Pub scene brews up competition





FAMILY BIZ—Danika and Josh Smith from Newbury Park have been the owners of the Tipsy Goat in Thousand Oaks for 3½ years. Here they are in front of the pub with their kids Kanan, 2, and Fynn, 1.

FAMILY BIZ—Danika and Josh Smith from Newbury Park have been the owners of the Tipsy Goat in Thousand Oaks for 3½ years. Here they are in front of the pub with their kids Kanan, 2, and Fynn, 1.

Restaurants along Thousand Oaks Boulevard must come up with new and innovative ways to stand out because the competition is growing.

The Tipsy Goat opened on the boulevard over three years ago and became the go-to place for young patrons who relish a late night pub scene.

But with the Tilted Kilt, a similar Celtic-themed restaurant opening only about one mile away on the boulevard this fall, the Tipsy Goat will need more than just its Irish luck to keep customers intact.

The restaurant also faces competition in the Irish genre from a pair of Brendan’s Irish pubs in Newbury Park and Agoura Hills.

Tipsy Goat co-owner Danika Smith says luck has nothing to do with it. Her formula for success is hard work and family cooperation.

Working with planners, designers and Smith’s parents, Tom and Hope Molyneux, converted two residential homes into the free-standing restaurant on Thousand Oaks Boulevard near Moorpark Road.

“People feel at home probably because it used to be a home,” Smith said. The wood and brick décor oozes charm, and the menu of home-cooked food is not typical of usual pub fare.

Her parents helped get the building off the ground, but Smith, and her husband, Josh, are the restaurant’s owners.

The couple recently decided to broaden the Tipsy Goat’s demographic reach by offering a broader dinner fare. The goal is to attract customers who want a good meal, not just those who want the Irish pub atmosphere, Danika Smith said.

The new menu rolled out two weeks ago.

“We try to do more healthy options and more entree version options,” said Smith, a 37-yearold resident of Newbury Park.

The full menu at Tipsy Goat includes a variety of appetizers, entrees and desserts.

There’s “Tipsy Pho,” a soup that pays homage to its Vietnamese roots, made from a light lemon grass broth, fresh vegetables, chicken, rice noodles and fresh cilantro.

While there are burgers, chicken fingers, salads and other standard pub fare available at the Tipsy Goat, the Smiths have had some fun concocting new dishes from old favorites.

Tipsy Tacos, for instance, are stuffed with Irish corned beef, goat cheese and cabbage, and topped with homemade horseradish sauce.

The grilled cheese sandwich is also a bit tipsy with melted Swiss and sharp cheddar, jalapeno cream cheese and tomato on grilled Texas toast.

Full entrees include steak, chicken and pasta dishes, plus some Irish favorites like shepherds pie and corned beef.

“We’re not a chain,” Danika Smith said. “ We’re different from Brendan’s and Tilted Kilt—we’re more casual, unique and not as showy.”

She said the pub’s Irish influence comes from her father’s side of the family, which is a mix of Irish and French.

As for the funky name of her pub, Smith said Irish pubs often incorporate animals into their names.

“I looked for animals indigenous to Ireland,” she said. When she saw a goat in a photo that looked a bit punch drunk, the name Tipsy Goat seemed like a suitable name for her pub. Little did she know that other “Tipsy” restaurants exist.

“There’s a Tipsy Crow in San Diego and a Tipsy Pig in San Francisco,” she said. “I had never even heard of those until I opened my place.”

Smith said she has worked in the restaurant business for years, and has opened many chain restaurants in the area. Her husband has worked in pubs and bars for the past 15 years.

In addition to a new menu, the Smiths wanted to create a laid-back atmosphere for both families and young people.

For families, jazz music is played during dinner hours from 6 to 9 p.m. After 9 p.m. on Fridays and Saturdays, local bands and DJs play live music for a younger crowd in the 21- to 35-year-old range.

With the T. O. pub scene growing and competition increasing, Danika Smith hopes the changes at her restaurant will broaden its appeal.

John Loesing contributed to this story.


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