History
The Full Shilling, located at 160 Pearl Street between Wall st. and Pine St. opened its doors to the public on December 15th 1999.
With its one hundred and one-year-old interior bar shipped directly from a pub in Belfast, The Full Shilling brings old-world ambience to the modern Wall Street crowd. Packing this place at lunch and after work on weekdays, people keep coming back to this New York classic.
TRADITIONAL FOOD
AN AUTHENTIC ATMOSPHERE.
Chef Hector Garzon (formerly of Arizona 206 and Monkey bar) created our New American Bistro Cuisine along with some classic Irish favorites.
Some of our signature dishes include:
GUINNNESS & BEEF STEW.
BANGERS & MASH.
BUTTERMILK FRIED CHICKEN SANDWICH.
SHEPHERD’S PIE.
BRAISED LAMB SHANK
A UNIQUE SPACE
AN AUTHENTIC ATMOSPHERE.
The main backbar and counter is 105 years old and came out of a bar in Belfast. The “snug” (a private enclosed meeting room at the end of the bar with a hatch for service) is constantly in use.
Patrons plow through the pub’s hearty menu of beer-battered fish-and-chips with tartar sauce, bangers and mash, and shepherd’s pie, and have a great time choosing between seventeen draft beers. The Full Shilling offers great food and service to a crowd that knows the difference.
“The Shilling is one of the coolest bars…The bar itself was imported from Ireland and sent over by way of boat via Atlantic Ocean…the staff there are friendly…the place is HUGE!!!” – A.G. www.murphguide.com
Located a stones throw from Wall Street it caters to a large lunch trade primarily from the financial district and a lively after work crowd.
