September Passenger Pick of the Month

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Long ago Fidel Murphy’s established itself as one of Cayman’s best restaurants, becoming a second home for many who moved to the Cayman Islands from across the pond. It’s a friendly atmosphere, reassuring Guinness on tap, and familiar comfort food has always made it a popular choice of visitors and residents. As this month’s Passenger Pick of the Month, we wanted to learn more about the story behind Fidel Murphy’s Public House, and more recently it’s extension restaurant The Kitchen, so we caught up with owner John Dunne.

PP: Chef John, this place has a really warm, comfortable vibe. Just recently we had lunch here. As we sipped on a Guinness and ate some amazing fish and chips, we observed a stream of locals catching up with friends.
JD: Cheers for that! I think that warm vibe you speak of is what makes Irish Pubs so popular world wide, a sort of “Come as you are” feel to the place. You really seek that out when you are new to a country and that welcoming atmosphere is something we work hard to create here, so it’s really rewarding to hear you say that. PP: It really shows! In fact, many locals and returning island guests love your pub! Many years ago we met the original owner and he gave us some history, he shared that many folks on the island still remember your restaurant opening its doors during the aftermath of Hurricane Ivan. JD: Fidel Murphy’s has been a part of the Cayman landscape for some 20 years now. And of course I wasn’t here during Ivan, so I don’t know all the stories; but no question this place has quite a rich legacy.

PP: Chef John, so how does an Irishman end up in Grand Cayman?

 JD: I came over about eight years ago with my head chef at the time Paul Carrol to work at Beach Suites hotel. After Paul left, I took over as head chef. I met my wife Caitlin at the old Treasure Island hotel where we were neighbors, I asked her out one day and we haven’t been apart since. Now we operate the two businesses and have two kids together! PP: Great story. Is Catlin from Ireland also?

JD: No, she’s from Canada. She has worked in the service industry since she was 16 years old. Its our balance of experiences that works for us. PP: How about you? Where did you cut your culinary teeth? JD: I started my culinary career in kitchens at the age of 20, working in, among other prestigious properties, The RitzCarlton in Wicklow, Ireland. I made my way up from washing dishes to cooking, and even though my initial plan was to become an electrician, I quickly found a passion for the culinary arts.

PP: Your passion for excellent food is obvious in your product. Many Passengers through the years have bragged about your Shepherd’s Pie, Irish Stew and Fish and Chips. Just recently folks have been talking about your famous Monday Burgers and Chicken Pate. Could you give some history behind the famous Monday Burger? JD: The burgers are just a fun way for us to show some creativity in our specials. It started off about 3 years ago, as an ode to the tv show Bob’s Burgers, and has picked up a real following. The guys & I have a laugh creating each burger & naming it, which is always a challenge!
 PP: Your burgers are epic! But of course, Fidel Murphy’s is a lot more than only phenomenal burgers. Tell us more about your menu.

JD: Sure. Our menu creation for Fidel’s runs off of a couple core beliefs: The heart of the menu should be Irish, The customer should always feel they are getting their values worth, and everything should be made from scratch & of quality. We make our own breads, braise our beef for our stew, cut our own steaks and fries, make our own dressings sauces & desserts, etc. For the customer, this means that our whole staff is very passionate & knowledgeable when it comes to our menu, and we are very willing to work with dietary restrictions or needs. My personal favourites on the menu are: the Breakfast Bap, the Beef Brisket Tacos, the Fidel’s Burger & the KFC Burger. Cait, my wife, loves the Mac Biscuit, the Pate, the Cob Salad, the Stew & the Blackened Fish Tacos. All of our staff have their personal favourites too, so feel free to ask them for suggestions whenever you’re in!


PP: John, in May of last year, you added a sister to Fidel’s: The Kitchen. Pretty exciting! Tell us about it.
JD: Yep, Right across the beer garden from Fidel’s. The Kitchen is a 40 seater, open concept restaurant; you can see your meal unfolding in front of you. We have decorated the walls with pictures of our family from home, Staff, and good friends making it a comfortable and friendly atmosphere with a happy energy. It is a Steakhouse, offering a full selection of Certified Angus Beef, but it is also a space for us to flex our culinary muscles a bit more, so you will see more Europeen & Caribbean dishes on the menu rather than simply Irish. We change the menu often and work really hard to create great meals at an affordable price. PP: Wonderful! Sounds great. We understand you’re curing your own meat. JD: I am, and it can be ordered alone or as part of a charcuterie platter piled with cheeses and House made terrines, making our boards unlike anything else you’ll see on the island, really.



 JD: My favourites at the moment are the Veal Osso Bucco, the Dry-Aged Steak, and the Braised Pork Cheek. Cait’s are the Thai-Beef Salad, the Ramen Bowl, the Fettish-ini & the Local Snapper. We also serve Beef Wellington on Friday’s & Porchetta on Sunday’s, which are hugely popular, and have a Late Night menu that runs from 10pm-Midnight. It features items like our Homemade Pretzel, Oxtail Burger, and Steak & Fries...so you can still get a decent meal after 10pm! PP: Wow! Sounds delicious. So how’s it going? JD: Great! Getting busier every month and lots of positive feedback on the menu, especially on the quality & value of our steaks. We’re taking a break, over at The Kitchen, for the month of September, heading over to New York to stage with a couple really cool restaurants, including The Dead Rabbit & NoMad...we’re really looking forward to coming back September 28th and implementing our experiences. We can’t wait for the next season to begin!




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