Lots O' Beer at Sonny's, Now Liquor, Too

A cold pint—and now a shot of whiskey, too.

, the Irish pub with a brick facade that has billed itself as having the most beer taps on the Westside, has won city approval to serve hard liquor.

The Wilshire Boulevard restaurant and bar will also double its seating capacity as its newest owner, Grant Woods, looks to combat the Recession.

The Planning Commission granted both changes Wednesday night with a 5-1 vote after more than 10 self-described regulars, many of whom walk to Sonny McLean’s, addressed the commission, pleading with them to grant Woods’ request.

Planning Commission Chair Jim Ries joked about half expecting Norm from Cheers to give public comment on behalf of the pub.

Specifically, Woods asked to upgrade his alcohol license and to increase seating
from 74 to 142. He has already altered the floor plan, removing a dartboard and pool table area, adding the 68 seats and a service station that serves as a satellite bar with beer taps in place of a former deli case.

The improvements were completed without city approval, staffers said.

“I can’t express to you strongly enough how tough it is to be operating a small business presently, we are here in an impassionate plea for assistance to get your support in helping us be successful,” Woods told the commission.

The state Alcohol and Beverage Control Board still needs to approve Wood's application for a liquor license.

Woods became owner of Sonny's in 2009, taking over from Jim Conners who had named the established after his grandfather. Mclean was an Irish immigrant who settled in Boston during Ireland's Potato Famine.

Sonny McLean's offers many touches of a traditional Irish pub, while attracting a young crowd on the weekends and Boston sports fans during baseball and football seasons.

In requesting approval to sell more alcohol, Woods came close to having the pub's hours restricted. Sonny McLean's currently serves beer, wine and food until 2 a.m. and often has bands performing live until near close.

Concerned that with the added liquor sales, the restaurant might transform completely into a bar, city staffers had recommended the commission reduce its operating hours. They argued that an earlier closing time would help lessen the impact on nearby residences.

"Expanded alcohol service, combined with the existing late-night service hours and live entertainment, could result in the restaurant effectively becoming
a bar or nightclub, as food service declines in the evening hours," staffers wrote in a memo to the commission.

City staffers also recommended that alcohol sales be restricted to 35 percent of its total gross revenue.

Woods rejected the commission’s concerns. He said he has demonstrated restraint and control over his patrons.

With support from only one commissioner, Jason Parry, staffers' concerns were rejected.

“I think staff is headed in the right direction in terms of their recommendations for closing times, but I would even make it a little bit earlier,” Parry said. “I know that puts the owner in difficult position because the money making hours are the late hours, but I think there is a choice here on what kind of operation you want to be.”