March Culinary Corner Chef Tom Murphy Nathan Bill’s Bar & Restaurant, Springfield, Massachusetts

Posted by Massachusetts Office of Travel & Tourism

Chef Tom Murphy; photo courtesy of Chris Marion Photography

By Phyllis M. Cahaly, CMD, Director of Partnership Marketing, Massachusetts Office of Travel & Tourism

Jump to Recipe for Braised Short Ribs

“We treat everybody here like family,” said John ‘Sully’ Sullivan, owner of Nathan Bill’s Bar & Restaurant in Springfield, Massachusetts. “Nathan Bill’s is a place where you’ll immediately feel welcome, “adds Executive Chef Tom Murphy. “Whether you’re stopping in for a casual bite, catching a game, or enjoying a night out with friends, the atmosphere is always lively and inviting. Our bar is well-stocked with craft beers and creative cocktails, and our menu is packed with comfort-driven dishes that deliver bold flavors.

Sully and Chef Tom are like family and finish each other’s sentences and thoughts. This dynamic duo has been friends for years and grew up in Springfield’s East Forest Park neighborhood. They attended Holy Cross Elementary School and Cathedral High School together and played sports together. In 2013, Sully, and his partner Joe Sullivan, opened Nathan Bill’s to create a neighborhood establishment where locals could come together, enjoy great food and drinks, and continue strengthening the bonds that made their community special.

“A major turning point for us was June 1, 2011, when an EF3 tornado devastated the East Forest Park neighborhood,” said Sully. “In the aftermath, we, along with many others, participated in cleanup efforts and organized fundraisers to help rebuild the community. That experience reinforced the importance of having a gathering place that could serve as a cornerstone for our neighbors, a place where people could connect, support each other, and make new memories.”

With that experience, their deep ties to the neighborhood, and a passion for hospitality, opening Nathan Bill’s felt like a natural step for them. Chef Tom proudly stated, “Over the years, we’ve expanded, adapted, and grown; we even have a heated patio now. Our mission has remained the same: to provide a welcoming space for our community to come together. It all comes down to the experience. We focus on high-quality food, strong drinks, and a welcoming atmosphere. Whether you’re a first-time visitor or a longtime regular, we want you to feel like part of the Nathan Bill’s family.”

Chef Tom was raised in a busy Irish Catholic family where his parents both worked, and he was one of four kids. He says that food was never primary in his home. Still, he recalls his Grandmother Kathleen Murphy letting him help her peel the potatoes for her famous ‘Nana’s Mashed Potatoes,’ a splendid mixture of 40% potatoes, 60% butter, and a bit of salt. Beyond that, meals were more of a grab-and-go situation on the way to and from hockey, soccer, or other sports practices and games.

When he was around 10 years old, the idea of food changed when he had a revelation. “I remember walking into my aunt’s house in Needham one day and realized that something smelled different and wonderful, and I ran into the kitchen to find her cooking racks of lamb and roasts, food I had never seen or tasted before, and that was it. It was eye-opening to me to suddenly know that there was some good food out there that I needed to know about,” says Chef Tom. “I started learning from my Italian aunts how to make cutlets and meatballs and how to cook seafood, too. It was during those holidays, those Christmases, those family events when I found a new meaning of food”.

The need to know more nudged Chef Tom towards the Auguste Escoffier School of Culinary Arts, which put him on his culinary path. He started cooking at local golf courses and took any line cook or fry cook job he could find. In September 2013, he learned that his ‘older and much cooler friend John Sullivan’ was opening a restaurant, and he stepped in. ‘We thought we’d have a soft opening on a Tuesday at first,” says Sully, ‘but the anticipation of the restaurant was staggering, and before we knew it, the customers were lining up, the order tickets were non-stop and flying around everywhere, we were cooking on all cylinders, and it’s never stopped. That initial opening was truly trial by fire, and everything that could have gone wrong did; it was really Murphy’s Law! We had issues with all the equipment, plumbing, and HVAC, you name it, but we all worked together and got through it”.

“Family ties run deep at Nathan Bill’s; even our staff is considered family,” said Sully. “We have a solid, dedicated kitchen team, many of whom have been with us for years. Chef Tom Murphy leads our kitchen and oversees our private banquet hall and catering operations. We host a wide range of events, including birthday parties, anniversaries, and reunions; from fundraisers to funerals, we cater any event in our banquet room.” Another family member, Jessy Sullivan, John’s wife manages the banquet hall and doubles as bartender and Chef Tom even met his wife, at Nathan Bill’s, where she was a bartender while in law school. It is a family affair.

So, who is Nathan Bill? Nathan Denison Bill was the Park Commissioner for the City of Springfield from 1899 to 1927 and was deeply dedicated to the idea that children and adults should have a place to go to, have fun, and enjoy themselves and the concept of Nathan Bill’s Bar & Restaurant mirrors that thought. Fun, enjoyment, and delicious food are always on the menu at Nathan Bill’s, where they take great pride in bringing people together to celebrate the Irish culture year-round with live Irish music from Thursdays through Sundays.

Some of the ‘must-try’ items include their starters like the Irish Balls, Bacon-Wrapped Scallops, Chorizo-Stuffed Mushrooms or their Bam-Bam Shrimp Tacos. Feeling like a 7-oz. freshly ground beef burger served on a pillowy brioche bun?  There’s the Galway Burger, the Bacon Burger, the Classic Burger, the Mushroom Burger, or, for a twist, try the Beefy McKluckin Burger. More handheld offerings include the Buffalo Chicken Wrap, the Buttermilk Chicken Wrap, and the homemade Corned Beef Reuben.

Salads galore include the Wedge, the Cobb, the Caesar, the Asian BBQ Chicken Salad, and the Steak and Guacamole. Entrees begin with your choice of soup or side salad and offer Shepherd’s Pie, topped with ‘Nana’s Mashed Potatoes,’ Apple Bacon 12 oz. Pork Chop and Five Cheese Baked Mac ‘n Cheese. For seafood lovers, don’t miss the Fish ‘n Chips or the Broiled Haddock.

Desserts are a must, and suggestions include the M&M Cookie Skillet Sundae, the Mile High Chocolate Cake and “Potatoes and Gravy,” in this case not “Nana’s Mashed Potatoes” but a Jameson whiskey-infused caramel ‘gravy’.

Chef Tom takes great pride in working with local purveyors whenever possible. He feels that sourcing fresh, seasonal ingredients supports Massachusetts farmers and vendors and ensures that their menu remains vibrant, fresh, and stocked with high-quality items. They have their core menu items. Chef Tom loves to roll out seasonal specials, rotate different features based on product availability, and feature limited-time offerings to keep things fresh. “For 2025, we’re working on some exciting additions, including more locally inspired dishes, expanded vegetarian and seafood options, and creative twists on classic pub fare. With events like our St. Patrick’s Day celebrations and the East Longmeadow Beer Tent Summer Carnival Concert Series, we’re always looking for new ways to elevate our food offerings,” says Chef Tom.

One of Chef Tom’s favorite parts of his job is working with his staff to create a new dish, like last summer’s Hot Dog Flight, to experiment with it, watch it become popular, and see how much happiness it brings to his customers. “We love to work together to come up with something new, but we never rush it. As a chef, I want to keep learning and growing to stretch and try new things not only for myself, but for my staff too, says Chef Tom. “We have a lot of regulars who come in three, maybe four times a week, and we want to be sure they always have a variety of things to choose from.” That variety includes the annual nod to Springfield’s The Big E Fair when they create their own The Big EFP (East Forest Park) offerings of wild desserts, fair foods, and fun and fancy creative sweets.

Chef Tom doesn’t find too much downtime between work, his wife, and his growing family, but the first place he heads to is downtown Boston, where he can visit all of his favorite places, including The Black Rose, the New England Aquarium, and The House of Blues, catch a Red Sox game at Fenway Park, or a Bruins game at TD Garden.

As much as Chef Tom loves to cook for others and may spend hours poaching lobster tails at the restaurant, it’s a different story at home. “I like to eat as much as I like to cook and love Fritos! At home, I’m always looking for the simplest, easiest, and fastest thing to cook, like a grilled cheese sandwich.” With that, we’re back to the grab-and-go!

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Recipe of the month: Red Wine Braised Short Ribs

Courtesy of Chef Tom Murphy/ Nathan Bill’s Bar & Restaurant

Ingredients

Short Ribs & Braising Liquid

• 15 lbs boneless beef short ribs
• Kosher salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• All-purpose flour (for dredging)
• 4 large carrots, peeled and chopped
• 4 large onions, chopped
• 1 bunch celery, chopped
• 3 bunches fresh rosemary
• 4 garlic cloves
• 2 bay leaves
• 1 cup Cabernet Sauvignon
• 2 gallons beef stock

 

For Plating & Garnish

• Roasted garlic potato purée
• Fresh asparagus
• Red wine beef demi-glace
• Crispy fried buttermilk onions

 

Instructions

Preparing the Short Ribs

• Preheat the oven to 300°F (150°C).
• Pat the short ribs dry, then season generously with kosher salt, black pepper, and garlic powder.
• Lightly coat the short ribs in flour, shaking off any excess.
• In a large hot pan, sear the short ribs on all sides until deeply browned (3–5 minutes per side).
• Transfer the seared short ribs to a large roasting pan.

Braising Process

• Add the carrots, onions, celery, rosemary, garlic, bay leaves, Cabernet Sauvignon, and beef stock to the roasting pan.
• Cover the pan tightly with foil and place in the preheated oven.
• Braise for 3–3.5 hours, or until the short ribs are fork-tender.

Finishing the Sauce

• Strain the braising liquid, reserving the liquid and discarding the solids.
• Reduce the braising liquid by half over medium heat.
• Stir in red wine beef demi-glace and continue reducing until the sauce reaches a thick, velvety consistency.

Plating

• Spoon roasted garlic potato purée onto the plate.
• Arrange asparagus elegantly across the purée.
• Nestle the braised short rib into the purée.
• Drizzle with red wine beef demi-glace.
• Garnish with crispy fried buttermilk onions.

Download a PDF of this recipe

TOPICS: Culinary Corner, Springfield