We were seated immediately and promptly brought menus and
water. The wood table was inlaid with colorful tiles, adding
intriguing detail to the already pleasant décor.
Owner Ed Richards and his wife, executive chef Lisa Richards,
both stopped at each table to offer friendly hellos, answered
questions and generally made patrons feel welcome. It was an
appreciated personal touch.
What trip to an Irish-style pub is complete without a pint of
Guinness? The dark, frothy taste instantly transports me to the
Temple Bar district of Dublin, where I spent my first jetlagged
day in Ireland, getting reacquainted with my college friend Kate
and enjoying the craic (Irish Gaelic, pronounced
"crack," meaning the combination of music, drink,
conversation and spirit of the surroundings) with her Irish
boyfriend.
Although the Guinness in America doesn't taste exactly the same
as that found in Ireland, it's more than enough to satisfy me.
Sheehan's also has an extensive wine list and full bar.
We started with the buffalo crackers and artichoke dip. Puffy
wedges of chewy bread were flavored with what co-owner and
executive chef Lisa Richards described as "buffalo
sauce," which to us had a tangy mustard taste. Accompanied by
a creamy, subtle artichoke dip, the appetizer was a hit. We worked
our way through the "crackers" quickly, and were brought
another handful to finish off the dip. Between the three of us, we
couldn't think of a better appetizer in town at a comparable
price.
After much painstaking weighing of menu options, I went with
the tri-tip steak sandwich. Thick slices of beef, piled with sautéed
mushrooms and onions and a layer of melted cheese, rested between
wide triangles of rustic herb bread. The accompanying chipotle
lime cilantro mayonnaise gave the sandwich a fiery jolt, balanced
and tamed a touch by the chewy bread.
My husband ordered the tenderloin, medium rare. Like most
everything prepared at Sheehan's, it was cooked in their wood
stove oven. Maybe that's their secret. All I know is this dish
shot straight to the top of my all-time favorite list. And as good
as my sandwich was, I was a little jealous that my husband was
enjoying that tantalizing tenderloin instead of me.
Our friend chose the roasted game hen. Described on the menu as
being prepared with pancetta and raspberry sage chipotle compound
butter, the dish ultimately didn't leave much of an impression. It
was lovingly prepared, and the herb-rubbed, crispy skin held
delicately roasted meat, but the flavors of pancetta and raspberry
sage chipotle were conspicuously missing.
All three entrées were accompanied by an assortment of roasted
garlic potatoes, including new, blue and sweet potatoes, topped
with crumbles of Gorgonzola cheese. This out-of-the-ordinary side
dish brought a fresh twist to the commonplace potato.
The raspberry cheesecake was rather unconventional, baked and
served hot from the oven, the top swirled with Cabernet chocolate
sauce. Much to our delight, we found the heat intensified the
flavors, which were some of my favorites to start with.
The black and tan Guinness chocolate cake arrived, a round,
mini-cake, topped with a lovely chocolate "S."
My only reservation was that the drizzled caramel and chocolate
over the top of the cake and around the plate had obviously been
added much earlier in the day, then put in the refrigerator where
it hardened. Fresh would have been a nicer touch. Still, the dense
cake, interspersed with whole chocolate chips, was a treat.
Just the thing for St. Patrick's Day — or any of the remaining
364 days of the year — Sheehan's is a fantastic addition to the
Barkley Village district of Bellingham.
You'll certainly find me there the next time I'm in the mood
for a pint of Guinness, a satisfying meal and a little Irish
hospitality.
