Take the room.
Pub 36 was built around a long marble bar and a room that holds a crowd without feeling like a function hall. That makes it an easy yes for the nights that matter — a fortieth, a stag and doe, the team after the season ends, or an afternoon where people need somewhere warm to sit and talk about someone.
Twelve taps, a deep whiskey wall, and the full kitchen. No separate catering menu and no minimum you have to guess at — tell us what the night is and we’ll tell you straight what it costs.
Most kinds of night.
Three things and we’re away.
Tell us the date and the headcount. Weeknights are usually straightforward. Fridays and Saturdays book further out, especially once the hockey season starts.
Pick how you want to eat. Off the menu, a shortened menu for a bigger group, or platters if people are going to be standing and talking. The kitchen will tell you honestly what works at your numbers.
Decide the bar. Open tab, drink tickets, cash bar, or a limit you set in advance. Whatever keeps you from doing arithmetic during your own party.
