As St. Patrick’s Day (March 17) approaches, annual cravings for corned beef and cabbage with red potatoes and other root vegetables seem to stir up thoughts of a hearty meal before winter finally comes to an end. Enjoying the warm and cozy atmosphere of an Irish pub while eating Detroit’s best Irish fare is a great way to celebrate this holiday that seems to bring out a wee bit o’ the Irish in almost all of us.
Hours: Mon to Sat – 11 a.m. to 2 a.m., Sun – 12 p.m. to 2 a.m., Kitchen open til Midnight every night.
If you are looking for an Irish pub that looks and feels like you have stepped right into Dublin, Sean O’Callaghan’s with its Victorian mahogany woodwork and stained glass on every wall is will do the trick. The restaurant takes great pride in using only the freshest ingredients while making its signature corned beef with braised carrots and tender red skin potatoes.
Hours: Mon to Sat – 11 a.m. to 2 a.m.; Sun—12 p.m. to 2 a.m.
The bar was built in Dublin, shipped over to Detroit and reassembled here—that should say enough about the authenticity of Dick O’Dows. The corned beef and cabbage and other traditional Irish fare is not any less genuine, keeping the ingredients simple but the taste stupendous. Founded in 1996 by Dick O’Connor, Peter Dow and Mitch Black, the establishment has fully delivered on its promise to bring a great Irish experience to Michigan.
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Hours: Mon to Sat – 11 a.m. to 2 a.m.; Sun – 12 p.m. to 2 a.m.
Located on St. Clair Shores’ beautiful “Nautical Mile,” not only does Pat O’Brien’s Tavern haul out the Irish favorite corned beef and cabbage during the week of St. Patrick’s Day, it also has fresh perch, which is the signature dish fried up here every night. This 67 year old Irish tavern has aged well, still giving you the feel of a local bar, the fun of nightlife and the warmth of a laidback staff that makes people feel like they are right at home.
Hours: Daily–11:30 a.m. to 2 a.m.; Kitchen: Sun to Thurs – 11:30 a.m. to 11 p.m.; Fri and Sun – 11:30 a.m. to 12 p.m.
Located in beautiful downtown Ann Arbor, Conor O’Neill’s is one of the finer imports, with their pub designed, and mostly built, literally in Ireland. The corned beef and cabbage tastes like it might have been sent over fresh as well, served up with generous slices of home-cooked corned beef served in the traditional style with boiled redskin potatoes, buttered cabbage, carrots, onions and a creamy parsley sauce.
Hours: Mon to Wed – 11 a.m. to Midnight – Thurs. & Friday – 11 a.m. to 2 a.m., Sat – 11 a.m. to 2 a.m. Sun – 12 p.m. to 12 a.m.
The corned beef and cabbage at this restaurant is the real deal, served up tender with braised cabbage, carrots, red potatoes and served with a stone ground mustard cream. The ambiance is straight from the Emerald Isle, and is should be, since like many others on this list, most of the fixtures in the pub came directly from there. Owned and operated by the Cowley family, Irish hospitality has been in full effect since 1972 after John and Marie Cowley immigrated to Detroit in 1949 from Carlow, Ireland. They are often said to be around the establishment and you may even overhear them speaking Gaelic, the language of their youth.
As a news reporter for 25-years and an online writer for various publications, Rebecca Kelley is passionate about being a journalist. She currently resides in Michigan and writes exclusively for online publications. Her work can be found at Examiner.com.