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Food & Drink
Mulligans on the Blue
Mulligans on the Blue proves the Irish dominate us Americans in comfort food
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January 03, 2008 Brunch is my kind of meal. First thing in the morning, the only thing I want to do is consume massive amounts of caffeine. But I usually don’t actually eat something solid until around 10 or so; by then, I’m usually famished.
Though tasty and tempting, I’ve never been one who can survive on just French toast or pancakes. I need something heavy, rich and filling –meaty and super high calorie—which pretty much means Mulligans on the Blue in Wailea is my dream restaurant.
I’ve eaten lunch at the very Irish restaurant a few times in the past and tanked down my share of Guinness on the lanai, but until recently I hadn’t done brunch. I was missing out in a big way.
Last week my husband and I met up with a couple of friends and decided to order a bunch of different plates and sample each family-style. We decided on the fish and chips, Dagwood sandwich, Bangers and Mash and Shepherd’s pie.
While waiting for our food to arrive we drank coffee, made fun of our spouses, gossiped and took in the awesome ocean view. Mulligans provides a super relaxing pub-like atmosphere while still giving you the “Wailea” vibe. I can’t quite explain it, but it leaves you feeling relaxed and refined.
When the food came, the first thing I tried was the Bangers and Mash. Bangers are Irish sausages, and I was a little leery at first as I’m pretty faithful to the hot and spicy Portuguese sausage, but the Irish know their sausages.
The flavor of the Banger was mild but tasty. It was smoother than Portuguese sausage, which can be a little chunky. I couldn’t place the subtle flavor going on until the server came to the table and explained that they’re poached in Harp beer. Brilliant!
The Mash—mashed potatoes—were awesome. Totally homemade and not out of the box, they were covered in a rich gravy that had the same subtle beer flavor as the Bangers. You cannot fail with beer and sausage.
Speaking of beer, they chefs at Mulligans make an awesome Harp beer batter for their fish and chips. Like most of us, I’ve eaten many a piece of fried Mahi, and this version is one of the best I’ve had.
The Dagwood sandwich was good, filling and just plain beautiful to behold. We got it on marble rye and stuffed with turkey, ham, bacon, onion, pickles, lettuce and Dijon mayo. My hubby raved about it, but that’s because he didn’t try restaurant owner Mike’s mom’s famous Traditional Shepherd’s Pie.
If I ever get to choose what my personal heaven is like, I’m requesting a never-ending supply of this dish. My husband passed it up because, “Shepherd’s Pie was the worst lunch at the cafeteria growing up.”
His loss was my gain since I got to eat his portion. Seriously, you need to leave any preconceived notions of what Shepherd’s Pie is all about until you taste what it’s supposed to be. The dish was loaded with tender beef, veggies and gravy and then topped with creamy mashed potatoes. It was so rich and flavorful—almost like a perfect stew.
Overall, the service was warm and friendly, the food excellent and the ambiance unique. What more could a diner want? Live Celtic music? That’s dinner. MTW
Tags: Mulligan's On The Blue
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