The Celt is the quintessential Irish pub experience: from its traditional exterior of timber…read moreaccents and welcoming forest-green signage to the cozy, old-world interior filled with wood paneling, colorful flags, snug seating, and vintage Irish décor. As soon as you walk in, you'll feel the warmth and community energy of a Dublin pub: chatter, laughter, and the comforting clink of glasses create an inviting atmosphere that's lively but never overwhelming.
My party of four made a reservation for a Monday night at 7pm, and I'm glad we did - the restaurant was almost full, and by around 8:30pm, it was absolutely packed! We were immediately led to our reserved table, which you can book through their website. The menu includes plenty of options for everyone, including fried appetizers, salads, traditional Irish fare, and lots of sides. They don't have an actual drink menu, but our server was more than happy to walk us through what they had on tap; my dad and brother enjoyed a pint of Guinness and a local Irish lager, respectively.
In terms of dishes, two members of my party weren't hungry, so they split an order of the Wrights of Marino Smoked Salmon (€12.95) and the Traditional Beef & Guinness Stew (€16.95). The smoked salmon dish was quite a good deal for only €13 - it was a sizable portion of thin slices of lox paired with capers, a tangy horseradish cream, a fresh vegetable salad that wasn't overly dressed (as pub salads often are), and a thick slab of their signature Guinness Brown Bread (more on this later). The Beef & Guinness Stew was a thick, hearty bowl of stewed Irish beef, root vegetables, and a savory broth with a touch of that distinct malty flavor of Guinness. It was delicious on its own, but elevated when paired with the bread (though my brother may have been onto something with using it as a dip for his chips).
Another member of my party ordered their Traditional Fish & Chips (€19.95), which was a large piece of battered cod served with a heaping pile of thick-cut chips (fries), a mixed leaf salad, pea puree, and a creamy tartar sauce. The fish was beautifully flaky and moist in the interior, with the crispy batter on the outside lending a lovely crunch without being overly oily. The chips were truly the best we've had in Ireland, with a delectable crisp exterior and a creamy, almost mashed-potato-like inside; perfect with the briny richness of the tartar sauce. We weren't huge fans of the pea puree (we've had better at other pubs), which was a bit bland, though it was a good palate cleanser for the dish.
I chose the Traditional Irish Lamb Stew (€18.95), which was another large bowl of filling stew. This broth was a bit thinner than the Beef & Guinness Stew, and had complex flavors of herbs and the root vegetables. The portion of lamb wasn't huge, but the meat was of good quality: it was tender and not overly gamey, simmered to a pull-apart texture. I also ordered a large portion of their Guinness Brown Bread (€5.50) to share with the rest of the table; while I'd normally balk at paying almost €6 for 3 slices of bread, this is award-winning brown bread; thick slabs of oaty, malty bread with a touch of sweetness, lovely when slathered with creamy Irish butter. I do wish that the bread had been served hot, but that was easily fixed when dipped in the steaming stew.
Lastly, we ordered the Apple Tart (€8.50) and Bread & Butter Pudding (€8.50) for dessert; the former was decent, with spiced apples in a flaky pastry, topped with vanilla ice cream and almonds, but the real star was the Bread & Butter Pudding: pillowy soft bread soaked in a rich yet not overly-sweet custard, strewn with cinnamon and raisins. A decadent way to end our meal!
We truly enjoyed our time at the Celt - it's the sort of place where locals and visitors mingle easily, whether you're there for hearty pub fare, a pint, or live music. It's fairly priced for its central location and generous portions, and a stellar choice for casual meals, drinks with friends, or an authentic Irish pub night!
