When you say "a beer, please" in an Irish pub, you'll get a pint of Guinness (the tall blonde in the black dress). Ask for advice (but adjust for nepotism and cronyism, which run rampant). I recommend certain pubs, and your B&B host is usually up-to-date on the best neighborhood pub grub. There's seldom table service in Irish pubs. In coastal areas, a lot of seafood is available, such as mackerel, mussels, and Atlantic salmon. Pub menus consist of a hearty assortment of traditional dishes such as Irish stew (mutton with mashed potatoes, onions, carrots, and herbs), soups and chowders, coddle (bacon, pork sausages, potatoes, and onions stewed in layers), fish-and-chips, collar and cabbage (boiled bacon coated in bread crumbs and brown sugar, then baked and served with cabbage), boxty (potato pancake filled with fish, meat, or vegetables), and champ (potato mashed with milk and onions). Pubs that are attached to restaurants, advertise their food, and are crowded with locals are more likely to have fresh food and a chef than to be the kind of pub that sells only lousy microwaved snacks. For around $15–20, you'll get a basic hot lunch or dinner in friendly surroundings. Pub grub gets better every year-it's Ireland's best eating value. The most traditional atmospheric pubs are in the countryside and smaller towns.
Unfortunately, many city pubs have been afflicted with an excess of brass, ferns, and video games. Smart travelers use the pubs to eat, drink, get out of the rain, watch the latest sporting event, and make new friends. "Pub" is short for "public house." It's an extended living room where, if you don't mind the stickiness, you can feel the pulse of Ireland.
Pubs are a basic part of the Irish social scene, and, whether you're a teetotaler or a beer-guzzler, they should be a part of your travel here.
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