Illustration of a man with buildings in the background

Chris Mullins, BA ’69

McGillin's Olde Ale House

Philadelphia, Pennsylvania

A Lincoln-Era Legacy 

Since 1993, Chris Mullins, BA ’69, has been at the helm of McGillin’s, the city of Philadelphia’s oldest operating tavern. Drawn to a life in the food business after watching his father as a chef, Mullins and his wife purchased the business over three decades ago and have since brought their son, Chris Jr., along for the ride as well. Signature dishes like their Mile High Meatloaf (served with potatoes “piled a mile high”) combined with the bar’s rich history make McGillin’s a destination for celebrities and faithful Philadelphians alike.

Quick Bites

McGillin’s signature Shepherd’s Pie features a slow-cooked chopped sirloin simmered with vegetables and herbs and topped with whipped mashed potatoes.

McGillin’s first opened in 1860 — a year before Lincoln took office — and has been in operation ever since.

The three generations of Mullins’ family to own McGillin’s all attended Saint Joseph’s University.

illustration of a shephard's pie and beer

Most memorable restaurateur moment/experience?

So many over the last 32 years — when my wife, Mary Ellen, and I bought the bar from her father and uncle in 1993; when our son, Christopher Mullins Jr., joined us in the business; when we served brunch to Joe Biden; when the Eagles won the Super Bowl (twice!). 

Brief restaurant history?

McGillin's opened in 1860, the year Lincoln was elected president, and has been going strong for 165 years. It has survived the Civil War, two World Wars, Prohibition and two pandemics. It was originally owned by William and Catherine McGillin, who raised their 13 children upstairs and were known as Pa and Ma. Pa died in 1901 and Ma ran it — even through Prohibition — until she was nearly 90. The last surviving children and then grandchild ran the bar before selling it in 1958. 

It was purchased by my wife’s father and uncle, Henry Spaniak and Joe Shepaniak (spelled differently when they Americanized it), who had deep respect for the bar's history and legacy. When Henry and Joe were ready to retire, Mary Ellen and I bought the bar from them. In 2006, our son, Christopher Mullins Jr., joined us in the business. The bar was run by three generations of the McGillin family and now has been run by three generations of our family.

Inspiration for going into the food biz?

I grew up in the food business. My father was a chef and I've been doing it since I was 10 years old.

What has been your biggest challenge as a business owner?

Every day is a challenge in this business — Are there enough people? Or too many? Is there enough food? Or not enough? Etc.

Favorite guest you’ve served?

Every guest. We do attract lots of celebs — professional athletes; rock stars; TV and movie stars; local, national and international politicians. Two of my favorites are Jason Kelce and Tug McGraw.

How has your SJU education impacted you as an entrepreneur?

The humanistic values I learned at St. Joe's, like cura personalis, impact how I do business and treat my employees.

Unknown or fun fact about your restaurant?

Joe and Henry (my wife's father and uncle whom we bought the bar from) were St. Joe’s grads; I'm a St. Joe’s grad; and our son, Christopher Mullins Jr., attended St. Joe’s for a year before transferring to Cornell.

How would you describe your restaurant to someone who has never been there before?

Casual, fun, family oriented. We are quietest at lunch and mid-afternoon, especially on weekdays, when guests can enjoy a drink with our homemade comfort food and soak in the history on the walls. We tend to get louder, younger and more crowded as the day gets later, especially on weekends.

If you could make an SJU-themed meal or dish, what would you serve?

Corned beef and cabbage, a classic Irish dish.
 

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