The Auld Dubliner in Long Beach Is the Best Irish Pub in LA | Eater LA
"Opened in 2004 by Limerick-born David Copley, I find the Auld Dubliner to be Long Beach’s most traditional Irish pub — tucked between movie theaters and corporate restaurants in Conventioneer Central, the Dub aims to inhabit true Irish pub culture rather than lean on caricature, serving as an essential social space for conversation, civic life, and celebration. Its wooden walls, cabinetry, and tables were designed and handmade in Collon, Ireland by John Heverin of Ol Irish Pubs and lined with historic artifacts, classic Guinness and Teeling ads, and vintage and contemporary photos; warm, golden lighting and the clutter of Irish paraphernalia make the cavernous room feel as if many lifetimes have passed through it. A particularly special touch is my dad’s old bicycle perched above the central bar — both a family memento and a display for the pub’s 180-plus bottles of whiskey — and the walls honor regulars (including a plaque for the Dubliner Defenders, Chase and Jazmin Turner, who protected the pub from whiskey thieves in 2020). Crowds range from a couple hundred on packed nights to a few day drinkers and a handful of four-tops on weekday afternoons, and Copley’s frequent trips to Ireland inform an often-changing menu: the bestselling fish and chips features massive haddock in beer batter finished with malt vinegar, fries, and tartar sauce; the shepherd’s pie is broiled bubbly mashed potatoes over savory beef, onion, peas, and carrots; the menu also includes imported Irish cheeses (like Sheridans Cheesemonger in Galway), Scotch eggs with mustards, beef Wellington, Tullamore whiskey–glazed salmon, and a traditional all-day Irish breakfast with black and white pudding. The pub ranks near the top of West Coast bars for Guinness consumption, and its warm, welcoming atmosphere and attention to food and whiskey make every properly poured pint and shattering bite of fish and chips feel like a testament to Irish cultural resilience; it’s open daily from noon to 2 a.m." - Brian Addison
