Coakley's Restaurant and irish Pub in New Cumberland, Pennsylvania

Visit an established local favorite for food and fun at Coakley's Restaurant and Irish Pub in New Cumberland, Pennsylvania. Coakley's Restaurant and Irish Pub, gem of the Harrisburg area's West Shore for more than thirty-five years, is a favorite with locals for its charming atmosphere and friendly service. You'll feel like you're in the heart of Ireland.

History
Richard and Sue Coakley purchased the pub more than 33 years ago when it was New Cumberland Olde Towne Tavern. The Coakley's spent the ensuing years renovating, upgrading, and expanding. Today, their restaurant and pub is a staple of New Cumberland. Some even say it's the unofficial headquarters of the Pittsburgh Steelers™.

In 2008,  Tim Hogg purchased Coakley's Restaurant and Irish Pub. Tim and the staff immediately set to improving the service, selection, and atmosphere, while maintaining the charm residents grew to love over the years. A healthy children's menu was added to counteract the predictable fare offered at most restaurants. J. Thomas O'Malley, Tobacconist came into being after smoking was banned in food establishments.  An outdoor sidewalk seating option was added in 2010 and two outdoor decks were built in 2010 and 2011.  Additionally, the main menu was revised to cater to the increasingly avant-garde tastes for original and well-prepared dishes.

Restaurant - Irish Restaurant in New Cumberland, PA

Banquets and Catering
In addition to an excellent well-prepared menu, Coakley's has additional rooms available for banquets and various events. We will cater your event or special occasion. Coakley's can accommodate both large and small groups.

For your convenience, you can enjoy using the Patio Room, Four Seasons Room, Green Room, Shamrock Room, Boardroom, Langley Iarn, the Game Room or the Main Dining Room, and we can accommodate any number of people for any number of functions.

Be on the lookout for our upcoming outdoor dining, our new banquet offerings, as well as a great new wine list. All of us at Coakley's hope you enjoy the experience of dining at Coakley's as much as we enjoy providing that experience.

We reassembled our culinary Team in Fall of 2013.  Our customers demanded a change in our food, so a change was initiated.  Chef Jeff Utzman was brought on as Executive Chef and immediately went about reorganizing, creating new menus, upgrading facilities, hiring degreed professionals in both the kitchen and the front of the house, and developing better programs.

Meet Our Culinary Team:

Chef Jeff Utzman, Executive Chef

Jeff Comes to us with more than 25 years of food and beverage experience, working in 17 different countries and creating custom menus for the likes of Richard Simmons, the US Olympic Team and the Jacksonville Jaguars. Jeff has a Bachelor of Science Degree in Hospitality Management and trained under Swiss Chef Hans J. Dellenbach from 1990 to 1993.  Jeff's career has spanned several different cooking styles  including Thai, Japanese, European, French, Cajun, Carribbean and American.  According to Jeff, American Cuisine is the most diverse of all, and his favorite, because it incorporates all the different cooking styles and techniques from all over the world.  Jeff has reinvigorated Coakley's menus and service techniques.  He has lead the charge for upgrading the facilities, developing the staff and growing our public image and is an integral part of the future of Coakley's Restaurant.

 

Chef Ken Pridgen, Asst Kitchen manager and Sous Chef

Chef Ken comes to us also with 25 years + experience in the food and beverage industry, mostly working in florida for San Pearl resort, the Phillies and the Blue Jays organizations.  Ken's knowledge and experience is especially geared toward banquets and catering as well as a vast array of corporate and private restaurant experience from executive chef  to line cook.  Ken has delved deeply into all types of cuisine including Italian, Classic French and Japanese, with his favorite being southern regional American, including Cajun, Creole, and Low Country.  His degree from New York Restaurant School is in Culinary Arts and Restaurant Management.  Ken acts as Coakley's Assistant Kitchen Manager and Sous chef.

Chef Greg "Cody" Galford

Greg comes to us with 16 years kitchen and cooking experience mostly in fine cuisine/fine dining and boasts The Antrim House and Berks on his resume.  Greg earned his degree from La'Cademy de' Cuisine in Maryland with emphasis in French Cooking.  Greg is well versed in French, Italian, Hawaiian cuisine but especially enjoys Mexican cooking.  Greg is our Front of the House Manager and is in charge of your total dining experience.

 

Chef Adam Kammerer

Chef Adam has been a Coakley's Employee for 4+ years and has been a chef for 15 years.  Adam grew up in the area and has a wide array of experience including Fine Dining at Hershey Lodge, Mount Hill Tavern, Casual dining at Pavones and Buca di Beppo.  Adam is a vegetarian and as such has learned a wide array of vegetarian techniques and is well versed in the French styles of cooking.  Adam earned his degree from York Technical Institute and acts as Coakley's Sous Chef and Purchaser.

 

Adam Cassner

Adam has been working at Coakleys for three years, starting as bartender and quicky moving into the Bar manager position.  He comes to us with 12 total years experience all of them behind the bar.  Adam is especially adept at finding unique specialty craft brews which Coakley's features every day as part of our 31 Flavors of Beers on tap.  Adam is also in charge of our ever changing seasonal beverage menus, the bar staff and training.  Adam's Favorite beer is Guinness and is partial to most darker beers, including Founders Breakfast Stoudt.