What’s Happening At The New Look Peploe’s?

Image © Peploe’s

After sixteen years in the business, the acclaimed bistro on Stephen’s Green has announced a new chef, manager, and menu that is sure to impress Dublin diners.

Chef Graeme Dodrill has already garnered some street cred on the Dublin restaurant scene having worked in some of the capital’s best restaurants: Suesey Street, One Pico, the Greenhouse and Mulberry Garden, as well as Pied a Terre in London (former head chefs include Tom Aikens and Andy McFadden of Glover’s Alley.) But it’s in Dubai that Dodrill really came into his own, winning a BBC Good Food Award in the Best British Restaurant category.

When speaking about what matters most him, he states

“I love cooking high-end bistro food and this is what Peploe’s has always done best.  Bistro means different things to different people but for me, it’s about taking simple ingredients and exciting our customers with beautiful and elegant dishes. At Peploe’s the focus is on substance over style and flavour rather than fads.”

The restaurant itself has had stylish new kit-out of late. It now boasts what the team refers to as “the charm of an old-school Parisienne bistro mixed with the style of a modern New York brasserie”.

Image © Peploe’s

With a new-look bar comes a delicious new cocktail menu featuring a mix of classics and some innovative newbies. With a focus on Irish ingredients, the food menu features seasonal game options such as Glenmalure Wild Boar, Wicklow Woodpigeon and Challans Duck, as well as traditional, long-standing classics including Chicken Milanese and Peploe’s Cottage Pie.

Darren Darcy, Peploe’s new restaurant manager joins from the Michelin starred L’Ecrivain. The venue boasts an impressive wine list that focuses on small producers, many of whom the team has met.

“We wanted our customers to enjoy the best produce we could find, for it to be unique to Peploe’s, and so we decided to concentrate on medium-sized vineyards that produce very special gems,” Barry Canny, owner of Peploe’s, commented.

Cheers to that.


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