There’s a specific kind of joy in that first sip of a good Guinness. Brewed first in Ireland in 1759, the authentic flavor and distinctive look upon pouring it straight from a tap makes it one of the most recognizable beers on the planet. Its reputation, like that of Dublin 4 Gastropub, is unmatched.
The family vegetable garden in County Mayo was where the food grew: really good food. The idea of fare that was not fresh caught, plucked, or picked became as foreign to executive chef David Shofner and his team as a pint of Guinness without its signature foamy double-poured head.
Dublin 4 opened its doors ten years ago this past St. Patrick’s Day, and are still offering farm-to-table, chef-driven, flavorful dishes. Relax, take advantage of the finest cocktails or even a whiskey tasting, and sink into an authentic draught: delicious on tap.
As it happens, my husband’s ancestry harkens back to County Galway, so he’s pretty partial to all things Irish while I fancy myself a fledgling foodie. A night out in “Dublin” seemed to be an ideal destination for a recent date night and our experience more than delivered.
The charred brussels sprouts with chorizo bilbao, maple dijon vinaigrette and citrus zest paired with Guiness brown bread slathered with whipped butter and clover honey was a flavorful start.
The diners at the next table raved about their cottage pie (a dish I imagine to be a delicious rendition of an Irish staple) and fabled fried chicken accompanied by jalapeno cheddar cornbread and smoked bacon collard greens.
For our part, my husband opted for the mouthwatering D4 Gastro Burger topped with aged Irish cheddar, applewood smoked bacon, grilled onions and roasted garlic aioli while I indulged in the pan-roasted salmon with celery root puree, blistered heirloom tomatoes and caramelized shallot.
We’ll definitely be back for another date night, but were happy to discover that we could also lunch in Dublin any Wednesday to Sunday. Perhaps we’ll even bring our teenage kids with us next time for another scrumptiously inventive culinary adventure.