Rhubarb was established in the summer of 2008 by local chef Norman Green. Having worked under the likes of the legendary Cath Gradwell at Aldens gaining invaluable knowledge of the industry it was time to go it alone. Norman left Aldens and went to Café Rouge, leaving there as Head Chef in 2008 with his sights set firmly on opening his own place.
Norman and his team focused on providing dishes using locally sourced ingredients with fresh seafood coming from Marty Johnston at East Coast Seafood with local beef and pork being sourced from Crosskeys Meats and McAtamney’s Butchers respectively. Rhubarb is an unlicensed restaurant (B.Y.O.), therefore diners are free to select their own choice of alcohol before a meal whilst saving a lot of money in the process. Rhubarb is a stone’s throw from both the Grand Opera House and the Dublin Road Cinema and the chefs have an excellent pre-theatre menu to compliment any night out.