I though it would be helpful to all non Dubs and perhaps a few true ones to highlight some favorite spots in the city. Quite a few customers from out of town have asked for dinner recommendations of late. This is a whimsical list that is completely personal. I am sure I have forgotten to include some greats....
For dinner-
L'Gueuleton - I love it so much I got married there - www.lgueuleton.com
The Hop House – great Korean – Kimchi Parnell Street
M and L - an adventure in Schezwan Cusine – 13 Cathedral Street
Rothan Cafe - on Portabello bridge – great mezza plate - www.rotanacafe.ie
Coppinger row - good cocktails and hearty food - www.coppingerrow.com
CrackBird – fun and vibrant with buckets of chicken - @crackBIRDdublin
Peploes - on the Green - www.peploes.com
Thorntons canape bar – a real treat - www.thorntonsrestaurant.com
Chapter 1 - always flawless - www.chapteronerestaurant.com
For pints-
Stages Head – Dame Court
Long Hall – Georges Street
Hogans – Georges Street
Bernard Shaw - http://m.bodytonicmusic.com/thebernardshaw
Panti Bar - www.pantibar.com
Kellys Hotel – quiet and intimate - www.kellysdublin.com
Liberary Bar - in the Central Hotel - www.centralhoteldublin.com
Walshes - Stoneybatter – Manor Street
Dublin
Here is a link to all the films taken at MAD Foodcamp in Copenhagen over the Summer. It was organised by Rene Redzepi of Noma and brought together great visionaries in the food world.
It is well worth taking the time to watch some of them.
http://madfoodcamp.dk/?cat=4
I had some great meals over the course of my stay most notiably in Pate Pate in the old MeatPacking district (www.patepate.dk) and in Van Stranden Wine Bar sitting on deck chairs overlooking the canal (www.vedstranden10.dk)
I was not lucky enough to eat at Noma but I did get a guided tour by one of their lovely chefs. I snapped a few photographs while there.
travel
restaurants
copenhagen
As promised in the article on the 22nd of October here is a recipe for homemade gnocchi. It is very satisfying to make and not too difficult.
700g of mashed potatoes
2 egg yolks
1/2 cup of flour
Place your mash on a clean work surface and make a well in the centre. Add your egg and flour and mix all of the ingredients to form a dough.
You may need a little more flour if your dough is still wet.
Roll your dough into a number of long thin sausages. Cut each of these into bite size pieces. Flour your hands if this becomes difficult. Toss each little gnocci into some flour ans rest them for a while.
Pop your gnocci into a pot of salted boiling water.Once they rise to the surface of the water they are cooked. Remove them with a slotted spoon.
After I boil the gnocchi I find the texture can be a little squishy for my liking. I place them on a hot frying pan for just a few minutes. This crisps up the outside a little and makes for a nicer feeling in your mouth.
recipes
Inaki Aizpitarte
I fell in love with his Paris restuarant only to return two years later to find he had also opened the wonderful La Dauphin a few doors up.
After finally meeting the man I can not only say that he is a very talented chef but very handsom too.
Interiour of Le Chateaubriand 129 Ave. Parmentier, 11th Arr. 33-1-43-57-45-95
Not Inaki in the image
travel
restaurants
paris