in Nashville, smack in the middle of Tennessee. Now I don’t know about you, but when I think about food in these parts I think of country ham and red eye gravy, fluffy hot biscuits, and chicken fried steak with mashed potatoes and white cream gravy. So for our first meal, we go to a restaurant where a chef from Ghana by the name of Majic is cooking Irish pub food. Welcome to McNamara’s Irish Pub.*
“The building works remarkably well in the Irish pub mode. It’s been home to a couple of restaurants and even a funeral home at one time. Now the wood floors (and) warren of rooms do it justice as an Irish joint…” (nashvillerestaurants.blogspot.com).
“… The first thing you notice when you walk through the door is the very earthy feel of the place itself. McNamara’s Nashville is furnished in hardwood floors, well-worn wooden furniture, and antique lighting. The whole place is warm and inviting. Makes you wanna take your shoes off, kick up your feet, and order a brew. Just don’t actually kick off your shoes, it wouldn’t go over well” (hvmg.com).
After much deliberation (and much sipping), we arrived at a plan. We would order one fish and chips with slaw and one bangers and mashed and split each. And with the bangers, we had the choice of one additional side and ordered the Guinness-battered onion rings.
Bangers and mashed are one of Chuck’s favorite pub foods. “You can probably start a fist fight in Ireland over sausages. Some folks have a fit if you call them Bangers, which is an English description used because of the meaty tendency to explode if the links have too much water in them. Other folks in Ireland don’t seem to mind at all about the name, as long as the consistency is correct. Bangers have more breadcrumb filler than the traditional American sausage. This gives them a fine, smooth texture. McNamara’s features a decent version, with a light char and moist consistency…” (nashvillerestaurants.blogspot.com).
As Kevin (Top O' the Mornin' To Ya) O'Connell at nashvillenewzine.com said: “Let’s be honest. If you’re not already Irish, at some point in time you’ve wished you were or pretended to be. Being Irish is like being rich. Not all of us will get to be, but we don’t mind trying to live like they do from time to time…”
We spent an hour and half being Irish and got to share a good 4.0 Addie lunch.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.
*If you didn’t recognize this as a direct rip-off of Guy Fieri, you’re not watching enough Diners, Drive-ins, and Dives.