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Dining Out For Life: Spotlight on Doyle’s Public House

Post by Sue Kidd / The News Tribune on April 29, 2010 at 9:17 am | 2 Comments »
April 28, 2010 6:56 pm
Doyle's Guinness stew is served with a slice of Irish soda bread, with currants and caraway seeds, made by Corina Bakery.

Doyle’s Public House is the place for two things: Guinness and Irish stew. Add to that the ethereal soda bread made for Doyle’s by Corina Bakery. Good, hearty eating and beer swilling is what Doyle’s is known for best.

Doyle’s is one of dozens of restaurants and bars that will participate today, April 29, in Dining Out For Life, the dine-out event where participating restaurants in Pierce County will donate 25 percent of meal sales to the Pierce County AIDS Foundation. To contribute all you have to do is dine at Doyle’s or another participating restaurant listed here.

Click “more” to read about the Irish stew at Doyle’s, which I reviewed in March.

Doyle’s Public House
Where: 208 St. Helens Ave., Tacoma
Information: 253-272-7468;

“The biggest secret to Guinness stew is patience. You can’t cook it too fast, you can’t cook it too long,” said Steve Peoples, general manager of Doyle’s. “There’s not too much to it other than the Guinness and the flour that we roll the meat through and braise it off,” said Peoples. Tomato paste is the ingredient that pulls together the flavor, Peoples said. “Just for color, and for the flavor. I think it gives it richness.”

Doyle’s Irish stew ($7.50) is chunks of beef, creamy potatoes, hunks of carrots, whole pearl onions and garlic in a Guinness broth. The tomato imparts a sweet taste, a richness to the stew. Doyle’s hands down has the most dunk-worthy Irish soda bread – a currant and caraway spiked bread made by Corina Bakery in Tacoma. While the stew was just a bit too dry for my palate, I did appreciate the beefy chunks of meat and how the bitterness of the Guinness stout played against the sweetness of the toothsome pearl onions. Those are tricky little things to put in a stew – a fair share of people hate pearl onions because of the texture. But they worked for me.

Other Irish on the menu: Bangers and mash and shepherd’s pie.

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