THEN: In August 2018, Irish Country Living met brothers Eugene and Ronan Greaney of The Dough Bros in Galway city, who shared their journey from food truck to pop-up to top pizzeria.
NOW: While 2020 has had more than its share of challenges for the restaurant industry, for brothers Eugene and Ronan, it has also been the year that they have made history, after The Dough Bros was named in the Top 50 Best Pizzerias in Europe.
In fact, the Galway pizzeria was ranked at number 21 in the prestigious list; one of just two pizzerias in Ireland to make the cut (or should that be slice?) at a ceremony in Milan earlier this month.
Due to COVID-19 restrictions, the brothers were unable to travel to the event, but celebrated safely – and in style – regardless.
“We rented tuxes, borrowed a projector from mates, had a slap-up meal with plenty of wine and watched the countdown live with family and loved ones on the big screen. To be in the top 50 was a lifetime achievement in itself but to be named at number 21 was something we are incredibly proud of.
The Dough Bros was named in the Top 50 Best Pizzerias in Europe.
“It’s a huge win for The Dough Bros but also for pizza in Ireland and Irish food in general. These awards rarely pass Dublin, so it’s a huge win for the west too. Our goal was to revolutionise pizza in Ireland and put Irish pizza on the international map, and it feels like we have done that.”
Since starting up in 2013, the brothers have made their name for their Italian-style pizza with an Irish twist, working with producers including Toons Bridge Dairy, Sliabh Aughty honey, Gubbeen charcuterie and more for favourites like their “Peter Stinger” pizza. But no matter what the topping, the secret is in the preparation, with the dough proved in advance for 48-72 hours and cooked in a 500°C Stefano Ferrara wood-fired oven.
Since starting up in 2013, the brothers have made their name for their Italian style pizza with an Irish twist, working with producers including Toons Bridge Dairy, Sliabh Aughty honey, Gubbeen charcuterie and more for favourites like their “Peter Stinger” pizza.
Since COVID-19, they have made a number of adaptions; for instance, developing their own DIY kits so people could make their own pizzas at home during lockdown. They later opened their premises on Middle St for takeaway and teamed up with O’Connell’s Bar in Eyre Square in July to provide a food offering there, with plans to reopen Middle St for sit-down dining in the near future.
For updates, visit TheDoughBros.ie or follow on social media.
Read more
Pizza with a twist at The Dough Bros
“From success Stateside to a royal commission”
THEN: In August 2018, Irish Country Living met brothers Eugene and Ronan Greaney of The Dough Bros in Galway city, who shared their journey from food truck to pop-up to top pizzeria.
NOW: While 2020 has had more than its share of challenges for the restaurant industry, for brothers Eugene and Ronan, it has also been the year that they have made history, after The Dough Bros was named in the Top 50 Best Pizzerias in Europe.
In fact, the Galway pizzeria was ranked at number 21 in the prestigious list; one of just two pizzerias in Ireland to make the cut (or should that be slice?) at a ceremony in Milan earlier this month.
Due to COVID-19 restrictions, the brothers were unable to travel to the event, but celebrated safely – and in style – regardless.
“We rented tuxes, borrowed a projector from mates, had a slap-up meal with plenty of wine and watched the countdown live with family and loved ones on the big screen. To be in the top 50 was a lifetime achievement in itself but to be named at number 21 was something we are incredibly proud of.
The Dough Bros was named in the Top 50 Best Pizzerias in Europe.
“It’s a huge win for The Dough Bros but also for pizza in Ireland and Irish food in general. These awards rarely pass Dublin, so it’s a huge win for the west too. Our goal was to revolutionise pizza in Ireland and put Irish pizza on the international map, and it feels like we have done that.”
Since starting up in 2013, the brothers have made their name for their Italian-style pizza with an Irish twist, working with producers including Toons Bridge Dairy, Sliabh Aughty honey, Gubbeen charcuterie and more for favourites like their “Peter Stinger” pizza. But no matter what the topping, the secret is in the preparation, with the dough proved in advance for 48-72 hours and cooked in a 500°C Stefano Ferrara wood-fired oven.
Since starting up in 2013, the brothers have made their name for their Italian style pizza with an Irish twist, working with producers including Toons Bridge Dairy, Sliabh Aughty honey, Gubbeen charcuterie and more for favourites like their “Peter Stinger” pizza.
Since COVID-19, they have made a number of adaptions; for instance, developing their own DIY kits so people could make their own pizzas at home during lockdown. They later opened their premises on Middle St for takeaway and teamed up with O’Connell’s Bar in Eyre Square in July to provide a food offering there, with plans to reopen Middle St for sit-down dining in the near future.
For updates, visit TheDoughBros.ie or follow on social media.
Read more
Pizza with a twist at The Dough Bros
“From success Stateside to a royal commission”
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