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Dublin Pub: 10 very Irish years!
We barely miss the gas station.
The Dublin Pub has it all — or almost: A cool location, wonderful bar, snappy servers, fun patio, Guinness on tap, poured in a perfect pint (note the shamrock). Parking can be an issue when the inside is overflowing, but when weighing the good with the inconvenient, Dublin Pub lands heavily on the side of greatness.
Happy anniversary, Dublin Pub! It’s been 10 years since the old Shell station at Fifth and Wayne on Oregon’s edge was converted to its current pubiliciousness, a renovation that seems to have restored order to the busy corner — it’s a triangle made for a pub. And we love the man behind the bar, Tony Trick, who’s been there since the beginning. He knows your drink, he pours it well, and he’s ready with a joke if you’re so inclined. We don’t mind the owner, Steve Tieber, either — he’s ready with a handshake and a hefty, “How’ve you been?” We know it’s his job, but we love the attention.
And the food! It’s good, hearty, pub fare. In the winter, it’s beef stew; in the summer, there’s nothing like the Snake Driver Salad. In between, the Huntsman sandwich is a mess of deliciousness; the Reubens (they have two different kinds!) made for sharing. Way to go, Dublin Pub. Free for lunch? We Leadbellies, tasters of all that is good and greasy, stopped by this week in honor of the decade anniversary.
Sister Laura: Try the mousse, but not until you’ve had whatever’s the special. Sometimes it’s fish; on our last visit, it was a beef and provolone sandwich, smeared with some horseradish sauce and served on thick slabs of toast. And fries, obviously. If you’re into coffee, their long glass mugs are lovely, made ever so much nicer when the coffee’s Irish, if you know what I mean. You do.
Brother Ray: The last time I had fried round things was in Oklahoma, during a calf fry festival. I was not impressed (and somewhat scared for a while). Fast forward two decades, and I’m once again confronted with fried round things — the Dub Pub’s Blarney Stones, a sinful concoction of andouille sausage, potato, cheddar and Monterey jack cheeses that are deep fried, perfect for dipping.
Now, I’m impressed — so much so that I ate three of the four large pieces (cost: $7.99) and nearly bit off Sister Laura’s finger going for the fourth. Brother Ron beat me to the last piece. (Note to readers: Sister Laura here, who nearly lost a finger trying to shove the fried goo onto the floor so I wouldn’t have to look at it anymore. Why? Here’s the story: I ordered the Blarney Stones way back when, and found them more gross than almost anything I’ve eaten before or since — and that’s saying a lot. In fact, so serious was my un-recommendation it’s undoubtedly the only reason Brother Ray ordered the fried balls. Reader, he would have married them if he could have. I stand by my first — and lasting — impression. Blarney Stones is a punchline in my house. And not in a good way.)
Brother Ron: And yet, despite her dislike for Blarney Stones, it was not at all difficult to lure Sister Laura to a Leadbelly lunch at the Dub Pub, where she confessed upon arrival to being a bit of a regular. I am, too — it has turned out to be one of my favorite joints over the last 10 years, both for lunch and an after-work nip, either on the nice patio or in the dark, atmospheric interior. One year, joining friends for a St. Paddy’s breakfast, we scored that neat little nook near the bar (you know the one), and felt like we were in the Coolest Place In Town. And we were.
A word on the food: It’s good.
A word on the beer: It’s better. See you at the Pub, bub.
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Comments
By one of the POETS
May 16, 2008 8:43 AM | Link to this
The Dublin Pub rocks! I used to have a standing Friday night seat at the bar but now only go occasionally. Still a consistently good place for a pint or some food. The Pub fries are great! Keep up the good work, DP!