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Tuesday, March 17, 2009

The Harp and Fiddle

The Harp and Fiddle Irish Pub and Restaurant, York, Pennsylvania © Susqueats.com 2009

Among the influx of restaurants that are leading to the revival of the North George Street area of York is The Harp and Fiddle. When you want some authentic Irish atmosphere, food, and drink any time of the year, The Harp and Fiddle has you covered.

While it is a fairly large pub, The Harp and Fiddle has a number of nooks and crannies that allow you to have the intimite feeling that Irish Pubs are known for.

The rich dark bar and matching woodwork of the Harp and Fiddle was imported directly from Dungarvan Ireland. A pair of fireplaces also help add warmth to the setting.

General Manager Damian McGarvey swears by the authenticity of the Harp and Fiddle's recipes. You see, Damian was born and raised in Ireland and the recipes the Harp and Fiddle uses come from his mother's kitchen and were passed down through generations. In fact, mom McGarvey still crosses the Atlantic once a year to make sure the recipes for the Shepherds Pie pictured here and other items have the same authenticity.

This hearty Steak and Guinness Stew is made from Guinness Stout, aged sirloin, onions, carrots and celery cooked into a savory stew then served over scallion mashed potatoes. It is by no means mandatory to order this with a side of dark luscious Guinness Stout... but is there really any other way to have it?

Here in the States we often throw our sausages in a roll and slather them with peppers and onions... but in Ireland they let them speak for themselves. In fact, they speak so loudly that they call them "bangers." And then they shorten "mashed potatoes" down to simply "mash." That's it. Bangers and Mash isn't nearly as strange as it may sound. At the Harp and Fiddle they accompany their Bangers and Mash with vegetarian baked beans and a rich brown sauce. And again, I accompany mine with a Guinness.

The final selection on their Irish Favorites section of the menu is their Classic Irish Fish and Chips. They use fresh Atlantic cod and beer batter it, then fry it to a perfect golden brown. It is served with fries (chips if you want to be authentic) and a side of green peas. We moved to the bar for this shot -- it was closer to the Guinness refills.

While the Irish favorites are quite literally THE favorites at the Harp and Fiddle, they also offer a selection of more traditional American appetizers, soups & salads, sandwiches and entrees. Entrees include selections like Jameson Barbequed Smoked Ribs, Pan Seared Maryland Crab Cakes and the Walnut Chicken pictured here. And just because you're not ordering traditional Irish food, there is no reason you can't still order a Guinness!!

Upstairs at the Harp and Fiddle is a private banquet/dining room that is known as the Abbey. This area is suitable for parties of 25 or more and can comfortably accommodate 75 seated guests or 125 standing guests. The Gothic bar in the Abbey is also imported from Ireland.