Don Murphy invites everyone to check out Murphy’s Bar & Grill’s trifecta of dining options: dine-in, dine-out and takeout.
Murphy’s Bar & Grill recently revealed its trifecta of options to hungry diners in celebration of the resumption of dine-in service. Now, fans of the joint can look forward to dine-in, dine-out or takeout. Of course, the dine-in and takeout parts make sense, but what exactly is dine-out?
“We cut a hole,” owner Don Murphy starts with a laugh. “When we started doing takeout, people would come to the bar to pick up their food, but they didn’t feel comfortable coming into a crowded space.
“So, I leased the space next to us, and cut a hole through the wall for food to pass through. That became our takeout place.”
Ribs ($21.50)
That takeout/pickup area is also how patrons can access Murphy’s Backyard — an open-air dining space for about 30 diners, and gorgeous lighting that adds that little something extra to the overall atmosphere.
No matter where you choose to eat, though, rest assured that lots of love will go into any dish that you order.
Murphy’s Bar & Grill always promises great food and great service, but regulars know that Friday is the day to head down. Don’s wife, Marion, bakes more than a dozen pies and puts them up for sale by the slice.
Smoked Brisket Tacos ($14.50)
“Friday is pie day,” Don adds with a chuckle. “That’s the day she loads it up.”
Expect flavors like the famous key lime, as well as Friday-only concoctions like blueberry, lemon meringue, strawberry rhubarb, mixed berry, banana cream and more.
Now, Fridays carry an extra incentive, too, and this time, it’s a savory one.
Chicken ($16.50)
Don revealed a new menu to celebrate the end of the traditional work week that features a handful of dishes that are reminiscent of his childhood in the South.
First is the Smoked Brisket Tacos ($14.50), which are smoked in-house by Don himself.
“I smoke it for about six hours, then wrap it in foil and let it cook for another five or six hours, so it’ll holds the juices in there and everything.”
T-bone Cowboy Steak ($25.50)
There’s also Chicken ($16.50) cooked on the grill, and a rack of Ribs ($21.50) baked in the oven, slathered with BBQ sauce and then charred on a grill — and those that want a little bit of both can pick up a Ribs and Chicken ($23.50) combo.
“I grew up back in Oklahoma, and there are BBQ places all over the place,” Don shares. “There’s always ribs and chicken on the menu, and add slaw and corn and you’ve got yourself a pretty good meal.”
Finally, rounding out the Friday specials is a T-bone Cowboy Steak ($25.50) with a baked potato and corn.
Murphy’s regular menu is still available, too. Check out murphyshawaii.com for an updated listing, as well as hours, contact information and more.
Don and Marion, and the rest of their staff, remain well-known around the island for their giving hearts and overwhelming generosity — they continue to help those in need during COVID-19 — and now, the community is doing its part to help one of Honolulu’s most-loved restaurants.
“We’ve been so fortunate and lucky from the support we’ve gotten from our regulars,” Don shares.
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