Unlikely Umami: Esquire praises flavor profiles at VASO Dublin

Popcorn and Halibut Ceviche? In a wine glass?

You may be thinking…

But, Esquire thinks Executive Chef David Belknap of VASO at AC Hotel Columbus Dublin and the mastermind behind the dish can change your mind.

Writer  says Belknap’s experimental pairings are a challenges he likes to take on.

“It’s how he developed some of his most off the wall creations, including this one: a popcorn and ceviche dish that is somehow perfectly spicy, sweet, savory, and a little sour.”

Belknap first developed his Mexico-inspired popcorn/fish combo at his New York Restaurant, L&W Oyster Co., years ago before closing shop and heading to Dublin.


He’s pursued the daring style of food preparation ever since.

“I try to get four or five flavor profiles in every dish,” Belknap told Esquire.

Those profiles are sweet, salty, sour, spicy, bitter, and Umami (earthy flavor).

Though his dishes are backed by years and years of professional experience, Esquire assures Belknap’s popcorn-topped Halibut Ceviche is easy enough to make at home.

Visit Esquire for the full recipe. 


Facebook = Freebies

We promise to fill your FB feed with lots of free goodies - from free food to concert tickets. Plus you'll stay up-to-date on the most important stuff happenning in the 614. Just click "Like" below!

Follow the bird

Get the daily email!

614NOW Daily: Treat Yo' Inbox!


Missing out sucks. That's why our daily email is so important. You'll be up-to-date on the latest happenings and things to do in Cbus + be the first to snag our daily giveaways