As I step out of the service lift into a kitchen on the first floor of the Fitzwilliam Hotel, stainless steel and a coffee machine aren’t exactly what I expected my first peek of this restaurant to be.
When I’m led out of the kitchen and onto the restaurant floor however, I’m grateful for the suspense-filled glance at what is arguably Dublin’s hottest restaurant right now – despite its opening date still one week away.
I’ve seen the photos on social media and sneak peek teaser videos of the interior, but the real thing is even more impressive.
I’m at Glovers Alley
, the newest restaurant in town that’s already fully booked for its first night and has been the main topic of conversation among Dublin foodies all month. It’s where the v swanky Thornton’s once was, and it’s had a millennial makeover.
Dubliner Andy McFadden is the executive chef leading the way, having moved from London where he lived for 12 years, working in the prestigious Pied à Terre restaurant. Fun fact: At age 25, Andy was the youngest chef in London to hold a Michelin star, so you know he means business. Now 32, he’s chuffed to be home, telling me that while he didn’t ask for an opportunity like this he couldn’t turn it down.
“I made a life in London – I wouldn’t say I made a home – but I made a life,” he says. “But my friends and family are back here.”
Not only is Glovers Alley by far the prettiest place in the city right now, it’s filled with tiny careful details that give it an extra touch of class