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Tag: Doyle’s Public House Tacoma


Soup’s on: Tasty bowls at Doyle’s, The Swiss and the new Leila’s Deli in Tacoma

A recent daily soup special at The Swiss Tavern near the University of Washington Tacoma campus.

In the last month, I’ve dipped my ladle into the Korean soup soon doo boo, the Vietnamese soup pho, and the Japanese-Southeast Asian hybrid fusion ramen soup at Pacific Grill.

In the last few weeks, I’ve encountered even more soups worthy of your dining dollars. The creamy tomato at Doyle’s Public House, the salmon chowder at The Swiss Tavern and a delicious navy bean at the new Leila’s Deli in Tacoma. Click “more” to read about the soups.

YOUR TURN: Where do you go for good soup? Comment here, please. Read more »


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

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. Read more »


It’s cold and rainy. Get yourself a bowl of Irish stew.

Guinness brased Irish beef stew with white and wheat soda bread at Paddy Coyne’s Irish Pub in Tacoma. Photo by Peter Haley/Staff photographer

Irish stew seems surface simple. Meat, potatoes, maybe some carrots, some kind of Guinness-based gravy to pull it all together.

That’s Irish stew.

Not so fast.

“It’s always the simple things that are the hardest,” said Ted Furst, a consulting chef who developed the recipe for Irish stew at Paddy Coyne’s Irish pub in Tacoma, one of a handful of local restaurants that serve Irish food in a pub atmosphere.

There are as many ways to make Irish stew as there are to make home-cooked favorites such as chicken and dumplings or pot roast. Some say Irish stew should start with browned beef, while traditionalists might insist it be lamb or that it should be boiled in the style of a white stew. It’s a hodgepodge recipe that has been twisted, bent and refined to fit so many palates, who’s to know what’s authentic anymore. Read more »


Irish dreams: Soda bread at Corina Bakery

Doyle’s Guinness stew is served with a slice of Irish soda bread, with currants and caraway seeds, made by Corina Bakery.

Irish soda bread: it joins the list of carbs I shouldn’t have eaten this week, but I did anyway. Corina is to blame.

The Tacoma bakery bakes the bread for Doyle’s. Doyle’s serves the bread toasted with dishes like shepherd’s pie and Guinness stew.

I don’t usually like soda bread. I’ve always thought it a waste of a bread. It’s thick, dense, the texture is difficult to get right. Most examples I’ve eaten are better as door stoppers than something I want to use as a vessel to dip into a big bowl of Guinness braised stew. Read more »