Where to Celebrate St. Patrick’s Day in Rhode Island

Try the traditional dish of corned beef and cabbage, served with carrots and potatoes. Getty Images.

St. Paddy’s Day Food

Many people crave corned beef and a Guinness on St. Patrick’s Day, but Irish pubs in Rhode Island serve both in all seasons. Whether it’s a traditional Irish breakfast, Reuben sandwich or bangers and mash, guests can channel the luck of the Irish on their plate or in a glass at these cozy spots. 

Editor’s note: This list has been updated from a previous version first published in March 2023. 

SOUTH
Shannon View Inn, Warwick
This traditional Irish spot offers new twists on classic dishes, such as the Cape Cod Reuben served with a filet of fried haddock and Irish spring rolls stuffed with corned beef, sauerkraut and cabbage served with Russian dressing. Shannon View Inn is open Monday through Friday from 12 p.m. to 12 a.m. and Saturday and Sunday from 9 a.m. to 12 a.m. 1901 Post Rd., Warwick, 401-732-0999, shannonviewri.com 

Kelley’s Deli, Westerly
Far from a traditional deli counter, this breakfast restaurant offers both Irish breakfast and lunch specials. Start off your day with the Spicy Leprechaun: Irish potato cakes topped with sunny side eggs, cheddar jack cheese, sour cream, sriracha and green onions with toast and home fries. For a more traditional meal, try the Irish Fry Up: two eggs, two potato cakes, corned beef hash, bangers, rashers (thin slices of bacon) and toast, or the Dubliner: two eggs, two slices of raisin bread, French toast, bangers, corned beef hash and an English muffin. If you’re visiting for lunch, grab a Reuben, corned beef melt or Killarney sandwich. Hours are Tuesday through Saturday 7 a.m.–2 p.m. and Sunday 7 a.m.–1 p.m. (Closed Mondays.) 116 Granite St., Unit #8, Westerly, 401-596-9896, kelleysdeli.com 

Ocean Mist, Wakefield
This waterfront dive bar has some tricks up its sleeve for St. Paddy’s Day. Rhode Island Music Hall of Fame Inductees Steve Smith and the Nakeds are kicking off the evening at 4 p.m with live music. All patrons are encouraged to sport their best shades of green to match the green beers the bar will serve. Corned beef, cabbage and Guinness will be served all day long. Hours are Monday through Friday, 10 a.m.–1 a.m., ands Saturday and Sunday, 9 a.m.–1 a.m. 895 Matunuck Beach Rd., Wakefield, 401-782-3740, oceanmist.net 

Pancho O’ Malley’s, Narragansett
Founded on St. Paddy’s day more than thirty years ago, celebrate Pancho O’Malley’s anniversary this holiday. Favored by college students and ‘Gansett locals alike, this spot features Irish pub-fare favorites like Guinness and corned beef Reubens, as well as Mexican-style go-tos like nachos topped with cheddar jack cheese, diced tomatoes, olives, scallions, and jalapenos. Pancho’s food and drink combinations live up to the bar’s famed slogan: “The Irish Pub with Mexican Grub.” Hours are Monday through Saturday, 11 a.m. to 1 a.m., and Sunday from noon to 1 a.m. 140 Point Judith Rd., Narragansett, 401-782-2299, panchoomalleysri.com 

Mews Tavern, Wakefield

Celebrate St. Patrick’s Day the Mews way with a special draft list and Irish whiskey cocktails. Kitchen specials will include Guinness beef stew, St Patty’s six-pack sliders, corned beef Reubens, Irish fish and chips and more. Open seven days a week, 11 a.m. to 1 p.m. 456 Main St., Wakefield, 401-783-9370, mewstavern.com 

NORTH
Arigna Irish Pub and Coal Fire Kitchen Pawtucket, North Providence
You can find classics like the Reuben, Irish tater kegs (large tots filled with corned beef, Swiss cheese and sauerkraut) and bangers and mash (Irish sausages and mashed potatoes) at both the Pawtucket and North Providence locations. See website for hours. 507 Armistice Blvd., Pawtucket, 401-727-2625; 1058 Charles St., North Providence, 401-642-5853, arignairishpub.com 

McBride’s, Providence
This classic Irish pub follows the tried-and-true Guinness brand method. “We use a twenty-ounce Guinness-branded glass,” says bar manager Brendon Plouffe. “We begin pouring at a forty-five-degree angle and fill the glass about three-quarters full, up to the crest, using a forward pull on the tap. We let it rest for 120 seconds, or two minutes. Once the beer has settled and rested, we push the tap handle away from us to not allow any more gas, only beer, until it has crested right over the glass and has a three-quarters inch of foam.” On the munchies side, McBride’s is well known for its corned beef sliders, Irish quesadillas (corned beef, cabbage cheddar and mozzarella) and Irish nachos (housemade chips loaded with shepherd’s pie lamb filling, shredded cheddar cheese, sour cream and spring onion). On the holiday itself, the pub will also feature live Irish music by Sean Connell from 1 to 4 p.m. and by Turas from 5 to 9 p.m. 161 Wayland Ave., Providence, 751-3000, mcbrides-pub.com 

EAST
Buskers, Newport
For a full-blown Irish buffet, visit this gastropub on Thames Street. The Welsh Rarebit, a.k.a. cheese toasties, are slathered with melted Irish whiskey cheddar, whole grain mustard and Ballymaloe country relish. Try the Boxty for homemade Irish potato cakes served with sour cream and scallions. Scotch eggs are wrapped in Irish sausage and breadcrumbs and served with Ballymaloe Irish country relish. The potato skins are stuffed with corned beef, mashed potatoes, cheese and bacon, topped off with sour cream. Order the Irish Mixed Grill stacked with marinated steak tips, bangers, rashers, black and white pudding and Irish baked beans. Both corned beef and traditional Irish ham dinners are served with cabbage, smashed carrots and parsnips, mashed potatoes and parsley sauce. You can even get Seamus’ Irish breakfast with eggs, rashers and bangers. Hours are weekdays noon–1 a.m. and weekends 11 a.m.–1 a.m. 178 Thames St., Newport, 846-5856, buskerspub.com 

The Reuben sandwich is made of corned beef, sauerkraut, Russian dressing and Swiss cheese. Getty Images.

Aidan’s Pub, Bristol
This waterfront location will offer traditional meals like corned beef and cabbage, Reubens, Ulster (eight-ounce) burgers, bangers and mash, Dublin pot pie, Shepherd’s pie and Jameson whiskey-flavored salmon. For brunch, bangers, rashers and limerick bacon will be available along with black and white pudding. Authentic Irish music is also played every Sunday (note: St. Patrick’s Day falls on a Sunday this year). Open daily 11:30 a.m.–1 a.m. Hours may differ for the holiday and the kitchen is open until 10 p.m. 5 John St., Bristol, 254-1940, aidanspub.com 

O’Brien’s, Newport
O’Brien’s bartenders actually had a class on the proper way to pour a Guinness to make sure each pour is uniform. According to general manager Kerrie Philbin, bartenders pour the stout at a forty-five-degree angle and fill the glass three-quarters of the way up. Let it sit until it settles and turns from a creamy tan to a nearly black color, then top it off vertically by pushing the tap handle away from you. Pair of follow up your Guinness with a Reuben, beer-battered fish and trips or some of their signature beef stew. Open Monday through Thursday, 5 p.m.–1 a.m., and Friday through Sunday from 11:30 a.m.–1 a.m. 501 Thames St., Newport, 849-6623, theobrienspub.net 

Getty Images.

The science of pouring a Guinness

Guinness should be poured from a tap equipped with a special spout that uses both nitrogen and carbon dioxide to dispense the beer through the lines. This creates a cascading effect, where the bubbles travel down and around the glass rather than up. The color changes from creamy light to dark ruby red as it settles. The head should be eleven-sixteenths of an inch. The smaller the head, the sweeter the beer, whereas the thicker the head, the more bitter the brew. 

The 119.5 second pour 

Hold a Guinness harp glass at a forty-five-degree angle and pour three-quarters full, let cascade for one hundred and nineteen-point-five seconds, according to Guinness. Top with foamy head poured upright. 

Irish bartender method 

Pull the spout toward you and pour straight into glass until three-quarters full, let cascade for one-and-a-half minutes. Top with foamy head with the spout away from you. 

Standard bartender method 

Pour at a forty-five-degree angle and finish with a continuous upright pour without settling. 

Canned beer pours 

If tapped Guinness isn’t available, a canned pour at home can be just as satisfying. The can must be chilled and poured into a room-temperature glass. A chilled glass will disrupt the nitrogen gas process. The can contains a nitrogen-filled widget to emulate a draft pour. 

Ladle it in 

This works for a black-and-tan-layered beer. Pour a light beer, preferably an IPA, at an angle to fill the glass about two-thirds. Pour a Guinness over an inverted spoon to create the layered effect. 

Get vertical 

Flip the can upside-down directly into a glass and let it fill. For extra flair, pour it vertically from as high as you can. 

Don’t like Guinness?

Here are some other local stouts.*
*Subject to change based on seasonality and availability.

Crooked Current Brewery, Pawtucket, crookedcurrentbreweryri.com
Oatmeal Raisin Stout
Extortion Eggnog Milk Stout
Chocolate Cherry Stout
Chocolate Habañero Stout
Chocolate Orange Stout
Milk Stout
Imperial Stout
White Stout 

Grey Sail Brewing, Westerly, greysailbrewing.com
Dave’s Coffee Stout — Bold roasted coffee notes mixed with velvety dark chocolate and caramel.

Long Live Beerworks, Providence, longlivebeerworks.com
Just Grand (Irish Stout) — Dry.
Chewy Bites (Pastry Stout) — Brewed with coconut, caramel and vanilla (think a Samoa Girl Scout cookie).
Shadowed Passages (Barrel Aged Stout) —  Aged two years in Belle Meade bourbon barrels, then conditioned on toasted coconut, toasted almonds, cocoa nibs and coconut macaroons.

Proclamation Ale Company, Warwick, proclamationaleco.comA Pig in a Cage Imperial Stout
A Tad Dainty Imperial Stout
Black Hexes Imperial Stout
Broze Oatmeal Milk Stout
Cocoboi Imperial Stout
Dr Presley Imperial Stout
Hermanos Oatmeal Milk Stout
Moon Destroyer Imperial Stout
Obsidian Currants Imperial stout
Sarah Cynthia Sylvia American Stout
S’moregasbord Imperial Stout
Socks and Shoes Irish Stout
Sun Destroyer Imperial Stout
The Answer is Cake Imperial Stout 
Optical Traces Imperial Stout
Tiny Little Hexes Stout
Xenith: The Final Form Salted Caramel Imperial Stout
Zzzlumber Imperial Stout 

*See website for flavor profiles.

The Guild, Warren and Pawtucket, theguildri.com
Mrs Stoutfire Oatmeal Stout with Raisins — Rich aroma of dark chocolate and toffee with a creamy mouthfeel.

Moniker Brewery, Providence, monikerbrewery.com
West End Reserve Imperial Stout — Bold, smooth and boozy. Brewed with dark brown sugar, vanilla beans and coffee.

Apponaug Brewing Company, Warwick, apponaugbrewing.com
Kilter Oatmeal Stout — Creamy and velvety smooth with a moderate coffee flavor and subtle nuttiness.
Off Kilter Dirty Chai Stout — Smooth and velvety with a robust blend of Costa Rican and Guatemalan coffee beans, complimented by an aromatic bouquet of cinnamon, cardamom and clove.
Good Craic Irish Stout — Chocolate and roasted malts reminiscent of a Twix bar.
Impact Parti-Gyle Style Imperial Stout — Full bodied with robust notes of baker’s chocolate and a sweet nuttiness.
Empire’s Ghost Imperial Stout — Cacao nibs and vanilla bean aged on French oak. Flavors of milk chocolate, vanilla bean and toasted oak with a slightly nutty finish.

Phantom Farms Brewing, Cumberland, phantomfarmsbrewing.com
Berkeley American Stout — Medium-bodied with aromas of biscuits and mocha.

Newport Craft, Newport, newportcraft.com
Malasada Stout – Barrel-aged with decadent notes of creamy cinnamon sugar and vanilla.

Whalers, South Kingstown, whalers.com
Hazelnut Stout — A cream stout with a light hazelnut aroma. Smooth, velvety body with lingering dark chocolate and coffee notes.

Ragged Island brewing Co., Portsmouth, raggedislandbrewing.com
Custom House Coffee Stout — Uses generous amounts of chocolate malts and a unique blend of cold brew coffee styles. Initial notes of sweet malt and bitter cacao with a clean, roasted coffee finish.