New Orleans-Inspired Restaurant To Open In Dublin 2

By Robert McHugh
New Orleans-Inspired Restaurant To Open In Dublin 2

The team behind Krewe, the New Orleans-inspired bar and eatery on Capel Street, has announced the opening of a new sister restaurant, Krewe South, on Charlemont Square, Dublin 2.

Like its sister venue, the new Krewe South plans to transport guests to the heart of New Orleans with a fun atmosphere and Creole cuisine.

New Orleans Flavour

The menu, created in collaboration with head chef Niall Smyth (after numerous research trips to New Orleans), takes inspiration from the flavour of Cajun creole cuisine, while sourcing fresh ingredients locally, in Ireland.

From classic jambalaya to po boys, each dish is crafted to evoke the authentic flavour of New Orleans, for which Capel Street’s original Krewe has become famous.

‘Creole And Smoked Cuisine’

“Designing this menu with head chef Niall Smyth, we wanted to ensure we kept it authentic to Cajun, Creole and smoked cuisine, with classics such as soft-shell crab, crispy pork belly, gris-gris salad and jambalaya, but ensuring it satisfied the Irish consumer,” said Conor McCrohan, co-owner, “so, for example, swapping catfish – popular in New Orleans – to Irish cod.”


Cocktail Menu

Seán Ralston and mixologists have created a bespoke cocktail menu for Krewe South.

The new offering includes a mix of New Orleans classics, as well as original Krewe favourites, all offering a fusion of ‘the Deep South and Irish flavours.’

Street Art

With street art being another signature element of New Orleans culture, Irish street artist Zurdie has created a bespoke graffiti wall outside the front of the venue, and inside, two large-scale pieces have been completed by Irish artist Sumsone.

The team is also planning an art wall that will commence from January onwards, showcasing Irish artists.

‘Electric Energy’

“With our art wall plans now taking shape, this will add another layer of vibrancy,” said Belinda Kelly, co-founder.

“We are excited to create a space where food, art, and an electric energy harmoniously converge.”