Connecticut’s largest sports bar is expanding its menu, brought on an executive chef, and is adding more games for guests in an attempt to hit business out of the park.
Murphy’s Pub and Sports Bar in Cromwell has hired new executive chef Jim Reardon, who has owned restaurants in Key West and on Block Island to work his magic on the cuisine.
“No matter how long you do this, how old you are, you learn something new every day,” largely from other chefs, he said of loving the business. “It’s the ability to create things.”
Reardon said said everything will be hand made fresh from scratch from now on, including battered products and upscale entrees will be added to the menu of pub foods, including seasonal vegetables.
Think also house-made beer cheese served in a toasted bread bowl.
Reardon said at 10,000-square-feet, it’s the largest sports bar in Connecticut. Inside there are more than 80 televisions, two bars, six pool tables inside among green and gold hues..
Reardon said it’s a “welcoming” and “friendly” bar with a vibe that changes depending on the time.
In the late afternoon it has a “neighborhood feel,” with regulars and at night when there’s a big game it has a “stadium like feel” with guests rooting for their teams.
“Everyone’s cheering and screaming,” Reardon said.
On Friday and Saturday nights there’s live music and dancing.
It’s also a family-friendly place where kids are welcome, he said. There are many games for adults and children – basketball, golf, boxing, video games and as part of the revamp they’ll add skee-ball. They also have dart boards.
One online reviewer wrote that it’s a great system because he can send the children to play games while he watches a game.
Another Murphy’s Pub & Sports Bar patron describes it as a “very large, clean and brightly lit venue with a nice stage,” with friendly service and “enormous” portions with shepherd’s pie a favorite dish of their table.
“The French fries were perfectly crispy and hot also. No one left hungry,” the reviewer wrote.
So far some of the new dishes on the menu are Triple Crown pasta, it’s chicken, shrimp, sausage sauteed with garlic and white wine, and served in a spicy cream sauce; Dublin shepherd’s pie with Guinness gravy, bourbon tips, sirloin steak, fresh seasonal vegetables. For a seasonal dessert right now they have Murphy’s fall foster, a butter, brown sugar, pecans and honey crisp apples flambe with captain Morgan’s rum served over vanilla bean ice cream.
He said their Murphy’s pub sports bar in Manchester will elevate their food under his direction as well.
Lots of green, gold and shamrocks give Murphy’s that Irish feel. They are located at 51-14 Shunpike Road.