The Old Monk is a Euro-styled pub that places an emphasis on all things Belgian. It has an impressive selection of Belgian brews on tap and in bottles, including Affligen, Chimay, Corsendonk, De Koninck, Duvel, Hoegaarden, Lucifer, Mannekin Pis, and Maredsous (which, in this writer's opinion, just might be the best beer on the planet). There's also a small but respectable selection of beers from Germany, Britain, Holland, and the United States, and there's always a few seasonal and new offerings listed on the specials board.
Inside, you'll find lots of dark wood and exposed brick. It's sort of a whimsical mix of old beer signs (most of which represent brands you've never heard of) and old relics from a Pennsylvania monastery (hence the bar's name), including a large metal chandelier that hangs from the middle of the room. The back bar is from an English chemist's shop. While other Euro-themed American pubs fail because they look like they're trying too hard to look old world, The Old Monk succeeds in its whimsical simplicity. Patio seating on picnic-style tables offers a good view of the vibrant nightlife along Henderson Avenue.
Unlike most of the other establishments in this journal, The Old Monk serves food. For starters, it offers a few items such as calamari ($6) and Guinness beef stew ($6/bowl). The rest of the menu is limited to maybe a dozen and a half plates and sandwiches, and features typical pub fare such as fish-and-chips ($8) and German sausages ($8), along with a few interesting offerings such as an Irish smoked salmon sandwich served on toasted marble rye ($8). The important thing to remember is that the food quality here far exceeds what one might expect from your run-of-the-mill pub. The signature item is moules frites (mussels and french fries, $9). The mussels are steamed in Hoegaarden, a Belgian white ale, with shallots, celery, garlic, and herbs, accompanied by skinny fries and seasoned mayo.
On a recent visit, I ordered the fish-and-chips, which, quite frankly, were the best I've ever had. Atlantic cod fillets are dipped in a Bass Ale batter and served with thick steak fries and tartar sauce. The fish was fried to perfection, not greasy, and had a wonderful, spicy zip. Along with my glass of Maredsous, I was in Belgian beer heaven.
About the only drawback I can think of is that The Old Monk can get quite crowded. If avoiding large crowds ranks high on your list, try stopping by on a weekend afternoon. The Old Monk is a great place to relax, enjoy an ice-cold beer, and snack on some great food. And it's dog-friendly: your pooch is welcome as long as you sit at one of the outdoor tables.
The Old Monk was named Best Pub in the Dallas Observer's Best Of awards in 1999.
Atmosphere: pub
Hours: Mon-Fri 4pm-2am; Sat-Sun 12pm-2am
Phone: 214/821-1880
Website: n/a