Entre Pans

Simple, Creative and Delicious.

    • Bierhaus Food

    • PORTION O’ HOUSE SPUDS

      2.50

      sauteéd with onion, butter, Entrepans sauce and spices

      + smoked bacon\\ 3 cheese\\ pickles\\ 'slaw                    €0.50 each

    • CLASSIC GRILLED-CHEESE

      6.00

      Hegarty xtra, Raclette, smoked cheddar, mustard, tomato, onion, pickle

    • CLASSIC GRILLED-CHEESE + Bacon

      7.00

      Hegarty xtra, Raclette, smoked cheddar, mustard, tomato, onion, pickle

    • BANH-MI

      7.00

      Herterich pork shoulder Louisiana rub, Vietnamese salad and pickles, pate, mayo

    • ROSSAVEAL SMOKED MACKEREL PO' BOY

      7

      Tomato , cucumber pickle, entrepans tartar, potato, lettuce

    • SBLPT

      6.50

      Smoked Bacon Lettuce Potato (fried) Tomato, mustard, onion , pickle, mayo

    • FRIED MARINATED TOFU PO' BOY

      6.50

Entre Pans

Entrepans, an exciting new food venture in Galway, will be officially launched at the Bierhaus on Sunday December 1st from 6pm. Best described as a fresh, hot sandwich stall in a bar, Entrepans, which means “between bread” in Catalan, serves a selection of sandwiches made with locally sourced produce and cooked with international flavour and flair. Run by Frank O’Connell and Paul Lewis from the deep south in Ireland, the Entrepans kitchen is open from Monday to Sunday, serving from 4 until 10pm, and their partnership with the Bierhaus looks set to become a food destination spot in the west.

Lauded by John and Sally McKenna of the Best in Ireland McKenna Guides as ‘New Celts’, Frank and Paul have been working together for many years and ran their own restaurants in An Cruibín and The Silk Purse in Cork, along with other catering endeavours. Their gastro and cultural adventures have seen them travel to China with the Irish government, where they catered in the Shanghai Plaza Hotel, and they have completed successful residencies in the renowned Barcelona restaurants Santa, Santa Maria and Restaurant Me.

Now at home in one of Galway’s most established locals, Entrepans will serve up sandwiches like ‘BANH-MI’ (Herterich pork shoulder Louisiana rub with Vietnamese salad, pickles, paté and mayo), ‘ROSSAVEAL PO’ BOY’ (smoked mackerel, tomato , cucumber pickle, Entrepans tartar, potato and lettuce), and not forgetting the vegetarians with tofu options and the ‘CLASSIC GRILLED-CHEESE’ (Hegarty extra, Raclette, smoked cheddar, mustard, tomato, onion and pickle). Opened in 2005, the Bierhaus is the original purveyor of craft and local beers in the city and stock an extensive selection of beer, along with speciality ciders and spirits and a bespoke cocktail menu.

Proprietors Jack Considine and Conor Lynam are delighted to house Entrepans and believe Frank and Paul have tapped into a niche market. “To have gentlemen of this pedigree serving such high-quality grub in our pub, and to be getting such a kick out of it while doing so, is a pleasure and looks to become an enduring extension of what we do here.”

OPENING TIMES

Monday through Sunday 4pm to 10pm.

OTHER INFORMATION

Past catering clients of Frank and Paul include Bord Bia, Tourism Ireland and Slow Food. Their TV pilot … was aired on UKTV Food and they have appeared in national and international food and travel magazines such as Saveur, Conde Nast, Restaurateur China, Premier Croissant Japan and The Irish Times.