crisp of shredded cabbage, and you’re sure to have a textural delight. This is a dish to win hearts with.
These pancetta potstickers are the premo balance between soft and delicious. The chewy and flavorful dough that wraps around the filling melts in your mouth, gentle and lightly sweet. This bounces perfectly off the fresh filling. Pancetta is an Italian, salt-cured meat made from pork belly. Here it’s seasoned with Asian herbs and spices to bring it out of its shell. Together these dumplings have a pure, savoury flavour reminiscent of bacon but more profound and richer with all the complexity good dumplings deserve.
A new addition to FArmhouse Cafe’s menu, the barbecue highland beef, looks worth tracking across the Liffey for. Made up of pulled highland beef in a homemade brioche with pickled red onion, slaw and mixed leaves. It gives a showstopper like it were a medley of everyone’s favourite tunes.
Pulled Pork – Vietnom
This pork banh mi features a Vietnamese baguette (banh mi) filled with tender and flavorful pulled pork, pickled vegetables, and a tasty spicy mayo-like sauce. Banh mi simply means bread made from wheat in Vietnamese. Though it originated from the French baguettes, banh mi has distinguishing characteristics. The crust is usually thinner and crispier, and the white crumb is much lighter and airier than Western baguettes. A cacophony of vibrant yellow and orange colours set against a fresh bread with a pop of lime green makes this sandwich look as tempting as Adam’s apple. Definitely worth checking out this week.
Elsewhere on Char: The Rise of Orange Chocolate