AUBURN — With menu in hand, it was a tough choice.

New York strip steak with Jameson Whiskey ($12.95) or a grilled Reuben — a corned-beef brisket with sauerkraut and Swiss, served with fries ($7.95)? Maybe bourbon-glazed grilled salmon ($12.99). Or beer-battered fried haddock ($11.99).

I was leaning toward the haddock when I was warned.

“It’s really big,” said the waitress at Danny Boy’s Irish Pub and Restaurant at the Fireside Inn.

Figuring that’s not a problem, I went ahead and ordered the fish and chips, minus the chips. My nod to healthy eating, I opted for a baked potato instead of fries, iced water instead of soda.

My water quickly arrived in a pretty glass with lemon.
I ordered a cup of seafood chowder ($4). It was packed with flavor. You could see the big chunks of fish and clams.

As I enjoyed the chowder, I took in the surroundings.
My first trip to Danny Boy’s, I didn’t realize at first that patrons have two choices of ambiance. You can eat on the pub side, which is where I initially sat down. There’s a bar, pool tables, a juke box in the corner, tables and green cushioned chairs near an Irish mural, and a television. To me a blaring television and eating don’t mix. And the air conditioner seemed to be cranked. When I mentioned I was cold, the waitress immediately turned off the air.

Then I noticed the dining room next door, and asked if I could move. Of course, she said.

The dining room was a whole different experience.
It was all white tablecloths with matching cloth napkins placed attractively in drinking glasses. On each table was a flower and candle.

The television was no longer heard, replaced by soft, Irish music, giving a pleasant Celtic feel.

Much better. In fact, very nice. The Enya-like music was easily heard, but quiet enough to be relaxing and allow for conversation.

It didn’t take long for my meal to arrive. I gasped when the plate was placed in front of me.

The haddock portion was so big it went from one side of the plate to the other, dwarfing the potato.

“We do an eight-ounce piece of haddock, which is big. But the batter makes it look huge,” explained Executive Chief Theresa Hyatt.

I cut the haddock in half and started in, liking what I was tasting. The beer-batter crust was crisp, the haddock was light and tasty. The rest of the haddock went home for lunch the next day. I needed room for dessert.

There are four dessert choices, the waitress said with pride, all made on the premises by Hyatt, a pastry chef certified by the American Culinary Federation.

Choices included a blueberry white chocolate bread pudding, pumpkin-and-chocolate mousse,
and a warm chocolate chunk cookie dough in a hot fudge sundae. All the chocolate Hyatt uses is from Belgium. “I think they make the best chocolates,” she said.

I was torn, but went for the chocolate torte with cream cheese frosting and a raspberry sauce, with a cup of tea.

The cake was good, but the frosting a bit too much for my taste. The presentation was an eye-pleaser, the raspberry sauce was swirled on like art on a canvas.

It wasn’t very busy on the Thursday night I went, and I didn’t see any other waitresses but the one who served me. The waitress explained she was the only one at the moment; they were looking to hire.

Danny Boy’s menu offers children’s meals “for the lads and lassies” for $3.95. Choices include macaroni and cheese and a roll, burgers and fries, chicken fingers and pasta of the day.

Chef Hyatt describes her menu choices as comfort-pub-style “with a twist. We do everything from scratch. We make our own onion rings, mozzarella sticks, our own sauces, our own soups.”

The upcoming fall/winter menu will include a roast turkey dinner with all the fixings for $12.95. “We use real roasted turkey, not the loaf.”

I didn’t skimp on ordering, treating myself to an appetizer, entrée and dessert. My meal came to $24.97, excluding tip. I left satisfied with what I ate and happy with the future meal in my doggie bag. The food was good, as was the presentation and service.

Tasty tidbits
What: Danny Boy’s Irish Pub and Restaurant
Where: At the Fireside Inn, 1777 Washington St., right off the Auburn exit of the turnpike
Why: Good food for dinner, when you want a break. Accommodating staff
When: Monday-Saturday, 4 to 9 p.m.
Contact: 777-1777 or www.firesideinnauburn.com/danny_boys.html

Beer battered fish and chips, a cup of New England clam chowder and home-made carrot cake at Danny Boy’s Irish Pub & Restaurant in Auburn.