Pub Fare from Across the Pond
Pub food is all about transforming these marvelous ingredients into simple, nourishing stews, soups, casseroles, and pies that bring people together. According to Colman Andrews, a founding editor of Saveur magazine and author of The Country Cooking of Ireland, "These foods are not something you eat by yourself standing over the kitchen sink. They almost demand that you sit down and share a meal."
So it makes sense that while other chefs are expanding their empires with franchises in Vegas and Dubai, Cathal Armstrong and his wife, Meshelle, are planning to open a fourth restaurant in 2010 right in Old Town. For them, food, drink, and neighbors to share them with are wound together like the loops of a Celtic cross. "Food creates a network," says Armstrong. And a good meal and a couple of pints strengthen the bonds that keep a community alive.
And that, in the end, is the secret ingredient in pub food. For there isn't a finer condiment in the world than the warmth and laughter of people gathered gratefully around your table.
Get the recipes:
Pub Fare Menu