Local Restaurant Week: W.J. Morrissey’s
blog by S.J. Velasquez • March 29, 2011 @ 1:08pm
If you didn’t already know, it’s Local Restaurant Week—a weeklong holiday marked in my planner with metallic gel pens. Ben and I were hungry, and we saw that W.J. Morrissey’s, the Irish pub not too far from Buffalo.com’s offices, is a participating restaurant. So, with proximity and price on our side, we hauled our hungry selves over to the cobblestone district.
For $21.11, we were able to choose two entree items from the traditional menu, two cups of soup and two Irish beers. We both ordered the traditional fish and chips. I went for the potato-leek soup, Ben opted for the beef stew. For drinks, ordered Magners hard cider, and Ben drank Great Lakes Conway’s Irish Ale. Just to get a sense of how much money was saved on our Restaurant Week eating excursion, take into consideration that the fish and chips is regularly priced at $9, and the soups and brews would’ve set us back at least another $12. A steal of a meal!
The haddock was lightly battered, really crispy and piping hot. The fish had a very delicate taste and a flaky texture. Ben and I were reminded of our time as international students in London—but we agreed that a dollop of mushy peas would have been the icing on the nostalgia cake. The mountain of fries—or “chips” as they’re known in other parts of the world—were mildly seasoned straight-forward fries. The whole meal was filling and satisfying. As Ben said, even his stew was “stocked heartily” with vegetables and beef. My potato soup tasted like a creamier version of flavorful herb mashed potatoes.
If you’ve never stopped by Morrissey’s for a drink or something to eat, it’s worth a visit. Whoever designed the interior paid special attention to detail when recreating an Irish pub experience. From the bar to the decor to the drink selections— it’s not easy finding imported hard cider!—the whole place really did feel like the Irish pubs I’d visited in Dublin and Kilkenny.
And for those of us who suffer from fish fry season (also known as “Lent”) obsession, it’s worth trying out traditional fish and chips. There’s something about the batter that gives is a lighter, crispier coating than the average fry. And, let’s be real, who needs all those mayonnaise salads on the side? I’m content with a pile of fries and a side of tartar sauce.
Mmm. I’m making myself hungry.