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

Table Of Content

• Gallaghers Boxty House Restaurant in Dublin
• Discovering Irish Heritage Food All Over Again in the Heart of Temple Bar – Gallagher’s Boxty House Review
• Restaurant Review: Gallagher’s Boxty House, Dublin, Ireland
• Gallagher's Boxty House: Irish food with an Italian twist
• Menu
• Asylum seeker ‘shantytown’ in Dublin will be cleared of tents and refugees housed, Taoiseach tells Dáil

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).

Gallaghers Boxty House Restaurant in Dublin

We have a vast selection of whiskey from our local distillery, Teeling’s to Jameson in Co Dublin to Redbreast and Midleton from Co Cork. We are sure you will find an Irish spirit to satisfy your taste from our selection.

Discovering Irish Heritage Food All Over Again in the Heart of Temple Bar – Gallagher’s Boxty House Review

These expertly crafted beers hail from Gallagher’s Boxty House’s own brewery and their kitchens in Tallaght, Dublin, to deliver strong flavours that differentiate from your typical pint. Each of the beers were strong and heady, but also very tasty. The menu at Gallagher’s is on the small side, but as long as you eat potatoes, you should be able to find something. It seemed a bit smaller this time, likely due to Covid.

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

While working in Venezuela in the early 1980’s, Padraic Og observed the Syrians that he worked with practicing their native home-cooking, preparing pittas and koftas. It reminded him of home-cooked food that his mother used to prepare when he was a child, particularly Boxty. He vowed that when he returned to Ireland he would set up his own restaurant and share his favourite food with the people of Dublin and its visitors. True to his word, Gallaghers Boxty House was incorporated in 1988, and opened its doors at Number 20, Temple Bar in February 1989. Desserts are fine, a slab of bread and butter pudding with a super-sweet custard on the side and a toffee sauce. Two disks of meringue with a Hennessy brandy cream sauce do what they promise and elevate blood sugars to brave the night outside.

Gallagher's Boxty House: Irish food with an Italian twist

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.

Made up of cabbage, carrots, red onion, and golden sultanas sitting atop dressed salad leaves, it gave a sharp, acidic and distinctive addition to the dish. Overall, this main course was truly delicious and rather unique, and I would happily order it again. Irish beef is renowned, and this cut was reflective of our nation’s high quality meats.

Makes: About 10 Boxty Pancakes

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.

It was a comfortable distance from boxty’s origins, the word comes from arán bocht tí or poor house bread. One account of boxty tells of a time when households were too poor to own a grater. Instead they punched holes into a hollowed half tin can and using the razor sharp edges to grate the spuds into the mix for pan (thicker soda bread) or griddle (pancake) boxty. Therefore it’s very intriguing that this Dublin restaurant not only wants to invite the public to discover Irish cuisine, but also to embrace the Irish staple, the humble potato.

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It was as conspicuous as it was forbidding, visible from the couple’s house on nearby Hillside Avenue. “This lot was in pure view—every morning, every night,” Carlotta Stahl recalled. Locals called it Pecker Point, presumably because it was a prime makeout venue. For the Stahls, it became the blank screen on which they projected their dreams of a life together, a place to build a future, a family, and a house like no other.

I last ate there about 20 years ago and have happy memories of rib-sticking food. THERE IS A SPEAKER mounted in the doorway of Gallagher’s Boxty House in Dublin’s Temple Bar playing diddly-eye tunes out into the chilly evening air. The restaurant has a green-painted front and red and gold lettering in that hunched Celtic typeface where the letters look like they grew up in a turf smoke-filled cottage. It all combines to render Gallagher’s virtually invisible to the local gaze, a “tourists’ only” place as the Elephant and Castle next door packs them in. Gallagher’s Boxty House offers a large drink list, which is surprisingly devoid of Guinness! We tried a stout on our food tour, and I ordered a cocktail at dinner.

The service from a young waitress has been excellent and we round off with two coffees. Although the two of us were nearing defeat, we still opted to share dessert and ordered the Lemon Tartlet (€6.90). Beautifully presented, the tartlet was accompanied by Pistachio Dust, Vanilla Cream and a Blueberry Compote, and it was quite the sight. It had such a delicious filling that was silky smooth, creamy, sweet but not overkill and had a great zing of lemon – just what you want when ordering a citrus pudding. To start our dining experience, we were each offered the Beer Tray by Jack Smyth Stouts & Ales (€6.90) that includes a taster of the Stout, Gold Ale and Red Ale.

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.

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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.