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A bit o’ Ireland

From left, Heidi Hoss and Noel Foley, owner, and chef Mark Cressa are serving up Irish fare and brew at Foley’s Irish Pub in Old Town.

BANDON — Just seven months after opening, Foley’s Irish Pub already feels like a Bandon institution.

It’s only logical, after all, to find traditional Irish fare in a town named for an Irish city. Owner Noel Foley and partner Heidi Hoss create a welcome meeting spot for every member of the community.

“I’ve just got a passion for it, and I love it,” said Foley. “Come in, have a bite of grub and a pint. It’s cozy and comfortable.”

Don’t be surprised if your Black and Tan with bangers and mash are served by Foley or Hoss. They love meeting their patrons and work closely with their kitchen staff and server team. They’re excited about their first summer season in Bandon.

“We’re getting the local support we need,” said Foley. “We’re working hard to establish an iconic presence and be part of the community.”

Foley moved to the United States from Ireland in 1981 — his earliest work experience was in his family’s hospitality business. He established destination eateries in Nevada, with the help of chef Mark Cressa, before moving to Oregon. Foley’s Irish Pub opened in September 2013.

Foley’s offers contemporary pub fare. Recipes inspired by Irish and British Isles classics feature regionally sourced fish and meat. The Shepherd’s Pie, with house ground Oregon beef, won First Place Best Bite in the 2014 annual Bite of the Bay contest organized by Pacific Cove Humane Society. Homemade Irish Meatloaf, Foley’s Signature Burger with cured pork loin Irish bacon or the Dublin Chicken Sandwich also are favorites.

Locals who’ve already beaten a path to the pub will find new selections on the summer menu, from starters to salads and sandwiches. The refreshed line-up reflects customer feedback through the winter.

Irish Eggrolls were such a hit as a special, the cleverly wrapped corned beef and cabbage bites are now a staple starter. Those who prefer poultry to fish should try the new beer battered chicken breast entrée. There’s even a new burger; the Paddy Melt is served on rye with caramelized onion and Swiss cheese.

Hoss says guests should keep an eye on the specials board. Cressa’s fall-off-the-bone baby back ribs and savory pasta alfredo with local salmon have earned rave reviews. The soup of the day is made in small batches, so it’s always fresh.

Foley’s Irish flair includes draft Guinness stout served in classic combinations: Black Velvet, Guinness and cider; Black and Tan, Guinness and Bass ale; or Half and Half, Guinness and Harps lager. Regional beer fans will also find Oregon brews on tap.

The pub is decked in Irish flags and memorabilia. Sport fans will enjoy the large screen TVs. Live music is a frequent weekend treat. And, as the weather warms, guests may soon find outdoor seating on the pedway between Foley’s and the Continuum.

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