“Be yourself; everyone else is already taken"
–Oscar Wilde
We’ve been going to the Blazer Pub for decades and always enjoyed their terrific fare, hospitality and libations. However, I always sensed there was more to the Blazer. A recent visit confirmed it: Some places become institutions not by trying too hard, but by staying true to themselves.
The Purdys building that houses the Blazer dates back to the 1920s. It once doubled as a residence and roadside rest stop, selling hot dogs from a front window to travelers along Route 22 — long before Interstate 684 was built.
By the 1950s, it had become a full-fledged restaurant and tavern. The owners tell me there’s still some of the original wallpaper in the ladies’ room — a rare touch of history you can actually see.
In 1971, Tom and Emer Heavey, originally from Galway, Ireland, purchased the property and opened what would become the Blazer Pub. The name itself honors the Galway Blazer's tradition: a “Blazer” was a hut or shack where foxhunters gathered, celebrated, then set the hut aflame to enjoy the glow, a red blaze lighting the night.
In 1987, the O’Leary family — parents and seven children from Mount Kisco — bought the Blazer. Sisters Alice and Colleen are at the helm to this day. Over the years, just about every O’Leary family member has worked here, including nieces, nephews and now a grandchild.
Employees are considered family as well, and that is evident in the average tenure of 30-plus years with omnipresent bartender Tom at 43 years of service.
The crowd shifts with the clock: longtime locals at lunch, sports watchers and local teams post-game, families after apple picking in fall. Everyone gets a warm greeting and feels instantly at home like you’re in someone’s living room (a living room with standout food and 10 beers on tap).
They remember names, favorite dishes — even soups. “We have a paper* list for all of the soups,” Colleen laughs. “We call the people who love a particular one to let them know it’s back.”
If they know a guest needs a cushion, one magically appears.
(*Their “system” for many of the operations is kept in a composition notebook and could make A.I. glitch — but it works perfectly for them.)
It is a place for all. Colleen: “The (terrific) U-shaped bar” is very similar to the parking lot where you have a Harley next to a minivan next to a Mercedes next to one of those fancy Tesla things in that there’s no pretense and it is likely those folks will end up having a good conversation together while watching sports on one of the TVs.”
Have you met the infamous Blazer Spider? If you dine in the barroom, you may — a fake arachnid occasionally gets dropped on unsuspecting guests from a fishing line above.
Also, the O’Leary sisters love plants, but I learned some of their homegrown spider plants are also used for behavior correction.
Colleen: “So sometimes when the kids are out there being unruly, I'll say, 'Oh, here, come on, let's pick a plant.' And I give them a to-go cup, put the plant is in it, and they can watch the root.”
Note: I had thought I was on my best behavior that day but did have a plant delivered to my table… hmmmmm
“We’re not a normal restaurant,” Alice explains. “No microwave, no freezer, no heat lamps. We make the food when you order it.”
That dedication shows. The Blazer’s award-winning burgers, chili, soups and wings are legendary. The menu evolves slowly and thoughtfully — the way traditions should.
Recent additions include the “2020 wrap” (grilled chicken, guacamole, ranch, cheddar), Rita B hot dogs (named after their mom) topped with homemade slaw and chili, and a new cranberry chicken salad with secret sauce.
The double-cooked wings are a cult favorite. A customer once asked for a re-crisp, and since the sauce (kept under lock and key) is “dry-ish,” the two-step method stuck. The result: perfect crunch.
And the tall burger? It’s just the Blazer way. George Motz, noted burger historian, praises their Celsus Swiss and Bacon Burger (named for original owner Joe Celsus Heavey) for “straightforward, well-executed flavors — proof that sometimes the simplest recipes are the best.”
The Blazer keeps a rotating lineup of reliable crowd-pleasers: Guinness (a top seller), Sloop Juice Bomb, Captain Lawrence Freshchester Pale Ale, Stella and Blue Moon. Seasonal taps roll through too — like Sam Adams Oktoberfest followed by Weihenstephaner Festbier from the world’s oldest brewery.
Wine, cocktails (the Bloody Marys are top-notch), five non-alcoholic beers, and three N/A spirits round out the thoughtful beverage menu.
At the end of my visit, I had a great chat with Larry, a member of Friday Lunch Crew, who has been coming here since the 1980s. He had on a T-shirt: “In my defense, I was left unattended.”
Maybe he got a plant?
At The Blazer, there’s no script — just genuine people, real food, and that unmistakable warmth you can’t fake.
The Katonah Beer Man can be reached at TheKatonahBeerMan@gmail.com or visit thekatonahbeerman.wordpress.com.
Comments
No comments on this item Please log in to comment by clicking here