• With that build-up, insert the possibility of various green teas and other such shades and strengths of ale and beyond (lots of them) that go with being an Irish Entrepreneur, and throw in two pounds of sauerkraut that can be sold at a grocery just down the highway as a family pack, respecting Erin and her bountiful precious ilk, at a price half as what is also named here as fare, that being corned beef flats to complete a cool sandwhich. This can be done with Paddy Ryan’s or purveyors who could learn a thing or two from them, and they schooled both me and my lovely Irish wife, also on now-again dining-in ways to make the overall experience way above par. So, go to it with them as we did, between 4-9 p.m. Tuesdays through Saturdays, as new hours of opportunity (the newer Irish Catholics put it that way) under these times that call for us to be all-in with respecting social distancing, and owner Kirk himself comes on the phone message and strives to describe the degree of safety needed (go all out), complete with appropriate pauses now and then in his well-formed sentences. Think I (awkwardly?) embellished there; just check where you are routed to now, up above and even heavenward from above, and you can tell my wife and you can groan with her:

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