Before the Celtic Tiger, few would have visited Dublin for its restaurant scene. Back then, "fine dining" meant French, desert meant trifle, and reductions were the preserve of Christmas sales. Then came a new era of travel and wealth, and good food followed. Chefs like Dylan McGrath (Mint), Ross Lewis (Chapter One), and Derry Clarke (L'Ecrivain) helped double the number of Michelin stars in Dublin, and this island nation finally learned to love its seafood. Of course, there have been casualties since the recession struck, like McGrath's Mint, but nimbler competitors are proving resilient. The value they share is value itself—be it a dynamic middle market led by L'Gueuleton and Saba or cheap eats like Jo'Burger.