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THE DISH: The Dublin Pub and Grill

Staff Photo: Rachel Shirey. The Dublin Pub and Grill serves, center, the open face corn beef sandwich (sliced corned beef on grilled marbled rye bread with Thousand Island dressing and sauerkraut), left, shepherd's pie (ground beef, carrots, mashed potatoes, peas and onions baked like a pie and smothered with cheese), right, Irish stew (beef cooked in traditional Irish style with carrots, onions and Guinness beer).

Staff Photo: Rachel Shirey. The Dublin Pub and Grill serves, center, the open face corn beef sandwich (sliced corned beef on grilled marbled rye bread with Thousand Island dressing and sauerkraut), left, shepherd's pie (ground beef, carrots, mashed potatoes, peas and onions baked like a pie and smothered with cheese), right, Irish stew (beef cooked in traditional Irish style with carrots, onions and Guinness beer).

The Dublin Pub and Grill

3902 U.S Highway 78 W., Snellville

678-805-8403

www.dublinpubandgrill.com

• Open: May 5

• Owners: John Geng and Brian Arlt

• Crispy calamari: Fresh calamari breaded and served with a marinara dipping sauce. ($7.99)

• Beer battered fish sandwich: Giant cod filet battered, fried and served on a toasted hoagie roll with tarter sauce. ($10.99)

• Irish dinner: Choice of chicken, shrimp or salmon served with yellow rice and broccoli. ($13.99)

• Kilkenny wrap: Grilled chicken wrapped in a flour tortilla with lettuce, grilled onions, bacon, tomato, monterey jack, cheddar cheese with Irish mayo. ($8.99)

• Irish stew: Tender beef cooked in traditional Irish style with carrots, onions and Guinness beer. ($10.99)

• Location: The Dublin Pub and Grill faces U.S. Highway 78 with Stone Mountain looming in the background. It is located in a solo-standing brick building with an Irish flag signaling passersby.

• Hours: Open from noon to 2 a.m. Mondays through Saturdays, and from noon to midnight on Sundays.

• Atmosphere: The atmosphere can be described by the slogan painted on the dark green wall in an Irish-style font above the bar that is clearly visible as soon as you walk through the door:

“Welcome to the Dublin Pub where there are no strangers, just friends who have yet to meet.”

Chef Sean Clark said The Dublin Pub and Grill has a “very friendly” atmosphere where conversations start at random.

“There’s numbers of times you see people who don’t know each other, or they’re sitting across the bar from each other, and before (long) they’re sitting across from each other having drinks and just chilling. Literally,” Clark said. “And it doesn’t matter black, white or whatever the situation is, female, male.”

• Menu: The Dublin Pub and Grill is known for its food selection, as well as its beer selections.

Clark said their reuben rolls, shredded corned beef wrapped in a wonton shell mixed with sauerkraut and cream cheese served with Thousand Island dressing for dipping, are a popular commodity, and those are appetizers.

They have also made a name for themselves through their shepherd’s pie — ground beef, carrots, mashed potatoes, peas and onions baked like a pie and smothered with cheese.

“A great portion of it is fresh made and people might have had shipyards pie somewhere, but ours is just a little bit different which makes it unique and they really enjoy that,” Clark said. “We have a high mixture of food as well, even though we are a pub.”

The shepherd’s pie can also compete with authentic Irish cooking.

“We have a couple that comes in, and the woman is authentic Irish, She’s from Ireland,” Clark said. “Her sister (visited) from Ireland, and she brought her here. She tried our shepherd’s pie and was like ‘There is only one shepherd’s pie that I like better than this one, and that’s the one I make.’ and I was like ‘OK cool, I’ll accept that.’”

• Things you might not know: Clark said the Irish theme has become a draw for customers and has helped the pub stand out.

“It seems like everybody and their mother is Irish,” Clark said, adding that Irish restaurants offer a niche that people enjoy because they aren’t common.

“People, surprisingly to me, I never would have thought it, but people were really looking for something like this,” Clark said. “We have a different type of feel I think, and people were looking for something new and they like what we do.”