Words: Shamim de Brún
Words: Shamim de Brún
From burgers to pizza through winter warmers and back around to a little tart, this week looks as tasty as it is cold. So we’ve picked a few of the best bits, so you don’t have to.
Check out our top five picks of the week.
Sometimes all you want is a burger; this is one of those weeks. When you want a reliably good burger, Bunsen will deliver. They are OGs on Ireland’s burger scene, and they will not let you down. They do a classic American burger better than the yanks. You can add cheese or have a double or a double with cheese. Chuck in fries: thick-cut, shoestring or sweet potato. And that’s it. You have the perfect full-on feed this week.
It’s carbo-load season, and there is no better way to lean into it than with a chonky ‘za from up-and-comer Vice. This bad boy is all kinds of filling with a base that’s not super thin and not Chicago-level deep. It strikes a perfect balance of dough sauce and cheese while being just different enough to keep your attention without going all in on the highfalutin-notions toppings. Worth popping in for this week.
Can you beat a well-cooked meat with a good jus on cold days? Sometimes when the cold rolls in, all you want is to sit in a restaurant and be fed. If that is your dream of the week, this is the dish for you. It looks golden, warm, juicy and inviting. A dream team combination that almost calls for a good glass of red. What’s excellent about Volpe Nera is that they can reinvent the wheel while still feeling classic. So if a little fancy decadence is calling to you, this is your sign to get a reservation asap.
Is there anything cauliflower can’t do? Cauliflower can be prepared in seemingly endless ways: mashed, diced, chopped, pureed, raw, cooked—oh, the culinary places cauliflower can go. Here the team from Catalyst Coffee get it right by embuing it with flavours and teaming it up with contrasting textures. Just look at that sambo beckon.
Guinness is my favourite cold-weather flavour. Dessert me if you dare. The team at Etto makes it an event by combining Guinness, caramel, ginger stem and milk ice cream into a beautiful dessert. Its golden colour pallet looks like peak autumn and would round off any dinner like a back handspring.
Elsewhere on CHAR: Why I Hate The Word Foodie