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.


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Brunch french toast

Beating the Hobgoblins – with Beer

It’s Fall and anytime is the right time for beer. So, let’s break out of our comfort zone and do something different with beer, like drink it at an unexpected time of the day or pair it with something other than a slice of pizza or a bag of chips.  It was Ralph Waldo Emerson who said that “foolish consistency was the hobgoblin of small minds”.  The point is, don’t settle.  And, as we celebrate the 2nd most popular American holiday, Halloween

aka Samhain, (pronounced saw-win), a centuries old Harvest Festival invented by the Irish


…let’s expand our minds, and chase away those hobgoblins, who just might be preventing you from finding your next great beer experience!

Beer goes with EVERYTHING.

Beer and Brekkie -

Beer, it’s not always for breakfast, but when it is, you want something that’s easy drinking like a Heffe. Don’t get fooled, they aren’t just summer beers.  Brands like Hoegaarden or Allagash White go great with a pile of pancakes, smothered French Toast or a breakfast sandwich. Don’t get me wrong, there’s a lot of lager being poured at Tigín on a Saturday morning while the footy’s on and that’s ok. But, I encourage you not to settle.  Your eggs deserve better than that.

Hoegaarden    Brunch french toast

Beer and Lunch -

Keep this option simple. You’ve got an hour for lunch (maybe 90 minutes if the boss is out for the day) and, all those Huffington Post articles tell us that we should absolutely get out of the office for a little ME time. So, on that notion, Guinness is the premier choice of beer for lunch. Given its lower alcohol content (4.3%) and lower calories per pint (a can of coke has twice as much), Guinness is an ideal Tuesday beer.  Just one with a pub soup and sandwich and you’ll head back to the office, fighting fit and ready for those afternoon conference calls.


Happy Hour -

No one needs to be told that a beer goes well with happy hour, but you may want to consider that this is actually the PERFECT time to try something you may not have otherwise tried. You are likely only staying for a couple so why not get the type of beer that you can only drink one or two of.   Many craft brewers pride themselves in packing a bit of a waloop in just a few ounces and, despite what the beer snobs claim, American-made Belgian crafts ales are a fantastic place to start. Schafly Grand Cru, fish tacos and Happy Hour  …next level stuff.

 attachment (34)  River horse Lo res

Beer and Dinner -

No great story ever started with SALAD!  Well, that’s only because you weren’t washing it down with a Tigín Jameson and Ginger.   Not in the mood for wine with dinner? Over the past year or so this beer cocktail has become a favorite at the pub. It’s sweet and goes down like a dream and light enough to pair with a salad and a little protein.  I promise that you won’t be disappointed with a Crabbie’s Alcoholic Ginger Beer and a little pop of Jame-O. Dangerously tasty (as they say), so consider this your appetizer for your late night.

Crabbie's Alco Ginger Beer  Pear and Blue cheese salad

Beer ….your before AND Afters.

Beer and dessert. Just the idea of it makes me happy. Of course some beer IS dessert, like a Lindemans Framboise. They call this the beer for non-beer drinkers. That’s because its sweet and fruity and is such a treat. You’ll impress your date if you order this for dessert (well, you’d impress me anyways) and that’s because it comes in a big bottle, poured in a pretty little glass and is good for sitting and chatting just a wee bit longer at the table. Of course, if you aren’t on a date and just have a straight up sweet tooth, please don’t put down your beer after dinner. It’s a proven fact that chocolate goes great with beer. [According to me] most any beer out there pairs with chocolate. Here’s a fun article to back up my claims, but try for yourself. Any style works. Lagunitas IPA and a warm chocolate brownie ….Happy Endings.


chocolate brownie  IPA Lagunitas

The Post-work out Pint

The first time I ever had a Magners Irish Cider was after a Sunday league soccer game.  It was a gorgeous Fall afternoon, I ran (enough), had no afternoon plans and was definitely up to join the guys for some food and a few drinks at the Pub after the game. One of my teammates ordered a Magners (over ice) and made claims to “pure magic in a glass”, which of course pushed me over the fence to give it a try. That was a few years ago now and cider is still my go-to beer after a work-out. Not suggesting that you booze it up every time you work out, but on the occasion, after a round of golf or an evening run, a couple of Magners Ciders or Stella Cidres  ….pure magic in a glass.

Magners        Cidre Stella

Happy Beer Season!

wychwood-hobgoblin-dark-english-ale -courtesy of the perfectly happyman site

*photo courtesy of

River horse Lo res

Tigín Guide to Beer Season

This time of year makes me giddy. The weather is fantastic, sports are in full swing and the beer is seasonal, fabulous and plentiful.  If you appreciate good beer-or even if you don’t-you can’t miss the plethora of options when you walk into a good beer bar or, Irish Pub- if you will (and you will).  It’s beer season and IPA, the darling of the craft brews and hipsters everywhere, takes a back seat to the autumnal spices, fresh off the vine hops, malted grains, and even pumpkins!

Believe it or not, its not entirely a marketing scheme either. It’s harvest season and the hop farmers are actually harvesting their crops.  But, it is easy to forget that all those cleverly named beers actually start in the dirt. And, what’s really cool is that even though big breweries purchase their barley and hops from big growers year round, you’ve got local craft breweries purchasing their essential ingredients from local farmers too. There’s a bit of a business ethos going on here that I do appreciate but even if that slides off the surface, you gotta love the fact that the variety of locally produced grains affects all the flavors too.  So, no …not every IPA tastes the same and nor do all those Pumpkin flavors, so do yourself a favor and try one (or two) this Fall. It’s worth it, trust us.

Even for the adventurous, the options can be a bit daunting.  If your bartender is a good one though, she’ll help you get to what you are looking for and you’ll have fun looking. To start, understanding beer styles is important (and not just if you own a bar or beer magazine). One of the best resources out there is the Beer Advocate …it’s a great site that allows consumers to rate beers, but they also do a great job of educating folks about beer.  They have a simple list that breaks down the categories from the styles. For example, American IPA, Pumpkin Ale and Rye Beer all fall under “American Ales”  …didn’t you know? Yes, “styles” are categorized by production method, ingredients, time and country of origin. So, more or less think country and then pick your type.

Let me be clear, I am no beer nerd. Those guys are a very special and niche group ….and are actually pretty helpful to have around too if you find yourself stuck at a geeked out beer bar with a bartender who tells you that you HAVE TO TRY the Westmalle Trappist Tripel (when you’re actually a Belgian Pale Ale kinda girl.)

That said, I do think that you should lean on your bartender. It’s beer season and you shouldn’t just order a Guinness or a Newcastle because you always do. Trust your bartender. Sure, it’s a power thing, but I am ok with that. Because I know that these guys get to sample the good stuff before the rest of us and often with a brewery rep providing a little back door education along with it.  My goal is to ask for something new and to discover something I love as much or more than my regular brew.

It really is amazing what: “what’ll you have” vs. “what do you like” does for a little banter and in finding a fun, new beer you like!  I am not speaking entirely from bias here when I say …you’ll actually get that at our Pub. Two reasons: First, we all really dig beer.  Second, you don’t need a PhD in marketing to understand that if you discover something new with us and have a bit of a laugh doing it, you’ll probably want to come back.  But not every bar is like that, so I wanted to provide you a simple but helpful way to navigate the beer scene.  I made the mistake with a doppelbock once. I was given no heads up that I was about to drink a “meal in a glass” …also known as “one and done”.  Just a wee taste would have spared me that and there are 2 ways to go about it:

  1. tell your bartender that you want something that tastes like your favorite beer X

  2. or, just try the 3 word rule.

For example, try  something like: “Hoppy, refreshing and sessionable”. Hoppy screams IPA and “refreshing and sessionable” is my way of telling Mr Bartender, I don’t want to the wear the flavor on my tongue like an old sweater AND I want to hang a while so keep the ABV% on the low side. And, if I am lucky I’ll get something that tastes like one of my favorites, Lagunitas IPA.

When it all comes together, sampling is so much fun. Case in point: just last week, I discovered Half Full IPA. Ah man! What a treat. It’s hoppy, refreshing and has such a light after-taste. Meaning, I wanted another …and, another.  And, since my grandmother always said you shouldn’t keep a public count of a ladies’ drink intake, I’ll leave it with that …a recommendation of a tasty, local craft brew.

half full ipa
*Photo credit; Beer Advocate

Fall is the time to try new beers. So just ask your bartender for a taste. It’s really that easy.  At Tigín, we love adventures in beer and are happy to travel with you on yours.

Yards Pint                  Bottles DC


Troegs tap

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.