Dublin institution, Porterhouse Central of Nassau Street, is set to reopen after a total refurbishment.
Tapped will specialise in local and international craft beer, organic and sustainable wine, and their own kegged cocktails on tap. The new bar will have one of the highest number of taps on site in Ireland, boasting over 50 (hence the new name) and aims to wow DJ sets.
The Dublin landmark was once much-loved as Judge Roy Beans before opening as Porterhouse Central in 2004. Still under the arm of the Porterhouse Group, the venue has been closed since earlier this summer for an extensive redesign and rebuild.
Elliot Hughes, Managing Director of Porterhouse Brew Co and Dingle Distillery, said: “Starting with beer, it is only natural for us to offer our own Porterhouse Brewery products, such as Plain, Rambler and Renegade, but it’s also essential to us that the customer has far-reaching options. We will offer beers from independent breweries across Ireland and around the world including White Hag, Garage, Stigbergets, Trouble Brewing and Kinnegar. To ensure new beers are always being introduced the beer menu will change weekly.”
Moving on to their cocktails on tap offering, Elliot continued: “Serving cocktails on tap eliminates an enormous amount of waste daily, but equally it saves the consumer so much time waiting for their drink. However, we do understand that initial impressions may be that cocktails on tap might not be of the same standard cocktail connoisseurs are used to. We are very confident this will not be the case here.”
“Each cocktail on tap will be carefully curated by Dingle Distillery Global Ambassador Alan Glynn and made by the team just down the road in our brewery, where a cocktail laboratory has just been created for this purpose. This allows us to offer fresh bespoke cocktails on tap and to minimise our environmental impact while doing so. Only premium spirits are being used, such as Dingle Gin, Dingle Vodka, Bacardi, Regal Rogue and our award-winning Dingle Single Malt, to ensure highest quality cocktails each time.”
“These cocktails will be just as delicious as the consumer demands, so much quicker to serve and ultimately far, far better for the environment.”
Tapped will offer a premium wine selection, both on tap and by the bottle, as well as a range of canned craft beers, a large offering of Irish whiskey, rum, tequila, and a non-alcoholic drinks selection.
Elliot added: “Customers are looking for experiences when it comes to eating and drinking out and that includes their surroundings. It was important that we brought something truly unique to the Dublin bar scene, while thinking of sustainable practices every step of the way. We brought on the exceptionally original and talented Irish creative studio ‘Third Mind Design’ to come up with a truly eye-catching concept, while creating a bold and contemporary atmosphere.”
The venue features very few materials: wood, concrete and steel make up the majority, while Italian glass bricks are used to create bespoke countertops. Ireland’s first full concrete bar stretches 15 metres in length. A bespoke live online menu has been created so that all patrons can view remotely. A local robotics company has been commissioned to create a rotating menu which will move on loop showcasing guest beers and specials – the first of its kind in Ireland.
Steel tables as well as shipping container pods create intimate yet edgy private seating booths. Up-cycled furniture, kegged chairs and even old TV frames, which will be used to house local Irish art, are dotted across the venue. Every piece of furniture at Tapped has been custom-made locally by Irish creatives.
Tapped will be open from 12pm Monday to Friday and 11am Saturday and Sunday until late.
