After a busy first year, Notions has found its niche with a rotating menu of bold small plates, natural wines and cocktails, and a laid-back vibe distinct to Dublin 8 that keeps people coming back


June 2026: It’s been a transformative year for the team behind one of Dublin’s most loved brunch and coffee spots, Two Pups, with founders Zoe Ewing Evans and Kevin Douglas reimagining their neighbourhood café into “Notions” by night, a contemporary dining experience tucked away on the corner of Francis Street, Dublin 8.

Open Tuesday to Saturday from 5pm until late, the menu is rooted in simple ingredients and reimagined flavours, showcasing seasonal small plates and weekly specials with subtle changes that elevate taste and texture to the next level. Familiar favourites are given the ‘Notions’ treatment – think Gubbeen Arancini with a Red Pepper Ketchup or ‘Bold Boy’ Brown Bread with Whipped Guinness & Treacle Butter. With a bakery and kitchen on site, the Liberties local is centred around an “in-house” ethos.

With plate prices ranging from just €5.50 to €28, customers can share a wide selection of dishes packed with flavour and personality. Alternatively, should they take a notion themselves, guests can try the “No FOMO” option, which includes every plate on the menu for just €58 (PP) or €100 (PP) with a drinks pairing not to be slept on.

While the menu is ever-changing, it often pays homage to one or two ‘comfort’ dishes. Currently available is the Caico e Pepe Gnocchi and Brassicas dish, Baby Potatoes with Confit Garlic Mayo and Crispy Shallots or a warming Roasted Cauliflower, Date and Butter Curry (a staff favourite!). Notions offers a vegetarian friendly menu, however there is always a seasonal seafood or meat offering available, such as Oysters with a Nam Pla Prik sauce, a Brazilian inspired Mackerel Moqueca, Vinaigrette and Farofa, Focaccia with Sobrasada and Mascarpone and Ibérico Presa with Chipotle and Slaw. A new dessert just in is the team’s ‘Cookies and Cream with Notions’ – a zero-waste take, tying everything about Two Pups & Notions together.

The drinks menu features a rotating selection of organic and “natty” wines from burgeoning vineyards across Europe. Additionally, there is a curated list of wine-based cocktails, including a Spicy Vermouth Spritz and Peche Blanc, designed for fresh, food-friendly drinking.

Speaking about the business evolution, co-founder Zoe Ewing Evans of Notions and Two Pups says:
“We’ve always wanted to create dining experiences that generate a bit of buzz but still feel relaxed and welcoming. We’re so lucky that our space on Francis Street really helps bring that vision to life. With Notions, the food is serious, but the atmosphere isn’t – we want people to come in, enjoy delicious wine, eat memorable food, and leave already planning to return.
Behind the scenes, we have a killer team doing a lot of the heavy lifting. The shift from Two Pups by day to Notions by night is a big undertaking for us with bakery, kitchen and front-of-house teams all working closely to reset the space each afternoon for dinner service. That shared energy and teamwork is a key part of what gives both Two Pups and Notions its warmth and character, which is what we want people to feel when they visit us.”


At the heart of Notions is Head Chef James Walsh, who joined the team in January 2026. His love of food began at 12, when he took his first kitchen job doing prep at The Acorn in his hometown of Tullamore. From there, he built a career across kitchens in Dublin, The Cotswolds and Lisbon, including a formative stage at The Greenhouse, time in multiple Michelin star restaurants in the UK and a role at Glovers Alley, all before moving to Portugal to work in the widely revered two-Michelin-starred restaurant, Belcanto.

That breadth of experience now heavily shapes his menu ideation at Notions – simple, flavour-forward food executed with precision. Thoughtful without ever feeling overly serious, and reflective of the warm, welcoming atmosphere that defines the restaurant. Those with a slightly more discerning palate will note the blend of flavours and techniques used as a direct result of James’s culinary journey.

Speaking about the menu at Notions, Head Chef James Walsh says:
“The goal with the menu at Notions is to create food that sounds exciting but never overcomplicated. We put a huge amount of thought into building flavour, texture and balance into every dish, but at its core it’s about honest food done really well.”


Alongside Two Pups and Notions in D8, Zoe and Kevin have opened a second café and Bold Boy Bakery in Fairview, continuing to build a loyal following centred on quality food, speciality coffee and genuine neighbourhood hospitality. With Two Pups having just won Best Dublin Café at this year’s Irish Restaurant Awards and Notions named as runner-up for Best Newcomer against some stiff competition, there is no denying that the couple have carved out a niche in the Irish hospitality scene. Rumour has it that the Fairview cafe will soon be launching a wine bar.
As part of the evolution of the Notions food offering, the team plans to introduce pasta and ice cream to the menu in the coming months – both of which will be made from scratch on site. Like the people behind it, the menu will there is no denying that the couple have built a strong reputation in the Irish hospitality scene. continue to reflect character and personality – notions, some might say?

For more information or to make a booking make sure to follow @notions.dublin on Instagram or check out the website www.twopupscoffee.com/notions.