Liz L.
Yelp
Since there are over half a million people living in the greater SCV north end of LA County, it would make sense that there should be dozens and dozens of first class restaurants to serve them. Up until recently (last ten years?), this area was seriously underserved. Not any more.
I also find it curious that many if not most of the newest places to open are gastropubs. What's that about? I am not sure but if Maginn's is a good example, then it is because people want simple food, served in a warm and cozy environment with reasonable prices, catering to a wider range of tastes.
As my fellow Yelpers know, I am a vegetarian who is largely vegan and have been for over forty years (e-gad!), so what I am looking for is slightly different from most of my fellow Yelp reviewers. That is, I want great food, with an interesting twist, served in a spotless environment with friendly people around me and as little meat as possible.
Maginn's is a meaty place. OK, I get it. Until the rest of humankind catches up, I find most meat-centric restaurants will offer something I can eat, even if I have to make it up once I see the menu.
It was no problem at Maginn's, as they have thought of this and included options for vegans (especially) and vegetarians (they could add more for us). One thing I have noticed is that meat eaters don't realize that putting bacon bits on everything spoils it for those of us who truly notice and don't want to eat animals. (Sorry, it has to be said...)
But, let's talk about what is exceptional and seductive about Maginn's. First of all, it looks exactly, and I do mean exactly, like the pubs you see in Ireland. It has a warm, enveloping atmosphere with lots of wood and dark, rich, jewel colors. There are authentic accents everywhere you look. Check out the cabinetry, with drawers, the old photos and bottle collections, the inlaid tiles that hold the stools along the bar, the old fashioned lights and little signs and notes in every corner that make you feel as if you are truly in the Old Emerald Isle. I am 35% Irish, so I appreciate every little detail as most Irishmen do, so proud of our Celtic heritage.
As for what to eat, no one makes potatoes better than the Irish and Maginn's has perfected them. I especially loved the delicate dusted Salt Potatoes. The fries are crisp and delicious. The cheese toastie was unusual and good with fried angel-hair onions and a beefy slab of tomato on a sourdough slice. When you order the fish and chips, you get an enormous portion of both and all this is served, UK-style, on bespoke newspaper sheets -- quaint and fun.
Maginn's offers a wonderful selection of draft beer. Notice the Smithwick Red Ale -- what a gem and not found everywhere, it is considered a prince among Irish beers. And, of course, King Guinness -- I only drink beer sparingly and dark exclusively so having these sterling choices was wonderful.
The dessert menu is equally amazing. There are two I am going to try next time: Toffee pudding and Bread pudding. I was just too ambitious with the rest of my selections to add anything sweet this time, but believe me, based on Maginn's overall high quality, it was hard to restrain myself.
The service is warm, friendly, and professional. Our table was taken exceptionally good care of by Hunter, and there were others who stopped by to make sure we had everything we could possibly want.
I have only a couple of tiny suggestions for Maginn's: please have more truly vegetarian offerings without broth or bacon in them; put a bit more cheese in the Toasty; and add Murphy's stout to the beer menu.
Other than that, Maginn's is on the rotation now and we will be back.
Cead mile failte! Slainte!
