We’ve transformed an eighty-year-old bank into the only Gastropub that belongs on the most historic avenue in all America. June 2012, Chef David Everett opened DoG Street Pub committed to honoring the dignity and heritage of its namesake, Duke of Gloucester Street.
DoG Street Pub’s focus is simply presented, excellent food without the rubbish. With an understanding that a superb beer is the perfect complement to a perfect meal, we scour the globe to craft a beer menu to please all tastes, from the casual fan to seasoned enthusiast whose favorite is “something new.”
Our goal to provide the greatest personal service, facilities and quality cuisine in a casual setting is driven by Chef Everett’s dedication to an experience and atmosphere that will exceed our guests’ expectations.
How did we transform an 80 year old bank into the gastropub that it is today? Over the course of about a year, a team including Guernsey Tingle Architects, Kathryn Tawes Interiors, Bush Construction and many others, changed the structure and interior of the space. Everett himself did most of the built in woodwork. The building required extensive renovation, including removing a massive walk-in vault that took a month to dismantle. Although we were sad to see the vault go, many of the original features of the bank were preserved, including the original marble floors and the cupola skylight.
The project was a great balance between renovation and restoration. The necessary adjustments were made for the space to function as a modern restaurant, while its historic nature was preserved.
In 2013 the Pub took home the Award of Excellence for Best Renovated or Historic Rehabilitation Project. The melding of practical and historical is what caught the eyes of the jurors for the Excellence in Design Awards. They commented, the space feels compatible with 1930s Williamsburg, with a conversion that seemed natural, was playful and kept the better qualities of a bank.
David Everett - Executive Chef / Owner
Lauren Davidson - General Manager
Carter Sheldon - Executive Sous Chef
Amy Worthel - Pub Manager
Ron Jones - Sous Chef
Brian Nance - Pub Manager
Ben Nilson - Bottle Shop Manager
Interested in Joining our Team?
Sunday - Thursday
11am to 11pm
Late night 10-11pm
Friday & Saturday
11am to 1am
Late night 10-1am
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