Uh huh ... just 18.

If it seems the landmark at Nu'uanu Avenue and Merchant Street has been around a whole lot longer than that to you, too, offer props to owner Don Murphy and his staff. They've certainly earned it.

I was introduced to the downtown Honolulu Irish-themed pub's charms in 1997. The occasion? The end of a productive first day as an intern at Honolulu magazine. My two editors — bless 'em — bought me the first of many black and tans I've since consumed within Murphy's warm brick, wood and Irish-green-walled interior.

We still occasionally celebrate a good or bad day at work with a black and tan. And Murphy's — save for no longer allowing my buddies to smoke — thankfully remains just about the same old Murphy's.

All manner of retro signs, mirrors and lamps on the bar area's walls and doorways tout Irish brews on tap — Guinness, Harp and, of course, Murphy's. The high-back wood booths in the dining room remain the best seats in the house if a stool at the U-shaped wood bar isn't for you. Whatever live sports are on ESPN or ESPN2 flow out of a dozen or so TVs around the bar, in the dining room and even in the men's restroom.

On a recent Friday night, just after dark, stellar bartenders Wayne Larrow and Jonathan Schwalbenitz remained amiable, chatty and in remarkable control of their art even with dozens of drink orders coming in from a full house. A mix of vocal young and old downtown workers, theater patrons, a back room full of folks enjoying a company Christmas party and others represented a pretty good cross-section of Honolulu residents.

A guy next to me in the bar offered a taste of his order of steamed clams and garlic bread ($8.75) when mine was a bit late out of the kitchen.

"You inspired me to order these, so I feel I should return the favor," he said, raising his voice over a couple next to us gushing over their corned beef and cabbage ($11.50). "They're (expletive) seriously delicious!"

He wasn't kidding. Served steaming with a rich garlic aroma in a brine of cubed fresh tomato, razor-thin slivers of tangy orange rind, and bits of garlic, basil, green onion, green pepper, herbs and stuff I couldn't immediately identify, the generous serving went perfectly with a chilled black and tan.

You'll find the steamed clams and corned beef and cabbage only on Friday night's menu. But Murphy's regular menu includes one of the largest and tastiest char-broiled rib-eye steaks you're likely to get in town for just $14.50, and an inch-thick Irish burger with flavorful imported Irish Cashel blue cheese for $8.50.

Service is quick and always friendly. Don't be surprised if a stranger — especially in the bar area — strikes up a conversation with you if you're up for one.

"People just come in here and feel comfortable," said Murphy, when asked about one of the things he's proudest of about his establishment. "We've had a couple of marriages in here, believe it or not. We've had a lot of people who met people they married in here. We still get e-mails from people that moved away and live on the Mainland.

"I wanted to do a neighborhood saloon-type restaurant. And so far, it's worked."

Superbly, actually.

NIGHTSPOTTING ...

FLASH HAS LEFT THE BUILDING

Wave Waikiki promotions director of seven years Flash Hansen will be leaving the venerable nightclub after its New Year's Eve bash to pursue independent promotions full time.

It's something he's practically mastered, having co-founded — with business partner Matty Hazelgrove — the Pussycat Lounge (one of Wave Waikiki's longest-running weeklies), Skyline (the consistently packed upscale Hanohano Room twice-monthly) and Two (a one-time Palomino party he'll take monthly).

Hansen moves the Pussycat Lounge to the new Waikiki Trade Center "super club" Fashion45 tonight with an invitation-only party, to continue on Friday nights thereafter. The Pussycat's final Tuesday nights at Wave Waikiki will be Dec. 20 and 27.

Hansen will continue to consult for and book Wave Waikiki during the transition to a new director.

Reach Derek Paiva at dpaiva@honoluluadvertiser.com.