There has been huge anticipation leading up to the opening of Glovers Alley restaurant on Stephen's Green. Today the restaurant officially welcomes diners
Dublin born chef Andy McFadden has assembled the "dream team" to open his first restaurant, located in Kevin Thornton's much-loved restaurant space in The Fitzwilliam Hotel, Dublin 2. A total re-vamp of the room has resulted in possibly the most polished and luxe restaurant in country- the gorgeous 1930s interior was designed by award-winning London based Project Orange.
Andy has spent the last seven years both as Head Chef in L’Autre Pied and most recently at sister restaurant Pied á Terre, London. He retained a Michelin Star during his time in both restaurants, so Glovers Alley is already hotly tipped for Michelin success. He has brought the best of the best together to join him in his efforts, with Philip Roe as head chef, Aoife Noonan as executive pastry chef, Ed Jolliffe as general manager, Laura Becker as assistant manager, James Brooke as head sommelier and Scott White as assistant sommelier. Meet the team here
Commenting on the French-influenced menu, Andy says: “Using Ireland’s most dedicated farmers and food producers, we want to create unique and exciting dishes. Each dish is designed to use techniques that bring out the best of each ingredient. We will be following my core philosophy of making everything in-house.”
The wine list at Glovers Alley has an emphasis on small artisanal, organic and biodynamic producers as well as mature fine wines from around the world. Guests can choose a bottle from the extensive cellar, or treat themselves to a glass of wine paired to each of the selected dishes from the 'Classic', 'Reserve' or 'Grand Cru' selections.
Glovers Alley is open five days a week. (Tuesday-Saturday for Dinner and Thursday-Saturday for Lunch and Dinner)