The Luck of the Irish

March 17th commemorates the death of St. Patrick, who legend says, spread Christianity throughout Ireland, teaching about the Holy Trinity using the shamrock for symbolism, questionably driving out “snakes” as he called the indigenous pagans, and famously converting them to Catholicism around 400 AD. According to DigitalHeritage.org, a collection of materials created by the students at Western Carolina University, it was a different type of religious conversion- this time from Catholicism to Protestantism- that brought the Scotch-Irish migration to Appalachia.

In the early seventeenth century, King James I of Britain encouraged loyal Protestant Scottish subjects to migrate to the northeast (Ulster) region of Ireland, hoping to convert the Irish Catholics. This led to angry, dispossessed Irish and an eventual civil war. Burdened with religious persecution, economic hardship, and the destruction of war, this group, known as the Ulster Scots, began migrating to North America.

Many of the first Scotch-Irish immigrants arrived in Philadelphia, a port with a direct sea route to Ulster. Between the 1680s and 1815, an estimated 100,000 Ulster Scots made the journey, with the earliest arrivals farming in southeastern Pennsylvania, usually after seven years of indentured servitude to pay off their travel expenses. Latecomers traveled further inland, first to Virginia’s Shenandoah Valley and eventually to the western Appalachian Mountains of the Carolinas and Tennessee. With them, they carried their religion and traditions, absorbed into the distinctive blend of ethnic groups that created Southern Appalachian culture.

In 2025, a different type of migration infused the Cashiers Valley with Celtic culture, one that began in South Florida, lasted over a decade in Highlands, and ultimately landed at 341 HWY 64, where traditional Irish and Southern hospitality meet contemporary American flair.  Jacque Babac and D’Arcy Adams met while working at Wolfgang’s Restaurant & Wine Bistro in Highlands. Both moved to the area from South Florida and spent a decade honing their culinary craft at the beloved Highlands fine dining establishment, Babac as restaurant manager and Adams as sommelier. When they received word that the Wolfgang’s would close after 30 years, they decided to embark on their own epicurean adventure, but what?

“We wanted to create something that was like a ‘Cheers’ where everyone knew each other and felt welcome,” says Jacque. D’Arcy continues, “We’ve traveled a lot, and it always seemed like no matter where we went, there was an Irish restaurant at the center of town- Argentina, Nepal, Vietnam- a place to grab a Guinness and fish and chips.” With shared Irish roots, a Gaelic culinary venture seemed destined; they booked an inspirational trip to Ireland. “We came back, picked a color of green, and started painting the walls,” Jacque laughs. By July 2025, the Cashiers Celtic Table opened to the public.

Photos from Babac and Adams’ trip to Ireland, as well as pictures from family and friends, are displayed as a gallery wall circling the 16-table dining area, effortlessly capturing the ‘Cheers’ nostalgia of community togetherness. Though Cashiers Celtic Table is a new stage, the players are old friends; most of the staff worked in concert at Wolfgang’s, and loyal customers were eager to be reunited with the team. “We have an amazing following from Highlands, and it is such a blessing that they are making the drive over. Half of our reservations nightly are from Highlands. It’s been so fun getting to know all the people in Cashiers as well,” Jacque shares.

The outdoor covered patio provides pet-friendly seating with nine additional tables, a gas fireplace, and individual gas heaters; blankets are available upon request. Pull up a stool at the 12-seat bar and ask head bartender, Kayla Khoury, for a specialty cocktail, like the Fig Royale, an exclusive mixture of fig vodka, prosecco, fresh figs, and thyme. It goes without saying that draft beers include Guinness; there’s a wide selection of whiskey, and with a level two sommelier as co-owner, the wine list expands weekly.

Traditional Irish menu items were created by executive chef Brian Lasure, a South Florida friend of Adams’ who followed D’Arcy to Highlands, working at Wolfgang’s for nine years. Guests can choose from house-made corned beef made with braised pickled brisket, served with cabbage, carrots, and potatoes; Guinness-stewed beef stew; beer-battered cod fish and chips; and ground lamb shepherd’s pie.  Fresh soda bread is made daily. “We sell a lot of fish and chips, but it is pretty well spread out; there is something for everyone,” D’Arcy mentions, referring to entrees including herb-crusted salmon, local trout in lemon caper sauce, chicken cordon bleu, and fried Wellington.

In 2026, Cashiers Celtic Table will expand its offerings. Sunday Brunch from 11:30 am to 3:00 pm began in January, and they will be open for lunch during the summer season. With a seasoned crew that hosted thousands of rehearsal dinners at Wolfgang’s, wedding planners and mothers of the groom will be thrilled to hear that outdoor cocktail parties and indoor dinner service make this venue an excellent location for rehearsals. Wondering what the crew has up their leprechaun sleeves for Saint Patrick’s Day? “We’re going to have the biggest party that Cashiers has ever seen,” D’Arcy laughs. Make sure to follow Cashiers Celtic Table’s social media platforms to learn more about their plans for live music, beer foam, and fish and chips.

Like St. Patrick, Cashiers Celtic Table uses the symbolism of the shamrock in their logo. And while the clover is undoubtedly a wink at the Irish fare to be found inside, Babac and D’Arcy’s desire for the spirit of gathering recalls another Gaelic symbol, the Celtic Knot. This ancient interlacing symbol found in art and chiseled in stone is believed to have deep meanings of interconnectedness. With a staff and growing client base who share the joy in coming together over a warm meal or cold beverage, connectedness takes on added significance. “Word is getting out, and each week is getting better than the last. We have people who will come daily and just get one beer,” Jacque beams. Like Southern Appalachia itself, Babac and Adams’ Irish heritage is lending to the plateau’s unique culture and reminding us that community is what makes us truly lucky.

Cashiers Celtic Table

341 US-64, Cashiers, NC 28717

(828) 743-8007

Cashiersceltictable.com