LI restaurants serving Irish fare for St. Patrick's Day
Photo credit: Newsday/Thomas A. Ferrara | Executive chef James Plante and manager Nick Fischetti of Sullivan's Quay in Port Washington share a toast. (March 3, 2013)
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Sullivan's Quay in Port Washington is really going to be beefing up its menu for St. Patrick's Day. And that's no blarney.
"Normally I use about 30 pounds of corned beef in a week. For our St. Patrick's Day week, I use about 900 to 1,000 pounds," says executive chef Jimmy Plante.
All that corned beef is a tall order -- one that has to get placed a week in advance -- as the Irish restaurant/bar...
