Upon receiving a degree in Bar Management from the Dublin Institute of Technology and working in the hospitality industry in Ireland, Ollie O’Neill came to the states in 1995 and began working in some of Fairfield County CT’s most popular Irish pubs including Fiddler’s Green, Tigin, and The Playwright. The mantra of FADO (translatedlong ago) Company (owners of Tigin) is to “to tell stories of Ireland’s rich and celebrated pub culture” while exuding Irish warmth and friendliness, mixed with good food, drink, and great company - aka “Craic”. Giving credence to this idea, Ollie decided to venture out on his own.
The Brothers O’Neill opened O’Neill’s Irish Pub and Restaurant on St. Patrick’s Day of 1999. Since that day, O’Neill’s has shown its loyal patrons the very best that Irish pub culture has to offer. By combining their knowledgeable past and experience, and taking their cues from one of Dublin’s oldest and respected pubs in Ireland, The Brian Boru in Glasnevin, the Brothers O’Neill, along with their unique staff, have won the hearts of many in search of a warm welcoming environment, good company, great food, and great drink with true Irish hospitality.
In 2008, Ollie, Michael and new partner Donny Leahy, seized the opportunity to create a state of the art new restaurant/pub construction with plenty of parking and even outdoor dining. The stately turret-style brick façade, with its cone-shaped roof and arch-shaped windows, gives way into a 3,500 sq ft interior of oak and glass touches with Celtic knot designs, claret banquettes with matching stools and chairs, and deep-hued multi-colored ceilings, all blending to form a classic Irish Pub look. The new space sets O’Neill’s on a course to become a pillar in the community for many years to come.
The menu includes a tribute to the O’Neill’s hometown. The Tipperary blue and gold (county colors) burger is made with Angus beef, dressed with blue cheese and golden fried onions. Served on every table are Irish scones, made from a recipe of Mrs. O’Neill, a passionate baker and former pastry chef. A favorite Irish-style sandwich is the rasher and apple sandwich, heaped with thinly sliced Irish bacon (lean smoked pork loin), grilled apple rings, fresh spinach, and dressed with honey mustard. Thick juicy pork chops are served with bourbon-laced stewed apples, the Gaelic steak is whiskey infused, and to suit gentler tastes, there is chicken Dijonaise, a scrumptious Cobb salad, and fish and chips.
The Sunday brunch is a family and friend’s favorite, complete with cure-all Bloody Marys, pints and mimosas. The mouthwatering spread includes an array of cool refreshing salads, shrimp cocktail and smoked salmon. Breakfast staples include a range of eggs Benedict, home fries, and homemade quiche, to bangers and rashers (Irish sausage and bacon) and black and white pudding. There’s delicious fresh roasted turkey and lamb, pancakes and omelets made to order and, of course, Irish favorites such as beef and Guinness pie, traditional shepherd’s pie, and Irish style chicken curry with saffron rice. Don’t forget the Irish coffee and a variety of pastries and desserts to top it all off!
O’Neill’s takes pride in participating in many fundraisers and events and continues to give back to the community through annual Cancer Care golf outings, St Baldrick’s head shavings, Dine-Out for Education Programs, and many more causes that they are passionate about.