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

The Irish Times Magazine - - NEWS -

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.

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