Dive into the features you want to see

Abortion alcohol alcohol free america Art artist spotlight awards beer Belfast best best looking Best New Music booze Brexit British Cannabis cbd Cheese chocolate Christmas climate change closure Coffee collaboration College Green Comedy cooking counter culture counterculture Cover Story Covid Culture DC Films Derelict Ireland Direct Provision Drink drug Drugs Dublin Dublin City Council Dublin International Film Festival easter Entertainment Environment equality Fashion feature feminism Festival Film First Listen Food gaeilge Gaming General News gift gifts Gigs Graphic Design guinness harm reduction Harry Styles healthcare Heaters Heatwave heist Hennessy Homelessness Housing HSE ice cream Identity instagram Interview introduction to ireland Irish Irish coffee Irish News irishmade justice Justice League Kanye West launch Leonardo DiCaprio LGBTQ+ List Lists Literature Living Hell Lockdown Index Made by District Made in Ireland magdalene laundries meme Mental Health menu merch metoo Michelin mural Music narolane new menu New Music News nightclub nom non-binary nphet One of everything Opener Openers opening openings Opinion Pairing pancakes Photography Pints Podcasts Politics pop up pop ups potatoes Premiere presents Pride queer Ray Fisher reservations Restaurants restrictions rugby Science Shebeen Shite Talk shitetalk signature dish Skateboarding small batch Social Media soup Space Subset sustainability tacos Taxis Technology Television The Big Grill theatre Thumbstopper tiktok To Be Irish Top 10 Tracks Top Ten Tracks Traffic Trans rights Transport Travellers trends TV Ukraine Ultimate Food Guide vegan Visual Art vodka Weed where to eat whiskey wine Women's rights Workman's youtube

Best Looking Things to eat in Dublin This Week: 01/07/2022

Words: Shamim de Brún
Images: Instagram

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:


Japchae – Jaru

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.


Roast Beef Sandwich – Oxmantown

Roasted beef with caramelised onion, lettuce, mustard aioli, gruyere cheese, batch bread


Scallop Ceviche – Tomahawk Dublin

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.


Spaghettone – Nanetti’s

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.


Braised and Glazed King Oyster Mushroom – Orwell Road

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

Related Articles