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Meet Ryan Fulton of Dan Diegos in Bay Park

Today we’d like to introduce you to Ryan Fulton.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Dan Diegos was established in 2012 by the Fulton family which includes Larry and Patty (mom and dad) and their four boys- Ryan (myself), Michael, Chris and Daniel (namesake who passed away in 2011). Our name comes from the nickname Daniel had while working in New York as a sound engineer in the film industry. We opened our doors on February 2nd, 2013 in the Bay Park neighborhood of San Diego which we have called home for over 40 years.

We chose to open an Irish Pub due to our ancestry and love of the culture. Anyone who’s stepped into a pub understands the atmosphere and community a pub generates.

We are currently going thru some wonderful modifications due to our approval for full liquor service. We will still strive to provide the freshest and made from scratch food as well as keeping our craft beer program above par in the industry. We will continue to honor food and drink traditions and family celebrations thru events and gatherings we host.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has been a great opportunity to open a business in our home neighborhood but there are always challenges. We have listened to our wonderful customers and we will be adding liquor to the pub along with some other changes this summer.

Please tell us about Dan Diegos.
As a business, we want to be a family-friendly neighborhood pub like you would find in any town or city in Ireland. We try to prepare all food items in house and curate a craft beer draft and bottle list that can stand up against the best in the industry. We make all our corned beef from scratch and grind our burgers fresh from ribeye steaks and trim. We hand make most of the breads including our soda bread and pain-au-lait (French milk bread) hamburger buns. We transform customers into Bread Pudding lovers with our no-frills version made with soda bread, croissants, egg custard and topped with a Jameson Whiskey Caramel Sauce. We make all our desserts in house and we’ll have rotating seasonal specialties with some centered around a special event or holidays.

We love being part of our neighborhood. My brothers and I were all raised only about a mile away from the pub.

If you had to go back in time and start over, would you have done anything differently?
It has been an amazing experience and we couldn’t ask for much more. The relationships created will last a lifetime and we are very grateful for that.

Pricing:

  • Sunday night happy hour after 5 pm. All draft pours $5.
  • Monday all-day happy hour
  • Tecate Tuesday. Half off Tecate.
  • Thursday Reverse Happy Hour After 6 pm. All draft pours $5
  • Happy Hour 3:30-6pm. $1 off all draft, bottle, and wine pours. $5 off bottles of wine(must be consumed on site/ no to-go)
  • Bottle Wednesday. Any Beer Bottle 25% Off.

Contact Info:

Image Credit:
Julia Fulton, Michael Fulton, Larry Fulton

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