“Leave the table hungry. Leave the bed sleepy. Leave the table thirsty.” — Old Irish recipe for longevity
Let’s just say that from that recipe, we can only truthfully commit to one of those commandments — because when you discover the new breakfast offerings at Offshore Ale in Oak Bluffs, you will not be either hungry or thirsty when you walk out the door. Actually, you might just need to return to bed after all the delicious breakfast options.
If you haven’t heard, the Oak Bluffs brewery is now offering breakfast on Saturdays and Sundays during the off-season. I heard a real Irishman was cooking up a storm in the kitchen, so of course I had to order their Irish breakfast ($12.98). The real Irishman in the kitchen is Paul Donnelly, who has been on-Island for over 25 years, but is now the guest chef for breakfasts at Offshore.
When my food arrived, I didn’t even know where to start. What’s an Irish breakfast made up of, you ask? You get two eggs (cooked how you like them), bangers (Irish sausage), grilled rashers (Irish bacon), grilled tomato, baked beans, home fries, and Irish bread. Everything goes together extremely well, and when you get that perfect bite of eggs, rashers, and potatoes, it’s heaven.
Other options include their creative take on eggs Benedict, topped with a housemade pale ale hollandaise that you can also find as a sauce base for their breakfast pizza. If you’re trying to stick to your new year’s resolutions, a yogurt parfait mug as well as their Imagination Omelette would do the job. But if you have already forgotten about your resolutions, like I have, try a stack of their buttermilk pancakes or French toast.
To pair with breakfast, the bartender recommended a Breakfast Porter made with local Mocha Mott’s coffee, or a Steeprock Stout that has flavor notes of chocolate. Craving another libation? Their custom Bloody Mary can be ordered with added bacon, shrimp, or oysters — take your pick!
You’ve got your breakfast and your cocktail, but please don’t leave the Offshore premises without dessert. And by dessert I’m referring to their version of cinnamon buns, made into a light and fluffy monkey bread that’s to die for. I’d honestly die happy with that monkey bread and a cup of hot coffee.
Neil Atkins, Offshore’s head brewer, says the new offering isn’t only about a good breakfast, but a sense of community. Offshore has always been a place of get together, but a spot to grab breakfast with friends and family is just what the town needed during the off season.
More happenings at Offshore Ale:
- Winter 2016 Beer Dinner Series: Five courses for $55 a person (tax and gratuity included). This great deal is the perfect way to learn how to pair beers with food, one of the biggest food trends this year. Dates: Feb. 17, March 23, and April 20.
- Offshore’s Pub Club Loyalty Program: Earn $25 for every $250 spent. Promotion available through March 31.
- Dine Early “2” Save: Enjoy an early date night, perfect before catching a movie, with this deal — two appetizers, two entrées, and two 22-ounce freshly brewed Offshore beer or a bottle of wine for $39. Sundays through Thursday, 5 pm until 6 pm. The menu includes some items that are not on the regular menu, for example Sriracha Fried Pickles, Stuffed Sole Florentine, Thai Peanut Pork Tenderloin Skewer, Lemon & Herb Rubbed Statler Chickens, and calzones from their brick oven.
- 2 for 1 Mondays: the ever-popular off-season promotion of buy one entrée, get the second free (dine-in only).
- Tuesday Jazz session from 6 to 8 pm, featuring the live jazz duo Jeremy Berlin and Eric Johnson.
- 35¢ wings and $1 oyster Fridays, a great way to kick off the weekend from 3:30 pm until 5:30 pm.
- Sunday-afternoon Cribbage Tournaments begin Feb. 21.
For more details and reservations, call 508-693-2626.