The Gist: Though bestowed with a Northern Irish name, forget about leprechauns and clovers. In fact, at first glance, there’s little to denote anything Irish about the place at all.

"We want to be something for everyone," says Operating Partner Regan Truong. With “elevated food and a solid beer program” alongside a games room (shuffleboard, anyone?), scotch bar, and large patio set right on King West in the Fashion District, they certainly have a lot on offer.

Grub: Breakfast is available all day thanks to Simply Fry ($10) with three eggs any style, house cut hash, and sourdough toast (add bacon or prosciutto $3). Choose light fare such as Salmon & Arugula Salad ($16), carbo-load with pressed sandwiches ($14-$16) and pizzas ($13-$16) or dig into heartier pub classics like wings ($12), a burger ($16), and poutine ($12).

Chicken’s newfound popularity is evident with poultry-centric dishes covering 15 percent of the menu including Rotisserie Chicken ($18-$30), Fried Chicken and Waffles ($16), and Chicken Pot Pie Sliders ($16).

Many of the portions sizes are hearty. Dishes range from $6 to $30, allowing you plenty leftover for another round.

Libations: The drink menu was designed to allow for all tastes and preferences. With over 100 scotches and 40 draught taps (80% local, 90% craft), you are sure to find something to whet your whistle.

Cocktails include those designed in-house, a toast to greats drinks from bars across North America, and then of course the classics. There’s even a cheat sheet at the front featuring a flavour grid, so you don’t have to waste time explaining that you don’t like sweet drinks (that drives bartenders crazy BTW). And should you still want something outside what’s offered, just ask. The crew, headed by Trevor Kallies, Bar and Beverage Director, will be more than happy to oblige. 

Fixtures & Fittings: Mason Studio designed the almost 6,000 sq. ft. space with an "eclectic, whimsical approach," according to Truong.

With marble bar face, herringbone wood floors, tables made of cedar, custom cabinetry filled with various knick-knacks and antiques, games room outfitted with modern art and wallpaper, heated/covered patio, it’s a veritable feast for the eyes, in textures and colors alone.

Off the Menu:

P.S. I Love You ($12) Beefeater gin, Pimm’s No.1 Cup, fresh strawberry purée, fresh lemon juice, ginger beer, and cucumber.

Light and refreshing with a bit of a kick, it’s an ideal choice for the season and patio.

Stalemate ($12) Havana Club 3yr, Tio Pepe fino sherry, fresh watermelon juice, fresh lime juice, simple syrup, and Angostura bitters.

A bright and sophisticated cocktail that matches any mood or dish.

Red Onion Rings ($7) with buttermilk marinade and mustard pickle sauce.

The small stack of hoops get double dredged with paprika and seasoned flour. The mustard pickle sauce is Chef Galambos’ take on Shake Shack and Big Mac signature sauces, and features McClure’s Pickles.

Crispy Cauliflower ($10) citrus drenched, with honey jalapeño hot sauce.

Cauliflower’s popularity continues. Here it’s treated with a heavy dose of lemon keeping the fried dish light and summery.

Sanagan’s Local Sausages ($16) featuring two sausages, two artisan mustards, and fries.

The Kensington butcher’s links get the spotlight on King, alongside a rotating selection of Kozliks and fries.

Chopped Kale & Chicken Salad ($16) with roasted beets, apple, candied almonds, goat cheese, and sherry vinaigrette.

A healthy salad that’s such a good size, you won’t be hungry an hour later.

Fried chicken ($16) with golden waffles, bourbon maple syrup, and buffalo sauce.

Thick, dense waffles get topped with boneless thighs dredged in cornstarch, chili powder and cayenne. The bourbon maple syrup features syrup from Quebec.

Rotisserie Chicken (quarter $18, half $22, whole $30) bay leaf lemon brine, served with coleslaw, fries and roasting jus.

Free-range chicken from King Capon Farm in Sharon, Ontario gets brined for 24 hours in a lemon and bay leaf brine, resulting in moist meat.

How Cool is This?! The patio has it’s own bar complete with 8 taps, so you don’t have to wait forever to get a beer.

At the Stove: Executive Chef Istvan Galambos, Corporate Chef Alvin Pillay

FOH: Jex Woods, General Manager

Head Honchos: Jeff Donnelly

Deets: There’s room for 277 inside and 95 on the patio. In addition to the games room, there’s also a private room accommodating 50 guests.

Visiting Hours:  Mon-Fri    11am – 2am
                          Sat & Sun 10am – 2am
                          Weekend Brunch 10am – 4pm

Map It: 548 King St. W. (near Brant)

Phone It In: (416) 363-2223

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