Photography by Donovan Roberts Witmer
Husband and wife restaurateurs John and Siobhan Keane, are celebrating their restaurant Annie Bailey's fifth anniversary this April. He's a carpenter from Waterford who specializes in building bars and the creator of their pub's signature 50-foot bar, and she's the daughter of former innkeepers from Mayo, Ireland. Between their backgrounds and hospitable heritage, they're a natural fit for the restaurant business, and the popularity of this public house shows it.
“We know what we like when we go out; we’re not fussy. We just want people to get a homey feel,” says Siobhan.
The place is speckled with authentic artwork, road signs and kitsch like the giant Toucan which, Siobhan explains, came from an advertising campaign for Guinness that said, “If this is what one Guinness can do, imagine what ‘toucan’ do.” Executive chef Tyler Rice adds, “It’s kind of like the Annie Bailey’s mascot.”
Dark wood floors and beautiful carved furniture imported from Ireland are warm and inviting, as is the cozy fireplace situated behind the massive bar, which is divided by a stone archway salvaged and moved from the front of the building. Upstairs, a private function room seats 75. And the deck, which quickly became one of Lancaster’s most popular hangouts, seats 80 and opens as soon as the weather is warm enough-even as early as Saint Patrick's Day.
It is a great place to go to celebrate your Irish heritage or lack thereof and love the isle anyway; Saint Patty's Day specials include traditional favorites like corned beef and cabbage, fish and chips, shepherd's pie and imported bangers and mash with Guiness gravy, as well as a live Irish band.
During the rest of the year, this downtown pub, conveniently situated on King Street beside the Lancaster Marriott at Penn Square, is where locals grab a bite for lunch, get together for happy hour, eat dinner or celebrate special occasions.
For that of an Irish pub, the menu is anything but pub grub; rather, chef Rice’s dishes like heritage breed pork osso buco ($24), served with pistachio gremolata and wild mushroom risotto with brown butter baby carrots, impress even the pretentious palate. “Kurobuta pork is what Kobe is to beef,” says Rice. “The meat tends to be much more flavorful.” On the menu since day one of the restaurant’s opening in 2006, with a namesake famous for its seafood, the Galway shrimp appetizer ($11.50) is hearty enough for a small meal: Potato pancakes and sautéed shrimp with roasted garlic cream sauce and a touch of Pernod to lend a slight licorice flavor to complement the shellfish.
“Twenty years ago it wasn’t the case, but now people in Ireland are eating internationally,” says Siobhan. And the menu at Annie Bailey’s reflects that.
Offerings range from sweet tea brined Bell & Evans free range pecan crusted chicken served with tasso ham and blue crab gravy ($19) to a South Pacific burger topped with pineapple pico de gallo, melted havarti, ginger and teriyaki aioli ($11) or shrimp pot stickers paired with pork belly confit and spicy Thai peanut sauce ($12.50). Tipperary wings, oysters on the half shell, Irish potato nachos and other classics round out the menu.
Their popular lobster mac and cheese ($14.50) has quickly become owner Siobhan Keane’s favorite dish on the menu, with its strozzapreti artisanal pasta that embraces a rich cheese sauce comprised of Midnight Moon goat gouda blended with black truffles, roasted tomatoes and lobster meat garnished with brandied lobster sauce, torched Manchego cheese and grilled lobster tail. “As a kid growing up in Ireland,” she says, “We ate what our parents ate; we didn’t have things like chicken fingers or mac and cheese.” She’s making up for it now but tries not to eat the mac and cheese everyday.
Annie Bailey's Shepherd's Pie
Recipe courtesy: Tyler Rice, executive chef
Serves 4-6
12oz. ground lamb 12oz. lean ground beef 1 cup diced carrot 1 cup diced onion 1 cup frozen corn 1 cup frozen peas 2 Tbs. tomato paste 1⁄2 cup Guinness or other stout 2 Tbs. fresh chopped rosemary 2 cups beef stock 6 cups mashed potatoes Salt & pepper to taste
In large skillet brown ground lamb and beef, reserving 3 Tbs. of rendered fat. Drain well.
While meat is draining add onion and carrots to reserved fat and sauté until slightly soft, about 7 minutes.
Add meat and rosemary to vegetable mixture and cook for 2 minutes over medium heat. Add tomato paste and stir to thoroughly combine. Continue cooking the mixture over medium heat until tomato paste is lightly caramelized, about 6 minutes.
Add Guinness and deglaze pan, scraping bits and stirring. Add beef stock, peas and corn and simmer for 20 minutes. Taste and adjust with salt and pepper.
Transfer to baking dish and top with mashed potatoes (or make individual servings by filling 6 large ramekins) and bake at 425 degrees until potatoes are lightly browned, about 5 minutes.
Annie Bailey's
28-30 E. King Street, Lancaster www.AnnieBaileysIrishPub.com Open 11am-2am, 7 days a week
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Authentically Irish owners, husband and wife John and Siobhan Keane, created a casual pub with cuisine that's top notch
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One of Annie Bailey's toucan mascots
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The signature 50 foot bar crafted by owner John Keane
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Kurobuta pork osso buco with pistachio gremolata, mushroom risotto and brown butter carrots
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Executive chef Tyler Rice
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Award-winning Dark Side of the Moon chocolate cake soaked in coffee liquor and filled with dark chocolate mousse, enrobed in dark chocolate ganache
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Galway shrimp appetizer with potato pancakes and Pernod
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Lobster mac and cheese with goat gouda, Manchego and black truffles
