Adelphi, Middle Abbey Str – Bar Review
With the craft beer revolution in full swing in Dublin, the pendulum seems to swing more favourably towards the south side when it comes to beverage choices of the hoppy variety. However, one recent addition to the north side brigade, Adelphi, can be found nestled nice and neatly between Wigwam (formally the Twisted Pepper) and Gin Palace on Middle Abbey St.
Regular ramblers of this street can be forgiven for their unfamiliarity with this establishment, as it is relatively new, having only opened its doors to replace the Jolly Monk in March of this year. The humble facade also lends to the buildings anonymity, however in the summer it is nearly impossible to walk past the threshold without feeling an overwhelming sense of ire of those 4-5 lucky patrons who have happened across one of the best little sun traps on the north side and quickly snatched up the limited number of stools.
On venturing inside there is a well stocked bar enveloped by all the usual trimmings of a friendly pub atmosphere. With support for local evident across the tap line, a glance behind the bar reveals a fine offering of imports to keep up with trend. One particular range of beer that can be found here is Newry brewers The Foxes Rock, whose IPA is a must try.
A further trick up the Adelphi sleeve is the recent launch of an outrageous hotdog menu. With choices like the Full Irish Dog, the Mango Salsa Dog or even their namesake Adelphi Dog which comes covered in macaroni cheese, crispy onions and bacon bits, there is enough choice on the menu to give nearby eateries a run for its money. There is also a somewhat elegant, deep fried mars bar dessert offering for those looking to truly gorge to excess. Hot dog’s price range between €6.50 to €8.50.
With great value beers, including €4 draught craft each Wednesday, tremendous bar food and a casual welcoming atmosphere, it’s easy to see how this could quickly become the primo after work spot around the area.
52 Abbey Street Middle
Having previously devoted every ounce of his spare time to music, Tony is more commonly found these days in a kitchen than on a stage. With experience in writing on festivals and shows around the country he has recently turned his pen to more culinary exposés. With a particular penchant for craft beer he can often be spotted travelling from one bar to another in search of the latest brew to hit the market.
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