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Michael & Siobhan Reidy
Born and raised in Country Clare in the west of Ireland, Michael came to the US in 1984. After meeting and marrying Siobhan in NYC, he was persuaded by his father-in-law that Louisville needed an Irish pub, and that he was just the person for the job. He eventually persuaded Siobhan to leave New York for the great unknown, and, after spending 5 years working his way up the restaurant food chain, he opened Louisville's first Irish pub in 1993.
In Ireland -- where they've raised community and relaxation to an art form -- the pub is the social center, and we've tried to recreate this idea right here in Louisville. We can't build a smoky peat fire in the grate, but our recipes are authentic, the Guinness comes directly from Ireland, and owner's brogue comes direct from County Clare. Our historic bulding in the Crescent Hill/Clifton neighborhood allows cozy fireside or booth seating, as well as a beautiful patio for warmer weather. All our food is made from scratch and to order, our draft beer selection is a constantly changing list of the best craft and other brews from the new and old worlds, and our Irish whiskey selection is recognized as one of the best in the world. Michael & Siobhan Reidy
Brown Soda Bread
1 cup white flour
2 cups whole wheat flour, preferably coarse
½ tsp salt
1 tsp baking soda
1 T. butter
1 + cups of buttermilk
Preheat oven to 450.
Stir dry ingredients together with a fork. Cut butter into dry mix. Make a well in the center and pour in buttermilk. Stir to mix well, making a slightly sticky dough. Turn out onto floured surface. Working the dough as little as possible, pat it into a round loaf. Place on a greased baking sheet and bake for 10 minutes. Lower heat to 375 and continue baking for 30-40 minutes. Bread is done if tapping the bottom of the loaf produces a hollow sound.
A spoonful of brown sugar may also be added to the dry ingredients for a sweeter loaf.
Cook Time: 45 Min