South Dublin local favourite ‘Brickyard’ reopens after a complete refurb-transformation and €300,000 owner investment
The Dundrum, Dublin 16 Gastropub has long been securely positioned as the much-loved local favourite due to their stellar food and drink offering and personal service
The team today reveal first-look images of the transformed venue and updated menu
After months now closed due to renovation works, the much-loved Dundrum gastropub ‘Brickyard’ reopened last Friday after undergoing a complete structural and interior transformation. Brickyard is known by its loyal regular pub-goers for its atmosphere of casual-cool, while never trying to be trendy. After noticing a significant gap in Dundrum and surrounding suburbs for a modern bar that offered extensive craft beer, and great pub food, Brickyard was opened in 2016 by veteran hospitality duo Simon Moore and Erwin Pollard. After 6 years of waiting to be able to make the significant structural, design and workflow changes they have craved, the best pals turned business partners are excited to reopen their doors today, to loyal locals and new patrons alike.
Pollard and Moore have been working together since their teenage years, and always in the hospitality industry. Erwin gave Simon his first ever job, working alongside him in the Hamlet Court Hotel in Kildare, at only 15 years old. And the two have been business partners ever since.
When speaking about why Brickyard has become such a South Dublin staple, Simon said:
“We think Brickyard is unique in South Dublin because there is nowhere else that does the quality food, craft beer, cocktails, and wine that we do in such a space, one where you can come with the lads to watch rugby and have a few pints, you can bring the girls for brunch and cocktails, or the family for dinner. When coming up with the concept for Brickyard we simply wanted to create a place where we ourselves wanted to go. There was nowhere this side of the suburbs with a combination of a wide selection of craft beer, proper cocktails using homemade ingredients, genuinely really great gastropub food, and a comfortable, stylish atmosphere to enjoy it in. We’re located right above the Balally Luas Stop on the Green Line, which makes us super easy to get to and from.”
Taking Brickyard over from its previous proprietor was no easy feat, and a serious renovation was needed before opening for business in 2016. After embarking on their initial revamp, Simon and Erwin encountered countless problems, resulting in their budget being surpassed before the renovation was near complete. They were unable to reach the design they had envisioned, and they were obliged to patch up any interior problems for the following years, as they built up their clientele and perfected their menu offering. The pair knew they had to rely on fantastic food, drinks and unrivalled personal service to survive their first few years in business. Having now built Brickyard’s reputation and enjoyed several years of bustling business, the two owners decided now was the right time to complete their original Brickyard dream.
When asked about the decision to renovate Brickyard, Erwin says:
“We decided last year that we wanted to complete our vision and undergo a full refurbishment, including extensive work to our kitchen and back-of-house areas. We engaged the young and ‘think outside the box’ team at Third Mind Design last year to come up with the concept and create something that aligned with our vision. We wanted to make sure our premises matched the standards that our food, drinks and service deserves. We wanted to create a space that looked beautiful, modern and comfortable, but one that our regular customers will still visit and feel like they are still in Brickyard.”
The decision to invest €300,000 between the business partners to ensure the gastropub will reach its full potential was significant given the challenging few years the hospitality industry has had. Following a discussion of the design requirements, it was decided to lower the front raised area, instantly opening up the front half of the room, and to divide the space with a brick wall made of reclaimed bricks and roof tiles, to create a truly unique design that makes the wall appear to have always been there. Customers will experience the area as spacious yet intimate, because of this clever opening up of the space and separating the room.
People have often asked us, “Why do you call it Brickyard?” as Simon relates. “That question won’t be raised much longer.”
Regulars at Brickyard Gastropub will be pleased to learn that the menu selection will remain mostly the same but with a couple of exciting new additions. New options on the menu include starters such as ‘tender stem broccoli pakora with coriander chutney, mint yoghurt and fermented jalapenos’. Or mouth-watering new mains such as ’10 hour braised iberico pork cheek with mustard mash and caramelised onion gravy’.
Brickyard menu favourites have all endured the renovation, including what is locally regarded as Dublin’s best chicken wings, mac-and-cheese bites, and delicious burgers. Along with these classics, the menu includes a diverse selection of international cuisine with Mexican, Indian, Thai, and Italian influences.
Dinner is available seven days a week, and brunch is served every weekend. The beer menu, as ever, is mostly rotational, with a couple of stalwarts remaining unchanged, and the team have got some phenomenal new beers tapped up for the opening weeks. The cocktail menu will see an update too, but again, retaining the favourites for all long-term-devotees.
Speaking on the food offering at Brickyard and the importance of their business to the local community, Simon explains: “We work with some amazing Irish artisan producers and suppliers including Pigs On The Green, McLoughlin’s Butchers, Firehouse Bakery and Ocean Marine Seafood to bring the very best of Irish produce to the table. Erwin and I are extremely hands-on. I spent 4 years running the kitchen as head chef, and we have since hired Juha Salo, who was most recently with the Winding Stair, to take the helm in the kitchen. He has brought his own experience and flair to the food. There’s hardly a night where you won’t find one of us behind the bar or running the floor, and I think that our customers appreciate that.”
“We are a part of the community and are very proud to act as a social hub in Dublin 16. We are also the official sponsors of the Dundrum FC senior team, and we do a lot of charity work.”
With 25 beers on draught and several more by can and bottle, Brickyard has a collaborative brewing project called Two Sides Brewing with another great Dublin bar, 57 The Headline. The beer is brewed in the local Ballymount Brewery, brewing modern beer-style variations of lagers, ales and stouts and 6 of their beers are available on tap currently at Brickyard.
Brickyard is located directly above the Balally Luas Stop on the Green Line, making it an exceedingly handy location for those who use the Luas to commute. Food will be served from 12pm Mon-Fri and 11am Sat & Sun, and ends at 9pm Sun-Wed and 10pm Thurs-Sat. Starters begin at €5.95, mains from €15.95 and desserts start at €6.50. Bespoke cocktails begin at €11 and craft beers from €6.00. Reservations are available for groups of 10 or more, for smaller parties walk-ins only.
Contact [email protected] or by calling 012987410.
