Dollard & Co brings slice of New York style to Dublin
New food and eatery will feature a late-night pizza hatch which will sell pizza slices into the small hours
Print18 August 2017
Strolling along Dublin’s quays this week, ShelfLife couldn’t help but notice the elegantly uplit building that is that is the capital’s stylish new food hall, Dollard & Co.
The food hall which has been likened to Eataly or Dean & DeLuca in New York launched yesterday on 17 August.
With 10,000 sq ft of floorspace, the light-filled premises has floor to ceiling windows that face both Wellington Quay and East Essex Street.
An open plan kitchen takes centre stage within the store, where a team of 30 chefs are stationed. Chef Ryan Bell who transferred from Angelina’s on Percy Place heads up the team who offer both an all-day deli style menu and more formal table service offering known as ‘The Grill’.
The Irish Times reports the food market aspect of the business includes a large butcher counter with a dry ageing room situated behind it. There is a smaller fish counter and freshly baked in-house bakery offer as well as a large selection of ready meals.
The outlet also has a strong fresh fruit and veg department, both Irish-grown and with daily deliveries from the Rungis wholesale market outside Paris.
Another notable feature is a late-night pizza hatch, which fronts out onto Wellington Quay – staying open until as late as the mooted time of 4.30 am with a choice of four or five pizzas sold by the slice.
Dollard & Co and the restaurant situated above it, Roberta’s, are owned by Press Up Entertainment Group, Paddy McKillen Jnr and Matt Ryan’s hospitality giant. Established a decade ago, it boasts an impressive portfolio that includes the Dean Hotel, Sophie’s at the Dean, Angelina’s, WowBurger, Peruke & Periwig and the Liquor Rooms.
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