Park Bar in Dalmuir is opening its doors after a five-week refurbishment with new management.
Ryan O’Neil and David Millar have taken the pub under their wing and stripped it back to be a traditional Clydebank style pub, with it set to open back up to the public on Saturday August 8 at 11am.
The pub is still owned by Star Pubs, with the pair taking over the lease.
Speaking to the Clydebank Post, David said: “The amount of effort by not just ourselves, but friends and family, and the local businesses that we engaged to do some of the work has been absolutely tremendous.
“We’re all really proud of what we’ve achieved.”
They’ve stripped back the whole place and redecorated with new flooring, furniture and TVs, and they've documented much of the refurbishment work on their Facebook page.
He explained that the pub previously felt more like someone’s living room, with fridges throughout and “more plastic plants than a rainforest.”
David continued: “We’ve gone back to a much more traditional look themed around Clydebank.
“So, there’s some shipyard touches, and nods back to Singer, with some Singer sewing machines placed around.”
They hosted a soft launch for the regulars on Wednesday, August 5.
Speaking on this he said: “During the four or five weeks that we’ve been refurbing people have been sticking their head through the door and we’ve got to know a few of the regulars that have missed their pub.
“So that was really nice last night.
“There’s been quite a phenomenal response from people who are excited to see it reopening.
“They loved that we have taken it back to a more traditional style Clydebank pub.”
The pub will be open every day. On Sunday through to Thursday, it will operate between 11am and 11pm, and from 11am to 1am on Fridays and Saturdays.
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They are hoping to start serving food next week, with only drinks available on the Saturday open day.
Punters should expect traditional pub food from burgers to steaks and pastas as well as salads and kids’ options.
David added: “We are going to keep the menu pretty minimalist to start with until the new team get their feet under the table.
“We’re focusing on a quality product first and we’ll worry about the volume as we need it.”
The staff are all fresh faces and dogs are welcome.
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