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For hearty Irish pub fare in Manhattan, you can't do better than a plate of stew or corned beef and cabbage at this venerable watering hole. Molly's has been open since 1960; the building itself has been a bar since 1895, and feels it: low ceilings, rough wooden booths, original 19th century fireplace and sawdust on the floor. The corned beef comes in juicy, garnet slices, and the stew is rich with lamb and great hunks of carrot, potato and rutabaga. The thick-cut, skin-on fries are unimpeachably greaseless and crisp. Molly's food isn't just good judged by the low standards of pub food; it's actually good. Plus, you can get a properly poured Guinness or stiff Irish coffee.