Restaurant Review: Gallagher's Boxty House, Dublin, Ireland

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• The Perfect Seaside Retreat At Portmarnock Hotel & Golf Links
• Dublin Port conservation project lifts lid on hidden heritage of city docks
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• Competition: Win A Food Tour For 2 People With Galway Food Tours Plus A Two Night Stay In Hyde Hotel Galway
• Kerb Foxrock – A Casual Eating Experience Centred Around Sharing Great Food & Drink With Friends & Family

The Irish Toonsbridge mozzarella was very creamy but it worked well with the accompanying basil dressing and salad leaves. And the nuts added a good crunch and contrasting texture to the dish, that overall was light and a refreshing start to my meal at Gallagher’s Boxty House. Similar to gnocchi, these were rather addictive and I shamelessly devoured the whole portion.

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While both good, the cocktails are particularly pricey for Dublin. Wooden tables, chairs with wicker and snug sofas, the rooms are decorated with accents of Irish culture. On one wall there is also a unique collage hanging on the wall – made up of a Bodhrán, kitchen utensils, a road sign and St. Bridget’s cross, all painted in white. Potted plants, quirky figurines, flowers in vases, and old style lampshades dotted the room, that was notably filling up with American tourists but also visitors from around the world. I am a mom of 2 who travels a lot for work (I work in the event/conference/tradeshow industry).

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Eat at Gallagher’s for a taste of traditional, and delicious, Irish food. Opposite me, my guest ordered the Chestnut Mushrooms with Boxty Dumplings (€18), a beautiful array of vegetables, topped with freshly grated Corleggy Drumlin cheese. As a vegetarian dish, this was remarkably strong in both colour and flavour, and was also a very filling dish. There was an intense flavour from the added kale, that really added to the sautéed chestnut mushrooms, sweet potatoes, and the boxty dumplings. The contrasting textures of the two potatoes was very good too, and definitely helped to ensure this was substantial main course. We were offered a drink to finish the meal and which I opted for a Baileys (€5.50), served on the rocks.

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In any case, I love corned beef so I usually order it whenever I see it on a menu, at home or abroad. The dumplings are similar to Italian gnocchi and were served with corned beef cubes in a mustard sauce. The most popular version of the dish is made with grated raw potato, cooked mashed potato, and flour, made into a batter with fresh milk and slow-cooked in a pan until golden brown. Back then it seemed a clever idea to turn boxty, a thick floppy pancake made with grated potato, into a latter-day tortilla. The pancakes were filled with a choice of cream-laden mixtures and served to hungry hoards.

Popular restaurant The Boxty House in Temple Bar closes indefinitely after 32 years as Dublin city... - The Irish Sun

Popular restaurant The Boxty House in Temple Bar closes indefinitely after 32 years as Dublin city....

Posted: Mon, 20 Jul 2020 07:00:00 GMT [source]

Cuisine: Irish

Great in flavour by itself, the meat fell apart with ease and really brought the whole dish together. I had not yet tried boxty with beef before, and wouldn’t have thought of putting a pancake with fillet beef but this really worked. My guest decided on a vegetarian option to start, and ordered the Irish Mozzarella Salad (€7.50). On arrival, I was very impressed with the colour presented on the plate, with vibrant mixed fresh tomatoes topped with toasted pine nuts.

The duo of boxty loaf had a brilliant consistency and texture, with a crisp crust but a soft centre in the middle. The goat cheese was very smooth and full of flavour, which was well complimented by the herbs and the fresh tomatoes. Though as a starter, two slices are a tad much when you’re trying to keep room in the belly for the next course. Grated raw potato, cooked mash and flour, kneaded into dumplings, simmered for 12 minutes, chilled and sauteed in a little butter. Encased in a very well-baked tart, which kept its structure without any spillage, the two textures truly went hand in hand.

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Discussing all of the food we’d just eaten over the digestif, we were in agreement that we had been spoiled with traditional and delicious Irish cuisine. I was delighted to have tasted a variety of potatoes, including the traditional boxty pancake. The service was excellent, the staff are very friendly and informative, and the ambience of this restaurant is very relaxing. I was very much looking forward to my next dish as it consisted of both boxty and my favourite kind of meat.

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One pro of the menu (and this is common in Ireland generally), allergins are clearly listed on the menu. Though there were generous shavings of the Irish goat cheese, I found the flavour quite subtle, and enjoyed how it melted with the heat of the vegetables. I do think this a great option for those who don’t include meat in their diet, but also if you’re in the mood for something lighter.

While sipping on these beers, we had a look over the menu that has a lot of inviting dishes for both the starters and the mains. A spiced beef starter is fine, five slices of pink meat with some horseradish sauce do justice to this Dublin dish. The brown bread they come with is less than fresh and certainly doesn’t taste home-made. The traditional Irish element of the dish goes off script on the side portion of roasted cherry tomatoes, basil and gherkins. A poached pear and Cashel Blue cheese salad is good but has an odd flavour addition of a dollop of pesto.

One of Dublin’s best restaurants for authentic Irish cuisine, Gallagher’s Boxty House, shares their famous Irish Boxty recipe. Beginning in 1988, Pádraic Óg Gallagher perfected the Leitrim Pan Boxty, A light Boxty Pancake served with a variety of fillings. Carlotta and a family friend (left) with Mark in 1967.

Blueberries and lemon are easily complimentary of one another, evident by the generous compote on the plate. About two months after their dash to Las Vegas, the Stahls decided to drive up to this mystery spot and have a look around. They found themselves gawping at the entirety of Los Angeles spread out below in a grid that went on for an eternity or two. While they stood there, the owner of the lot rolled up. For generations of pilgrims, gawkers, architecture students, and midcentury-modern aficionados, it would be known simply as the Stahl House.

Its website proudly tells you how it opened a larger kitchen in an industrial estate to cope with the demand. And it has pitched itself squarely at the tourist trade. Inside it’s decked out like an Irish kitchen of the pewter mugs and pairs of china dogs variety. There is a lot of pine, much of it old, and the usual smattering of things we don’t use anymore, except to decorate pubs; stone hot water bottles, whiskey jars, sewing machines and the like. Gallagher’s Boxty House (or GBH as its name is hammered into the copper fireplace hood) predates Temple Bar’s rebirth as the heaving heart of Dublin’s drinking quarter. The restaurant opened in 1988, in the days when CIÉ owned swathes of Dublin’s “left bank” and its pubs were small places with a mix of aul fellas and artists smelling of turps.

If the heat of the chilli is too much, the fries’ aïoli also compliments these dumplings and helps bring the spice back down. You’ll easily find this restaurant in the famous tourist area of Temple Bar, parallel to the River Liffey and a short walk from the main square of the busy district. If you’re a local to the capital city, don’t let the area discourage you from trying these boxty specialities, as once you enter it’s really somewhere to remember. Grate the raw potatoes into a muslin cloth and squeeze as much liquid as possible into a bowl. In March 1954, Clarence “Buck” Stahl and Carlotta May Gates drove from Los Angeles to Las Vegas and got married in a chapel.

In the middle of my starter slate was a bucket of delightfully crispy Boxty Fries, served with a rocket and garlic dip on the side. We all know and love chips, but once you’ve had a taste of these boxty fries you’ll think twice about the traditional French fries. Plentiful and crisp, they were very well-flavoured with olive oil and salt – so there’s no need to add any extra, and that is always a plus. The accompanying aïoli was truly perfect, with rocket to compliment that strong garlic punch. Gallagher’s Boxty House is an established Dublin restaurant located right in the middle of touristy Temple Bar. Despite this, Gallagher’s Boxty House is no tourist trap.