Murtagh explained that the previous owner had left the place very open. “We didn’t want that. We wanted to warm it up, close it in, make it comfortable and cozy like a real Irish pub. We’re not interested in making it a college drinking bar — not at all. I was taught by an old barman from Connemara that you want to treat people like they’ve entered your living room. Offer them a drink, give them sugar, a napkin, make sure they’re comfortable. But he also said that if they break your coffee table or start trashing your living room, you kick them out. That’s what a good barman does. We welcome anyone in, as long as they’re ladies and gentlemen. But I would never let one fool ruin the experience of 50 people enjoying themselves in my living room!”
While the atmosphere is charming, warm, inviting and aesthetically pleasing, the food is what people are raving about. The head chef, Noel Farrell from Kilkenny, is a classically trained chef who has worked on presidential inauguration dinners and heads-of-state dinners in Japan and all over the world. He’s an expert in traditional Irish cooking, as well as a fanatic about making everything from scratch, creating garnishes that are pieces of art in and of themselves.
Murtagh laughs. “This guy is amazing. He’s almost 70 and has the energy of a 21-year-old. He sees everything, and he has me running to the market every day, twice a day, because he makes his own beef base, peels and slices potatoes to make his own French fries, bakes fresh scones and muffins every morning. I’ve learned so much from him, and when I hand someone their entrée and say, ‘I hope you enjoy it,’ I know they will! For the first few weeks, people were taking pictures of their food before they ate it, the presentation was so beautiful.”
Just a quick glance at the brunch buffet showed watermelons carved into animals, radishes sculpted into roses, spears of strawberries shooting out from dishes like towers, salads laid onto sliced pineapple.
According to Murtagh, some of the best selling entrées are Shea O’Brien’s shepherds’ pie, fish and chips with handmade French fries, cod dipped in an ale batter and “our filet mignon and the sauces he makes!” There is something for everyone on the Shea O’Brien’s lunch/dinner menu, which is written in both Gaelic and English.
“I think people are just happy to have an authentic Irish-run pub and restaurant with a chef that spares no expense nor detail when preparing their food,” said Murtagh.
Shea O’Brien’s is located at 127 Main Street in New Paltz. For additional information, call 255-5273.
