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This past Spring, Robert Swan, the owner and creator of Great Bagel, purchased Lynagh’s Irish Pub & Grill just a few doors down, and has already begun implementing changes.
“I’ve redone the menu completely,” said Swan. “It’s in need of some fresh ideas and better quality food, and that’s sort of where I’m headed with it.”
One key change to the menu is that you can now order fries. Previously, potato chips were the most common companion to their famous burger —the O’Round, which has also seen some renovation.
Though the O’Round is still made with seven ounces of ground sirloin, the bread has been changed from a common-style hamburger bun to a brioche poppy seed bun, which is made by the Bluegrass Baking Company.
The new menu at Lynagh’s is smaller, having gotten rid of some long-time options, and Swan said he’s had several customers opposed to such changes, but he still stands by his decisions.
“You could look at the numbers and say, ok, I have this sandwich that I only sell 10 a month that’s not really worth having, because you’re trying to buy inventory for that and keep it fresh and keep it on hand, and if you’re only selling 10 a month, it’s not really worth doing.”
Lynagh’s kitchen is now closed from 3 p.m. to 5 p.m., for reasons of maintaining efficiency. Swan explained that they hardly do any business between those hours, but that they make exceptions and keep the kitchen open if it’s busy during that time.
Musical offerings have changed from five nights a week to two nights a week –Friday and Saturday. Many of the changes forthcoming at Lynagh’s will involve the décor and working to improve the older aspects of the restaurant—from replacing the floors, to putting in newer tables, to evoking a more consistent Irish pub look, with some dark wood and oak throughout.
“My plan over the next two years is to do a phased reconditioning of pretty much the whole entire place,” said Swan. “It’s a challenge, but it really just couldn’t continue the way it was.”