The middle of next month brings us St. Patrick’s Day, which means that across North America and around the world, hundreds of thousands of people will parade to their nearest bar or pub — Irish-themed or not — and indulge in pints of beer, shots of whiskey and copious merriment.
The only difference is that this year’s St. Patrick’s Day falls on a Sunday, which may make competition for revelers a little more intense. With this in mind, I’ve surveyed some veterans of the March 17 celebrations for their tips on what to do and what not to do in order to make your bash the best.
The Kells Irish Restaurant and Pub family, with locations in Seattle; San Francisco; and Portland, Ore., is known for putting on big parties come St. Patrick’s Day, and co-owner Ethna McAleese said, for them, music and dancing are vital tools for setting the stage for the bash.
“You’ve got to have great music,” McAleese said. “And we set up a tent outside for the overflow crowds and have the pipers come and play there. It really sets the mood.”
Speaking of moods, Fergus Carey, owner of Fergie’s Pub in Philadelphia, suggested that bars and pubs that don’t already have an Irish connection shouldn’t force the issue.
“If you’re not Irish, don’t press the Irish thing,” Carey said. “Put on some good music and serve some good drinks, but don’t feel the need to plaster shamrocks and cartoon leprechauns everywhere.” And whatever you do, he added, don’t put up a big banner advertising “St. Patty’s.”
“Calling it St. Patty’s Day irks every Irishman alive,” said Carey, himself Irish-born. “It’s St. Patrick’s Day or maybe Paddy’s Day. And while we’re at it, don’t sell green beer, if only for the reason that it turns the toilets green.”
For Brad Zeller, manager of Rockwell’s Neighborhood Grill in Chicago, the focus is more on setting the stage for the festivities with the right food and drink and allowing the public’s natural celebratory impulses to do the rest.
“People around here do a pretty good job of getting themselves in the Irish mood,” Zeller said. “We take care of things like having corned beef and cabbage on special, which is a pretty big deal in Chicago, and bringing in some special beers.”
Zeller said that since his bar is craft-beer oriented, he places his focus more on Irish-style beers from local breweries than on the big names.
“There are a ton of places where people can get the Irish brands,” he said. “So we stock beers that are more in line with what we do, like a local Irish-style red ale or stout.”
