O’Callahans sets opening for Friday

It’s been a long time coming, but tomorrow it is finally here.

O’Callahans grand opening kicks off at 11 a.m. Friday for the lunch crowd in Granville.

Although the bar and restaurant open the doors to the public tomorrow, owner Dan “DJ” Boone said his crew plans to conduct a soft opening of sorts, cooking for family and friends playing the role of the customers to get ready and shakedown before their public debut.

Those days are the final preparation, Boone said Monday.

“It’s a good time of the year to do an opening,” Boone said. Pointing to summer folks in the area for various reasons from the lake to summer homes and people just out and about, he said the new restaurant should benefit from the tourist traffic in the area.

The business was started by Boone, business partner Frank Patience and Boone’s sister Tanya (Boone) Callahan when they bought the building back in January. Tanya is the ‘Callahan’ part of O’Callahans and the reason for the name, Boone said.

While the décor might say Irish pub, but Boone said the menu will not adhere to any particular theme or type.

“There’s not exactly a theme, it’s just going to be a casual place with really good food, a casual, fun spot,” Boone said.

Guinness will be on tap along with a selection of unique beers, but Boone said the emphasis will remain on the food and the restaurant. Pub food will be available and the specials will be something to keep an eye out for, he said.

One of the features chef and returning local Fred Williams bring to the table is barbeque, Boone said. “His stuff is just incredible,” he said.

After working for restaurants around the south for a number of years from Charleston, S.C.,  to Atlanta and Mississippi, Williams said he learned his barbeque “chops” from watching locals in several places do their thing with the smoker. Pulled pork and ribs will be regular components of the menu, they said.

With four-star restaurant experience, Williams said he’s looking forward to settling back in Granville to get cooking right back where he started. “I got my start cooking for John Dominico at Macaroni’s,” Williams said.

Running the restaurant will be another local Lyndsey Michaelsen.

All three said the final few days up until the grand opening will be long and full of work, but they’re excited to finally get started.

Boone said it will be good to be able to show people, rather than tell them about the business opening.

“I’m just psyched to get the place open finally,” Boone said. “I’m happy to be getting the doors open; we’re looking forward to being open for business.” 

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