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Where to Eat in Cannes Right Now

Where to Eat in Cannes Right Now

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Cannes is the most glamorous city on the French Riviera (it seems fitting that one of its sister cities is Beverly Hills), full of extravagant villas, luxury hotels, pricey boutiques, racy beach clubs, and a wider range of good restaurants than you might expect.

While Cannes is pretty much a year-round resort these days, it gets particularly lively (and crowded) during its signature annual events, including the world-renowned Cannes Film Festival, the gigantic music-business trade show Midem, and — taking place this year from June 22 through 27 — the Cannes Lions International Festival of Creativity. This event, which began life as the International Advertising Film Festival back in 1954 and settled permanently in Cannes 30 years later, is the world's largest and most prestigious annual gathering of advertising and marketing professionals and related designers and digital specialists. Its many awards honor the previous year's best work in advertising and communications across all platforms; screenings, seminars, workshops, and other activities fill out the program.

Besides all these professional activities, of course, attendees will have other concerns — for instance, where to eat. We polled our Riviera-savvy contributors and drew on our editors' personal experience to come up with this short list of nominees for our own Dining in Cannes awards.


Just from the name — which means "the gracious" or "the amiable" — you know you're going to like this warmly furnished, stylish restaurant, popular with visiting celebrities and local food-lovers alike. Chef–owner Jean-Paul Battaglia, who once cooked in New York at La Côte Basque, inherited a popular restaurant called Feu Follet, in Mougins, in the hills above Cannes, from his father-in-law, legendary restaurateur André Surmain (who founded another old New York classic French place, Lutèce) and ran it for 30 years before moving to Cannes not quite five years ago and opening this place. L'Affable uses local products whenever possible, but the food is more French-luxe than Provençale, with such dishes as white asparagus with morels, spicy lobster with penne pasta, and rack of lamb roasted with thyme. A $50 dinner menu, though, offers choices like terrine of foie gras or tartare of scallops and salmon as appetizers, roasted giant shrimp with creamy curry rice or roast beef with herbs as main courses, and Grand Marnier soufflé or apple clafoutis for dessert.

Au Pot du Vin

Speaking of amiable, the ever-agreeable Jean-Pierre Silva has had an unusual professional career: He and his wife ran a Michelin two-star restaurant in Burgundy (L'Hostellerie du Vieux Moulin in Bouilland), gave it up to open a two-person one-menu-daily place in their home in the hills above Cannes, moved down to Cannes itself to run a popular beachfront restaurant, and are now the proprietors of a wine shop (which offers, among other things, the best and largest selection of Burgundies on the Côte d'Azur), to which Jean-Pierre has appended a tiny bistro, with just 30 seats and a blackboard menu. Here, he elevates such unpretentious fare as assorted pâtés, escargots, simple pastas, roast pork loin, and apple tart with his long-honed skills. It goes without saying that the choice of wines is immense and wonderful. (Au Pot du Vin is closed on weekends.)

Aux Bons Enfants

This tiny, very Provençale bistro, founded in 1935 and now run by the grandson of the founder, has a limited menu (based on what looks best daily at the nearby Forville Market), doesn't take credit cards, and requires reservations, but they have to be made in person ("the phone here is permanently out of order," warns the restaurant's website). Oh, and the small wooden tables are bare and the napkins are paper. Yet this is one of the most popular little hideaways in Cannes; it's where many of the city's chefs stop on their way to or from the market, it has a strong local following, and even the former president of France, Nicolas Sarkozy, has been seen here. What's the draw? Superb, simple, local fare — brandade of salt cod, daube de boeuf (the Provençale take on beef stew), stockfish (dried cod) Niçoise-style, and every Friday a "le grand aïoli" — an array of fish and vegetables with the garlicky mayonnaise that is one of the region's most famous gastronomic specialties.

La Mère Besson

On a small street across from La Croisette, the mile-plus-long beachfront promenade on which many of the city's glitziest shops, hotels, and restaurants are located, this modest but bustling 1930s-vintage bistro serves real French food, with local accents and otherwise. Fish soup, anchoïade (raw vegetables with anchovy sauce), terrine de foie gras, stuffed rabbit, veal kidneys in mustard sauce, roast baby chicken with pommes frites, roast rack of lamb, and garlicky estouffade (braised beef) are among the stars of the menu. Textbook perfect tapenade comes with the bread. Some regulars call this the best restaurant in town. Evenings can be very hectic here, and sometimes the service suffers a little; lunch is more tranquil, and every bit as good.

La Palme d'Or

The Palme d'Or, or Golden Palm, is the highest prize awarded at the Cannes Film Festival, and diners who are lucky enough to snag a table on this Palme d'Or's sublime terrace, overlooking the Mediterranean and the curve of La Croisette, while sipping a tart Provençale rosé and savoring chef Christian Sinicropi's sublime tuna belly with juniper and aniseed or Black Angus chateaubriand with confit shallots and potato mousseline, will definitely feel like prize-winners. Sinicropi brings a treasury of local flavors to this elegant dining room (the Art Déco-style interior is very nice, too, if the terrace is unavailable) in what is now officially called the Grand Hyatt Cannes Hôtel Martinez — one of the city's grand old luxury palace hotels, and one that has had a sterling reputation for gastronomic excellence for decades. The chef's menu prose, it must be admitted, is a bit much ("The Red Mullet from the Rocks: Dynamic and progressive, it is an adventure in itself. The story takes its beginning with raw red mullet slices, seasoned and spiced up with a béarnaise sauce"), and the prices are more movie mogul than starlet (that tuna belly, for instance, is $90), but the food is really good and the setting is really glitteringly seductive, and, hey, this is Cannes, so a little excess doesn't seem out of place.

Restaurant Le Mesclun

Homey Provençale cooking is hard to beat, especially when you're in a place like Cannes — but sometimes you might be in the mood for something a little more, well, adventurous. This refined wood-paneled dining room, warmly lit, with good art on the walls and sumptuous table settings, does indeed serve its namesake mixed leaf salad, dressed with local olive oil and good balsamic vinegar, but it also produces such dishes as house-cured salmon with crispy fennel, anise cream, and cucumber juice; grilled red prawns with cold beet and olive oil soup and lemon eggplant; lobster in Champagne cream with young vegetables from the Forville Market; and chicken breast with creamy duck liver sauce and truffle risotto. The clientele tends to be well-dressed and sometimes famous, the service is excellent, and the $55 fixed-price menu is a bargain.

6 Very Good Things to Eat Right Now

There’s a lot of unsolicited chatter floating around about what we should and shouldn’t be doing to stay healthy at a time when we’re anxious, socially distant, and feeling under threat: Vitamins? What kinda soap? How many feet apart? Help! And while there’s no “right” or “wrong” way to eat right now (or ever), a lot of us are trying to make food choices that support—rather than hinder—our efforts to keep ourselves feeling well.

So, from my coffee-table-turned-work-desk, surrounded by a French press and a bowl of cashew crumbs, I reached out to Rachelle Robinett—clinical herbalist, holistic health practitioner, and founder of Supernatural Cafe—to see what ingredients she’s leaning on for physical and mental support right now.

“Getting enough sleep and mental rest (like meditation and laughter), staying really warm, and spending some time in the sun can all help,” Robinett tells me over the phone. She also encourages eating tons of vegetables, healthy fats, superfoods, and hot and spicy foods and watching your intake of caffeine, alcohol, processed foods, and sugar.

“Too much sugar, of which alcohol and flour are also forms of, reduces our white blood cells' ability to protect our bodies,” she says. “Processed foods are also a source of sugar, chemicals, and bad fats.”

So while you’re hunkered down, here’s a look at some of Robinett’s go-to, health-focused ingredients—most of which you’ll probably already have in the kitchen.

[Ed note: No diet or ingredient will protect against a virus like COVID-19. The most important thing you can do right now is follow the CDC’s health advice: wash your hands, keep them away from your face, and stay home if you can.]

The 27 Best Milwaukee Restaurants to Try Right Now

2020 was supposed to be Milwaukee’s year. From their shiny new arena, the Bucks were Vegas oddsmakers’ favorites for an NBA title run the Democratic National Convention would spotlight the town and countless new breweries would join the billowing chorus that lend the city its characteristic yeasty smell. Instead, the Bucks buckled under the pressure of the NBA COVID bubble, the DNC was mostly canceled or relegated to virtual purgatory, and the breweries — well, the breweries still cranked, which was good news for everyone who needed a drink this year.

While residents hunker at home with six-packs and dread, it’s reassuring to know the “City of Festivals” will someday rise again with its conventions, beloved Summerfest, and street revelry. Giannis Antetokounmpo has a year left on his contract at Fiserv Forum. In the meantime, Milwaukeeans will just have to eat their feelings.

But where? Or, really, where not? As COVID-19 acts as a restaurant extinction event, it seems silly to rank, to listicle, to fuel competition, to say any one spot deserves recognition more than another. Local restaurants suddenly seem like children equally deserving of love. They are all negotiating an ever-changing landscape of restrictions (at press time, the limit sits at 25 percent capacity for indoor seating, unless businesses have a pre-approved safety plan), a Safer at Home order that was overturned, and a mask mandate that continues to face legal backlash. Meanwhile, they adapt their business models on the fly to balance safety with functionality, construct huts and invest in space heaters, and throw tables on sidewalks and in parking lots to maximize the city’s “Active Streets” program.

There are no bad choices for meals, no unworthy investments. Instead, the following is a running gratitude list, a wide-ranging Rolodex of friends, old and new, fancy and not, to check on, to help, and to lean on for support through this winter of discontent.

24 Exciting Ways to Eat in Park City Right Now

Just 35 minutes from Salt Lake City International Airport, Park City is an easily accessible alpine oasis that has something for everyone: a walkable downtown, picture-perfect mountains, and an enviable food scene. When big events come to town — looking at you, Sundance Film Festival — the parties are next-level, with a bit of Hollywood glamour taking over the town’s historic Main Street.

Whether the occasion calls for dinner and drinks after indulging in Sundance’s best films or lunch before hitting the slopes, Park City’s restaurants do it all. From traditional Thai to healthy fast casual to wood-fired pizza, here are the best places to eat in Utah’s most famous ski town.

Update February 2021: COVID-19 restrictions in the state of Utah are basically the Wild West. Restaurants were briefly shut down in March, 2020, during the initial outbreak, but operations opened back up for business by May. There are no limits on indoor dining capacity, as long as parties are seated six feet apart. A face-covering order in Summit County, which required masks in public indoor establishments, was lifted on January 8, 2021. However, most restaurants (and ski resorts) in Park City continue to require masks, as recommended by the CDC and recently required on public transportation within the United States.

Even though the Sundance Film Festival is virtual this year, there are still plenty of reasons to eat in Park City. The following is an updated guide, highlighting the most popular places, top takeout options, and enduring staples, all adapting to meet the continued challenges of COVID-19.

Note: Due to the pandemic amid the winter season, restaurant hours and levels of service may vary. Delivery, takeout options and outdoor dining options are highlighted on each map point. Select Park City restaurants are open for indoor service at a reduced capacity, though their inclusion below should not be taken as an endorsement for dining in. Studies indicate a lower exposure risk outdoors, but the level of risk involved with patio dining is based on the enforcement of strict social distancing and mandated safety guidelines. For updated information on coronavirus cases in the area, please visit the Summit County website or official state resources.

Katie Shapiro is a freelance cannabis and travel journalist who lives life at its highest and writes about it from her home base in Aspen. She is a senior contributor forForbes and High Country columnist for theAspen Times with other work appearing in theDenver Post,Modern Luxury,Curbed,Thrillist, and more.

Moong Dal recipes to make at home

11. Moong Dal
So, you can whip up pasta in a flash, but still haven’t wrapped your head around this essential dish? There’s no time like the present. Start now. Recipe here .

12. Sodhi Kuzhambu
Sure, you can’t travel, but this simple vegetable stew from the quiet little town of Tirunelveli in Tamil Nadu can help distract your tastebuds for a while . Recipe here .

13. Khichdi
Whether or not Khichdi gets named India’s national dish, it’s certainly a one pot meal that you must add to your culinary repertoire. Recipe here.

14. Panki
Miss going out to eat at your favourite restaurants? This recipe claims to recreate Swati Snacks’ delicious panki. There’s only one way to find out if the claim is true. Recipe here .

15. Parrupu Payasam
You’re bound to have at least a kilo of moong dal in your pantry. And you’re definitely not going to make all that dal. Satiate that sweet tooth with this recipe for payasam those Sadya cravings may just disappear. Recipe here .

Let’s Eat All These Ridiculously Good Recipes Right Now

You’ll definitely want to dig into these fan-favorite recipes featured on Let’s Eat, airing Sunday mornings at 9a|8c.

Blue Cheese-Aged Rib-Eye

Instead of spending money on pricey aged beef, you can get all the flavor and texture of aged meat simply by wrapping the steaks in blue cheese and letting them chill overnight. This one is a game-changer.

Grilled Brie and Strawberries

At once savory and sweet, creamy Brie cheese becomes soft and oh-so-gooey after a quick turn on the grill, all but guaranteeing a fondue-like pool ideal for dipping caramelized strawberries.

Marshmallow Cereal Bowls

Yes, squares of marshmallow crispy treats are good. But when press that sweet, gooey mixture into a bowl shape and then line it with chocolate, it becomes simply great. Fill up the edible bowl with more good stuff, like fruit, ice cream or snacks.

Edible Chocolate Bowl

You&rsquoll never believe this, but the one piece of this recipe that&rsquos absolutely crucial: a balloon! Once it&rsquos blown up, dunk it in melted chocolate and then let it harden before popping the balloon to reveal a bowl that doubles as dessert.

Stuffed Pinata Cake

A beautiful mess of colorful sprinkles and candy spills out of the cake when you slice into it, making it a go-to dessert for your next party.

Magic Noodle Salad

You will not believe the magic before your eyes when these purple noodles turn pink in your plate! The secret? Butterfly pea flowers, which is in the water that soaks and cooks the noodles. When you add acid like lime juice, the purple color becomes pink &mdash aka magic.

S’mores Truffles

No backyard bonfire? No problem! Recreate the flavor of your favorite campfire treat in these two-bite beauties, featuring a gooey center of marshmallow crème.

Zoodle Bolognese

Curly strips of zucchini become the "noodles" for this hearty meat sauce.

Cupcake-Stuffed Ice Cream Cones

These too-cute treats may look like classic ice cream cones, but they&rsquore actually stuffed with colorful cake and topped with frosting, not ice cream. You can get creative with the colors &mdash feel free to use your or your child&rsquos favorites.

Crush Puppies

Succulent lump crabmeat is blanketed by a rich hush puppy batter and then deep-fried to create crispy-on-the-outside, tender-on-the-inside crispy, golden bites.

Easy Eggs Benedict

You can trust the name here: This really is an easy breakfast! The key to effortless prep is ditching the usual poaching method for baked eggs just crack the eggs in muffin tins to mimic a traditional poached presentation quickly and with zero fuss.

World's Easiest Chocolate Mousse in a Cookie Bowl

Calling all chocoholics. We've found your perfect dessert. The mousse is light, fluffy and creamy, which makes it an ideal balance for the crunch-chewy cookie bowls.

Pork Wellington with Cherry Port Sauce

The usual beef centerpiece gets replaced with a lean pork tenderloin in this party-ready dinner. Be sure to brush the puff pastry with an egg wash that&rsquoll ensure a golden, glossy exterior on the pastry once it&rsquos baked. (It&rsquoll make your friends ooh and aah over your presentation &mdash and that&rsquos always good!)

Grilled Tomatoes and Burrata

Pair the juicy tomatoes and super-creamy burrata with your favorite crusty bread, and let guests help themselves to making their own appetizers.

Fig and Rosemary Mule

Muddle a fresh fig and fragrant rosemary before topping it with vodka and lime juice to add a bright flavor to this five-minute cocktail.

Potato Nests

Three ingredients are all it takes to make these impressive edible potato bowls. The secret here is to make sure the potatoes are rinsed (and then fully dried) so the starch is removed before frying.

5 More Recipes for Eating Seasonally in Kentucky Right Now

A few months ago, I put together a grouping of recipes for making the most of our Central Kentucky harvest and eating seasonally. The seasons are now changing and so is our selection of local fruits and vegetables, which are now dappling our produce department with flecks of warm fall colors and shouts of the brighter, late summer specialties. Here’s a collection of my current go-to recipes for eating the bounty being pulled from the fields this time of year.

I love okra in its non-slimy states. I feel it’s used too frequently in stews and gumbos where its flavor can be lost. I love it pickled, fried, or, as in this recipe, seared to really bring out its fresh taste and eliminate the gelatinous texture that I’m not a fan of.


  • 5 tablespoons extra virgin olive oil
  • 1 celery rib, sliced thin
  • 1/2 onion, sliced thin
  • 1 jalapeño chile, seeded, sliced thin
  • 3 garlic cloves, sliced thin
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups chicken or vegetable broth
  • 1 teaspoon minced fresh rosemary
  • 1/2 to 3/4 pound fresh okra
  • 5 plum tomatoes, diced
  • Salt and pepper


Heat 3 tablespoons of the olive oil in a large, wide pan over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add garlic and sauté for another minute or two. While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to boil. Add rosemary and pinch of salt. As sauce is boiling, slice okra on the bias to create diagonal pieces. Wait to cut the okra until the last minute in order to help make it less slimy. Heat another pan over high heat, add remaining oil and get it almost smoking hot. Add sliced okra and spread out in a single layer in the pan. Let the okra pieces brown before you move them. The high heat sears the okra and helps limit the slime. Sear it for 3-4 minutes, stirring 2-3 times. As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want the okra to get slimy. Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed. Serve over steamed rice or with lots of crusty bread.

Sweet & Sour Roasted Delicata Squash

In the fall and winter, I can eat roasted squash every day. And I’m sure I’ve truly tested that theory at times. I sometimes get stuck in a rut of using the same spice blends over and over on different kinds of squashes. I like this recipe because of the Asian flavors it uses to really lift the flavors. Plus, the little squash rings look like flowers, making this recipe just as adorable as it is delicious.


  • 3 delicata squash
  • 2-3 glugs olive oil
  • kosher salt & fresh ground pepper
  • juice of 1 lime
  • 1 tablespoon sriracha
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro, for serving


Preheat oven to 400° F. Liberally oil two baking sheets with olive oil and set aside. Cut the ends off of each delicata squash and push the seeds out with a spoon. Cut squash into 1/2-inch pieces and place them on the baking sheets. Toss squash in the olive oil, season with salt & pepper. Place baking sheets in the oven and roast for 20-25 minutes, until the bottoms of the squash have nicely browned. Flip the squash and continue to roast for about 10-15 minutes until both sides are golden brown.

Meanwhile, mix the juice of one lime, sriracha and honey in a small bowl. Drizzle honey sriracha glaze over hot squash and finish with a sprinkle of chopped cilantro. Serve warm.

Sauteed Green Beans with Garlic

I was recently handed a bag of fresh stringless beans from a friend who couldn’t use her CSA share since she was heading out of town. What do I do with a bag of green beans that won’t kill their flavor and their “snap”? Luckily, I stumbled upon this recipe using ingredients I always have on hand. Let me tell you, I may never eat green beans any other way. The texture and flavors made the perfect side to my salmon that night, and I’ll be making it to go with many more dishes, or I might just make a pan to eat alone. They’re that good.


  • 1 tablespoon olive oil
  • 1 lb. green beans, trimmed
  • 3 garlic cloves, very finely minced
  • 1/2 teaspoon sea salt


Heat a large pan over high heat. When it’s hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turning black in a few spots, about 5 minutes. Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

Roasted Rutabaga with Rosemary & Onions

I never grew up eating rutabaga, so when I’d meet customers in the store looking for it, I’d sometimes ask them how they like to prepare it. This root vegetable, much like my go-to method for squash, lends itself very well to roasting, it turns out. So here’s an easy way to introduce yourself to this lower-carb potato alternative.


  • 1 pound rutabaga, peeled and cut into 3/4-inch cubes
  • 1/4 cup diced onion
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp butter or ghee


Preheat oven to 400° F and place rack in middle position. Line a sheet pan with parchment paper. Toss cubed rutabaga with onion, rosemary, olive oil, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender. Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned. Serve warm.

Honey Glazed Hasselback Butternut Squash

As you may have guessed, I couldn’t leave you with just one squash recipe if we’re truly eating seasonally. I first heard of the Hasselback method used on potatoes, which led me to a google sesh that brought me to this beauty. Cubing butternut squash is cumbersome. I’m not saying this method is any easier, but BOY! it is elegant! Use this recipe to fancy up a weeknight dinner or use it to impress guests at your next dinner party. You could even hold onto this one for Thanksgiving, but make sure you practice it first. Once you taste it, you’ll want to practice over and over again. You know, for science. I like to throw a little diced garlic on mine for an extra savory punch.

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  • You should make this recipe for Decadent Chocolate Rice Krispie Chrunch Cakeor you&rsquoll grow ten new chin hairs next week.
  • It&rsquos your choice, your in-laws will come live with you or you can make these After Eight Mint Ice Cream Cubes. But don&rsquot make them for the in-laws&ndashor they&rsquoll come live with you anyway.
  • Your frown line will turn into a frown crevice if you don&rsquot make this Gooey Chocolate Coconut Cake with Brown Butter Sauce.
  • Chocolate Covered Key Lime Pie better be on the menu soon or your child will find a kitten while walking home from school. And name it Cuddles.
  • Make these Banana Cream Pie Bites or your ex won&rsquot get fat or grow bald.
  • You&rsquoll get a runner in your back-up pantyhose if you don&rsquot make these Red Velvet Cake Pots.
  • Don&rsquot panic, but you can make Whipped Cream Berry Layer Cake or your favorite restaurant will close down on your birthday.
  • Milkyway Caramel Cheesecake Brownies need to be on your table for dessert tonight or your neighbor&rsquos dog will have a happy ending while humping your leg.
  • Eat these Dark Chocolate Brownie Cookies, or all of your &ldquodown there&rdquo hair will turn gray overnight.
  • Make this Ice Cream Sandwich Cake, but Kanye West will probably tell you to give it to Beyonce.
  • Choose not to make these Bananas Foster Baby Cakes and the bags under your eyes will become travel trunks.
  • After the super-uncomfortable parent-teacher conference, you&rsquoll wish you&rsquod made these Deep Dish Chocolate Chip Cookies for Two, so you could have avoided having your child bring your &ldquoneck massager&rdquo to show-and-tell.
  • You can make these Ooey Gooey Salted Caramel Chocolate Chip Cookies or your child will quote scenes from Game of Thrones to his second grade teacher.
  • So, I&rsquod like to say that you can go without making this recipe for Angle Food Cake Churro Bites with Cream Cheese Frosting, but if you don&rsquot, your significant other will find your secret stash of period chocolate and eat it.
  • You can make this No-Bake Banana Split Pie or you&rsquoll enjoy the honor of being flattered because the hot guy in the grocery store was hitting on you, only to find out he was hitting on the younger woman in front of you instead.
  • Everyone will start calling you ma&rsquoam if you don&rsquot make this Millionaire&rsquos Shortbread.
  • Eat this Fleur de Sel Caramel or you&rsquoll ask someone at the grocery store where to find diapers and they&rsquoll take you to the incontinence aisle instead of the baby aisle.
  • Do you want your daughter to come home engaged to that guy you hoped was &lsquojust a phase?&rsquo No? Then make this Strawberry Chocolate Chip Cake.

  • Make these Apple Dumplings NOW, or you&rsquoll find a spider at the bottom of your coffee cup after you&rsquove finished drinking it. A hairy spider with one missing leg. Eew.
  • Chocolate Cherry Bars better be in the oven soon or your muffin-top will become a double-decker-cake-top.
  • You&rsquoll find out you&rsquore pregnant two weeks after having angry break-up sex with your ex if you don&rsquot make this Chocolate Peanut Butter Bundt Cake.
  • Eat this Strawberry Shortcake Cheesecake or you&rsquoll reach for the last can of Coke and the pull tab will be missing.
  • Whip-up a batch of these S&rsquomores Brownies or you&rsquoll get an ingrown hair you-know-where.
  • I recommend you pull together these Black Forest Brownie Bites or you&rsquoll scratch the right side of your nose just as your boss&rsquos car pulls up on the left.
  • Your friends will win at Power Ball the week you decide to spend your dollar on a McRib if you don&rsquot make this Oreo Cookie Cupcake next week.
  • Take a second look. You want to make this Chocolate Praline Layer Cake or you&rsquoll be so tired you accidentally brush your teeth with Desitin.
  • Go ahead, spend five hours cleaning and then your mother will come over and tell you how you did it all wrong, or just make these little delicious Limies.
  • I swear, if you don&rsquot make this Cherry Cheesecake Brownies, you&rsquoll put the turkey in the oven on Thanksgiving morning, but forget to turn the oven on.
  • Guinness Chocolate Cake is the only thing that will save you from being told you look great for your age.
  • Make this Lemon-Blueberry Cream Pie or the underwire will break on your favorite bra.
  • Get out your baking utensils and make these Homemade Lime Bars or your child will mix up the measurements for baking soda and sugar in your mother&rsquos day pancakes and will be hurt if you don&rsquot eat them anyway.
  • That&rsquos fine. Don&rsquot make these Caramel Apple Cupcakes, but next time you go out drinking with the girls, they won&rsquot stop you when you decide to get that YOLO tattoo.
  • Your toddler will rip out the last five pages in the mystery novel you&rsquove been reading, if you don&rsquot make this Snickers Poke Cake.
  • These Mini-Lemon Hand Pies need to be made very very soon or your mom will tell your significant other what you really thought about them when you first started dating. Don&rsquot think she&rsquos forgotten.
  • If you don&rsquot make these Loaded Maple and Bacon Donut Fries, you&rsquoll have your worst break-up ever. Your gynecologist will tell you he can&rsquot see you anymore. Ooooh.
  • Is it really a sacrifice to make these Chocolate Tacos? They&rsquoll stop making your shade of foundation&ndashjust your shade.

Here’s Where to Eat Right Now – The 15 Best New Restaurants in Dublin

Dining is now a fundamental part of the cultural experience in Ireland and no more so than in Dublin where watching the ever changing streetscape and anticipating where the next restaurant is set to open is now almost a sport, with points awarded for who can share the big reveal on social media the fastest.

Some of these new restaurants are set to become essential modern classics, and all are energising the city’s food community, providing jobs and delivering remarkable dining experiences.

One at the time we’ve been devouring each new opening, and now we’re bringing you a digestible list of the fifteen best new restaurants in Dublin to use as your guidepost for your own culinary journey across the capital.

We’re also sharing the inside scoop on the most anticipated new restaurant openings… finding the answer to the question “where will I go for dinner tonight?” has never been easier.

Husband and wife Mark and Adriana Fitzpatrick opened Old Street in April this year, transforming one of the oldest cottages in Malahide village into a grand two-story restaurant, bar and wine cellar. The ambitious project has been overwhelmingly well received proving their strategy to bring in the best from the industry, from one of Ireland’s best regarded restaurant managers Denise McBrien, to head chef Fergus Caffrey and sous chef Chris Fullam, a bright young kitchen talent, is paying off in spades.

Old Street, Malahide, Co. Dublin
Restaurants in Dublin

With the arrival of Nightmarket, partners Conor Sexton, formerly of Koh restaurant, and Jutarat Suwankeeree, who was brought up in Thailand, have treated the well populated food scene of Ranelagh to a Thai restaurant that offers some of the most traditional, authentic regional Thai food you can find anywhere in Dublin. This corner of Dublin 6 truly comes to life during weekend brunch hours, and Nightmarket might just tempt you away from your usual order of Eggs Benedict with choices like Som Tam Moo Ping, tender skewers of marinaded pork served with juicy shredded papaya and crisp baby gem lettuce boats that invite you to scoop and savour with glee.

120 Ranelagh, Dublin 6
Restaurants in Dublin

Opening its doors on Ormond Quay last November, just a few doors down from the Morrisson Hotel, Bagots Hutton is in fact a relaunch of a wine bar which first made a name for itself in its former location on South William Street. Owners Giovanni Viscardi and Brian Deery have made the most of the new property creating a slickly designed, multi-faceted venue, consisting of a 120 seater cafe wine bar, restaurant, and boutique styled retail unit. Their love of music brings this all together and the pair curate some of the best live entertainment evenings in the city right now.

6 Ormond Quay Upper, Dublin 1
Restaurants in Dublin

Opening first within a converted shed in Blackrock Market, from their new home on Queen Street in Smithfield Fish Shop has become widely regarded one of the best seafood restaurants in the city, and took home the title of Winner of ‘Best Seafood Experience in Ireland’ at the 2017 Irish Restaurant Awards. If the restaurant’s tasting-menu-only offering doesn’t suit the occasion try their offshoot fish and chip shop come wine bar around the corner on Benburb Street, a more casual affair but no less of a sublime seafood sensation.

6 Queen Street, Arran Quay, Dublin 2
Restaurants in Dublin

The so-called ‘Golden Mile’ of restaurants on Monkstown’s main street is gleaming even brighter after lobster and steak bistro Lobstar opened in December last year. Don’t let the cool, playful vibes fool you, think low hanging lightbulbs and red claw cracker abound, Lobstar takes providing a great gastronomic experience seriously. Sensational seafood, sexy steaks and slick service will leave you starry-eyed.

101 Monkstown Road, Monkstown, Co. Dublin
Restaurants in Dublin

Combining their skills, business partners chef Karl Whelan and gig guru Will Dempsey opened Hang Dai on Camden Street late last year, creating a venue devoted to duck and disco that is unlike any Chinese restaurant you will have ever visited. Karl’s signature Beijing style duck is complemented by the likes of Scallop Ceviche and Szechuan Kung Po Chicken as well as killer tunes and cocktails. The recently launched lunchtime set up allows diners to order their lunch at the hatch, take a ticket, and then ‘grab n’ go, or press pause and chill in the very cool surroundings, designed in the guise of a Hong Kong subway.

20 Lower Camden Street, Dublin 2

The latest addition to the Press Up portfolio, the group behind chic eateries Angelina’s and Sophie’s, Roberta’s is subtle from the outside, with little more than a linear red neon sign on its black clad frontage to alert you to is presence off the cobbles of Temple Bar. Once you climb the stairs however you’ll soon realise there’s little low-key about it. This 220 seater is adorned with gold-rimmed mirrors and plush leather booths, and in the heart of the action, beneath the bespoke glass ceiling, is a spectacular free-standing bar. Pull up a seat there or enjoy casual Italian dishes, like rustic pizzas from their wood-fired oven, while enjoying views of the city.

1 Essex Street East, Temple Bar, Dublin 2
Restaurants in Dublin

Dublin finally caught the wave of one of the fastest rising food trends of recent years with the arrival of Klaw PoKē, which brings a taste of island life to Capel Street via its speciality, pokē, or ‘Hawaiian Sushi’. On a mission to make seafood accessible, owner Niall Sabongi has combined the delicious, healthy pokē bowl menu with favourites from his other restaurant Klaw, like lobster rolls, Crab Mac’N’Cheese and oysters served three ways: naked, dressed or torched. The two venues share not only menu items but a guarantee of the freshest seafood and a fun, relaxed atmosphere.

After a decade spent in Kerry working at The Milesian and Gregory’s Garden, chef Greg O’Mahoney returned to the Big Smoke to stoke the fires of the capital’s suburban restaurant scene by opening Ember in to Milltown late last year. Bringing with him his fine dining experience from his time working with Derry Clarke and Ross Lewis in L’Ecrivain and Chapter One, everything at this glamorous dining room and bar, from the red leather banquettes to the menu, is different to what you would expect to find in a quiet leafy suburb.

Milltown Shopping Centre, Milltown Road, Dublin 6
Restaurants in Dublin

Ross Lewis’s Chapter One is no longer the only gastronomic gem on Parnell Square. After recently returning to his native northside of Dublin, head chef Anthony Smith opened Mr Fox with Stephen McAllister, who’s still manning the stoves at sister restaurant The Pig’s Ear. In the depths of this cosy basement dining room you can expect to see modern international dishes reinterpreted with local ingredients. Expect a wave of nostalgia come dessert time, with the likes of Clementine ‘Super Split’ and ‘PB & J’ sure to bring both the tastes of your childhood to mind and a smile to your face.

38 Parnell Sq. West, Dublin 1
Restaurants in Dublin

If you are going to boldy make a statement by naming your restaurant after two signature ingredients then you’d want to make sure you serve them at their very best, and that’s exactly what chef Oliver Dunne has succeeded in doing at Beef and Lobster. The main attractions, dry aged Irish beef and local lobsters, can be ordered simply grilled over charcoal or in the form of house specialties like beef wellington or lobster rolls. With bottomless brunch at the weekend there’s little excuse not to head to Parliament Street, don a bib and dive right in.

40 Parliament Street, Dublin 2
Restaurants in Dublin

South Great George’s Street’s reputation as a thriving restaurant row was bolstered with the opening of NoLIta in March this year. Named after the New York neighbourhood, this decadently styled venue comprises a high-ceilinged front room, dedicated Irish Whiskey Bar and lush outdoor terrace among other striking spaces. The engine room of their modern Italian menu is the wood-fired pizza oven from which pizzas with beautifully blackened edges as well as fish and meat dishes are born, all complemented by authentic hand crafted pasta dishes, antipasti classics and a quirky cocktail menu.

64 South Great George’s St, Dublin 2
Restaurants in Dublin

Space is limited at Piglet wine and tapas bar on Cow’s Lane, just off Dame Street, but what it lacks in size it makes up in substance when it comes to the authentic tapas menu and formidable wine list compiled by owner and wine importer Enrico Fantasia. With tapas at just €3 a pop you’ll get to taste a multitude of authentic Mediterranean dishes, and the addition of a Coravin to Piglet’s arsenal makes sampling a number of wines from their lengthy by the bottle list an affordable option.

Cow’s Lane, Temple Bar, Dublin 2
Restaurants in Dublin

When Portmarnock Hotel & Golf Links invested in a €5 million refurbishment plan last year The 1780 Restaurant did not go overlooked. Thanks to an impressive extension and stylish redesign the seaside hotel now boasts a fitting venue for Chef Tom Walsh’s accomplished cooking and slick service from Derek Yu, former front of house at Michelin starred Chapter One. With the award of 2 AA Rosettes earlier this year the luxury resort cemented its status as a dining destination.

Portmarnock Hotel & Golf Links, Strand Rd, Portmarnock, Co. Dublin
Restaurants in Dublin

Positioned in the heart of Dublin’s Creative Quarter, Super Miss Sue first won Dubliner’s hearts as a stellar seafood restaurant and now the new look SMS Cafe is answering all our comfort food cravings in its new guise as a playful, relaxed take on the Irish Cafe with just a hint of American diner thrown in, celebrating dishes from your youth, like bacon and cabbage and steak and kidney pie. And with an all-day menu it doesn’t matter what time you surface, breakfast and booze are always an option.

Read TheTaste’s Review HERE.

Units 2–3, Drury Street Car Park, Drury St, Dublin 2
Restaurants in Dublin

Klaw Poke was far from the end seafood ambassador Niall Sabongi’s drive to make seafood as accessible and inviting an option for Dublin diners as possible. After trialling his new space around the corner from the Central Bank with pop up ‘Suck n’Shuck’, his next opening Klaw Cafe will be a family friendly eatery by day offering poke, açai bowls, salads, quiches and fresh juices, and as the sun sets will transition into a more grown up venue serving a set seafood bistro menu with a Portuguese vibe.

The Urban Monger

However Niall’s biggest undertaking yet will see him merge his wholesale fishmonger business, Sustainable Seafood Ireland, and Klaw seafood Shack to create a new take on the traditional retail fish monger. Due to open on George’s Street later this year, at The Urban Monger fishmongers will fillet the customers choice of fish in real time and offer mini seafood masterclass. The fish counters itself will act as the menu for the adjoining seafood cafe, where the guests will choose there own meal and discuss there “dish to be” with the mongers. To top it off, the upper level of the building will host cookery and skillery classes.

John Farrell’s New Stoneybatter Restaurant

Taking over a long vacant building in Stoney batter, restaurateur John Farrell’s latest venture will restore the character of the former fish shop as well as adding an old school Americana feel. The plan is to elevate comfort food and simple flavours to a new level with a menu based around “refined, rustic cooking,” using old school cooking methods, like fire, smoking and BBQ. Diners can expect dishes like blackened flank steak, served family style, along with fish dishes such as BBQ Monk tail, and more unusual cuts of meat like venison loin. The restaurant is expected to open this autumn.

The Legal Eagle

Due to open on Chancery Place, Dublin 7 at the beginning of August, restaurateur Elaine Murphy, of The Woollen Mills, The Washerwoman and The Winding Stair, The Legal Eagle harks back to a traditional old English pub, with a meaty menu that will embrace the ‘nose-to-tail’ world of dining. Lunch downstairs will feature Irish potato flatbreads with the likes of bacon, cabbage and parsley sauce and meat platters with traditional favourites like hay-smoked ham and corned mutton. For dinner you can expect roasted bone marrow, pork neck and roasted-buttered turnip tops. The twenty craft beers on tap and a wine list of over 200 wines will parch any thirst. There are also plans to open a ‘slightly formal’ dining room in October.

Brother Hubbard

Brother Hubbard North on Capel Street is about to experience a major expansion that will see it merging with Mary’s Abbey and the former restaurant by Gary Rhodes on the corner. The project will get underway this autumn, first with the restaurant moving to the newly acquired and bigger kitchens, which will translate into the potential for a more complex menu, as well as a part of the sitting area. Next, work will begin on creating an inviting outdoor terrace with plenty of greenery and interiors designed to match their gastronomic concept. The rest of the plans are largely under wraps but the upgrade is expected to give Brother Hubbard the capacity to sit up to 300 diners.

Erica grew up with a baker and confectioner for a father and a mother with an instinct and love for good food. It is little wonder then that, after completing a law degree, she went on to do a Masters in Food Business at UCC. With a consuming passion for all things food, nutrition and wellness, working with TheTaste is a perfect fit for Erica allowing her to learn and experience every aspect of the food world meeting its characters and influencers along the way.


  1. Fela

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  2. Alister

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  3. Raymil

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