Sean Hallion was a young South Philly resident fresh out of college when he landed a bartending position at a place called the Devil's Den in his adopted neighborhood.

The South Jersey native came to Philadelphia to attend the University of the Arts, but when he graduated, knowing a career in photography would be hard to come by, he decided to find work that would pay the bills.

That's when he met Devil's Den owner Erin Wallace. Soon after starting his new gig, Hallion learned of an opening at Wallace's other establishment, the Old Eagle Tavern in Manayunk. Wallace, who lives above her Manayunk business, opened the Old Eagle six years ago.

Hallion jumped at the chance to tend bar at the Manayunk tavern, since it would give him more money and a change of venue. That was a little more than a year ago.

Today, Hallion manages the Old Eagle, and he has big plans - with Wallace's blessing of course - in store for the neighborhood establishment.

"I want to do things that will engage the whole bar. I'm jump-starting the liveliness again," Hallion said during a recent interview at the Old Eagle.

Located at 3938 Terrace St., the Old Eagle differs from the Main Street bars in that it is located off the beaten path. But not being in the heart of downtown Manayunk doesn't seem to hurt business any, as is evident by both the loyal customer base, and the newcomers who visit.

Hallion, an enthusiastic 24-year-old who knows his way around a bar, is bringing new beer offerings, both local craft brews and imports, to a place that has always been known for its wide selection.

Hallion has a goal of broadening folks' taste buds, giving them a chance to sample beers they might not otherwise try.

"There's a beer that can fit everybody," he said. "There's something you're going to like, and I'm willing to sit there and help you find it. I want to give people the option to discover new beer ... to be able to experience new flavors, new taste."

Hallion doesn't just talk the talk; he can rattle off detailed descriptions of various draft and bottle specials, and waxes about the "gravity-poured," English-style draft beers served at room temperature.

Hallion, who said he learned much of what he knows while working for Wallace, a beer aficionado in her own right, did have one surprise coming to him upon his venture to Manayunk; he had almost no prior knowledge of the Northwest Philly neighborhood.

"I've familiarized myself with the area since I've been here," he said.

In the year that he's worked at the tavern, he's also developed a steady customer base, many of whom he also considers friends.

His friendly, outgoing style helps to make people feel more at home at the tavern, he claims, and it also gives him an opportunity for socialization.

"When you come in, I'm going to treat you like a friend to the bar," he said. "I want you to come in and feel welcome here."

Wallace said Hallion is the perfect person to run the show, his enthusiastic nature couple with his drive and determination, making for a wonderful combination when it comes to running a business that deals with the public.

"We're very happy to have him up there," Wallace said. "It's good to have somebody ... who's enthusiastic and excited."

It's especially helpful to Wallace, who previously had split her time between South Philly and Manayunk. Now, with Hallion at the helm of the Old Eagle, the owner doesn't have to worry about doing everything herself.

Both of her businesses have the "same basic idea of having really good beer and really good food and having a friendly, comfortable atmosphere," she said. The Devil's Den may be a bit bigger, and have slightly more beer options, but the Old Eagle is not too shabby when it comes to the latter. While it's a relatively small place, Hallion said there are typically around 10 beers on tap, and about 80 varieties available in bottle.

There's also never a cover charge at the Old Eagle, something Hallion views as a benefit.

"Walking in is always free here," he said.

Often, the bar is the last stop of the night for younger people who venture up from Main Street. But at the same time, it's not necessarily known as a college bar.

"The crowd at the Old Eagle has always been a very diverse crowd," Wallace said. "We've always had a really nice (mix) between blue collar and white collar. Everybody seems to get along and have a good time while they're there."

Wallace is excited about the new beer promotions planned by her manager. And Hallion appears even more excited when he discusses upcoming promotions, which include two beer events each month, a kitchen that stays open until midnight beginning in the fall, and possible movie and bingo nights. Hallion even wants to do an ice cream social, which would include the making of "beer floats," similar to soda floats but with everybody's favorite bar drink.

While working in the industry, Hallion has been able to make many contacts in the brewing world, and it's the reps that he has networked with who are willing to come out to the Old Eagle and host special nights dedicated to their respective products. This includes planned events with Philly's own Yards Brewing Co., the Philadelphia Brewing Co. and other microbrews in and around the region.

"I want to make it interactive for my customers, give them a reason to come out," Hallion said on the goal behind the promotions.

The food has also changed at the Old Eagle. What was once a menu filled with traditional bar fare has been transformed, thanks to the help of chef Matt Donovan, who came aboard a month ago. Donovan has worked high-end restaurants in Philadelphia, such as Steven Starr's Center City Asian fusion sit-down Buddakan, and most recently had a gig working for a private catering company. Both Wallace and Hallion see Donovan as a great addition.

"That man can work magic with fish," Hallion said.

The food is also reasonably priced, Hallion noted, with the shrimp and steak kabob, at $14, being the most expensive item on the menu.

There are also new amenities at the Old Eagle, such as flat-screen TVs, a pool table and a dartboard. So, in addition to being a place to get great food and drinks, Hallion said, the Old Eagle is still a laid-back, Cheers-style tavern where people can feel comfortable.

"This is a neighborhood hangout, very relaxed environment," Hallion said.

For now, Hallion is just enjoying the ride. But he can also see himself doing this for years to come.

"It doesn't feel like a job," he said. "I like interacting with people. You get to hear so many different stories.

"I thoroughly enjoy doing this," he continued. "I'll be in this industry a long time. I've got ambition, I've got drive. I want to put this place on the map in Manayunk."

To learn more about the Old Eagle Tavern, visit www.oldeagletavern.com.

Reporter Jon Campisi can be reached at 215-354-3038 or jcampisi@phillynews.com