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Late-night bar food, cheap yet delicious drinks, and all-around good vibes abound at Le Dive.
The best dive bars have something for everyone. And that’s exactly what you’ll find at DTR’s Le Dive, sandwiched between Neptunes and Kings in the former Garland-turned-Umbrella Dry Bar space Downtown.
Bartender-owned and -operated by Erin and Martin Wheeler—the same duo behind Neptunes and the latter previously of local spots like Longleaf Swine, Whiskey Kitchen, and Standard Beer + Food—the joint has all the stylings of your fave bartender’s favorite bar, and then some.
Think cheap beer, fairly priced refreshing cocktails, dirty yet elevated late-night bar food, TVs, games, a photobooth, and ample loungey seating—just the kind of place you’d find The Big Lebowski and his gang of misfits in, minus the bowling. Not to mention that all-are-welcome neighborhood bar vibe that invites you in for any reason or no reason at all to settle in and make yourself comfortable.
Operating in pop-up mode for the last couple of months with all-the-rage bangin’ bites from MOdega’s Mosby Dru Ray, the already hot spot’s official grand opening is March 1. And, in good news for those who’ve become obsessed with what Ray’s churning out of that kitchen, the “people’s princess” isn’t going anywhere. Find her slicing and dicing as Le Dive’s head chef with the same nostalgic, fun and mouthwatering food patrons are already demanding on the reg.
“I connected with them on their whole vision for the space and their whole vibe,” says Ray. “It really just lined up very perfectly with what I want to do, which is food that’s fun and makes people happy and feel good.”
Described as “delicious, not pretentious” by Martin—and catering to foodies while at the same time approachable and accessible—Ray’s fare is the perfect balance of nostalgic and mind-blowing. And it’s exactly what you want after a night of drinking. On the permanent menu, expect such dishes as pickle fritto misto and tender tots (a chicken app of tater tots and popcorn chicken with pickled celery and homemade Buffalo sauce), sandwiches, salads, and desserts like snack packs and Dunkaroos.
“I’m taking things that are usually fancy and stuffy or maybe only seen at a certain type of restaurant and turning them on their head,” maintains Ray. The Northeast-born, former Lawrence Barbecue chef’s cult-classic Philly cheesesteak, for example—which incidentally got her started in kitchens—will be a menu fixture. “The reason the MOdega even started was because of the same reason [Le Dive] did: There’s no late-night food options [locally], nobody who’s doing real good bodega bites—and it was something I missed most about being back home.”
Further feeding that late-night crowd till an unprecedented 2am will be hot dogs, walking tacos, cold-cut sandwiches and the like out of Le Dive’s walk-up window. And you won’t want to sleep on Sunday brunch either, though you can sleep in given it doesn’t start until 11am.
When it comes to drinks, it’s a bar after all. And in line with its MO, there’s something for everyone—from sub-$15 cocktails by GM Paul Schatzle like a spicy marg and herbaceous French 75 to $5 cans of Miller Lite and draft PBR. Even glasses of vino and espresso martinis on draft. “It’s important for people to know I’ve been grinding my ass off for 15 years to get to the point to have this,” says Martin. “We just want to give people food and booze in a fun atmosphere.” @le.dive.bar
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