PROUDLY SPONSORED BY ECCELENTE! CIRILLO’S RANKED
AMONGST TOP 20 PIZZERIAS IN EUROPE There was great news for Dubliner James Cirillo last month as he learned that his restaurant had secured No. 16 in the ranking of Best European Pizzerias by the prestigious 50 Top Pizza online guide to the best European Pizzerias (excluding Italy). In their citation the Judges noted that the atmosphere at the Baggot Street stalwart “is more like that of a Pub than a Pizzeria, but there is no doubt about the product. The pizza is remarkably like the traditional Neapolitan pizza, well risen and, more importantly, well baked.” The judges also lauded the authenticity of ingredients and the quality of the excellent Friarielli, noting the “obsessive research into Italian products, from the tomatoes to the extra virgin olive oil.” Complimenting the attentive staff service, the judging panel ultimately concluded, “The Italian spirit is all in the food. Obviously, a good selection of beers. The best in Dublin.” Bravo! Cirillos.ie Insta: @CirillosDublin For those of you curious as to who took to the podium. The Top 3 were: 1. 50 Kaló, London; 2. Via Toldeo Enopizzeria, Vienna; 3. Bijou, Paris. RAY’S PANDA-EMIC COOKIES VEGAN SANDWICH CO Following months of anticipation, Sam Pearson’s Vegan Sandwich Co opened for business on Queen Street recently, with early birds queuing around the block to sample their exciting new breakfast menu. We’re seeing a lot of love for their breakfast burrito, a toasted wrap crammed with b*con strips, hash brown, tofu scramble, spinach and cheeze, taco sauce and tomato salsa. Lunch includes an eye watering selection of plant-based goodies such as burgers, kebabs, toasties, treats and drinks, while all white coffees are made using Irish roasted beans and Flahavan’s oat milk. Breakfast from 8.30am, lunch/dinner from 11.30am, Wed - Sun. Insta @vegansandwichco Confectioner Ray O’Neill has certainly been busy over the past few months. This summer saw him organise a bijou, socially distanced birthday bash for his favourite neighbour Maureen, as ‘The Boss of The Batter’ marked a milestone forty years in business in July. Other projects included getting a Parklet outdoor seating area up and running outside Slice Café on Manor Street, and creating a selection of pun-tastic, limited edition ‘Panda-emic cookies for the times we live in’. A box of four costs €10. Available Northside at Slice and Southside at big sister the Cake Café. @cakecafedublin @sliced7 WE’RE LOVING... SPANISH WINE WEEK 2020 CHECK OUT... Thanks Plants! Plant based sausages made in Dublin for vegans, vegetarians and fans of great tasting food. Currently available in Apple and Sage, Sundried Tomato and Herb and Frankfurter style, you’ll find them at stockists including Supervalu, Fresh, The Hopsack and Lotts and Co. Check out their website for some comforting vegan recipe ideas, perfect for this time of year. thanksplants.co Pssst – Got some food ’n’ drink nuggets you’d like to share with Totally Dublin readers? Feed them to us for consideration… Email: MM@hkm.ie The Market Bar, Salamanca and Ely – just some of the Dublin restaurants showcasing the rich diversity of Spanish winemaking regions, grapes, flavours and styles as part of this year’s Spanish Wine Week. Subject to Covid-19 restrictions, award winning Sommelier Cathryn Steunenberg will be on hand to discuss five regional wines as Mister S hosts a Spanish wine dinner on Tuesday Oct 13th. Meanwhile, oenophiles can enjoy a series of informative virtual Spanish wine tastings in the company of vino luminaries Sevgi Tüzel-Conghaile (A Wine Idea and Wines Direct), David Whelehan, John Wilson and the team at WineOnline.ie. October 12 to 18th. Salud! foodswinesfromspain.com/spanishwineweek The latest creations from Ken and Gwen of Assassination Custard… Five different flavoured Shrub Cordials, made with apple cider vinegar. The selection includes Rhubarb and Apple, Chocolate Mint and Rose Geranium paired with a choice of blackberry, apple or mint. Enjoy them diluted with fizzy water, or channel your inner Gatsby and use them to create some zingy new cocktails. On sale at Gaillot & Gray while stocks last.