J.P. Doyle's, run by longtime friends Brian Doyle and Nick Bell, is half restaurant, half Irish pub, with a seasonal beer garden out back. The main room is evenly divided between tables where customers dine from a menu of "pub grub" and a dark wooden bar with nine beers on tap, bottled beer, wine and liquor. A small stage features the occasional musical act, but usually all eyes are on one of nine flat-screen televisions.