FALLON & BYRNE - Restaurant Food Hall Wine Cellar
Paul Byrne & Fiona McHugh.
11-17 Exchequer Street, Dublin 2,
Telephone: +353 (0)1 4721000
It takes real guts and endeavour to set up a business the size and proportion of Fallon & Byrne. Paul Byrne and his wife, the former journalist Fiona McHugh, took an enormous...
How to get there
From Dame Street, going up South Great George's Street,take first left and Fallon & Byrne is on left.
From Grafton Street walking - with the side of Brown Thomas on your left continue on through Wicklow Street onto Exchequer Street and Fallon & Byrne is on your right.
Good to know
A La Carte:
Available all evening
Monday - Friday.
Available at 6pm Saturdays.
2/3 Course €24/€28.81
Children’s Menu: Yes
Mains €4/€6 Desserts €3
Number of Covers: 130
Wheelchair Facilities: Yes
Credit Cards: Yes
Private Dining Facilities/Function Room:
About The Restaurant
It takes real guts and endeavour to set up a business the size and proportion of Fallon & Byrne. Paul Byrne and his wife, the former journalist Fiona McHugh, took an enormous leap of faith when, in 2006, they took over the massive old Art Deco style Telephone Exchange building in Exchequer Street and opened a vast New York style food emporium with a deli on the ground floor, a restaurant on the first floor, and a casual eatery cum wine cellar ‘The Lower Depths’ in the basement.
Fallon & Byrne took off from the beginning but obviously their range of stock has increased greatly in the five years. It is now undoubtedly the place to go if you want that little bit of something unusual. The racks in the center of the food hall are chocabloc with labels and names from all over the world standing shoulder to shoulder with Irish artisan products. Caiscina Belvedere Italian organic rice products stand beside Vertmont North American and Canadian specialty rice, whilst Edmond Fallot extra fine French gherkins and moutardes blend happily with the nearby Llewellyns Irish Balsamic cider vinegar - which is sitting alongside Verjus du Perigord - foods from all over the globe blend happily. There is also a great range of olive oils and Castillo di Canena 1st Day of Harvest 2020 by Manolo Valdes caught my eye. There is a huge range of exotic fruits and vegetables just inside the door, which leads you on to a casual coffee area where you pop up on a stool and watch the happenings all around. Walk around the periphery of the vast room and they have pretty well everything you could think of covered, the deli counters are laden with enticing salads and pastas, Irish and Continental charcuterie, pies, noodles, cheeses, fresh truffles, preprepared dishes such as gluten free Beef Bourguignon ready to heat up and eat in or take out. There is a gorgeous meat counter with all manner and cuts of meats and game, French trim loin of pork or racks of lamb, French saddle of rabbit or quail, Barbary duck legs, aged diced beef, tournedos of beef, whilst the nearby fish selection looks straight out of the water. Fallon & Byrne has truly become a social hub, a way of life for many people during their working week for that great value sandwich and soup they do for just €7 – or to browse and chill at weekends - but that is only the tip of the iceberg.
The Restaurant at Fallon & Byrne is upstairs and is one of the nicest and buzziest rooms in town in itself, and with prices to suit the times. For lunch you can have something from €6 such as Brocoli and Stilton quiche, salads in two sizes at €6/€10, likewise pastas at €7/€12, platters €10, or mains at €14 including maybe braised Wexford lamb shoulder with Puy lentils, artichokes Barigoule, yoghurt and mint dressing or maybe a Beefburger served with mixed leaf salad and French fries with mature cheddar and smoked bacon. The restaurant menu for dinner has starter prices from €6 to €10.50. Fillet steak tartare with horseradish mousse, quail’s egg and lemon cress, is a modern twist on the old classic. Sweet and sour mackerel is with apple fondant, smoked bacon and French cress, whilst chargrilled asparagus spears are with crisp Serrano ham, duck egg, and wild garlic and spinach dressing. Oysters are available au natural, Kilpatrick or Rockefeller, whilst a quintet of salads can be had as starters or mains. Mains as such are priced from €18 to €26, apart from a real beef feast which the hunter male species would love – the assiette of beef at around €30 - which sports fillet of beef, rillettes of beef cheek, deep fried tongue, celeriac puree, boxty potato and a red wine jus. Saddle of rabbit has smoked bacon mousse, pomme noisette, peppered pears, baby vegetables, and a white Balsamic jus, whilst oven baked salmon has a crab brandade, French beans and shellfish emulsion. Free range chicken breast, comes with Chanterelle mushrooms, fondant potato, and a grape and vanilla puree. I love sea bream and it is here too with crushed violet potatoes, squash puree, tomberries, samphire and salsa verde. You can also have beefburgers – really good ones – and who doesn’t love a cracking burger – which you can have either with mature Cheddar and smoked bacon, or Cashel Blue cheese and smoked bacon – and the cook the ‘medium’ unless otherwise requested.
The Lower Depths is a big arty room with communal tables, poster clad columns, walls lined with some of their 400 wine varieties on sale, and a distinct cosmopolitan vibe. This place is a hub. The wine list offers a wide variety of wines available by the 12.5cl glass, 50cl carafe, by the bottle – it also shows a takeaway price for these wines. All other wines on sale are also available to enjoy on the premises with the addition of €10 corkage to the retail shelf price. You can also brighten up your Monday which they call ‘Happy Mondays’ when they only add €1 corkage on top of the shelf price. as people sip their bottles of vino and nibble on maybe smoked duck salad or open prawn sandwiches, charcuterie boards or roll mops. The chunky Mediterranean Fish Stew served with baguette is very popular. All of these dishes are priced from €7.50 to €12 and available right through from 12 noon to 9 pm Monday to Wednesday, Thursday to Saturday up to 10 pm and on Sunday from 12.30 pm to 6.30pm. People can also bring their deli food down to the Lower Depths to eat it. Basically everything is covered at all times of the day and evening and they have a great kids menu also with proper food such as sweet pea and Wicklow ham hock soup, free range chicken, vegetables and chips, burgers, and pasta followed by goodies for those who eat all on their plates.
There is a great hands on team at Fallon & Byrne. The Executive Head Chef is Tom Meenaghan, Mark King is Head Chef of the Restaurant Kitchen and Nick Noakes is Head Chef of the Production Kitchen.
Fallon & Byrne in a few short years is already a Dublin legend.
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