Irish food. . . it’s not just potatoes any more.
That’s one way to look at the new J. Flynn’s Irish gastropub, set to debut in the old Bobbi Sue BBQ-Reef Road space on Clematis Street come November. The brainchild of Ireland native John Flynn with management by local impresario Cleve Mash and cheffly consultation by Café Chardonnay toque-owner Frank Eucalitto, J. Flynn’s aims to put an upscale spin on traditional Irish fare while reproducing the style and atmosphere of an authentic Dublin pub.
What that means is a clubby-contemporary look with lots of dark wood, plush red and brown leather couches, 10 HD TVs for futbol and football, a 40-foot bar and a ceiling covered in four-leaf clover tiles. Up-front is an Irish “snug,” a private room off the bar for, shall we say, less public imbibing. There will, of course, be a roster of craft beers on tap, plus a bevy of mixological cocktails and wines.
The menu will feature small and large plates, traditional and updated Irish dishes, from fish ‘n’ chips and shepherd’s pie to corn-crab fritters with honey mustard dipping sauce, buttermilk fried chicken on a waffle with strawberry butter, and nouveau bangers ‘n’ mash with chicken sausage roasted with garlic, onions and olive oil over roasted garlic mashed potatoes.
I’ll check in with the Flynn’s folks as opening day nears and report back with any new details.