Chef’s Philosophy

“ The relationship between Irish cuisine and California Cuisine is much closer than most would think.   If you are shopping in a local market in the middle of Dublin or sourcing your food from your neighbor’s farm in the country, the food product is always fresh and it is always as local as possible.  We strive to elevate our bar food to a level that would illustrate this relationship clearly to our guests.  We butcher our own meats, brine our Irish bacon, stuff sausages, grind our burgers, and bake our Irish Brown bread daily.  When a plate leaves our kitchen we see it as a clear representation of the idea that with all great food one can follow  its creation from the source, to our kitchen, and then to your table.”