O’Finn’s Irish Temper

Excellent staff
good atmosphere
food is ok too!

First time at OFinn’s and overall a good experience. Service was friendly and prompt. Onion soup was very flavourful although a bit heavy on the bread. Crab stuffed wontons were just ok.
Chocolate pâté was awesome!
Two things were a bit off-​putting and hopefully just a one time thing. Saturday night and they didn’t have one of the two house wines. Had a table that looked clean but was sticky to the touch.
Will definitely go back.

I travel for work and was looking good for a late night bite to eat. Amazing, fresh ingredients bring such a pleasant surprise to this homey comfortable Irish Pub.
The beer glasses are chilled with every pour, the food as I mentioned, is amazing. I tried the hand-​rolled taquitos, the meatball pizza and the burger with sweet potato fries. Everything was freshly prepared and delicious.
The staff was amazing. Natalie, the bartender, was friendly and had great suggestions. She has been there a while and knows most of the locals. Kelly the server had great stories and he was very knowledge about just about everything.
I will definitely make sure and come back to O’Finn’s the next time I’m in Canada.

Let me start by saying that this was my favourite spot in Oakville, or even Mississauga. I moved from Toronto a while back and anyone who came into town, this is where I brought them. The burger was literally the best in Oakville, and me & my partner ordered it so often we had it down to a science which chef cooked it that day. Intended to host my birthday in the room at the front this year, with excitement. I just spent a couple months traveling & came back to the «new menu», which I’m not sure if its inspired by new chefs, new owners, or a new budget. Tried six dishes to date with two others, and only one was worth ordering again (O’Beef Melt). The items that made this place have been expelled off the menu, replaced with run of the mill options. If you’re going to do a classic, make it memorable. The burger was huge, bloated (so you only taste beef), more expensive, without the special touch it once had. Adding cheese and bacon brings the price tag up to $ 20, on par with Spencers (Burlington) and Sassafraz (Yorkville), both gourmet options. The chicken fingers were simple, the tuna app included three tiny slices of tuna, hardly worth the $ 15 price tag. The goat cheese app wasn’t warmed and boring, and the crostini was thick and hard (should be thin slices which compliment the pairings). All in all, we’ve lost an incredible option here in Oakville (please bring back the old options!)…luckily the live music is still incredible, so is the scene on the weekend. Just some feedback (from a few of us) that I hope is taken seriously xo.

Nice friendly spot with good food, drinks, and good entertainment.
The guitarist did an excellent rendition of many popular songs. The service was outstanding. The appetizers I ordered were pretty good and not overly priced.
Nice cosy place and I look forward to trying them again… :)

I’m not going to lie, normally I overlook pubs when it comes to choosing restaurants because their food tends to not be up to par.
This pub proved me wrong.
It was actually recommended to me by my sister’s boyfriend who is a trained chef, so I knew it was going to be good before my meal even arrived. My boyfriend and I had a Caesar salad to split, which had a wonderful homemade dressing with croutons, bacon, and Parmesan. For my entrée I had the lamb shepherd’s pie with a twist — the topping not only contained potatoes, but also parsnips and sweet potatoes, which added a nice sweet flavour.
The menu had a ton of other dishes I wanted to try on it, so I will definitely be going back. Soon. Like tomorrow.

Neigh. I’m a horse. I like salt. Love it in fact. I have a salt lick in my pen, a big block of salt that I lick regularly. So I know salt. I like salt. In fact, I love it. My experience last night at O’Finn’s Irish Temper however, had me dipping my head in the water trough again and again. Why you may ask? Well, in all my years, horse years, I have never had food as salty as that which I had the pleasure of overpaying for as I did at O’Finns. Every entrée ordered by everyone at the table, horse or human, was practically inedible due to the copious amount of salt ladled onto every dish.
After a long day trotting around the track at Woodbine with midgets sitting on my back and whipping my bum, myself and my non-​equine friends felt like something sinful. A platter of nachos was ordered by the table as a starter. Nobody expected a Dr. Oz veggie platter. We ordered nachos, we knew what we were getting into. A hot, cheesy, fatty, salty mess. And we were looking forward to the glutinous treat. However, what we received was nothing short of cardiac arrest inducing saltiness. The salt was caked on every tortilla chip, like freshly fallen snow on the roof of your car. Inedible would be an understatement. Have you ever driven up an on ramp on a cold January morning and seen the piles of road salt the plows leave behind to stop the black ice from forming? That is what the nachos looked like. I’ve seen less salt caked onto a 1996 Toyota Tercel after a winters worth of driving on the GTA highways.
Now, being the Canadian thoroughbred horse I am, my polite nature often has me finishing something with a smile whether I like it or not. But this blood pressure bomb was beyond what my Canuck manners could withstand, and I grudgingly told the waitress we could not eat this travesty. Apologetic to the point of embarrassment, I let her know that it was not good. She took it away. A short while later the real magic happened. The little twerp of a manager made his way over to our table. His passive aggressive tone was one that I have never experienced in my 40 years of dining out (those are horse years too, so well over 100 years for you two-​legged humans). He jumped right to a defensive stance as if he had grown and ground the corn for the nacho chips himself, on a hectare of rocky soil, high atop a cliff on a remote hillside in Machu Picchu. It was comical. Someone has hurt this man before. Not sure who, but normal adults don’t act this way out of the gate unless someone has stomped on their heart, or face, in the past. He sent out another plate of nachos (basically telling us he was doing us a favour) citing «human error» as the culprit. The second platter was saltier than the first.
Had someone inadvertently knocked over a bag of salt onto these in the food prep area? Had the Campbell’s company mistaken O’Finn’s kitchen for its soup factory and dumped a years worth of soup salt onto our nachos? Had an ancient ocean tributary dried up, and its savoury remains coalesced in a vortex of white salty dust over the top of my melted Monterrey Jack cheese they found in a No Frills parking lot? I don’t know, but again, just an awful, disgusting mess was served to us, one that nobody but a person devoid of taste buds could consume. After one bite, I could feel the salt oozing out from the sweat of my armpits.
And the main courses that followed were no better. It was like they took the Dead Sea in Israel, extracted all the water from it, and used what was left in every dish of food they served. And I think I know what they did with the water they extracted, it went into the watered down pints they passed off as beer.
So, if you find yourself in Oakville and are going into anaphylactic shock and need something salty to raise your blood pressure immediately, stop into O’Finns. If you are a lady and feel like being leered at by fat 32 year old shinny hockey players with no neck looking to pick a fight and hoping for a drunk cougar to bag for the night, drop into O’Finns. If you are tone deaf and don’t mind the off key singing by the one man band with the drum machine in the Old Navy t-​shirt, make a beeline into O’Finns. You won’t be disappointed.
There are many places a stones throw from this place in Oakville that will happily gouge you out of your hard earned pay. Go there instead.
I’d sooner bathe in broken glass than patronize this establishment again. And to the owners, I’d have your manager take a few courses in a George Brown hospitality program night school class. He has the personality and charisma of a wet tube sock with a hole in it. I’ve met cigarillo sellers at cockfights that have more charm and business acumen than this guy.
I’m sorry to have rambled, but it was really that unpleasant of an experience. Luckily the company I was with was good, and we all took the experience, pardon the pun, with a grain of salt. And I must have been pretty irked to write this, because do you know how hard it is to type with hooves?