Artisan pizza makers who insist on nothing but the best, The Dough Bros are brothers Eugene and Ronan Greaney, and their childhood friend and chef, Laurence Enright.
Theirs is a success story that very nearly wasn't. On the way home from catering their very first event they had a bad crash, smashing their brand new street food truck into a bridge. It looked as if the business had failed before it had even begun. But the cream will always rise to the top and they were soon on the road again.
They built a cult following from their pizza van at Moycullen market and a few other locations around Galway city and achieved huge success at the Galway Food Festival, where they are one of the most popular stalls among a very good bunch of vendors. They appeared next in a pop-up in Abbeygate Street, where the arrival of the Bros and a few other new cafés and eating places very soon caused a buzz around the street, joining the dots between the existing eclectic retailers and giving that entire area a new identity and a lease of life.
The pop-up emerged with youthful exuberance and enthusiasm and never went away. It's rough and ready as pop-ups tend to be, everything is made out of pallets, spindles and scaffolding planks picked up from building sites, with further seating upstairs in the den and an outdoor terrace.
But, in their cooking, they use the very finest ingredients and the all important dough is made from 00 Caputo flour from Naples to achieve the unmistakable taste of an Italian pizza. There is also a small selection of Irish craft beers and cider.
The toppings are a cut above, locally sourced where possible with everything made on the premises. The wood fired oven creates theatre, an inviting glow and the distinctive char on the thin, chewy bases. The staff are personable, with warm welcomes and gracious goodbyes.
The menu is on a chalk board, as is the custom, and the pizzas hover around the €9 mark. The 'Buffalo Soldier', 'Posh Pepperoni' and the 'Chicken Caesar Salad' have become firm favourites and creative specials make regular appearances. Hoisin Duck, Prawn Po'boy and a cheesy ricotta calzone have all been featured. The fiery Bahn Mi special may even convert you to putting pickle on your pizza.
They still have their pizza truck, it is a regular sight at events and festivals. There is a respect for ingredients and immense pride in their product. The Dough Bros provide elevated street food with no compromise on quality. Locally inspired relaxed dining.
