Vol. 4, No. 3, March 2007
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Authentic Irish Eats
TRINITY IRISH PUB & CARVERY Pier Shops at Caesars, Atlantic City 609-345-6900
The new Trinity Irish Pub & Carvery opened in October at the Pier Shops at Caesars as one of a trio of eateries at the Pier owned by the Lyons Group of Boston.
Since its founding in 1981, the Lyons Group has grown to a conglomerate of more than 30 restaurants, nightclubs and entertainment venues. The three eateries at the Pier—Trinity, Sonsie and Game On!—are the group’s first ventures outside New England. The company is Atlantic City’s largest independent restaurateur.
The authentic Irish pub and bar has been assembled from salvaged woods and materials brought to Atlantic City from Ireland. Each of the two dining rooms has its own bar, serving eight beers on tap, including Guinness. The booths, dark wooden tables and fireplace create a cozy atmosphere. There is even an old-fashioned chemist’s wall of drawers that can hold dozens of special ingredients.
Executive Chef Martin Doyle oversees the menus at all three locations. Following his training at the Dublin College of Catering in Ireland, Doyle spent two years as an apprentice at one of Dublin’s better hotels. He came to New York in 1987 to expand his cooking experience, and for exposure to new culinary styles. Trinity’s menu features traditional Irish fare. For example, they serve an Irish Breakfast Cobb Salad, Dublin Mushrooms, Dublin Coddle Casserole, an All-Day Irish Breakfast Fry, Bangers & Mash, and a Corned Beef Reuben Sandwich with Cabbage.
However, for those unfamiliar with Irish cuisine, or not adventurous enough to try it, Trinity offers standard American pub dishes like seafood chowder, club sandwiches, burgers, fish and beef. The rotisserie menu emphasizes freshly carved meats. A large rotisserie grill in the front bar displays meats and poultry as they spin on the rotisserie spindle.
Appetizers, soups and salads are priced from $6 to $15. “Pub Grub” items range from $10 to $12; entrees and those fresh cut from the Carvery are priced from $12 to $28. Trinity also features several potato and vegetable side dishes, all served family-style, for $6.
Trinity’s Irish roots also play a major role in the desserts, priced from $6 to $8. Using Irish whiskey, Irish mist and Guinness Stout, the chefs create desserts including crème brulee, ice cream torte, chocolate cake and sticky toffee pudding. There is also a daily selection of freshly churned ice cream flavors.
The Trinity Irish Pub & Carvery is located on the third-floor promenade at the Pier at Caesars. Hours are Monday through Thursday, from 11:30 a.m. to 3 a.m.; weekend hours are 11:30 a.m. to 4 a.m. Full menu service is available until 11 p.m. A bar menu is served until 1 a.m. Carvery items and entrees are served from 4:30 p.m.
Trinity is available for private parties. Live music is featured Wednesday through Saturday. Reservations and credit cards are accepted. Takeout is available. Parking is available in the garage at Caesars.
CHEF’S CORNER
Dublin Coddle
This classic dish uses Irish sausage, which is low in fat and with little or no spices. A mild breakfast sausage can be substituted. Back bacon, or “rashers,” is also used, which is closer to American ham or Canadian bacon, which can be substituted.
Ingredients: (per serving)
1/4 onion 2-3 fingerling potatoes
1/2 leek (white only)
3 slices Irish bacon (or Canadian bacon)
2 links Irish sausage
6.5 oz chicken stock
1/1.5 teaspoon herb mix (tarragon, tyme, parsley)
2-3 tablespoons mashed potato
1 slice country crostini (sourdough loaf)
Salt and pepper to taste
Herb oil (any fresh herbs added to olive oil)
To Prepare:
Roughly chop onions and bacon and slice leek (white only).
Cut Irish sausage and fingerling potatos into thirds. Blanch potatos in boiling water and cook three-fourths of the way through, then place directly into ice water to stop cooking process.
Place chicken stock in a pan with bacon, sausage, potatos, onion, leeks and herbs. Bring to a boil, then simmer and cook until sausage and potatoes are cooked through (approximately 5-7 minutes). Add mashed potato in small amounts to thicken. Add salt and pepper to taste.
Brush bread with herb oil and grill on both sides. Cut on a diagonal and serve with coddle.
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