Irene's, the most recent addition to the ELM family, has the soul of an unpretentious dive bar but manages to keep a firm hand on service and a keen eye to hospitality. Breakfast of toast or housemade cinnamon rolls begins at 7 am at the counter window; lunch includes seasonal salads and classics such as our steak sandwich, meatball sub and tuna melt; dinner features heartier comfort food fare and Blue Plate specials; and our housemade desserts include old-school favorites such as strawberry cake and banana pudding. Chef Andrew Curren always takes great care in sourcing quality local produce and preparing even simple dishes with the utmost care, while Master Sommelier Craig Collins curates our bar offerings, which includes house-mixed boozy punches with fresh fruit, a variety of local taps and a thoughtful selection of strong, well-conceived cocktails.
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