Mar 112016
 
Kristine Froeba

Kristine Froeba

The Irish House Pub, St. Patrick’s Day, Tracey’s, Parasol’s, Street Parties, and Parades! 

It’s that time again. Green Beer. Green Hair. Green Everything. Cabbages flying. Jameson poured straight from the floats. Street parties. Corned Beef and Cabbage. Even Corned Beef and Cabbage PoBoys.

New Orleans and Uptown’s proud love of their Irish Heritage will be on display all week. Expect the NYPD, NYFD, and Chicago police department to join the party in uniformed kilts. For a few days, our historic Irish Channel will once again be Irish, if not exactly authentic, then at least New Orleans’ own brand of Irish. Along the parade routes, expect to see ladies of all ages kissing marching club members in exchange for paper flowers and grandmothers going long to catch hurled cabbages and the accompanying carrots and potatoes.

For those newer to NOLA and unaware of our Irish heritage, the Irish Potato Famine of 1845-1852 created an enormous influx of Irish Catholic immigrants settling into what is now known as the Irish Channel. My own forebears, on the Irish side, were the Mahers, on Chippewa near St. Thomas. They eventually lived next door to that other Irish foodie family, the Brennens. Irish Channel shotguns were filled with Irish children, whiskey, cabbage, potatoes, and the cleanest stoops, galleries, and streets in the city. By 1850, sources say that one in five New Orleanians were born in Ireland. A different, smaller, wealthier Irish Protestant group arrived prior in the 1700s. This group was the first to celebrate a NOLA St. Patrick’s Day in 1809. One of our first colonial governors was even named O’Reilly, albeit, he was a Spanish general, and extremely and rightfully unpopular amongst Louisiana Creoles.

The author contemplating her latest flower, Irish Channel Parade 2015 (courtesy of Kristine Froeba)

The author contemplating her latest flower, Irish Channel Parade 2015 (courtesy of Kristine Froeba)

Despite a few minor glitches in history, New Orleanians continue to love all things Irish and annually celebrate our ties to the old country with much preparation and gusto. The more traditional includes a pre-parade Catholic Mass, oddly, not at our historic Irish Channel Church, St. Alphonsus, but across the street at St. Mary’s Assumption Church (German Catholic built) on Constance and Josephine Streets. Mass is both prefixed and followed all week and beyond by libations, food, laughter, parties, and parades.

The Metro area boasts seven parades to be exact. The 66th Uptown Irish Channel Parade on Magazine Street is this Saturday at noon, following the traditional mass at St. Mary’s Assumption Parish – in the Channel.

Uptown Block Party and Parade Schedule:

Saturday, March 12 & Thursday, March 17, 2016
Parasol’s Block Party 10 a.m. – 8 p.m.

Saturday, March 12 & Thursday, March 17, 2016
Tracy’s Block Party 11 a.m. – ’til closing

Saturday, March 12, 2016
Irish Channel Parade – 1 p.m.

Irish House's Sticky Toffee Pudding and Cream

Irish House’s Sticky Toffee Pudding and Cream (Kristine Froeba)

If you want to put your own Irish on, head to The Irish House Gastro Pub on St. Charles Avenue. Chef Matt Murphy’s pub is celebrating Irish Week from March 5 thru March 17. Music, comedy, whiskey tastings, competitions, and a St. Patrick’s Day Jazz Brunch are on the schedule. The Irish House is always the place to find a traditional full Irish breakfast of Sunny Side Up Eggs, Rashers, Irish Sausage, Black and White Puddings, Baked Beans, Roasted Mushrooms, Grilled Tomato and Potato Hash.

Irish House Beer Battered Fish and Chips with Soda Bread (Kristine Froeba)

Irish House Beer Battered Fish and Chips with Soda Bread (Kristine Froeba)

The Zagat-rated pub and restaurant is also serving its traditional daily fare of a luncheon Corned Beef, and Cabbage Sandwich stacked with Housemade Corned Beef, Cabbage, Swiss Cheese and Russian Dressing on Toasted Rye.

Shepherd's Pie and Soda Bread from Irish House (Kristine Froeba)

Shepherd’s Pie and Soda Bread from Irish House (Kristine Froeba)

The dinner menu offers Potato and Leek Soup, Classic Beer Battered Fish & Chips served with Malt Vinegar, Shepherd’s Pie Covered in Cheddar, Bangers and Mash with Brown Onion Gravy and Crystal Onion Rings. Irish beers are on tap and Irish Soda Bread is served at table. “Afters” list traditional choices such as Irish Coffee made with Bailey’s and Jameson’s Irish Whiskey, Bailey’s Ice Cream, a Guinness Ice Cream Float, and Sticky Toffee Pudding with Toffee Sauce.

Not to be outdone, many local restaurants on Magazine are gearing up by stocking up on Jameson’s Irish Whiskey, local NOLA Brewery’s Irish Channel Stout, and Irish food specialties. Ignatius Eatery, on the parade route, is offering a Corned Beef & Cabbage Poboy served with the local Irish Stout.

Tracey’s and Parasol’s will be holding their Annual Block Party on both Saturday, March 12, and Thursday, March 17, from 10 a.m. until 8 p.m.

Tracey’s and Parasol’s will both be serving their messily fabulous traditional New Orleans Roast Beef Poboys. Tracey’s will also be serving cabbage and corned beef. Expect oodles of Green Beer, Green Jello Shots, and Green Wigs.

Éireann go Brách, Éirinn go Brách, Éire Go Bragh, or Erin go Bragh!

The Irish House
1432 St. Charles Avenue

New Orleans, LA
(504) 595-6755
theirishhouseneworleans.com

Hours:
Luncheon 11:30 a.m. – 3:00 p.m.
Brunch on Weekends: 9:00 a.m. – 3:00 p.m.
Dinner:  5:00 p.m. -10:00 p.m.
Bar Menu:  3pm-close
Happy Hour:  Mon-Friday 3:00 p.m. – 6:00 p.m.

Parasol’s
2533 Constance Street

New Orleans, LA 70130

(504) 302-1543

Hours:
Monday – Sunday 11:00 a.m. – 9:00 p.m.
Friday – Saturday 11:00 a.m. – 10:00 p.m.

Tracey’s
2604 Magazine Street
New Orleans, LA 70130
traceysnola.com

Kitchen Hours:
Sunday -Thursday 
11:00 a.m. – 10:00 p.m.
Friday – Saturday 11:00 a.m. – MidnightBar
Bar Hours:
Monday – Sun
day 11:00 a.m. …till you leave

Kristine Froeba is a fourth generation Uptown girl whose varied background includes food and travel writing, celebrity ghost writing, public relations, social media management, fundraising, preservationist, reluctant tabloid hack, and litigation specialist. She describes herself as part foodie, part writer, part historian, historic renovation zealot, and full time dabbler.

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