Not so long ago, Ireland was a bit of a culinary backwater, renowned chiefly for its blood sausage, crubeens (pigs’ feet), mutton stews and beef-and-Guinness pies. But Dublin now boasts a dynamic dining scene with chefs sourcing their produce from local farms or their own kitchen gardens. Below are the restaurants that we tried — both hits and misses — on our recent trip. As with hotels, we review restaurants anonymously and pay the full rate for all our meals.