by Jonathan Niven
The Dublin Crossing in Surrey (Cloverdale) had only been open a week, but already it was packed day
and night. When you first walk in, the words “awe-inspiring” come to mind, and I don’t use these words
lightly. The twenty-foot high ceiling, large windows, and rich millwork give the place an air of sophistication
while the hand-painted walls, knick-knacks, and artwork provide a warmth and atmosphere that is inviting
and comfortable.
Jimy MacIntyre (of Jimy Mac’s) has been looking for this opportunity for ten years now. When he found
the location in a brand new plaza in southeast Surrey, he realized it was the perfect spot for an authentic
Irish pub. While the location was preapproved for a pub license, Jimy found himself third in line to lease
the location. When the other bidders failed to come through, Jimy took possession and began the design
Jimy hired the services of a design firm called Bar None from the Ottawa area. Anne and David from Bar
None did a site visit, measured out the space and began drawing up design plans. It took nine months from
approved designs to opening the doors. Bar None has the capability of not only designing but building
as well. Their offices in Ontario include a complete millwork fabrication studio, metal shop, and paint
shop. The hand- painted walls and ceiling of the pub were created by two artists from the Metropolitan
School of Art in New York City. The results are spectacular.
There are three distinct themes in the pub, each decorated in a unique style. The entrance and front
portion of the pub, which includes the large bar area, are designed in a Victorian style. The red walls and
thick curtains add to the atmosphere. As you move through the pub towards the rear, the walls change
to a golden tan colour with separated booths and smaller rooms. This is known as the “shop cottage”
theme, complete with large bay doors that open onto a patio for summertime enjoyment. The mezzanine
of the pub is designed in a Gaelic theme, complete with pagan symbols of pigs and stone in the walls.
This upper level is the perfect spot for small groups or quiet business lunches.
The three themes come together to create a very unique Irish pub environment. To add to the atmosphere,
there is no Keno or pull-tabs, and only one discreet flat-screen TV near the bar area. As Jimy explained, he wanted to create an atmosphere where people talked and enjoyed
each other’s company. Having said that, with no gaming, sports TVs or pool tables, you have to generate repeat customers with décor, atmosphere, and food. Differentiating pubs from restaurants is getting more difficult. While the larger chain restaurants are acting more and more like pubs, it is also true that pubs are beginning to act more like restaurants according to Jimy. This includes a focus and dedication to better food service offerings and wider menu selections.
One of the first things Jimy did when he was designing and building the pub was to hire Matthew Brear away from the Vancouver Metropolitan Hotel as General Manager. Matthew brought with him a great deal of experience in the hospitality industry and a keen sense of the customer. He also brought with him Laura Sharpe, who had been working as an up-and-coming chef in the hotel’s restaurant, Diva at the Met.
Laura Sharpe was the first winner of the “Canada’s Next Great Chef” competition, beating out over 100 other top Canadian chefs for the honour. She was commissioned by Knorr Soups to develop a
signature soup bearing her name and picture on the label. As part of her prize for winning the competition, Laura was also awarded with five trips anywhere in North America to work with top chefs for a week at a time, and she is also a member of Canada’s cooking team headed to Chicago for an international competition this year. With credentials like that, you can just imagine the menu offerings
at the Dublin Crossing! As Jimy explained, having Laura Sharpe has attracted some excellent talent to the kitchen with co-workers anxious for a chance to work with her.
To add to the Irish atmosphere there is live entertainment Wednesday through Sunday with Irish bands, singles, and duos playing traditional and contemporary Irish music and getting the whole pub to sing along. Jimy calls it good “craic”, which is the Gaelic term for the combination of laughter, chat, and atmosphere unique to Irish socializing. It’s that intangible feeling when the bar is really cooking and everyone is having a great time. There’s no doubt that after only a few weeks, the Dublin Crossing has good “craic”.
Jimy MacIntyre was born and raised in Cape Breton where he became a school teacher. He moved to Toronto, took a bartending course, and got his first bartending job in a honky-tonk in east Toronto. He later moved west and worked for the Banff Springs Hotel before finally arriving in Vancouver. The first pub he owned was the Artful Dodger, and then he went on to open Jimy Mac’s in Langley, which has become a huge success story over the past 18 years. Jimy Mac’s was one of the first bars to include huge drop-down screens for sporting events, and the pub has always enjoyed an excellent lunch hour from the local business and industrial community.
Jimy loves selling beer. Even his first bar job at the infamous Eastwood Park Hotel on Lakeshore Boulevard in Toronto could not dissuade him. On his first bar shift, the four brothers that ran the bar quickly sized Jimy up and said, “You stay behind the bar and we’ll do the fighting.” When he wasn’t bartending he was selling beer for Carling O’Keefe. When I asked him why an Irish pub, his eyes lit up. “Yes, many people have asked me why an English/Scottish guy would open an Irish pub. I just love selling beer, and what better environment to sell it in than an Irish pub."
Jimy’s love for the industry, his staff, and his customers is obvious. During our interview he stopped at least a half dozen times to greet guests by name and compliment his staff on their service delivery. “Your staff is the underpinning of success,” he says. He feels a commitment to his patrons and explained it like this: “If people get in their cars, drive to my location, park, and walk into my establishment and spend their hardearned discretionary dollars here, then it is my obligation to serve them as well as I can. I owe it to my customers; it’s a contract. It’s the same thing with my staff. If you put your faith and trust in your staff, it will come back 10-fold to you.” He demonstrated this faith by saying, “There are all kinds of pour-control systems and video surveillance systems out there, but if you don’t trust your staff why would you work with them?” Dublin Crossing is a new chapter in Jimy’s story. While he is starting all over again, it is very exciting for him, and he certainly seems up for the challenge.
The first year of operation is critical for any pub. Jimy sees the Dublin Crossing as a destination for miles around. It is a unique pub experience that customers cannot get anywhere else, and he is banking on the fact that the community will grow around him. The immediate area is booming with new houses, condos, and apartments going in as fast as they can be built. Just around the corner is St. Patrick’s Day, when the Dublin Crossing will be giving away a trip for two to Ireland, complete with hotel accommodations and airfare. “This first year is crucial for us,” says Jimy. “My commitment is here at this pub, and I’m very lucky to have a great staff at Jimy Mac’s to keep that operation going so well.”
The Dublin Crossing is poised to become Jimy’s next big success. For a guy who just loves selling beer, how could it not? After all, isn’t there a little Irish in all of us?