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Black Sheep Review
Converted from a private club with blacked-out windows, this Dublin-style pub has been packing them in for rivers of Irish draft and kitchen specialties. Guinness-battered fish-and-chips could have been produced on the "auld sod," and the malt vinegar to sprinkle over it all does little to dampen the crisp crust. The first-floor bar is noisy and spirited—show up before happy hour to snag a seat—but the mood gets a bit quieter as you climb the steps to the dining room.
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That's quite a mouthful, so I'll just use Tinicum for short.
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