Reimagining the Dublin pub experience in the heart of the city

In Dublin’s hospitality market, increasingly defined by polished concepts and carefully curated experiences, The Stapleton is taking a more understated approach. Opened by Eclective Hospitality Group, the new venue blends traditional Dublin pub culture with a modern multispace offering without losing sight of what general manager David Young believes matters most which is genuine hospitality. He speaks to Fionnuala Carolan about this lovely new venture

The Stapleton opened its  doors in a restored Georgian building, in Dublin city centre last month. Part of  the Powerscourt Town Centre, this   venue has had many iterations over  the years, with Farrier & Draper   being its most recent. Set across  three floors, The Stapleton combines  traditional pub culture with a more  contemporary, multi-space format.

The venue incorporates a lively main bar, a cocktail-focused upstairs   lounge and a newly opened basement pub that leans into a more intimate,  classic Dublin atmosphere. For general manager David  Young, however, the venue’s success is not rooted in design trends or   complicated drinks menus. Instead, it comes down to a much simpler philosophy centred on people and atmosphere. “I’ve been in hospitality since I was   14 years old and I still love it to this day,” Young says.

“For me, hospitality has always been about people. I enjoy   looking after customers, creating a   good atmosphere and seeing people genuinely happy when they come   into the venue. That’s what keeps  me passionate about the job after all   these years.”

Young’s hospitality career has  seen him work across multiple sides of the trade, steadily progressing  through the industry while developing a strong understanding of both customer experience and venue operations. The opportunity to lead The Stapleton appealed to him because of the venue’s potential to become something distinctive within Dublin city centre.

“It gave me the chance to help build something special in Dublin city centre with a great team around me, and that was something I really wanted to be part of,” he explains.

Three spaces, one identity  

One of The Stapleton’s defining  features is its ability to offer multiple  experiences within the same building  without feeling fragmented or overly conceptual. While many venues  attempt to divide spaces into entirely  separate identities, Young says the goal here was to create natural shifts  in mood and energy throughout the  building.  “The key was making sure each   space had a different energy while   still feeling like part of the same  overall venue,” he says.  T

he Main Bar acts as the social  centrepiece of the venue, busy, energetic and designed to flow naturally throughout the day and evening. Upstairs, the Lounge  introduces a softer atmosphere, offering guests a calmer environment for cocktails and conversation. Downstairs, meanwhile, the newly   opened pub embraces a more traditional Irish pub feel, complete with lower lighting, intimate corners   and snug seating areas designed for   longer, more relaxed visits. “The idea wasn’t to create three separate concepts competing with each other, but rather three moods within one venue,” Young explains.

That flexibility has become  increasingly valuable within Dublin’s hospitality market, particularly as customer behaviour continues to evolve post-pandemic. Consumers  now expect venues to accommodate a variety of occasions, from casual after-work drinks to full evening   experiences, often within the same visit.

Young believes The Stapleton’s layout allows the venue to transition   naturally between those moments. “It’s designed to work equally well for a quick pint after work, cocktails   upstairs later in the evening, or a long Saturday afternoon that turns into a full night out without anyone really noticing the transition,” he says.

Relaxed hospitality at the core  

While design and atmosphere are important, Young repeatedly returns to one central point when discussing   the venue’s philosophy: hospitality  should never feel forced. The Stapleton’s overall concept has been intentionally positioned as relaxed and “no-fuss”, something

Young says comes directly from the team culture and day-to-day customer interactions. “A lot of that comes from the team   and the way we treat people,” he says. “I’ve always believed in leading by example and working hard alongside   the staff.” He believes one of the defining   characteristics of a successful Dublin pub is approachability, the ability for customers to feel comfortable  regardless of the occasion.   “We deliberately kept the venue very walk-in friendly,” he explains. “We want people to feel comfortable walking in at any time, whether   they’re dressed up for the evening or just calling in casually for one drink.”

That informality also extends to the venue’s snug spaces, which remain non-bookable by design. While reservations and structured experiences have become increasingly common across hospitality, Young felt preserving spontaneity was essential   to maintaining an authentic pub atmosphere.

“Some of the best moments in pubs happen unexpectedly,” he says. “We didn’t want those areas feeling too structured or closed off. To me, a proper Dublin bar experience is about good service, personality, atmosphere and a sense of humour,” Young says. “People want somewhere they can relax, enjoy themselves and feel comfortable.”

Respecting the building’s  heritage  

The building itself played a major role in shaping the final concept. With Georgian architectural features and historical links to Michael   Stapleton, the original architect of the Powerscourt Town Centre, the venue already possessed much of the character the group wanted to build upon.

Rather than leaning too heavily into nostalgia or creating a themed   heritage pub, the design team focused on subtle integration of the building’s history into the venue’s  atmosphere. “The building itself already has so much character and personality, so we wanted to work with that rather than overdo it,” Young explains.

The Georgian influence can be seen in the lighting choices, textures  and layout throughout the building, helping create a venue that feels both   stylish and rooted in place. “We didn’t want it to feel like a themed or old-fashioned pub,” he says.

“The idea was to create something that respects the history of  the building while still feeling modern,   welcoming and very much part of  Dublin today.” That balance between tradition and  modernity is increasingly important   within Dublin hospitality, where customers often seek venues that feel authentic without appearing dated.

Entertainment that  complements the atmosphere 

Entertainment has also been carefully integrated into the venue’s offering. Live music sessions now run Thursday through Sunday in the   downstairs snug, while DJs perform in the upstairs Main Bar on Saturday evenings. Importantly, Young says the  entertainment strategy was never intended to overpower conversation or dominate the customer experience.

“The live music adds great energy to the venue without taking away from the relaxed atmosphere,” he   says. The snug in particular has quickly emerged as one of the venue’s standout features, offering an intimate   live music setting that feels more organic than performance-driven.

“It’s already becoming a real   hidden gem in Dublin,” Young says. Again, the emphasis remains on atmosphere rather than programming for its own sake. “The important thing is that   people can still relax, chat and enjoy themselves comfortably,” he says.

Keeping the drinks offer simple  

The Stapleton’s drinks programme follows a similarly restrained   philosophy. At a time when many  bars continue to expand premium spirit ranges and elaborate cocktail menus, Young believes simplicity and consistency are becoming more valuable to customers. “I think people appreciate clarity more than ever,” he says. “There’s  absolutely a place for creativity and  innovation, but ultimately guests remember quality and consistency.”

For The Stapleton, that means focusing on execution rather than excess. Guinness is poured properly, the beer selection remains concise but reliable, and cocktails are designed to be approachable and balanced rather than overly experimental.  “We’d rather do the basics exceptionally well than overcomplicate the experience,” Young says.

The venue’s spirits selection has  also been intentionally curated around products customers genuinely order and recognise, rather than trying  to overwhelm guests with endless  choice. “We focus on quality over quantity and making sure the products fit what   our customers actually enjoy,” he explains. The venue remains primarily drinksled, although plans are currently underway to introduce food specials that complement the relaxed style of   the space without shifting focus away from the bar offering.

Building the right team  

Like many operators across Dublin hospitality, staffing remains one of   the key operational priorities for The Stapleton. The venue currently   employs approximately 13 staff, and   Young places strong emphasis on maintaining a positive internal culture.

“I’ve always believed that if your staff are happy, customers will feel that straight away,” he says.  Young operates what he describes   as an open-door policy with the team, encouraging communication and ensuring staff feel supported within   the business. “It’s important to know what’s going on and support people where  you can,” he explains.

He believes positivity, humour and teamwork are essential ingredients in hospitality environments, particularly within high-pressure city centre operations.  “We’re lucky to have a really strong team here and great support behind us from everyone across the   company,” he says.

Early customer response  

Since opening, customer reaction has been overwhelmingly positive,  according to Young. The combination of multiple spaces, live music and  relaxed atmosphere appears to be resonating strongly with both locals and visitors. “People seem to genuinely enjoy the atmosphere, the live music and the different spaces throughout the venue,” he says.

For Young, however, the most encouraging sign has been the number of repeat customers already returning to the venue.  “It’s always great seeing people happy and enjoying themselves after you’ve looked after them properly,” he says. “We’re already seeing people returning regularly, which was always the goal.”

Looking ahead in a  competitive market  

Opening a new pub in Dublin city centre remains a significant challenge,  particularly amid rising operational costs and changing customer   expectations. Yet Young believes the city’s hospitality culture remains one   of its greatest strengths. “The market is incredibly competitive, and guests have very high expectations, which is ultimately a good thing because it pushes standards higher across the industry,”   he says.

Despite the pressures facing operators, he remains optimistic about the future for venues capable   of delivering genuine hospitality and   strong social atmosphere. “At the end of the day, hospitality is all about people,” Young says. “Dublin still has one of the best social cultures   anywhere. If you create a venue people genuinely enjoy spending time in, the city will support it.”