French restaurant chain Entrecôte is opening an outlet in Dublin
Entrecôte is opening on Dublin’s Clarendon Street
Entrecôte owes its reputation to its rigid set menu: salad, followed by sirloin steak and home-made french fries
French steakhouse restaurant group Entrecôte, known for its locations in Paris, London, New York and Tokyo, will open its first Dublin restaurant tomorrow at the Powerscourt Townhouse Centre.
The restaurant, which has operated a set menu and walk-in system since its founding in 1962, will follow the same approach in Dublin.
Diners will be served a starter of green salad with pickled onions, Irish sourdough bread with local butter, and two servings of Tipperary beef steak.
This will be accompanied by the restaurant’s signature sauce and bottomless hand-cut French fries made from Irish potatoes.
Entrecôte is opening on Dublin’s Clarendon Street
Desserts, including Tarte Tatin and Profiteroles, will be available separately.
Entrecôte Dublin will source all beef from Tipperary and potatoes from Donegal, in a move the restaurant says adds an “Irish twist” to the global concept.
The Dublin site will operate Wednesday and Thursday from 5pm to 10pm, and Friday to Sunday from 12pm to 10pm. Tables will be allocated on a first-come, first-served basis.
Paul McGlade Jnr, the Irish entrepreneur behind the Dublin launch, said the decision to bring Entrecôte to the city followed research into the group’s international operations.
“After a huge amount of research and travel, I realised it was one of the best concepts globally and I wanted to bring it to Dublin,” he said.
Entrecôte owes its reputation to its rigid set menu: salad, followed by sirloin steak and home-made french fries
“I counted hundreds of people queuing for a table at their restaurant in Toulouse, on a random Tuesday, and I thought… Dublin needs this! It’s such a great product at a great price.
“I think what we’re offering is excellent value and half the price of what people are paying in the city at the moment. For us the quality is what’s most important,” he added.
Dining and Cooking