Staying afloat through a flood of pandemic pressure, chef Niall Davidson has found new premises at last
Connemara shrimps, mussel rosti, squid with black ink. Photo: Lucinda O’Sullivan
Today at 03:30
My first restaurant outing of 2024 was to the brand-new, hot-to-trot Allta in Dublin’s Docklands, which was always bound to attract critics, foodies and bloggers in their droves. There was lots of buzz about it pre-Christmas, and so, to secure a table, I found myself staring down at my iPhone waiting for the precise moment that bookings opened, managing to snag a seat online for its third day of business in mid-January.
When I say ‘new’, I’m really just referring to its location, for Niall Davidson’s delightful Allta food concept is not new at all. After what my mother would have described as having been “a floating feast” for three years, this talented chef has finally found terra firma.