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Ireland meets the Pacific Northwest in this Pike Place Market back-alley pub, whose dim wooden rooms seem like they should smell like peat smoke and potato farmers (but don't) and where even craft-beer snobs will be tempted away from their brew by the whiskey collection. Ireland meets Seattle, too, in the steamed clams in a beer-garlic-ginger broth, the traditional Irish soda bread, the corned beef with cabbage, and, if you just need to offset that last glass of Jameson, meat pasties and sausage rolls. They also boast a single-malt scotch list that stretches on and on (weighing in as the largest in the city), packed with Glen-this and More-that, and a perfectly poured Guinness that you can sip amid savory smells, the din of conversation and a backdrop of live traditional Irish folk music.
This place really celebrates being Irish and being in Post Alley gives it rather a homey feeling. Usually during March they celebrate St. Patrick's day for the entire week. The have the best corn beef and irish Stew.Your girl friend will enjoy it.
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