You may recognize familiar smiles, and will likely meet some new. Lead by Gynith Borden, the service team is dedicated and trained. We're always a work in progress, so please direct all comments and suggestions (and job applications) Guynith's way. Once we had the kitchen squared away and the staffing settled in, we blitzed the restaurant with a whole new look. be who we are. Rick Gallagher has ow
ned the building and the Bit since he bought it from the beloved Galvez family. Rather than trying to be who we are not, we are focused on being a long-lasting Manhattan business -- the Bit O'Blarney. The new look in the restaurant is largely Irish (except for the bull horns that are an homage to the Galvez family). Don't let the celtic knot-work fool you. Our secret weapon isn't the new paint and curtains, it is Chef Eddie V. Yes, you will see some Irish style cooking on the menu, such as the best corned beef you'll ever have, or traditional fish and chips. However, the deal was that chef would be the tail that wags the dog. His menu ranges according to his talents. You will find pastas, paninis, wraps, seafood and so much more. He makes soups fresh every morning, not according to a formula or schedule. You'll love trying all the different varieties. Every day, every week there will be something different. The baked French onion is a must – with fresh baked pastry plopped right in the middle baked under the glorious cheese. Fresh is the word, for sure. Bit O'Blarney Pub & Grill has already committed to using home grown produce from local producers all spring, summer and fall – as long as Mother Nature allows. Here is a short list of the home made items: butter, tiramisu, turtle cheesecake, marinara, bruschetta dressing, sweet potato chips, spinach & artichoke dip, soups, Vesuvio garlic white wine reduction, cuke tomato salad, pasta salad, and so many more sauces! You are welcome to eat on the restaurant side, in the bar, or on the patio. We offer carryout and catering.
