The Old Monk Expands to Coffee, and It Works
“I have been thinking for years about how to use the building differently because it just sits for so many hours in the week,” Feargal says about the coffee service at the Monk. Like so many other operators we’ve interviewed since March, his desire to keep his staff employed in COVID Times spurred McKinney to try something new. The extra non-alcohol sales also help ensure The Monk remains under the 51% threshold for alcohol sales to be considered a legitimate restaurant. As much fun as the service industry can be, it’s also a gossipy place where people hold ridiculous grudges and tak...