New York bar twists home favourites and brings Sunday Roast to Irish in the city
An innovative New York bar owner has gone a step further in a bid to bring a taste of his native Ireland to his renowned dinner menus, by giving international fare a quirky and traditional Irish twist.
Introducing the Jameson Spring Rolls, Bubble and Squeak Dumplings and the Irish Breakfast Flatbread.
Locals and tourists are flocking to Michael Mansfield’s Queens based gastro bars in order to get a taste of these eats, which have all been given an Irish revamp.
The Co Waterford native- who is one half of the team which operates Banter in Forest Hills, The Cuckoo’s Nest in Woodside and Passage in Astoria- said the idea to give these dishes an Irish revamp came to him after he ‘saw the need to do something different’.
‘Irish food seemed to have stagnated and needed a bit of a new twist,’ he said.
Mansfield and his team in the kitchen have taken the Asian spring roll and substituted its filings with Sirloin steak marinated in Jameson Irish Whiskey paired with plum tomatoes and sauteed onions.
The hugely popular Bubble and Squeak Dumplings are stuffed with corned beef, cabbage and carrots, while the Irish Breakfast Flatbread is layered with Irish sausage, white pudding, black pudding, Irish bacon, beans, brown sauce and topped off with two fried eggs.
Customers at the bars, which have a traditional Irish decor, have been giving great feedback and the restaurateur said: ‘The Flatbread seems a bit intimidating at first look but people are loving it.'
‘The Jameson Spring Rolls have been a staple here and is one of our top sellers (and staff favorites).
‘Sometimes it is difficult to get people to branch out and try new food. So we take simple Irish comfort food and are presenting them in cool and unusual ways. It's a lot easier to be adventurous when you know all the ingredients.’
Mansfield- who has been living in New York for several years- opened Passage Irish Bar and Kitchen in Astoria, Queens, earlier this year.
Last week the bar launched their new weekly traditional Irish Sunday Roast menu. Roasts with all the trimmings are not common in the city but the new menu has been warmly welcomed by many of the hundreds of Irish expats living in the surrounding areas.
The Sunday Roast debuted with roast beef; complete with roasted potatoes, mashed turnip and parsnips, Yorkshire puddings and Irish style gravy.
Over the coming weeks, bacon and cabbage, chicken, lamb and pork will all feature on the menu.
The other links in the young businessman’s mini empire- The Cuckoo’s Nest and Banter- are both well established popular local premises and have been in business for more than ten and three years respectively.
The latter is also home to New York’s biggest whiskey collection and there are currently 88 different varieties behind the bar.