The Long Hall
“Fair warning though, it is a little more pricy than some of the watering holes a few avenues east in Murray Hill.”
“Jonathan the manager was very accommodating and easy to deal
I will be back for sure.”
“The bar serves a top class pint of Guinness which is rare anywhere outside of Ireland.”
The Long Hall
Takes Reservations: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Wheelchair Accessible: Yes
Good for Groups: Yes
Happy Hour: Yes
Has TV: Yes
Price range.
$$ Price range Moderate
4 reviews
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3.5 STARS
I ate lunch at The Long Hall on 12/9/15, a venue very close to my work place. It is a pleasant,narrow, clean and properly lit rectangular establishment. The bar area is visually pleasing. It features a wide array of signature cocktails and craft beers, both draft and bottled.My server, Sarah, was pleasant, efficient and helpful. I chose a bacon cheddar burger with fries, along with a Long Hall draft. The burger was a perfectly cooked as requested medium. It was very good, with a delicious beefy taste. It was topped with a generous amount of bacon. The fries were meh and could certainly be improved upon. Perhaps freshly cooked cottage fries as an option? The Long Hall draft, though a little darker than I generally enjoy, was very good and very smooth. Count on about 25 to 30 dollars for this type of meal.
I recommend Long Hall for the meal I just described.
We stopped here on our way to dinner for drinks but we decided to stay here for dinner because their menu looked really appetizing.It sounded very gourmet and fancy since it was a little more on the expensive side with smaller portions. Instead it was just mediocre, overpriced bar food. There were also not a lot of choices or good happy hour deals. Half a pitcher of sangria was $20 and it only filled 2 medium wine glasses and the regular price is $9…$2 off is not what I call a good deal. Granted the sangria was on the higher end and well made with liquor and wine. I think they had 5 beers on tap and not all of them were on the happy hour. A bottle of Stella hard cider was $8, pricey!
All of the dishes were $12.
spinach artichoke dip- it really did not have a lot of flavor. It was just melted cheese with chunks of artichoke with a some pieces of spinach. I was expecting home made tortilla chips but it was just regular store bought chips.
crab cakes- There were 3 balls of crab cakes. Once again it was lacking flavor. It also came out on the cool side. There seemed to be a lot of filling and not that much crab. The chipotle-mayo was also very standard. It did not even add to the flavor of crab cakes.
beef lollipops- I was expecting this to be sort of a satay like with chunks of beef. Instead we got about 4 medium sized meatballs. The quality of the meat does seem a little higher but it tasted like it was defrosted. The sauce was overpowering- all I tasted with barbecue flavoring with a hint of Guinness.
I have been stopping here every Saturday for a little while now as I have a standing appointment in the area. Going to bump it up another star. The food here, is really, really good. Much better than your standard Irish Pub Fare. They do the standards but they do them really well. The last time I had Bangers & Mash as good was in Ireland. The Fish & Chips are excellent and the Shepard's Pie made me want to have another but self control got the best of me. The burger is very, very good and I am really, really serious about hamburgers. The beer is always ice cold, no skunky taps, and they pour a proper Guinness. I only ordered one after I saw the young lady properly pour one. If you are into Guinness you know what I mean. 5 Stars.
Phenomenal experience when I came for lunch about a month ago. Great beers on tap, cool ambiance with rustic vibe and old pictures on the walls, and extremely friendly Irish staff. The bartender was attentive and a great chat. Though I've only had shepard's pie a few times before, this was by far the best I've had and I'm looking forward to returning for this dish and to try out some other their other menu items. The shepard's pie had the perfect texture transition from a broiled mash exterior down to the stew. Thanks for a great lunch, guys.