What is that?
The second Dublin restaurant of TV chef and entrepreneur Jamie Oliver and Irish restaurateur Gerry Fitzpatrick opens this week – after major delays due to the pandemic. Fitzpatrick’s family have been involved in the market gardening, catering and catering business in Dublin for over 75 years. The couple are also partners in Italian restaurant Jamie’s in Dundrum town centre. Checker Lane will accommodate more than 100 customers, spanning two floors, including a private basement dining space called The Parlor. It is located on a corner site at 27, rue de l’Échiquier.
“When Jamie’s Italian wobbled in the UK, I met Jamie, we went through some stuff and I said what do you want to do about Dublin? I’d love to do amazing seafood and amazing steaks at this place. And that’s what we found,” says Fitzpatrick. “It’s casual dining, but we want it to be a lively, lively atmosphere.”
[ Jamie Oliver: ‘I tried everything. We ran out of money. It’s as simple as that’ ]
What does it look like?
Oliver describes the interior layout, designed by his own team, as “smart, fresh and comfortable”. “We’re not trying to be fashionable. We try to be classic and want you to walk in and feel immediately at ease. Comfort is also mentioned by Fitzpatrick. “It’s old fashioned, I like it. I wanted people to look and see a real comfort zone.
Diners entering via Rue de l’Échiquier, which will be visible through huge picture windows, will be greeted by a substantial bar where counter dining will be available. The original brickwork has been exposed, there are wooden floors and walls painted in two shades of green, as well as walls lined with what looks like a William Morris print.
Four pieces were commissioned from Dublin artist Sean Hillen, along with prints from Jam Art Factory in the Liberties. A giant 9½ kg salmon mounted in a display case above a fireplace could divide opinion. It was caught in the west of Ireland by Fitzpatrick, an avid fly fisherman who had the fish treated by a taxidermist.
What is on the menu?
Seasonal Irish ingredients were the starting point for the short menu, which includes finger foods, seven starters, five mains, a grill section and a seafood platter for two with oysters, prawns from the Dublin Bay, dressed crab and marinated mussels. There is also a specialty board, a pie of the day and a choice of Sunday roasts for carnivores and vegetarians. Starter prices range from €12 to €16, with main courses from €17 to €56. Top price is for a mixed grill for two – a meaty feast of coffee-rubbed lamb chops, flat iron steak, Cumberland sausage, bone marrow and toast.
Suppliers are named and identified on a card on the back of the menu. Seafood suppliers are Kish Fish and Achill Island Sea Salt. From the Land includes beef and lamb from Gilligan’s Farm and pork from Andarl Farm. Jane Russell will supply the pork products. The cheese comes from Gleneely Foods, the butter from Glenilen Farm, the milk and cream from The Village Dairy and the ice cream from Coolhull Farm. Ground suppliers are Caterway for fruit and vegetables, sourdough breads from Roundstone Bakehouse, apple juice, cider and sparkling wine from Llewellyn Orchard and beet juice from Feighery’s Farm.
“It’s the best of the best we can get,” Fitzpatrick says. “I know many of these people, we have used them before. It’s a fairly restricted menu, with the idea of changing it again in the spring. We’re not trying to educate people here, we just give them what we think they’ll like and know, and a good night out too.
At a pre-opening tasting of menu items in London, the Scotch egg black pudding, and – rather unlikely on the dessert menu – the cheese toastie (Tipperary Brie, Hegarty’s Cheddar, Parmesan, sticky onions and black truffle ), were strengths
[ Jamie Oliver: Food to ‘make you feel like you’ve had a big hug’ ]
And to drink?
There is a fully licensed and extensive cocktail list with a specialization in Irish whiskey. Wine by the glass is available in two sizes, and the full wine list includes David Llewellyn’s sparkling Lusca Cabernet Sauvignon made in North County Dublin. Llewellyn’s Double L cider is also available.
Who are the key collaborators?
The chef is Stefan Salamon, who is 29 years old and originally from Poland. He comes to this business from a restaurant in the Dominican Republic. His previous experience in Ireland includes stays at the Cliff House, Co Waterford, and Casper & Giumbini, Dún Laoghaire, South Co Dublin. The general manager is Simone Volante, who ran Passione restaurants on the Wild Atlantic Way for 10 years, until 2019.
[ ‘I’ve had my butt kicked for the past three years’: Jamie Oliver on fame and failure ]
The best table in the house?
There’s a giant booth that comfortably seats 10, located just beyond the bar, and it has all the potential to become a popular party spot.
When can I try it?
Jamie Oliver’s Checker Lane opens Tuesday, October 11. It will be open seven days a week, from noon to late. For reservations: [email protected] or 01-4992424.
#Checker #Lane #Jamie #Olivers #City #Center #Restaurant #Dublin #City #Center
