“Laughter is brightest where food is best.” Annie Bailey’s Irish Public House
As in other areas of the world, Ireland’s traditional cuisine is experiencing a renaissance. Chefs are infusing traditional recipes with contemporary twists and even ingredients from faraway places. Seasonal ingredients are prized. Farm-to-table is all the rage. Josh Funk, the owner of Annie Bailey’s in Downtown Lancaster, has taken notice and is in the process of making menu changes at his Irish outpost on this side of the pond.
When Americans hear “Irish food” they more than likely envision fish-and-chips, shepherd’s pie, banger and mash, etc. They represent what Josh calls “Americanized pub fare.” Traditional dishes like colcannon (mashed potatoes/greens) and boxty (potato pancake) would probably be “foreign” to our ears. It is more likely that Americans would have an easier time discussing Ireland’s renowned libations – beer, whisky, Irish cream, Irish coffee, cider and the list goes on – than its foodways.
Since taking over Annie Bailey’s in 2013, offering more authentic Irish fare has been on Josh’s wish list. A trip to Ireland reinforced that goal. Now, Josh is acting on those plans. Paul Lyons, who boasts a wide range of experiences in Philadelphia, is the restaurant’s new culinary director. Ben Sette is Annie Bailey’s executive chef. The threesome introduced a few new Irish dishes for St. Patrick’s Day, including the Charred English Pea Toast that will appear on the brunch menu (FYI: It is delicious!), along with Toad in a Hole, which demonstrates the English influence on Irish food. “We are looking to add [Irish-inspired] food to the menu that is traditional and authentic but approachable,” notes Josh, who is a graduate of Penn State and worked at the National Press Club in Washington, D.C., before returning to Lancaster.
Annie Bailey’s has a storied history all its own. The building in which it is located dates to the late 19th century. In 2005, a team of four Irishmen whose company built Irish pubs all over the world, became aware of Lancaster, bought the then-vacant building and set out to build a pub of their own, going as far as importing the décor and furnishings from Ireland. Annie Bailey’s was an instant hit.
By 2013, the partnership had dwindled to two and they were looking for a change, as well. As fate would have it, Josh (and his brother, Jake) came along and purchased the restaurant. Since then, the hospitality group known as TFB, has expanded to include Per Diem (a restaurant at Rock Lititz), catering and the Conway Social Club, which is located atop Annie Bailey’s.
Fear not, Annie Bailey’s is not abandoning its Irish pub reputation for being a warm and welcoming place to unwind and enjoy a drink or even a good old American burger. St. Patrick’s Day will always be a cause for celebration. Guinness will always be on draft. Adding to those elements will be Irish cuisine that pays homage to Ireland’s rich history and traditions.
28-30 East King Street, Lancaster
Details: Anniebaileys.com
