Menu specialties of Marshall’s Irish Pub

CELTIC music filled the air as Marshall’s Irish Pub held a food tasting press conference last Jan. 9.

Opened last June 15, 2012, Marshall’s Irish Pub takes pride of its delicious and mouth-watering food that will surely fill one’s grumbling stomach. Chef Larry Marshall, the executive chef, says that they do not only operate mainly as a bar. The Irish pub is a combination of a grill, restaurant, and bistro.

“What we aim to be, really, is to be a gastropub,” says Chef Larry.

Gastropub is a portmanteau of gastronomy and pub which originated in the United Kingdom in the late 20th century. It refers to a bar and restaurant which serves high-end beer and cocktails along with great, high-quality food.

What make Marshall’s a must-go are the specialties on its menu. Among the pub favorites is the Irish Beef Stew, which is a luscious stew of garden vegetables in a beef broth along with special spices—perfect for a cold, rainy day. Another favorite is the Shepherd’s Pie, a layer of mashed potatoes stuffed with Irish Beef Stew in the middle.

One of the must-tries is the Grilled Crocodile and Grilled Ostrich. Croc meat is low on fat and high in protein. It is also anti-asthma and a natural aphrodisiac. Ostrich meat has 40 percent less fat than beef and even lesser than turkey and skinless chicken. These make perfect alternatives for pork and beef.

Marshall’s Irish Pub is located at the Century Plaza Commercial Complex, Juana Osmena St. and open from 10 to 3 a.m. with live acoustic music every night at 9 p.m. Happy hour starts from 4 to 7 p.m. with only P40 for selected beers. For more information, visit www.marshallsirishpub.com. (Deneb Batucan, STC Mass Comm intern)