The Fallons have been involved in the hospitality business in Kildare since 1922 and, when their much loved Newbridge hotel, The Red House Inn, was destroyed by fire some years ago, Brian Fallon (of Fallon & Byrne in Dublin, see entry) brought the whole team to this well known premises in the attractive village of Kilcullen.
Following major renovations throughout, the building emerged with a beguiling interior - a stylish blend of old and new that will be familiar to anyone who remembers The Red House - and a very relaxing atmosphere.
The smartly understated olive green exterior is highlighted by simple gold signage, a promising sign for first-time visitors, who will also warm to the welcoming fire on chilly days and a prompt greeting from pleasant staff, who guide you to the atmospheric restaurant or to one of several eating areas in the buzzy bar - which is smartly and comfortably set up for dining, with wooden-topped tables and a mixture of upholstered banquettes and painted chairs.
Menus read really temptingly - and not only because the dishes themselves sound so delicious although they certainly do – but also because of the quality of their ingredients. Who could resist dinner menu starters of potted Kilmore Quay crab or Glin Valley chicken wings with hot sauce, sour cream and spring onions? Mains offer free range Curragh chicken served with Grangebeg organic carrots, and famed local butcher James Nolan supplies the mince for the 10 oz prime Irish burger with mature cheddar warm Waterford blaa, and tomato chutney.
Lunch offers some light bites – Croque Monsieur with smoked ham and cheddar cheese on white batch bread, for example, or St. Tola’s goat’s cheese and onion marmalade on sourdough. Alternatively, Fallons special chunky seafood chowder has a following, and many would vouch for the rigatoni pasta with Toulouse sausage.
If desserts are top of your list, then you're in the right place, although it may be difficult to choose between Fallons taste of lemon (lemon drizzle cake, lemon curd, citrus sorbet, raspberry meringues), the white chocolate and blackberry custard tart with spiced berry compote and vanilla ice cream, or the milk chocolate mousse served with honeycomb, marinated cherries and twice baked biscotti.
Everything about Fallons is good – the cooking, the generous portions (as befits this sporting area), the staff and the value for the quality offered. It’s no wonder their happy customers keep coming back for more.