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A Chef’s Thought’s

A Chef’s Thought’s

A cast iron skillet with bread and a half full glass of beer.

The art of a chef and the hard work of the back of the house staff are all too often understated in the hospitality world. “Chef Life” is hard work and requires a special person who is passionate, autonomous as well as a quintessential team player.  We took a moment to sit down with Chef Howard and get his perspective on the industry he spent decades dedicated to. 

What do you like most about culinary arts?

CH: The sense of family, whether it be working with my brigade on the line, having the regulars who have made the restaurant part of their day.  The ability to transport our new guests through food to a destination or memory from their past or a place they may only be able to dream of going.

After all the years, blood, burns, sweat and tears what have you taken away from your experience?

CH: This is one of the hardest questions to answer, for those of us who live in the industry it is a lifestyle at least of the chefs of my generation.

No matter how bad the day is, how much it hurts, the toll it takes on us mentally and physically, how many times we say we want to quit, there is really no place else we want to be and we will be back at it the next day.  Whether it be the “last refuge for pirates” “a place for all the misfit toys” this is where we all have found a sense of home.

What do you find most exciting when you go out to eat?

CH: First of all, glad I do not have to cook or do the dishes.

All kidding aside it is allowing the chef, cook, or whoever may be cooking to take you on a journey through food.

If you are going to spend money on going out, enjoy the journey, not rushing and allow the story to unfold, dining is an experience and should be treated as such. 

What 3 items do you find the biggest satisfaction of making at the pub?

CH: The answer to this question starts with being able to bring the foods that I grew up with to our guests with a personal twist that make them unique to us.

Shepherd’s Pie, one of my go to comfort dishes I was first introduced to as what is actually cottage pie as we were in the US using ground beef instead of lamb.  Now we have taken a combination of these two dishes and made one that we all can be proud of.  When you hear the guests of Scottish and Irish heritage tell us this is the closest they have had to what they remembered and loved in the UK.

Fish and Chips, after spending half of my career in seafood houses from Maine to Florida being able to focus on one fish and have that fish done right.  Proud that we are uncompromising in serving only cold-water Atlantic Cod.

Paying ohmage to the greasy spoons and diners for a my youth with having a true smash burger done the same way it was prepared when I had my first burger made to order.

Thank’s Howard for the hard work!

Smash Burger with melted cheese, wrapped in newspaper, next to a beer.

Why Smash Burgers?

Being a Celtic pub, most people don’t think of burgers before, say, Fish and Chips, Shepherd’s Pie, hell, or even Scotch Egg. We are a pub first and foremost and pub and burger go about as hand in hand as hand and glove. We’re proud of our burger and the

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Empty Westmalle beer bottle next to a full stemmed glass

Beer Pairings

Matching up your delicious pub delicacy with a brilliant beer can be a particular art form, but it doesn’t have to be rocket science! When looking at beer and food pairings, start with the basic principles.   Synergy will always win. You can find synergy in a great number of

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A rocks glass with liquor, olive and lemon, lined with sugar.

The Grebelknud

The Good Neighbor Cocktail Series is on it’s 6th iteration and we keep it rolling with our friends from The Grebleknud Meat Company our favebutcher!  Inspired from Heidi’s “Dark Mountain” spiced rub (which is very delicious on the london broil).  We are using Appleton Estate Jamaican Rum, GRIND Espresso Dark

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3 mixed drinks on a table. A mason Jar with a lemon in it, a stemmed glass with an olive on a stick, and a rocks glass with ice, olive and lemon.

Barrel-Aged Cocktails

Barrel-aging gives cocktails focuses on the interaction with wood and the aging process, which elevates the flavor profiles and adds unique character that sets them apart from their freshly mixed counterparts. The flavors and aromas acquired from the barrel create a distinctive taste that cannot be replicated through other methods.

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A plate of juicy steak, mashed potatoes, greens and various sauces.

Question: What is the perfect cut of beef?

Answer: Prime Rib.        Firstly, it’s tender and juicy: Prime rib comes from the rib section of the beef, specifically the primal rib, which is known for its tenderness and marbling. The marbling refers to the intramuscular fat that is distributed throughout the meat, providing moisture and tenderness when cooked. This fat

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A Full glass of Guinness, a glass of clear liquor on a table in front of a banjo player and violinist.

Wild Mountain Thyme

Scotsman Sunday Funday with the Carter Giegrich Trio has been a Sunday weekly staple from 2-5 pm since we’ve opened. A band of mega-talented musicians sits down and bangs out three hours of traditional Celtic folk, jigs reels and strathspeys from centuries ago. Carter, John and Jackson are the classic

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