The Irish Times Pub is the real thing, with dark wood panels, wainscoting, embossed glass, vintage beer signs, old photos and artifacts. The pub has two levels and if you’re looking for an alternative to the regular tables or stools, you can slip into one of the “snugs” for some privacy. In the background, the sound of sea shanties and Irish classics fill the air, add to the mood and remind you that this is an authentic Irish Pub with plenty of “Claic”. What is Claic? In Irish terms, it’s a pub with just the right balance of food, drink and music.
Four of us went for the $15.00 Dine Around special on a Sunday night - the place was hopping!
The menu featured two choices of appetizers: Guinness and Crab Bisque or Crisp Irish Bacon and Stilton Salad. The main entrees were three pot pies: Guinness and Steak Pie, Chicken and Wild Mushroom, and West Coast Seafood Pie. The desserts were a choice of Bailey’s Crème Brulee or Warm Apple Berry Crumble.
As a group of four we were able to cover the menu and taste everything. The Guinness Crab Bisque was excellent. Lots of crab and cream. The frothy top can only be explained by the Guinness. The Stilton Salad was a big hit. Tangy Stilton with salty Irish bacon bits, cherry tomatoes mingled in a bowl of oil and vinegar infused fresh baby greens. We were off to a good start.
The meat pie presentation was impressive. The pies were baked in #3 cast iron pans (about 6 inches) and came to our table on wooden serving boards, with a side of rustic bread.
Everyone commented on the pastry topping and how tasty and flaky it was. We also like the idea of a top-only cap on the pie – just the right amount. Let’s face it, poor pastry can kill a meat pie. These were better than good.
All three pies were chock full of the main ingredients. The Steak Pot Pie was filled with thick gravy, a few veggies and mostly big cubes of tender top grade beef. The Chicken Pie was stuffed with chicken accompanied by wild mushrooms and veggies. This was truly a chicken pie. It was the same story with the Seafood Pie. Generous portions of halibut, large shrimp and wild salmon in a seafood sauce were outstanding.
The desserts were more than ample. The Apple Berry Crumble was enhanced by a perfect scoop of vanilla ice cream. And how can you go wrong with Crème Brulee or anything else when the main ingredient is Bailey’s Irish Cream?
In the drink department, if you like good beer, there are plenty of local, regional and imported beers to choose from, with a few Irish favorites like Guinness and Kilkenny topping the list.
Aye, I’d say the Irish Times Pub has plenty of good old-fashioned Craic.
—Secret Diner
Irish Times Pub
1200 Government St., Victoria
250.383.7775
