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Going Green
A month of Irish breakfasts at Blue's Egg. And anther exodus from the Iron Horse.

                                            Photo of Blue's Egg by Adam Ryan Morris 

Dublin Blue’s
Now that it’s officially March, the race is on for that most Milwaukee of holidays – St. Patrick’s Day. The anticipation for Sunday, March 17, is almost too much to bear, I know. But there is a way to stretch the theme of being Irish through the whole month. In addition to the regular breakfast/lunch menu, Blue’s Egg is offering a list of specials honoring the land of leprechuans. Today starts the slow rollout. Next week, the specials will be out with a fury. Today’s list includes corned beef scramble with Irish whiskey sauce, fried oysters and eggs, and a bangers and mash omelet topped with Jameson cheese sauce and seasoned rye crumbs ($11.95-$13.95). Over the next few weeks you’ll find Ulster soda bread benedict; Guinness braised beef rib on cheddar soda biscuits; and boxty – potato griddle cake stuffed with braised turkey leg, cheddar and arugula, topped with fried eggs and chive-caper cream sauce. Hours: daily 7 a.m.-2 p.m. (317 N. 76th St., 414-299-3180)


Exit Again 
Following the recent departure from the Iron Horse Hotel (500 W. Florida St.) of food and beverage director Scott Pampuch, pastry chef Kelsey Williamson has also split, after little more than six months with the hotel. More details when I have them.  


Look for Dish on Dining on Tuesdays and Thursdays!

One more thing! Follow me on Twitter: @ann_christenson

If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com

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