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Fallon’s Irish Bar & Grill: Where hospitality thrives

The Rueben sandwiches at Fallon’s are piled high with Mom’s signature corned beef. [Suzanne Corbett photo]

A restaurant’s success is built on good food and good drinks. A great restaurant includes providing hospitality. 

Just ask Chris Whitworth, who with business partner, Dan Schultz, opened Fallon’s Irish Bar & Grill and made hospitality the center of its plate. 

“Hospitality is what we do. It’s what differentiates us,” Whitworth said. “We instill in our staff the hospitality aspect in everything we do. That’s why I say, ‘We’re not in the service business, we’re in an entertainment and hospitality business.’ 

“We’re selling our personality and our environment with the menu. You can’t get a better product than what we serve.”

Fallon’s, named in honor of Whitworth’s St. Patrick’s Day born daughter, first opened its doors in Olivette 11 years ago. The Ellisville location opened nearly a year ago, pairing the original’s same warm hospitality with its signature menu. It’s a combination that beckons the Ellisville community to come and enjoy. 

“We’re your local neighborhood restaurant, watering hole with a ‘Cheers’ type of atmosphere. We’re a place where you can reconnect over great food, drinks and conversation,” Whitworth said when asked to describe Fallon’s. 

The menu is bountiful and will likely have what you’re craving. For example, if you’re craving corned beef and cabbage the way mom used to make it, Mom’s Corned Beef is the answer. Based on Whitworth’s mom’s recipe, it is slow simmered and dished with seasoned cabbage, cinnamon butter carrots and fried potatoes with a side of horseradish cream.

“The only thing we do different than my mom is that she cuts her corned beef thicker. We thin slice so we can use it on our Reubens,” Whitworth said. “Reubens are one of our signatures. We make them on marble rye hoagies. We also have a Reuben Salad; a deconstructed Reuben without the bread. It’s different and it’s wonderful.” 

Fallon’s takes extra steps to make everything a little different. Thanks to their commitment to cooking everything from starters to desserts fresh and from scratch.  Onion rings are hand cut and battered, then fried fresh to order. Salads are dressed for success with chef created dressings, including Whitworth’s must-try recommendation, the Strawberry Vinaigrette. 

Whitworth also suggests saving room for dessert. Look for the Crème Brulée Bread Pudding, laced with Grand Marnier. Just one warning, it sells out daily.

On a chilly winter day consider a hearty bowl of Guinness Stew or Potato Soup loaded with bacon and sharp Cheddar. Or perhaps a bowl of chili, simmered with just the right amount of spice. All are excellent and perfect to pair with one of Fallon’s 16 different sandwiches and burgers, including classics such as a triple decker Club, a Philly sauced with Guinness beer cheese and the venerable French Dip. All are generously portioned and served with a smile. 

Rounding out the menu are the entrées, which shouldn’t be overlooked. Pay particular attention to entrées with an Irish accent such as the Fish ‘n Chips, Bangers and Mash [mashed red skin potatoes and sausage] and Shepherd’s Pie.

As an added treat, plan to stop by on Sunday between 10 a.m.-2 p.m. for brunch, Ellisville location only. Fallon’s buffet, like the regular menu, offers  plenty to choose from, including classic eggs, biscuits and gravy, corned beef hash and crème brulée French toast. 

Whitworth is quick to admit that the menu is large but that’s the glory of Fallon’s. 

For those finding it hard to decide what to order, Whitworth has some advice: “If you like how it reads on the menu, you’re going to like how it eats.”

Fallon’s Irish Bar & Grill
15850 Manchester Road • Ellisville • (636) 386-5621• Fallonsbarandgrill.com
Hours: 3 p.m.-10 p.m., Monday; 11 a.m.-1 a.m., Tuesday-Saturday; noon-7 p.m., Sunday [brunch hours 10 a.m.-2 p.m.] 
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