From Our Editors
When it comes to bringing a taste of Ireland to the states, Pub 32's head chef Matt Brown has a very specific taste in mind: whiskey. After aging them for 21 days, Matt finishes grilled cuts of certified Angus steak with Black Bush whiskey-spiked mushroom sauce. He coats racks of pork ribs with a whiskey marmalade glaze, and even infuses slices of strawberry shortcake with Irish Mist. But not everything is reliant on rye. Malt vinegar and salt flavor hand-cut fries, while sweet chili sauce adds a kick to tobacco onions, a tastier alternative to cigars that make you cry when you smoke them.
Like Matt’s recipes, Pub 32's bar favors whiskey with its generous selection of Irish, Scottish, and American brands. The bar also slings wine, beer, and beer cocktails such as Black Velvet, a blend of champagne and Guinness. On most days musicians perform live renditions of soothing tunes and traditional Irish songs.
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