Molly Malone’s is definitely a pub first and a restaurant later. The Irish theme is clear from the large bar, the dark wood and green décor—and the high percentage of white men that make up its clientele. The downstairs collection of high tables and green leather couches never gets too oppressive, even if things do get pretty loud when the live music is on. Upstairs is slightly cozier, though surprisingly still smoky on our last visit. But, if you can take the slightly laddy ambience, Molly’s certainly delivers an extensive international menu of tasty, if waist-expanding, foods. For the most part, it covers traditional Anglo-Irish carb-heavy pub grub. With appetizers like potato skins stuffed with bacon and cheese and the mixed snack platter for four, a deep fried combination of onion rings, sausages wrapped in bacon, pork satay and pleasantly light and crispy fish fingers, you know you’ll have to hit the gym afterwards. The mains are even bigger. The bangers and mash consist of a mountainous pile of creamy mash, delicious onion gravy and two huge, but tasty, sausages on top. Even a potentially lighter dish, the chicken tika masala, which if a little watery is perfectly balanced in terms of spiciness, has all the trimmings of rice, popadoms, mango chutney and naan bread. Our personal favorite has to be the Guinness and ale pie, for its perfect union of delicate pastry, rich flavorful stew and meaty hunks of beef. On Sundays, the obligatory full roast carvery is another favorite. They may well have desserts, but every time we come here, we’re too full to ask! You could argue that prices are on the high side but if you long for some well prepared, hearty food, this is the spot. It is probably not a place to bring a date, and if we had to grumble then service can be a little slow especially when they’re crowded. Still, based on the size of the dishes, a little longer to build up your appetite is not necessarily a bad thing. Corkage B500 for wines, B1,000 for spirits.
