Hibernian Pub

After the Great Irish Pub Epidemic of '99, when Guinness taps sprouted like measles over the face of Triangle dining, I'd had my fill of corned beef and shepherd's pie. The outbreak had reached a fever pitch in the early months of last year, as Irish pubs opened at a furious pace to capture their share of the St. Patrick's Day business (which is to Irish pubs as Mother's Day is to florists). By the time the dust had settled, I'd consumed my weight in various slow-cooked combinations of beef and lamb and carrots and potatoes and cabbage, and I was deliriously dreaming in Gaelic.