Dublin's Street Pub puts a New Mexican twist on the sociable atmosphere and hearty fare of Irish pubs. This juxtaposition of culinary traditions characterizes its menu, where corned beef and cabbage and shepherd's pie share the spotlight with green-chili cheeseburgers and New Mexican–style pizza. Barkeeps also draw from both cultures, sliding pints of local, imported, and specialty beers toward patrons as they cheer for games emblazoned across satellite-fed TVs. Almost every night of the week the pub hosts a raucous event, including open-mic night on Sunday, karaoke on Wednesday, and live DJs and dancing on Saturday. Revelry unfolds amid rough-hewn wooden booths, which are sheltered beneath a skeletal overhang of wooden slats like an ineffectual carpenter stranded on a desert island.
Coaches Sports Grill blows the whistle on a menu of sporty bar fare. Upon ambling into Coaches’ pennant- and picture-framed interior, hopeful customers are whelmed by a choice of 22 beers, 10 wines, and potent elixirs handed over from the bar, stacked so high that top bottles are reached via ladder. Draft starter-picks such as fire-roasted green-chili strips ($6.99) and cheese-capped Texas chili fries ($5.99). Burgers ($6.99–$8.29) and sandwiches ($6.29–$7.99) defer starvation long enough to order a New York strip ($13.99) and chicken chimichangas ($8.99). For dessert, habitués savor honey- and cinnamon-topped fried ice cream ($3.99) or Coaches sundae ($4.59), a homemade brownie and ice-cream combo topped with chocolate and caramel syrup.
• Loot, running September 9–October 2, Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m. • Home, running October 14–November 6, Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m. • The House of the Spirits, November 18–December 18, Friday and Saturday at 7:30 p.m. and Sunday at 2 p.m.
Set in a brightly lit structure with florid décor, the cuisine engineers at Slate Street Cafe serve up eclectic fare prepared with locally sourced produce. The café includes an upstairs wine loft, where the house sommelier helps tasters choose from an array of more than 25 wines. Idle maws can occupy their ivories with an appetizer, such as the hummus, which is served with pita bread ($6.50). Wholesome ingredients, such as Napa cabbage, steamed rice, and fresh mozzarella, compose the elegant dinner menu. The chicken-fried steak arrives accompanied by locally produced chilies ($16), and the hotshot ahi tuna greets tongues with an entourage of sesame seeds, wasabi cream, and feral sports agents ($24). Vegetarian options include the veggie enchiladas ($15), and desserts such as the rotating-flavored homemade cupcakes ($3) can be paired with a sweet wine, such as the Bonny Doon Viognier Doux, a 2004 California white ($8.50).
Scented smoke wafts through the air of the casual Terrene Hookah lounge. Like at a buffet, patrons choose what the like from a bottomless menu of various tobacco flavors. Upgrades make the experience extra luxurious, including supplemental ice that fills hookahs to create thick billows of chilled smoke, and premium flavors from shisha tobacco brands such as Fantasia that go down smoother than a fistful of buttery marbles. Terrene also sells hookahs and hookah accessories including steam stones and coals.