Profile

The name Pig ‘n’ Whistle derives from “Piggin” and “Wassail,” a medieval lead cup and the spiced wine that went in it, but it’s beef and beer that predominate at these two midtown pubs. Hamburgers are big sellers; here they’re prepared in a classic-bar version with an appealing dark char on tender meat. The menu covers contemporary Irish territory, with pub-grub stalwarts like shepherds pie and fish and chips, which are heavily breaded and golden-fried, served up with a side of shoestring fries. Hearty sandwiches are also popular, like the Pig ‘n’ Whistle specials (pulled pork, mozzarella, and barbeque sauce on Third Avenue, and roast beef with onions and Swiss in Times Square). Entrée salads are available too, and there’s sweet-onion soup with a traditional cheese and crouton top. The interiors of both are archetypical. Long bars lead to wood-paneled seating areas. Dated murals and Irish-themed posters adorn the Times Square bar, which is a little rough around the edges, while spiffy Third Avenue features glass cabinets with Guinness memorabilia and ornate inlaid ceilings. Enthusiastic after-work crowds can make the kitchen an afterthought, but for these youthful patrons the pubs’ convivial vibe is what matters most. — Ethan Wolff

The kitchen closes nightly at 2 a.m.

French-onion soup, $6.50; hamburger, $12.95