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McGuire’s Irish Pub…

Posted by on September 19, 2016

MC GUIRE’S IRISH PUB. “One of America’s Finest Steak Houses.” That’s what the ad says. But what my cousin Scott told me is this, “Greg, don’t get the ‘end cut’ prime rib. It is too smokey. Any other cut is fine.” That’s because what this pub’s famous for serving is not steaks. No, it’s their prime rib that put this joint on the map. And keeps it right there. This place does merit inclusion in my list of eateries.


You can’t miss this place.



Look at all the dollar bills!


ABOUT THE PLACE. The restaurant is celebrated for its atmosphere, boasting more than a million dollar bills hanging from the ceiling and the walls. It’s true. Hard to describe. But when prompted to “donate” my dollar, I was given a stapler and told to sign my name on the bill and,  “go for it.” So I did. So I guess the new total on the ceiling is one million one.



I’ve been baking potatoes this way for years. I pierce the skin, rub it with oil and then apply lots of sea salt. Then, into the oven it goes. A remarkable improvement over the just baked potato.



That’s a good size piece of prime rib if I’ve ever seen one. I ate about half.


MOLLY McGUIRE. The pub’s namesake is Molly McGuire Martin, of Stamping Ground, Kentucky.  Molly was the fourth of five girls. She is survived by three of her beloved sisters Lena, Edna and Jean. She was preceded in death by her beloved sister Evelyn. Molly was close to her sisters. Edna and Molly spent countless hours singing together. The girls were so talented that they were often called upon to perform at many public events in the close-knit town of Stamping Ground, Kentucky. It was this early beginning of performing in public that gave Molly her life-long passion for entertaining and singing. At the pub named after her in Pensacola, Florida.


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I’ll continue my story next time.

2 Responses to McGuire’s Irish Pub…

  1. Kitty

    Try BBQ ing your salted potatoes. Very tasty! Looking at that food has made me hungry!

  2. Greg Alford

    Hi Kitty…
    I’m going to try that. In the Weber grill, covered?

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