Not the Usual Restaurants and Bars

Contemporary takes on Irish classics, recommended by chef Damien Grey, owner of Liath. For Brunch Gertrude, 130 Pearse St.

“Dublin has a newfound brunch scene that has emerged only in the past couple of years. For my money, I especially love the Gertrude Stack: big, fluffy pancakes finished with Highbank Orchard apple syrup and these sausages from Whole Hoggs, which uses a free-range rarebreed pig. They also fire in a little sneaky hot sauce, too.”

For Dinner Chapter One, 19 Parnell Sq.

“Years ago, you would cook down the crubeens, the feet of the pig. Chapter One uses the pig’s tail instead of the feet and stuffs it with lobsters when they’re in season or razor clams. Then it’s glazed with this really thick treacle, and fresh apples and sorrel are put on it. It’s just such a divine dish.”

For Dessert Mr. Fox, 38 Parnell Sq. W.

“Anthony Smith plays on people’s memories of ’80s and ’90s sweets. They do ice creams like Brunch (a traditional U.K. ice-cream bar covered with biscuit crumbs), and a fantastic Walnut Whip (named after the popular-in-Ireland chocolate and whipped-vanilla candies). They really play on nostalgia; when you’re eating them, it’s like, ‘Yeah! I remember this!’ It’s the stuff everyone remembers from when they were kids, and it’s done so well.”

Some worthwhile Guinness alternatives, according to Beth Berry, mixologist at the Lucky Duck. For an Unaged Whiskey Bar 1661, 5 Green S.

“Bar 1661, a new poitín (an unaged spirit) bar on the north side of Dublin, is small and cozy. It’d be a crime not to go for their house spirit; they do a poitín flight with a selection of whiskeys.”

For a Gin–and–Pea Cordial Cocktail 9 Below, 9 St. Stephen’s Green

“People describe 9 Below as a speakeasy because it’s hard to find. Find the sign on the gate, go down the steps, and you’re suddenly in one of the most luxurious bars in the city, with unusual cocktails like the On the Green, a mix of gin, green chartreuse, a pea cordial, and egg white.”

For a Potent Drink Gold Bar, 20 Lower Camden St.

“It’s on the top floor of a Chinese restaurant called Hang Dai. Their tequila and mezcal range is incomparable, but if you’re feeling brave, try the Death-Proof Chinese Zombie—they limit it to two per guest per night.”