It may look a traditional bar with its many snugs, deep red walls, shelves stacked with books and long wooden bar, but closer inspection reveals a collection of bison-themed items, including a wall-mounted head, alongside genuine saddles fixed atop bar stools.
Out back there’s a cosy, atmospheric courtyard perfect for dining, drinks or smoking. Backing on to Temple Bar, this quayside spot feels tucked away from the thronging crowds.
Offering 150 whiskies, including Scotch, Irish and Japanese (plus 50 tequilas and beers) this is a bona fide whiskey bar, but it’s the no-frills barbecue fare, ordered at the bar, that’s really causing all the fuss.
Follow your nose and you’ll find the scent of rich smoke wafting from trays of no-nonsense meat. Menus comprise five meat offerings – chicken, brisket, pulled pork, sausages and ribs – all Irish and all slow roasted on a Texan barbecue so they’re deliciously tender, moist and smoky.
The superb meats are accompanied by five solid sides, like spicy campfire ‘pot end’ kidney beans, hand cut coleslaw, chunky potato salad, chips and delightfully crisp and substantial onion rings. Not smoky enough? Simply add more barbecue goodness from the squeezy bottles of house sauce.
The paper plates, metal trays and large rolls of kitchen towel all work well with the delicious cowboy fare although wooden cutlery would be preferable rather than plastic. Two desserts – maybe peach cobbler or sticky brownie – are decent, but nowhere near as memorable as the main event.
Pulled pork or brisket baps are popular for the lunchtime trade when you can take away or eat in. Get there early for dinner though ¬–authentic barbecue food takes time to produce, and when the food is this good once it’s gone it’s gone!
