Summer Local – Peachtree East brings a new zest to summer

PEAK summer is here and eating at the Peachtree East, which is celebrating its sixth birthday, brings a whole new zest to the season.

Since opening in August 2016, Peachtree East has grown into a venue for all occasions and seasons with their coffee house running around the clock and restaurant operating Tuesday to Sunday for brunch and Wednesday to Saturday for dinner.

Located in Tallaght Cross East adjacent to the County Library, Peachtree have been accommodating diners in their outdoor, all-day, and all-weather terrace as well as in the restaurant itself.

Upstairs they have a function room which is available for private hire while they also offer bespoke corporate outings for businesses and do catering for house parties.

Run by Killinarden native Paul Phillips, Peachtree East is constantly evolving with the times and currently employs 28 people – all of whom live within two miles of the restaurant.

Depending on the season, Peachtree will adapt their menus and methods in a bid to keep things interesting and fresh – while maintaining the tried and tested favourites.

For instance, now, with summer in full flow, the chefs have installed a buttermilk chicken burger with on-site made smoked bacon jam and jalapeño mayonnaise on the menu.

Paul Phillips

The crew serve six different types of mayonnaise, all of which are made in the restaurant.

Perhaps the most sought-after item on their menu is the pancakes, which fly out of kitchen when they serve brunch Tuesday to Sunday.

Also, with every adult breakfast or pancakes, children can get their pancakes for free – once the child to adult ratio is equal.

Chicken wings are a popular selection, which are a fixture on the newly launched early dining menu at the restaurant.

Early dining is served Wednesday to Saturday, with two courses costing €26 or three courses coming in at €32.

Just before the pandemic, Peachtree East invested in a brand-new state of the art woodfire oven which helped see them through COVID-19.

Leona Williams

They bake their own breads, ice-cream and doughs on site, with the dough going through a two-day process before it is turned into one of their beloved woodfired pizzas.

“We’re open six years now and I think we’ve become one of the landmark restaurants in the Tallaght area,” Paul tells The Echo.

“We’ve constantly got stronger and increased turnover over the years and thankfully we’re coming out the other side of COVID.

“That just showed the resilience in both our staff and customers, who never stopped showing up.

“I think that’s because we’ve maintained our core ethos that people keep coming back for, and that’s providing good quality dining and a casual, friendly service.”