The brainchild of chiropractor Dave Magrogan, Kildare’s currently has five locations in the region, having opened a Headhouse Square restaurant last January. With already thriving operations in King of Prussia, Media, West Chester and Manayunk, Magrogran has decided to make his future undertakings even more ambitious.
“At the end of September, we’re opening up a new concept called Doc Magrogan’s Oyster House,” boasts the doc himself. “It’s an authentic 1920s, 1930s Northeastern oyster house—something you might find in Baltimore or Boston.”
Located in West Chester, the raw bar and eatery will be outfitted with antique lighting, signage, furniture and raised-wood paneling. A Manayunk Doc’s is in the works and a Philadelphia proper location is being planned, but that doesn’t seem to be getting in the way of Kildare’s continued expansion. Magrogran has expressed a desire to open up 45 new locations spanning the I-95 corridor over the next five years.
“We’re going to go up to Boston and we’re going to go down towards North Carolina and Virginia,” says Magrogan. “We’ll expand at the rate the economy and real estate allow us to.”
If you had to single out just one factor that is priming Kildare’s to be to Irish cuisine what P.F. Chang’s is to Asian fare, a focus on details would probably be it. From the chefs trained in Ireland and imported Irish furniture to the brown soda bread that’s brought out before every meal and the U2 playing in the bar, there is no doubt a concerted effort is being made to give the illusion of the old country.
“I’m Irish and I was familiar with going to Ireland and being in the pubs,” explains Magrogan. “I thought that was something the consumer here would appreciate. I thought they would appreciate drinking their beer and eating their food in a real authentic atmosphere, not a pretend one.”
Those wanting the authentic dining experience are more likely to be found in the Media and King of Prussia locations, while the authentic drinking experience is the preeminent goal of the patronage at Kildare’s West Chester, Manayunk and Headhouse Square.
All Kildare’s, however, serve a similar menu that includes a Fresh Catch list. These pricier seafood dishes help keep the restaurant’s profitability from suffering during the typically slow summer months. Customers not looking to fall for the “up sell” can still dine on affordably priced dishes, including various types of traditional Irish boxty. Basically a potato pancake, chefs stuff the boxties with different mixtures of meat and cheeses. The shrimp, goat cheese and tomato boxty is particularly delicious.
But despite all that Kildare’s has going for it, its founder still faces challenges. At 34, Magrogan is still relatively new to the industry.
“It’s still difficult everyday,” he admits. “The restaurant business is one of the toughest businesses out there. You need to have a strong dedication to your concept and have true perseverance. Getting financing and loans in the restaurant industry is a very difficult task. You’re going to hear no a lot more than you’re going to hear yes, but if you hit on a successful concept, it’s a home run.”
If Magrogan is able to open 45 Kildare’s in the next five years like he plans, it’ll be more like a grand slam.
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