Totally Dublin 1
PROUDLY SPONSORED BY BITESIZE WORDS Martina Murra
y BEEFING UP AT F.X. WISHBONE IS BACK Wing fans, rejoice. Cult chicken spot Wishbone recently reopened on Dorset Street where it’s been busy dishing up a signature menu of crispy wings, stacked buns, and loaded fries accompanied by a refreshing choice of cocktails. In addition to their Classic Buffalo Wings and Korean Honey BBQ Tenders, the menu also includes a variety of tried and tested crowd-pleasers including Bang Bang Broccoli, Crispy Shrimp and gloriously indulgent Mac and Cheese. Weekend diners can look forward to tackling their Whole Irish Chicken complete with three sides, while a tasty new choice of ‘Lunchtime Specials’ are also available from Thursday to Sunday featuring a variety of choices built around a base of Glin Valley Irish chicken. On the bevvie front, the selection includes spicy margaritas, frozen piña coladas and Pecking Order, a refreshing number made with Absolut Vanilla, Pineapple and Lime. Mon to Wed, 3pm–10pm, and Thurs to Sun, 12pm–10pm. Cracking! @wishbone ECO GIN AND GRIN One of the more interesting Father’s Day pressies we’ve seen this year pairs a bottle of award-winning organic gin with packaging that doubles as a planter once the contents of the bottle have disappeared. Boatyard Distillery’s Double Gin and Planter Gift Set is made using recyclable cardboard and paper and an insert made from waste sugarcane pulp designed for growing herbs or small plants at home. The eco-conscious packaging is designed to be reused long after the gin is gone, with the clever boxing making it a perfect gift for Father’s Day (or any day). The gin itself is built around juniper and eight botanicals, including Sweet Gale harvested from the McGirr family farm, giving it a clean, herbaceous profile that’s certified organic, and beautifully balanced. From bottle to windowsill, every detail has been carefully considered, making it a great choice for green-fingered Dads, and anyone keen to grow their own botanicals in style this summer. €46.50 at the Celtic Whiskey Shop and online at boatyarddistillery.com 30 Steak institution F.X. Buckley is doubling down on Irish beef with an enhanced focus on rare and heritage breeds across its restaurants. The sixth-generation family business is expanding its partnerships with farms around the country, adding breeds like Belted Galloway from Brittas Estate and richly marbled Wagyu from Wicklow’s Ridgeway Farm to its already beef-heavy résumé. For the uninitiated, Belted Galloway delivers deep, full-bodied flavour, while Wagyu brings the buttery tenderness and marbling usually associated with people whispering reverently over steak knives. Alongside these premium cuts, F.X. Buckley is also working with smaller Irish farms and investing in retired dairy cows as part of a more sustainable, farm-to-table approach that keeps provenance front and centre. Meat lovers can now enjoy an expanded beef offering across F.X. Buckley spots including Pembroke Street, Crow Street and The Bull & Castle, secure in the knowledge that every cut served across the group remains 100% Irish and fully traceable back to its source farm. thebuckleycollection.ie GOODBYE MAK. HELLO FUOCO! After 14 years of wok-fired brilliance, Mak at D6 is entering a new era in Ranelagh. Closing the restaurant last month, Chef-owner Jules Mak announced its move to a new location nearby, with a planned relaunch as a high end takeaway later this summer. “The experiences I’ve had with Mak have been completely formative for me and I’m so proud of its success, but now it’s time for a new chapter and a new leap that the team and I are extremely excited for”. Replacing Mak in its current location is Fuoco, a new Italian-Mediterranean dining experience built around fresh produce, exceptional wines, and knockout cocktails. The seasoned entrepreneur is currently assembling a heavyweight team of chefs, sommeliers, and long-time collaborators to bring the new concept to life ahead of an opening which looks set to light up the Dublin 6 neighbourhood later this year. Watch this space!