Richmond Father and son-owned restaurant, Clancy’s Public House, introducing redesigned menu in April

Chef Bradly Pitre (left) and owner Sean Bielstein  are part of the team that runs Clancyu2019s Public House.

Chef Bradly Pitre (left) and owner Sean Bielstein are part of the team that runs Clancyu2019s Public House.

Judge Sandy Bielstein and his son, Sean, launched Clancy’s Public House in September of 2015. Bielstein had helped to finance a previous venture at this location, and when it closed the father and son team decided to open their own restaurant. 

“We have gone through the motions of learning how to run a restaurant and bar, and we are still learning,” Bielstein said.

Restaurant ownership is a new venture for Bielstein, but he said he is enjoying the experience.

“By trade I’m a lawyer and a trial judge, and my information about bars was eight years in the vice squad with Houston Police [Department]—that was about the extent of it,” said Bielstein. “I’ve eaten in a lot of restaurants but never had responsibilities like this before, but we are having fun here.”

He said the restaurant strives to offer a family-friendly environment as well as an adult gathering space. There is live music on Friday nights and karaoke on Saturday nights.

“We are family-oriented in the evening time; it doesn’t really become a pub until after-hours, so to speak, about 10-11 at night,” Bielstein said.   

Clancy’s menu includes popular appetizers, such as seasoned and fried pork skins known as cracklins, specialty sandwiches and burgers, including a traditional Reuben sandwich, and entrees such as 12-ounce hand-cut rib-eye steaks and shepherd’s pie. The restaurant also offers a kids menu, and a full bar available with a selection of craft beers.

“We have 29 beers and a cider on draft, over 50 in cans,” said Pitre.

The restaurant has some changes planned for April, including a redesigned menu and the introduction of weekend brunches, Pitre said.

“We are going to do a lot of the classics, we will have chicken and waffles, and biscuits and shamrock gravy,” he said.

Clancy’s is making an effort to create many menu items in-house. He said housemade products are more labor-intensive, but they are less expensive overall.

“[Making things in-house] helps us control our costs and gives a great product to our guests,” Pitre said. “People know the difference.”


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