Where to go for St Pattys Day dinner?

March 17 is around the corner.  Can anyone recommend a great restaurant that has terrific corned-beef and cabbage? ...Or perhaps is doing something "special" for St Pattys Day?


Bunny's usually cooks up a lot of corned beef.  Or the Pub?


A long time ago, the answer would have been Cryan's.  

But Jimmy couldn't keep his nose clean, so that place is no more.


After receiving second vaccine and waiting two weeks we went out to restaurant last night. It was crowded and I did not feel 100% comfortable and that feeling was supported by one of the experts on TV this morning.

I would avoid any dine-in experience unless the place was really practicing distancing between tables. I doubt that will be the case in many places on St. Patrick's Day.


I recommend not dining indoors on St. Patrick's Day.


For whatever its worth, I have been to a few restaurants that have spaced out tables beautifully (more than 10 feet apart, I believe)...We have both received double vaccinations, and are very cautious. Having said that, i personally feel comfortable going to indoor dining if the facility has tables spaced out and possibly partitions as well. If a placed were "crowded", then I too would avoid the restaurant. 

By the way, outdoor dining is not out of the realm of feasibility....after-all, tomorrow already it's supposed to be 60 degrees!

The aim of my posting was to ask if anyone knew of an establishment that was known for a nice St Paddys day presentation. I do agree that Cryans wouldve been the place to go! We all know of Irish pubs that are simply "too tightly packed" to consider. However, Cryans had both space and quality


My personal preference is for roasted corned beef, so we normally dine at home.  

Due to the time it takes to roast corned beef, we usually shift to the nearest weekend.


tomcat said:

My personal preference is for roasted corned beef, so we normally dine at home.  

Due to the time it takes to roast corned beef, we usually shift to the nearest weekend.

 Would you share your process?

Am considering a low and slow oven route...

Ron


I took the plunge and decided to corn my own beef. It's brining in the fridge as we speak.


I score the fat on top (would never dream of removing it).

I place it on a roasting rack over a tray with about 1" of hot water.  Then I create a tent out of aluminum foil (2 sheets, folded together), making sure that the foil does not touch the meat.  

2.1/2-3 hours (depending upon size) at 325-350.  Then the foil comes off, and up to 450 for 20-30 min to 'glaze' the fat.  Let it rest at least 15 min before carving.

Served with boiled potatos, carrots & cabbage + plenty of Dijon mustard.



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