Anthony Bourdain has 36 hours to sample as much of Dublin’s cuisine -- and have as many pints -- as he possibly can.
"Dublin's greatest hangover cure is a perfect combination of local oysters and a pint of the black stuff." – Anthony Bourdain
Tony and Dublin restaurateur Joe Macken have lunch at Bear. Joe now owns 5 restaurants in Ireland’s capital city, all of which use products strictly from Irish companies.
Dublin's beautiful local seafood.
Tony enjoys a sausage roll from Lolly and Cooks.
The crew films Hudson Taylor, an Irish band made up of brothers Harry and Alfie.
A pan-fried fillet of hake at The Chop House – a famed Irish “gastropub” where Tony had one of his favorite meals in Dublin.
"The best/worst place to end up after a pub crawl in Dublin is a chipper (aka a fish and chip shop)." – Anthony Bourdain
Tony has a porterhouse at The Chop House.
"A nice, 'light' breakfast to get you started in Dublin at Slattery's Pub." – Anthony Bourdain
“Million-Dollar Fries” at Joe Macken’s restaurant, Bear.
Tony and his old friend Paddy go for a walk in Dublin.
"I'm taught the art of the perfect pour from a master at Gravedigger's pub." – Anthony Bourdain
Pigs’ feet at Gravediggers -- a pub with a reputation for pouring a perfect pint.
"One of the best meals I had in Dublin was at this place: The Chop House." – Anthony Bourdain