Unbreaded

McGillin’s: Nothing Goes Better With Beer Than Sandwiches

McGillin’s Olde Ale House has stayed true to their formula since the time Abraham Lincoln was president: great beer, a welcoming atmoshphere and the right food at the right price.  So it is no wonder that after 150 years of practice, their signature R.B. McGillin sandwich is exactly what you want to eat when you’re enjoying a pint of cold, smooth, creamy ale.

McGillin’s sticks to the basics, and does it well.  The eponymous roast beef sandwich starts with a USDA top round, roasted rare daily.  The meat is sliced paper thin and simmered in their homemade jus before topping a toasted kaiser roll.  Served with horseradish, jus, cole slaw, chips and a pickle, the R.B. McGillin is reflective of the pub itself: simple, straightforward, warm and inviting.  The meat has a well-rounded flavor, rich and juicy but still delicate.  The thin ribbons of warm beef and crisp bread get a bright and tangy zing from the horseradish and a smooth finish with the flavorful jus.

Over the many years of its existence, the classic and timeless Irish pub feel has never changed, but
McGillin’s has certainly made some key upgrades with the times: from the HDTVs on the walls, a twitter account and legendary karaoke “performances”, to a German-engineered automatic meat slicer/stacker and a touchscreen-operated digital oven management system.  Even successful entrees have transitioned to sandwiches on the menu (chicken marsala and chicken parm sandwiches are available) based on suggestions from the staff who needed something they could eat quickly and while standing.

McGillin’s offers more than just a great place to eat, drink and revel; it offers a glimpse of living history, a reminder that the more things change, the more some things should stay the same.

Unbreaded’s Q&A with McGillin’s owner Chris Mullins:

Unbreaded: What are you planning for the 150th anniversary?
Chris Mullins: Our plans are still in development, but we will be offering a special Anniversary Ale.

UB: How does a restaurant stay in business for 150 years?
CM: We didn’t get away from our roots.  We try to continuously improve on what works.  And from the beginning, McGillin’s has always been owner occupied and run.  That hands-on connection with the customer cannot be duplicated.

UB: How do you pair beer with sandwiches?
CM: Ale goes well with heartier sandwiches like roast beef, cheesesteaks and burgers.  Lager goes with turkey and chicken sandwiches.

UB: Who are your customers?
CM: Bankers, lawyers and government people come at lunchtime – they used to be known as “suits” but most of them don’t wear suits anymore.  Young professionals come after work, students pack the place at night, and 10-20% of our customers are tourists.

UB: Where do you get your bread?
CM: We get good Jewish rye from Ginsburg and rolls from Liscio’s.

UB: Where do you like to go to get a sandwich?
CM: Murray’s and Hymie’s.  Murray’s has real New York pastrami.

UB: Sandwiches are listed as “so-and-so’s favorite” — Who are they?
CM: Our staff.  And those recommendations change over time as people leave and new people come on.

McGillins Olde Ale House
1310 Drury St., Philadelphia PA 19107 (Google Map)