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Spice Up Your Life Stuart Clark Brings You The Latest Foodie News
G L AS AC TS One of Dublin’s hottest new tables is Glas, a stylish vegan ‘n’ veggie joint whose menu changes with the season. Residing close to Dáil Éireann at 16 Chatham Street, D2, we feasted recently on White Truffle & Forest Mushroom Pate, Roast Candy Baby Beats (yum!) and Plum Tart Tatin, which comes with a generous scoop of Pistachio & Almond Milk Ice Cream. They get extra marks for having staff who know the menu inside out and are happy to talk you through it. glasrestaurant.ie Also causing quite the stir at 51 Capel Street, D1 is Krewe, which is bringing America’s Deep South to the Northside. Crispy Pork Boudin, Cajun
Blackened Cod and Lamb Belly Po’ Boy are just a few of the Nawleans classics that can be washed down with one of their signature cocktails. The Aged Rum, Maraschino, Pomegranate, Hibiscus, Lime & Muscovado Dixieland is especially tasty. krewe.ie.
THE BEE’S KNEES Fab things we’ve tried recently that you should buy on sight are Olly’s Farm Dublin Honey; Kinsale Head’s Wild Red Mead; Peanut Rayu, a sensory overloading Japanese condiment from Dublin startup White Mausu; and the Slow Roasted Garlic & Thyme sauce made with much love in Wicklow by Porter & Nash. It really is a great time to be an Irish foodie!
I N L I K E F LY N N The winter blues are being well and truly banished at The Tannery in Dungarvan courtesy of the cookery school, overnight stay and shared table dinner packages being offered on Friday and Saturday January 17 & 18 and 24 & 25. Sourdough with Potted Smoked Haddock Cream, Pickled Beetroot & Spiced Sunflower Seeds, and Melting Ox Cheek with Sherry Braised Winter Cabbage are just two of the dishes you’ll get to prep and then demolish. Presided over by celebrity chef Paul Flynn, the per person price of €150 also includes one of their legendary breakfasts. Needless to say, there will be blaas!
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(clockwise) Stepping up to the plate at Glas; Krewe’s Crispy Pork Belly Po’ Boy; and we’re peanuts about it!