dublin brunch – Hillary Weller

Dublin Dining: Breakfast caesar salad and Bloody Mary, Super Miss Sue

Dublin Dining chronicles my food & drink experiences during six months living in Dublin, Ireland.

Breakfast Caesar, Super Miss Sue — Breakfast Caesar with charred Cos, crispy ham, eggs, pickled onion, and salad cream

I wasn’t sure if upscale brunch would be as popular in Ireland as it is in the States, but Super Miss Sue made it clear that Dublin takes the leisurely weekend meal just as seriously. And if I know anything about brunch, it’s that most of the best ones start with a great Bloody Mary. This one was exceptional: lots of peppery spice and savory worcestershire kick, plus brine from the pickle and char from the shrimp. It felt classic and fresh all at once.

Bloody Mary, Super Miss Sue — Classic Bloody Mary with a prawn and pickle

My entree veered even further away from tradition. It was a breakfast version of a Caesar salad, so poached eggs landed atop croutons, dressing, and charred romaine leaves. Crispy ham and pickled onions rounded out all the different textures, and also added more color to an already beautiful plate. I wouldn’t normally choose a salad in the morning, but this one definitely satisfied. And closing out the meal with coffee and gelato is never a bad idea, especially when one of the trio of flavors tasted just like Ferrero Rocher.

Coffee, vanilla, and ferrero-rocher gelato with coffee, Super Miss Sue — Coffee, vanilla, and ferrero-rocher gelato with coffee

The details: Super Miss Sue, 2–3 Drury St., Dublin 2, Ireland.

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Dublin Dining: Spiced beef blaa, pear-almond tart & Earl Grey iced tea, Hatch & Sons

Dublin Dining chronicles my food & drink experiences during six months living in Dublin, Ireland.

Spiced beef blaa, Hatch and Sons — Blaa with Michael Birmingham’s spiced beef, coolea, onion relish, and mayo

Nestled underneath the Little Museum of Dublin is Hatch & Sons Irish Kitchen, a cafe that serves “stews, cakes and salads – the kind of food we all like to eat,” as its sign outside proclaims. The inside was cozy and minimalist, and the menu was equally well-curated. I was intrigued by the “Blaas” section, and learned that a blaa is a soft Irish bun with a healthy dusting of flour on top. My petite blaa was piled with shredded beef, melted coolea (a cheese similar to gouda), greens, and a sweet caramelized onion relish. The toppings worked well together, but the soft-yet-sturdy texture of the blaa is really what turned my savory brunch sandwich into something extra special.

A glass of Earl Grey iced tea was a sweet, refreshing complement – and was so memorable that I’m now inspired to try making my own at home. Hatch & Sons was also the kind of place where you couldn’t help but linger and enjoy some cake (which in Ireland can refer to any variety of pastry or baked treat). My pear-almond tart was true to the classical French version, and the chilled cream on the side added another touch of elegance.

Pear-almond tart, Hatch and Sons — Pear-almond tart with cream

Earl Grey iced tea, Hatch and Sons — Earl Grey iced tea

The details: Hatch & Sons, Little Museum of Dublin, 15 St. Stephen’s Green, Dublin 2, Ireland.

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