Upstairs in the pub, O’Brien said, he will serve typical pub fare, including changing specials like bangers and mash, fish and chips and an extensive appetizer list, which includes smoked peel ‘n’ eat shrimp. O’Brien will be regularly serving freshly made salads and sandwiches like his signature Reuben, which will be piled high with corned beef brisket that will be aged and pickled in house.
“We want the pub to be sort of the town’s living room,” O’Brien said while pointing out the upstairs décor that includes over-stuffed chairs, coffee tables and antique lamps. He added that the bar will eventually have quick, take-out/catering service counter as well, for those looking to bring a hot meal home or are just looking to grab a fresh sandwich on their way to work.
O’Brien has an extensive background that includes his training at the Culinary Institute of America, work at Dallas’s Mansion on Turtle Creek and the Rivera five star hotel and restaurant. More recently, he was the Executive Chef at Cornerstone. O’Brien describes his culinary style as simple and elegant, “not wanting to muddle it up with too many things.” O’Brien will bring his elegant style and steaks “as big as your head” to Smyth’s Chop House, which will be located in the lower level of the restaurant.
Here diners can choose from a variety of cuts of meat including an 18-ounce ribeye chop, lamb and veal, as well as lobster and crab legs.
“It will be upscale and intimate fine dining with great cuts of meat,” O’Brien said while showing off the large-scale smoker the kitchen is equipped with. He plans to keep a bone-in ribeye steak in the smoker at a medium temperature and will cut it to order. “This will be old chop house style.”
He said that if a cut is too big for a certain diner’s appetite, smaller cuts, even though they aren’t on the menu, will always be available. “If they just want a small slice of the ribeye we can do that and charge accordingly,” he said. “If you want a spinach salad with salmon on top, we can work that out. We will do anything to make sure customers get what the want. That’s the old chop house style I am talking about.”
O’Brien said patrons shouldn’t be surprised when they are greeted by the smell of garlic, onions, carrots and herbs when they walk it. O’Brien and his staff will be making all of their own soups and stocks in house. And, of course, O’Brien said, Cara’s amazing desserts will be the perfect finish to the perfect meal at Smyth’s Pub and Chop House.
“This is something this town has needed for a long time and it’s the perfect building for it,” he said.
The pub will be open seven days a week for lunch and dinner with the chop house serving dinner Tuesday through Saturday starting at 5 p.m. It will be closed New Year’s Day.