2000-02-23 / Restaurant of the Week

Restaurant Of The Week

By Teresa Barile

A Bit Of Ireland At Kilmegan Restaurant And Pub

I

f you visit Kilmeganrestaurant and Pub on a rainy night, you’d swear you were in Ireland. This handsomely decorated pub and restaurant in the heart of Woodside offers a bit of the Emerald Isle for all to enjoy and no surprise—owner Peter McCoughey is no stranger to the area, as Riordan’s, his other pub and restaurant, is not far from here.

Kilmegan, named for a picturesque village in Ireland, occupies a grand space and is broken up into smaller, cozy rooms, each with its own authentic decor. A friendly bar in the front welcomes people of all ages who come to mingle after work or for a late night drink. A quieter lounge features tiny, quaint banquettes, stools and tables such as you’d find in any pub in Ireland. Bone china teacups behind the bar seem to say, "Sit down and stay awhile." The more masculine Guiness room boasts tapestry covered tufted chairs with wood walls lined with book shelves and regalia from the Guiness brewery.

The main dining rooms resemble a blacksmith’s shop, with real stone walls adorned with forging tools. There are separate dining rooms for smokers and non-smokers so that both can dine in comfort. While th atmosphere harks of old Ireland, the menu has been updated to include Continental and Italian dishes for a well-rounded selection of dinner entrees.Start with a shrimp cocktail with a zesty cocktail sauce, or a platter of delicious smoked salmon, served with chive oil. A delicious crock of French onion soup will take the chill out of a cold winter’s night, while garlic mushrooms are great with the basket of toasted bread.

Hot off the grill come tender, juicy, 14-ounce sirloin steaks ($15.95), filet mignon or the signature dish, steak Kilmegan, finished with a peppercorn and Bushmills whiskey sauce ($16.95). Listen to every lilting word from the wait staff as they describe the specials of the day, which may include tender baby lamb chops, boiled to the diner’s specifications and served with a turnip and carrot puree and homemade mashed potatoes. Other specials included roasted half chicken, stuffed chicken breast and lobster ravioli in a delicate pink sauce.Chef Don, who once cooked for President Bill Clinton while on active duty in the Army, prepares a prime rib of beef that is fit for a king.Still on the bone, this mammoth prime rib is thick, juicy and tender, cooked to the diner’s liking and presented on a plate with vegetables and potatoes or rice.For a lighter dish, try the chicken or veal prepared in a marsala wine sauce or francese style, with butter and lemon ($11.95). Chicken curry madras is a popular dish, as is the traditional fish and chips, made with flaky scrod and wonderful chips.

Seafood dishes include baked, stuffed shrimp with lemon butter sauce and broiled filet of salmon.Pasta and vegetarian dishes round out the menu with tricolor marinara, tortellini salad and vegetable stir-fry.

Kilmegan is open for lunch as well. It’s a grand time to try one of their big, juicy burgers or a steak sandwich, piled on garlic bread and topped with melted mozzarella cheese. Two hands are needed to hold the Kilmegan burger ($7.95).

Try to save room for one of Chef Don’s delightful desserts like the Bailey’s Irish mousse, blueberry or apple pie, or strawberry cheesecake.Irish coffee is a great accompaniment for these sinful treats.

Friday,Saturday and Sunday nights feature live music from 10 p.m. and Irish breakfast and brunch is served onSaturdays and Sundays.Kilmegan is open seven days a week for lunch and dinner, and most credit cards are accepted.

Visit Kilmegan Restaurant and Pub at the corner of Roosevelt Avenue and 61st Street in the heart of Woodside for lunch, dinner or a drink at the cozy bar. Greg, the amiable manager, will see to it that you have a pleasurable experience. Make your reservations now for St. Patrick’s Day!

Kilmegan

60-19 Roosevelt Ave.

Woodside

(718) 803-9206

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