The snug's the thing, at least according to Rooney's owners Tim and Jane. A good Irish pub contains plenty of snugs—cozy little nooks, typically tucked near the fireplace—where "conversations flow and revolutions ferment" around a table topped with pints. Most importantly, snugs grant an atmosphere of intimacy even when the place is packed, much like the honeymoon suite found inside most clown cars.
Rooney's snugs hold to the traditions of Eire's famed watering holes, but Tim and Jane have crossbred those traditions with central California culture, most notably in Chef Anthony Endy's hearty gastropub cuisine. This melding of old and new has snagged the attention of the Santa Ynez Valley Journal, which in 2012 named Rooney's Irish Pub the best Orcutt restaurant. The menu's most popular dish, "The Lost" shepherd's pie, exemplifies the blend by replacing ground beef with Guinness-braised Angus short ribs. Similarly, old sod standbys such as Guinness and Harp pour out of taps next to Rooney's own microbrews, such as the Bonny Blond Ale and the Irish Ambush IPA.
Rooney's has established some of its own traditions as well. The trivia-night league convenes on Wednesdays for no-holds-barred fact downs. Each Friday, Chef Anthony stacks california red oak into a 10-foot smoker to slow cook brisket, ribs, and whole hogs—some of which are locally raised on grains recycled from the microbrewery. The staff dishes out the meat to pub patrons on Smokin' Saturday, and also uses it for catering events or parties of up to 100 guests in the banquet room. Smokin' Saturday devotees can nurse their heads the morning after with "Bloody Sunday" brunch, where they get to doctor up their own cures at an award-winning bloody mary bar.