Vote for THE IRISH TIMES…
The Irish Times has been for nominated for the myfoxphilly 2008 Hot List and we need your vote. Wouldn’t you like to see The Irish Times voted as the #1 Irish Pub in the city? Simply click the “Hot List” button on the right, and begin voting…

Happy Hour:
Join us Monday - Friday from 4:00 PM -8 PM for Happy Hour at The Irish Times. Enjoy $2.00 Domestic Drafts and Bottles, and Half Priced Appetizers…

The Irish Times Draft Club:
Join The Irish Times Draft Club, it’s free and membership has it’s rewards. See any bartender or server and ask for your Draft Club Card.

Irish Wednesdays:
Every Wednesday from ALL DAY, enjoy $3.00 Guinness, Harp and Smithwick’s Drafts.

Every Thursday Live Irish Music Session
Join Harold Dunn, legendary Fiddler, and his friends for a Traditional Irish Music Session, each and every Thursday. The music starts are 8:30 PM so be sure to come early for dinner and drinks…
Enjoy $4.00 Guinness, Smithwick’s and Harp Drafts from 9:00 PM - 12:00 AM

Friday’s Live Music with Cletus McBride
Enjoy live acoustic music with Cletus McBride. Sit back and enjoy as Cletus plays all your favorite tunes from the 60’s, to present.

Set Price Saturdays
Beginning Saturday, July 12th, enjoy our new special, “Set Price Saturdays.” From 5:00 PM to Midnight, choose from any Appetizer, Entree and Dessert for just $22.50. Now that’s a special you can’t pass up.
CLICK HERE TO VIEW OUR MENU…

Irish Breakfast-Weekend Brunch
Gather your friends and enjoy our new Weekend Brunch, every Saturday and Sunday starting at 10:00 AM. Click Here to see the menu, and we’ll see you for Brunch at The Irish Times!

Happy Hour MS Fund-raiser
Join MS Pizza Team 22, on Thursday August 28th, 2008 for a fun and fund-raising happy hour, to help cure MS. The party starts at 5:00 PM so help us help the fight for a cure.

No Cover Championship and Premier Soccer Games

Watch all Premier Soccer Games on one of our 5 giant Plasma TV’s

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Tell us about your experience at the Irish Times… Simply CLICK HERE and tell us your story…

Monday, June 30th, 2008
My wife and I decided to give the irish times a try after some friends had some good things to say. We were sad to see the black door close but we’re now glad that the irish times is now there. The staff was friendly, the food was quite good and we enjoyed our dinner. We plan to go back soon and bring some friends for a night out.
Michael Hanna
Philadelphia, Pa

Monday, May 5th, 2008
I came in this past Monday night for he first time and I was pleasantly surprised by everything. I felt so welcomed by the bartender and the atmosphere was very cozy. The bartender was very easy on the eyes, and was a great conversationalist! Also, the food was great, and I had a perfectly poured Guinness!
Thomas Cline
Philadelphia, Pa.

Tuesday, March 12, 2008:
My wife & I, along with some of my family, came in for lunch about a week ago and WHAT A TREASURE! We’re from Arizona and came for a wedding and to see the historical sights, but the experience at Irish Times became one of our favorite memories! I had bangers & mash with a tall Hoegaarden beer…it was amazingly great! We’ll be back…
Doug & Debbie Haeussle
Prescott Valley, AZ

Monday February 25th, 2008:
I am new to the area and received an advertisement in my mail, so I decided to give The Irish Times a try. I don’t know many people in the area but the staff made me feel right at home. As soon as I sat at the bar, I was greeted with a genuine smile from the bartender, ordered my drink and checked out the menu. Too make a long story short, I was so glad that I had decided to give it a try. The food was fantastic, the service was great and I have to admit, I was really impressed. I met a few friendly people who were also having dinner, which made my entire experience, that much better. The Irish Times is my new favorite place!
Lisa Williams
Philadelphia, Pa

Saturday February 23rd, 2008:
Last night, my husband and I stopped for a night cap only to discover the most wonderful little pub. Smelling the food, coming from the kitchen, we had wished we went there for dinner. The Irish Times is wonderful. The atmosphere is friendly, the staff top notch and the owners attentive to the customers.
Ken and Joann
East Norriton, Pa

Thursday February 14th, 2008:
“My wife and I came to the Irish Times for Valentine’s Day with the hope of finding another traditional pub that we were used to. What we found was exactly that…the food was excellent and our server was very attentive. Our pleasant surprise was when the musicians came in. We wanted to stay until the closing (we’ll do that later). We are telling our friends what we found and so close.”
Thanks,
Ed Bilger
Philadelphia, Pa

Feeding Frenzy: by Drew Lazor
*This article first appeared in the City Paper on 12/21/2007.
Open for about two weeks in the corner space that briefly housed the Black Door, the Irish Times is a co-venture between Dave Costello, a steamfitter by trade, and Eamonn Lyons, a native of County Cork, Ireland, who founded the Blarney pubs on South Street and in Northeast Philly. The bilevel space, which features two bars, can seat about 125; chef Mark Taylor serves hearty pub fare and Irish specialties like bangers and mash and cottage pie. Costello calls the Times’ Guinness the best pour in the city, thanks to a secret process he wouldn’t reveal.
Read the rest of the story…

From the Jan 2008 Issue of the Out On the Town
The Irish Times located at 629 S. Second Street has been open for about 3 weeks, at the corner end of South Second, right off- south street. The Irish restaurant and bar is a co-venture between Dave Costello, a steamfitter by trade, and Eamonn Lyons who founded the Blarney Irish Pubs. Eamonn also had his Blarney up in NE Phila., for years, at the 5 Points location and then headed down to South Street. He is a native of County Cork, Ireland.The Irish Times is a bi-level restaurant and bar. As you enter you can either walk down to a large downstairs bar area with a stone fireplace or you can walk straight back to the upstairs bar area…Here you will find a large hand carved turn of the century wooden bar.The space of the entire restaurant is open from the top bar where you can look down to the dining section.
Read the Rest of the Story

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Eamonn’s wise words of widsom…

Tell the truth and shame the devil
That’s a spoon ye’ll sup sorrow with yet.
The apple falls on the head that’s under it.
The best looking-glass is the eyes of a friend.
The best way to keep loyalty in a man’s heart is to keep money in his purse.
The bird that can sing and won’t sing should be made to sing.
The blacksmith’s horse and the cobbler’s wife are always the last to have shoes.
The cat is always dignified, until the dog comes by.
The dog that’s always on the go, is better than the one that’s always curled up.
The doorstep of a great house is slippery.
The early bird catches the worm.
The early riser gets through his business but not through early rising.
The end of a feast is better than the beginning of a fight.
The English always credit the rest of us with the qualities they don’t need themselves.
The eye should be blind in the home of another.
The fox never found a better messenger than himself.
The full man does not understand the wants of the hungry.
The full stomach does not understand the empty one.
The hand goes only where the leg goes.
The heavier the purse, the lighter the heart.
The horse with the most scars is the one that highest kicks his rear.
The Irish forgive their great men when they are safely buried.
The longest road out is the shortest road home.
The man who was dividing Ireland didn’t leave himself last.
The mason who strikes often is better than the one who strikes too hard.
The money-maker (profiteer) is never tired.

The older the fiddle the sweeter the tune
The old pipe gives the sweetest smoke.
The one who waits the fine day, will get the fine day.
The person of the greatest talk is the person of the least work.
The person who brings a story to you will take away two from you.
The pride of women and the pride of priests.
The proverb cannot be bettered.
The quiet pigs eat all the draff.
The rabbit gets fat on what the hare misses.
There are as many good fish in the sea as ever came out of it.
There are finer fish in the sea than have ever been caught.
There are three creatures beyond ruling- a mule, a pig and a woman.
There are two tellings to every story
There is a crock of gold in the tomb of every chieftain, but they are all guarded by cats and fairies.
There is misfortune only where there is wealth.
There is no pain greater than the pain of rejection.
There is no smoke without fire.
There is not a tree in Heaven that is higher than the tree of patience.
There is nothing in the world so poor as going to hell.
There is nothing sharper than a woman’s tongue.
There is no thing wickeder than a woman of evil temper.
There is no virtue in the herb that is not got in time.
There’ll be white blackbirds before an unwilling woman ties the knot
There never was an old slipper but there was an old stocking to match it.
There’s a fool born every minute- and every one of them lives!
There’s as many good horses in carts as in coaches.
There’s little to choose between two blind goats. wind if your haystacks are tied down.
There’s no wise man without a fault
There’s trouble in every house and some in he street
There was never a scabby sheep in a flock that didn’t like to have a comrade.
The road to hell is paved with good intentions
The road to Heaven is well signposted, but it is badly lit at night.
The secret of an old woman scolding.
The seeking for one thing will find another.
The silent are often guilty.
The slow horse reaches the mill.
The slow hound often has good qualities.
The smaller the cabin the wider the door.
The stars make no noise.
The sty before the litter.
The sweat of one’s brow is what burns everyone.
The thief is no danger to the beggar.
The tongue ties knots that the teeth cannot loosen.
The waiting man thinks the time long.
The well-filled belly has little understanding of the empty.
The windy day is not the day for thatching.
The wood will renew the foliage it sheds.
The world’s quiet and the pig is in the sty

The youngest thorns are the sharpest.
The young shed many skins.
Those who get the name of rising early may lie all day
Though the proverb is abandoned, it is not falsified.
Though wisdom is good in the beginning it is better at the end
Time and Patience would bring the snail to Jerusalem.
Time is a good story-teller
‘Tis afterwards that everything is understood.
‘Tis as hard to see a woman cry, as a goose go barefoot
To be red-haired is better than to be without a head
To every cow its calf; to every book its copy.
To put off repentance is dangerous.
To the fighting man peace is sure
To the raven her own chick is white.
Treachery returns
Trouble hates nothing as much as a smile.
Truth speaks even though the tongue were dead
Truth stands when everything else falls
Two things that go for loss-turf on a mountain and the wisdom of a poor man.

One aspect of Irish syntax that is unfamiliar to speakers of other languages is the use of the copula (known in Irish as an chopail). The copula is used to describe what or who someone is, as opposed to how and where. This has been likened to the difference between the verbs “ser” and “estar” in Spanish and Portuguese, although this is only a rough approximation. The copula, which in the present tense is “is”, is usually demonstrative:
Is fear é: “It is a man.”
Is Sasanaigh iad: “They’re English.”

When saying “this is”, or “that is”, “seo” and “sin” are used:
Seo í mo mháthair: “This is my mother.”
Sin é an muinteoir: “That’s the teacher.”

Another feature of Irish grammar that is shared with other Celtic languages is the use of prepositional pronouns. For example, the word for “at” is “ag”, which combines with the pronoun “me” (which is mé), to form agam “at me”. This is used with the verb “bi” (”to be”), to form the closest equivalent of the verb “to have”.
Tá leabhar agam. (ag + mé): “I have a book.”
Tá deoch agat. (ag + tú): “You have a drink.”
Tá ríomhaire aige. (ag + é): “He has a computer.”
Tá páiste aici. (ag + í): “She has a child.”

As for nouns, in Irish there are 5 cases: the 4 like those in German as well as the vocative as the 5th case. Iin the official standard there are supposedly only now 3 cases, whereby nominative, accusative and dative are combined.

Nouns inflect according to two grammatical genders (inscní): masculine (firinscneach) and feminine (baininscneach). Basically, those living things which are male are named with masculine nouns, for female creatures then feminine nouns.

But, as in any language, there are definite exceptions to the rule: e.g.: stail = stallion is feminine, cailín = girl is masculine (about the suffix -ín see below)

As written by Steve Sitarski, former Queen Village resident and Chief of Interpretation & Visitor Services at Independence National Historical Park

Long before William Penn and the founding of Philadelphia, Swedish settlers arrived in 1638 at a place the local Lenni Lenape Indian tribe called Wiccaco, which means “pleasant place.”

The early Swedes established Fort Christina (now Wilmington, Delaware) and settled along the river as far north as present day Trenton, New Jersey. Their leader, Governor Johan Pritz, declared the area New Sweden. These early colonists maintained good relations with the Indians, showing exceptional friendliness and respect to their neighbors.

The local river front was lined with an impressive grove of large beech, elm and buttonwood trees. Nearby meadows were populated with elk, deer and beaver, providing pelts for the fur trade. The area now known as Queen Village was originally owned by the Swedish family of Sven, whose log house stood on a knoll overlooking the river at what is now the NW corner of Beck & Swanson Streets. The one and a half story wooden structure had a large garden with various fruit trees. An inlet of water from the Delaware River allowed small boats to dock in front. The British Army used the wood from the house as fuel during theRevolutionary War.

The Dutch briefly claimed control, but the land was quickly ceded to the British. The King of England granted a land charter for what is now Pennsylvania to William Penn, who founded the city of Philadelphia in 1682 (just north of present day Queen Village).

Wiccaco changed little during the 17th century. The original Swedish settlement had few homes and much of their land remained a wilderness, except for a couple of small farms. One notable exception was Gloria Dei (Old Swedes’) Church. Completed in 1700, the impressive brick church between Christian Street and Washington Avenue is constructed in the Flemish bond style with alternating red and black header bricks. After serving
as the Swedish Lutheran Church for more than 150 years, it has been a part of the Episcopal Church since 1845 and is the oldest church in Pennsylvania.

William Penn decided to change the name of “Wiccaco” to Southwark, after a similarly situated neighborhood on the south bank of the Thames in London.

In the late 1970’s, Southwark was renamed Queen Village after Queen Christina of Sweden, to recognize her role in promoting the original settlements.

The principal development of the area occurred in the 18th century and was heavily tied to commercial activity along the Delaware River. Ship builders, rope and sail makers, sailors, dock workers, carpenters, and craftsmen were among the early residents of the neighborhood.

Southwark did not officially become part of Philadelphia until 1854, when the Consolidation Act was passed.

18th Century Southwark – the English Rename Philadelphia’s First Suburb

William Penn renamed Wiccaco (as the American Indians and Swedes referred to it) after a neighborhood in London, England called Southwark. Penn’s new city of Philadelphia quickly grew along the Delaware River waterfront and spilled over its original southern boundary of South Street by the early 18th century. The Southwark District (now south Philadelphia) was then divided into two townships but retained their original American Indian names, Moyamensing (pigeon droppings) and Passyunk (in the valley).

By the mid-eighteenth century, a building boom transformed Southwark from a village into a residential and commercial neighborhood, especially along the waterfront. Several mid-18th century homes survive along Front Street between South and Christian Streets. Two notable examples are the Nathanial Irish House at 704 South Front Street and the George Mifflin House on the 100 block of Pemberton Street. Mifflin’s initials and the 1748 house construction date can still be seen on the brick wall facing that street. Dramatic changes in Southwark’s appearance were noted as early as 1743, when Secretary Peters wrote about then Governor Thomas Penn;

“Southwark is getting greatly disfigured by erecting irregular and mean houses; thereby so marring it’s beauty that when he (Thomas Penn) shall return he will lose his usual pretty walk to Wicacco.”

As the result of several large fires, Philadelphia outlawed the construction of wood frame buildings within the city limits by 1796, but they were already common throughout Southwark. Only a few wood plank front homes survive in Queen Village, and some good examples can still be seen along the blocks of 800 South Hancock Street, 200 Christian Street, and the 100 League Street. Philadelphia Quakers frowned on the performing arts and tried to ban theaters within the city limits so entertainment venues, including the famous Southwark Theater, popped up along South Street near 4th Street.

The above information has been reprinted from The Queen Village Association’s website. It’s is also copyright of the Queen Village Association. To learn more about Queen Village visit the association website at www.qvna.org

Our talented team of culinary artists, have developed an outstanding menu of traditional Irish favorites and hearty pub fare for you. In the kitchen we always use the freshest ingredients available for our many made-from-scratch delights. And because we always strive to feed you well, the suppliers we chose share our dedication to quality. Stop by and enjoy excellent food in a relaxed atmosphere, because as we say in Ireland,

“What good food and whiskey won’t cure, there’s no cure for.”

Click the links below to view each section of our menu…

IRISH TIMES APPETIZERS

IRISH TIMES DINNER ENTREES

IRISH TIMES SANDWICH MENU

IRISH BREAKFAST-WEEKEND BRUNCH

Click Here to download the entire menu. (Requires Adobe Reader)

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Guinness Draught

Adored since 1959, it’s the powerful surge and settle that gives GUINNESS® Draught beer its uniqueness. Lovingly poured around the world, GUINNESS® Draught is one of best-selling imported beers in the USA.

A unique mix of nitrogen and carbon dioxide helps create GUINNESS® Draught’s liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.

The rise and fall of our bubbles has perplexed PhD physicists. But all you need to focus on is the taste. With an initial malt and caramel flavour, GUINNESS ® Draught finishes with a dry roasted bitterness. Enjoy. Six Degrees of Preparation GUINNESS ® Draught is best served at 6°C (that’s 42.8°F), with the legendary two-part pour.

• First, tilt the glass to 45 degrees and carefully pour until three quarters full.
• Then place the glass on the bar counter and leave to settle. Once the surge has settled, fill the glass to the brim. It takes about 119.5 seconds to pour the perfect pint. But don’t fret. It’s worth the wait.

EXPERIENCE “THE PERFECT PINT OF GUINNESS” AVAILABLE ONLY AT THE IRISH TIMES!

Stella Artois

Stella Artois (pronounced /ˈstɛlə ɑrˈtwɑː/) is a 5.2% ABV global lager first brewed in Leuven, Belgium in 1926 as a Christmas brew, and named Stella after the Latin for “star.”[1]

Although Belgium is best known internationally for its ales, the so-called “table beers,” the bottom-fermented pilsner lagers such as Stella Artois head the list for domestic consumption, making up almost 75% of Belgianbeer production. Stella is promoted as an international brand by its brewer, InBev. In its home market of Belgium, however, it is marketed, priced and sold as a regular lager. It is brewed in Belgium and the United Kingdom, as well as other countries, including Australia. Much of the Stella Artois exported from Europe is currently produced at InBev’s brewery in Belgium, and packaged in the Beck’s brewery in Bremen, Germany.

The Anno 1366 on the Stella Artois logo refers to the origin of brewing in the city of Leuven. The city’s tax records dated 1366 mention the existence of a local brewpub called Den Hoorn, (’Hoorn’ in Flemish meaning ‘Horn’ in English, as is represented in the logo on the beer label). The name Artois was coupled to the brewery in 1708, when new owner Sebastian Artois achieved the title of master brewer. The frame that surrounds the name Stella Artois on the label refers to the traditional style of window frame found in Flemish architecture.

Smithwick’s

Smithwick’s: (pronounced ’smith-icks’) is an Irish red ale style beer from Kilkenny in Ireland. Smithwick’s was originally brewed in St. Francis Abbey Brewery in Kilkenny, known as ‘Smithwicks Brewery’ until .2000. The brewery is situated on the site of a Franciscan abbey where monks had brewed ale since the 14th century, and has ruins of the original abbey on its grounds. It is Ireland’s oldest operating brewery, founded by John Smithwick in 1710 on land owned by the Duke of Ormonde.

It is the major ale producer in Ireland. It was purchased from Irish Ale Breweries in 1965 by Guinness and is now, along with Guinness, part of Diageo. Smithwick’s is now brewed in Dundalk as well as in Kilkenny. Smithwick’s is the third most popular beer in Ireland after Guinness and Murphy’s and competing with the cider Magners (Bulmers in Ireland, Magners outside of Ireland because of copyright laws) and continues to be Ireland’s largest selling brand that isn’t a stout or cider.

Blue Moon

Blue Moon, a Belgian-Style white beer brewed by the Molson Coors Brewing Company, was launched in 1995. Originally called Bellyslide Belgian White, it was created by Keith Villa, a brewmaster at Coors Field’s Sandlot Brewery (the onsite brewery owned by the Molson Coors Brewing Company). The beer is orange-amber in color with a cloudy appearance because it is unfiltered. It is also spiced with coriander and orange peel in addition to the hops found in most beers. Blue Moon does have a more pronounced orange flavor than many other beers of the style. The grain bill for Blue Moon includes malted barley, white wheat, and oats.

Some weiss and hefeweizen beers are commonly served with a slice of lemon in North America. Blue Moon, however, is traditionally served with a slice of orange, as it is said to accentuate the flavor of the brew. Keith Villa of Molson Coors admitted the orange slice garnish was mostly for attention-getting when Blue Moon is served in a bar. Many beer drinkers do not prefer fruit slices in their beer, since citric acid can eliminate the beer’s frothy, flavorful head, and may prefer to have the brew served in a Wheat beer glass instead.

Blue Moon is available in bottles and kegs. The brew has 171 calories per 12-ounce serving and 5.4 percent alcohol by volume. However, in Oklahoma, Colorado and Utah, the alcohol content of all Blue Moon beers bought in grocery or convenience stores is 3.2% alcohol by weight. Blue Moon Brews and Seasonal Brews sold in Liquor Stores are 5.6% by weight.

The back of the label reads, “Brewed with white wheat and oats, Blue Moon features a crisp wheat finish and the perfect combination of orange peel and coriander. Bring out Blue Moon’s natural spices by serving it in a Pilsner glass with an orange-slice garnish.” Some studies suggest the coriander increases the level of intoxication[citation needed] thought to be caused by accelerated entry into the bloodstream[citation needed]. Coriander may also potentiate the anti-anxiety effects of the alcohol, with studies showing anxiety-reduction in mice administered with coriander.[citation needed]

Coors does not actively advertise the fact that the brew is owned by Coors on the belief that being associated with a major national brewery would diminish its credibility among aficionados. Blue Moon is instead branded as being brewed by the “Blue Moon Brewing Company.”

Harp Lager

Harp Lager was first produced in 1960 by The Great Northern Brewery, Dundalk, as a bottled beer, in response to the trend among drinkers in Britain and Ireland towards continental lager. By 1961, it was brewed under an alliance of the brewing companies, Courage, Barclay & Simonds, Scottish & Newcastle, Bass, Mitchells & Butler and Guinness. These companies grouped together under the name of the Harp Lager Ltd. consortium. Coming 1964, it was being sold on draught and quickly lead in its category for sales. Members of the Harp consortium changed over the years, with Courage and Scottish & Newcastle leaving in 1979, but becoming franchisees.[1]

Dr. Herman Muendar, a distinguished German “Braumeister” was chosen to manage the new venture, being eminently suited to the task, having gained considerable experience supervising and directing the re-building of war damaged breweries in the Ruhr area of Germany.[2] And so Harp Lager was born, with the Brian Boru Harp as it emblem. For many years the memorable slogan “Harp stays sharp” was used in advertisements for the Lager. It was written by the advertising executive Rod Allen.

In 2005, Harp saw a makeover. Diageo Ireland separated the brand from Guinness and gave it a new look, with new advertisements appearing on TV. Ironically, there is no longer an actual Harp on the design of the new tins and bottles, as that logo belongs to Guinness.[3] US and Canadian sold bottles still bear the Harp logo (2007).

Chimay

The Chimay Brewery (”Bières de Chimay”) is a Belgian brewery founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1863.[1] The brewery produces three widely distributed ales and a patersbier exclusively for the monks; they are known as Trappist beers because they are made in a Trappist hectolitres annually.[2] monastery. The brewing plant was updated in 1988, and now produces 120,000 annually.

This crisp beer bears a light orange colour and a very bitter taste, and is the most hopped and dryest that is brewed.

As with all other Trappist breweries, the beer is sold only for financial support of the monastery and good causes. The brewery business pays rent for use of the property within the abbey, which is used to support the monastic community. All of the profit from the sale of the beer is distributed to charities and for community development around the region.

Like many strong Belgian beers, those produced at Chimay age well and can be cellared for at least five years whilst maintaining quality. Chimay emarkable fluffy body with light but firm hints of Muscat and dry grapes.

We set out to create the perfect atmosphere for our friends and neighbors in Queen Village and beyond. The Irish Times is warm and inviting, relaxing and cozy, and you’re more than just a customer, you’re a friend. If you haven’t visited The Irish Times be sure to do so, you’ll be glad that you did!

“Experience The Perfect Pint of Guinness” or choose from one of our mouth watering drafts, and selection of Bottled Beers from around the globe.

Join us for Irish Breakfast every Saturday and Sunday morning, starting at 10:00 AM

We are located on the corner of 2nd and BainBridge Street’s in the heart of Queen Village. We are open from 11:00 AM - 2:00 AM, Monday - Friday and 10:00 AM - 2:00 AM on Saturday and Sunday…

Did you know? The building that houses The Irish Times was built in 1916. It was originally two houses, side by side, and was then converted into one of Philadelphia’s very first Night Club’s. The layout of The Irish Times is truly unique. The multi-level space has been referred to as a “must see” to truly appreciate all it has to offer.

The Loft Bar, pictured on the right is located 2nd level of The Irish Times. The space is very cozy and helps you to feel right at home. The exposed brick behind the bar give this room an truly unique look and feel that you have to visit to really appreciate the space. It houses 2 of our 5 Giant Plasma TV’s and it’s the perfect place to watch a game, or sit and chat with your friends.

The Down Below Bar, is located on the bottom level of The Irish Times, which is at least 50 feet underground. The bar top was custom made and is shaped like a “tree trunk” It’s also another great bar to take in a game on any of our 3 Giant Plasma TV’s located on the Lower Level of The Irish Times.

Our Dining Area is located on the two Lower Levels, which features the original exposed stone used to create this one of kind space, the hardwood floors accent the stone, this one of a kind bi-level dining room.

The Irish Times
A True Taste of Ireland
629 S. 2nd Street
(on the corner of 2nd and BainBridge)
Philadelphia, Pa 19147
Phone: 215.923.1103
E-mail: irishtimes@irishtimesphilly.com

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