The Fitzgeralds have enjoyed restauranting since the 1930s when Allen and “Mom” Fitz owned a tiny inn in Emmitsburg until 1941. Their middle son Mike and his wife Doris bought the present restaurant in 1963. Five sons and four daughters grew up working here, each learning the business from pot sink, to the cook line, to the dining room. (Did you know all their names begin with D?). Eldest Donna became general manager straight out of St. Joseph’s College in 1971. It’s still her first and only job!
Donna’s first trip to Ireland with Grandma Fitz in 1972 was the beginning of many journeys in search of Irish recipes, décor, blarney and wares. Like the design of an Aran sweater, an Irish theme has been gradually woven into the Shamrock’s menu and atmosphere. The menu logo and the 80 ft. flag in the yard express genuine American and Irish pride.
As a team, Mike and his “Mom” (our first cook) perfected the Crab Cakes and Maryland Crab Soup. Donna and Mike jointly created the rich Seafood Chowder and more. Once established, a recipe may remain unchanged and guarded for decades.
These days, in addition to traditional Irish dishes, the Shamrock features Hand Cut Steaks, Eastern Shore Soft Shell Crabs, and seasonal specialties of Shad and Roe, Rockfish, Trout, and Fried Fresh Oysters known to be the best far and near. Lamb Shank, Fish ‘n Chips, Crab Cakes, Salmon… we offer variety with quality.
Each day, several generations of Fitzgeralds warml
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