Robb Walsh | Ireland Eats
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...
No. 9 The bacon cheddar cheeseburger at Mayfield on Terenure A good introduction to Irish burgers, this petite sandwich has a lot going for it. The freshly ground Irish beef, sharp cheddar and toasted bun were all spot...
No. 10: Batter-fried Cod at the Legendary Leo Burdock’s Fish & Chips in Dublin A huge, single chunk of fish is batter-fried until it attains a crispiness you can only imagine until you’ve bitten into it. The...
Bars that call themselves Irish have long been popular in the United States. From hokey suburban shopping center beer joints, to elaborate reproductions of old pubs that have been transported piece by piece from the Old Country, America has its...
I recently published an article on Irish BBQ over on my site ZenBBQ.com. You can read it here, or click here to check it out over on Zen BBQ. The Pitt Bros...
I might never have eaten chef Wayne Barren’s amazing crispy-skinned duck leg served with buttery kale colcannon and a chili roasted butternut squash topped with toasted squash seeds if it hadn’t been for the terrible...