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Full-Text Articles in Social and Behavioral Sciences
Dela Restaurant Menus 2020, Dela Restaurant
Dela Restaurant Menus 2020, Dela Restaurant
Menus of the 21st Century
The husband and wife team of Margaret and Joe Bohan specialise in plot to plate food at their Galway restaurant, sourcing as much produce as possible on their organic farm in Moycullen in Co Galway, for their head chef, Sylvain Gatay to cook with. On the farm they're expanding their growing patches to include vegetables that would otherwise be difficult or cost-prohibitive for them to source. Think padron peppers, yellow pear tomatoes and cucamelons, alongside garlic, kalette and celery, grown sustainably and organically from seed by the Bohans. Acres of heart and soil is what makes this family restaurant so …
Solas Tapas & Wine Bar Menu 2020, Solas Tapas Wine Bar
Solas Tapas & Wine Bar Menu 2020, Solas Tapas Wine Bar
Menus of the 21st Century
At Solas Tapas & Wine Bar the chef, Nick Foley, and front of house, Ann Connell, are serving Mediterranean-style small plates on the Dingle Peninsula. Our favourites include fennel marinated in Dingle gin with toasted almonds, mint, ricotta and sweet tomatoes, and squid stuffed with Annascaul black pudding and parsley butter. This casual spot doesn't discourage drop-in food enthusiasts, but reservations are wise on busy Dingle weekends, such as those for Feile na Bealtaine, Dingle Food Festival and Other Voices.
Mr Fox Restaurant Menu 2020, Mr Fox Restaurant
Mr Fox Restaurant Menu 2020, Mr Fox Restaurant
Menus of the 21st Century
There's a quiet confidence about Mr Fox - you're unlikely to hear them shouting about how great they are any time now - which makes the food an almost shockingly fantastic surprise when you get there. Every element on every plate has a reason for being there and the nostalgia-laden deserts, like the super split and the coffee iceberger, are a joyful way to end a meal.
Ichigo Ichie Restaurant Menu 2020, Ichigo Ichie Restaurant
Ichigo Ichie Restaurant Menu 2020, Ichigo Ichie Restaurant
Menus of the 21st Century
Sitting at the chef's counter in this black-box space, you could be anywhere where deliciousness is taken deadly seriously. Dinner here could be intense, but it's not, thanks to the combination of happiness and cooking skills that Takashi Miyazaki brings to his dream restaurant. You are watching a man in his element, and the food he hands you tastes of joy.
Locks Restaurant Menu 2020, Locks Restaurant
Locks Restaurant Menu 2020, Locks Restaurant
Menus of the 21st Century
Cosy in winter, washed with simmering canal light in summer, Locks is one of my favourite restaurants anywhere. It has a lot to do with the calm sense you get when you walk in here that you are among people, chefs and front of house staff who know precisely what they're doing and how to do it.
The Tannery Restaurant Menu 2020, The Tannery Restaurant
The Tannery Restaurant Menu 2020, The Tannery Restaurant
Menus of the 21st Century
The chef Paul Flynn and his wife, Maire, didn't invent the idea of a world-class restaurant in a small town. But they've been doing it for more than 20 years in Dungarvan, hosting cookery-school students, visiting celebrity chefs (who talk of memorable Downeys Bar experiences for years to come) and greenway explorers. The food is stellar- and what has also endured is the pride that they are doing this in their beloved hometown.
Inis Meain Restaurant & Suites Menu 2020, Inis Meain Restaurant & Suites
Inis Meain Restaurant & Suites Menu 2020, Inis Meain Restaurant & Suites
Menus of the 21st Century
It's one thing growing your own vegetables. It's another thing bringing the soil to grow them over to the island by boat and mulching it with seaweed in winter to keep your patch of precious fertility flourishing on a windswept rock. Inish Meain is a magical island, and this is a restaurant that does it enormous justice, serving food grown just outside the window or fished from a spot you can see on the extraordinary vista of ocean as you dine.
Pilgrim's Restaurant Menu 2020, Pilgrim's Restaurant
Pilgrim's Restaurant Menu 2020, Pilgrim's Restaurant
Menus of the 21st Century
"Did you have the spuds?" Regulars at Pilgrim's are evangelical about Mark Jennings's oak-smoked potatoes, with good reason. These bad boys are smoked and roasted, crushed open and then finished in a deep-fryer before being tossed in a balsamic glaze. Jennings and his partner, Sarah-Jane Pearce, opened their relaxed dining room in 2015 with a focus on the foraged, local and seasonal. The list of local suppliers displayed on the back of the menu is actually longer than the short but perfectly formed list of dishes, which changes constantly. Make the pilgrimage to Rosscarbery to experience this cooking in this …
Bia Rebel Menus 2020, Bia Rebel
Bia Rebel Menus 2020, Bia Rebel
Menus of the 21st Century
We see Ireland and Japan as two island nations with so much wonderful produce to choose from. We fuse these two cultures together to create a delicious, addictive bowl of savoury goodness. A proper meal in a bowl, for all the family.
Tartare Restaurant Menus 2020, Tartare Restaurant
Tartare Restaurant Menus 2020, Tartare Restaurant
Menus of the 21st Century
J.P. McMahon (an Irish Times contributor) has created a cool, unpretentious room where great flavours in wine and food can be enjoyed without having to pull up a table and tuck your knees under a white tablecloth. It's a sign of how far we've come that cooking of the standard the Tartare team maintain can be served in a relaxed bar setting. Deliciousness does not have to come with a side order of formality.
Wine & Brine 2020, Wine And Brine
Wine & Brine 2020, Wine And Brine
Menus of the 21st Century
Restaurants are canaries in the mine when it comes to chilly economic breezes, but, as we saw during the last crash, tough times can produce impressive cooking. As a restaurant in a small town over the Border, Wine & Brine has to work hard to provide value for local customers and attract visitors. This, as a certain guide might say, is a restaurant worth the trip.
Las Tapas De Lola Menu 2020, Las Tapas De Lola
Las Tapas De Lola Menu 2020, Las Tapas De Lola
Menus of the 21st Century
If Vanessa and Anna, the owners, had their way, there would be no seats in their restaurant, just a bar, and a sawdust-covered floor, where delicious small plates are casually served alongside fino and wine. Their Irish customers wanted sit-down dining, so they complied. The welcome is as large as the manu. They serve all the best tapas without the step count that would be clocked up to eat like this on a tapas strip in Spain.
Grano Restaurant Menus 2020, Grano Restaurant
Grano Restaurant Menus 2020, Grano Restaurant
Menus of the 21st Century
An Italian mother shephered this brilliant Stoneybatter restaurant into being in the depths of an Irish winter when she flew in with a suitcase of still grass stems for rolling the handmade fileja pasta. Robert Mungo's mother has gone home, but her stamp remains, and Grano has been the best addition to Stoneybatter since L Mulligan Grocer opened its door.
Adare 1826 Restaurant Menu 2020, Adare 1826
Adare 1826 Restaurant Menu 2020, Adare 1826
Menus of the 21st Century
As Limerick's reputation for good food continues to grow, the chef who brought his skill to the area, Wade Murphy, continues to do what he does best in this lovely roadside restaurant. The roof may be thatched but the methods are very much today, and Murphy is fanatical about local incredients and a great ambassador for Irish food.
Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant
Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant
Menus of the 21st Century
Once this small-town pub got it's fame from a Saw Doctors song. Now it's known for the cooking of Steven Lane, the grandson of the original owner. Stevie and his wife, Amanda Fahy (who met working in the bar), turned the lights back on in Brownes in 2016, with a shoestring refurbishment to allow them to put all the fun into the food, bringing sweetness back into the sugar town that is Tuam.
Pi Restaurant Menu 2020, Pi Restaurant
Pi Restaurant Menu 2020, Pi Restaurant
Menus of the 21st Century
Pi casually slid on to the Dublin Pizza scene last summer and within weeks had detonated a debate about whether it was the best pizza in the city - we were in the affirmative camp. Pizzaiola/owner Reggie White worked in an office before jacking it in to train with Darina Allen at Ballymaloe, and his obsession with pizza is evident from the first bite of the leoparded, 48 hour fermented base, with it punchy sun-ripened-tomato sauce and creamy, tangy Toons Bridge Fio de Latte on the most simple, perfect Margherita.
Host Restaurant Menu 2020, Host Restaurant
Host Restaurant Menu 2020, Host Restaurant
Menus of the 21st Century
Host is like a chink of a much more cosmopolitan city shining through the suburban Dublin village of Ranelagh. They follow the winning neighbourhood formula of sharing plates, natural wine and sharply dressed staff, but the handmade pasta and general vibe that your wish is their command tip it over the edge. A Host in every neighbourhood would do much to alleviate the stresses of modern life.
Uno Mas Restaurant Menus 2020, Uno Mas
Uno Mas Restaurant Menus 2020, Uno Mas
Menus of the 21st Century
Etto was always going to be a hard act to follow, but owners Liz Matthews, Simon Barrett and chef Paul McNamara have made it look effortless. This Spanish-inspired restaurant feels more like Barcelona than Aungier Street, and the bar seating is some of the best in the city. The gildas (Spanish "lollipops" with guindilla peppers, anchovies and olives), chargrilled octopus and flan de queso are unmissable.
Etto Restaurant Menus 2020, Etto Restaurant
Etto Restaurant Menus 2020, Etto Restaurant
Menus of the 21st Century
Got a birthday coming up? Go to Etto. Anniversary? Etto. Want to cheer yourself up with a fantiastic lunch on a rainy Monday? Etto. Has a restaurant ever been as loved in Dublin before? It seems to be everyne's favourite (everyone who has eaten there anyway), and they rarely (ever?) put a foot wrong, with their seasonal, modern Italian/Irish menu, eclectic wine list and sunny staff.
Bastible Restaurant Menus 2020, Bastible Restaurant
Bastible Restaurant Menus 2020, Bastible Restaurant
Menus of the 21st Century
Barry Fitzgerald and Claire-Marie Thomas's neighbourhood bistro has been a cornerstone of the Dublin dining scene since opening, in 2015, and is a major part of the new wave of restaurants taking the capital up several notches on a globally recognised level. It's still as good as ever and not sitting still for a second. Sunday lunch here is the ultimate reward after a trying week.
Clanbrassil House Restaurant Menus 2020, Clanbrassil House
Clanbrassil House Restaurant Menus 2020, Clanbrassil House
Menus of the 21st Century
Head chef Grainne O'Keefe, one of the young guns of the Irish culinary scene, only seems to be getting better and better. Clanbrassil House is about sharing plates, mainly cooked over fire, great wine and a team that aren't interested in playing it safe, making it one of the most exciting restaurants in the city.
Chapter One Restaurant Menus 2020, Chapter One
Chapter One Restaurant Menus 2020, Chapter One
Menus of the 21st Century
Ross Lewis Instagrams regular love letters to Irish food, marvelling at the seen on some pickled herring finished with Lambay crab, or enjoyiing the shift of seasons when roots give way to shoots. The supplier list for Chapter One is where all the good staff starts. The cheffing techniques and tweezers are deployed to enhance what has arrived through the delivery door.
The Legal Eagle Restaurant Menus 2020, Legal Eagle
The Legal Eagle Restaurant Menus 2020, Legal Eagle
Menus of the 21st Century
If only all pubs could grow up to be like this revamped veteran beside the Four Courts. The evolution of the Legal Eagle under the talented restaurateur Elaine Murphy put a dream list of Irish food, craft beer and cider, and gutsy flavours into the spotlight. There are toasties here and cote de boeuf for a spendy splurge, continuing Murphy's theme of unpretentious, always tasty Irish food.
L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer
L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer
Menus of the 21st Century
Seaneen Sullivan and her business partners saw the beauty of putting great Irish ingredients into the beauty of putting great Irish ingredients into a typical pub setting so the food hugs could be as warm as the boozy ones. No laurels are being rested on here, and a halo of great food has eddied out from the foundation stone that is Mulligans, turning Stoneybatter into a terrific little food village.
Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant
Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant
Menus of the 21st Century
It's the small touches that I remember from a lovely meal in this Drogheda restaurant: creative, ambitious ideas like the smoked oyster mayonnaise for dipping pencil thin bread sticks baked in the sister Brown Hound bakery, next door. This is a restaurant that started out great and keeps getting better.
Kai Restaurant Menus 2020, Kai Restaurant
Kai Restaurant Menus 2020, Kai Restaurant
Menus of the 21st Century
Jess Murphy isn't the sort of chef who'll fire off an email to a supplier and wait for the boxes to arrive in the door. She's more likely to pull on her wellies, zip up her orange anorak and go down to the farm to see and taste it. If there were a Pulitzer prize for provenance, then the Irish Times cookery writer would be a contender. It's the starting point that makes the food in her Galway restaurant sing.
Loam Restaurant Menus 2020, Loam Restaurant
Loam Restaurant Menus 2020, Loam Restaurant
Menus of the 21st Century
There's no place like Loam. Enda McEvoy is an ingredient nerd who makes it his business to get to know the people who grow, catch and farm his food. He treats every part of the food thoughtfully and is alway exploring ways to turn waste into taste, but not in a preachy way. Most diners won't even notice the quiet revolution he's staging behind the pass in a restaurant named after the rich crumbly soil that grows the best food.
Sage Restaurant Menu 2020, Sage Restaurant
Sage Restaurant Menu 2020, Sage Restaurant
Menus of the 21st Century
Kevin and Reidin Aherne have become a serious employer in Midleton, with almost three dozen staff between the restaurant and casual dining operation in a stone courtyard off Main Street. Their approach is proof that if you build it on what grows and grazes and swims around you they will come. Sage's 12 mile menu always made food sense, and the success they've made of it shows others how much business sense it can make too.
Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos
Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos
Menus of the 21st Century
Aoibheann McNamara is a bona fide trailblazer. Her team at Ard Bia, led by the restaurant's manager, Amelia Colleran, take inspiration from McNamara's love of travel and slow food when it comes to their menu. Vegans will love their vegan breakfast and daily vegan stew of the day; nonvegans will love Middle Eastern and Mediterranean inspired dishes featuring the best of Irish ingredients, such as Gubbeen cheese, Hegarty cheddar, Colleran's ham, Burren Smokehouse salmon and Galway goat's yogurt. Even after nearly two decades of serving food in Galway, the Ard Bia family still have their finger firmly on the pulse.
Tiller And Grain Restaurant Menu 2020, Tiller And Grain
Tiller And Grain Restaurant Menu 2020, Tiller And Grain
Menus of the 21st Century
Claire Dowling was still testing her menu on customers when I took one of the small seats in the back of her lovely cafe and loved every mouthful. Another Ottolenghi graduate, she has brought the lunch offering in Dublin's city centre up several notches. When Niall Davidson's new place opens just up the road, later in the summer, this looks set to become quite a food quarter.