June 14th, 2011
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Author: It was First Friday in Lansdale, June 3, and the borough was really hopping. There was music in the streets. Families, with children in tow (many carrying colorful balloons), were walking along Main Street, slurping frozen custard or water ice or picking french fries from paper cups as they wandered from shop to shop, all open late for the festivities.
Seemingly at the center of the action was one of the new kids on the block — Molly Maguire’s Irish Restaurant & Pub, which opened just 10 months ago. The brainchild of two Irish immigrants — Conor Cummins from Cork and Declan Mannion from Galway — Molly Maguire’s is hoping to kick-start the burgeoning revitalization of Lansdale.
According to General Manager Dave Erdman, a professional in the restaurant business for 33 years (20 with TGI Fridays, the rest with several hotel and independent restaurants), “This is such a great location, and our first Molly Maguire’s in Phoenixville is doing so well in that town’s recent restaurant renaissance that we felt we could do the same here.
“Conor and Declan are trying to re-create an authentic Irish pub experience,” Erdman continued, “and that revolves around family. You can see how many families are here tonight. It’s just like in the old country.”
Sure enough, seated at the low tables in Molly Maguire’s long dining rooms and in the patio outside and in the attractive dining area perched on Molly Maguire’s rooftop, where they can enjoy their meal while watching the bustling street below, were dozens of parents with children.
The buzz throughout the restaurant was palpable. People were clearly having a grand old time. Erdman said that it was a bit more crowded than usual because it was First Friday but that people were really catching on.
First off, everyone loves Molly’s décor. Cummins and Mannion imported all the wooden chairs and tables, the benches and lighting fixtures from their beloved Emerald Isle. They’ve stocked the countless cubbies behind the long and magnificent wooden bar with bottles of scotch and whiskey, as well as glasses, flasks, books, statues and other artifacts from home.
The artwork celebrates Guinness, Irish whiskey and the like, as well as scenes from old Ireland. High tables line some of the windows, and the owners (who were once contractors) retained the original tin ceiling from the clothing store that once stood at this location.
Along the stairway to the second floor, where Donna Quattrone (no relation, but an engaging firecracker of a person) efficiently tends the bar, are photos of some of Ireland’s greatest writers — Joyce, Yeats, O’Casey, Swift — and the room itself, distinguished by exposed wooden beams, has more tables for dining within view of the outside terrace.
Everywhere we looked, customers were laughing and talking as they enjoyed their meals and drinks. Conviviality was in the air.
The servers, running up and down the stairs carrying their orders and trays, are tireless. One of the best, Lindsay Schneider, who’s been in the business for years as a bartender, server and trainer in both corporate and independent settings, said that the staff receives intensive training, to which she contributes greatly.
According to Erdman, “The owners want Molly Maguire’s to be the best Irish pub on the East Coast. And we’re doing our best to make it happen.”
When I noticed that a 20-ounce Pint of Guinness was on the menu as a starter, I asked why. That seemed a bit unusual. Continued…
Erdman responded, “That’s Chef Jerry Eichner’s idea. He said that it’s great to drink as you check out the menu or wait for your ‘other’ starter or your entrée. We even had Fergal Murray, the brewmaster of the Guinness plant in Dublin, come in to make sure we were serving it as it would be in Ireland.
“That means pouring it at a certain angle till the foam reaches the top of the harp on the pint and then letting it rise as it settles on wood for 119 seconds before it’s served. This allows the flavors [the roasted malts, hops, yeast and water brewed into the quintessential dry Irish stout] to blend best. And yes, it’s served to you perfectly at between 39 and 43 degrees. Fergal was very happy with us.”
And one reason that guests are enjoying Molly’s so much is Executive Chef Eichner, who’s been cooking since he was 15 years old and whose big break came when he started working at the restaurants in Peddler’s Village.
“I pretty much got started in Peddler’s Village in 2000,” he said. “I learned so much from the great chefs there. I started at the Cock ’n Bull, then worked at Hart’s Tavern, the Spotted Hog, Earl’s and then Sweet Lorraine’s. I was there at the opening. But I just love being able to create with food.”
Eichner said that most people who think that Irish food is bland are wrong.
“Personally, I love layered flavors,” he said, “breaking the dish down little by little with new taste sensations along the way. And with some of our new dishes [the new menu was introduced on June 2], we’re trying to go with the ‘Wow’ factor as well as bringing in some Philly-style flavors.”
As examples, he pointed out Quesadilla “Philly Style” ($8.95), chopped sirloin with fried onions and cheese sauce, topped with pickled jalapeños and served with salsa and sour cream, and Molly’s Monster Soft Pretzels ($8.95), two jumbo soft pretzels lightly brushed with butter and dusted with a special house blend of seasonings, served with a Guinness mustard sauce and a bacon ranch dressing.
And despite a host of traditional Irish favorites on the menu — like Shepherd’s Pie ($12.95), savory ground beef, carrots, celery, onions and peas in homemade gravy, topped with Molly’s mashed potatoes; Irish Stew ($12.95), lamb-based and simmered with red potatoes and vegetables in a hearty broth; Braised Steak & Guinness Pie ($12.95), braised beef tips and vegetables in a rich Guinness gravy, served over Molly’s mashed potatoes and topped with a pastry cap; Dublin-style Bangers & Mash ($12.95), four Irish sausages served with Colcannon potatoes and onion gravy; and, of course, Traditional Fish & Chips ($14.95) — I wondered what Madras Chicken Curry ($13.95) was doing on the traditional Irish menu.
Eichner said that curry is really popular in England and Ireland, so he “messed around with it until [he] got the recipe where [he] wanted it — not too sweet or spicy.”
Erdman also offered this: “The Irish use curry as a hangover cure. So the Madras Chicken Curry is authentic.”
Fair enough.
But the menu offers plenty of other Irish and modified American dishes to satisfy any palate. Among the starters are Bacon-wrapped Scallops ($8.95) served with horseradish chive sour cream; three Potato Griddle Cakes ($9.95), topped with bacon, Irish cheddar and scallions, served with a garlic-chive aioli; and Irish Nachos ($9.95), crispy waffle fries topped with aged Irish cheddar sauce, ham, tomatoes and scallions, served with Buffalo sour cream.
Traditional Irish Boxtys are also worth a taste. Among these thick pancake-like dishes are BBQ Chicken Boxty ($10.95), laden with tender grilled chicken, crisp bacon, tomato, red onion and BBQ sauce. Continued…
It was First Friday in Lansdale, June 3, and the borough was really hopping. There was music in the streets. Families, with children in tow (many carrying colorful balloons), were walking along Main Street, slurping frozen custard or water ice or picking french fries from paper cups as they wandered from shop to shop, all open late for the festivities.
Seemingly at the center of the action was one of the new kids on the block — Molly Maguire’s Irish Restaurant & Pub, which opened just 10 months ago. The brainchild of two Irish immigrants — Conor Cummins from Cork and Declan Mannion from Galway — Molly Maguire’s is hoping to kick-start the burgeoning revitalization of Lansdale.
According to General Manager Dave Erdman, a professional in the restaurant business for 33 years (20 with TGI Fridays, the rest with several hotel and independent restaurants), “This is such a great location, and our first Molly Maguire’s in Phoenixville is doing so well in that town’s recent restaurant renaissance that we felt we could do the same here.
“Conor and Declan are trying to re-create an authentic Irish pub experience,” Erdman continued, “and that revolves around family. You can see how many families are here tonight. It’s just like in the old country.”
Sure enough, seated at the low tables in Molly Maguire’s long dining rooms and in the patio outside and in the attractive dining area perched on Molly Maguire’s rooftop, where they can enjoy their meal while watching the bustling street below, were dozens of parents with children.
The buzz throughout the restaurant was palpable. People were clearly having a grand old time. Erdman said that it was a bit more crowded than usual because it was First Friday but that people were really catching on.
First off, everyone loves Molly’s décor. Cummins and Mannion imported all the wooden chairs and tables, the benches and lighting fixtures from their beloved Emerald Isle. They’ve stocked the countless cubbies behind the long and magnificent wooden bar with bottles of scotch and whiskey, as well as glasses, flasks, books, statues and other artifacts from home.
The artwork celebrates Guinness, Irish whiskey and the like, as well as scenes from old Ireland. High tables line some of the windows, and the owners (who were once contractors) retained the original tin ceiling from the clothing store that once stood at this location.
Along the stairway to the second floor, where Donna Quattrone (no relation, but an engaging firecracker of a person) efficiently tends the bar, are photos of some of Ireland’s greatest writers — Joyce, Yeats, O’Casey, Swift — and the room itself, distinguished by exposed wooden beams, has more tables for dining within view of the outside terrace.
Everywhere we looked, customers were laughing and talking as they enjoyed their meals and drinks. Conviviality was in the air.
The servers, running up and down the stairs carrying their orders and trays, are tireless. One of the best, Lindsay Schneider, who’s been in the business for years as a bartender, server and trainer in both corporate and independent settings, said that the staff receives intensive training, to which she contributes greatly.
According to Erdman, “The owners want Molly Maguire’s to be the best Irish pub on the East Coast. And we’re doing our best to make it happen.”
When I noticed that a 20-ounce Pint of Guinness was on the menu as a starter, I asked why. That seemed a bit unusual.
Erdman responded, “That’s Chef Jerry Eichner’s idea. He said that it’s great to drink as you check out the menu or wait for your ‘other’ starter or your entrée. We even had Fergal Murray, the brewmaster of the Guinness plant in Dublin, come in to make sure we were serving it as it would be in Ireland.
“That means pouring it at a certain angle till the foam reaches the top of the harp on the pint and then letting it rise as it settles on wood for 119 seconds before it’s served. This allows the flavors [the roasted malts, hops, yeast and water brewed into the quintessential dry Irish stout] to blend best. And yes, it’s served to you perfectly at between 39 and 43 degrees. Fergal was very happy with us.”
And one reason that guests are enjoying Molly’s so much is Executive Chef Eichner, who’s been cooking since he was 15 years old and whose big break came when he started working at the restaurants in Peddler’s Village.
“I pretty much got started in Peddler’s Village in 2000,” he said. “I learned so much from the great chefs there. I started at the Cock ’n Bull, then worked at Hart’s Tavern, the Spotted Hog, Earl’s and then Sweet Lorraine’s. I was there at the opening. But I just love being able to create with food.”
Eichner said that most people who think that Irish food is bland are wrong.
“Personally, I love layered flavors,” he said, “breaking the dish down little by little with new taste sensations along the way. And with some of our new dishes [the new menu was introduced on June 2], we’re trying to go with the ‘Wow’ factor as well as bringing in some Philly-style flavors.”
As examples, he pointed out Quesadilla “Philly Style” ($8.95), chopped sirloin with fried onions and cheese sauce, topped with pickled jalapeños and served with salsa and sour cream, and Molly’s Monster Soft Pretzels ($8.95), two jumbo soft pretzels lightly brushed with butter and dusted with a special house blend of seasonings, served with a Guinness mustard sauce and a bacon ranch dressing.
And despite a host of traditional Irish favorites on the menu — like Shepherd’s Pie ($12.95), savory ground beef, carrots, celery, onions and peas in homemade gravy, topped with Molly’s mashed potatoes; Irish Stew ($12.95), lamb-based and simmered with red potatoes and vegetables in a hearty broth; Braised Steak & Guinness Pie ($12.95), braised beef tips and vegetables in a rich Guinness gravy, served over Molly’s mashed potatoes and topped with a pastry cap; Dublin-style Bangers & Mash ($12.95), four Irish sausages served with Colcannon potatoes and onion gravy; and, of course, Traditional Fish & Chips ($14.95) — I wondered what Madras Chicken Curry ($13.95) was doing on the traditional Irish menu.
Eichner said that curry is really popular in England and Ireland, so he “messed around with it until [he] got the recipe where [he] wanted it — not too sweet or spicy.”
Erdman also offered this: “The Irish use curry as a hangover cure. So the Madras Chicken Curry is authentic.”
Fair enough.
But the menu offers plenty of other Irish and modified American dishes to satisfy any palate. Among the starters are Bacon-wrapped Scallops ($8.95) served with horseradish chive sour cream; three Potato Griddle Cakes ($9.95), topped with bacon, Irish cheddar and scallions, served with a garlic-chive aioli; and Irish Nachos ($9.95), crispy waffle fries topped with aged Irish cheddar sauce, ham, tomatoes and scallions, served with Buffalo sour cream.
Traditional Irish Boxtys are also worth a taste. Among these thick pancake-like dishes are BBQ Chicken Boxty ($10.95), laden with tender grilled chicken, crisp bacon, tomato, red onion and BBQ sauce.
Molly Maguire’s also offers a host of sandwiches (burgers, cod, Reuben, chicken, even a vegetable sun-dried tomato wrap), as well as enticing entrées such as Molly’s Mound of Mussels ($18.95), two pounds of mussels in white or red sauce served on a bed of linguine and accompanied by Irish brown bread; N.Y. Strip ($23.95); Mac & Cheese of the Day ($12.95); and Wild Mushroom Pasta ($15.95), a sautéed blend of crimini, shiitake, oyster and portobello tossed with roasted red peppers and penne in a creamy Parmesan sauce.
And on tap you can have everything from Guinness, Smithwick’s and Stella Artois to Sam Adams seasonal, Hoegarden and Linderman’s Frambroise.
Molly Maguire’s also serves “The All-Day Irish Breakfast” ($12.95), two eggs any style, rashers (bacon), bangers, white pudding, sautéed mushrooms, baked beans, potato cake and grilled tomato with toast; offers a brunch menu every Sunday; and has an extensive catering menu.
Other special features are the Three-Course Early Irishman every Sunday from 3 to 7 p.m.; live traditional Irish music every Sunday from 3 to 6 p.m. (jam sessions — anyone can join in); karaoke from 9 to 11 p.m.; live entertainment every Friday and Saturday from 9 p.m. to 12:45 a.m.; and children eat free every Monday, all day.
Don’t forget to visit the original Molly’s in Phoenixville (197 Bridge St., 610-933-9550), and look for a new opening in Downingtown some time in 2012.
Molly Maguire’s can’t be all things to all people, but with its great drinks, wide-ranging menu, lively service, eye-popping décor and extremely reasonable price points, it’s sure trying hard to do exactly that.
Molly Maguire’s Irish
Restaurant & Pub
329 Main St.
Lansdale, PA 19446
267-263-2109
HOURS:
11 a.m. – 2 a.m. daily.
Sunday Brunch:
11 a.m. – 3 p.m.
Reservations accepted.
All major credit cards.
Facilities for handicapped.
Available for catering,
private parties.
Entrées: $12.95 – $23.95.
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