The Irish have been coming to the Pacific Northwest since the 1850s, working in the lumber mills and mines prevalent throughout the area at the time. While they emigrated and left the homeland behind, they didn’t forget their tasty culture. Irish food and traditions are deliciously prevalent in Seattle, especially the corned beef and cabbage. The recipes around town range from old school to traditional with a twist. Indeed, Irish eyes are smiling down on Seattle.
A Terrible Beauty
Price: $15 and under
Hours: Mon to Fri – 11 a.m. to 2 a.m.; Sat and Sun – 8 a.m. to 2 a.m.
Whole grain Dijon butter sauce: those 5 words sum up why the corned beef and cabbage at A Terrible Beauty is worth a trip to West Seattle. Add a side of champ or mashed potatoes with butter and scallions and somehow, the car just steers itself to the restaurant. With an authentic Irish design and 30 pints of brew to sip on, A Terrible Beauty is a terrible thing to miss.
Hours: Mon to Fri – 11 a.m. to 2 a.m.; Sat and Sun – 9 a.m. to 2 a.m.
Paddy Coyne’s is more than just a restaurant; it is an experience. Walking through the doors is like jumping across the pond and stepping into a small town pub in the heart of Ireland. With a welcoming fire place and good grub, this place is bursting with Irish hospitality. Slurp down an authentic Irish coffee or choose from an assortment of Irish whiskey, Scotch and imported beers before feasting. The menu includes many Irish classics such as the corned beef and cabbage, made in the traditional way with cabbage and kale and braised red potatoes on the side. Take a trip to the old world at Paddy Coyne’s.
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The Blarney Stone
Hours: Mon to Fri – 11:30 a.m. to 2 a.m.; Sat and Sun – 1 p.m. to 2 a.m.
The owners of The Blarney Stone must have made the trip to Cork to kiss the stone themselves, because they have been given the gift of flattery, convincing patrons that their corned beef is one of the best in Seattle. Lucky for them, it is true. With “melt-in-your mouth slow-cooked corned beef served atop buttery cabbage with mashed potatoes,” the food speaks for itself. With live entertainment to boot, The Blarney Stone deserves all the talk.
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Price: $30 and under
Hours: Daily – 11 a.m. to 2 a.m.
Bacon makes everything better, so when Wilde Rover added bacon to its corned beef and cabbage, it was destined to become something special. Just a short drive across beautiful Lake Washington, Wilde Rover lies in Kirkland, a small waterfront town. Here, the owners take pride in their dishes, focusing on high quality ingredients made with an “old country” feel. Paired with Irish suds and live music, a meal at Wilde Rover is like finding the pot of gold at the end of the rainbow.
Hours: Mon to Fri – 11:15 a.m. to 2 a.m.; Sat and Sun – Opening Times depend on sports – 2 a.m.
Craic is an Irish term that means excitement, entertainment and pleasurable banter. And craic is flourishing at Fadó. Here, it is all about hearty food, great music and the “finest pint of Guinness in town.” It could be considered a chain, as they are represented in several cities across the country, but each location is unique and sacrifices none of the expected warmth from a pub. Fadó’s corned beef and cabbage is topped with a creamy white wine, mustard sauce and served with red potatoes and buttered cabbage. Served up in traditional Irish Pub atmosphere, dancing an Irish jig is optional after consuming.
Hours: Mon to Fri – 8:30 am to 6 pm; Sat–11 am to 3 pm
For an added bonus, check out Market House. It is the place that many of the restaurants above get their corned beef. The Market House will gladly sell cuts of the best corned beef to go to any customer. Grab a sandwich before leaving. Stacked high with meat, it isn’t something to be missed.
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Denise LaCaille is a freelance writer living in Seattle. She graduated from the University of Washington and is passionate about the local food scene. Every weekend youll find her at farmers markets scouring for the freshest ingredients to create healthy dishes for her food blog she writes with her twin sister. Her work can be found at Examiner.com