#wine-list

#wine-list

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.

During the day, the space glows with a riot of pop art and sunlight shining on a mishmash of couches and midcentury chairs. Visits kick off with amuse-bouches, yet the wine list, plotted on a New York magazine-style matrix of flavors, skews casual. The food menu, dreamed up by owner Disco and chef Dana Amromin, mostly consists of desserts, like earthy tahini cheesecake or masala chai ice cream sundaes, but the bar only serves customers at least 21 years old.

Our critic enjoys the warm hospitality and some good food, but the wine list needs a revamp Dún Laoghaire is a town of two halves. The folk who flock here at weekends to walk the piers, eat from market stalls and drink coffee on the terrace of Happy Out, located in the old baths, are envious of those who live here.

The refreshed menu at Angelina's by Dan Hannigan is noted for its concise offerings, which have enhanced the dining experience significantly from previous iterations under Press Up Group.