Cuisine:

• Brew, Pubs, Microbreweries
• Pub
• Irish

Harp Irish Pub Description:
Iconography, construction materials and memorabilia from the Auld Sod, plus plenty of draft pints are the makings of Eire transplanted. Sandwiches and burgers deviate from authenticity in deference to American tastes, as do wings and nachos, but the fried cod filet with its accompanying house-made chips (french fries, that is) gets back on the authenticity road. These same chips are best when dunked into a curry sauce, an Irish pub classic. The sausage rolls come in puff pastry with a side of house-made tomato relish that's the Irish answer to ketchup, and it's tasty, but the sausage is better served by some of the topnotch whole-grain mustard that lurks in the kitchen. The smoked salmon plate presents fine smoked salmon, rye bread (although the place makes its own soda bread), hard-boiled eggs, dill sauce, capers and minced red onions. The lamb stew is correctly done a day or two ahead with plenty of proper chunky vegetables and a standout sauce. Also look for shepherd's pie, beef and Guinness pie, and bangers and mash. Forget the wine list; come for the draft pints. Also located at 10305 Medlock Bridge Rd., Ste. C3 in the Shops at St. Ives, 770-495-9484.


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