Inspired by the environment of the Irish cottage and its essential hearth, Tigín (meaning small cottage) encompasses both modern amenities and traditional values— Tigín the perfect place to find comfort.

We consider Tigín a different type of Irish pub. We blend the best of the old with the best of the new. Our decor and friendly staff evoke images of the great old pubs of Ireland whereas our style of operating – our music, food, beverages – connects more so with the contemporary pubs and bars of modern Ireland.

LOCATIONS

Dallas, TX (DFW)
New York, NY (JFK)
St Louis, MO
Stamford, CT

And don’t forget about these fine pubs:

Fadó Irish Pubs

Tigín Irish Pub Blog

Mimosas Brunch with the girls - Aus

Brunch is the New Black

Brunch is a very special social occasion in America and there isn’t a restaurant owner out there who isn’t putting their chef to the task of creating a menu just for it.  But, if you think about it, brunch really is a little weird.  Even a Publican can admit that a cocktail for breakfast is cheeky.  At the core of the tradition though, brunch is meant to be a communal experience on a traditionally do-nothing day of the week, Sunday. Folks at the Smithsonian have even researched its history and, if you are a nerd like me, you’ll find this kind of thing interesting. I mean, how is it really that breakfast food and lunch food got smushed up onto 1 menu and served with bottomless mimosas?  It didn’t just happen. There was an evolution within the dining culture. But, either way, when folks are dining and drinking, bar owners are happy.  So, it absolutely makes sense why it took off. And, more importantly, that it is here to stay.

We love brunch at Tigin. And, our menu is what you would expect from us (I hope). Great, made-from-scratch food, engineered to cure the head of your Saturday night shenanigans. The brunch customer at our humble watering hole runs the gamut these days in age and taste palates, and our menu, which focuses on tasty, un-pretentious dishes, considers every one.  So, yes, we also want the health conscious Sally Fabulous to leave satisfied too.

You might have noticed though (we sure have) brunch is decidedly young these days. Sure, the Sunday meal with the family continues to be an important occasion and Sunday Brunch on Mother’s Day is never to be missed. But, brunch, as a social occasion, is as important as Friday night with the girls or Thursday night out with the boys nowadays.  It’s that social space that allows you to recoup from a night out of partying as well as process all the drama (or, a lack there of) that consequently transpires.  And, the friend, you know – the organizer – she (ok, occasionally it’s a he) takes her job of selecting the brunch spot VERY seriously for the team.  She has a list of criteria that helps her filter out brunch spots and narrow down the pickings for her friends to choose (or at least make them feel as if they have a say in the choosing.)

Here’s a typical brunch spot checklist …look about right?

The Food ‘must-haves’

  • bacon (on the side and as part of one or more dishes)
  • eggs prepared fancy and very ‘brunch-y” sounding
  • salmon anything
  • burger (cuz there’s always someone whose head is rotten and just NEEDs a burger)
  • bacon

Atmosphere ‘must-haves’

  • lively music, but not TOO loud  …Jake Bugg sings like he is hungover so he’ll do nicely.
  • an easy hang …cuz no one is in a rush and wants to feel pushed out.
  • live sports …but a place that can transition from an Arsenal, Spurs match to the Falcons, Broncos and Seahawks

Drink Menu ‘must-haves’

  • Guinness (no brainer)
  • Mimosas
  • Bloody Mary’s (but funky, like a splash of Guinness we put in ours)
  • Cocktails (fresh, fruity and a wee bit dangerous)

Now we are talking …cocktails!

So, what does a wee bit dangerous look like, you ask? Well, its usually those alcoholic beverages that don’t taste like they actually have alcohol but aren’t too sweet either. You are day-drinking and usually recovering so you need something that considers what your body is sorely lacking.

The Berry Good

The Berry Good; American Harvest Organic Vodka, agave syrup, freshly muddled, strawberries, sparkling wine

Moscow Mule

Moscow Mule; Russian Standard Vodka, Crabbie’s Alcoholic Ginger Beer, fresh lime juice

But, there’s another perspective to consider, ours. Everyone in the service industry has experienced this shift …the one where you open the doors for Sunday brunch after a working a double on a Saturday.  It’s brutal, yes. But, the silver lining? When our very patrons, who were here at last call, have the same commitment to brunch as they had to the dance floor the night before. When those dry mouthed, puckered faces walk in the door in search of nourishment we know we are doing something right …and, their needs are basic and the steps of service usually goes something like this:

1- water

2 -coffee

3 -cocktail (or beer)

4 -bacon

5 -cocktail (or beer) ….relief.

Now, there is a dark side to brunch too. Yes, we’ll admit it. There are some things that we bar owners don’t exactly enjoy. Check this list out and hopefully you don’t see yourself. It’s pretty funny ….because it’s true.

So, in the spirit of this fine American tradition. Go on …Brunch. Continue to enjoy your lazy Sundays with your mates, as nature intended ….at a bar, drinking.

Guinness

Everton boys  EPL

Premiership is back! Who are ya?

Yippee! Premiership starts August 16!

Our Saturday and Sunday mornings are about to fill up with the best excuse to drink Guinness before noon, ever  …English Premier League soccer.

Yep, we’ll proudly open our doors early each weekend for the next 9 months to show live EPL matches.  We also offer prizes with weekly predictor games, a full brunch menu, & drink specials. Football is our thing! We also have set up our own private fantasy league through the Official Fantasy League of the Barclays Premier League ...because we know that this is your thing too.

And, despite the fact that Luis Suarez has made his move to Barcelona and La Liga (a bummer really, he was fantastic to watch last season), there’s some pretty exciting stuff to look forward to no doubt!

**Man United have an impressive new boss, Louis van Gaal.
**Alexis Sanchez transferred to Arsenal
**Cesc Fabregas is now at Chelsea
**Tim Howard remains at Everton (ok, so this isn’t news, but he’s a Legend and I just like talking about him)

And, off the heels of the World Cup summer, we are anticipating some pretty exciting changes at the Pub too. I’m talking about all the new fans …which actually kicked off last year when NBC bought the television rights to EPL.  Point is, NBC did a helluva job educating the average American sports fan and converting them to soccer this past year. The commercials and stories the network produced appealed to hardcore Premier fans and seduced newbies too.  Remember Coach Ted Lasso?  He’s back. It’s great.

The ratings from last year show you hard results but the fans, the guys and gals who adopted English club teams and became regulars at our Pub each week …are all the proof WE need.

Sure, the new generation of American soccer fans may not all be so savvy. That’s ok.  150+ years of culture, stats and history is a lot to cover for a newbie, no matter how many pre-show round ups you watch. I say, make room at the bar and have a little natter.  There’s always someone  “who was there when” and its this kind of banter that makes game day at the Pub great …so, the more the merrier.

Best part, starting September NFL fans will be doing the schooling. Expats and Americans, together in an Irish Pub eating brunch, drinking coffee [beer] watching both kinds of football- on the same day- is what we call a symbiotic relationship.  It’s kinda like those little fish that swim side by side with whales. They both really do need each other. So, to those jumping into EPL this season …go on and pick a team (pick your fantasy team too) and gear up!

Pre-Season Checklist:

1) Gear up (check out our EPL tees from our fancy new store!)

2) Join our Tigin Irish Pub Private League http://fantasy.premierleague.com *Just use code: 1077511-257027

3) Help us help you! If you sign up for our newsletter and/or follow us on Facebook, we’ll remind ya when the big games are coming up too.

4) Watch this short clip of the top 6 goals of 2013-2014 season ...just to wet your whistle. 

Remember …regardless of whether or not you know who won the League in 1993, you just need be able to answer this 1 question on the 1st day of the season ...who are ya?   

Soccer EPL 1  soccer 4 - beers  

beery good

Seasonal Drinks Testing: It’s a tough job, but someone has to do it

I love my job. Not many people can say that and actually mean it. But, a couple of times a year, I REALLY love my job ….it’s about the time that seasonal drinks menu development chatter starts. And, then it happens. I get an email invite with a subject line that reads something to the effect of:

“Invite: happy hour / drinks testing”

We are professionals and there is a A LOT that goes into this process, so I certainly don’t want to minimize the “Research and Strategy” end of things. Our guys work hard on this. The planning begins months in advance, starting informally, digging into the research; reviewing bar trends, restaurant news, as well as our own sales trends. Honestly though, all the feedback we get from our bartenders (the guys on the front line) probably the most important data out there. After all, we learned from them that Fireball whiskey was literally “on fire” a few years back and that Pappy Van Winkle is the stuff dreams are made of. We try hard to learn from everyone.

When we put our seasonal drinks menu together the process goes something like this-

Step 1: Settle on a theme, which usually revolves around the season we’re planning for (ie. vodkas are fashionable and mixable, fresh made is vitally important, simple ingredients the staple)

Step 2: Partner with 4-5 vendors who are charged with bringing their best, newest ideas to the table

Step 3: TEST DRINKS

Step 4: Narrow down the drinks and decide on the names.

You may surprised to learn that execution or glassware is never a deterrent for us as it relates to drink selections. Of course every bartender loathes the frozen cocktail, but if it was our THING, you’d see it on our drink menu too. Consider Irish coffee. Ever see how many steps are involved in that sucker? Imagine how awkward the glass for that concoction is to stack. Now think about how many of those we make every day.  How do they all fit behind the bar? “The glass matters” is a thing for us, so we found a way. Because, Irish coffees are absolutely what we do and there isn’t a time of day that you won’t see one going across the bar.

Warm, comforting, delicious, perfection….
Bushmills Irish Whiskey and brown sugar in hot coffee, topped with fresh cream and cinnamon swirls.

Irish coffee

OK, so back to the PROCESS. Obviously there is one step in there that is just too much fun. The Testing. It really is an afternoon of work that could make an accountant cry. I told you how it starts- with the email invite- but in the background a bit of work has gone into making this afternoon of sampling go smoothly- people running around to find ingredients that may not yet be in season, carrying bottle after bottle of stuff no one’s seen before. Setting up scoring sheets, inviting VIP’s – the logistics are a little daunting.

Luckily, my services are needed for basically the fun stuff (the sampling) so when I show up I just see a buffet of ingredients; such as glasses, waters, liquor, various jiggers and other mixing essentials as well as straws, dish towels (its a messy affair to be sure) and a lively bunch chattering away, more than happy to be called up for their services.

 Drinks Sampling

Happy Hour Testing goes down like this:

a Host

- ie one of our fabulous industry friends who’s worked up some drink ideas based on previous needs and wants from the menu theme (see planning steps above). Usually they’ve consulted with the nation’s hottest mixologists to see what people are drinking in New York, London, Tokyo and Los Angeles. Sometimes it matters. Sometimes it doesn’t.  Trends can start anywhere. Funny thing is, sometimes the oldest recipes are the hippest -for example bitters are all the rage right now. These guys are fantastic and, trust me, they know what the are doing.

Recipe books

- so we know what goes into each of the 8-10 drinks we are sampling. It’s always amazing how things change when they are blended.  Sometimes the best sounding things don’t work and the wackiest combinations are the most sublime.

Score sheets and pencils

- this is where you give your opinion of whatcha like, don’t like and why. Each drink, including the potential name is documentented. My handwriting skills may diminish somewhat as the task progresses, but fortunately, that’s someone else’s problem.

The Testers

We usually have a variety of people from work as well as friends of people from work. We always want to have a good mix of guys AND gals. This is important.  Men and women drink differently, though that is changing. It makes sense.  Men and women process alcohol differently. It’s basic physiology-not politics.  What’s interesting though is that the sexes are starting to come together. For example, more women are drinking whiskey and more men are drinking fruity.  Which brings us to…

Straws- lots of Straws.

And, we get down to business …. We use straws to taste. The idea is to dip the straw into the cocktail and hold the liquid in with the suction from your finger covering the top end -just like you did with your milk when you were a kid. If we like it, then we usually take a healthy swig (just to be sure). Then, we score and describe. Too tart? Not enough lime? Need more sparkle? All goes down on the ratings cards.  Sometimes we tweak recipes on the spot and try again. Everyone has an opinion. But, it is always interesting because with spirits being of such high quality these days, you usually know from a first taste if there is something to work with.  Less is always more.  Still, everyone has an opinion and feedback is encouraged.

So that’s it. Not bad, eh? And, the best part …that is just one vendor! One drink! Yep, we get to do this over the course of a couple of weeks for up to 6 cocktails. AND, we also test beer! Oh joy!

And, here is a drink from the 2014 summer drinks menu that came about from exactly this process:

beery good

The Berry Good
American Harvest Organic Vodka, agave syrup, freshly muddled strawberries, sparkling wine

As a side note, you’ll also find Crabbie’s Spiced Orange Alcoholic Ginger Beer on our summer drinks menu. This is a dangerously tasty drink, served over ice with a slice of orange.  During testing though, folks got creative and, in the end, we found that there are a variety of spirits that mix well with Crabbie’s, notably peach schnapps (hello!) ….and, you can’t go wrong with a nice Kentucky bourbon.

Crabbie's Orange

Not a bad day at the office, right? So, what do you think about joining us next go-round?  We’d sure love to have you so be on the look out. We will have more details soon about how you can be on the team for the next go around this Fall!

INSTAGRAM CONTEST: In the meantime, follow us on Instagram @tiginirishpub and let us know what cocktails you are loving this summer (one of our signatures or your own seasonal faves –just gotta be at the pub).

Be sure to tag #tigingram  **We’ll be rewarding winners each Monday with Pub gift cards through the end of August.

 The Berry Good

© 2014 TIGIN IRISH PUB. ALL RIGHTS RESERVED.