If you're looking to sit down and enjoy some nice bar fare and a good beer, check out these picks for Irish pubs from chefs around the country.

Jonathan Kavourakis, Executive Chef of Vandal (New York City)

Hair of the Dog — New York

At the appropriately named Hair of the Dog, on the Lower East Side, Chef Kavourakis likes to kick back with a cold one and classic bar food: “Spicy, extra-crispy wings, ice-cold Budweiser bottles, and $4 shots of Jameson. Please don’t judge me!”

Michael White, Chef and Owner, Altamarea Group (various locations)

The Walker Inn at The Normandie Hotel — Los Angeles

While in LA, Chef Michael White likes to stick to drinking when it comes to pubs. The Walker Inn in the Normandie Hotel doesn’t even have a food menu, but White loves the inventive cocktails: “Currently they are doing a series of drinks with Alice Waters. I loved the Fennel Farm to Glass; it’s a rum-based drink that makes use of the seed, bulb and pollen of the fennel. It’s all around a great place to end the day, with its drinks and atmosphere.”

Jody Adams, Chef and Owner, Saloniki (Boston)

Matt Murphy’s — Brookline, Mass.

Once again, Irish eyes are smiling on this neighborhood pub in Brookline, a favorite of Chef Jody Adams of Saloniki in Boston: “Pubs in England and Ireland are neighborhood gathering spots, like my favorite local pub, Matt Murphy’s. It’s been there for years. The fish and chips is always yummy, and the beer list is great. But above all, the reason I love it and go back again and again is because of the owner, Siobhan Carew, and her daughters, who touch every table with grace and a sense of humor. It’s truly a neighborhood joint.”

Max Schlutz, Culinary Director, Sessions West Coast Deli (California)

Muldoon’s — Newport Beach, Calif.

“A good bet any time of the year, but especially on St. Patrick’s Day, is Muldoon’s in Newport Beach,” says Max Schlutz. “I love supporting this local spot by dropping in for an honest pint of Guinness and a Glen of any age.” As for the food, Schlutz says it’s no slouch either: “They feature Irish classics, like savory meat pies and Irish stew, which are only second to their Doon’s Burgers. The St. Paddy features a half-pound of Angus beef, topped with Dubliner cheese, slab bacon and California avocado. After you eat, you can practice your Irish jig, as live music performances entertain nightly.”

Chris Santos, Executive Chef of Beauty & Essex (New York City)

Beekman Pub — New York

Chris Santos, executive chef of Beauty & Essex in NYC, likes to hit up Beekman Pub in the Financial District when he’s craving a hard drink and a good burger: “It’s one of the oldest pubs in NYC, open since 1936. Great burger!”

Tim Love, Chef and Owner, Lonesome Dove Western Bistro (Texas)

Boyd’s Jig and Reel — Knoxville, Tenn.

Everything’s bigger in … Tennessee? Chef Tim Love (who hails from Texas) chooses Boyd’s Jig and Reel, which has a sign proudly boasting the “largest Scotch collection in the world,” time after time: “Largest Scotch collection, live Celtic music almost every night, and an amazing staff.” Chef Love will be opening the third location of his restaurant, Lonesome Dove Western Bistro, in Knoxville this winter, so he’ll be close to his favorite watering hole.

Sarah Nelson, Executive Chef of The Stanton Social (New York City)

Brooklyn Public House — Brooklyn

Hospitality goes a long way for some people, and James Beard Award-winning chef Sarah Nelson will always remember this bar in Fort Greene for that reason: “Some of the first people I met when I moved to New York, the owners, are both from Belfast, Ireland, and you’ll know it once you are in the pub. And love their pulled pork sandwich!”