Mick O’Shea’s is arguably (if not the) the best bar in upper downtown Baltimore, but hey, a bar’s quality often times isn’t exactly indicative of its menu or the subsequent quality. Even moreso with nachos. “You know, nachos, they’re an appetizer, just kinda a pile of stuff on a plate right?”
Give me a break, bars and restaurants. A truly inspired pile of nachos can be an awesome experience for not just one people, but often times up to four people. Lobster Mac n’ Cheese can’t claim that. And fortunately the nachos at Mick O’Shea’s are worthy of sharing, and worthy of your dollary doos.
Nachos with cheddar & pepperjack cheese, jalapenos, sour cream & pico de gallo on the side. Tricolored chips, toasted in the oven to near perfection, with a heaping helping of all ingredients listed. Pulled chicken is three bucks extra, which I sampled, and I guess it was worth the extra cash but by no means necessary. The pile is enough for three folks to share and without chicken, at $8 it’s a pretty great happy hour or any time (even at 5am) snack – probably not for one, but that’s up to you. Quibbles arise with a general lack of jalapenos and some naked chips underneath the layers of cheese, and some may take umbrage with the pico being on the side rather than being worked into the mix but as long as you’re learned in the ancient art of Pico de Gallo Distribution, the chips will enjoy a healthy amount of the quintessential topping. Word to the chef, add more penos and cheese, these things are perfection.