de Vere's Davis Wins The Davis Dirt Happy Hour Showdown

de Vere's Davis Wins The Davis Dirt Happy Hour Showdown!

We are so excited to announce that de Vere's Irish Pub in Davis won The Davis Dirt's Happy Hour Showdown. For more than a month, Davis citizens voted online for their favorite Happy Hour spot on town. Thanks to all of our loyal pub fans, we can out in the #1 spot. Thankyou for all of your support! We are proud to say we are the people's choice for the best Happy Hour in Davis. Cheers!

 

 

Here's the full list of winners:

de Vere's Traditional Irish Stew Featured in Sacramento Magazine as Best Comfort Food

de Vere's Traditional Irish Stew Featured As Best Comfort Food

This month's issue of Sacramento Magazine is making our mouth water, in more ways than one. Their cover story "Comfort Food" features 28 local dishes they guarantee will warm you up this winter, and one of them happens to be our Traditional Irish Stew! We are so thrilled and thankful that we made the list, as we take pride in our traditional dishes.

So what do they have to say about it?

"De Vere's fragrant bowl of stew is food for your soul. The meaty broth, swimming with tender pieces of flavorful beef, celery, carrots and sweet pearl onions, is a dazzling dunking liquid for the pub's oak-flecked, rustic Irish brown bread. Chase it down with a gulp or two of fresh draft ale."

If you haven't tried our stew yet, we hope this inspires you to come in and order a bowl! You won't be disappointed!

 

 

Sacramento Magazine Reviews de Vere's Irish Pub Davis

We are just a month away from celebrating our first year in Davis, and it looks like our first anniversary gift came early. Sacramento Magazine's review of de Vere's Irish Pub Davis definitely put a smile on our face--and hopefully made YOU a little hungry and intrigued!

Writer Kira O'Donnell's recommendations include the Fry Up, French Toast, Corned Beef Hash, Kale Salad, and of course our award-winning Bourbon Burger. What are your favorite things about our Davis pub?

 

All About de Vere's Updated iPhone App!

Great news for all you iPhone lovers...we just updated our iPhone app! Our new-and-improved app provides an enhanced pub experience through interactivity, personalization, multimedia, and convenience. Whether you’re looking for our most current menu, wanting to know what craft beers are currently in rotation, or trying to snag a good deal, de Vere’s Pub’s app will show you what’s “on tap,” with just a tap. 

Download the app HERE!

P.S. Have a Droid? Let us know so we can get working on an app for you!

Current app features include:

  1. Ability to rate our food items and recommend them to other app users
  2. Whiskey notes for all our whiskeys
  3. Ability to rate all of the whiskeys in our library and take personal notes on them
  4. Tasting notes on all draught beers, including all past and present craft beers
  5. Notifications on when we tap special hard-to-get kegs
  6. Basic beer terms and definitions
  7. Links to all our social media sites
  8. Hours of operation and directions
  9. Educational videos about whiskey, beer, and all things Irish
  10. Exclusive app-only discounts
  11. Complete Whiskey Society tasting schedule
  12. Featured products
  13. Annual and weekly event information
  14. More features to come!

Local Artist Pete Scully Sketches de Vere's Davis

Prepare to be impressed! This week, local artist Pete Scully, unveiled a true work of art--this sketch of the bar at de Vere's Irish Pub in Davis. The style, detail and precision is truly amazing...so amazing that we had to share it on our blog to make sure as many people see it as possible.

 

A note from the artist...

"A couple of weeks ago a new pub opened in downtown Davis, De Vere’s. I had to go by and check it out – and do some sketching. It was very busy! But I saw as soon as I walked in, a chair at the bar all by itself, right in the middle, so I parked, ordered a Sudwerk Aggie lager (quite nice) and got sketching. I was doing a long panorama of the bar, an unusual one for me, so I started right in the middle (the pint glass was the first thing I drew), and worked outwards, a little bit left, a little bit right, all the while squeezed in the throng about me. I didn’t draw the barstaff – they moved too quickly, and were kept busy by the punters. It’s an interesting pub, very big, brand new but with a proper ‘pub’ feel, not just a bar – it felt like something back home, and I missed my old London mates. I finished up my drawing (it took two and a half beers, if you’re interested, and mine’s a pint, if you’re buying), decided against adding colour, and went home. I went back last week with my wife, and we tried their chips with gravy and cheese and I must say it was bloody amazing. With chips and gravy as an incentive, I think I may go and sketch there again from time to time."

We're happy to be a place of inspiration, Pete! Thanks for coming in...come back and sketch anytime.

For more of Pete Scully's art, click HERE.

 

 

"Cater to Me" Blog Reviews de Vere's in Davis!

We'd like to send a big shout out to Mandy Beck from Cater to Me blog, who came in on Wednesday for the Sippin' Sudz event. For those of you who didn't get a chance to come in this week for pre-opening events, her blog post should give you a good idea of what you have to look forward to when we officially open on Monday. Enjoy!

De Vere’s Irish Pub, Davis

from "Cater to Me" blog, written by Mandy Beck

I generally don’t review restaurants in Davis for good reason. Davis being an extremely small (but extremely awesome!) college town, I have been to most of the restaurants here more times than I can count, and plus the variation here is sadly lacking: there are at least seven Thai restaurants, 8 Chinese restaurants, and 8 pizza restaurants. Not a knock on any kind of those foods at all, because they are some of my go to spots, however being as food obsessed as I am, I am always looking out for something new.

De Vere’s Irish Pub, which just opened its doors this week, definitely delivers on that need and then some. Located on E Street, between 2nd and 3rd, this is such a unique and welcome addition to the Davis dining scene. I was able to attend a soft opening here Wednesday night, and brought along three friends that are as obsessed with food as I am. Before I go into reviewing our time at De Vere’s, I’d like to quote my friend Lani, who summed it up quite nicely: “This place is so good…and so cozy….I don’t even feel like I’m in Davis.”

So, what made it seem like we were miles away from Davis, CA? First, the restaurant interior. I was lucky enough to get a sneak peek of the pub last week while everything was still coming together, and I have to say I was seriously impressed at the final product. A gorgeous bar (imported from a real pub in Ireland!), dark wood chairs and tables, a ‘library,’ and a room with a TV set the stage, while antiques and pictures of the owners family from Ireland, along with pictures of Davis back in the day, really complete the experience. In a word, it is cozy, and extremely different than any other bar, or even restaurant, you will find in Davis. When I spoke to the owner last week, he emphasized how important it was for him that De Vere’s be a lively community meeting place for professors, students, and families, and I can already see that vision coming together. He told me an Irish saying, that went something like: “You go to the pub after you’re baptized, you go after you have your communion, you go after you get married, and everyone else goes after your funeral.” Being Irish, I have first hand experience of this, and I appreciated the sentiment for both it’s humor and applicability.

The other unique thing about De Vere’s is the cuisine, and how it separates itself from typical ‘pub food.’ Firstly, they make an insane amount of things in house. They butcher their own meats, brine their own bacon, stuff their own sausages, grind their own burgers, and bake their own Irish brown bread daily. This, plus their emphasis in farm-to-table food (what’s up Davis Farmers’ Market), truly puts them in a category of their own. Additionally, their head chef comes straight out of working at The Kitchen in Sacramento, one of my most lusted after restaurants (any takers want to bring me? I won’t give up until it happens).

So now that my food philosophy rant is over…on to the actual food. The soft opening event we went to was actually a joint event with Sudwerk’s, in which Sud’s brought over a couple of their beers (including the extremely delicious Aggie Lager). The four of us all ordered pints (which come automatically as 20 oz., unless you specify smaller). To go with the brews, we ordered some Chips and Dips (fries and dipping sauces), and Parnell’s Potato Boats (crispy potato skins, filled with Dubliner cheddar and house made Irish bacon, served w/ sour cream).

Both of these appetizers were great. We loved the dipping sauces for the chips, and the house made Irish bacon was a great touch on the potato boats. These items are also offered during De Vere’s happy hour, which seems like an awesome deal. And I love a good happy hour.

I obviously ordered the Mac and Cheese (with American bacon), as my entree. I am kind of a mac and cheese freak, and this definitely met my expectations. The noodles were the perfect doneness, and the breadcrumbs on top were a good textural contrast. This is a definite ‘order again.’

Lani and Avery chose to split the Pig Sliders (pork sliders marinated in De Vere’s barbecue sauce, crispy onions, and jack cheese, served with cole slaw). The ever eloquent Lani Chan exclaimed how much she loved the cole slaw, when apparently she doesn’t even like side dish in real life. Oh, and the pork sliders themselves – just the right amount of crisp to keep them from being soggy, but still wonderfully tender.

Chelsea got the Irish American Grilled Cheese (Dubliner and American cheeses with tomato, served with your choice of bread) and the side soup of the day, which was BACON and Leek. I emphasize the bacon because the soup was very bacony without being overwhelming, although let’s be real there is no such thing as too much bacon. The grilled cheese was awesome too, and Dubliner just happens to be my favorite cheese.

Because I like to take full advantage of being 21, I had to try one of the cocktails. I chose the Pink Lady, which is Bombay Sapphire gin, Laird’s Applejack, fresh lime juice, and grenadine. While I looked pretty stupid drinking this dainty beverage while everyone around me was enjoying frosty pints, I don’t regret my decision because this cocktail was refreshment at it’s finest. Overall, I really recommend going here. Like, now. It is a great addition to the Davis dining (and drinking!) scene, and there really is something for everyone. When it gets up and running there will be trivia, Sunday brunches (with BOTTOMLESS MIMOSAS), and a Whiskey Society, plus the awesome food and ambiance will always be there. So what are you waiting for?!

Burger Thursday's: Sacramento's Best Burgers

FEATURED BLOG:  Round About Sac Town

"First and foremost de Vere’s Irish Pub is one of the best places to go and eat, drink, watch a game, or just hangout. It is centrally located and a great atmosphere. On top of that the people there are great and the de Vere family are truly an asset to our community. Check out the area on St. Patrick’s Day and tell me they don’t know how to go big! I have been many times to de Vere’s and love the feel and the food every time, but my full review will come soon in another post with lots of pictures.

I did find out about their upcoming Burger Thursday specials. A few months ago de Vere’s and Burger Junkies (@burgerjunkies) put on Sacramento Burger Month and de Vere’s had a new unique burger each week of the month and it went over well. They do an excellent job with each burger creation they come up with and bringing back the concept sounded like a great idea. So what I was told is that each Thursday for two weeks at a time there will be a special featured burger that can only be eaten on the Burger Thursdays., and you all are in a treat for the October specials! They created a new burger and brought back one of the phenomenal burgers from Sacramento burger month.  I had the privilege of previewing the upcoming burgers and will tell you all about them!

First two Thursdays of October (Oct. 7 & 14)- The Buffalo Crunch Burger

Buffalo Crunch Burger

The Buffalo Crunch burger actually didn’t have a name when I got to sink my teeth into this monster burger but one of my dining companions Donelle (@dobrien917) thought of the great name. Now this is a monster of a burger so make sure to ask for extra napkins when  you order it (and you should order it!). It comes on the de Vere’s signature pretzel bun that makes all their burgers taste great. I like this pretzel bun because it is not as dense as other pretzel buns I have had but it holds its form and doesn’t just fall apart as you eat your burger like other places.

Buffalo Crunch Burger uncapped

This burger comes with bleu cheese, a bleu cheese “dressing”/sauce, the meat is covered/smothered in a house made buffalo style sauce with house made potato crisps (really crunchy potato chips) and lettuce and tomato.  Just look at that sauce dripping down from that really good-sized burger intertwined with the melty cheese (I’m hungry now!). This was a sample of the burger so I didn’t get to ask for my burger cooked the way I like, but I would have liked my burger just a bit more pink on the inside (they usually ask when you order so this was a fluke here). Check out the chef describing the burger himself:

I told you they didn’t have a name for the burger yet but we helped them out. As I said before this burger is quite large and will require a little work before you start digging into this bad boy. First take out the toothpick, then put your hand firmly on top of that pretzel bun and then use some force and press down on that burger. You should be hearing some loud crunching and if you’re not use more force (come on Luke use the force)! Your burger might look similar to this:

Buffalo Crunch squished

I will admit I thought they were a little crazy when I saw the burger and all the buffalo sauce. I though what did I get myself into? Buffalo chicken, why of course but on a burger I wasn’t so sure and I thought the spiciness of the sauce might turn off a lot of people. I’m telling you the sauce has a great tanginess with very slight heat. If you are afraid of spicy items don’t be afraid of this burger, plus the cheese counters the spiciness some as well. When I first bit into the burger my taste buds immediately when to the creamy bleu cheese flavor. I was surprised I though it would be dominated by buffalo sauce. As I am working my head around the cheese the meat and buffalo sauce flavor come into my mouth. I was truly surprised how these flavors melded so well into this burger. Now the best part of the burger (in my opinion) are the potato crisps. I remember as a kid putting potato chips on my sandwiches and this is fun too. The crisps are not your bagged store-bought chips. These are extra-crispy house made crisps. These are so crunchy that our friend sitting at the next table over could hear the crunch as we bit down into the burgers.

This burger is so tasty and so much fun. I wish today was Thursday so I could go back and get myself another one. Remember this is only available for the next two Thursdays at de Vere’s for their Burger Thursday specials!

 

Second two Thursdays of October (Oct 20 & 27)- Prime Rib Burger (AKA The Bad MoFo)

Prime Rib Burger (traditional bun)

The pic of the burger was the first iteration of the burger with a traditional bun. I happened to be there the first day of the release of the burger with my friend Autumn (@bmprstkr76) and we were attempting to eat the burger and that bun just could not hold up to the meat and sauce. Right then and there Henry (@henrydevere) decided to make the change to the pretzel bun and it was in excellent change.

Prime Rib Burger with pretzel bun

When most people think or hear about a prime rib burger most think a burger made from the prime rib cut of meat. That sounds delicious and all but not at de Vere’s. For this burger you get a nice juicy burger with carmelized onions and melted manchango cheese with horseradish mayo, then to put it over the top and make it a prime rib burger they top that burger with slices of prime rib and serve it with Au Jus. This is not just  a couple of slices of prime rib but the equivalent of another burger on top of the good-sized burger. I think they have mad geniuses in the kitchen thinking of these flavor profiles.

The taste is great, I mean burger, cheese, carmelized onions, prime rib, mayo, pretzel bun do you see anything wrong with that list. My small complaints that can be easily fixed, with the size of the burger and prime rib, the horseradish mayo was a little weak. I was told they added more horseradish in later batches but mine was weak and hard to find on my burger. My suggestion is to request an extra side of the mayo with your burger (I always ask for more horseradish when I order prime rib too) that way you can add more to  your burger. The Au Jus was a little watered down for me, I’m not sure if there wasn’t a lot of spices on the outside of the prime rib when they roasted it or they didn’t add any salt to the sauce but it needed more depth. I just added a little salt to my Au Jus and it was better.

The burger itself with the prime rib was excellent. I bit down and got a little smoky goodness from the carmelized onions then the rich prime rib and then juicy burger. Really really great, plus dipping this big burger into the Au Jus really made it juicy and flavorful. I first tried the traditional bun and it fell apart each time I dipped the burger but with the pretzel bun I had no problems and you shouldn’t either as they will be serving this burger with the pretzel bun.

Remember you can only get this the last two Thursdays of October for the Burger Thursday specials.

Go check out de Vere’s Irish Pub Burger Thursdays and let me know what you think."

de Vere’s Irish Pub 1521 L Street Sacramento, CA 95816

ABOUT THE AUTHOR:

Hi there! My name is Jeremy and I am a dad, corporate/leadership trainer, and social media enthusiast that lives in Sacramento, CA. I enjoy partaking in the various great places and eats of Sacramento. I hope to create a space that will be useful to you as I go through my adventures through Sacramento and my various travels.

I also am an Angry Birds enthusiast and video walk-through creator and you can view my Angry Birds videos at youtube.com/hathman23.

Make sure to follow me on twitter: @roundabtsactown and/or @hathman

Ms. Munchie Dines at De Vere's

Saturday, April 30, 2011

 

de Vere's - Pub Fare & Burger Bonanza

Follow the author's Blog

or on her Twitter! @ms_munchie

A few months ago I had started a Twitter exchange with Henry de Vere of de Vere’s Pub before I had ever met him. He invited me to come into the pub and I explained I rarely entered pubs and bars because I don’t drink. “But we have great pub food”, he replied.
Shortly after, I finally met him and he repeated his invitation. Come on in and he’ll set up a tasting for me with his chef. As my readers know, I never turn up an offer for free food. It took several weeks, but I finally made it in. That said, you can consider this review biased, if you wish, since I did not go in there blindly, but for a formal tasting.
I ventured over after work on a Thursday. Henry greeted me warmly and told me what he had arranged. He thought I might like to see the chef make some blood sausage in the kitchen before trying some food.
 

mixing the blood sausage ingredients
I was introduced to Chef Wes Nilssen. He’s had quite a few positions around town, including some of the Paragary’s restaurants. He asked me if I liked blood sausage. Now my mother, being Filipina, loved all that sort of stuff. Me, not so much. I would have tasted it, but actually got off the evening not having too.  He had all the ingredients all prepped. There was barley, oats, onion, milk soaked bread crumbs, bits of pig fat, spices, and pig’s blood from John Bledsoe. He started with the barley, poured in the blood, and mixed it thoroughly before adding the next ingredient. He carefully blended each ingredient in before moving to the next. In actuality, the sausage is mostly the filler.  Everything was a bright crimson. 

The sausage maker was brought out and loaded and then the intestinal casings were slid onto the extruder. One of the kitchen assistants cranked down the press as Chef handled the sausage as it was extruded. I noted that he wasn’t making links. Instead, they make a giant coil, boil it, and then they cut portions from it after it’s cooled.

We got two coils from today’s batch and Chef said it would last them about three weeks. They make their other sausages as well. Their plan is to get licensed to do their own charcuterie. Thoughts of salami and smoked goods swim in my head. Yum.
I went back out to the bar and sat down with Henry with a cheese platter. On it were two types of salami, four cheese, some peppadews, olives, and a housemade marmalade. There were also slices of the Irish brown bread they bake themselves twice a day. Since it is so heavy and has very little moisture to it, they bake it twice a day to keep the freshest available throughout the day.
Henry talked about our British/Irish backgrounds. My dad is from Ipswich in ’58 and his parents came from the Dublin area in the late 70’s. In fact, Henry, the youngest, is the only one of his siblings to be born in the U.S.
Henry explained that they wanted to make the best Irish bread like his grandmother made. But we all know our grandparents used to just throw ingredients together and never measured. So he and his aunt set about making 20 different versions of bread, writing down the measurements, and having grandma taste them. They narrowed it down over and over until they finally came to the final one that was like grandma’s. That’s the recipe they use in the pub now.
We discussed pub food and the type of food from the British Isles. I grew up knowing a little about bangers and mash and shepherd’s pie. Henry explained that they wanted to add some lighter pub fare to the menu as we start going into the summer months. My next item was one of their ideas. They took the well-known combo of smoked salmon, capers, and onions and wrapped inside a boxty. Boxty is a potato pancake. I really liked it. The warm, soft pancake with the crunch of onion, smoky salmon, and salty capers with a bit of crème worked well as a nice little package.
They asked me what else I would like to taste and so I asked for the Irish stew and shepherd’s pie. The pie came out first with the mashed potatoes decoratively piped on top and then put under the broiler for a quick toast of the peaks. Sprinkled on top was some parsley. Henry explained that his mom always put the garnish on everyone’s plate because it made a simple meal more special, especially when feeding a large family on a budget.
mini version of their shepherd's pie
I later read through some of the Yelp reviews and noted that people were irked by the ratio of mashed potatoes to meat mixture.  I can agree with that. Yes, it could use more filling and less potato. But at least the filling was good. In fact, I was impressed that the vegetables weren’t overcooked and soft, but still had that slight crispness to them. And since I wasn’t paying for anything, I wasn’t paying attention to prices. So if I was having to pay for it, I probably would also be a bit irritated by too much potato.
Our conversation continued about the traditional pub dishes. Everyone who grew up eating shepherd’s pie or Irish stew has a very subjective idea of how the dish should be. Everyone’s recipe and childhood memory is different. Both of these dishes can be done with beef or lamb. Henry explained that they serve dishes closest to the de Vere’s family recipes and how HE grew up with them. He often has customers say that a dish needs to be different – “you need to add this” or “it’s supposed to have __”. But you can’t satisfy everyone.
Next came the Irish stew, with beef. (As I had just told him I made my St. Pat’s stew with lamb.) It arrived with the family garnish of a sprinkling of chives. There was plenty of meat and chunky vegetables. I noted the full bodied flavor of the gravy and Chef explained that they cook the stew with veal bones.
Being into desserts, I asked them what they had. Their best dessert is their bread pudding. They slice it, coat it in panko crumbs, deep fry it, and then serve it with vanilla ice cream and caramel sauce. Now I’m not a fan of bread pudding, but I couldn’t stop eating this. Henry said it had become so popular that they could never take it off the menu. A signature dish. When people order it he know that, again, they might be thinking of a bread pudding that they grew up with and he has to explain to them that it’s going to be deep fried so that they aren’t shocked when it arrives.
By this time I was stuffed and reluctantly had to push the rest of the pudding away. I’d learned a lot about Henry and his family, his bar and his vision. That vision includes a second pub being fitted in Davis. Like the midtown location, the Davis one will have all the interior shipped over from Ireland. When I asked why the expense of importing versus just making replicas, he explained that it just doesn’t look and feel the same as the workmanship and pieces he brings over. As we gazed around the bar area he pointed out all the pictures of his relations. He explained that his family has pubs back for many generations and he’s just continuing the legacy here in the U.S.
Another Day, Another Tasting
A couple days later I get a tweet. Do I want to come for a burger tasting? Rodney, known on Twitter as @burgerjunkies, is partnering with de Vere’s for burger month. It turns out that May is National Burger Month. Henry and Rodney have a plan for a different burger for each week of May and we now get to taste them.
Week 1 contains Cinco de Mayo and so we start with a TostadaBurger. You get bun, crisp tostada, tomato, corn pico de gallo con queso, burger, another crispy tostada, more corn pico, and Serrano mayo and bun. LOVED this burger. It has a nice spicy kick to it flavor-wise. But this is mostly a texture burger. You get a fabulous crunch from the tostadas and then a veggie crunch from the corn.
Week 2 is going to be the Firestone Burger, since de Vere’s is in the Firestone district where the old Firestone building used to be. This one is all about flavor. Inside the bun there is arugula tossed in a little oil and salt and pepper, a burger made with beef and some smoked pork mixed in, smoked goat cheddar cheese, a pile of fried onions, and topped with a red wine/balsamic shallot sauce that has been cooked down to thick, caramel jam. What I really liked with this burger was that even though it was full of lots of bold flavors, you could still distinguish each ingredient and savor the blend. The goat cheese is noticeable, but not overpowering. You can taste the bit of smokiness and yet still taste the vibrant shallot sauce as well. Everything worked really well off of each other.
Week 3 is the Stadium Burger. Served on a pretzel bun shipped all the way from Chicago, it has a patty with an ounce and a half of cheddar stuffed inside. Both sides of the bun are spread with whole grain mustard and the burger is topped with a housemade relish of cucumbers and those lovely peppadews I had on my cheese platter the week before. As we split the burgers the cheddar oozed from the center. I liked this burger, but found it awkward to eat. I also told Henry that the relish needed more of the peppadews and less cucumber.
The final week of May will probably be decided by a poll of de Vere’s fans. One option being considered is a burger topped with prime rib and served with au jus for dunking. Another possibility is one topped with short rib.
Oh, and they’ve paired each burger with a specific beer. I don’t drink, so I didn’t pay attention to their beer tasting.
Out of the three I liked the Tostada and Firestone equally. The Tostada for texture and spice and the Firestone for bold flavors that play well together. I loved the stuffed cheese burger of the Stadium, but found the pretzel roll to be awkward. All three are worth trying for a burger filled month.
I know that Rodney had prizes in mind for Burger Month, so check out his site for more details. Then plan to go to de Vere’s each week to try these fabulous burgers. They are special for May, so grab them while you can.

A toast of whiskey

A toast of whiskey

Author: Chris Macias
Published: March 16th, 2011 02:09 PM

"A pint of Guinness sounds good for St. Patrick's Day, but this year we're ready to give a little Irish whiskey a spin. In the world of spirits, Irish whiskey's known for being exceptionally smooth compared to its counterparts around the world.

In Ireland, the majority of whiskeys are distilled three times during production, making for a clean and delicately sweet drink that goes down easy before yelling "Erin go bragh."

Whiskey's been produced in Ireland for centuries, and the country was home at one point to more than 1,000 distilleries. That number has been reduced to just a handful in Ireland today, but they still produce a range of whiskey styles from such brands as Bushmills, Jameson and Redbreast.

To get a head start on St. Patrick's Day, we're here at de Vere's Irish Pub, where the TVs broadcast a Champions League soccer match with Barcelona vs. Arsenal.

De Vere's carries 32 different Irish whiskeys, from smoky peat whiskeys to a bottle of Tyrconnell that's been aged in sherry casks. De Vere's even hosts its own whiskey society to introduce enthusiasts to the diversity found in this spirit.

"We get a lot of people who started as wine drinkers and then found something new they liked learning about," said co-owner Simon de Vere White.

"In an Irish whiskey, you'll be looking for something that's well-balanced with a little heat and some spice. It'll have less of the caramel and vanilla flavors that you'll find in American whiskey and bourbon."

So where to start with Irish whiskey? Well, make your first decision one that could save your life. If drinking away from home, designate a driver or keep a taxi service's number on hand.

St. Patrick's Day ranks as one of the most dangerous days on the road due to alcohol consumption. According to the CHP, a total of five people were killed and 142 people injured in 240 alcohol-involved collisions statewide on St. Patrick's Day in 2009 and 2010.

After you've checked this off your list, Liquid Assets recommends you check out these three Irish whiskeys on St. Patrick's Day and beyond:

Slane Castle Irish Whiskey (roughly $30 for 750 ml bottle, $7-$10 per shot at bars): De Vere White likes to start newcomers with this smooth and cask-y spirit that's been aged in American bourbon barrels. This whiskey definitely carries a little kick and a spicy finish, but paired with a smooth and balanced mouthfeel, just like a proper Irish whiskey should.

Connemara Peated Single Malt Irish Whiskey (about $40 for a 750 ml bottle in stores, $7-$10 per shot at bars): Here's a tasty example of a peated whiskey, which uses grains that have been roasted over a peat fire. The result is a smoky and earthy drink that's something like the whiskey equivalent of a fine cigar. Look for an exceptionally long finish with a bit of sweetness and spice mixed in with that smoky character.

Redbreast 12-year-old Pure Pot Still Irish Whiskey (roughly $40 per 750 ml bottle in stores, $9 to $11 per shot at bars): Take a sip of this full-bodied yet impeccably balanced whiskey and you'll see why it was named "Whiskey of the Year" by "Whisky Bible" author Jim Murray.

Full of complexity, with flavors of sweet caramel, spice and a touch of sherry, this whiskey is one to sip and savor."

Click here to find out more!

Original Article

A toast to two of Sac's best pubs

It has been just two years since this pub opened in the heart of midtown and already I cannot imagine the Sacramento dining and night life scene without it. Community spirit, wisdom, integrity, charm – de Vere's has all of that, along with excellent attention to detail when it comes to serving its beer

de Vere's Irish Pub Is a Great Place To Eat

A recent review:

"The de Vere's Irish Pub is a family operation.  It is a place where people can feel comfortable and relaxed while visiting and drinking thick, brown Guinness and eating Cork City burgers.

De Vere's has the genuine feeling of an authentic Irish pub.  The one thing missing is all the cigarette smoke.  The restaurant was designed by Irish pub makers.  The bar furniture was built out of Irish red oak by Irish furniture builders.  They came to Sacramento and installed it.

The pubs front section has a massive bar.  The décor is great.  The de Vere's is a home away from home for local Irish Americans.  There are no reservations.  You might have a hard time finding a table on a busy night.  You seat yourself when a table is available.  If you plan on dining arrive early.

The most popular dish at de Vere’s is Granny’s Shepherds Pie.  It is a layer of ground beef with tiny bits of vegetables, with a creamy layer of mashed potatoes.  You can also try the Fry-up for breakfast.  It is a full Irish breakfast with fried eggs, Irish bacon, sausages, sautéed mushrooms and soft baked tomato wedges.

They have other delicious dishes like Irish beef stew, fish “n” chips and Limerick Sliders.  They have many sandwiches including a great Rueben that is a good sandwich piled high with grilled chicken breast, Irish bacon, lettuce, tomato and avocado.

They also have great appetizers.  They have potato skins filled with cheddar cheese and Irish bacon with a pint of Boddingtons Pub Ale.

The de Vere’s is a good place to eat.  Try it and you will enjoy your meal and want to go back.

De Vere’s Irish Pub is at 1521 L St, Sacramento.  There phone is 916-231-9947."

Original Article

By: Norma Lawrence

Dine Downtown: Preview of de Vere’s Irish Pub Menu

De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu.

Dine Downtown: Preview of de Vere’s Irish Pub Menu

By Tracy Arnold

"Prior to this last Wednesday, the only reason I had ever visited de Vere’s Irish Pub was for the occasional pint of Guinness. If you are like me, I challenge you to change your perspective and discover the food behind the drink. De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu (that I notice includes a bacon waffle – with chopped bacon in the waffle batter – intriguing!).

For those of you who have never visited de Vere’s, it is a traditional Irish pub – loud atmosphere, table tucked in nooks, two large bars and an outside patio. It is a great place for happy hour after a long day or participate in a weekly trivia night contest. However, I discovered they should also be on one’s list of dinner destinations.

de Vere’s Dine Downtown menu offers a three course dinner comprised of either beet salad or soup of the day (we had Irish Wedding soup, YUM!), followed by a second course of either braised lamb shoulder stew or lemon Dijon chicken, and the dessert course choices include Bailey’s cheesecake or crispy bread pudding served with vanilla ice cream and fresh berries.

The beet salad, is a mache lettuce salad with both golden and red beets and herbed goat cheese. The Irish wedding soup was my favorite choice in this course, best description is a home-made chicken sausage and noodle soup with kale and beans – exactly what this January weather calls for. The lamb dish was served like a stew with barley, fresh carrots and a mint salsa that made the entire dish pop. The chicken is a de Vere’s favorite, roasted chicken and red seasoned potatoes served with cabbage – after all what is an Irish meal without cabbage?

For dessert, the crispy bread pudding alone is worth trying out de Vere’s Dine Downtown menu. It is one of those dishes that will soon be featured on the Food Network’s Best Thing I Ever Ate - it is a cross between French toast and a churro, deep fried goodness rolled in sugar and cinnamon served with ice cream, fresh raspberries and blueberries topped with caramel – it cannot get any better!

While there, I also learned that de Vere’s just added to their regular menu a fully loaded (with peas and bacon) mac and cheese that has the potential to surpass Esquire Grill’s as the best mac and cheese in town. It offers whiskey pairing dinners to members of the de Vere’s Whiskey Society, and in addition to hosting the city’s biggest St. Patrick’s day celebration, de Vere’s hosts Sacramento’s annual St. Baldrick’s shaving day to raise money for childhood cancer research."
Original Article