Check the website calendar for news on the opening schedule beginning next Friday....www.dublinerstl.com
this will work better....http://www.dublinerstl.com/Calendar.cfm
gsp, can you clarify something about your bar?
I know there are Dubliner Bars, or Pubs, in: DC, Seattle, San Francisco, Phoenix, St. Paul, Omaha, one in Florida somewhere, as well as the chain in Northern Europe. Is there any connection between your bar and any of those others? Some on here said there is a U.S. chain, but I can't find a connection between any of them. I am just wondering how you avoid trademark infringement with whichever Dubliner was the first in the U.S., especially since some are nearly nationally known.
I know there are Dubliner Bars, or Pubs, in: DC, Seattle, San Francisco, Phoenix, St. Paul, Omaha, one in Florida somewhere, as well as the chain in Northern Europe. Is there any connection between your bar and any of those others? Some on here said there is a U.S. chain, but I can't find a connection between any of them. I am just wondering how you avoid trademark infringement with whichever Dubliner was the first in the U.S., especially since some are nearly nationally known.
As far as I know, the owners and partners are all from St. Louis. I also noted that there are other Dubliners around the world and am not sure if that could be an issue in the future. I certainly hope that they did their homework before settling on the name...they have a lot invested in the project. I am simply going to work for them beginning next week as a bartender. I am not of Irish decent as are most of the new employees that I have met. The bar manager is formerly of Dublin and is very knowledgeable on Irish food and beverages.
Point of clarification on my last post: Most of the Dubliner employees are not of Irish decent.
"The Dubliner" is a very generic name that refers to a city and i doubt they would run into problems especially considering the "Bistro and Pub" tag name is part of the full name of the establishment.
Drove by last night around midnight. Looks like there was a good crowd in there.
Will try and check it out after the Rams game tomorrow.
Will try and check it out after the Rams game tomorrow.
Went there last night after the ballgame. It's a pretty cool place, with live Irish music. Waitstaff was friendly, and owner Eddie Neill was there. The only gripe I had was that the band was up in a balcony removed from the rest of the bar. I'll definitely be going back.
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I was there, friday night and it had a great crowd, very cool space.
They are still working on the upstairs, where the band and pool tables etc go.
They are still working on the upstairs, where the band and pool tables etc go.
They will begin work today on removing the upstairs rail in order to build a platform stage out over the kitchen facing the main bar and dining rooms. That has always been the plan and should be completed in a week or so. Then the upstairs bar, which has a full sized pool table and darts, will be opened. The website lists the upcoming events, including a U2 cover band, Vertigo, on November 1, which is the grand opening.
Breakfast is available on Saturday and Sunday mornings, beginning at 9 am. You can also get the full Irish breakfast any time any day.
Breakfast is available on Saturday and Sunday mornings, beginning at 9 am. You can also get the full Irish breakfast any time any day.
So I can't tell from the website (which has been wrong for months anyway)....can I go get a real lunch -- not breakfast -- during the week this week?
Opening for lunch service on October 16 beginning at 11 am. Dinner service with limited menu has begun with doors open at 5:00 pm.
I had the lamb patty dish which was pretty damn good. No freshly-ground pepper available unfortunately. A nice restaurant with no freshly-ground pepper?! For shame... Much if not all of their food is sourced from local providers. I suppose this is supposed to mean the food is fresher. If anything, it adds a feel-good touch. Beer's cold, and it's a nice atmosphere...
bsharmastl wrote:So....... has anyone tried it out yet (the food)?
innov8ion wrote:I had the lamb patty dish. It was pretty damn good although it was said to have a mint flavor which I didn't taste. Also, no ground pepper. A nice restaurant with no freshly-ground pepper?! For shame... Much if not all of their food is sourced from local providers. I suppose this is supposed to mean the food is fresher. If anything, it adds a feel-good touch. Beer's cold, and it's a nice atmosphere...
bsharmastl wrote:So....... has anyone tried it out yet (the food)?
Thanks for the post. The reason I asked is, I was in Ireland 3 months back. LOVE the hospitaility and the food. I have been trying to find a place that would serve black pudding(part of the full Irish b'fast). If you can get past the ingredients, the taste is AWESOME.
I will have to try this myself and post. Appreciate it.....
For anyone that doesn't know what black pudding is (as I didn't), here you go! 
Looks like it's pretty hard to say this place isn't traditional.... http://en.wikipedia.org/wiki/Blood_sausage
Looks like it's pretty hard to say this place isn't traditional.... http://en.wikipedia.org/wiki/Blood_sausageAs I said, once you get past the ingredients and actually taste it, it is worth it.
Another thing that may differentiate this place would be (as I see from the posts) the Celtic music playing in the background. In my opinion (humble
), good food and good music are a winning combination.
I am SO glad the local authorities have been putting money in revitalization.
Another thing that may differentiate this place would be (as I see from the posts) the Celtic music playing in the background. In my opinion (humble
), good food and good music are a winning combination.I am SO glad the local authorities have been putting money in revitalization.
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I've visited Ireland to trace my family's roots and tried a lot of the local cuisine - somewhere along the line, my family members must have lost the ability to eat stuff like that.
Stopped in last night and had a couple of drinks.
Place needs some work on the service. Even though the place was moderately busy it took forever to get a drink from the bartenders. One guy forgot our order twice. Another bartender didn't know what a half and half was. Plus they were out of Baileys. Closing my tab took forever.
Though I did like the atmosphere and music.
Place needs some work on the service. Even though the place was moderately busy it took forever to get a drink from the bartenders. One guy forgot our order twice. Another bartender didn't know what a half and half was. Plus they were out of Baileys. Closing my tab took forever.
Though I did like the atmosphere and music.
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Went as well Friday night and enjoyed myself. Service was a bit slow but that is to be expected at a new joint. My wife and I took a long stroll after dinner and was pleased to see so many of the retail shops and galleries open after 8:00pm. The amount of foot traffic along Wash Ave reminded me of the loop, it has truly been an amazing transformation over the past few years.
I really need to get down there. Will be in for the Cards Playoff game next Sat. Will eat dinner there. Will post too
I am so glad we are seeing so many activities around downtown. It is the heart of this region and had been ignored for too long.
I am so glad we are seeing so many activities around downtown. It is the heart of this region and had been ignored for too long.
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southcitygent wrote:My wife and I took a long stroll after dinner and was pleased to see so many of the retail shops and galleries open after 8:00pm. The amount of foot traffic along Wash Ave reminded me of the loop, it has truly been an amazing transformation over the past few years.
Well, I haven't been to The Dubliner yet, but when my wife and I took a similar stroll in the area on Saturday night, we made similar observations about this stretch of Washington Avenue. It's amazing how much more vibrant it is compared to three or four years ago, and I imagine it will be much better in another year or two as more lofts and businesses open east of Tucker.
I think I'll wait until some of the early kinks are worked out, which are to be expected with any new establishment, but I'm looking forward to giving The Dubliner a try. BTW, it was quite busy Saturday night.
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Anyone annoyed with the very cool looking, but miserly liqour distributer they have. While it does look really cool, its brass and lines the top of the bar with the catchers these ovoid discs (a really fancy bar butler), I always feel like these things gip you on a pour, and IMO gives me great disincentive to tip overly well (I always tip well, but if I'm to be a regular I always try to get into the good graces of the barkeep(s). This setup does not permit the regular-bartender relationship to flourish. I probably won't be a regular because of it.
