At McHugh's Public House, eight taps pour down the sides of mugs, which bartenders twist back to leave a light crown of froth as plates of pub fare emerge from the kitchen. Potato chips plunge into cheese dip with chunks of corned beef and cabbage alongside plates of Minnesota-caught walleye. Guests set their glasses on the gleaming bar, leaving cool rings of condensation beneath flat-screen televisions and vintage Guinness signs. Outside, sun filters down past the green umbrellas, which line the patio like swaying palms that won’t throw coconuts to impress their friends.