barryqwalsh
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- Sep 30, 2014
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The Chop House's owner Kevin Arundel said: “It’s about using the really good ingredients we have in Ireland and cooking them properly, with respect.”
“It’s high end food without the fuss.”
“Our speciality is high-end, dry aged beef. Chop Houses were 16th century eating houses where men went to eat good meat and drink red wine.”
“We have our own abattoir out in Meath. We have a ‘picker’ who picks [the meat] for us and puts away the beef, and ages it. We run a bi-monthly beef club, where we have five courses of meat with things like beef tea, oxtail, bone marrow on toast and it goes down a treat.”
"Last night we had turbot off the bone which as everyone knows is a very expensive fish, we also serve lobster. We bring all the skill sets we’ve learned at the high end, we might just put two less garnishes on the plate and that cuts out the labour costs.”
Two Dublin gastropubs – located less than 100 metres apart - named in 2016 Michelin Guide - Independent.ie
