What to eat in Dublin
Dublin eats in the pub and by the sea: Irish stew, boxty, soda bread, oysters with stout, coddle, chowder, a breakfast roll and whiskey.

[ ] Eat Irish stew
    Lamb stewed with potato, onion and carrot in its own broth, with no flour and no tomato. Austere to the point of plainness, and it lives on the quality of the meat.
[ ] Try Dublin coddle
    Sausages and bacon simmered with potato and onion in stock, with nothing browned first. A working-class Dublin dish, pale to look at and unexpectedly good.
[ ] Try soda bread
    Bread raised with bicarbonate and buttermilk rather than yeast, with a cross cut into the top. It bakes in an hour, which is why it was made daily.
[ ] Eat a full Irish
    Eggs, bacon, sausages, black and white pudding, tomato, mushrooms, beans and potato bread. Served all day rather than only in the morning.
[ ] Try boxty
    A potato pancake made from a mix of raw grated and cooked potato, fried on a griddle. It comes as a filled pancake or as a side with meat.
[ ] Try seafood chowder
    A thick creamy soup with smoked fish, mussels, potato and leek, served with soda bread. A coastal classic on the menu of any pub near the water.
[ ] Eat oysters with stout
    Atlantic oysters from the west coast on ice with lemon and buttered soda bread. The classic local pairing is an oyster and a mouthful of stout.
[ ] Try smoked salmon
    Cold-smoked salmon over oak, sliced thin and served on soda bread with capers and lemon. One of Ireland's leading food exports.
[ ] Grab a breakfast roll
    A baguette stuffed with the components of a full breakfast: sausage, bacon, pudding, egg and sauce. Petrol station and corner shop food, and something of a cult item here.
[ ] Try Irish cheese and butter
    Farmhouse cheeses from the west and south — Coolea, Cashel Blue, Gubbeen — and deep yellow grass-fed butter. The dairy here is world class and tastes noticeably different.
[ ] Try bacon and cabbage
    Boiled pork loin with cabbage cooked in the same liquid and potatoes with parsley sauce. A domestic Sunday dish rather than a festive one.
[ ] Try barmbrack
    A yeast bread studded with raisins soaked in tea, eaten in slices with butter. At Halloween small objects are baked into it for fortune-telling.
[ ] Try apple tart with cream
    A homely shortcrust apple tart served warm with thick cream or custard. Plain, and on the menu of any pub with a kitchen.
[ ] Drink Irish tea
    Very strong black tea with milk, of which the Irish drink more per head than almost anyone. It brews long, and the colour should be dark, almost red.
[ ] Drink a pint of stout
    A dark beer built on roasted barley with a dense creamy head, poured in two stages. Coffee-bitter rather than sweet, and lighter than its colour suggests.
[ ] Try Irish whiskey
    Triple-distilled whiskey: softer than Scotch and, in most expressions, without peat smoke. Drunk neat or with a drop of water rather than as a shot.

Checklist from Unload: https://unloads.me/c/food-dublin