Dublin's first micro-brewery pub opened here in 1996. Ten different beers are brewed on the premises and connoisseurs can sample a special tasting tray selection of plain porter (a classic light stout), oyster stout (brewed with fresh oysters, the logical development of a perfect partnership), Wrasslers 4X (based on a West Cork recipe from the early 1900s, and said to be Michael Collins' favourite tipple), Porter House Red (an Irish Red Ale with trad ..read more
itional flavour), An Brain Blasta (dangerous to know) and the aptly named Temple Brau. But you don't even have to like beer to love The Porterhouse. The whole concept is an innovative move away from the constraints of the traditional Irish pub and yet it stays in tune with its origins - it is emphatically not just another theme pub. The attention to detail which has gone into the decor and design is a constant source of pleasure to visitors and the food is a cut above the usual bar food. And, like the pub itself, the food combines elements of tradition with innovation: Carlingford oysters, Irish stew, beef & Guinness casserole are there, along with the likes of home-made burgers and a good range of salads
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Irish Bars Ireland
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