Dublin Excursion

This past weekend I had the opportunity to travel to Dublin, Ireland for two and a half days of exploring the city, and more importantly indulging in Irish fare. My past three weeks in London had been filled with less than satisfactory English cuisine mixed with ‘inexpensive’ Chinese food and home cooked meals- needless to say I was more than excited to try traditional Irish food.

After arriving in Dublin, my friend and I set out to find a classic Irish restaurant consisting of stews and pub fare. We settled on Quay’s Irish Restaurant in the Temple Bar neighborhood of the city. Our waiter recommended their famous Dublin Coddle: a stew dish containing pork sausage, potatoes, carrots, onions and lamb. The Coddle was seasoned with thyme and fresh parsley and cooked in a thick potato soup. The meal tasted superb. Both my friend and I were surprised by the ample amount of seasoning and the delicious and unique taste of the sausage. Not only did our meals taste delicious, but also the wait staff provided excellent service and gave full descriptions of the meal specials. The atmosphere was definitely welcoming and hearty in the pub style restaurant. The simplicity of our meals coupled with the rich flavoring of each item contributed to the high standard The Coddle set for our following food experiences in Dublin.

For breakfast the next morning we dined at the Candy Café across from the Hotel Belvedere. Once again, we vowed to eat all things Irish, therefore we ordered the traditional Irish commuter breakfast. This breakfast did not disappoint. To my delight, the Irish are heavy handed with their portions of meat, so our plates to stocked with pork sausage, thick cut slices of bacon, scrambled eggs and toast.

Our breakfast meal left us full until our final dinner at Boxty Restaurant in Temple Bar. Unlike Quay’s Irish Restaurant, Boxty provided a more homegrown and intimate spin for dining. We shared seating with other diners with candles and lamps sprinkled along the tables. I ordered the Shepard’s pie, wanting to have one last traditional meal. The pie was served on an unconventional skillet with a side of greens (celery and kale). While I wasn’t too fond of the vegetables, the Shepard’s pie made up for it. The minced lamb was seasoned with herbs and the breading added a comforting touch. The portion size was a little small in comparison to my other meals in Dublin, but nevertheless I felt full after completing the dish.

Each meal provided rustic and nurturing elements and utilized traditional ingredients such as thyme and potatoes to make excellent dishes. I recommend traveling to Dublin not only for its historical sights and bars, but also for it surprisingly outstanding cuisine.

-Ashlee Burris