Travel

What started off as a solo health-centric café concept has grown into a half a dozen locations across the capital. Dublin-born chef Jack Kirwin and his brother Theo noticed an appetite for the seasonal, vegetable-heavy, build-your-own-bowl food taking off stateside, and Sprout was born. The aesthetics of each location are broadly similar—subway-tile walls, cheery green menus, communal wood tables, plenty of greenery, and fridges stacked high with fresh cold-pressed juice (Kirwin essentially introduced Dublin to the concept). The food never disappoints, and for those craving a break from heavier Irish fare, Sprout is a welcome dose of SoCal-style cuisine—the falafel salad and kale Caesar drawing daily lines out the door. For a proper sit-down lunch, head to the Rogerson’s Quay location, an old converted boathouse with stellar views, now topped with its own greenhouse, meaning that the lettuce in your salad was grown within minutes, not miles, of your plate.

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