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[Chef Talk]

Nine Fine Irishmen’s Mitchell Roberts is slightly obsessed with seafood

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Mitchell Roberts is executive chef at Nine Fine Irishmen, the recently renovated Irish pub at New York-New York.
Photo: Spencer Burton

After working in various kitchens at Paris and MGM Grand for seven years, Mitchell Roberts landed at the high-energy Nine Fine Irishmen at New York-New York in 2013. A native of Colorado who has worked in Chicago, Denver, Mexico, Cincinnati, Rhode Island and Massachusetts, Roberts has brought in a few new menu items while staying true to the Irish pub vibe.

Favorite food to eat: seafood “I developed a passion for fresh seafood working at a bed and breakfast in Massachusetts. It’s not that you can’t get good seafood here, but it’s completely different than straight off the boat on the East Coast.”

Favorite food to cook: seafood “My son was born out East, and that really stuck with him. My daughters like macaroni and cheese and hot dogs, but if you ask my son what he wants for his birthday, it’s lobster. He has expensive tastes.”

What to order at Nine Fine Irishmen: seafood (and steak) “We’re really big on appetizers here, like the fried pickles and Irish nachos, but I love steamers, littleneck clams with white wine, garlic and tomato broth. The steaks are really good here, too, all bone-in. Get a ribeye or New York strip, blue cheese-crusted.”

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