Dublin deli, New York style Marie- Claire Digby visits a new food haven on Wellington Quay
Dollard & Co Food Hall and Grill will have a deli- style menu and formal dining, writes Marie- Claire Digby
Afood court with a central kitchen surrounded by counters serving pizza from a wood- fired oven, fresh pasta you can watch being rolled and filled, beef cut to order from an on- site ageing chamber, and an international selection of cheese and charcuterie . . . Sounds a bit like Eataly or Dean & DeLuca in New York?
But no, it is Dollard & Co Food Hall and Grill, on Dublin’s Wellington Quay, the latest development to open within the former Dollard Printworks that is also home to Roberta’s restaurant, and a basement level steakhouse, opening later this year. The planned launch date for the food hall and grill is August 15th.
It’s a giant 10,000sq ft space, with natural light from dual- aspect floor- to- ceiling windows, facing Wellington Quay and East Essex Street. The decor could be described as industrial chic, with exposed brick, steel pillars and beams, and wood floors.
There are t wo dimensions t o t he open- plan kitchen which sits centre stage – a casual, all- day deli- style menu, and a more formal offering from The Grill. The Grill will be table service, although the majority of its 40 seats are positioned at the expansive counter. This wraps around the kitchen, in full view of the team of 30 chefs, headed by Ryan Bell, who has transferred from Angelina’s on Percy Place.
Hot grilled meat sandwiches, salads and sandwiches ( including whole food vegan rolled flatbreads), and a compact chicken, burger, steak menu will be the deli’s domain, with eat- in and takeawayoptions.
The food market aspect of the space is dominated by a sizeable butcher counter, with a dry ageing room behind, and a smaller fish counter. Bread and pastry will be baked in- house, and there is also a big space dedicated to ready meals.
“They’re made here, in the basement prep kitchen, and the point of difference is they’re going to be restaurant quality,” says store manager Killian Martin, who estimates that a main course will cost in the region of ¤ 15, with a side order an additional ¤ 5. Bestsellers from sister restaurants, Angelina’s, Sophie’s and Roberta’s, will be on the take- home menu, with chilled wine and craft beers t o complete t he restaurant- at- home experience.
The ambient foods offering is compact, with a mixture of Irish and imported larder staples, and a few luxurious treats. There will be a strong presence of fresh fruit and vegetables, both Irish- grown and with daily deliveries from the Rungis wholesale market outside Paris.
Perhaps the quirkiest feature on the floor is a late- night pizza hatch, opening on to the entrance foyer on Wellington Quay. This will remain open until the wee hours – 4.30am is mentioned – selling four or five pizzas by the slice to hungry revellers.
Retail manager Killian Martin at Dollard & Co on Wellington Quay.