O'Shea's: It all about beer, meat, potatoes – Ashland Daily Tidings

The road may not rise up to meet you at O’Shea’s Irish Pub, but the Guinness is creamy and very drinkable, and the corned beef on pumpernickel is designed to make your taste buds do an Irish jig for joy.

Ashland’s newest restaurant and pub opened about a month ago at 14 Calle Guanajuato, the creekside pedestrian walkway near the Ashland Plaza. Owners are Tim Hulbert and Victoria McBerty of Grants Pass.

Chef Michael Leniham, 24, is in charge of the kitchen. But he’s just as much at home behind the bar, where he can deliver an artful pour of Guinness.

What’s the most Irish thing about O’Shea’s? Leniham sums it up this way:

“It’s all about the beer, meat and potatoes,” he says, grinning.

O’Shea’s has two Backside Brewing Co. brews on draft — a stout and a Scottish ale. But the star of the bar is the American Guinness on draft, comprising three out of every four pours.

“It’s on nitrogen instead of CO2,” Leniham says. “The pour is opaque and cloudy, and when the nitro slowly floats to the top of the glass, it’s a great visual effect. It makes a great head that allows you to smell the beer as well as taste it.”

O’Shea’s has a full-service bar, also offering cocktails.

“We serve the classics, but one of our more popular cocktails is an O’Shea’s specialty,” Leniham says. “It’s made with Bailey’s, Kahlua, amaretto and vodka. We call it an Irish White Russian.”

The pub’s food offerings include small plates, salads, entrees, soups and desserts.

“One of our most popular items is the corned beef and fontina sandwich,” Leniham says.

The chef starts with corned beef that’s been slow-roasted for 24 hours in a 185-degree oven. The juicy meat is paired with fontina cheese and pickled

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