Irish Fare

And the tale of sipping of 100 single malts

You might say Paul Dargan was born to own an Irish Pub. He loves everything about the pub life…the food, the drink and most of all, the people. “In Ireland, the pubs are where the community gets together to share stories and relax with family,” says Dargan. “It’s not a bar or club atmosphere like it often is in the U.S. It’s more of an extension of your home where you feel cozy and comfortable, which is why most Irish people grow up in the pubs.” And for the last 17 years, Dargan has been recreating the Irish traditions he left behind with his own version of Dargan’s Irish Pub and Restaurant, this time in downtown Santa Barbara.

The moment you walk in the door you get the feeling you’ve just stepped off the train in Cookstown, Ireland, where his Grandfather built the original Dargan’s in 1927. Rich pine wood flooring and cabinetry, a warm glow of the fireplace, and of course the bar featuring no less than 100 varieties of single malt scotches and whiskeys. “We’re very proud of our scotch collection,” says Dargan. “We have regular scotch tastings throughout the year where we offer five to six samples from low to very high end labels. We pair the tastings with small bites from the menu for those who want them, but if you get a really rich and clean scotch like a Macallan 12 or 21, it’s perfect all on its own.” Dargan’s of- fers a “wee dram” tasting size so customers can sample the higher end at an affordable price. Dargan has served thousands of barrels worth over the years, which most certainly qualifies him and his staff to give tasting advice to customers. “Scotch is definitely an acquired taste,” he says. It’s why we have so many to choose from. You want to start out with lighter, less expensive versions and gradually move to the more expensive, rich smoke varieties. As the distillers will tell you, scotch starts out clear with the various shades of brown coming from the aging in the oak barrel, most of which comes from the U.S. The smokiness comes from the peat which is dried with the grain…a truly wonderful process that produces a sipping flavor like no other.”

The menu, which Dargan refers to as traditional Irish comfort food, features favorites like corned beef with Farmer’s Market cabbage, local fish and chips, and a crowdpleasing steak and Guinness pie made with organic vegetables slowly roasted in the oven. The Scottish salmon with wild rice and mango salsa is also popular. Thursday through Sunday the special Chef’s menu includes a succulent Lamb Shank which is slowly braised with a red wine reduction; a roasted free-range chicken marinated in lemon, rosemary and garlic and house signature Guinness braised boneless short ribs served with mashed potatoes and seasonal, locally sourced vegetables. For dessert you have to sample the Dargan’s crème brulee, a decadent offering made with Irish cream, raspberry sauce and strawberries. The Mudd pie is also a winner.

“I’ve been on the business side of the pub for 17 years now, but I’ve spent a lifetime in the culture,” says Dargan. “I love the life and to me it’s not work. I hope to be in this business for many a year.” The Gaelic saying: Cead mile failte rombat! Which translates to: A hundred thousand welcomes to you! Is truly the creed at this establishment and is why Dargan’s will continue to be a Santa Barbara favorite for years to come.

–Raymond Bloom

Dargan’s Irish Pub is located at 18 East Ortega in the heart of Old Town. 805-568-0702. www. darganssb.com. Dargan’s private lounge area is also available for large parties, both private and corporate.