The Blarney Stone offers typical Boston cuisine with Irish roots, New England staples, and a menu that has begun to explore world and popular food influences. It is located on 1505 Dorchester Ave., a five minute walk from the Field’s Corner Red Line T Stop.
“The Blarney Stone has been around for 35 years,” says manager Noah Ruggles-Lehman. “The Blarney Stone was the first bar in America to sell Guinness on tap.
“In 2001 the owners wanted it to be more of a restaurant, instead of just a pub, and that change continued in 2007 with a new menu and renovations,“ says Ruggles-Lehman.
Now a full-fledged restaurant, the Blarney Stone features a large wrap-around bar, leather seats, and lots of dark wood surfaces. It feels like a giant pub with modern touches and fixtures. The recently opened patio section sits patrons beneath a canopy of leaves and umbrellas.
The New England Fish and Chips ($15), which Ruggles-Lehman says is “one of the most popular with customers,” was dominated by two large pieces of beer-battered haddock. The fried casing was within the Goldilocks Zone, not too much, not too little; an important detail that some restaurants mishandle, and therefore compromises the classic regional favorite. The flaky fish sat atop a pile of hand cut fries beside coleslaw.
The Shepherd’s Pie ($16) was interwoven with strands of tender and flavorful beef with a well-proportioned amount of mashed potatoes and a cheddar crust above that. It came in a large casserole dish, enough food for a sitting, and then some.
Served in a casserole dish of the same size was the Buffalo Mac n’ Cheese ($15). With cubes of buffalo chicken, bacon pieces, macaroni, blue cheese, and white cheddar bread crust, this was obviously comfort food… and amazing.  
A great appetizer to start off with is the Coconut Calamari ($11). The batter has grated coconut in it for added texture and flavor. Along side came sweet chili sauce and thinly sliced jalapeno so bites could be adjusted to sharers’ heat preferences.
The Blarney Stone does a Sunday brunch from 11 a.m. to 3 p.m. Although this reviewer has yet to go, the White Chocolate Chip and Toasted Macadamia Nut Pancakes ($8) and Duck Confit Eggs Benedict ($12) looks interesting and worth trying, the latter coming with biscuits and home fries.  
True to its city, on draft is Guinness, three types of Sam Adams, and Harpoon. The restaurant boasts an impressive list of craft beers. Visit the website to see it in its entirety, but notable beers include Jack’s Abbey Hoponios Union ($6), Youngs Double Chocolate Stout ($7), and Pretty Things Jack D’or 22oz ($12); and imports, Chimay Rouge ($9) and Duvel Strong Pale Ale ($9). There are at least five apple ciders available like Strongbow ($5) and Angry Orchard Crisp Apple Cider ($6), as well as ones of the pear variety like Fox Barrel Pacific Pear (6).
Ruggles-Lehman has been working at Blarney Stone for seven-and-a-half years and lived in Dorchester for almost all his life. He currently attends the University of Massachusetts Boston as a double major, pursuing Political Science and Communication Studies.
When asked how the restaurant has, and continues to contribute, to the culture and community of Dorchester, he said, that, besides having stood as a local watering-hole for 35 years, it tries to stay socially active in the neighborhood.
The Blarney Stone collaborates with Project D.E.E.P., the Dorchester Educational Enrichment Program, on Dorchester Day 5K Race, “which starts outside the restaurant’s doors.” This year will mark their 11^th race to date.