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Ceol

Owners Loretta Heaney and Samantha Meehan opened Ceol [pronounced KOL] in 2005. Here, Chef Noel Thompson cooks a number of Irish and American classics. His signature dish is the “shepherd’s pie,” but the menu includes other temptations such as the “Gaelic filet mignon” with cognac peppercorn sauce or his “Waterford stuffed chicken,” a free-range chicken plumped with sun-dried tomatoes and mushrooms. The three-course, $20 prix-fixe “Celtic Feast” sunset supper menu changes daily and is available from 4 pm to 9 pm at Ceol (Gaelic for “music”). On Wednesdays and Sundays, diners can listen to traditional Irish music while they eat, or come on Monday nights for a game of bingo. The restaurant is open daily for lunch and dinner and also offers an Irish breakfast during its weekend brunch, from 11 am to 3 pm.

Where: 191 Smith St. at Warren Street
Tel: (347) 643–9911
How much: Entrees: $13–$21.
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Updated May. 1, 2009
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