The Tasting Panel magazine

April 2010

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Page 49 of 116

by his sincere, warm smile. “So in 1995, we decided to open Dublin’s for this side of the crowd, with no velvet rope.” For nearly a decade, Dublin’s broke away from the Hollywood snobbery and pretense, providing a fun and relaxed party atmosphere that was a huge hit. “When we opened, people thought we were out of our minds and that it would never work, but it became a huge success,” laughs Moss. When Dublin’s closed in 2004, Moss immediately picked up where he left off, and with the recent opening of Dillon’s, seems to already have another hit on his hands. “Dillon’s defi nitely carries on the feeling of Dublin’s,” he admits. “The Irish concept is synonymous with having a great time, and I think people get that here.” With dark wood paneling, TVs broadcasting different sports and games in every direction, an impressive draft beer selection and waitresses in plaid miniskirts and knee socks, Dillon’s is alive with a fl air for fun—without feeling like a frat house. “Dillon’s is really a grown up version of Dublin’s,” explains Moss. “It’s a place for people who like to have fun, but do it responsibly.” Of course, at an Irish pub, there’s nothing more fun than Irish whiskey, and category-leader Jameson has emerged from the pack as one of the most popular calls at Dillon’s. “Jameson is our top-selling whiskey,” notes Moss, and it’s easy to believe, as Dillon’s displays its love for the brand proudly, with Jameson bottles lining the entire top of the bar and Jameson barrels tucked into corners to create ambiance. Moss and his team attribute Jameson’s success to several factors, including a growing female consumer base for brown spirits and the fact that Jameson is a favorite among the staff as well. “Our bartenders love Jameson, and if our staff understands what they’re drinking, and how it’s made, they can explain that to our customers,” says Moss. “Staff education defi nitely impacts customer orders.” Moss fi nds that another Jameson is a perfect fi t for Dillon’s, where it is the top-selling whiskey. reason Jameson sells so well is that the brand, which has become synonymous with Irish whiskey, is a call that anyone, from anywhere in the world, is comfortable with—a concept that extends to Dillon’s as a whole. “This entire concept works because people walk in and say, ‘I feel like I’ve been here before,’” explains Moss. “People know what to expect from an Irish pub, and we deliver that,” a fact that’s key when considering that tour- ists from all over the world fi nd themselves stumbling upon Dillon’s. Chef Joel Fernandez’s classic pub fare also keeps customers happy, but more than anything, Dillon’s is a bastion of reasonable prices in a neighborhood where premium pricing reigns supreme. “Just because we’re on this corner doesn’t give us the right to gouge our customers,” attests Moss. “We’re all in a crunch in this economy, and Dillon’s is here to give people a break. You can always count on Dillons.” april 2010 / the tasting panel / 49 Absolut Peppar is making waves at Dillon’s brunch service as part of a new Bloody Mary promotion. Absolut Brunch While whiskey keeps the party going all night long, Sundays are all about the Bloody Mary at Dillon’s, and Absolut Peppar is the bar’s brunch star. During the restaurant’s fi rst Bloody Mary promotion, the bar sold 47 of the tomato-based favorites. Although Absolut’s Citron and regular expressions sell very well, it seems that Peppar’s gentle kick is the perfect complement to Dillon’s Sunday satisfaction.

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