Karl Dillon and his team really do the good thing in House. The food, the room, the service, the value, the sense of community, are all the things offered to the people of Howth everyday that Mr Dillon and the crew open the doors.
A huge part of their ongoing success lies with the fact that they successfully know how to push every food button going: chicken with dauphinoise potatoes and sweetcorn purée, for example, is pure foodie dopamine territory, a dish that hits all the pleasure points with an assassin’s accuracy. Fillet steak with mash, green beans and pepper sauce does exactly the same thing, and so does every other choice on a judicious, succinct and successful food offering: hake with mussel beurre blanc and sauté potatoes; rabbit croquette with red cabbage slaw; rack of lamb with crispy polenta.
Mr Dillon has always understood the mechanics of great savoury cooking, and knows how the conjoining of different, essential food elements provokes our appetites, and sates our hunger. The House rings everyone’s bell, from breakfast through lunch and onto dinner, with an irresistible array of smart cooking: buttermilk chicken; pork belly tacos; brown rice bowl with tamari; braised beef brisket, a vivid cat-walk of great dishes that elevate home cooking into something special, thanks to Mr Dillon’s experience and signature style.
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