Step out of the bustling cobblestone streets of Temple Bar and follow the stairs down to Tomahawk where beautiful windows allow in light from street level, this is an intimate and unique dining setting – and our steaks are the star of the show. We have spent months researching where to source the best steaks from around the world and the results of that exploration is there is no better beef than Irish and we are proud to say that we serve only the market-best at Tomahawk.
We work with the team at Dollard & Co. Food Market to sources top level Irish beef. The cuts are hung in the Dollard & Co. Dry Aging Chamber for a maximum of 28 days as we feel that is the perfect amount of ageing. We want people to enjoy their beef like they would wines, whiskeys or cheeses, experiencing the different flavour notes due to the aging, smoking and cooking processes on the charcoal burning grill. We hope that people will visit Tomahawk time and again to expand their palate and have a brilliant culinary experience.
Our Head Chef Eamonn McGarry has been working in the food industry for nearly 20 years. Starting out as a commis chef in Odessa Club and Market Bar, Eamonn developed a passion and respect for cooking with high quality produce and ingredients.
We offer two different styles of seating with a gorgeous timber dining bar set around our open kitchen, you can watch the theatre of a professional kitchen at work right there in front of you. Alternatively, if you want to focus on the company and the food, you can choose to sit back and relax in the leather dining chairs and savour the atmosphere.
We’ve worked to make Tomahawk a cosy and elegant yet comfortable eatery. Our team are both knowledgeable and passionate about food, Irish produce and are avidly involved in every step of your experience. They’ll talk you through the choices – from Black Angus Striploin to The Tomahawk a 24oz Ribeye for two, because sharing is caring especially when it comes to food, but we don’t judge if you don’t feel the same.