Browsing the menus of twenty-four well-known Irish pubs and restaurants in the New York and New Jersey area, this item was consistently at the top of the menu during St. Patrick’s Day.
St. Patrick’s Day, celebrated annually on March 17th, transcends its origins to honor St. Patrick, the patron saint of Ireland, becoming a global celebration of Irish culture. In the melting pot cities of New York and New Jersey, where diverse cultures intermingle, this day is marked by parades, the wearing of green, and, notably, distinctive culinary traditions. The food people enjoy on this occasion reflects both a homage to Irish heritage and the adaptability of Irish traditions to American tastes.
Corned Beef and Cabbage – The Most Popular
Perhaps the most iconic dish associated with St. Patrick’s Day in the United States, corned beef and cabbage, has more American roots than Irish. In Ireland, the traditional meat for St. Patrick’s Day was not beef, but pork. However, Irish immigrants in America found beef to be more readily available and affordable, particularly in cities like New York and New Jersey, where Jewish butchers sold corned (or salt-cured) beef. Paired with cabbage, which was a cheap and accessible vegetable, corned beef and cabbage became a staple for Irish Americans to celebrate their heritage.
Other consistent menu items are Shepperd’s Pie, Fish and Chips, and Beef Stew. Very few served the authentic bangers and mash, made with sausage, gravy, and mashed potatoes.
Shepherd’s Pie – Second Most Popular
Shepherd’s Pie, a comforting dish of ground meat (traditionally lamb, but often substituted with beef in the U.S.) topped with a crust of mashed potatoes, finds a special place in the St. Patrick’s Day feast in New York and New Jersey. This dish embodies Irish food’s hearty and homey nature, with local variations incorporating American influences, such as using sweet potatoes for the topping or adding cheese for extra richness.
Fish and Chips a Distant Third Place
Fish and chips are traditional UK comfort food. In authentic streetside pubs overseas, it is sold wrapped in newspaper or with a side of mashedmushy peas.
Guinness and Irish Whiskey
No St. Patrick’s Day celebration would be complete without a nod to Ireland’s famous beverages: Guinness and Irish whiskey. In New York and New Jersey, pubs and bars feature special menus that include not only these drinks but also dishes cooked with them, such as Guinness stew or whiskey-infused desserts. The dark, creamy stout and the smooth whiskey are not just beverages but integral parts of the cultural and culinary fabric of the day.
Not on the Menu? Irish Soda Bread
Another beloved treat during St. Patrick’s Day is Irish soda bread. This simple, hearty bread, made with flour, baking soda, buttermilk, and salt, often contains additions like raisins or caraway seeds in American versions. It’s a nod to the simplicity and frugality of Irish cuisine, easily adapted and adopted by American kitchens. Bakeries and homes in New York and New Jersey proudly bake and share this bread, enjoying its dense, moist texture with a cup of tea or as a side to the main meal.
Few restaurants offer Irish soda bread on the menu today.
Colcannon and Boxty
Dispos like colcannon (a blend of mashed potatoes and kale or cabbage) and boxty (potato pancakes) are less-known but equally cherished. These dishes, which utilize the humble potato, a staple of the Irish diet, are savored by those seeking a more traditional taste of Ireland.
We were only able to find this on the menu at the Shannon Rose in Clifton.
In New York and New Jersey, these dishes are often featured in restaurants specializing in Irish cuisine or are made at home by those with Irish roots or an affinity for Irish culture.
