The humble boxty is Ireland’s answer to the elegant French crêpe. From the Irish bocht ti, meaning poor house bread, it’s essentially a large potato pancake, made with finely grated potatoes, mashed potato or potato flour (or a combination of all three) and fried on a griddle. As the interest in traditional Irish cuisine has resurfaced over the last decade, the boxty has been tarted up and turned out at some of the country’s finer restaurants. Gallagher’s Boxty House, however, doesn’t mess with the purity of the boxty’s essential perfection: filling a hungry hole. Here it’s served wrapped around a proper fillet steak and smothered in onion gravy – accompanied by a pint of Guinness, it’s a hearty remedy to yet another cold and rainy night in Dublin. It’s been said the way to a man’s heart is through his stomach. The Irish knew this long ago, hence the old folk rhyme: “Boxty on the griddle, boxty on the pan. If you can’t bake boxty, sure you’ll never get a man.”
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