Patrick “Father Paddy” Redmond opened his eponymous pub in 2016 in downtown’s historic 1903 bank building. The kitchen offers up tried-and-true Irish comfort foods like fish ’n’ chips, flaky beer-battered cod with house-made chips, corned beef and cabbage (try the sandwich version with spicy mustard on grilled marbled rye bread) and Irish stew with Guinness-braised beef, served with traditional soda bread baked in-house. Don’t skip the bacon mac and cheese, a sharp, gooey blend of Jarlsberg, Comté and aged white cheddar, melted down with Smithwick’s red ale and spiced up with fresh-ground black pepper and cayenne. And after tipping back a pint from one of the 16 taps at the hand-stamped copper bar, wander into the former bank vault-turned-whiskey room, where Father Paddy may impart some whiskey knowledge over a tasting.