The Dish: Going Brogue

Dupont Circle gets Gaelic by welcoming Irish Whiskey Public House.
By Nevin Martell

Designer Maggie O’Neill was inspired by three phrases when creating the space: pattern & plaid, whiskey barrels, and brass.

People may quibble about how to pronounce ‘potato,’ but everyone seems to agree that there’s only one way to pronounce ‘whiskey.’ Things get more complicated when people try to agree on which one is best. Luckily, Irish Whiskey Public House will be helping settle that argument by offering more than 50 different whiskeys from the Emerald Isle for tipplers to taste and test.

Diners can get into the spirit of the establishment by ordering flights of whiskey or pairing their meal with the traditional Irish spirit. There’s even a Members-Only Whiskey Club that encourages sippers to make their way through the whole whiskey menu. As an incentive, the restaurant will give away a trip to Ireland every six months to one club member who has made their way through the entire list.

In between knocking back doubles, enjoy some of executive chef Sean McIntosh’s cuisine. He has created a menu that bills itself as “traditional Irish cuisine with a unique twist.” Often that twist comes in the form of alcohol, as is seen in the beef and Guinness shepherd’s pie and the pan seared filet mignon with Irish cheddar potato and Jameson Irish whiskey cream sauce.

With all that booze, who knows if you’ll be able to pronounce anything by the time you leave. Who cares? Cheers!

Irish Whiskey Public House, 1207 19th St. NW; 202-463-3010, www.irishwhiskeydc.com

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