Head chef Matt Backe composes soups and salads to sandwiches to marrow-warming entrees, using as many locally-sourced ingredients as possible. The weekend a la carte brunch offers hearty comfort foods. Special events include game dinners in spring and fall, with a third annual "Night of the Funk" slated for February 2013, celebrating fermentation in potables and cheeses, and paired with a funk band.
Tops on tap are Guinness, Harp and Smithwick’s. All day each Wednesday, Irish pints are only $2. Belgian beers are increasingly popular; on draft are Chimay, Delirium Tremens and Hoegaarden. Rotating casks of German, English and occasional Canadian brews are featured. Plus approximately 100 other kinds of European bottled ales, porters and the like that you may never have heard of, and will want to try. There's an excellent list of Scotch and Irish whiskeys, too.
Winner of the Best Pub Award in the Hartford Advocate Best Of Readers' Poll 2012
Winner of the Best Irish Restaurant Award in the Hartford Advocate Best Of Readers' Poll 2012