In the mood to celebrate St. Patrick's Day? Through March 18th, 'wichcraft is grilling up the classic corned beef and cabbage, pressed between two slices of buttery rye bread and sporting a thin layer of melted Gruyere cheese. More
In the spirit of St. Patrick's Day, make it a point to grab a brew and a bite at McSorley's Old Ale House, the oldest Irish pub in the city. Established in 1854, the bar has seen its fair share of wars, presidents and mobsters, from the Civil War to Prohibition to post-World War II. Today it is an East Village icon, a tourist destination as much as a local hangout, and home to some of the city's rowdiest bar crowds after 6 p.m. More
From left: Amy's Bread, Bouchon, Tom Cat. [Photos: Robyn Lee] Top o' the morning to you! We'd set out to find you a tasty Irish soda bread for St. Patrick's Day, but all three we tried were excellent, in... More
Thanks to SE user butterface for pointing out this Gothamist piece confirming that McDonald's Shamrock Shake will, in fact, be available at the Union Square West McDonald's today (map). Green milkshake fans, rejoice!... More
[Photo: Kathy Chan] Just in time for St. Patrick's Day, Bouley Bakery's chocolate cake. Two layers of moist Devil's Food cake with Irish Cream buttercream layered in the middle. There are bits of crunchies buried with that cream—chocolate pearls,... More
Yesterday, we covered the soda bread at Ladybird Bakery. Today, a slightly fancier, Bouchon Bakery-ified version ($3.25). It's individually wrapped in pretty paper, without the misshapen edges my Irish eyes are used to. This one is more golden-tinted. Cough,... More
Not too buttery, not too dry, and a little oblong around the edges—just the way a good, authentic soda bread should be. Plus you'll get a few raisins and caraway seeds in every ripped-off hunk. Ladybird Bakery in Park... More
Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need. More
Bill Barich, author of A Pint of Plain responded to readers’ questions about Irish pubs on the New York Times' Diner's Journal blog this morning. When asked about authentic pubs in New York City, he said: "I’d say McSorley’s most... More
