Just off Grafton Street, Davy Byrnes is one of Dublin's most famous pubs - references in Joyce's Ulysses mean it is very much on the tourist circuit.
Despite all this fame it remains a genuine, well-run place and is equally popular with Dubliners, who find it a handy meeting place.
But, although there are some concessions to food fashion these days (pasta and panini, a plate sharing menu - and, more promisingly, Frank Hederman's organic Irish smoked salmon), a modern gastro-pub this is not: the bar food offered is mainly traditional, providing 'a good feed' at reasonable prices.
Irish stew is the house speciality and oysters with brown bread & butter, beef & Guinness pie and deep-fried plaice with tartare sauce are all typical; and there's always a list of daily specials like sautéed lambs liver with bacon & mushroom sauce, pheasant in season - and, in deference to the Joycean connections, there's also a Bloomsday Special (gorgonzola and burgundy).
Not just a tourist pub, this is a popular meeting place for Dubliners shopping in nearby Grafton Street - and you can read a fascinating history of Davy Byrnes if you are kept waiting.
Half a dozen wines are available by the glass, and about twice that number by the bottle.