They say good things come in threes, and in the last two months Temple Bar has seen the arrival of three stylish new eateries, skyrocketing the busy riverside neighbourhood’s status as culinary destination.
First came the glamorous rooftop bar and restaurant Roberta’s, then the equally swish food hall cum grill Dollard & Co, and now the much anticipated Tomahawk Steakhouse has opened its doors.
Residing on the bottom floor of The Dollard Printworks Building, home to both Roberta’s and Dollard & Co, the new steakhouse is the final phase of the prolific Press Up Entertainment group’s new city centre food emporium.
Billed as “a steakhouse like no other in the city”, the brand-new eatery is another fantastic addition to the Dublin food scene.
Offering traditional classics with bold and innovative twists, steaks at Tomahawk are always served fresh to order and exactly how you want it – two things steak lovers insist upon.
The finest Irish beef is another thing diners are guaranteed at this intimate and unique dining room set beneath the cobbled streets of Temple Bar, illuminated by light from street level.
Speaking on how their signature Tomahawk beef is sourced and prepared, Dollard & Co Food Market butcher JP Byrne, said “Hereford, Charolais, Black Angus are all top level Irish beef individually and occasionally cross-bred.”
“I hang the cuts in the Dollard & Co Dry Aging Chamber for a maximum of 28 days as we feel that is the perfect amount of ageing and exactly to the chef’s specification so that each offering on the menu is the best possible version of that steak.”
Barra Hurley Tomahawk Head Chef has a clear vision for the new restaurant: “We want people to enjoy their beef like they would wines, whiskeys or cheeses, experiencing the different flavour notes due to the aging, smoking and cooking processes on the charcoal burning grill, we hope that they visit Tomahawk time and again to expand their palate and have a brilliant culinary experience.”
Serving much more than beef, you can choose to settle around the custom made, matte timber tables, and order from a menu that also includes Whole Baked Dover Sole, Mini Irish Lobster & Crab Cocktail Rolls, Kilmore Scallops or Double Barnsley Lamb.
Whether you’re ordering surf or turf guests can also opt to dine at the timber dining bar set around an open kitchen, and absorb the theatre of a professional kitchen as the chefs work right there in front of you.
The varied menu has a accomplished wine menu to match, including bold Argentinian reds and brazen French whites, chosen to pair with the created by Tomahawk’s beefs and other dishes.
Experienced mixologists will also be on hand to whip you up some classic or tailor-made cocktails.
To add a sweet finish to this satisfyingly savoury selection, round off your meal with desserts like Valrhona Caramelita Chocolate Ganache, Coconut Orange Dacquoise or Dulce de Leche Pancakes.
Tomahawk opens its doors on Thursday 20th September on 1 East Essex St, Dublin 2 and will be open from 5pm each evening.