Chop-chop down to Dublin 4...

Bob · 16th December 2009, 10:48 AM

Can't find the thread where this was discussed, sounds great!

The denizens of Dublin 4 have a new gourmet destination to look forward to with the opening of The Chop House, an exciting new gastro pub on the corner of Bath Avenue and Shelbourne Road.

Making its debut this week, the new venture sees renowned chefs Kevin Arundel (formerly L’Ecrivain, No. 10) and Conor Dempsey (formerly Dax) teaming up to bring a taste sensation to the local, with the focus on quality food and great hospitality.

The food on offer can be best described as traditional, rustic French cuisine with dishes such as Roast Corsican Fish Soup (with Saffron Aioli, Gruyere Cheese and Garlic Croutons), Ballontine of Suckling Pig (on toast with Remoulade Sauce) on the starter menu.

Delicious main courses include Roast Red Label Chicken from “les Landes” (a la Vinaigrette), Daube of Beef Pie (with Pearl Onions, Mushrooms, Smoked Bacon Lardons and Mash) and Slow roast Belly of Old Spotted Pig (with Fondant Potato and Apple Compote roasted jus). Desserts include Hot Soufflé of Marmalade with a Lime Sorbet and the classic Crème Brulée. A carefully selected wine list complements the food menu.

The Chop House will cater for up to 40 diners, with private dining areas for up to 25 also available. The decor reflects the simple yet stylish menu with welcoming interior colours of teal, mocha, warm greys and winter whites surrounding the dining areas. Large comfortable sofas and oversized cushions provide a cosy and relaxed atmosphere to the rooms. There is a large outdoor terrace suitable for smokers and those who enjoy dining al fresco.

The warm welcome and laid back charm contribute to an air of homeliness about The Chop House. The place has the feeling of a well organised family run restaurant – scrumptious food and great service in a place you won’t want to leave.

The Chop House is open for lunch and dinner, with a full bar complement including an impressive selection of beers and ales.

unclepat · 16th December 2009, 11:39 AM

Quote:

Originally Posted by Bob

Can't find the thread where this was discussed, sounds great!

The denizens of Dublin 4 have a new gourmet destination to look forward to with the opening of The Chop House, an exciting new gastro pub on the corner of Bath Avenue and Shelbourne Road.

Making its debut this week, the new venture sees renowned chefs Kevin Arundel (formerly L’Ecrivain, No. 10) and Conor Dempsey (formerly Dax) teaming up to bring a taste sensation to the local, with the focus on quality food and great hospitality.

The food on offer can be best described as traditional, rustic French cuisine with dishes such as Roast Corsican Fish Soup (with Saffron Aioli, Gruyere Cheese and Garlic Croutons), Ballontine of Suckling Pig (on toast with Remoulade Sauce) on the starter menu.

Delicious main courses include Roast Red Label Chicken from “les Landes” (a la Vinaigrette), Daube of Beef Pie (with Pearl Onions, Mushrooms, Smoked Bacon Lardons and Mash) and Slow roast Belly of Old Spotted Pig (with Fondant Potato and Apple Compote roasted jus). Desserts include Hot Soufflé of Marmalade with a Lime Sorbet and the classic Crème Brulée. A carefully selected wine list complements the food menu.

The Chop House will cater for up to 40 diners, with private dining areas for up to 25 also available. The decor reflects the simple yet stylish menu with welcoming interior colours of teal, mocha, warm greys and winter whites surrounding the dining areas. Large comfortable sofas and oversized cushions provide a cosy and relaxed atmosphere to the rooms. There is a large outdoor terrace suitable for smokers and those who enjoy dining al fresco.

The warm welcome and laid back charm contribute to an air of homeliness about The Chop House. The place has the feeling of a well organised family run restaurant – scrumptious food and great service in a place you won’t want to leave.

The Chop House is open for lunch and dinner, with a full bar complement including an impressive selection of beers and ales.

I will be interested to see how much they charge for Les Landes chicken and Old Spot pork in a pub. With Juniors litererally opposite their door they will need to give good quality and value to compete.

bigjoe · 16th December 2009, 11:43 AM

was thinking that too Pat. Juniors has set the standard for that area.
will give it a week or so to settle in and will drop down for lunch.

chefsmith · 16th December 2009, 01:33 PM

I hope they do very well, conor is a sound guy, he told me that they plan on offering great value, by all accounts they should get alot of juniors spill over if they can match the value and quality offered.

I like the name.

dovetail · 16th December 2009, 01:51 PM

Quote:

Originally Posted by Bob

Can't find the thread where this was discussed, sounds great!

The denizens of Dublin 4 have a new gourmet destination to look forward to with the opening of The Chop House, an exciting new gastro pub on the corner of Bath Avenue and Shelbourne Road.

Making its debut this week, the new venture sees renowned chefs Kevin Arundel (formerly L’Ecrivain, No. 10) and Conor Dempsey (formerly Dax) teaming up to bring a taste sensation to the local, with the focus on quality food and great hospitality.

The food on offer can be best described as traditional, rustic French cuisine with dishes such as Roast Corsican Fish Soup (with Saffron Aioli, Gruyere Cheese and Garlic Croutons), Ballontine of Suckling Pig (on toast with Remoulade Sauce) on the starter menu.

Delicious main courses include Roast Red Label Chicken from “les Landes” (a la Vinaigrette), Daube of Beef Pie (with Pearl Onions, Mushrooms, Smoked Bacon Lardons and Mash) and Slow roast Belly of Old Spotted Pig (with Fondant Potato and Apple Compote roasted jus). Desserts include Hot Soufflé of Marmalade with a Lime Sorbet and the classic Crème Brulée. A carefully selected wine list complements the food menu.

The Chop House will cater for up to 40 diners, with private dining areas for up to 25 also available. The decor reflects the simple yet stylish menu with welcoming interior colours of teal, mocha, warm greys and winter whites surrounding the dining areas. Large comfortable sofas and oversized cushions provide a cosy and relaxed atmosphere to the rooms. There is a large outdoor terrace suitable for smokers and those who enjoy dining al fresco.

The warm welcome and laid back charm contribute to an air of homeliness about The Chop House. The place has the feeling of a well organised family run restaurant – scrumptious food and great service in a place you won’t want to leave.

The Chop House is open for lunch and dinner, with a full bar complement including an impressive selection of beers and ales.

Is that you Kevin? Between this and sushi king, forkncork is turning into a marketing tool! I live in the area and the place hasn't even opened for food yet, yet the full menu and [i]proposed[i] ambience is already been discussed! Have a word Ernie, this site is turning into menupages!!!! I also seem to remember Bob slagging off the sushi king guy a bit????

Bob · 16th December 2009, 02:04 PM

That's a bit harsh dovetail, myself, ChefSmith and others had been talking about this opening on another thread, in view of this I found the press release interesting so I presumed that they would too. If you don't like & aren't interested you don't have to read it (you had no problems discussing Dillinger's if I remember rightly, I did wonder at the time if you were John or his PR). This site is about food, drink, hospitality etc and who are you to say what should or shouldn't go up on it?

I have no vested interest in this establishment bar wishing them the very best of luck in a tough environment (as I do Dillingers or anyone else) and I look forward to giving it a try. They have great credentials and sound like they are going about it the right way, of course time will tell.

ChefSmith the thought that the size of Juniors would benefit here also occurred to me.

Melendez · 16th December 2009, 02:28 PM

For half a second I'd thought you were promoting the place, as opposed to cutting and pasting the PR blurb for informational purposes. I'm always happy to hear about somewhere new that has potential to be good.

alex · 16th December 2009, 03:05 PM

telling people about new restaurants should be encouraged.
i'm keen to try this place out - and rest assured, if it's not up to scratch i'll be on here to let you all know.

chefsmith · 16th December 2009, 03:12 PM

I also didnt realise that bob's OP was a copy paste of the press release, it did kind of sound as bob was promoting it.

I thought it was a touch flowery for bob to be coming out with

italian foodie · 16th December 2009, 03:14 PM

Quote:

Originally Posted by alex

telling people about new restaurants should be encouraged.
i'm keen to try this place out - and rest assured, if it's not up to scratch i'll be on here to let you all know.

I always like to hear about new places esp for when I'm travelling up to Dublin, wouldn't have a clue otherwise so I always rely on f&c for info!

dolores · 16th December 2009, 08:39 PM

Don't think we should be posting press releases at all. And if we do, they should be clearly flagged as PR blurb. Absolutely interested in hearing about new places, but not in reading how great their marketing people say they are before they've even opened! No offence intended Bob.

fontane77 · 16th December 2009, 09:38 PM

was in juniors today and noticed it across the road.

looking forward to giving it a go. The dump that was there beforehand was one of the worst restaurants in Dublin. I got a hugely over cooked steak (26 euro

in a pub) there once, it was muck. Waitress came back and said that they were out of steak. Sorry. I was with a large group so I ate the original (that was sitting on the sideboard out in the open).

Hopefully the new place is in no way (and they should advertise this) connected to that dump (was it the shelbourne house?)

I totally agree that press releases have no place here at fork n cork. I'll try this place this week

chefsmith · 16th December 2009, 09:56 PM

I wouldn't mind the press releases, I would have been more miffed had bob written that himself, I mean a press release is propaganda and most of us are savvy enough to realise that, I for one found out quite alot of info that I otherwise would not have known.
Had bob had vested interests yes, fair play, tell him to piss off, but noone would have minded had just a link been provided.

All I do know is bob should get a free lunch in chop house outta this now

meatmonger · 16th December 2009, 10:51 PM

Would like to try o briens chop house in lismore but missed it on my summer tour (I have no vested interest anyone!).

The PR here sounds wonderful of course, Wonder is it open for lunches yet?

europhile · 16th December 2009, 11:38 PM

Quote:

Originally Posted by fontane77

was in juniors today and noticed it across the road.

Oooh. So was I.

Bob · 17th December 2009, 07:33 AM

Ha, ha sorry if there was any confusion I can appreciate why when I look at it now but it has press release written all over it to me. I have no writing skills whatsoever so I'm amused to think that could have been my handywork particularly when it isn't/wasn't even open yet. Still Dovetail are you connected to a restaurant & have competitive issues? i think you will also see if you look at the Sushi King posting that I had no problem with anyone promoting their business if they did it in an honest way and in no way ridiculed him/her. If Ernie has an issue with any of it then he should post the do's & do nots for all to see.

As for the press releases, I feel they are very valid when related to a relevant link e.g. if Pat posted a press release about the new pizza joint when it opened it would have given us all a flavour of what it was about without him having to spend time typing up something.

I also think everyone should be telling us about their food/drink/hospitality related businesses as I find it really interesting (& I learn stuff), but maybe this isnt' the general consensus? I don't contribute much to MM's talks about pigs, fish etc but I still really enjoy them. Likewise SeanDru mentioned that he would be overhauling his menus for January & I'd be really interested to hear about how you go about doing it, how it went etc. As for ChefSmiths move to Vienna, really want to hear all about that and it would be the same if he was moving to somewhere in Ireland. Sure you get self promotion out of it but I think it's interesting & as mentioned before if you don't like it you don't have to read it or contribute. Perhaps I'm wrong on this?

There are loads of lurkers out there who have some really interesting stuff going on who aren't posting maybe for fear that we don't find it interesting or for being ridiculed (for self promotion perhaps?), it would be great if more were posting & I know for a fact from meeting & speaking to establishment owners on the phone that they are reading & not posting which is a shame as they are doing the most wonderful stuff in some cases.

unclepat · 17th December 2009, 08:28 AM

If only I could afford PR!

For what it's worth, I agree with Bob in that I like to hear about new openings and initiatives that are happening on FnC - it's a great source of information. Yesterday was the first I heard about The Chop House and my SO works near there so I was glad to hear about it..so much so that I checked it out last night. I didn't realise that it was their very first night but there is definitely tons of potential there food wise.

fontane77 · 17th December 2009, 08:55 AM

I think the only way to resolve this is to put a sticky post at the top of the forum for new openings in Ireland.

Press releases are carefully doctored marketing pieces that (imho) have no place on fork n cork. Sure you can link to a press release on another site but I for one, have no interest in reading what some PR guy thinks I want to hear.

I'd listen to any solid poster on this site 1000 times before paying the blindest bit of heed to a press release.

Prime Cut · 17th December 2009, 09:52 AM

So has Kevin Arundel left The Schoolhouse or is this another venture? Does anyone know.

Kevin always loved the London gastropub thing, places like The Eagle and The Quality Chop House on Farrington Rd .

dolores · 17th December 2009, 01:55 PM

Press releases aren't worth the paper they're written on. The person who writes them could just as easily use the same jaded rhetoric to describe a car or a mobile phone package - it has no bearing on the restaurant, bar to say that it exists.

Uncle Pat, you don't need PR - Alexis promotes itself simply by being good. If ever you can afford a PR company, don't bother. They're only worth the money they charge if your restaurant needs to be hyped up. It's why so many restaurants in Dublin are over-rated.

The new openings thread is a great idea - but not if it becomes a marketing tool for people who don't contribute anything else to the forum.

16th December 2009, 10:48 AM	#1
Bob Registered User Join Date: Aug 2006 Location: DNS Posts: 437	Chop-chop down to Dublin 4... Can't find the thread where this was discussed, sounds great! The denizens of Dublin 4 have a new gourmet destination to look forward to with the opening of The Chop House, an exciting new gastro pub on the corner of Bath Avenue and Shelbourne Road. Making its debut this week, the new venture sees renowned chefs Kevin Arundel (formerly L’Ecrivain, No. 10) and Conor Dempsey (formerly Dax) teaming up to bring a taste sensation to the local, with the focus on quality food and great hospitality. The food on offer can be best described as traditional, rustic French cuisine with dishes such as Roast Corsican Fish Soup (with Saffron Aioli, Gruyere Cheese and Garlic Croutons), Ballontine of Suckling Pig (on toast with Remoulade Sauce) on the starter menu. Delicious main courses include Roast Red Label Chicken from “les Landes” (a la Vinaigrette), Daube of Beef Pie (with Pearl Onions, Mushrooms, Smoked Bacon Lardons and Mash) and Slow roast Belly of Old Spotted Pig (with Fondant Potato and Apple Compote roasted jus). Desserts include Hot Soufflé of Marmalade with a Lime Sorbet and the classic Crème Brulée. A carefully selected wine list complements the food menu. The Chop House will cater for up to 40 diners, with private dining areas for up to 25 also available. The decor reflects the simple yet stylish menu with welcoming interior colours of teal, mocha, warm greys and winter whites surrounding the dining areas. Large comfortable sofas and oversized cushions provide a cosy and relaxed atmosphere to the rooms. There is a large outdoor terrace suitable for smokers and those who enjoy dining al fresco. The warm welcome and laid back charm contribute to an air of homeliness about The Chop House. The place has the feeling of a well organised family run restaurant – scrumptious food and great service in a place you won’t want to leave. The Chop House is open for lunch and dinner, with a full bar complement including an impressive selection of beers and ales.

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16th December 2009, 11:43 AM	#3
bigjoe Registered User Join Date: May 2004 Location: Dublin Posts: 485	was thinking that too Pat. Juniors has set the standard for that area. will give it a week or so to settle in and will drop down for lunch.

16th December 2009, 01:33 PM	#4
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 541	I hope they do very well, conor is a sound guy, he told me that they plan on offering great value, by all accounts they should get alot of juniors spill over if they can match the value and quality offered. I like the name.

16th December 2009, 02:04 PM	#6
Bob Registered User Join Date: Aug 2006 Location: DNS Posts: 437	That's a bit harsh dovetail, myself, ChefSmith and others had been talking about this opening on another thread, in view of this I found the press release interesting so I presumed that they would too. If you don't like & aren't interested you don't have to read it (you had no problems discussing Dillinger's if I remember rightly, I did wonder at the time if you were John or his PR). This site is about food, drink, hospitality etc and who are you to say what should or shouldn't go up on it? I have no vested interest in this establishment bar wishing them the very best of luck in a tough environment (as I do Dillingers or anyone else) and I look forward to giving it a try. They have great credentials and sound like they are going about it the right way, of course time will tell. ChefSmith the thought that the size of Juniors would benefit here also occurred to me.

16th December 2009, 02:28 PM	#7
Melendez Registered User Join Date: Jan 2005 Posts: 380	For half a second I'd thought you were promoting the place, as opposed to cutting and pasting the PR blurb for informational purposes. I'm always happy to hear about somewhere new that has potential to be good.

16th December 2009, 03:05 PM	#8
alex Registered User Join Date: Nov 2006 Posts: 230	telling people about new restaurants should be encouraged. i'm keen to try this place out - and rest assured, if it's not up to scratch i'll be on here to let you all know.

16th December 2009, 03:12 PM	#9
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 541	I also didnt realise that bob's OP was a copy paste of the press release, it did kind of sound as bob was promoting it. I thought it was a touch flowery for bob to be coming out with

16th December 2009, 08:39 PM	#11
dolores Registered User Join Date: Nov 2006 Location: dublin Posts: 120	Don't think we should be posting press releases at all. And if we do, they should be clearly flagged as PR blurb. Absolutely interested in hearing about new places, but not in reading how great their marketing people say they are before they've even opened! No offence intended Bob.

16th December 2009, 09:38 PM	#12
fontane77 Registered User Join Date: Aug 2006 Location: D3 Posts: 231	was in juniors today and noticed it across the road. looking forward to giving it a go. The dump that was there beforehand was one of the worst restaurants in Dublin. I got a hugely over cooked steak (26 euro in a pub) there once, it was muck. Waitress came back and said that they were out of steak. Sorry. I was with a large group so I ate the original (that was sitting on the sideboard out in the open). Hopefully the new place is in no way (and they should advertise this) connected to that dump (was it the shelbourne house?) I totally agree that press releases have no place here at fork n cork. I'll try this place this week

16th December 2009, 09:56 PM	#13
chefsmith Registered User Join Date: Mar 2009 Location: Dublin Posts: 541	I wouldn't mind the press releases, I would have been more miffed had bob written that himself, I mean a press release is propaganda and most of us are savvy enough to realise that, I for one found out quite alot of info that I otherwise would not have known. Had bob had vested interests yes, fair play, tell him to piss off, but noone would have minded had just a link been provided. All I do know is bob should get a free lunch in chop house outta this now

16th December 2009, 10:51 PM	#14
meatmonger Registered User Join Date: Nov 2008 Location: Bridgend, Co Donegal Posts: 370	Would like to try o briens chop house in lismore but missed it on my summer tour (I have no vested interest anyone!). The PR here sounds wonderful of course, Wonder is it open for lunches yet?

17th December 2009, 07:33 AM	#16
Bob Registered User Join Date: Aug 2006 Location: DNS Posts: 437	Ha, ha sorry if there was any confusion I can appreciate why when I look at it now but it has press release written all over it to me. I have no writing skills whatsoever so I'm amused to think that could have been my handywork particularly when it isn't/wasn't even open yet. Still Dovetail are you connected to a restaurant & have competitive issues? i think you will also see if you look at the Sushi King posting that I had no problem with anyone promoting their business if they did it in an honest way and in no way ridiculed him/her. If Ernie has an issue with any of it then he should post the do's & do nots for all to see. As for the press releases, I feel they are very valid when related to a relevant link e.g. if Pat posted a press release about the new pizza joint when it opened it would have given us all a flavour of what it was about without him having to spend time typing up something. I also think everyone should be telling us about their food/drink/hospitality related businesses as I find it really interesting (& I learn stuff), but maybe this isnt' the general consensus? I don't contribute much to MM's talks about pigs, fish etc but I still really enjoy them. Likewise SeanDru mentioned that he would be overhauling his menus for January & I'd be really interested to hear about how you go about doing it, how it went etc. As for ChefSmiths move to Vienna, really want to hear all about that and it would be the same if he was moving to somewhere in Ireland. Sure you get self promotion out of it but I think it's interesting & as mentioned before if you don't like it you don't have to read it or contribute. Perhaps I'm wrong on this? There are loads of lurkers out there who have some really interesting stuff going on who aren't posting maybe for fear that we don't find it interesting or for being ridiculed (for self promotion perhaps?), it would be great if more were posting & I know for a fact from meeting & speaking to establishment owners on the phone that they are reading & not posting which is a shame as they are doing the most wonderful stuff in some cases.

17th December 2009, 08:28 AM	#17
unclepat Registered User Join Date: Feb 2005 Posts: 732	If only I could afford PR! For what it's worth, I agree with Bob in that I like to hear about new openings and initiatives that are happening on FnC - it's a great source of information. Yesterday was the first I heard about The Chop House and my SO works near there so I was glad to hear about it..so much so that I checked it out last night. I didn't realise that it was their very first night but there is definitely tons of potential there food wise.

17th December 2009, 08:55 AM	#18
fontane77 Registered User Join Date: Aug 2006 Location: D3 Posts: 231	I think the only way to resolve this is to put a sticky post at the top of the forum for new openings in Ireland. Press releases are carefully doctored marketing pieces that (imho) have no place on fork n cork. Sure you can link to a press release on another site but I for one, have no interest in reading what some PR guy thinks I want to hear. I'd listen to any solid poster on this site 1000 times before paying the blindest bit of heed to a press release.

17th December 2009, 09:52 AM	#19
Prime Cut Registered User Join Date: Aug 2005 Posts: 81	So has Kevin Arundel left The Schoolhouse or is this another venture? Does anyone know. Kevin always loved the London gastropub thing, places like The Eagle and The Quality Chop House on Farrington Rd .

17th December 2009, 01:55 PM	#20
dolores Registered User Join Date: Nov 2006 Location: dublin Posts: 120	Press releases aren't worth the paper they're written on. The person who writes them could just as easily use the same jaded rhetoric to describe a car or a mobile phone package - it has no bearing on the restaurant, bar to say that it exists. Uncle Pat, you don't need PR - Alexis promotes itself simply by being good. If ever you can afford a PR company, don't bother. They're only worth the money they charge if your restaurant needs to be hyped up. It's why so many restaurants in Dublin are over-rated. The new openings thread is a great idea - but not if it becomes a marketing tool for people who don't contribute anything else to the forum.