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Irish Pub

ENTERTAINMENT
January 15, 2005 | By Desmond Ryan INQUIRER THEATER CRITIC
Eugene O'Brien grew up in the Irish pub run by his family, and Eden offers ample proof that he took a large grain of salt when he listened to the tall bar stories. His play consists of dual monologues delivered by a husband and wife trapped in an increasingly insecure and stressed marriage. While theatergoers have good reason to be wary of yet another dose of Irish fatalism laced with ready wit, Eden has a craftsmanship to its writing and insight that will reward them. The terrain traversed by O'Brien is as well-trodden as the path to the village pub that Billy (Bill Zielinski)
NEWS
December 26, 2004 | By Catherine Quillman INQUIRER SUBURBAN STAFF
Irish pubs are nothing new, but one place in Ambler, the Shanachie, is about as authentic a place as I've ever seen. Or should I say, "Irish restaurant, I hardly knew ye. " The Shanachie (pronounced SHAN-ih-kee) opened in October in a former retail store opposite the historic Ambler movie theater. Its authenticity comes only partly from its role as a stage for live Irish music, and its hunter-green, dark-wood pub decor. The restaurant goes through about 30 cases of potatoes a week, but that, too, is only part of the story in this literary-theme restaurant (shanachie means "storyteller" in Gaelic)
NEWS
February 23, 2003 | By Catherine Quillman INQUIRER SUBURBAN STAFF
Every neighborhood in America, it seems, has an eatery like Brittingham's Irish Pub: cozy, noisy, crowded, and crammed with memorabilia. Two things - one, if you see Irish food and Irish music as part of the same world order - set Brittingham's apart. You can get great-tasting fish and chips here, but also such chophouse standards as juicy burgers topped with bacon and Thousand Island dressing. The setting is somewhat old-hat, too, beginning with - pardon the pun - the hat-check girl.
NEWS
January 1, 2003 | By Benjamin Y. Lowe INQUIRER STAFF WRITER
The Restaurant and the Bar, a 20-year-old West Chester institution and a pioneer in the borough's downtown revitalization, will be sold and converted into an Irish pub, scheduled to open by May. The current owners, Gus and Rosemary Correa, said they were selling the establishment because their son, Carlos, did not want to take it over. Gus Correa, who will continue as owner of the D-K Diner on East Gay Street, would not be specific on the sale price but said it would be more than the $1.6 million he paid for it five years ago. The deal, which is expected to close by the end of January, includes the three-story building and its liquor license, an office, and five apartments.
NEWS
August 19, 2002
I WAS GREATLY saddened by the death of former Daily News columnist Jack McKinney. Jack and I helped found the American Friends of the Northern Ireland Civil Rights Association in Philadelphia in 1969. We were introduced by mutual friend Vince Conlan, a tall, rugged, good-looking Irish patriot who was perhaps best known as the driver for Sean South when that storied Irish patriot was killed during an IRA raid in the 1950s. (Is there an Irish pub anywhere that has not featured the ballad "Sean South of Gary Owen"?
FOOD
March 13, 2002 | By LAUREN McCUTCHEON For the Daily News
Want to start St. Patrick's Day with a hearty meal, straight from the Emerald Isle? Try an easy recipe from Philadelphia's bona fide Irish pub, the Bards on Walnut at 20th Street. This serious breakfast sandwich requires a rasher (2-3 slices) of lean, flavorful Irish bacon, and a single banger (mild pork and cornmeal sausage). Have one of these in the morning, and you might want to skip lunch. BARDS' IRISH BACON 1 rasher Irish bacon 1 banger 2 teaspoons cooking oil 2 eggs Salt and pepper 1/4 cup mild cheddar cheese, shredded 1 large round roll (the Bards recommends a stirato roll from Le Bus Bakery)
FOOD
January 14, 2001 | By Craig LaBan, INQUIRER RESTAURANT CRITIC
I have yet to find an Irish pub that didn't claim to draw the best pint of Guinness. But the handsome new Black Sheep on South 17th Street may not just be bragging. Over the years, I've heard talk of wooden kegs versus steel, special basement cold rooms, state-of-the-art cooling towers, pure nitrogen infusers, and hotshot bartenders whose stout was so creamy they could sign their names in the foamy head. I had also heard of old-country doctors prescribing pints for iron deficiency.
NEWS
December 23, 2000 | By Julie Kay
Editor's note: The following piece appeared in only one edition of The Inquirer on Dec. 17. We thought it was good enough to rerun so more readers could enjoy it. Ten minutes is not enough time to have a pint in an Irish pub. So President Clinton ordered only a half-pint of lager when he stopped in at Irish Prime Minister Bertie Ahern's regular watering hole in Dundalk, Ireland. Clinton was touring Ireland at an American fast-food pace during the last official visit of his administration.
NEWS
December 17, 2000 | By Julie F. Kay
Ten minutes is not enough time to have a pint in an Irish pub. So President Clinton ordered only a half-pint of lager when he stopped in at Irish Prime Minister Bertie Ahern's regular watering hole in Dundalk, Ireland. Clinton was touring Ireland at an American fast-food pace during the last official visit of his administration. These days, Ireland is the exception to the justifiable European criticism of the Clinton administration's failings in global negotiations, ranging from the establishment of criminal courts to global warming.
NEWS
March 17, 2000 | By Rita Giordano, INQUIRER STAFF WRITER
'Tis St. Patrick's Day - a time for the wearing of the green and the drinking of the brown, but you just might have to look a bit harder for it this year in Philadelphia. Several Irish pub owners and even a Brit are boycotting products of the Guinness Bass Import Co., the American arm of Ireland's Guinness brewing company, because of its efforts to encourage the opening of new Irish theme bars. Some have been boycotting for months. More than 10 bars are involved, mostly refusing to serve brews like Harp and Bass, which is distributed here by Guinness.
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