Burgers

Sliders

Killarney Rose

May 15, 2013 12:50 pm
mjbyers
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“It’s definitely a place for career alcoholics and sodden barflies to hang out and get wasted together.” Abigail, leaving a tip about Killarney Rose on Foursquare

Killarney Rose (photo by MJ Byers)

Eatery: Killarney Rose, 127 Pearl Street, New York NY

Killarney Rose is a pub that’s been around for over 40 years, and a handy counterpoint to those who say that the streets of the Financial District roll up at 8 pm (“the Rose”, as my friend Gary calls it, is open until 4 am on Thursdays and Fridays). I don’t frequently visit Killarney Rose. Mostly I would meet Gary (a big fan of “the Rose”) there before he decamped to California, and once in a while Husband and I go there as it’s one of the better pubs in our FiDi neighborhood. I’ve had many a “just one more” nightcap at this pub. The sliders, though, are my favorite thing about this place – I think they are among the best in NYC.

First the bad news – there are 12 of them per order if you buy from the bar menu. While that’s a great value if there are 4+ in your group, I am usually there with only one or two other people and we always struggle to get through them. I am one of those kids who got a guilt shower from the parents if I didn’t clean my plate, so I am always sad when I can’t eat something in totality – and I am especially devastated when the item I can’t polish off is really delicious.

Sliders at Killarney Rose (photo by MJ Byers)

What’s so great about these? The first thing that hit me when I bit into one was the pure, fresh meaty flavor. I don’t think they do much to the meat beyond add a little salt and pepper, and the preparation fluctuates between medium well or well done depending on who’s cooking. The size and thickness inconsistencies amongst the dozen sliders on the plate says that the patties are hand formed (yay!), tending to come in around the medium-size range. The cheese (I think they use cheddar) is pretty irrelevant to the experience given the potent flavor of the meat. The only tiny little complaint I have are the buns – they’re nice (kind of like Hawaiian sweet roles in terms of size and texture) but a bit outsized for the meat.

One additional tip: if you really are one of Abigail’s “sodden barflies,” try the pickle back shots. Quite good – there’s a bit of spiciness to the pickle juice that makes all the difference.