By Fiona O'Dwyer
Deansgrove is a rare and exciting new concept….
A concept that began on a farm, progressed to a butcher shop and finally has arrived, in all its wonder to become Deansgrove Steakhouse. It’s a restaurant that stems from a strong “paddock to plate” ethos – home-producing beef of the highest quality for over 4 decades….
Fiona O’Dwyer is a craft butcher for over 10 years. Growing up, sitting around the family table where food was always the topic of conversation has allowed her to develop a genuine appreciation for good, honest, simple produce. Fiona’s father taught her the art of butchery, instilling in her, a great understanding of the true craft that it is.
Her Dad, Martin, opened their iconic shop in Cashel in 1973 where dry aging beef became their specialty as it is today. O’Dwyer’s rear their cattle on their rich Tipperary grassland, outside the town. Having the farm and abattoir here at Deansgrove allows them to control every step that is required to produce their superior beef.
Cattle free to roam through rich nutritious grass gives their beef its unmistakable great taste. They dry age their Steaks for at least 35 days in purpose built cold chambers, where nothing extra is added, just time…. This simple but effective philosophy allows O’Dwyer's to ethically produce beef of the highest standard with a taste and flavor like no other.
Deansgrove Steakhouse is a restaurant where great food and wine come together in a way that is so simple and yet so exciting!
Excellent service and warm ambiance always makes for a wonderful evening at the Deansgrove Steakhouse.