by Chris Haire
When Tommy Condon's hired former Amen Street chef Todd Garrigan, we were intrigued. After all, Garrigan's fare at the East Bay Street fish house had won over our food critic and several staffers. That said, we wondered exactly what he would do with Irish bar food. Well, Garrigan has done wonders. The Dublin Rolls — corned beef, swiss, and vegetable egg rolls fried golden brown and served with mustard and house slaw — are hearty and delicious fare that pairs perfectly with a pint or two. But it was the corned beef that really won us over. And a big part of that is the fact that the beef is as fork-tender as the menu promises.
© 2017 Charleston City Paper