Irish Eats

Ten local spots for year-round Irish food and drinks, plus where to listen to Irish music and sip stouts from area breweries.

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Try the traditional dish of corned beef and cabbage, served with carrots and potatoes. Getty Images.

St. Paddy's Day Food
Many people crave corned beef and a Guinness on St. Patrick's Day, but Irish pubs in Rhode Island serve both in all seasons. Whether it's a traditional Irish breakfast, Reuben sandwich or bangers and mash, guests can channel the luck of the Irish on their plate or in a glass at these cozy spots.

SOUTH
Shannon View Inn, Warwick
This traditional Irish spot offers new twists on classic dishes, such as the Cape Cod Reuben served with a filet of fried haddock and Irish spring rolls stuffed with corned beef, sauerkraut and cabbage served with Russian dressing. Shannon View Inn is open Monday through Thursday noon–9:30 p.m., Friday noon–11 p.m., Saturday 9 a.m.–11 p.m. and Sunday 9 a.m.–9:30 p.m. 1901 Post Rd., Warwick, 732-0999, shannonviewri.com

Kelley's Deli, Westerly
Far from a traditional deli counter, this breakfast restaurant offers both Irish breakfast and lunch specials. Start off your day with the Spicy Leprechaun: Irish potato cakes topped with sunny side eggs, cheddar jack cheese, sour cream, sriracha and green onions with toast and home fries. For a more traditional meal, try the Irish Fry Up: two eggs, two potato cakes, corned beef hash, bangers, rashers (thin slices of bacon) and toast, or the Dubliner: two eggs, two slices of raisin bread, French toast, bangers, corned beef hash and an English muffin. If you're visiting for lunch, grab a Reuben, corned beef melt or Killarney sandwich. Hours are Tuesday through Saturday 7 a.m.–2 p.m. and Sunday 7 a.m.–1 p.m. 116 Granite St., Unit #8, Westerly, 596-9896, kelleysdeli.com

NORTH
Arigna Irish Pub and Coal Fire Kitchen Pawtucket, North Providence
You can find classics like the Reuben, Irish tater kegs (large tots filled with corned beef, Swiss cheese and sauerkraut) and bangers and mash (Irish sausages and mashed potatoes) at both the Pawtucket and North Providence locations along with Smithwicks Irish chicken served with Smithwicks Irish red ale and mustard cream, mashed potatoes and asparagus. Arigna Irish Pub and Coal Fire Kitchen is open daily noon–1 a.m. at both locations. 507 Armistice Blvd., Pawtucket, 727-2625; 1058 Charles St., North Providence, 642-5853, arignairishpub.com

EAST
Buskers, Newport
For a full-blown Irish buffet, visit this gastropub on Thames Street. The Welsh Rarebit, a.k.a. cheese toasties, are slathered with melted Irish whiskey cheddar, whole grain mustard and Ballymaloe country relish. Try the Boxty, homemade Irish potato cakes served with sour cream and scallions. Scotch eggs are wrapped in Irish sausage and breadcrumbs and served with Ballymaloe Irish country relish. The potato skins are stuffed with corned beef, mashed potatoes, cheese and bacon, topped off with sour cream. Try the Irish Mixed Grill stacked with marinated steak tips, bangers, rashers, black and white pudding and Irish baked beans. Both corned beef and traditional Irish ham dinners are served with cabbage, smashed carrots and parsnips, mashed potatoes and parsley sauce. You can even get Seamus' Irish breakfast with eggs, rashers and bangers. Hours are weekdays noon–1 a.m. and weekends 11 a.m.–1 a.m. 178 Thames St., Newport, 846-5856, buskerspub.com

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The Reuben sandwich is made of corned beef, sauerkraut, Russian dressing and Swiss cheese. Getty Images.

Aidan's Pub, Bristol
This waterfront location will offer traditional meals like corned beef and cabbage, Reubens, Ulster (eight-ounce) burgers, bangers and mash, Dublin pot pie, Shepherd's pie and Irish Mixed Grill. For brunch, bangers, rashers and limerick bacon will be available along with black and white pudding. Hours are Monday through Saturday 11:30 a.m.–1 a.m. and Sunday 11 a.m.–1 a.m. Hours may differ for the holiday. 5 John St., Bristol, 254-1940, aidanspub.com

SOUTH
Ocean Mist, Wakefield
Not just a beach bar, this spot has some tricks up its sleeve for St. Paddy's Day. While the bar currently does not have a tap system, the spout would typically have a plastic attachment because a metal spout can change the beer entirely, says bartender Morgan Galipeau. "Guinness cans have a circular plastic piece in it to keep beer from going flat. Nitro smooths the pour, and it doesn't make the entire glass foamy. It really doesn't matter which way you pour it: you can pour it in a Guinness glass up straight, you can turn it upside-down in the glass and let it fill up, you can pour at an angle." 895 Matunuck Beach Rd., Wakefield, 782-3740, oceanmist.net

O'Rourke's, Warwick
Sometimes, you can just eyeball the settle time. "We use a forward pull on the tap and fill the glass three-quarters of the way at an angle," bartender Leah Schroeder says. "We let it settle, give it a minute or so, and pour with the tap away vertically to finish it off." 23 Peck Ln., Warwick, 228-7444, orourkesbarandgrill.com

Mews Tavern, Wakefield
Bartender Stesha Campbell may not adhere to the exact Guinness standard, but she adds her own touch. "I design a shamrock on the top," she says. "I move the glass around after the first pour. I have the glass sit a couple of inches lower and just do it freehand, no stencil. I make a heart, then a figure-eight from side to side and add a stem." 456 Main St., Wakefield, 783-9370, mewstavern.com

NORTH
McBride's, Providence
This classic Irish pub follows the tried-and-true Guinness brand method. "We use a twenty-ounce Guinness-branded glass," says bar manager Brendon Plouffe. "We begin pouring at a forty-five-degree angle and fill the glass about three-quarters full, up to the crest, using a forward pull on the tap. We let it rest for 120 seconds, or two minutes. Once the beer has settled and rested, we push the tap handle away from us to not allow any more gas, only beer, until it has crested right over the glass and has a three-quarters inch of foam." 161 Wayland Ave., Providence, 751-3000, mcbrides-pub.com

EAST
O'Brien's, Newport
O'Brien's bartenders actually had a class on the proper way to pour a Guinness to make sure each pour is uniform. According to general manager Kerrie Philbin, bartenders pour the stout at a forty-five-degree angle and fill the glass three-quarters of the way up. Let it sit until it settles and turns from a creamy tan to a nearly black color, then top it off vertically by pushing the tap handle away from you. 501 Thames St., Newport, 849-6623, theobrienspub.net

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