It was quiet here on a recent Monday afternoon, the machinery humming and dish-washing sloshing the loudest ambient noise—a vivid contrast to the usual raucous weeknights after kids’ baseball or soccer games and the 13 sports-blaring TVs or loud juke box music on weekends. McGee’s remains as pub-clubby as ever, serving filling bar food that ranges from appetizers of wings, fries, and onion rings to burgers, sliders, sandwiches, and salads customizable with protein additions of steak, chicken, or salmon. Daily specials are numerous, from chips and onion dip to pork chops. This day, the BLT added avocado, and the grilled sourdough was powerful enough to stand up to the crisped bacon and the moisture of the fixings without sogging to pieces, and the fries—thin, crunchy, and dusted with hints of parsley—were the just-right complement. Scott Cardel and Michele Cavaleri of Cardel Catering (www.CardelCatering.com) are operating the kitchen now. Buying a beer or cocktail still means having a second tab, but that’s been the way forever at this Park Street heavyweight. Serves lunch and dinner daily plus Sunday brunch.