This silky smoked salmon with lots of buttery white striations seasoned with a little Irish seaweed made a delcious lunch–its also offers an intriguing glimpse into Ireland’s ancient food traditions. I bought...
No. 1 Killary Mussels on the banks of the fjord The farm-raised mussels of Killary Fjord are extraordinarily fat and sweet thanks to the waters they grow in. The unique merroir of the Connemara fjord...
No. 2 Kromeski of mutton and pickled herring, with red dulse and kohlrabi at Chapter One This ground meat cylinder in red gravy was so good, I virtually inhaled it. I should have taken my time....
No. 3 Irish Producers Plate at O’Connell’s Okay, granted–it’s a bit of a cheat to make my number 3 on the countdown an appetizer plate made up of wonderful artisan foods from all over Ireland,...
No. 4 Lobster & Chips at The King’s Head Bistro, Galway Steak frites, fish & chips, its an old formula, after all. But how is it I’ve never seen a whole lobster split open and...
No. 5 Smoked trout and horseradish pate with pickled vegetables, lemon, caper-berries, greens and sourdough toast at the Winding Stair. This awesome appetizer of smoked trout spread on sourdough toast with lemon and...
No. 6 Crispy-skin duck leg with colcannon and chili-roasted butternut squash at Bijou Bistro Chef Wayne Barren’s amazing crispy-skinned duck leg is served with buttery kale colcannon and a chili-roasted butternut squash topped with...
No. 7 Baozi Bao at Pow Bao food truck in the EATYARD This spectacular boa bun sandwich featured a steamed Chinese bun split open and spread with guacamole, topped with a fried egg, strips of crispy pancetta...
No. 8 Native Oysters at Klaw, Temple Bar Its always a treat to sample the classic “native” oysters, even when they are a little undersized. The marine flavor is bold and briny. There’s a sea salt and...