Murphy's Law Irish Pub: 'Cead Mile Failte!'

Tim Murphy and Jim Morganthaler, two local golf buddies, opened Murphy's Law last Thanksgiving. A fitting kick-off day for this convivial pub offering good reasonably-priced tavern fare; a social hub where visitors can catch up, watch the latest sporting events on one of several TVs and share the latest blarney about the days news over a cold beer. A safe-haven from the overly trendy spots dotting the area, serving a menu loaded with good comforting finger foods.

Forget the negative connotation of Murphy's Law in this Irish Pub's name. Tim, Jim and their friendly staff promise to do everything they can to keep you happy, as stated on their menu: "...We recognize the necessity to try to avoid the expected and unexpected obstacles and mishaps of day-to-day life. When things go wrong, and we know they will, we'll do our best to make things right. Slainte!"

Murphy's Law Irish Pub is at the same location that had previously operated as Wellington's Grill. The outdoor deck which offers both enclosed and al fresco seating is ready for the warmer days to come. The dining room is festooned with plenty of local color and Irish artifacts. And the weekly schedule hanging from the ceiling seems to offer something for everyone. Best of all, you don't have to be Irish to enjoy the fun!

A new menu offers such good starters as: Crock of Onion Soup with melted Swiss; Ultimate Nachos with melted cheddar, chili & Jalapeno peppers; Buffalo Wings offered with hot, mild, Guinness BBQ or teriyaki sauce; St. Louis Style Slow Cooked Half Rack of BBQ Ribs; and Shepherd's Pie Bites. I had to try the wings and the BBQ ribs and their Ribs/Wings Combo platter filled the bill.

Generous fresh entree salads are available throughout the day, including the popular Cobb and Murphy's signature Harrison Salad, a mountain (believe me when I describe it that way) of mixed greens with blue cheese, tomato, shredded chicken, pickled onions and bacon bits.

Build your own burgers and specialty sandwiches include such favorites as: Open Faced Roasted Turkey served with gravy; Tuna Melt with Monterey Jack on English muffin; Sliced Flat Iron Steak Sandwich on Toasted Garlic Bread with choice of cheese, mushrooms or onions...even Two Grilled Hot Dogs on toasted rolls available with chili and onions.

We spied another table working on a big Open Face Reuben. The big Husky Burger is two 8 oz. house made patties with American and Monterey Jack cheese, smothered with sauteed onions. That should keep ya' for a while. And if you're a Slider lover you can get them here as mini hamburgers, cheeseburgers, hot dogs or pulled pork.

Most entrees are served with choice of two sides. There's the house made Meatloaf with onion gravy; Pan Seared Atlantic Salmon topped with dill  mayo; Braised Lamb Shank au jus; Half Roasted Chicken; and a Traditional Thanksgiving Dinner (available daily) served with all the trimmings: gravy, mashed potatoes, stuffing and cranberry sauce. Prime Rib is served Thursday thru Saturday only.

The sides are very good too. Mac & Cheese, Creamed Spinach, Mashed Turnips, Whipped Cauliflower, Sweet Potato Fries and more.

Special Hint: Murphy's will be serving Easter Dinner all day with a full menu of traditional holiday specialties including: Rosemary & Garlic Studded Roast Leg of Lamb, Baked Honey Ham, and Apple Stuffed Roasted Duck.

I first met Tim Murphy when he partnered at the original Joe's Quarry Inn in Tuckahoe. He was a genial host back then. It's nice to see Murphy and Morganthaler putting out the good vibes in their very own pub in Harrison.

Murphy's Law Irish Pub is located at 110 Halstead Ave., Harrison. The restaurant is open straight thru Sunday-Thursday, noon to 1 a.m. Friday and Saturday, noon to 3 a.m. Saturday & Sunday brunch are served noon to 3 p.m. Menu price range: $6. to $23. Kid's menu: $8. Take-out. Full bar and cocktails. Entertainment nights. Major credit cards. Casual dress. Free parking. Larger groups are asked to call ahead. Phone: 914-630-2760.

(Morris Gut is a restaurant consultant and former restaurant trade magazine editor. He has been tracking and writing about the dining scene in greater Westchester for over 25 years. He may be reached at: 914-235-6591. E-mail: gutreactions@optonline.net)