The Dayton Daily News Dining Divas are out on the town this week, reviewing the specials at some of the restaurants participating in Restaurant Week. Keep checking back for more reviews.
You never need an excuse to enjoy the Dublin Pub, a Dayton favorite, rising out of the ashes of a former cinder-block gas station at Wayne and Fifth streets on the edge of the Oregon District. The owners have turned it into the THE place to enjoy traditional Irish fare. The authentic atmosphere takes you to the heart of Ireland, and the amazing soon-to-be-ready new expansion — adding a two-story dining room with an open second-floor patio — makes this restaurant/bar even more delightful. It truly will become a regional destination and great for tourism.
For Restaurant Week, the Dub Pub (as it is lovingly nicknamed) features dinner for two for $20.14. Their special this week features an appetizer (except the sampler, but any other one is OK), and two sandwiches (except burgers, and there are plenty of choices). We did the math, and we easily saved a third of the cost of our bill.
Sandy O’Collins was in a bad mood and really didn’t feel energetic. She told Connie O’Post, “This is the last thing I want do tonight!”
The other Irish lass was properly offended and said, “Come on, it’ll be fun.”
It didn’t take much to motivate her friend to take the short trip to the Pub.
Sandy should have known. Anytime at the Dublin Pub is fun.
We sat on the patio, even though it was cool and breezy for a July night, and Sandy hadn’t brought a jacket. The patio was always “OK”, but now, with the new building butting up against one side, the ambience has changed drastically, and it is much more enjoyable. We can’t wait until the addition is complete.
We were greeted by two co-workers, who happened to precede us. Jimmy and Kim offered to be our de-facto film crew. Jimmy changed his baseball hat into a director’s cap, and Kim offered to be the “grip,” just because that’s a funny word. We’re not sure what a grip does. Suddenly the laughs began and the Divas’ true nature was caught on video.
What we had:
DRINKS:
Connie: She’s a Guinness girl. Its darkness tricks you into thinking it’s a heavy beer, but it’s not. Guinness goes down smoothly and quickly. No wonder it’s a favorite around the world. “Plus, I like to draw pictures in the foam,” Ms. O’Post said.
Sandy: Always looking for a new taste, she chose Smithwick’s and a shot of Jameson, the No. 1 selling Irish whisky in the world. As the Dub Pub website states, it is crisp, clean, sweet, vanilla, spicy and mellow. And it makes you feel that way, too. Smithwick’s, for the uninitiated, is pronounced SMID-icks. If you order SMITH-WICKS, you’ll get a look from any bartender that says, “newbie”! Smithwick’s is Ireland’s oldest ale, first brewed in 1710. Sandy ordered the red label premium pour. It’s ahhhsome.
APPETIZER:
Connie: “Sandy, do you like mushrooms?”
Sandy: (thinking to self … GAG! It’s fungus.) “Sure.” Sandy is trying to expand her palate.
So Connie ordered the Giant Stuffed Mushroom (normally $10.99). It’s a portabello topped with chopped sauteed mushrooms, garlic pecans and melted Parmesan cheese. It’s a huge, 2-sided portion, filling a 10-inch plate.
Connie: “Mmm, yum. I love the crispness of the pecans and how the cheese is also crispy around the edges but melty in the center.”
Sandy: (thinking to self … GAG! It’s fungus.) But since this is a dining adventure, Ms. O’Collins steered her fork toward the fungus. “I don’t mind the taste of mushrooms, if they’re chopped up on a pizza, it’s just … the texture, eating a whole bite of mushroom …” as she put a piece in her palate. The flavor was amazing. For people who love portabello, you’ll love this appetizer.
SANDWICHES:
With 11 sandwiches to choose from, including The Ruck, which they tout on their menu was “made famous by the Dayton Daily News,” there’s something here for everyone. Remember the Restaurant Week choices include two sandwiches (except burgers) for $20.14.
Connie: The Five-Point New York Reuben. The menu says it’s named for the million Irish immigrants. It’s marbled rye, stuffed with shaved corn beef, traditional slaw, thousand island dressing, salt and vinegar chips and Swiss cheese. Plus it’s served with an extra helping of salt and vinegar chips. Connie, however, opted for the mashed potatoes and gravy. Sandy tried the mashed potatoes: “The first flavor reminds me of Thanksgiving. Delicious!”
“My goal tonight was to be ‘French’— have three bites then stop. And that was a long time ago,”Connie said as she took another bite. “And that’s no blarney.”
Sandy: The Carvery. The trifecta of sandwiches. Carved ham, roast beef and turkey, sitting on a soft, warm pretzel roll and topped with sauteed onions and Monterrey jack cheese. It seems pretzel rolls are gaining in popularity. Having eaten pretzels in Germany, Sandy said that American pretzel rolls don’t compare. The flavor of German pretzels is bolder. American rolls don’t have near the flavor. Having said that, though, this sandwich is terrific. It’s perfect size is not so big as to demand a “to-go” box, yet it’s filling and delicious.
Other choices on the sandwich menu include the previously-mentioned “Ruck,” their No. 1 sandwich, which is beef brisket cooked in their own Guinness BBQ sauce with sauteed onions and cheddar cheese on a toasted pretzel roll. Other options include sirloin sandwiches (Shamrock’s Sirloin), chicken (The Darby), cheese (Monster Grilled Cheese), club (County Cork Club), and even Irish Cheesesteak.
All sandwiches are served with wedge fries and pickle chips. They will substitute the fries, so ask if you want to try the potatoes and gravy.
Your Divas give the Dub Pub two digits up for their Restaurant Week special, and for the all-around experience. It’s amazing what can come out of an abandoned gas station, now Dayton’s premier Irish bar and restaurant.
The place: The Dublin Pub
The info: 300 Wayne Ave. Dayton; www.dubpub.com; Facebook: The Dublin Pub; 937-224-7822; email: info@dubpub.com
Hours:
Monday through Thursday, 11 a.m. to 1 a.m. (kitchen closes 11 p.m.)
Friday and Saturday, 11 a.m. to 2:30 a.m. (late-night menu available)
Sunday, 11 a.m. to midnight (kitchen closes at 10p.m.)
Final musings:
Restaurant Week is sponsored by the Miami Valley Restaurant Association. Dining Divas Sandy Collins and Connie Post are out reviewing participating locations. Email us at life@coxinc.com or post at
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