dine in & carryout€¦ · irish 31 oviedo 65 west mitchell hammock rd. ste 1501, oviedo, fl...

2
DINE IN & CARRYOUT STARTERS MULLIGAN STEW A perfectly seasoned, hearty, tomato-based stew. HUMMUS Hummus with a hint of garlic, topped with diced tomato. Served with warm pita and sliced cucumbers. MACHO NACHOS House-fried potato chips topped with pub cheese, seasoned ground beef, diced tomato, fresh jalapeño and sour cream TRADITIONAL CHICKEN WINGS 10 FOR 12, 17 FOR 19.5, 31 FOR 32 Tossed in your favorite sauce: Mild - Hot - Car Bomb - Sweet Chili Thai BBQ - Roasted Garlic Parm - Ginger Teriyaki i31 Whiskey BONELESS WINGS Tossed in your favorite sauce: Mild - Hot - Car Bomb - Sweet Chili Thai BBQ - Roasted Garlic Parm - Ginger Teriyaki i31 Whiskey MAC BITES Mac and cheese bites with a hint of bacon, drizzled with sweet chili thai sauce and dusted with parmesan cheese. Served with ranch. SOUTHERN FRIED PICKLE CHIPS Dill pickle chips breaded and fried to a golden brown. Served with ranch dipping sauce. PUB PRETZELS Warm, salted pretzel sticks served with our honey mustard dipping sauce. Add pub cheese - $1 5/8 8.5 11 10.5 8 7 8 SANDWICHES THE DEBBIE Hand-sliced turkey, white cheddar cheese, thin- sliced cucumber, red onion, roma tomato, red leaf lettuce and honey mustard on a grilled ciabatta bun. CLASSIC REUBEN Shaved corned beef, sauerkraut, Swiss cheese and Emerald Isle dressing on toasted rye bread. TURKEY REUBEN Hand-sliced turkey, sauerkraut, Swiss cheese and Emerald Isle dressing on toasted rye bread. 31 GRILLED CHICKEN SANDWICH Grilled chicken topped with melted Swiss cheese, lettuce, tomato, red onion and horseradish sauce on toasted rye bread. VEGETARIAN HUMMUS WRAP Hummus, tomato, and our power salad mix, tossed with a splash of Greek dressing and wrapped in a flour tortilla. With Grilled Chicken - 14 GRILLED CAJUN SHRIMP WRAP Blackened shrimp, romaine lettuce, tomatoes, parmesan cheese and ranch dressing wrapped in a flour tortilla. With Bacon - 14 13 12 13 13 10 13 ORCHARD SALAD A light and refreshing combination of romaine lettuce topped with julienned green apples, candied pecans, bleu cheese crumbles and orange segments. Served with a side of our house-made Poppy Seed Vinaigrette. Grilled Chicken - 13, Grilled Salmon - 16 CHOPPED SALAD A pleasant blend of chopped romaine, green apples, tomatoes, cucumbers and crumbled bleu cheese. Topped with grilled chicken and served with balsamic vinaigrette. CHICKEN CAESAR SALAD Hearts of romaine, parmesan cheese, and homemade croutons topped with grilled chicken and served with Caesar dressing. BLACK & BLUEBERRY SALAD Crisp romaine lettuce, fresh blueberries, candied pecans, chopped bacon and shredded Parmesan. Served with blackened chicken and our Farmboy Greek Vinaigrette. SOUP AND SALAD COMBO Choice of House Salad or Caesar Salad served with a cup of our Mulligan Stew. SALADS ENTREES 31 WHISKEY CHICKEN Two blackened chicken breasts brushed with our Signature i31 Whiskey Sauce. Served with a warm power salad consisting of broccoli, kale, brussel sprouts, golden beets, carrots and red cabbage. 31 WHISKEY SALMON Blackened Atlantic salmon brushed with out Signature i31 Whiskey Sauce. Served with a warm power salad consisting of broccoli, kale, brussel sprouts, golden beets, carrots, and red cabbage. BANGERS & MASH English sausage and our famous mashed potatoes served with 1764 gravy. IRISH 31 FISH & CHIPS Fresh cod battered in our Black & Tan beer batter then fried golden brown, served with steak French fries, tartar, and lemon. PIE OF THE SHEPHERD Ground beef in a rich gravy with root vegetables and peas, topped with mashed potatoes and white cheddar cheese. 11 12 12 13 9 BURGERS 31 BURGER Topped with bacon, white cheddar, red leaf lettuce, onion, tomato and horseradish cream sauce served on a grilled ciabatta bun. THE JAX Simply our Black Angus half pound burger on a grilled ciabatta bun with red leaf lettuce, roma tomato, and sliced red onion. BLACK & BLEU BURGER Angus beef seasoned with cajun spices, brushed with our Signature i31 Whiskey Sauce, topped with bacon, bleu cheese crumbles, red leaf lettuce, tomato and onion. Served on a grilled ciabatta bun. ST. PATTY MELT Angus burger stacked high with thin-sliced corned beef, Swiss cheese, sauerkraut and Emerald Isle on toasted rye bread. 12 10 13 14 13 15 14 14 14 DESSERTS REESE’S PEANUT BUTTER PIE A light and creamy filling loaded with Reese’s peanut butter cups, finished with chocolate and whipped cream. MOLTEN LAVA CAKE A chocolate truffle enrobed in chocolate cake, served warm and slathered with chocolate syrup & whipped cream. IRISH 31’S BREAD PUDDING House-made warm and crispy bread pudding sweetened lightly and accented with cinnamon, then topped with our rich Créme Anglaise and powdered sugar. á la mode - add $2 BARQ’S ROOT BEER FLOAT Two heaping scoops of creamy vanilla ice cream swimming in ice cold Barq’s root beer – a cold and tasty classic. IRISH 31 ICE CREAM SUNDAE Two heaping scoops of creamy vanilla ice cream covered in chocolate syrup, candied pecans & whipped cream with a cherry on top. 7 7 6.5 5 7 = IRISH 31 FAVORITES lite SIGNATURE DRESSINGS Balsamic Vinaigrette, Caesar, Ranch, Bleu Cheese, Honey Mustard, Emerald Isle, Poppy Seed Vinaigrette and Farmboy Greek Vinaigrette. 18% gratuitymaybe addedto groups of 6 ormore. All food is prepared in a common kitchen withthe risk of gluten exposure. Guests with gluten sensitivities should exercise judgment in consumingthese foods. Consuming raw orundercooked meats, poultry, seafood, shellfish, oreggs mayincrease yourrisk of foodborne illness, especiallyif you have certain medical conditions. - Section 3-603.11, FDA Food Code Our burgers are 100% Black Angus ground beef and served with our house pub chips. Substitute a vegan black bean patty on any burger for $1. lite lite lite lite lite POWER SALAD Broccoli, kale, brussel sprouts, golden beets, carrots, and red cabbage. CAESAR SALAD Hearts of romaine, Parmesan cheese, croutons, and Caesar dressing. HOUSE SALAD Romaine lettuce, tomato, cucumber, red onion, croutons, and choice of dressing. Steak Fries - House Chips - Mashed Potatoes - Market Vegetable = P U B lite BOXTY lite lite lite lite Originating in the north midlands of Ireland, the Boxty was once nothing more than a traditional Irish potato cake. Until, that is, Irish 31 came up with three versions of this ‘peasant dish’ that will make you wonder where these little potato balls have been all of your life! LEGENDARY BOXTY Three boxtys served with horseradish sauce, pub cheese, and our spicy car bomb sauce. LOADED BOXTY Three of our legendary boxtys stuffed with Velveeta, bacon and chives. Served with a side of sour cream. SHEPHERD’S PIE BOXTY Three of our legendary boxtys stuffed with our house-made shepherd’s pie filling. Served with our savory 1764 gravy. 11 13 13 KIDS MENU Includes fountain soda CHICKEN BITES 6 GRILLED CHEESE 6 w/steak fries or house chips. w/steak fries or house chips. MAC & CHEESE 6 lite lite

Upload: others

Post on 13-Oct-2020

0 views

Category:

Documents


0 download

TRANSCRIPT

Page 1: DINE IN & CARRYOUT€¦ · IRISH 31 OVIEDO 65 West Mitchell Hammock Rd. Ste 1501, Oviedo, FL 32765 407.627.0079 IRISH31.COM oviedo@irish31.com IRISH31OVIEDO PUB lite! Healthier options

D I N E I N & C A R R Y O U T

S T A R T E R S

M U L L I G A N S T E W A p e r f e c t l y s e a s o n e d , h e a r t y, t o m a t o - b a s e d s t e w. H U M M U S H u m m u s w i t h a h i n t o f g a r l i c , t o p p e d w i t h d i c e d t o m a t o . S e r v e d w i t h w a r m p i t a a n d s l i c e d c u c u m b e r s .

M A C H O N A C H O SH o u s e - f r i e d p o t a t o c h i p s t o p p e d w i t h p u b c h e e s e ,s e a s o n e d g r o u n d b e e f , d i c e d t o m a t o , f r e s h j a l a p e ñ o a n d s o u r c r e a m

T R A D I T I O N A L C H I C K E N W I N G S1 0 F O R 1 2 , 1 7 F O R 1 9 . 5 , 3 1 F O R 3 2 To s s e d i n y o u r f av o r i t e s a u c e :M i l d - H o t - C a r B o m b - S w e e t C h i l i T h a iB B Q - R o a s t e d G a r l i c P a r m - G i n g e r Te r i y a k ii 3 1 W h i s k e y

B O N E L E S S W I N G S To s s e d i n y o u r f av o r i t e s a u c e :M i l d - H o t - C a r B o m b - S w e e t C h i l i T h a iB B Q - R o a s t e d G a r l i c P a r m - G i n g e r Te r i y a k ii 3 1 W h i s k e y

M A C B I T E S M a c a n d c h e e s e b i t e s w i t h a h i n t o f b a c o n , d r i z z l e d w i t h s w e e t c h i l i t h a i s a u c e a n d d u s t e d w i t h p a r m e s a n c h e e s e . S e r v e d w i t h r a n c h .

S O U T H E R N F R I E D P I C K L E C H I P S D i l l p i c k l e c h i p s b r e a d e d a n d f r i e d t o a g o l d e n b r o w n . S e r v e d w i t h r a n c h d i p p i n g s a u c e .

P U B P R E T Z E L S Wa r m , s a l t e d p r e t z e l s t i c k s s e r v e d w i t h o u r h o n e y m u s t a r d d i p p i n g s a u c e . Ad d p u b c h e e s e - $ 1

5 / 8

8 . 5

1 1

1 0 . 5

8

7

8

S A N D W I C H E S

T H E D E B B I EH a nd - s l i c e d t u rkey, white che dda r che e s e , th i n -s l i c e d c u c u m b e r, re d oni on , rom a tom ato , re d le a f le t t u c e a nd honey m u s ta rd on a g r i l le d c i a bat ta b u n .

C L A S S I C R E U B E N S h av e d c o r n e d b e e f , s a u e r k r a u t , S w i s s c h e e s e a n d E m e r a l d I s l e d r e s s i n g o n t o a s t e d r y e b r e a d .

T U R K E Y R E U B E N H a n d - s l i c e d t u r k e y, s a u e r k r a u t , S w i s s c h e e s e a n dE m e r a l d I s l e d r e s s i n g o n t o a s t e d r y e b r e a d .

3 1 G R I L L E D C H I C K E N S A N D W I C H G r i l l e d c h i c k e n t o p p e d w i t h m e l t e d S w i s s c h e e s e , l e t t u c e , t o m a t o , r e d o n i o n a n d h o r s e r a d i s h s a u c e o n t o a s t e d r y e b r e a d .

V E G E T A R I A N H U M M U S W R A PH u m m u s , t o m a t o , a n d o u r p o w e r s a l a d m i x , t o s s e dw i t h a s p l a s h o f G r e e k d r e s s i n g a n d w r a p p e d i n af l o u r t o r t i l l a . W i t h G r i l l e d C h i c k e n - 1 4

G R I L L E D C A J U N S H R I M P W R A PB l a c k e n e d s h r i m p , r o m a i n e l e t t u c e , t o m a t o e s ,p a r m e s a n c h e e s e a n d r a n c h d r e s s i n g w r a p p e d i n a f l o u r t o r t i l l a . W i t h B a c o n - 1 4

1 3

1 2

1 3

1 3

1 0

1 3

O R C H A R D S A L A DA l i g h t a n d r e f r e s h i n g c o m b i n a t i o n o f r o m a i n e l e t t u c e t o p p e d w i t h j u l i e n n e d g r e e n a p p l e s ,c a n d i e d p e c a n s , b l e u c h e e s e c r u m b l e s a n d o r a n g es e g m e n t s . S e r v e d w i t h a s i d e o f o u r h o u s e - m a d eP o p p y S e e d V i n a i g r e t t e . G r i l l e d C h i c k e n - 1 3 , G r i l l e d S a l m o n - 1 6

C H O P P E D S A L A D A p l e a s a n t b l e n d o f c h o p p e d r o m a i n e , g r e e n a p p l e s , t o m a t o e s , c u c u m b e r s a n d c r u m b l e d b l e u c h e e s e . To p p e d w i t h g r i l l e d c h i c k e n a n d s e r v e d w i t h b a l s a m i c v i n a i g r e t t e .

C H I C K E N C A E S A R S A L A D H e a r t s o f r o m a i n e , p a r m e s a n c h e e s e , a n d h o m e m a d e c r o u t o n s t o p p e d w i t h g r i l l e d c h i c k e n a n d s e r v e d w i t h C a e s a r d r e s s i n g .

B L A C K & B L U E B E R R Y S A L A D C r i s p r o m a i n e l e t t u c e , f r e s h b l u e b e r r i e s , c a n d i e d p e c a n s , c h o p p e d b a c o n a n d s h r e d d e d P a r m e s a n . S e r v e d w i t h b l a c k e n e d c h i c k e n a n d o u r Fa r m b o y G r e e k V i n a i g r e t t e .

S O U P A N D S A L A D C O M B OC h o i c e o f H o u s e S a l a d o r C a e s a r S a l a d s e r v e d w i t h a c u p o f o u r M u l l i g a n S t e w.

S A L A D S

E N T R E E S

3 1 W H I S K E Y C H I C K E N Tw o b l a c k e n e d c h i c k e n b r e a s t s b r u s h e d w i t h o u r S i g n a t u r e i 3 1 W h i s k e y S a u c e . S e r v e d w i t h a w a r m p o w e r s a l a d c o n s i s t i n g o f b r o c c o l i , k a l e , b r u s s e l s p r o u t s , g o l d e n b e e t s , c a r r o t s a n d r e d c a b b a g e .

3 1 W H I S K E Y S A L M O N B l a c k e n e d At l a n t i c s a l m o n b r u s h e d w i t h o u t S i g n a t u r e i 3 1 W h i s k e y S a u c e . S e r v e d w i t h a w a r m p o w e r s a l a d c o n s i s t i n g o f b r o c c o l i , k a l e , b r u s s e l s p r o u t s , g o l d e n b e e t s , c a r r o t s , a n d r e d c a b b a g e .

B A N G E R S & M A S H E n g l i s h s a u s a g e a n d o u r f a m o u s m a s h e d p o t a t o e s s e r v e d w i t h 1 7 6 4 g r av y.

I R I S H 3 1 F I S H & C H I P S Fr e s h c o d b a t t e r e d i n o u r B l a c k & Ta n b e e r b a t t e r t h e n f r i e d g o l d e n b r o w n , s e r v e d w i t h s t e a k Fr e n c h f r i e s , t a r t a r, a n d l e m o n .

P I E O F T H E S H E P H E R D G r o u n d b e e f i n a r i c h g r av y w i t h r o o t v e g e t a b l e s a n d p e a s , t o p p e d w i t h m a s h e d p o t a t o e s a n d w h i t e c h e d d a r c h e e s e . 1 1

1 2

1 2

1 3

9

B U R G E R S

3 1 B U R G E R To p p e d w i t h b a c o n , w h i t e c h e d d a r, r e d l e a f l e t t u c e , o n i o n , t o m a t o a n d h o r s e r a d i s h c r e a m s a u c e s e r v e d o n a g r i l l e d c i a b a t t a b u n .

T H E J A X S i m p l y o u r B l a c k A n g u s h a l f p o u n d b u r g e r o n a g r i l l e d c i a b a t t a b u n w i t h r e d l e a f l e t t u c e , r o m a t o m a t o , a n d s l i c e d r e d o n i o n .

B L A C K & B L E U B U R G E R A n g u s b e e f s e a s o n e d w i t h c a j u n s p i c e s , b r u s h e d w i t h o u r S i g n a t u r e i 3 1 W h i s k e y S a u c e , t o p p e d w i t h b a c o n , b l e u c h e e s e c r u m b l e s , r e d l e a f l e t t u c e , t o m a t o a n d o n i o n . S e r v e d o n a g r i l l e d c i a b a t t a b u n .

S T . P A T T Y M E L T A n g u s b u r g e r s t a c k e d h i g h w i t h t h i n - s l i c e d c o r n e d b e e f , S w i s s c h e e s e , s a u e r k r a u t a n d E m e r a l d I s l e o n t o a s t e d r y e b r e a d .

1 2

1 0

1 3

1 4

1 3

1 5

1 4

1 4

1 4

D E S S E R T S

R E E S E ’ S P E A N U T B U T T E R P I EA l i g h t a n d c r e a my f i l l i n g l o a d e d w i t h R e e s e ’s p e a n u t b u t t e r c u p s , f i n i s h e d w i t h c h o c o l a t e a n d w h i p p e d c r e a m .

M O L T E N L A V A C A K EA c h o c o l a t e t r u f f l e e n r o b e d i n c h o c o l a t e c a k e , s e r v e d w a r m a n d s l a t h e r e d w i t h c h o c o l a t e s y r u p & w h i p p e d c r e a m .

I R I S H 3 1 ’ S B R E A D P U D D I N GH o u s e - m a d e w a r m a n d c r i s p y b r e a d p u d d i n g s w e e t e n e d l i g h t l y a n d a c c e n t e d w i t h c i n n a m o n , t h e n t o p p e d w i t h o u r r i c h C r é m e A n g l a i s e a n d p o w d e r e d s u g a r. á l a m o d e - a d d $ 2

B A R Q ’ S R O O T B E E R F L O A TTw o h e a p i n g s c o o p s o f c r e a my v a n i l l a i c e c r e a m s w i m m i n g i n i c ec o l d B a r q ’s r o o t b e e r – a c o l d a n d t a s t y c l a s s i c .

I R I S H 3 1 I C E C R E A M S U N D A ETwo h e a p i n g s c o o p s o f c re a my va n i l l a i c e c re a m c ove re d i n c h o c ol ate s y r u p , c a n d i e d p e c a n s & w h i p p e d c re a m w i t h a c h e r r y o n to p .

7

7

6 . 5

5

7

= I R ISH 3 1 FAVOR ITES

lite

S IGNATURE DRESS INGSB a l s a m i c V i n a i g r e t t e , C a e s a r, R a n c h , B l e u C h e e s e ,

H o n e y M u s t a r d , E m e r a l d I s l e , P o p p y S e e d V i n a i g r e t t e a n d Fa r m b o y G r e e k V i n a i g r e t t e .

18% gratuity may be added to groups of 6 or more. All food is prepared in a common kitchen with the risk of gluten exposure. Guests with gluten sensitivities should exercise judgment in consuming these foods. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. - Section 3-603.11, FDA Food Code

O u r b u r g e r s a r e 1 0 0 % B l a c k A n g u s g r o u n d b e e f a n d s e r v e d w i t h o u r h o u s e p u b c h i p s . S u b s t i t u t e

a v e g a n b l a c k b e a n p a t t y o n a ny b u r g e r f o r $ 1 .

lite

lite

lite

lite

lite

P O W E R S A L A DB r o c c o l i , k a l e , b r u s s e l s p r o u t s , g o l d e n b e e t s , c a r r o t s , a n d r e d c a b b a g e .

C A E S A R S A L A DH e a r t s o f r o m a i n e , P a r m e s a n c h e e s e , c r o u t o n s , a n d C a e s a r d r e s s i n g .

H O U S E S A L A DR o m a i n e l e t t u c e , t o m a t o , c u c u m b e r, r e d o n i o n , c r o u t o n s ,

a n d c h o i c e o f d r e s s i n g .

S t e a k Fr i e s - H o u s e C h i p s - M a s h e d P o t a t o e s - M a r k e t Ve g e t a b l e

= P U B lite

B O X T Y

lite

lite

lite

lite

Originat ing in the north midlands of Ireland, the Boxty was once nothing more than a tradit ional Ir ish potato cake.

Unti l , that is , Ir ish 31 came up with three versions of this ‘peasant dish’ that wil l make you wonder where these l it t le

potato bal ls have been al l of your l i fe !

L E G E N D A R Y B O X T YT h re e b ox t y s s e r ve d w i t h h o r s e r a d i sh s a u c e , p ub ch e e s e , a n d o u r s p i c y c a r b o m b s a u c e .

L O A D E D B O X T YT h re e of o u r le g e n d a r y b ox t y s s t u f fe d w i t h Velve e ta ,b a c o n a n d chive s . S e r ve d w i t h a s i de of s o u r c re a m .

S H E P H E R D ’ S P I E B O X T YT h re e of o u r le g e n d a r y b ox t y s s t u f fe d w i t h o u r h o u s e - m a de sh e ph e rd’s p i e f i l l i n g . S e r ve d w i t h o u r s avo r y 176 4 g r avy.

1 1

1 3

1 3

K I D S M E N U I n c l u d e s f o u n t a i n s o d a

C H I C K E N B I T E S 6 G R I L L E D C H E E S E 6w/s t e a k f r i e s o r h o u s e c h i p s . w/s t e a k f r i e s o r h o u s e c h i p s .

M A C & C H E E S E 6

lite

lite

Page 2: DINE IN & CARRYOUT€¦ · IRISH 31 OVIEDO 65 West Mitchell Hammock Rd. Ste 1501, Oviedo, FL 32765 407.627.0079 IRISH31.COM oviedo@irish31.com IRISH31OVIEDO PUB lite! Healthier options

IRIS

H 31

OVI

EDO

65 W

est M

itche

ll H

amm

ock

Rd.

Ste

1501

, Ovi

edo,

FL

3276

540

7.62

7.00

79

IRIS

H31.C

OMov

iedo

@iri

sh31

.com

IRIS

H31

OVI

EDO

PUBl

ite!

Hea

lthie

r op

tions

hit

Iris

h 31

’s m

enu

as p

ub p

atro

ns lo

ok to

lo

se th

at q

uara

ntee

n fif

teen

!

2

As

Iris

h 31

ven

ture

s in

to t

he g

reat

er

Orl

ando

mar

ket,

we

wan

t to

tha

nk t

he

Ovi

edo

com

mun

ity f

or a

ccep

ting

us

with

ope

n ar

ms.

Fro

m o

ur b

egin

ning

10

yea

rs a

go, w

e’ve

tak

en g

reat

pri

de

in s

impl

y be

ing

that

nei

ghbo

rhoo

d pu

b ev

ery

com

mun

ity d

eser

ves

to h

ave.

A

pub

whe

re c

omfo

rt a

nd fa

mili

arity

are

pl

entif

ul, a

nd w

here

fri

ends

gat

her

to

find

joy,

ple

asur

e an

d cr

eate

end

less

m

emor

ies

toge

ther

. A

mid

st

thes

e cr

azy

and

unpr

eced

ente

d tim

es,

this

is

exa

ctly

wha

t we

stri

ve to

bri

ng to

the

Ovi

edo

com

mun

ity. “

The

Peo

ple’

s Pu

b”

is h

ere

for

you

and

we

coul

dn’t

be m

ore

exci

ted

to b

uild

a r

elat

ions

hip

with

you

. C

heer

s to

goo

d vi

bes,

pos

itive

ene

rgy

and

expl

osiv

e bl

essi

ngs

to u

s al

l.

God

Ble

ss,

Jay

Miz

e

FROM

THE

OW

NER

“A ca

bin

with

ple

nty

of fo

od is

bet

ter t

han

a hun

gry

cast

le. W

elco

me t

o the

cabi

n.”

PU

B P

RE

SS

001

// 0

7.01

.202

0

ISSUE 001

07 -

11

ECON

OMY

Ide

velia

s si

unt

e re

m a

boru

m

dolu

ptat

ibus

aut

rep

ro m

os d

olup

tatia

m

labo

rum

vol

ut a

ceru

ntor

em.

12 -

14

SCIE

NCE

& T

ECH

Om

mol

up ta

tqui

as u

tend

is r

atec

ulp

a co

nser

um r

atio

nsen

is a

ssit

apel

ique

m

agni

sti d

ebiti

dol

o qu

ibus

anit

ut

THE

PEOP

LE’S

PUB

Iris

h p

ubs

(sho

rt

for

pub

lic

hous

es)

have

a h

isto

ry o

f re

sil-

ienc

e an

d a

dap

tabi

lity.

Es

tab

-

lishe

d a

s a

gath

erin

g pl

ace

for

the

hard

-wor

king

low

er c

lass

es,

pub

s d

id

not

orig

inal

ly

serv

e

food

as

par

t of

the

ir b

usin

ess

only

alc

ohol

. T

his

all c

hang

ed in

the

late

180

0s

whe

n p

ublic

hou

s-

es w

ere

outla

wed

, and

a v

ast t

em-

per

ance

mov

emen

t to

ok s

hap

e.

Ove

rnig

ht, p

ubs

div

ersi

fied

and

beca

me

hard

war

e st

ores

, und

er-

take

rs a

nd g

roce

ry s

tore

s (a

ka

‘Spi

rit

Gro

cers

’) to

avo

id h

avin

g

to

clos

e un

der

the

new

la

ws.

Now

, m

ore

than

tw

o hu

ndre

d

year

s la

ter,

Iris

h 31

and

res

tau-

rant

s/ba

rs

acro

ss

the

natio

n,

find

the

mse

lves

get

ting

crea

tive

to s

urvi

ve.

Are

we

scar

ed?

No.

Are

we

intim

idat

ed b

y th

e ch

al-

leng

e? N

ever

. Are

we

com

mitt

ed

to y

ou, o

ur g

uest

s?

Abs

olut

ely.

It m

ay b

e aw

hile

bef

ore

we

ex-

per

ienc

e ‘th

e cr

aic’

aga

in (

the

high

ly

char

ged

atm

osph

ere

of

blat

her

and

blar

ney

that

cha

r-

acte

rize

s th

e Ir

ish

pub

at

full

tilt)

but

with

a n

od t

o ou

r Ir

ish

pred

eces

sors

, ha

rd w

ork

from

our

ded

icat

ed

team

, an

d

the

cont

inue

d p

atro

nage

of

gues

ts

like

you,

we

will

com

e ou

t of t

his

pan

dem

ic

stro

nger

th

an

ever

.

PUB

HO

USES

DEF

INED

BY

RESI

LIEN

T ST

ATE

OF

MIN

DBu

t w

e ar

e st

rong

ea

ch in

our p

urpo

se,

and

we

are

all m

ore

stro

ng to

geth

er.

Bra

m S

toke

r

Céad

míle

fáilt

e, F

riend

s!

IRIS

H 31

MEN

U

Feat

urin

g a

sele

ctio

n of

sig

natu

re d

ishe

s as

wel

l as

som

e ne

w h

ealth

ier

optio

ns, y

ou’re

sur

e to

fin

d s

omet

hing

to c

onqu

er th

at c

ravi

ng.

#W

ELOV

ETHI

SPLA

CE

Tell

us w

hat y

ou lo

ve a

bout

you

r ne

w

neig

hbor

hood

pub

for

the

chan

ce to

win

a

$10

0 Ir

ish

31 G

ift C

ard

!

DAIL

Y HA

PPEN

INGS

Ask

you

r se

rver

abo

ut Ir

ish

31 O

vied

o’s

dai

ly h

appy

ho

ur, w

eekl

y ev

ents

, and

live

mus

ic li

neup

so

you

can

enjo

y al

l asp

ects

of y

our

new

favo

rite

pub

!