Dublin Crossing is great change of pace restaurant
By JIM ARBER
The Food Sleuth
For The Vista
On January 19 of this year something rather remarkable took place.
The famous Little Depot from Mayland TN was moved to downtown Crossvile, TN by Bruce Cannon the owner of several local businesses.
Little Depot was nestled in behind the Beef and Barrel restaurant and was awaiting a total rebirth and transition into an Irish Pub.
We realize the concepts of Destiny, Karma and Kismet are all pretty subjective and can mean many things to different people. One thing for sure, they almost always apply to us humans.
The idea of “Destiny” being applied to some inanimate, lifeless object is pretty much reserved for some folks that are “out there”.
Nevertheless, consider this.: This little depot has been many things since construction around the beginning of the century. Built as a train depot, abandoned, moved several times, became an antique shop, a small railroad museum, bar, tea room, library, hot dog stand and maybe more.
By all measures it should have been demolished years ago. It somehow survived. Could it be that Little Depot finally reached it’s intended location. Who knows? She looks happy and content on her new home. (Did I write that?)
Her new owner has invested a great deal of time, effort and money into making Little Depot reach her new status. Little Depot has now been beautifully, tastefully and accurately transformed into as authentic an Irish Pub as you are likely to find in East Tennessee.
Her time has finally come. Renamed, refurbished, re-intentioned she was set to assume her new identity. On November 30, she became known as DUBLIN’S CROSSING and was open for business.
DUBLIN’S CROSSING sits in all her new glory offering good food and good times. The interior was meant to look and feel like a genuine old Irish Pub. We think the Cannon team did a remarkable job and accomplished their goal. It has the warm, cozy feel of an old, welcoming and well-used pub. Exactly right.
In spite of the old Irish Pub ambiance in dining areas, the kitchen is very modern, well lit and ergonomically laid out. It is roughly 650 sq ft. of new cookers, fryers, duct work, reefers, work benches and assorted storage The number of utensils and tools that a modern restaurant kitchen needs is amazing and they are all there in their designated places.
Its patient waiting for customers and activity is now over. Now comes the hustle, the bustle, the shouted orders, the aromas, and heartbeat of a restaurant.
Moving from the heart of this Pub into the friendly bar area you pass through and near three separate dining areas. They are, as you might expect, warm and intimate and will seat approximately 30 people. The furnishings and lighting are mostly new and/or chosen to help create that pleasant ambiance.
The bar area is slightly elevated. Huge, custom made picture windows surround the area and provide cheerful light in the afternoon and allow a soft glow in the evening. The bar is full service with several draft beers and imports from Scotland and Ireland.
Seventeen seats surround a rectangular bar. The area will seat another 15 or so folks at counters adjacent to the bar. Outside seating for around 50 will also be available when the weather makes that possible.
The much-anticipated menu did have some surprises as well as some traditional offerings. Among the surprises — how about Scotch Eggs, hard boiled eggs encased in sausage, breaded and deep fried. How bout Bangers and Mash, or Guinness Irish Beef Stew, Shepherd Cottage Pie and there’s more.
An interesting collection of sandwiches awaits as well in the Burger Corner of the menu with things like The Irish Locomotive and The Scottish Burger. All in all, some interesting and compelling choices.
After a little head scratchin’ and some questions, the Food Sleuth and Mrs. Sleuth were ready. She ordered a Classic Reuben which contained corned beef brisket, Swiss cheese, sauerkraut and 1000 island dressing. A rather conventional Reuben.
I ordered Bangers and Mash. What the heck, when in Rome? It was a busy, busy night but in spite of that our orders did not take an inordinate amount of time. Thankfully they were delivered hot. Mrs. Sleuth reported that the Reuben was a grade A. If a Reuben is to be good the brisket must be good, and this was. Did not find anything left, did not even get a taste. Dang. Not too disappointed however as the Bangers and Mash proved more than I could handle. I was not sure about that Irish sausage but I needn’t have worried. Wunderbar!
The whole concoction was mouthwatering delicious and a great combination of flavors. The dinner was very satisfying, not only for our buds, but also because the portions were generous and the service friendly.
Kudo’s to the Chef and thanks to our helpful server Katy. On the way out we did notice some nice folks eating Scotch Eggs so, of course, we had too ask. They reported the eggs were definitely something to be ordered again and again. I was hoping they would offer a little bite but in spite of a couple small hints I did not get one.
All in all, Dublin’s Crossing is a welcome addition to the Crossville restaurant scene. The food is good, it is unique, the personnel are friendly and inviting, so what’s not to like? Another good choice in a town that can use another good choice. Try it you’ll like it.
Jim Arber (a.k.a The Food Sleuth) is a freelance writer, former restaurant critic and Cumberland Couinty resident. Comments can be sent to [email protected]
AT A GLANCE
Hours: Wed – Sat 4PM – 12AM
Sun 11AM – 9PM
Late nite kitchen thru the week
Prices: Irish Entrees $9.95 – $12.95
Appetizers – $5.95 – $8.95
Bar – Full Service
Wheel Chair Access – Yes
Credit Cards – All Majors
Non Smoking
Phone:931-787-1400
Address:1115 West Avenue
Web site: www.crossvillerestaurants.net