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Friday, October 24, 2014

Table for Two
Biddy is back!
Terry Biener

Biddy Mulligan’s Pub & Grill
20-22 E. Park Ave., Long Beach
(516) 208-8808

It’s been a rough journey for Biddy Mulligan’s Pub, but they are back in business and better than ever. Hurricane Sandy hit after they were in business only about a year and a half. So the renovations they did — replacing everything electric, the kitchen, furnishings, and more — were for a new establishment to begin with. All in all, the place looks great and spirit is amazing.

Music is heard before one enters. You’ll pass outside seating, bar stools and barrels. Inside, lots of wood is brightened up with colorful memorabilia and neon bar signs. Up front is an enormous bar. Walls are lined with booths and tables leading to a dining room in the rear. Also added is a dart alley.

Even the menu is new. While there is something for every taste and mood, an Irish essence is definitely present. In addition to traditional favorites like Bangers and Mash or Shepherd’s Pie, the chef adds an Irish twist to recipes; watch for Guinness or Irish whiskey. Soups, salads, appetizers, burgers, sandwiches, wraps and tidbits range from $3.95 to $9.95. Entrees (which include soup or salad, vegetable and potatoes) and pastas are $11.95 to $18.95. Kids’ dinners are $6.95 and include a beverage.

Steamy potato leek soup, perfect on a wintry night, was thick, creamy, and loaded with potatoes, carrots and celery. Spinach and artichoke dip was impressive — served warm, crowned with panko crust, the bowl encircled with pita points. Stuffed mushrooms were perfectly baked with crabmeat filling. Sliders were incredible, with lean corned beef, melted Swiss cheese and sauerkraut on soft potato buns. Chicken or beef are also available.

Guinness mac n’ cheese was generous in portion — corkscrew pasta tossed with cheddar, Swiss cheese and Guinness cream sauce, sprinkled with panko crumbs, and then baked. Gaelic chicken, sautéed breast in Irish whiskey cream sauce, was served with mashed potatoes and fresh vegetables. Fish n’ chips were beer battered cod with a crunchy exterior, moist within, served with tarter sauce and crisp homemade fries.

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