Paul Lenehan and Ronan Kinsella are quite the dynamic duo when it comes to setting up attention grabbing gastropubs. They have brought us Hartes of Kildare and Ashtons in Clonskeagh. Joining those to make a merry trio is Dew Drop Gastro Pub, at Kill.
The Dew Drop is mentioned last, but by no means least. In fact, this is where Paul and Ronan began their careers in this arena. Way back in 2007, the brothers-in-law put their money where their mouths were, taking over the premises, famous in the 70’s and 80’s as a live music venue, and launching it as a food destination pub.
In its early days, the Dew Drop’s then chef brought it leaping and bounding into the gastropub league. A diverse and delicious carvery, plus traditional pub dishes, began a gourmet reputation that’s growing every day. A full blown revamp of the interior in 2008 created a beautiful space with beamed ceilings, solid oak floors and walnut bar. As Paul and Ronan say ‘we very much wanted to keep a traditional feel but give it a classy dining appeal.’
With the revamp came the ramping of the food offering. Menus were designed with elegant casual dining in mind. Under present Head Chef Chris Howe, this has gone to a whole new level. You’re in a proper pub here, make no mistake. But when the food comes out, you can be certain it’s going to be as sassy and classy as any of the best gastropubs in the UK, where the concept was first introduced. Both men agree that they ‘were always very impressed by the English gastropub scene and wanted to recreate that level of dining here, but with Irish produce as the backbone of every dish served.’ That box is well and truly ticked.
So what can you expect to eat here? Ronan is General Manager and spends his time consulting with Chris on menus. ‘Chris is really exciting as a chef. He’s adventurous with flavour combinations and our customers love it. Each of our pubs has an individual feel in terms of menu, and certainly here Chris’s unique style is raising the bar and attracting heaps of interest. We do offer the simple things, done well, like a really good burger or fish and chips. We pride ourselves on making very special versions of those classic pub dishes that diners still enjoy. But we’ve also got a lot of local produce on the menu in more unusual choices.’
Local produce includes fresh Irish sourced fish and shellfish from the east coast, Irish free range pork and really good aged Irish beef. This makes its mark in a modern take on Slow Braised Beef, and steak cooked on a hot rock, which was introduced in the early days and has kept its popularity. It’s a simple dish which relies on the best and most flavoursome steak. Irish seasonal fruit and vegetables are provided by an Irish grower and distributor plus a small local grower. Irish farmhouse cheeses also feature on the after dinner cheese board and in various starters and mains.
Desserts are all made in house and change with the seasons. The fourth course here includes the unique Gin Board, with three craft gins, tonic, fruit and ice. Or the Irish Whiskey board of three tipples with ice and water. Irish craft brews are a speciality of all three pubs in this group. At The Dew Drop, Ronan is particularly proud of the house craft beer he and Paul now produce, in association with a microbrewery in Kill. ‘Our house craft beer is called Ninety Six, in memory of when Wexford won the All Ireland Hurling title in 1996. I am a Wexford man and my father Rory Kinsella trained that All Ireland winning team. So we thought it would be very appropriate to mark it with our own beer. And also hope we might encourage the Wexford team into another win. Would be great to be part of the inspiration for that!’, Ronan explains. Ninety Six joins other Irish craft beers and ciders behind the bar. Wines are also served by bottle and glass, chosen with smart casual dining in mind. Plus a full bar offering of all the usuals.
The Dew Drop has a comfy bar area, plus 65 seater restaurant and two functions rooms which can take up to forty for a sit down meal and sixty to a hundred for a more casual buffet or finger food reception. All parties are welcome, from weddings, to special family anniversaries, birthday celebrations, Christenings and Communions.