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Top related persons:
Patrick Guilbaud — - 1 Campbell - 1 Ms - 1 Burke - 1 Cuan Greene - 1 “ - 1 Covid - 1
Top related locs:
Dublin — Noma
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Dublin - 1 Guinness - 1 Breac - 1 New York Times - 1 Travel Dispatch - 1

Search resuls for: "Tom Downey"


5 mentions found


☆ Adventures on Dublin’s Culinary Trail
  + stars: | 2023-11-15 | by ( Tom Downey | ) www.nytimes.com   time to read: +1 min
The Irish have helped perfect, perhaps even invent, the pub as we know it. Storied Dublin locales like Gravediggers and Mulligans keep that tradition alive. The Irish culinary legacy, on the other hand, is still being rediscovered and refined. Some talented foreign chefs have also made Dublin their home. These days, there’s a fine range of sophisticated, even surprising, Dublin food to complement all that Guinness, poitín (a traditional distilled spirit) and whiskey.
Persons: Patrick Guilbaud — Organizations: Dublin, Guinness Locations: Dublin, —
☆ In Ireland’s ‘Forgotten County,’ a Tiny Inn Does It Right
  + stars: | 2023-08-08 | by ( Tom Downey | ) www.nytimes.com   time to read: +1 min
During pandemic-induced downtime, Mr. Campbell and Ms. Burke added a fourth room to the hotel, which they believe is the biggest they can become while still staying true to their ideal of a hotel run completely hands-on, by them. They have also added multiday chef-driven experiences to replace the one-night pop-up dinners they previously hosted. Breac House visitors can now meet guest chefs not just for a few words after dinner, but over the course of three days, visiting nearby farms together, eating meals and sharing drinks. (The cost for two nights lodging and breakfast, as well as two dinners and excursions, is 2,950 euros for two.) Breac House’s success, so evident at this meal, presents a perhaps unsolvable dilemma: How to provide this level of engagement and intimacy to the many more guests who want it, without compromising the essence of what a place like Breac House has created.
Persons: Campbell, Ms, Burke, Cuan Greene, “, Covid Organizations: Breac, New York Times, Travel Dispatch Locations: Noma, Dublin
☆ In Tokyo, Skipping the Hot and New for Enduring Haunts
  + stars: | 2023-05-29 | by ( Tom Downey | ) www.nytimes.com   time to read: +2 min
Continuing my quest, I visited Fukube, another “Q Guide” favorite, located in a bustling neighborhood a couple blocks east of Tokyo Station. The main room, with just a handful of seats in front of a narrow bar counter, was full of suited salarymen. Before, I had savored the feeling each time I entered that Fukube was just as it had been since 1938. The usual images of Tokyo oscillate between two extremes: gilded metropolis of the future and repository of the aristocratic past. The “Q Guide” evokes a different, real, thoroughly proletarian and much more intriguing city, most faithfully depicted in works of art and literature that I love.
☆ A Traveler’s Guide to Rio’s Botecos—the Brazilian Version of Irish Pubs
  + stars: | 2023-01-21 | by ( Tom Downey | Photographs Kristin Bethge For The Wall Street Journal | ) www.wsj.com   time to read: +1 min
“I WANTED TO be a priest,” said João Paulo Campos, the owner of Velho Adonis, a bustling boteco, or Brazilian-style tavern, in Rio de Janeiro. “This bar became my church instead.” Indeed, after drinking countless draft beers as a regular, Mr. Campos, 41, bought Adonis three years ago and renovated the 60-plus-year-old establishment, making his devotion to these idiosyncratic watering holes complete. “A boteco isn’t just a place to drink,” he said of his calling. Often opened by immigrants and operated in informal grocery-style shops, in the wake of the Covid-19 pandemic, some botecos found themselves on shaky footing. In 2019, initial warnings about the closure of Bar Luiz—known for the best chopp, or draft beer, in Rio—prompted mourning from Cariocas of all stripes.
☆ The Fijian Town That Visitors Don’t Want to Leave
  + stars: | 2022-10-07 | by ( Tom Downey | Photographs Melonie Ryan For The Wall Street Journal | ) www.wsj.com   time to read: 1 min
Savusavu’s history is unique to Fiji. In the late 1800s, a group of Europeans settled here to run copra plantations. (Copra is a kind of dried coconut kernel used to produce coconut oil.) But when new cooking oils came onto the market in the second half of the 20th century, it imploded. Nevertheless, the legacy of the copra business still defines the town.
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