Dublin

A city that welcomes many to the beautiful country of Ireland. A place of green grass and Guinness. Where the names Joyce, Beckett, Wilde and a certain Caravaggio all hold importance. An environment of pubs that makes all fell welcome and for a few moments, completely Irish. Weither it be a Stout, Ale or Baileys, Dublin will fill your glass with what you desire. From the food to the beer, to the historic churches and the wonderful people, Dublin has a wide variety of offerings.

The city is on the move towards becoming a destination location. Construction seems to be more common of a symbol than that of the clover. The sky is filled with more cranes than it is buildings and it doesn't seem like stopping. The city in its entirety is growing. In size, in population and in knowledge.

When I finally arrived, the only thing on my mind was lamb. More than the froth of a slowly poured pint, it was local young lamb that I felt a need for. And after traveling around I was happy to find it.



Braised with ale and slathered with sticky onions with sides of veggies.
The meat was tender and, with little effort, easily fell away from the bone. Moist though-out and having a slight flavor of the country side, this was a wonderful welcome to the city or Dublin. At least the lamb was. The potatoes were cough-generatingly dry, the carrots were chilly in the middle, the broccoli was steamed far past its time and the chips could have used salt. But this was pub food, something that shouldn't be overanalyzed. It should be filling and nourishing while being uncomplicated and good, which it was.

Simple food such as this is what Dublin has fed its locals for years, but just as new structures are created, a new way of thinking towards eating is also being constructed. And I would soon get a taste of what the new Dublin was consisting of...