Claddagh Pub Reveals New Outdoor Bar and Menu Changes

Lauren Cohen — Wed, 26 Jul 2017 11:00:00 +0000

Offering everything from craft beer and barbecue to trivia and tequila, the cluster of bars surrounding O’Donnell Square in Canton provide choices for every type of barfly. But, despite all of the variety, Claddagh Pub manager Paul Sellers says that the drinking district lacks outdoor options.

That’s why he recently decided to revamp the Irish pub’s underutilized courtyard to feature its own bar, outdoor lounge furniture, canopies with water misters, TV screens, strung lights, and live music on the weekends.

“We realized that, in the summer Canton bars slow down because everyone is going to the beach, or to Fells Point to be near the water,” Sellers says. “That’s when we decided, we can be outside, too.”

Although husband-and-wife owners Dennis and Vivian Clarke constructed Claddagh’s courtyard nearly a decade ago, Sellers says that, until last month, it only housed a few tables and was rarely used.

Taking inspiration from Cork—a city in Southwest Ireland—the newly redesigned space, aptly dubbed The Cork Yard Bar, pays homage to the Emerald Isle with decorative maps and imported furniture.

“It’s definitely a different atmosphere,” Sellers says. “You’re in a courtyard, but it almost seems like you’re somewhere else.”

In keeping with the laid-back vibe, the space hosts live bands every Sunday night (showcasing local musicians like Ernie Fowler and Steve Herrera), and offers seasonal drink specials including dragon berry mojitos and watermelon Crushes. The drinks are meant to pair nicely with Claddagh’s menu, which has been recently revamped under the helm of a new chef.

A few months back, management brought on Australian-born chef James Saftich to streamline kitchen operations. Saftich—formerly of Claddagh’s now-shuttered spinoff on Fenwick Island—has fine-tuned the pub grub to include everything from charcuterie plates and smoked kielbasa to pan-seared rockfish over grape tomato salad and an Asian duck entree.

“People are eating healthier, and their preferences are changing,” Sellers says. “Everybody in the square has a cook, but no one has a chef.”

Saftich will also debut a new brunch menu this weekend, highlighting dishes like open-faced strip steak on an artisanal baguette, stacked chicken and waffles, and “The Hangover Cure,” a play on an English breakfast that combines sausage, bacon, sunny side up eggs, beans, roasted tomatoes, and toast.

Sellers says that all of the changes are breathing new life into 24-year-old mainstay.

“Everybody likes something new,” he says. “We’re always trying to look ahead and change with the times.”

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Jokers N’ Thieves Rebranded as Southern Provisions

Lauren Cohen — Tue, 05 Apr 2016 14:25:00 +0000

As the longtime home of JD’s Smokehouse, the venue for a short-lived Smoking Swine pop-up, and most recently, the yearlong residence of Jokers N’ Thieves, the corner property at 3000 O’Donnell Street in Canton Square has been a revolving door the past few years.

Now under new ownership, the space recently debuted as Southern Provisions—a Lowcountry restaurant that emphasizes smoked meats, live music, and a sizable selection of bourbon and whiskey.

Although the Southern Provisions concept doesn’t differ drastically from the restaurant’s previous inhabitants, general manager Larry Romanowicz says that significant upgrades have been in the works since new owner Matthew Lasinsky (who also owns Blue Agave in Federal Hill) took charge in December 2015.

“We’re still Southern inspired, still trying to offer the same great service, the place just needed a few tweaks,” Romanowicz says. “Jokers N’ Thieves didn’t feel like the kind of name that could really connect with the neighborhood, so we wanted to change it to something a little more inviting.”

In addition to the name change, the transition has allowed executive chef Anthony Eppolite, formerly of Mackey’s Bayside Bar and Grill in Ocean City, to enhance the menu. Top Chef alumna Jesse Sandlin, longtime executive chef at Jokers N’ Thieves, recently moved on to serve as director of culinary operations at Mama’s Group.

While old Jokers favorites—like caramel-bacon popcorn and pimento mac and cheese spring rolls—will still be offered, the revamped menu now includes additions such as a Cajun chicken chopped salad, cedar-wrapped salmon with candied beets and a red pepper coulis, and the new signature Meat Sweats entree—a massive platter featuring a half rack of ribs, one pound of smoked brisket, a quarter pound of crispy pork belly, sliced Andouille sausage, six wings, and two sides.

“We’ve only been open for a few days, but the look on people’s faces when you bring out this sheet pan full of food has been priceless,” Romanowicz says. “With the menu we kept a lot of things that we noticed people in the neighborhood really loved, and slowly eliminated things that didn’t sell as well.”

The rebrand also highlights changes that have been made to the space itself. While the interior design (think rustic woods, bare bulb lighting, and pops of sky blue) hasn’t been altered, the front bar area now boasts three garage-style doors that can be opened to create more of an open-air vibe during the spring and summer months.

Lasinsky has also renovated the second-floor dining area, replacing the ceiling and lighting to reveal exposed beams and give the space more of an industrial feel.

Romanowicz says that the transition also coincides with the launch of the restaurant’s new weekday happy hour, and that plans to improve the brunch menu are a priority.

“We just want people to know that we’re a part of the square as much as anybody else,” he says. “Our new slogan is, ‘You’re just a friend we haven’t met yet.’ We want people to come in and really feel like they’re a part of the family.”

Source

Canton Square – Baltimore Magazine

Claddagh Pub Reveals New Outdoor Bar and Menu Changes

Jokers N’ Thieves Rebranded as Southern Provisions