Eat Out London!Hubbard & Bell
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The all-day restaurant has an open kitchen serving grilled meats, seafood and small plates, in addition to a wide choice of breakfast dishes and a weekend brunch menu.
The bar menu offers classic cocktails, homemade shrubs and sodas with an array of snacks, and plays host to DJs from Thursdays to Saturdays.
Private hire is available in our Apartment space.
Drinks parties and private dining.
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Hubbard & Hubbard, Inc
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Restaurant Review: Middle Eastern Feast at Brother Hubbard
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In three and a half years, Brother Hubbard has gone from a small café on Capel Street to knocking down the wall to the building next door to build a sit down café with an outdoor heated garden, a take-away section, an upstairs seating area and an entirely new café on the other end of town (Sister Sadie), also offering brunch, lunch and now dinner.
The Middle Eastern Feast is the latest in Brother Hubbard’s expansion, and it’s an addition that immediately makes sense.
Middle Eastern food caters well for vegetarians, and that is reflected in the entirely meat-free starter platter, delivered on a Moroccan tray.
Cauliflower florets are coated in a spiced crust and fried until crunchy, with the housemade flatbread with a healthy coating of za’atar (a Middle Eastern spice blend of thyme, oregano, sesame seeds and salt that smells like a souk – in a good way) on offer for dipping and tearing.
The Middle Eastern Feast at Brother Hubbard is available Wednesday – Saturday from 6pm, with Little Brother next door open for wine at 6pm.
Brother Hubbard
Hubbard Inn
Hubbard Inn boasts three floors of both private and semi-private event spaces that can host anywhere from 10-700 cherished guests.
All of our spaces are customizable to suit your event's needs.
Review: Brother Hubbard on Dublin's Capel Street grows up
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Middle Eastern food is perfect platter cooking for these nights, plated up on the big dishes that live at the back of the cupboard.
Since August they have been opening in their next door “little brother” premises in the evenings from Wednesday to Saturday for a set menu based on that idea of a Middle Eastern feast.
The joy of this shared platter is the dunking of bits into other dressings or the soup.
The mains take that great larder of Middle Eastern ingredients and methods to a heartier place again with juicy pink rare lamb cutlets in a bowl with red onion sumac and pink pops of pomegranate seeds.
The king of the four mains is a beef kofta, large sausages of minced beef with feta rolled in the middle and a soupy tomato and red pepper sauce that dings every flavour bell.