Coleman's Authentic Irish Pub

Coleman’s Authentic Irish Pub stays true to its name, appropriately tucked away on Tipperary Hill in Syracuse. For visitors and locals alike, the traditional pub has served as a hallmark for the historic Irish neighborhood since 1933. The miniature telephone booth for leprechauns just outside the main entrance ensures diners that Coleman’s leaves out no details when it comes to being authentically Irish.

When to Go: Coleman’s hardly sees a dull day, which is part of the reason it has been in business for more than 75 years. Live modern rock bands play for a packed house Thursday, Friday and Saturday nights free of cover, while Sunday evening diners are serenaded with traditional Irish music. A large dining room surrounds the centrally-located bar, which is open daily 11:30 a.m.-2 a.m. Lunch is served Monday through Saturday, 11:30 a.m.-4 p.m. Dinner can be enjoyed Monday through Thursday, 4 p.m.-10 p.m., and Friday and Saturday until 11 p.m. You also won’t want to miss the annual March 17 St. Patrick’s Day celebration. The bottom line: An often packed house adds to the enjoyable atmosphere.  

On Tap: What restaurant could claim itself authentically Irish without Guinness as a mainstay on tap? Aside from the famous stout, Coleman’s also boasts an assortment of other Irish ales on tap, such as Smithwick's, McSorely's and Killian's, in addition to traditional domestic beers, such as Coors Light, Bud Light, Sam Adams Seasonal and Blue Moon. The bottom line: You can’t go wrong with the ‘Nightly Beer Specials’ that feature $2.50 pints and bottles during happy hour Monday through Friday.

The Scene: The dark wood interior and dim lights provide the welcoming feel of a typical Dublin pub. The walls give wandering eyes many items to explore: Guinness posters, Irish family crests, maps of the homeland, newspaper clippings and, of course, television. A gift shop full of Coleman’s merchandise greets guests as they enter the restaurant. Coleman’s is located 10 minutes from the Syracuse University campus and five minutes from Armory Square. The bottom line: Coleman’s is in close proximity to anyone hoping to escape the gray skies of Syracuse and get a taste of the Emerald Isle.   

Blue Plate Special: A wide array of entrees fills the menu, anchored by traditional Irish dishes such as fish and chips, bangers and mash, shepherd’s pie, and corned beef and cabbage. For those seeking an Irish atmosphere but not necessarily the food, Coleman’s offers nontraditional dishes such as pasta, cheese steak, veggie burgers and salmon. Entrees under the Pub Fare section, mostly sandwiches, range from $7 to $10. Coleman’s Signature Dishes, such as the corned beef and cabbage or the Guinness Beef Stew, which all include soup or salad and a side, range from $13 to $20. The bottom line: You probably won’t have room for the Bailey’s cheesecake after these large portions.

The Crew: The friendly and knowledgeable servers readily offer suggestions for favorite dishes and consistently check with diners to ensure satisfaction. Dinner for four on a busy Sunday night was delivered promptly in about half an hour. The bottom line: A lively atmosphere and innumerous trinkets plastering the walls will keep you occupied during the relatively short wait for food.     

The Crowd: As a Tipperary Hill mainstay, Coleman’s is just as much a local favorite as it is a tourist attraction. Families, friends, students and strangers dine and drink at this famous pub year-round. Expect a younger crowd on weekend nights when the live bands play. The bottom line: If you haven’t been, you don’t know what you’re missing.

The Deets: As its Web site boasts, Coleman’s has more than tripled its size since its establishment in 1933, a credit to its success in the area. Situated in the heart of Tipperary Hill at 100 South Lowell Ave., Coleman’s offers a wide array of traditional Irish dishes and drinks for affordable prices in a unique and entertaining atmosphere. The bottom line: You’ll be looking forward to your next trip as soon as you leave.

Review by Jen McCaffrey