Small Bite Food by Candlelight

The ban on smoking in public places introduced in Ireland in March 2004 – the first in Europe – posed particular problems in a country with a very strong pub culture, to say nothing of a damp climate not conducive to extended al fresco exposure. The response of the Porterhouse Group, a company best-known for its four microbrewery pubs in Ireland (plus one in London) has been to seek inspiration from the Iberian peninsula. In a carefully-researched break from its brew-pub operations, the company opened Port House in South William Street in central Dublin in July 2006. The emphasis is on serving quality wine, ports and sherries with a plentiful choice of small, savoury tapas dishes and the smaller stick-based Pintxos dishes popular in the Basque region of northern Spain. Customers are not allowed to smoke, of course, but the ambience is aided by candles; in fact, these are the sole form of lighting. Success with Port House led to the opening of a two floor Dublin unit, called Bar Pintxo in August 2007. Plates of tapas and Pintxos are priced individually with a typical price per head of €18 for six plus a glass of wine. Signature dishes include the octopus-based Pulpo a la Gallega, Caldereta (spicy lamb stew), Txistorras (chargrilled Basque sausages), Gildas (pickled chillies with anchovies and olives) plus more familiar dishes like tortilla, paella and gazpacho. Beer is also served but it is Pagoa, a Basque product. A choice of 13 ports served by the glass are priced from €3.15.
 
www.porthouse.ie
 

 
| 13 November 2008 |