Peachy Picks Kennedy's

Is there anything better than sitting by an authentic fireplace warming up sipping a nice Irish coffee on a cold winter day after ice-skating in Central Park?  Or shopping on 5th Avenue?  Or doing absolutely anything outside?
No!  And that is it, above.  (It is gas...and very warm and toasty!)
We have looked high and low for the coziest spots in the city, and Kennedy's on 327 West 57th Street is a winner!  Under new ownership since April 2011, Kennedy's shines in a busy street with a warm Irish glow. 
And here is the Irish coffee to prove it:

If you think you can find great Irish coffee just anywhere, think again.  It is just as good at the beginning of a meal as it is at the conclusion.
Kennedy's was first featured in Tasty Tidbits:
http://www.whomyouknow.com/2011/11/tasty-tidbits-kennedys.html

Its welcoming atmosphere, its inviting fireplace, and its comforting cuisine make it a Peachy's Pick.  And, it is authentically Irish.  Chef Paul Loftus is from Kildare and owner Michael Glynn hails from Galway.  The restaurant is beyond the bar and they are two separate entities operating successfully independent of each other; you won't hear barroom banter in the dining room. It's family-oriented and anyone with an appetite will be able to find something on the menu that suits them.   Kennedy's is Continental American Irish Cuisine that absolutely hits the spot.

Peachy Deegan began with, surprise, surprise: Crabcakes!
However, these were different because they were in a Caesar salad party.
A great idea to give the dish some color and some nutrients!  The crab was fresh and lumpy and we liked the sprinkled parmesean over it.  The dressing was to the side as we like it, and waitress Christina Rosa was attentive all evening.  

We hear they have big plans for the Thanksgiving and Christmas holidays.

For dinner, Peachy Deegan just had to try the Gaelic Burger.  The rasher on it was lovely and imported from Ireland, as is their black pudding and white pudding; a rasher means bacon for you Americans reading this.  But it is not simply bacon-it is bacon enhanced if you have never had it.
Onions and Cheddar cheese joined in and the result was spectacular.
Some green vegetables on the side were superb.  A night at Kennedy's is not complete without their smashing apple pie a la mode!  With delightful raspberry sauce aside to dip it in...just delicious!

Our esteemed panelist adds:

Start your night off with a black and tan, just to watch the bartender quaff the foam until the mix is perfect. Settle in with your friendly waitress Christina and review the menu. This is the hard part, because you'll want to try one of everything. Their traditional fare is listed separately: Bangers and Mash, Irish Lamb Stew, Shepherd's Pie...and aha! Fish and Chips . We'll go with the Fish and Chips, but just listen to the ingredients in the Bangers: Irish pork sausage, mash potato, caramelized onion, burgundy wine, and gravy. Is your mouth watering yet?

Asparagus salad as a starter will be enough for the common man as a lunch. With the asparagus cooked al dente, and served over an enormous bed of arugula, with roasted peppers, portobello mushroom and brie, there's an interesting marriage of flavors . The bread basket contained light and fluffy biscuits that went along quite well with this salad. When the entree came, we were amazed at the size of the fish filets. 

 Two huge pieces of cod have come to rest on a bed of crispy french fries, and our attentive waitress knew to bring the balsamic. It is served with mayonnaise and ketchup (all sauces and condiments are served daintily on the side), for an American twist, but the tang of a good balsamic on a plate of fish and chips has always been my downfall. Perfect, in front of that roaring fire, with the black and tan at my reach. When your boyfriend/uncle/nephew/brother comes to town, ladies, bring them to Kennedy's. The bar will bring a taste of a pub to them, but the dining room will work the magic. 

It was at Kennedy's that I was introduced to my first Irish Car Bomb. The humor of the title leads me to believe that it's nomenclature might be more Stateside that Derrytown, but the drink itself is an experience: a shot of Bailey's and Jameson's, sunk into a few fingers of Guinness, and down the hatch, me boyos! Yes, you must drink it rather quickly, as it starts to mix if it sits. And what fun!

The Irish coffee, tendered with decaf upon request, came before dessert, also upon request. Jameson's Irish Whiskey in that cup, no doubt, capped with real cream. Ah, the delights of this evening.

For dessert, we regressed to about age 7 . If the dinner left a gap somewhere in the comfort quotient, think about this: Trifle. Trifle, made with gelatin, fruit, sponge cake, custard and cream. A layered mix served in stemware that elevates this very English dessert to an elegant finish. So good. There is cheesecake on the menu for the New Yorker in all of us,and a brownie with toppings that tempts. The trifle will be the dessert I recommend to my young niece when she comes to town, as another world of flavor that she isn't familiar with. That, and the fireplace,will close any deal. 

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Peachy Picks Kennedy's!

Kennedy's Restaurant

327 West 57th Street, New York, NY 10019