Irish eatery remains Dublin fi xture
During the past two decades, plenty of things have changed in Historic Dublin, but the Dublin Village Tavern isn’t one of them.
Open for 17 years, the quaint Irish restaurant has been sticking to a casual formula both in the dining and the kitchen.
“We’re kind of known for our Irish with a twist,” said Geri Ziemba, general manager and creator of the tavern’s menu.
The Irish egg roll ($5) is a cross between a mini burrito and a Reuben sandwich that combines corned beef, sauerkraut and Swiss cheese, with a housemade Thousand Island dressing on the side.
“We sell at least 15,000 a year,” Ziemba said.
Dublin Village Tavern, which opened in February 2000, has its own recipe for bangers — or Irish sausage — that are made by a producer in Toledo.
At 6 months old and considered one of the newer additions to the menu, the hooley eggs (three for $9) use the same sausage that has been removed from its casing. The hard-boiled eggs are wrapped in the specialty sausage and deep-fried. The eggs — “hooley” is Irish slang for party, Ziemba said — are served with a house-made herbed mustard on the side.
The sausage also is a key ingredient in the Irish sliders ($12). The patties, mixed with ground beef, are topped with bacon, cheddar and a country relish (a mustard-based barbecue sauce) on the side.
For those with a big appetite, the Irish kettle dinner ($14) offers bangers, corned beef, cabbage, redskin potatoes and carrots.
“I wouldn’t call it huge, but it’s definitely good-sized,” she said.
Not particularly Irish, the fried-bologna sandwich ($11) has been on the menu since the tavern opened. Featuring a thick slice of German bologna, the sandwich gets a topping of grilled onions, banana peppers and pepper-jack cheese.
“You get a little heat
from the cheese and the banana peppers,” she said.
Those seeking something sweet can opt for the Irish car bomb brownie ($6) — a triple chocolate brownie drizzled with a caramel sauce infused with Guinness stout and Jameson whiskey, and topped with a dollop of house-made whipped cream flavored with Bailey’s Irish Cream.
“It’s very good,” Ziemba said. “It’s my take on the traditional drink.”