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Posted on Wed. Mar. 05, 2014 - 12:16 am EDT

Irish staples on menu for St. Patrick’s Day

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Don’t let the red hair fool you – there’s not a drop of Irish blood in this body. Or at least none that I know of.

My German-Cincinnati heritage, though, doesn’t stop me from enjoying the favored fare of Ireland, especially on St. Patrick’s Day. I think it demands it.

To celebrate the feast day of the patron saint of Ireland, area restaurants are serving up plenty of sauerkraut and rye, corned beef and cabbage.

Henry’s Restaurant, 536 W. Main St., will open at 11 a.m. March 17. The downtown bar, which usually opens at 4 p.m., will feature Irish stew and corned beef and cabbage all day.

Dicky’s 21 Taps in Georgetown North, 2910 Maplecrest Road, will have a St. Patrick’s Day weekend party from March 15 to 17. On the menu will be Irish stew, mashed potatoes, brats and sauerkraut. As for libations, there will be an Irish Tap Takeover featuring Irish-style beers, Irish car bombs, Irish whiskey and green martinis.

County Line Pizza in Zanesville will have Reuben grinders, sandwiches and pizzas through March 23. Owner Alice Castleman advises calling ahead to make sure she has the special available, as she adds her own touch to the sauerkraut and it has grown in popularity over the years. Grinders and sandwiches are $4.99 and pizzas range from $6.49 to $18.49.

Venice Restaurant, 2242 Goshen Road, will open at 11 a.m. to serve corned beef and cabbage dinners ($9.95) and Irish stew ($6.95). Green beer and Irish cocktails will also be served. A cover of $3 will be charged beginning at 2 p.m., marking the start of musical entertainment.


Deli 620, 620 Calhoun St., closed this week after the building was sold. A sign on the door says it is closed for renovations and will reopen under new management.

Giver’s Pizzaria, 3412 Fairfield Ave., is closed.


•Seven seniors from Anthis Career Center will head to Indianapolis to compete in the state Skills USA competition.

The culinary arts students, who staff the Barr Street Café, competing in the two-day event starting March 14 will be Will Cribb and Cheyenne Hoy in baking; David Leeuw and Oscar Sanchez in table service; and Nicole Gable, Austin Bird and Casie Wheeler in culinary.

Students will be competing for a chance to go to a national competition and earn scholarships.

•The director of culinary and nutritional services at Byron Health Center, 12101 Lima Road, has qualified to participate in a Cook-off Competition at the Art Institute of Indianapolis.

Lawrence Davis, along with other contestants, will be judged on knife skills, kitchen work and the finished products during the cook-off competition on Saturday in Indianapolis. The menu to be prepared will include shrimp cocktail, sautéed chicken breast with “creative garnish,” fresh broccoli sauté and rice pilaf.

Around town

El Azteca Restaurant, 535 E. State Blvd., is hosting a tequila tasting from 3 to 5 p.m. March 29. Attendees can sample Justin Timberlake’s 901 Tequila and house-infused blood orange margaritas.

A three-course off-menu dinner will be included. Tickets are $25 a person or $45 a couple; for reservations, call 482-2172.

Pembroke Bakery & Café, 300 E. Main St., has had its vegan menu approved as kosher by Rabbi Kornspan of Congregation B’nai Jacob. The designation includes baked goods, soups and daily rice bowl specials and gluten-free items.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8462.

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