Cuisine
Open
Breakfast, Lunch & Dinner dailyFeatures
- View
- Private room(s)
- Full bar
- Reservations suggested
- Live music Fri.-Sat.
- Outdoor dining
- Open late
- Casual dressy
* Click here for rating key
| Fish ‘n’ chips. Bangers and mash. Dark, foamy mugs of Guinness. A home-away-from-home for soccer and rugby addicts. Yes, the dark-and-handsome Sláinte offers all of these, and its fans wouldn’t have it any other way. But with the arrival of Cordon Bleu-trained Bill Crouse, who formerly helmed the kitchen at Sotto Sopra, the culinary ambitions of this pub have been kicked up a notch. Inspired by the gastropub movement, Crouse has introduced a touch of class, while maintaining the restaurant’s Celtic roots. Pot roast braised in Guinness, grilled Duroc pork loin with herb spätzle and pink peppercorn goat cheese sauce and a ploughman’s platter with smoked fish and charcuterie are just a few of his innovations. Sláinte, by the way, is a Gaelic toast, pronounced “slawncha.” |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
