There’s a little bit of Ireland in Langley, B.C., where the Dublin Crossing Irish
Pub recreates not only the look and feel of an authentic Irish pub, but also the
welcoming spirit.
The Dublin Crossing opened in Langley – about 30 minutes outside
Vancouver – in 2007, with much of its pub décor imported directly from
Ireland.
“We are unique in our area, being a distinct Irish pub,” says owner Jim
MacIntyre. “We have a European/Irish flavour created from the Irish design and
Irish furnishings.”
Authentic flavour is also a feature in the kitchen. The casual dining menu
features Irish comfort food with full flavour, and the focus is on food made from
scratch. Executive Chef Laura Sharpe’s favourites include Grilled Chicken with
White Wine Cabbage, homemade Traditional Pub Pies, and a Stuffed Baby
Yorkies appetizer. All of the ice creams – such as Guinness Brownie and
Roasted Apple – are homemade.
The menu changes twice a year, with the Spring and Summer menu
featuring more local and seasonal fruits, and the Fall and Winter menu offering
more braised meats and heartier dishes.
“Having a certified, award-winning chef to create unique and amazing
dishes is a huge advantage,” MacIntyre says. “We believe in further education
for all staff and will support their studies both financially and emotionally.”
Sharpe was named Top Chef Under Age 25 at the national Next Great Chef
competition in 2005. In 2008, she participated in the Culinary Olympics in
Erfurt, Germany where her team placed fifth in the world.
But an authentic Irish pub is not only about food, but also about fun and
high spirits. Dublin Crossing hosts live bands six nights per week, and pulls out
all the stops for special occasions. They serve haggis every year on Robbie
Burns Day, and on St. Patrick’s Day, Dublin Crossing is the centre of the local
festivities.
“St. Patrick’s Day is especially busy, with a line-up around the block even
before opening,” MacIntyre says. “Every St. Patrick’s Day we do a draw from our
client base for a trip for two to Dublin, Ireland, including 500 euros spending
money, airfare and accommodations.”
With a dozen staff the kitchen and 30 in the front of house, Dublin...
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