A little taste of Ireland in Niagara
Looking to partake in a little luck of the Irish? Doc Magilligan’s Restaurant and Irish Pub is a lucky find on Lundy’s Lane in Niagara Falls. It has open spaces with seating for up to 300, but maintains a cozy intimate feel.
Niagara Dines recently visited Doc Magilligan’s to get the full experience and was welcomed by Executive Chef Gary Beynon. “Three years ago we changed from the Cairn Croft into Doc Magilligan’s,” explains Beynon. It’s a stylish Irish oasis for both young and old. There is live music and dancing from Thursday to Saturday.
The decor is made up of authentic pieces that were imported directly from Ireland. “Everything you see in this restaurant was brought from Ireland,” says Beynon.
As for the cuisine, Doc’s offers true Irish style while also appealing to a mass audience. “We try to do traditional Irish fare with a North American flare,” says Beynon. “We have a little bit of everything for everybody.”
Beynon brought Niagara Dines into the kitchen to showcase some features on the menu. He explained that they make most things on-hand and fresh.
The first dish he prepares is the onion and ale soup. There are two house soups: chicken wing chowder and the onion and ale soup. The soup starts off with ten pounds of sliced onions. He puts them in a large soup kettle with garlic and black pepper. Water is added and it is stirred around with a wooden spoon. Then comes the beer. “We like to cook with a lot of beer, because we’re an Irish pub,” says Beynon. “That’s where the real flavour comes in.” After stirring in 2 fresh pitchers, he adds a couple of secret ingredients and left it to simmer for about an hour. The soup is later finished off with blue cheese infused croutons, “Angry” onions, and a touch more blue cheese.
“We call these angry onions, because usually the cooks are angry when they make them,” Beynon says with a chuckle. However, no one’s angry about the onions while eating them. The combination of textures is extremely complimentary between the light crunch of the onion and the warm soup broth. Beynon also prepares a lamb burger. The lamb is cooked on a flattop grill to juicy perfection. It is topped off with feta cheese, arugula for a bit of spice and cucumber. A mint aioli is served on the side. The feta cheese offers a bit of bite and the mint aioli is subtle but complimentary. The use of arugula is a refreshing change — gone are the days of having to settle for flat, wilted lettuce on a burger. The bun is fresh and warm.
It all comes together when the onion and ale soup is served on the side of the lamb burger. Although not required as the side for the burger, the two items pair well together. Another great pairing is a flight of beer alongside your dish.
At Doc Magilligan’s you can grab a pint and enjoy sitting by the fire while listening to live music and maybe even getting up for a dance. Doc Magilligan’s is a great place to go out with friends or family, while still feeling like your right at home.
For more information, visit their website at www.docmagilligans.