Carol and Mark O'Leary attended the CIA then set out for Hawaii where they ran a successful catering business for 20 years. Despite the Irish moniker, O'Leary's menu is eclectic, featuring Mediterranean food such as Sicilian pasta (Carol, who says she grew up in the business, is Italian by birth). There are also Pacific Rim offerings like Peking duck rolls with plum sauce and seared ahi tuna with wasabi aioli. The couple completely renovated the space, home to restaurants of one sort or another for 60 years. The walls are now adorned with abstract paintings by Mark O'Leary. The 150-seat restaurant offers lunch and dinner and space for private parties.

Carol runs the front of the house, Mark the kitchen. The main dish selections are anchored by steaks and pastas. Filet mignon is an option, served au poivre or béarnaise ($27), as is pasta putana, roasted garlic, Sicilian and Kalamata olives, Serrano peppers, tomatoes, anchovies, and feta cheese over linguine ($15). The wine lists mirrors the diverse menu, with selections from across Europe and a few New World and Australian bottles. The bar features eight beers on tap, rotated seasonally.

Reviewed in Chronogram by Brian K. Mahoney, Sunya Bhutta, September 28, 2010.