We had been to The Shannon Pub a few years ago, and not much has changed. Perhaps the carpeting is a bit darker—but it’d be hard to compare “greasy dark green” to “greasy very dark green,” so we can’t be sure. The decor hasn’t changed, either. Maybe that’s good. Maybe it’s just the right environment for rearing a delicious beer-battered fish fry.
Wait. We’re sensing a pattern here. A good fish fry is not likely to be born in a sterile laboratory-like kitchen. When asked where to get a good fish fry in the Buffalo area, several of our friends recommended places that are poorly lit and unpretentious. The Shannon Pub fits right in, so what sets it apart?
From start to finish, every aspect of the meal was perfect. The foot-long slab of fish was coated in what might be described as some sort of fluffy crispy beer-infused pancake batter. The macaroni salad was the best Kate has ever had: not loaded with mayonnaise, and nothing added that doesn’t need to be there (read: tuna fish). The coleslaw could use a bit more seasoning—or whatever goes into coleslaw other than cabbage—but that’s being very critical. Kate opted for French fries, which are of the battered (seasoned?) variety. The kind that Burger King uses now. Pa Ingalls went with salt potatoes, which were…well…four tiny potatoes with some butter and salt. What else would you expect to be served on the Prairie?
They do not take reservations on Fridays. When we called, we were told to expect a wait of 30 minutes. However, we arrived at 6:40 and were seated within 20 minutes. If you arrive later into the evening, your wait will probably be shorter, but at the risk of being there when the band goes on at 8:30.