The Seattle outpost of a national chain got the Oirish right: lunches and dinners from boxty to corned beef and cabbage; a merry band of tattooed servers; and several meandering rooms, each more authentically nooked and crannied than the last—all afloat in a veritable Irish Sea of Harp and Bushmills. We’re partial to the chicken pot pie: a thick, buttery pottage crammed with peas, carrots, celery, and heaps of moist chicken, and crowned with a golden beret of sweet puff pastry that rises over the rim of its scalding ramekin like the head on a pint of Guinness.