I’ve always thought of O’Connor’s as “that Irish restaurant way out in West Boylston.” Having visited O’Connor’s only once, I, like many others, had assumed that the restaurant was actually in West Boylston and not at its legally registered Worcester address. The other assumption that I had ascertained undoubtably stemming from the name (how much more Irish could you get), supported by the focus on their pub-style bar (aptly named the Shannon Bar), and sealed by the fact that they are known for their Irish Favorites, like the Guinness Pie. It wasn’t until the owner, Brendan O’Connor, sat down with us and explained the evolution of the restaurant to keep up both tradition and contemporary culture.
I went into the night knowing that I was going to eat Irish, but after hearing Brendan talk about the menu being more European than Irish I figured I would accept the challenge and honed in on the roasted cedar plank salmon. The salmon filet was large in flavors; marinated in a citrus-herb baste and seasoned with a smokey paprika and cedar spice. Roasted and served on the cedar plank, the fish was infused with a lush, smoky, and aromatic flavor. The pairings of fresh vegetable salsetta consisted of squash, zucchini green beans, and carrots. Although it was a little too salty, it combined with the fish for a masterful experience. The second side, vegetable medley consisted of finely diced vegetables and corn, served cold.
It’s obvious that O’Connor’s has evolved over time and focuses on its menu evolution to match the taste of its customers. With healthy conscious options as well as the “traditional Irish fare” it’s impressive to see that all dining companions had a vast array of dining options but all seemed to have an equally satisfying experience.
