Page 4 - Dining Out - Mar 6, 2022

Cover Story
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Story by
KYLE GALDEIRA
Photos by
ANTHONY CONSILLIO
F rom its familiar home at the corner of Nuuanu Avenue and Merchant Street, Murphy’s Bar & Grill continues to pro-
vide a respite from the hustle and bustle of downtown Honolulu.
And, speaking of familiar, as local diners get ready to celebrate St. Patrick’s Day on Thursday, March 17, Murphy’s Bar & Grill is preparing to serve up a host of Irish fa- vorites as a longtime headquarters for the traditional green-themed Irish Feast of Saint Patrick. Dine-in seatings will be available by
reservation from 10:30 a.m. to 8:30 p.m. that day at two-hour intervals, so guests are encouraged to call
and reserve a spot.
Dine-in guests can look for-
ward to Gaelic Steak ($30), which features a green peppercorn sauce with
a Worcestershire cream base that ties in nicely with the St. Patrick’s Day theme.
Murphy got the recipe from a restaurant in Ireland while visiting, and brought the ono flavors back with him for local diners to experience. Caesar Salad with Sweet Chili Salmon ($25.50) is another
popular dine-in choice that
brings together Atlantic
salmon with the allur-
ing flavors of sweet
Thai chile sauce.
For those looking
to dine-in or order
food to go, Corned
Beef and Cabbage
($24) is Murphy’s tra- ditional take on the Irish classic. As one of Murphy’s
favorite menu items, the restaurateur says, “We’ve sold probably 100,000 pounds of corned beef since we opened; on St. Pat- rick’s Day alone, we’ll go through 3,000 pounds of it!”
. .
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Dining Out
/ March 6-12, 2022