What strange times we live in. Locked up in our homes, constrained to a 2km radius by law and working/studying whilst lounging in our beds. Happily, there remains one constant; food! Granted, we can’t physically visit our favourite places. But, many of Dublin’s finest restaurants now offer delivery or pick-up services to keep their businesses afloat and provide customers with tasty meals which, nowadays, might just be the highlight of our days. I’ve compiled a list of some of the best choices as of now.
Liath To Go
Located in Blackrock, Liath is a Michelin-star restaurant offering high-end Irish cuisine, who have set up a special to-go operation in light of COVID-19, which comprises of a starter, main course and a dessert for only €33pp. The menu changes weekly; their latest offering is a starter of smoked eel with baby gem and aged parmesan, a main of beef ragu ravioli, pancetta and black truffle, and finishes with a dessert of rose panacotta with rhubarb and amaretto crumble. If you are within the radius, don’t miss this opportunity to nab a Michelin quality meal at a bargain price.
Bread 41 is a popular bakery on Pearse Street, which normally offers freshly baked pastries, breads, pizzas and sandwiches. Amidst the current situation, Bread 41 is offering take-away and delivery services to certain areas. Conveniently located in the city centre, it might just be a great shout for anyone looking for some of the best bread, pastries, sausage rolls and other delightful dough-based treats in Dublin.
Base pizza, as you probably know, is a pizzeria chain serving thin-crust wood-fired pizzas. With a few locations dotted around the city, this place is likely to be able to deliver to your door. For reasonable prices and great tasting pizza, look no further.
Camile Thai is a healthy, fresh option, which many of us could do with right now. Again, this company is handily placed around Dublin, and is likely to be able to deliver to your house. Unfortunately, don’t expect any drones just yet, as COVID-19 put a halt to that idea for now.
Alex Lohier – Deputy Editor