Dining a la Onslow
Paddy's
by Amy Guthrie
Locally owned and operated, Paddy’s was opened by Patrick Smolski
and his mother, Marie McHugh, in May of 2005.
Patrick originally wanted to start a catering business but all that
changed when he came across this warm and cozy hideaway tucked just over the
bridge in Swansboro.
“This place just needed to be a restaurant.
There was a need in the area for a quaint, local, hangout,” he says.
The down-to-earth atmosphere created by the friendly staff will immediately
have you feeling right at home.
Paddy’s is the perfect place to relax with your dining partner,
without the high prices. A nice
tea light on the table and excellent customer service will have you hooked
after your first visit.
“We’re trying to hit that middle crowd – where you can come
out for awhile and not break your piggy bank,” Marie says.
Patrick has fun with the names on the menu.
Under “Din-Ayr” you can find fun entrees such as The Swashbuckler,
Chicken Maggie, Grateful Grouper and more.
Paddy’s Pleasures, typically known as appetizers, are the perfect
way to begin your evening. The
Italian Bruschetta consists of tomato, olive, fresh mozzarella and crostini,
which are thin slices of baguette bread baked with olive oil and herbs.
This strong flavor is an excellent accompaniment to a glass of red
wine.
Paddy’s Stuffed Mushrooms are silver dollar mushroom caps baked
with sausage and parmesan. I am
officially requesting that this be added to the breakfast menu.
Another plus: The sausage
is bought locally from Riggs Farm.
Paddy’s also supports local business every time someone orders
Steamed Clams. I had always heard
that the smaller clams were more tender than the larger shells I was used to,
and that was the case. What better way is there to preserve local culture than
to serve the good, small, local clams?
The waiter brings out two dishes of clam sauce, both served over
linguini. The spicy red sauce is a
tomato base with a blend of Italian herbs and spices while the creamy white
sauce has a tame, white wine and bacon flavor.
There are no choosing favorites; both sauces are delicious.
Fish and chips can always be found on the menu and is a popular
order. The large pieces of fried
grouper pair well with any of the Irish beer selections.
You can stick with the French fries, but sweet potato fries are another
favorite side choice.
Pirate’s Pork is also always on the menu.
This is my kind of eating and my favorite dinner choice.
The pork is cooked tender to perfection.
The marinade has a little kick but is quickly balanced out by the sweet
peach and cilantro salsa. This
creates an amazing combination to your palate.
Don’t
forget to save room for dessert. Their
famous sweet potato ice cream with coconut and rum sauce has to be Paddy’s
signature item. The name may sound
a little strange at first, but this ice cream whipped with sweet potatoes is
to die for. Due to popular demand,
Paddy’s has started selling the ice cream by the quart.
You absolutely cannot leave without trying it.
If you need a pairing for your dessert, Paddy’s makes an Irish
coffee to warm you up.
I know you are all wondering what the menu will consist of on March
17, St. Patrick’s Day. The
inside scoop says that something along the lines of Corned Beef and Cabbage
will be offered with complimentary Irish Soda Bread.
To ensure a spot, make your reservations now; it will fill up fast.
This little restaurant serves its meals with a big heart.
The owners and staff make you feel right at home and treat you like one
of their own. Chef Chris Allen,
who is currently attending
With
waterfront views and a wonderful atmosphere, Paddy’s is sure to become one
of your favorite restaurants. Be sure to check them out on Fridays when
Paddy’s offers up a special menu and live music.
Quick Bites
Paddy's
Address:
Telephone:
(910) 326-8800
Hours:
Monday-Friday, lunch starts at
Reservations:
Accepted
Payment
Type: Cash, Visa, MasterCard,
Checks
A TASTE of.....Paddy's
4
hearty servings
1
pork tenderloin, clean (no fat)
Cover
in extra virgin olive oil.
Roll in Cajun seasonings.
Place in a baking pan or casserole dish.
Add a little soy sauce and pineapple juice.
Bake at 400 degrees for 20 minutes for medium rare.
Top off with a dark rum and brown sugar reduction.
Peach
and Cilantro Salsa
1
whole tomato, diced
6
oz chopped red onion
2
oz fresh chopped cilantro
6
oz chopped peaches
3
oz dark rum
1/2
Tbsp brown sugar
Let mixture sit for 6 hours. Serve cold.
3/03/06
See the previously reviewed restaurants on the Restaurant Archive page
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