Greater Patchogue coverage is funded in part by New Village at Patchogue, open-concept rental residences with sleek contemporary design. Click here for a tour.
If you’ve been hankering for bangers, rashers and black and white pudding — not the easiest fare to track down nowadays on Long Island — you’re in luck.
After a summer-long hiatus, Fulton’s Gate in Patchogue is reintroducing its Irish breakfast this Sunday.
“We started it in January and ran it until June, and only until late May did it start to slow down, with the catering season,” said James Gilroy, who opened Fulton’s Gate on East Main Street with partner Declan Wallace in November 2014.
With the weekend engagement parties, weddings and Christenings now behind us, the Irish breakfast is back, he said.
Headlining the Sunday morning menu is the Traditional Irish Breakfast. That’s scrambled eggs, Irish bangers, rashers, black and white pudding, baked beans, and tomato.
Everything’s imported from the Emerald Isle, except for the eggs.
“We keep that American,” Gilroy said.
Click here to learn more about black and white pudding.
The breakfast/brunch runs from 10 a.m. to before the football games start at 1 p.m. on Sundays, though the menu will be available an hour earlier this coming Sunday for the Suffolk County Marathon that’s coming through town.
Fulton’s Gate bills itself as a traditional Irish pub. And by traditional, they don’t mean the pubs you’ve grown up with in the 1980s and 1990s. You won’t find mozzarella sticks or quesadillas here.
“People are getting savvy about food, especially in busy towns like this,” he said. “People are constantly tweeting about the interesting things they’re eating. Our menus mix traditional Irish-American — your corn beef and cabbage platter — with some newer, more inventive items like the appetizers, the beer-battered corn dogs, the herb-crusted fried provolone.
“These are nifty, more interesting pub food that you can do for same price as chicken fingers.”
Photo: James Gilroy mans the bar at Fulton’s Gate Wednesday. (Credit: Michael White)
