Elbow Lane, Brew and Smoke House, Cork

+353 21 239 0479
Winner: Best in Category, Wheat Beers. ELbow Lane Arrow Weisse
THE MCKENNAS' GUIDES BEST IN IRELAND AWARD

Information and contact

Set in a handsome building at the end of Oliver Plunkett Street in Cork city, this new restaurant combines an in-house nano brewery—for the already established Elbow Lane craft beer—with a smoke house serving exciting food and drinks. Open 7 days.

Google Map of 4 oliver plunkett street cork city ireland
  • Opening Hours
    • Mon 17:00–22:00
    • Tue 17:00–22:00
    • Wed 17:00–22:00
    • Thu 17:00–22:00
    • Fri 17:00–23:00
    • Sat 16:00–23:00
    • Sun 16:00–22:00
  • PLEASE NOTE: The restaurant is currently closed temporarily due to fire [more info]. We will be closed for as short a time as possible, for repairs and refurbishment, and will re-open as soon as possible.
  • Services
    • No Bookings taken
    • Walk ins only
    • Table service
    Payment Options
    • American Express
    • Mastercard
    • Visa

Our Beers

We’re really proud of the beers that we make here in our tiny brewery. There are no additives and we proudly brew according to the principles of the German Purity Law which means that we use four ingredients to make our beer. Quality and taste are paramount to us and we formulated the beers below specifically to work with the food we offer in our four restaurants.
We hope you enjoy!

Elbow Lager

Elbow Lager

Angel Stout

Angel Stout

Wisdom Ale

Wisdom Ale

Jawbone Pale Ale

Jawbone Pale Ale

Arrow Weiss

Arrow Weiss

Shop

Vouchers

Notice

27 July 2016

Voucher sales are temporarily suspended due to fire [more info] and will resume once Elbow Lane reopens as soon as possible.

Existing Vouchers may always be redeemed at any of our sister restaurants: Market Lane, The Castle Cafe and ORSO

We apologise for any inconvenience this may cause and look forward to welcoming you at Elbow Lane again soon.

Take home a taste of Elbow Lane with our special Rub and Sauce, available to purchase in the restaurant, at a growing list of outlets nationwide.

Elbow Lane Smokehouse Sauce

Available in store and from a growing list of shops nationwide

This amazing Smokehouse sauce comes straight from the kitchens of our restaurant where we use it for a great many dishes. We suggest that it can be a dip, a marinade or a sauce. Our favourite use of it is on our pork rib dish. When we cook this dish at home we buy our ribs the day before, usually from Tom Durcan in the English Market. We apply our Smokehouse Rub to flavour the meat in advance and leave them to chill in the fridge overnight. We then pre-heat our oven to 100 degrees Celsius, insert our ribs and let them cook for 3 hours.

30 minutes before they’re done we take them out and, well there’s no other word for it, SLATHER them with this sauce. We then return them to the oven and sit by the door for the last half hour to make sure nobody else comes in and whisks them away. We let them rest for around 5 seconds and then eat them with some home-made coleslaw and roast sweet potatoes.

More info: smokehousesauce.ie

 @SmokeHouseSauce    /SmokeHouseSauce


Dry Rub

Available in store

About this Dry Rub
This rub is a combination of salt, pepper, sugar, herbs and spices and can be used to flavour meat in any dish. Unlike a marinade, the dry rub will form a tasty crust on the exterior of the meat when grilled. If grilled, the sugar will caramelize and form a crust to seal in all the flavor and juices. Just about any meat can be rubbed before going on the grill or in the oven. There are people that would disapprove of you using this rub as a seasoning on chips, potatoes and indeed breakfast cereals, but we don’t know any of those people.

Thicker cuts and cuts of steak with a bone in them tend to be more flavourful, but require more time to cook. We suggest ribeye steaks, t-bone steaks, centre cut loin and sirloin steaks. We also season our triple-cooked chips in the restaurant with a version of this rub.

Method
Working with 1 steak at a time, apply a generous amount of rub to 1 side and using your hand, rub the spices around the surface of the meat until it’s totally covered. Turn the steak over and apply the rub to this side as well.
Rubs can be applied as soon as a few minutes prior to grilling, but the best flavour comes as a result of letting the steaks rest, covered, in the refrigerator overnight or for at least a few hours. Let the meat come to room temperature prior to grilling it. In our restaurant having applied the rub, we wrap our meat in clingfilm to ensure that the rub can do its job properly.
Put the steaks on a preheated grill and cook them until they’re cooked according to your taste. This rub can burn so it is advised to cook the steaks over a lower temperature.

Let us know how you use this rub and the best recipes win beer & food vouchers from our restaurant.

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