The Boxty House

Dublin, Ireland

4.2

Closed now

43 reviews

Free Wi-Fi

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
No
Accepted Cards
Credit, Debit
Good For
Dinner
Parking
Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
No
Wi-Fi
Free
Has TV
No
Waiter Service
Yes
Caters
No

Description

Specialties

Gallagher’s Boxty House is the home of traditional Irish food. As well as our Boxty dishes, we serve stews, coddle, steaks and fresh seafood

History

Established in 1988.

Gallagher’s Boxty House is the brainchild of Padraic Og Gallagher, a native of Mohill, County Leitrim.

Gallagher’s Boxty House was incorporated in 1988, and opened its doors at Number 20, Temple Bar in February 1989. At this time the restaurant seated just 30 people. The restaurant was an instant success, becoming popular with Dubliners and tourists alike. It was particularly popular among the musical and the artistic community, attracting famous visitors such as The Waterboys, The Corrs and many

other stars from the music scene.

The restaurant achieved amazing success in it’s first year, so much so that Padraic Og was able to expand into Number 21 Temple Bar within six months of opening! This increased the capacity of the restaurant to 80 seats. Further success enabled Padraic Og to develop

the basement area of both units in 1997 to the 110 seats that the restaurant holds today. Today the restaurant caters for up to 3,500 guests each week.

Meet the Business Owner

Padraic Óg G.

Business Owner

Pádraic Óg Gallagher was born in 1961 and raised in Mohill, County Leitrim, Ireland, where his family ran a public house for many years.

In the early 1980s, while working in Venezuela Padraic Og vowed that when he returned to Ireland he would set up his own restaurant and share his favourite food with the people of Dublin and its visitors. True to his word, Gallagher’s Boxty House was incorporated in 1988, and opened its doors at Number 20, Temple Bar in February 1989.

Pádraic Óg decided to also develop his skills so he returned to college as a mature student. He achieved a 2:1 in a BA (hons) in Culinary Arts from D.I.T. Dublin and is currently studying for a MSc in Food Development and Product Innovation.

He has published papers on the history of the potato in Irish cuisine and culture, and is currently writing a paper on corned beef. He is also co-​hosting with Dr Máirtín Mac Con Iomaire the Banquet at the 2010 Oxford Symposium on Food and Cookery.