Twenty years ago, Jim Murphy (the namesake of Wrigleyville's Murphy's Bleachers) had a new idea in Irish dining: to bring a contemporary twist to Irish cuisine, one that made people replace their fish 'n chips stereotype with the fruits of a new, upscale trend in Irish cooking. After Jim's passing in 2003, his wife and two sons made his vision a reality with Mrs. Murphy and Sons Irish Bistro.

Located in a former funeral parlor (hence the funny layout), the ambiance of Mrs. Murphy and Sons is stunning, with pistachio and plum walls, contemporary artwork, stained glass windows, a striking U-shaped bar and mini tealights gracing every table. The menu, which is "subject to change depending upon the creative whims of the chef," features traditional dishes such as shepard's pie ($16) and more unique options like the pan-roasted duck breast with nectarine chutney, balsamic reduction and wild rice salad ($18.50). Mrs. Murphy and Sons uses 100 percent organic dairy products and, when possible, domestic and organic meats and poultry.

Like any true Irish joint, Mrs. Murphy and Sons carries its fair share of beers, offering 16 draughts and 21 varieties of bottled beer. The beer menu includes insightful descriptions about the origin and methods used to make each beer, which ultimately help to explain why they range in price from $4 to $17.

Centerstage Reviewer: Laura Brown