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Pizza Yard

Contact Information

Pizza Yard
Declan Cassidy
7 Sandyford Road, Ranelagh, Dublin 6,
Co.Dublin

Telephone: +353 (0)1 412-6278
Email: info@pizzayard.ie
Web: pizzayard.ie

Pizza Yard is set in what was, back in the day, the old Sandford Cinema in Ranelagh. A hip hot-spot with trending foodies, I was eager to check it out, but I didn’t realize...

Pizza Yard
  • Pizza Yard
  • Pizza Yard
  • Pizza Yard
  • Pizza Yard

How to get there

Located on Ranelagh's Main Street beside Sandyford Park school.

Good to know

Opening Hours:
Mon-Thurs 5pm-10pm
Fri-Sat 12pm-11pm
Sun 12pm-9pm
Cuisine:
Italian
A La Carte:
Mains €14-€20
Sunday Lunch:
Yes
Children’s Menu:
Yes
Number of Covers:
90
Wheelchair Facilities:
Yes
Credit Cards:
Yes
Private Dining:
Large groups catered for
Wifi:
Yes

About The Restaurant


Pizza Yard is set in what was, back in the day, the old Sandford Cinema in Ranelagh. A hip hot-spot with trending foodies, I was eager to check it out, but I didn’t realize until I got there, that the ‘Yard’ bit of the name meant that the pizzas are sold, like a length of cloth, by the yard!

We were seated at a great window table by he who was in charge, saying “two ladies, I have a nice table for you” – keeping us well away from families with small children at the other end. Full marks to him – a true pro.

The deal with the pizzas is that they range from one foot up to two yards (six feet), one foot being an ‘individual’ serving, one yard (three feet) serves 3/4 people, while two yards (six feet) serves 6/8 people. If you’re into the massive ones, you can choose a different pizza variety per foot, the charge calculated per foot of each variety chosen. On top of that, there are 15 varieties, which read like the league of nations – Australiana – butternut squash sauce, mozzarella, red & yellow peppers, sweet red onion; Thai – chicken, peanut sauce; Mississippi – pulled pork, apricots and peppers. Japan featured with tuna sashimi.

Despite the moniker, its not just all about pizza and we wanted to try other dishes. So, we kicked off by sharing a one-foot pizza as a starter, sticking with Ireland, by way of their Wild Atlantic number. Baked with lobster sauce and mozzarella, topped with smoked salmon, avocado, sweet red onion, chives, capers, toasted sesame and honey mustard sauce, the base was Roman style crispy and light; it was definitely a winner.

Starters and pasta dishes included the ubiquitous calamari; pappardelle with poached pear and Gorgonzola; spinach and ricotta ravioli, gnocchi with goats' cheese. A tuna tartare, more Japanese than Italian, with ginger and avocado in soy sauce dressing, on the starter section, had proved so popular that it was now available as a main also.

Mains included risotto – prawn or Italian sausage – while the fish of the day was salmon. Lamb and mango skewers were gone, but pan-fried rose veal with prosciutto, sage and garlic, was delicious – two tranches, medium-rare, tender as butter, topped with a slice each of prosciutto and served with rosemary and garlic potatoes mixed with chargrilled courgette, broccoli and tomato. Mary had well nigh perfect al dente linguine, tossed, not drowned, in a good tomato sauce with prawns and calamari, with Parmesan shavings.

It was all so good that it was curiosity, rather than appetite, that stimulated our interest in puds, particularly pizza struffoli and avocado chocolate mousse. So, it was in for a pizza in for a total carb fest. The struffoli was deep-fried plumptuous fingers of pizza drizzled with honey, topped with chocolate, chocolate buttons and fresh fruit. The chocolate mousse was a fairly-solid chocolate ball, blended with avocado, and served in a glass with lovely strawberries.

Service was excellent, and, from start to finish, the food was too. Pizza Yard in Ranelagh is undoubedly a Great Place To Eat.

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