Crawl through the little front door built for the "wee people" and you'll understand why this restaurant is the center of Tipperary Hill, Syracuse's Irish neighborhood. (Don't worry: there's also a regular-size entrance.) Green beer flows freely every March 17, and corned beef and cabbage and open-faced Reubens lead the menu year-round. Also available: shepherd's pie, seafood, and burgers. The cozy wood-paneled, two-story pub has several fireplaces. There's a full bar and Irish bands play Thursday through Sunday. Patio dining is a summer option.
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