Canal-side Dublin around Bastible's corner on South Circular Road and Camden Street's late bars, with Lennox Street brunch rooms and Drury cocktails a short walk north.
Richmond on Richmond Street South in Dublin's Portobello, a Bib Gourmand neighbourhood brasserie running modern European on Irish produce since 2017.
Signature: Charcuterie, Daily fish, Set lunch
Order: The set lunch at EUR 25 for two courses; whatever fish is on the daily board for dinner.
Tip: Tuesday to Saturday only; Sunday brunch is the bookings-required day. Closed Mondays.
Delahunt on Camden Street in Dublin, Darren Free's modern Irish dining room with head chef Dermot Staunton inside a restored Joycean grocer, the canal-side anchor.
Signature: Squab pigeon, Atlantic hake, Apple tarte fine
Order: The squab pigeon course and a glass of natural Riesling from the wine list.
Tip: Friday and Saturday book three weeks ahead. The upstairs bar serves the full menu and is the walk-up option.
Bastible on the South Circular Road corner at Leonard's, the Barry FitzGerald-owned one-Michelin-star neighbourhood room with head chef Killian Walsh on a tight modern Irish set menu.
Order: The set menu only, designed around what FitzGerald has from Irish growers and the Atlantic that week.
Tip: The bar seats book up later; if the dining room is gone, ask if the four counter seats are open for the same kitchen.
Scéal Cafe on South Circular Road in Dublin 8, Shane Palmer and Charlotte Leonard-Kane's Dublin counter near Leonard's Corner, the bakery's return to the southside where it started.
Order: Brown butter kouign-amann and a sourdough loaf to take home.
Tip: Pastries sell out by midday on weekends. Counter sits eighteen plus a small outdoor terrace.
Worth the queue: Brown butter kouign-amann
The Bretzel on Lennox Street in Portobello, Dublin's only Jewish-tradition bagel and rye bakery since 1870, kosher-style classics and a working sourdough.
Order: A poppy-seed bagel toasted with cream cheese and smoked Irish salmon.
Tip: Six bagel varieties baked twice daily; the second bake at 14:00 is the quietest collection window.
Worth the queue: Bagel
The Cake Cafe at Pleasants Place in Dublin 8, Michelle Darmody's south-side bakery tucked into the Daintree Building, the city's go-to brunch tart and scone room.
Order: Buttermilk scone with raspberry jam and clotted cream; a slice of Victoria sponge.
Tip: Walk through Daintree shop to reach the courtyard cafe. Twenty seats only; book Saturday brunch a week ahead.
Worth the queue: Buttermilk scone