New restaurant-bar The Craic will open in SouthPark later this quarter in a 4,622-square-foot space, according to a release. It is taking over the space formerly home to The Rusty Bucket.
Veteran operator Chris Healy of The Gin Mill and The Public House is teaming up with longtime Rusty Bucket employee Parker Starre and longtime WBTV sports reporter and anchor Delano Little.
The 177-seat restaurant’s name is derived from the Gaelic word meaning good times, lively conversation and genuine connection. The Craic will aim to offer an upscale yet relaxed atmosphere, offering brunch through late-night options.
“We wanted to create a restaurant and bar that feels welcoming from the moment you arrive,” Starre said. “It’s a place where professionals can meet for brunch or lunch, families feel comfortable at dinner and regulars can settle in late at night and feel completely at home.”
The space will offer patio and indoor dining options, bar areas and The Snug, a semi-enclosed, drinks-only nook with a pass-through window from the bar.
Executive chef Danny O’Connell, who has experience at Heist Brewery, Bad Daddy’s Burger Bar and The Public House, is heading up the culinary program. The menu will offer comfort-driven favorites such as pot roast, pork loin, lamb rack, trout and orange salmon, as well as Irish stew, fish and chips and Irish nachos. Bar food such as smash burgers, wings, pretzels and oven-fired pizzas will also be available.
“I grew up in kitchens, and I’ve always believed that consistency matters more than flash,” O’Connell said. “At The Craic, we’re focused on doing familiar food the right way. It’ll be food people crave, trust and want to come back for.”
Bar manager Sarah Pinto will lead the beverage program. The bar will have 31 beer taps, eight temperature-controlled wine dispensers and a curated bottle list. There will also be a cocktail menu with house-made syrups and zero-proof options.
“Our bar program is about meeting guests where they are,” Pinto said. “Whether someone wants a classic cocktail, something seasonal or a non-alcoholic option, the goal is to make everyone feel included without overcomplicating the experience.”
