The sandwich for broke peasants fit for rich kings.

Dublin is comin' round the mountain when she comes, but it doesn't seem to be fast enough. Especially when it's a country where I only found two food magazines and neither had a lot of information. Who's Dublin's hottest chef? Hell if I know. You can certainly find amazing Michelin rated lunches and dinners, but only if you're prepared to spend $100. And for me, that happens like once a year. So, one of the best deals I found was completely by mistake, but it's an obvious mistake. Street food.



While at the pub, on a rambunctious rugby playin' weekend night, I had too many pints of Guinness and before I knew it, food stopped being served. Bastards. At least the bathroom hadn't been closed early, and so I made my way downstairs to the ladies' room when I looked out the glass door window and spotted something...a pig. A suckling pig. On a spit. I don't remember opening the door, I only remember standing in a line behind rugby jerseys and business suits, shifting from foot to foot impatiently.



Roast, a restaurant on Merrion Road, provides the downstairs Crowe's Pub with their food. And it was Roast that had what I was standing in line for. The young chefs were working frantically, smothering the Irish Tomato Relish and applesauce onto a bun, shaving the tender slices of piglet, a few slices of cracklin' and then topping it off with a stuffing heavy with sage. A heapin' behemoth of post-Thanksgiving goodness on a Saturday night in April and all for €7.

How can I explain how good it was? Well, I shared it with my traveling companion and almost got into a fist fight when I thought I hadn't the same amount of bites he did.

Roast
10 Merrion Rd
Ballsbridge
Dublin 4