Slice of the City

Cooking From the Heart

For Ryan, this takeover isn’t just about the food—it’s about the people. “I’m excited to be on the dining room floor, schmoozing,” he says with a grin. “I’m excited to cook with the lads. The camaraderie is always fantastic, especially when the boys are coming over from back home.”

In this case, “home” means Cork—specifically The River Lee, The Dupont Circle’s sister property—where Ryan first honed his craft. For the takeover, he’ll be reunited in the kitchen with his old mentor Paul Lane, a chef and friend from those early days, bringing a familiar rhythm and shared history to the table.

At The Pembroke, that energy translates into two nights of what Ryan describes as “really fun, really good cooking—good quality cooking—cooking from home, cooking from the heart.”

A Celebration by Nature

Ask Ryan to define Irish cuisine, and his answer is immediate. “I think Irish cuisine is about celebration,” he says. “Any reason for us to have a celebration is enough. We could be betting on two flies up a wall—if the fella on the left wins, we’re having a party.”

That instinct to celebrate, he explains, runs deep. Big families, full tables, and the belief that even the smallest wins are worth marking. “Life should be celebrated no matter what you do, who you’re with,” Ryan says. “Every win should be celebrated, big or small. Irish cuisine itself is a celebration.”

The Dishes That Tell the Story

The menu Ryan brings to The Pembroke reflects that philosophy—generous, personal, and grounded in memory.

At the center is his lobster raviolo, a dish inspired by his mother’s home cooking and one that traces his journey from family kitchen to global recognition. Rich yet restrained, it balances technique with nostalgia, offering a deeply personal take on modern Irish cooking.

Then there’s the veal, a dish that earned some of the highest praise during Hell’s Kitchen—famously described by Gordon Ramsay as one of the best plates served on the show. This dish nods to a classic Irish mindset, elevated through precision and care. “At the end of the day, Irish food is meat and two vegetables,” Ryan says. “That’s how we grew up eating.”

And what makes his signature dish so memorable? “Using the best of what mother nature has to offer. It's all about simplifying as much as possible and letting the ingredients speak for themselves.”

Dessert brings a final, knowing wink to Hell’s Kitchen: sticky toffee pudding, prepared using the iconic recipe and served as a shared point of reference for fans of the show and lovers of classic comfort alike. As Ryan puts it, “If it’s good enough for Gordon [Ramsay], it’s good enough for everybody else.”

Bringing a Bit of Home to the Table

Now based in the U.S., Ryan admits that food has become his way of staying connected to Ireland. “I come from a big family,” he says. “I miss everybody dearly back home. So it’s nice to be able to bring a bit of home to me—it cures a little bit of homesickness.”

This March, guests are invited to pull up a seat, raise a glass, and experience Irish cooking as Ryan knows it: heartfelt dishes, generous hospitality, and nights that feel genuinely worth celebrating.

Ryan O’Sullivan at The Pembroke
March 6–7, 2026 | 5:00–10:00 PM | Book your table