With the same owners, the establishment has kept a MacCool’s logo sign from the former pub just inside their new location and much of the former decor. They have added some new and historical attractions.
“We’re like the children of Irish parents,” said one owner, Beau Bradbury, a former bartender at the old restaurant. “We wanted to be less of an Irish pub and be an American pub.”
Bradbury said they allowed the building itself to dictate much of the look of the remodel, constructing the new bar out of materials from the former drop ceiling and creating a railing out of historic pipe found in the building.
A estimated 44 tons of cinder blocks were removed to expose the old brick walls throughout the establishment, Bradbury said. Historical window frames were filled with antique-looking window panes and an old garage door was repurposed to open into a side room in the restaurant.
Barrel tables and bar stools that came from Dublin, Ireland made of rough hewn wood and that were formerly in MacCool’s are in the new restaurant.
Another old favorite kept for the new location is the appetizer known as lamb riblets, which feature one owner’s family barbecue sauce recipe with fresh-made blue cheese on top.
“We’re kind of all about the food,” said owner Scott Schlisman.
The establishment opened Wednesday, June 28, with its salads, appetizers and burgers. Schlisman said he was excited for people to try the “Angry Goat” burger with a special large patty, “enough to feed two people.” A focus is on high quality, made in-house or as local as possible, Bradbury said.
Meat for the burger is more than ground beef and comes from a Texas ranch and is specially formulated for an extra-special taste, he said. Next week, the menu is scheduled to expand to include sandwiches, Schlisman said, and more entrees will be unveiled.
Spirits and a wide selection of beers are also a central feature to the establishment.
“We are going to seek out some of the state’s best whiskeys and beers,” Schlisman said.
The restaurant has 17 tap handles for pouring different beers and now carries 200 bottled beers, Bradbury said, and he hopes to increase that number.
“We’ll grow as time goes,” he said. “I’ll get anything I can get my hands on, I guess.”
The Angry Goat is open Tuesdays and Wednesdays from 3-11 p.m. and Thursdays through Saturdays from 3 p.m. to midnight.
During some of those hours, local bands will entertain guests, Schlisman said. Live music is one of the new attractions for the pub and kitchen.
Over time, Bradbury said they plan to expand their hours to include lunches Thursday and Friday and brunches on other days as interest dictates.
The owners described their pub and kitchen as a place where guests are treated well. The name Angry Goat, they said, is one they thought people would remember — not an indication of their service.