I had my biennial encounter with Andy’s corned beef plate today. I usually have it there around St. Patrick’s, but it was on the menu as a special today, listed uninvitingly as “boiled dinner.” Despite the description, it was very, very good – the best I’ve had there, and as good as anything similar I’ve had anywhere else.
The meat was tender and had nice fatty streaks, but it was the vegetables that were really impressive. There were beets, partially hidden at 10–11 o’clock, potatoes from midnight to 2, cabbage at 4, carrots at 5:30 (almost completely hidden), and turnips from 7 to 9. Every vegetable was perfectly cooked and salted, neither too hard nor too mushy. They must each have been steamed separately. The cook at Andy’s clearly took great care with this, and must be applauded. A little spicy mustard and it made a very satisfying meal – enough for lunch, and with leftovers that we shared (along with other stuff) at dinner.
Price, you ask? A princely $9.65.
