Meehan’s Irish Pub

It’s time to give Meehan’s another chance.

Hubby and I hadn’t been to Meehan’s in quite some time. Our 2012 experience on the balcony of Meehan’s Irish Pub was “meh” – we’ve since learned that we were there just before they replaced both kitchen and management staff. That explains a lot.

Meehan’s has a new head Chef, an updated menu and new management – and I have a new opinion of Meehan’s Irish Pub.

Meehans Restaurant Sliders

Guinness Beef Sliders are popular apps at Meehans Irish Pub.

Guinness Beef Sliders {$13} are on the appetizer menu and they’re a great way to start your meal here. This “simple” app introduces a discerning diner to quality that can only come from a scratch kitchen. The beef for these babies is braised for hours and topped with house-breaded onion crisps which provide a contrasting crunch. I always take the top half of my garlic roll off so I can enjoy the richly flavored, fall-apart-tender braised beef with little distraction. If you’re not in the sharing mood, add a Mixed Arugula and Strawberry Salad {$11} to make a meal!

Meehan’s is proud of their Fish-n-Chips {$17} and Steak and Stout Pie {$17} but it isn’t just for pub grub. Upstairs, the raw bar is a popular destination. I go up there for the view but haven’t tried the chilled seafood or slippery shellfish myself. I’m just not a fan of shellfish… but my blogger friend, Karen, is. {Say hi to her at Saving the Family Money!} She ordered the saffron infused classic Bouillabaisse {You can order like a pro: BOO-ya-BASE. It’s a dish of Local Fresh Fish, Clams, Mussels & Shrimp in a house-made Shellfish Broth $28}. They say a picture is worth 1,000 words:

Meehans Bouillabase St Augustine

Anastasia Island Bouillabaisse

I loved the idea of a slow-cooked seafood broth infused with saffron but knew the mussels weren’t the way to go for my palate. As I struggled with my dinner choice, Chef Paul came out and we had a chance to visit! It was a quiet night- yes, we occasionally have those in St. Augustine… mostly in late January and early October… but there are occasional reprieves sprinkled throughout the year. Locals love those moments! Anyways, it was one of those. Chef was able to take a few moments from the kitchen to visit and share tales of his wanderings & cooking adventures- from the West Coast to Asia. I asked Chef Paul to work his kitchen magic and surprise me.

Chef Paul Meehans

Chef Paul has returned Meehans’ kitchen to a scratch kitchen.

Chef Paul lived in India for several years and said he’d perfected his curry so that’s what we decided on- paired with a smooth but robust red wine.

It.was.amazing. Bright flavors leapt from his effortless blend of many fresh spices. The curry had a bit of heat but wasn’t unpleasantly spicy. I could go on and on with foodie terms but let me just say it was really, really, really good and I’ve been trying to talk my hubby into a trip back ever since.

Chef Paul can whip up an amazing, authentic curry. Check with your server for specials.

Chef Paul can whip up an amazing, authentic curry. Check with your server for specials.

I was impressed to see cardamom pods in the mix with chicken, asparagus and peppercorns. For those with little experience eating authentic curries, the cardamom pod is not intended to be eaten whole. Simply push them aside as you would a bay leaf and eat the rest of your curry with gusto!!

Indian Food St Augustine Meehans

Cardamom pods infuse intense flavor to Meehans’ curry.

I was so very tempted to eat every.single.bite of curry… but Karen has a sweet tooth and I felt obligated to be a good friend and share dessert. The things we do for friends… ;)

Since we were sharing, the kitchen plated our Jameson Bread Pudding {$8} and berry swirl Cheesecake {$8} together. Check it out:

St Augustine Meehans Dessert

A sweet ending – House made cheesecake & Jameson Bread Pudding

Meehan’s is one of the few restaurants with water views downtown. While children are welcome, expect dinner to progress at a relaxed place and plan what you order and the time of your arrival accordingly. {Our 8 yo “Mac N Doodles” connoisseur loves the mac & cheese, by the way.}

Finding a scratch kitchen in St. Augustine isn’t too hard. Finding a restaurant that also makes their own Irish Cream is impressive. If you’re too full for dessert, toast to a great view, delicious dinner and the friends you’re dining with. Slainte!! To Your Health!

Meehan’s Irish Pub
1 Block South of the Fort
20 Avenida Menendez
904.810.1923

Chef’s Table at Michael’s Tasting Room

There are moments when life seems too good to be true. When hubby and I relax into a plush velvet banquette at Michael’s Tasting Room anticipating his expertly prepared 5 course Chef’s Table paired with wines, I often lean over to hubs and whisper, “pinch me!

Any evening at Michael’s Tasting Room is both delicious and relaxing but the Chef’s Table is a unique foodie experience among St. Augustine restaurants.

Michaels Tasting Room St Augustine Restaurant

Michael’s Tasting Room is a fine dining restaurant in St. Augustine. Whether we’re there for a date night or to celebrate, they make any meal memorable.

tasting room st augustine

Start your evening with house filtered water… sparkling or still.

Every Chef’s Table experience differs; Michael procures the freshest regional ingredients of the season first and builds a menu around them. He shared that while most guests wisely give the chef no boundaries, his team can easily tailor the experience to one’s dietary requests. Case in point: while one of their specialties is local shellfish prepared with a Mediterranean flare, I requested no shellfish and he easily accommodated us.

Shortly after our server, Greg, filled my glass with house-filtered sparkling water, Chef Michael introduced our first course: 40 degree salmon with citrus air, garden herb puree, fennel pollen and smoked chardonnay sea salt. 

Chefs Dinner Michaels Tasting Room

40 degree salmon from the Chef’s Table experience at Michael’s Tasting Room.

If you’re a foodie, you’ll understand that I sat there with a goofy grin after the first forkful of tender salmon, herbacious spring vegetable puree and lemon air passed my lips. Yes, it was that good. Locally sourced spring veggies were bright and sweet under the soft, buttery salmon. The Spice and Tea Exchange‘s smoked chardonnay sea salt elevates dishes I prepare at home but under Michael’s skilled hand the subtle smokiness blended seamlessly with the other flavors on the plate resulting in perfectly balanced bites.

After the salmon, I assumed a flavorful but predictable salad course would follow. Surely the salmon would be the show-stopping highlight. I mean, tart lemony air is hard to beat!!

Not hard after all… simply top anything with freshly shaved black truffles and you’ll have my vote! Introducing Michael’s Tasting Room’s Sunchoke Veloute:

Michaels Tasting Room Soup

Sunchoke Velouté topped with freshly shaved black truffles from Michael’s Tasting Room’s Chef’s Table.

The term velouté is derived from the French word for velvet. Michael’s Sunchoke Velouté is as far removed from a typical creamy soup as Claude’s bonbons are from a Hershey’s Kiss. Chef shaved black truffles into our hand-blown glass bowls tableside and perfectly paired this course with Napa’s Lail Vineyards’ Chardonnay. I adore soup and had never tasted fresh truffle alone- this dish I will never forget.

As we enjoyed our second course, hubs noted that Chef Michael was attentive to all the diners in the restaurant. He introduced himself to many, helped a nearby table with their wine pairing and even took the time to reposition a light that was shining in a guest’s eyes. As the chef/owner of this restaurant, he clearly desires that each guest have an amazing experience.

Chefs Tasting Michaels Tasting Room

Third Course of our Chef’s Table: crispy duck breast, charred hastings brussels sprouts, thumbelina carrots, sweet potato gnocchi and pomegranate gastrique

Crispy duck breast was plated over charred Hastings brussels sprouts, thumbelina carrots and Okinawa Sweet Potato gnocchi for the third course. While the duck and even the vegetables were well prepared and could stand on their own, a sweet-tart pomegranate gastrique was the bridge bringing the rich duck, earthy veggies and comforting gnocchi together into one pleasing dish. I love gnocchi and enjoyed bites of it with the gastrique. I’ve always been “iffy” on duck- I’ve had great duck & some I didn’t really care for. This was mild, tender and rich- reminiscent of foie gras.

I should mention that each course was perfectly portioned – always enough to really savor the course but I didn’t leave stuffed. The pace of the evening allowed us to relax in each other’s company. When baby Wesley is old enough to stay home, I look forward to enjoying a Chef’s Table evening with friends. Friends who love wine.

Michael told me that when The Tasting Room opened 6 years ago, the vision for this restaurant was to focus on balancing each dish’s components similar to a winemaker’s approach to cultivating a perfect blend. Garnishes here aren’t frilly or afterthoughts; each part of a dish contributes to the pleasing whole.

“We really seek out contrast, not necessarily complements,” Michael shared regarding his style of pairing wines as he poured Bellingham S.M.V. from South Africa. “The right amount of contrast actually complements the dish. For example, the acid and spice of S.M.V.’s oak aged character brings balance to the rich flavor of Wagyu beef.” Oh, did I not tell you? Our next course was cast-iron seared, butter basted Wagyu beef. Don’t be jealous- you can make reservations just like we did!

Michaels Tasting Room Wagyu Beef St Augustine

Cast Iron seared Wagyu Strip over wilted beet greens with hedgehog mushrooms

“That was awesome,” my hubby just interjected as he looked over my shoulder while I’m writing. He’s talking about the butter basted strip. I feel the same way about the hedgehog mushrooms and greens accompanying it. After 11 years as a vegetarian, I guess it makes sense that I have such an affinity for well seasoned veggies that aren’t cooked to mush. Thank you for treating our roughage right, team!! ;)

I was pleasantly surprised by wine pairings throughout the evening and the final pairing was a “sweet” surprise. We toasted to good food, love and St. Augustine with glasses of velvety 2007 Dolce.

Romantic dinner in st augustine tasting room

Michael’s Tasting Room’s wine selection includes Dolce for a sweet ending.

The pastry chef contributed a stellar dessert to the Chef’s Table dinner- Goat Cheese Cake with Florida Strawberry Coulis and Drunken Cherries looked as good as it tasted. I meted out one sweet-tart cherry per bite of this gorgeous, dark chocolate enrobed cheesecake until I’d eaten them all. Although I was tempted to snag hubby’s cherries as well, I settled for the strawberry coulis’ bright addition to the rest of my dessert. Settled. Ha! Such a hard life… when one must settle for freshly blended strawberry coulis.

Michael's Tasting Room St Augustine dessert

We were happy to have a moment to express our gratitude to Chef Michael before we left. The Tasting Room was always a great spot for tapas, but now that he has full ownership, Michael’s Tasting Room shines as a destination dining spot.

“Nothing about what we do is hoity toity,” Michael said. “It’s casual elegance. If you come to my house, it looks like this. I’ll feed you like this.” {Watch out Michael! Now that St. Augustine is reading this, your facebook friend requests may explode!}

Chef’s Table experiences are $75 per diner with an optional wine pairing for an additional $50 as of 3/2015. While we opted to sit in the comfortable banquette since we were dining with our angel baby, the restaurant has a Chef’s Table set aside in the front of the restaurant exclusively for these unique experiences.

Chefs Table at Michaels Tasting Room

Hand-blown glass dishes, crystal stemware and other special touches set this fireside table apart. Michael’s menu is creative and changes seasonally- it’s always fun to dine there. The Chef’s Table experience offers foodies, regulars and those looking for a unique food encounter another reason to love Michael’s Tasting Room. Let me know what’s included in your special experience there!

michaels tasting table

Michael’s Tasting Room 
25 Cuna Street
Dinner reservations available 7 days a week from 5:00 – 10:0 pm
904.810.2400

Chef’s Table reservations are available from 2 – 10 people with at least a 24 hour notice. I suggest making reservations further out to ensure availability!

We were invited to enjoy a Chef’s Table evening in order to share this experience with you.