Go inside: Inishmore, an upscale Irish pub, opening in Dilworth — view menu

They’re currently securing their liquor license, but expect Inishmore to open within the next week or so. Inishmore is taking the space formerly occupied by The Rogue, also an Irish pub concept (and East Boulevard Bar & Grill before that).

Mark Murphy, the owner of Murphy’s Kitchen and Tap in Uptown, is behind the concept, and I can tell you from first-hand experience, his Irish accent is fantastic. “We’ll be a good addition to what’s already here in Dilworth,” Mark told me.

The space seats about 120 and includes three garage doors that can be rolled up/down depending on weather.

Inishmore’s focused menu is still being finalized, but expect it to be sneaky good (below is the latest version). Mark’s most excited about the fresh seafood, and when I asked him about specific dishes, he mentioned Inishmore’s pan-seared crab cake, creole prawns, grilled lamb lollipops and salmon avocado toast. Greg Moore, formerly of BLT Steak, will lead the cocktail program. They’ll have five signature cocktails and a sizable gin and tonic program where guests will receive the mixer along with the alcohol and for a fun DIY project.

Name: The pub is named after the Inishmore island in Ireland. “It was my dad’s utopia,” said Mark, “He went there to get away from the stress and trials of life.”

Small plates: Reuben egg rolls ($9), truffle fries ($9), buttermilk fried cauliflower ($7), house-pickled vegetables ($6), honey-baked brie ($9), naked oysters Rockefeller ($12), creole prawns ($12), pan-seared crab cake ($13), crab salad crostini ($14), meats and cheese board ($18), grilled lamb lollipops ($18), P.E.I. mussels ($13), fried chicken sliders ($11), Southern fried NC oysters ($13).

Entrees: Kale caesar salad ($10), salmon avocado toast ($14), Inishmore burger ($12), vegetable soup ($8), oyster stew ($13), truffle mac and cheese ($12), shepherds pie ($14), Irish stew ($14), fish and chips ($16), catch of the day (market price), coq a vin ($15) and pub steak and frites ($20).

Hours: 11 a.m. to midnight Sunday through Wednesday and 11 a.m. to 2 a.m. Thursday, Friday and Saturday. About a month after opening, Inishmore will roll out brunch and plans to open an hour earlier on the weekend.

We’ll keep you posted with a full preview when the Inishmore opens.