The New York Times praises Dublin’s new era of food

David Farley, journalist with The New York Times, has written an article praising many of Dublin’s foodie hotspots.

Ranging from the affordable lunch options to the more expensive special occasions spots, Farley describes how Dublin has entered a new food era that has essentially gone back to basics. He remarked that Dublin restaurants are, “emphasizing locally sourced ingredients,” adding that he has, “never eaten better”.

Judging from the places that Farley ate in, we’re not one bit surprised by how impressed he was. The Hot Stove, Fade Street Social, Brasserie at The Marker Hotel, L. Mulligan Grocer and Hatch & Sons succeeded in wowing the journalist with their wide range of classic Irish food with a modern vibe.

Black pudding, venison, boxty, pork belly, salmon, craft stouts, blaa, duck fat fries and mussels are just some of the great Irish foods that impressed The New York Times journalist , while Fade St. Social’s lamb stew epitomized his week of eating in Dublin: “an Irish classic but updated for the 21st century palette”.

We’re feeling pretty lucky to have such amazing restaurants and bistros right on our doorstep – anyone for a scone?

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