Shame on those who think St. Patrick’s Day is about green beer and bagels.
Those who know real Celtic cuisine turn to traditional pubs and eateries within the five boroughs to celebrate the holiday.
In Woodlawn, a small Irish enclave in the Bronx that spills north into Yonkers, options abound.
To begin, try a hearty breakfast from the Irish Coffee Shop (948 McLean Ave.) — which will provide the sustenance you’ll need before hitting the local pubs.
For the uninitiated, a traditional Irish breakfast consists of fried eggs, rashers (Irish bacon), sausage, black and white pudding, grilled tomatoes, and potatoes.
Those looking for something a little lighter might opt for the ever-popular Irish oatmeal, made fresh daily.
The eatery is always packed with Bronx locals, and you won’t find a server who doesn’t boast an Irish brogue.
Therese Nolan, 31, who has been living in Woodlawn for more than five years after leaving County Antrim in Northern Ireland, says the food at the Irish Coffee Shop is as good as it gets in New York.
“The food is excellent,” she says. “You have to go for the Ulster Fry, a variation on the Irish breakfast; it’s just like what I would get at home.”
A few blocks away, Mary's Celtic Kitchen (4330 Katonah Ave.) gives the coffee shop some competition.
At this quaint storefront, the business is brisk: It’s mostly takeout and delivery, and the phone never ceases to ring with hungry customers calling in orders.
Dishes popular among the local ex-pat community include the homemade sausage rolls, fish and chips, bangers and mash, and the Chip Butty, a fried sandwich full of fries (think grilled cheese, but with French fries instead of cheese).
Proprietor Mary Moylan, straight from Kilkenny, Ireland, makes sure that all of her dishes are made authentically.
“All of our menu is true to tradition, and quality comes first,” says employee Bill Keogh. “Everything is made home-style, with a little bit of love.”
Over in Sunnyside, Queens, you’ll find one of the only authentic Irish butchers in New York at The Butcher Block .
Located at 43-46 41st St., just off Queens Boulevard, the space is part-grocery, part-butcher, and thoroughly Irish.
The store-length meat counter displays a variety of different cuts of pork, lamb and beef.
One of the managers, Pajo McConville, takes great pleasure in the diverse customer base he sees stopping in from day to day.
“There aren’t many family-run butcher shops left in the city,” he says. “We get a lot of Irish in here, but also American, French, and Hispanic customers. A little bit of everything.”
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