Photo of Champion's Pub by Thomas Nardini
Pimping Out Pat
It’s only once a year that -- in the spirit of Bono, James Joyce and Claddagh rings -- people get rip-roaring drunk. Once a year, in theory, anyway. But there is food to be had. A few examples are below:
At County Clare (1234 N. Clare St., 414-272-5273), they're setting up a full Irish brunch, served on the bar, buffet style ($12 per person). Bangers and rashers, eggs and potatoes, toast and oatmeal are some options. And that delicacy of green -- black and white pudding. Just show up -- the earlier, the better. Breakfast starts Sunday at 6 a.m. Paddy’s Pub (2339 N Murray Ave) is also doing a traditional breakfast (6-11:30 a.m.), followed later in the day by offerings of Irish stew and corned beef. The Irish Pub (124 N. Water St.), open at 6 a.m., is doing a morning meal of pancakes and bacon (4 bucks). The regular pub menu is also available all day. "Bette Champion's world famous" Irish stew is the dish of choice at Champion’s Pub (2417 N. Bartlett Ave., 414-332-2440). They'll start dishing it up at 11 a.m. Lastly, even an Italian dude can pull out the Irish. On Saturday, chef Tony Mandella is offering a couple of meals -- lamb and beef stew, and corned beef and cabbage. Eat there or order some to go. Fattoni’s Italian-American Deli & Catering (7212 W. North Ave., 414-479-9840) is open Saturday 10 a.m. to 4 p.m.
There's some mood-making to be done before The Big Day. Do that by reading "An Irish Toast," a feature in our March issue profiling this town's best Irish pubs. Click here.
Look for Dish on Dining on Tuesdays and Thursdays!
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If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: firstname.lastname@example.org