The owners of Liam Fitzpatrick’s went to great lengths to create an authentic atmosphere. It’s a little larger than most of the pubs you’ll encounter in Hibernia but most of the details are there, from the bar to the fireplace nook to the raised dining area. The only authentic touch that is missing is the beer-sodden, well-worn carpeting that seems to be in every pub, and for that I thank the owners of Liam Fitzpatrick’s.There is authenticity in the menu, as well, and I wish the proprietors had the confidence to stick with them. It sends a wrong message, I think, when the server immediately recommends the nachos and announces the kitchen does a really good quesadilla. The kitchen does a very nice beer-battered fish, whether enjoyed as little bite-sized nuggets as an appetizer or as part of the iconic fish and chips. The batter was nicely done, a thick jacket on chunks of grouper. A simple tartar or malt vinegar would have been appropriate; I’m not sure why a Key West remoulade was offered as a dipping sauce.I also liked the Scotch egg, which had a perfectly hard-boiled egg inside a thick coating of spicy sausage. If the sausage didn’t have enough heat, a whole grain mustard could kick it up.For entrees the corned beef and cabbage came close to being a winner. The meat was just right, with just a bit of chew and a good salty taste (overseas you’re likely to see this dish listed as salt beef). However, the cabbage, a big wedge, was undercooked and hard, but still tasty.