Irish Whiskey Class
Sample a selection of Irish whiskeys at this intimate tasting class, led by spirits expert George B. Summer. He'll discuss the Emerald Isle's various styles, whiskey-producing regions and the history behind some of its best distilleries, while you quaff six pedigreed pours, which might include a Redbreast 12-year and a Greenore eight-year single-grain. Chelsea Wine Vault, 75 Ninth Ave between 15th and 16th Sts (212-462-4244). 6:30--8pm; $75.
Thu 15--Sat 17
St. Patrick's Day Pastries at Dominique Ansel Bakery
Pastry chef Dominique Ansel may hail from Paris, but that won't stop him from creating boozy Irish treats to put you in the holiday spirit. Stop by his charming Soho patisserie from March 10 to 17 for limited-edition goodies, including a black-and-tan clair filled with Guinness-and-Bass cream ($5.75), as well as a four-leaf-clover macaron set ($12), featuring a quartet of creations filled with Irish whiskey and chocolate ganache. Dominique Ansel Bakery, 189 Spring St between Sullivan and Thompson Sts (212-219-2773). 8am--7pm.
The theme of this St. Patrick's Day bash is, unsurprisingly, booze—lots and lots of it. For $35, score unlimited pours of select draft beers and White Pike whiskey, while enjoying musical selections from Justine D. and Dominique Keegan. Get some fresh air on the outdoor patio, then enjoy the craic inside at the bar. Loreley Williamsburg, 64 Frost St at Meeker Ave, Williamsburg, Brooklyn (718-599-0025). 9pm--4am; $35.
St. Paddy's Day at Ulysses
Ulysses channels the auld sod by carpeting Stone Street with real grass for a tented all-day festival. Fuel up with a gratis Irish breakfast (8:30--10am); then throw back Guinness ($7) and Jameson ($8) till the wee hours. At 6pm, take a break from boozing to dance a jig or two with an Irish-American jam band. Ulysses, 58 Stone St at William St (212-482-0400). 8:30am--4am.
City Grit: St. Patrick's Day Dinner
Find a St. Paddy's feast with some gourmet flourishes at this culinary salon. City Grit founder Sarah Simmons will prepare the four-course prix fixe which includes cheesy Welsh rarebit and roasted tomato relish, corned beef, Dublin coddle (a hearty sausage stew) and Irish soda-bread pudding for dessert. Then partake of beer ($5--$8), wine ($9--$18) and green punch ($11). City Grit, 38 Prince St between Mott and Mulberry Sts (646-580-5720). 7--10pm; $55.
Irish Cooking Class
Learn to whip up classic Irish dishes at a hands-on cooking class and tasting. You'll make favorites like caraway soda bread and corned beef with cabbage, then dig into the results, alongside beer and Michael Collins and Powers Gold Label whiskeys. Ger-Nis Culinary & Herb Center, 540 President St between Third and Fourth Aves, suite 2E, Gowanus, Brooklyn (347-422-0337). 4--6:30pm; $65.
St. Patrick's Day at Char No. 4
This Cobble Hill 'cue joint gets into the spirit with Irish hooch, as well as menu additions like house-smoked corned-beef hash ($13). Throw back a pint of cask-conditioned Irish stout from Brooklyn Brewery and a one-ounce pour of Powers Gold Label Irish whiskey ($9), or work your way through a flight of Irish whiskeys like Redbreast 12-year, Tullamore Dew ten-year single-malt and Jameson 12-year ($20). Char No. 4, 196 Smith St between Baltic and Warren Sts, Cobble Hill, Brooklyn (718-643-2106). 10am--2am.
St. Patrick's Day at Spike Hill
Find Guinness on draft ($6) and whiskey flowing into the wee hours at this marathon party. In addition to the ten Irish drams ($5--$18), enjoy special dishes like corned beef and cabbage ($11.75) and a full Irish breakfast ($12.75), featuring black pudding, white pudding, baked beans, fried eggs, tomato, Irish bangers and Guinness soda bread. Twirl your date around the room as a guest DJ and a bagpiper play tunes inspired by the Emerald Isle. Spike Hill, 184 Bedford Ave at North 7th St, Williamsburg, Brooklyn (718-218-9737). 11am--4am.
RECOMMENDED: See the full St. Patrick's Day in NYC guide
Chef Rob Newton is one of New York’s great Southern-cuisine champions, from the comfort-food–focused Smith Canteen to the fried-chicken kitchenette Wilma Jean. Now the Arkansas native combines Southern cooking with New American leanings at this 102-seat Downtown Brooklyn restaurant, named after the American hardwood tree. Dishes include winter mushrooms with tofu skins and Calabrian chili; braised turkey in broth with hominy and fried onions; and East Coast fish muddle (seafood stew) with potato chips and bacon.
Venue says: “Social hour Monday through Friday starting at 4 pm. Come in to enjoy signature cocktails at special prices”