About Summer Crawl DC 2012

Executive Chef Sean McIntosh's modern Irish-American cuisine balances traditional Gaelic dishes such as shepherd's pie with innovative recipes such as corned-beef-and-cabbage spring rolls. To complicate the undertones in each dish, the pub pours more than 50 types of whiskey, and stocks specialty ice machines, imported from Ireland, that create cubes shaped specifically to bring out the flavors. More than 50 beers also wash down meals, served in a three-floor exposed-brick building adorned by designer Maggie O'Neill with barrels, brass, and plaids that evoke old-school Irish pubs within a modern setting. The top-floor Dublin Room accommodates guests during private parties, while the lower level hosts live music starting at 10 p.m. every Saturday. Returning whiskey aficionados can also join the members-only whiskey club, which sends two lucky members to Ireland every six months if they've tasted the entire whiskey list or can recite all of Ulysses in Gaelic.