McGovern’s is an institution with indoor and patio dining. Corned beef and cabbage with boiled potatoes and carrots is something they feature every day but make sure you try their “Irish Mac and Cheese” with twisty Gemelli noodles tossed in a Guinness white cheddar & cream sauce and topped with bread-crumbs.
Shamrocks roast their corned beef every day for their corned beef and cabbage, and their Reuben, but how about you turn it up a notch with their “Irish Fries” delicious waffle fries loaded with corned beef, sauerkraut, and swiss cheese. If you still feel lucky, load up on their Reuben Rolls stuffed with corn beef and sauerkraut rolled into an eggroll with a side of 1000 Island Dipping Sauce, or just go Pot O ‘Gold wings either sauced or dry-rubbed with their smokey, Cajun seasoning.
Emmett’s public house in St Paul has a delicious Corned beef dinner with mustard-crusted corned beef, Brussel sprouts with bacon & onions served alongside mashed potatoes and brown gravy. If you are more of a sandwich person, you can load up on the Corned beef sliders with Jameson mustard, 1000 island, pickled vegetables & jalapenos, and hot pepper cheese.
Morrisey’s Irish Pub in Uptown Minneapolis has the classic Corned beef and cabbage entrée on their dinner menu but don’t miss their slow braised Corned beef sandwich with pickled onions whole-grain mustard ciabatta bread or check out their Corned beef hash with a Bloody Mary for brunch.
Merlins Rest on East Lake Street in Minneapolis has the largest selection of single malt scotches and Irish whiskeys. For those of you not crazy about Corned beef try their beefy Irish Stew with potatoes, carrots, and rutabaga in a rich beefy gravy. They have a spectacular Irish grass-fed burger loaded with smokey Connemara Single Malt Irish whiskey bacon jam, with ale cheese sauce and spicy onion strings. choice of side
Our friends at Red Cow in Minneapolis and St Paul are getting in on the boozy shake situation with St. Patrick Day Themed shakes. They take their minty Leprechaun Mint Shake that’s topped with chunks of fudgy brownie and add a bit of Jameson Irish Whiskey to the situation for their Luck O’ The Irish Shake.
Parlour Bar St Paul is also featuring boozy shakes. Ask for their grasshopper or their boozy Shamrock Shake, and you’ll get a minty, adult boozy beverage that is large enough to share.
Kieran Folliard of Kieran’s Kitchen in Minneapolis, Jacquie Berglund of FINNEGANS, Maeve O’Mara of Irish on Grand, and Tom Whelan of Irish Fair of Minnesota have baked up a fundraiser for The Irish Fair of Minnesota.
The blessed holy holiday of Saint Patrick’s Day is right around the corner (Wednesday, March 17) and a group of the Twin Cities’ most notorious Irish and Irish-Americans have been baking up a fundraiser: Traditional Irish Soda Bread sales to benefit the Irish Fair of Minnesota.
Two types of Irish Soda Bread will be baked and sold in celebration of Saint Patrick’s Day and in support of the Irish Fair of Minnesota. The bread will be available in two types, classic brown soda bread and a beer bread version featuring FINNEGANS Dead Irish Poet Extra Stout.
The bread is produced by the master millers at Baker’s Field Flour out of the Food Building in NE Minneapolis and is on sale through March 21 at Kieran’s Kitchen (117 – 4th Ave NE in Minneapolis) and Irish on Grand (1124 Grand Ave., St. Paul)
Loaves will retail for $6 each with $2 going to the Irish Fair of Minnesota
If you are feeling like you want to get in the kitchen yourself try this recipe for my version of Irish Soda bread that I make which is really easy and gives you a dense bread for slicing with all that Irish High Fat Kerry Gold Butter.
- 1/4 c sugar
- 3 1/4 c flour (you can use ½ white flour and ½ with whole wheat flour if you wish)
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
- ½ stick unsalted butter
- 2 c buttermilk
- Mix dry ingredients in large bowl.
- Cut in butter until coarse (like pie dough).
- Add buttermilk and mix until dough comes together.
- Knead on floured surface to be sure ingredients are combined — it will be sticky.
- Round the ball into a plump loaf and dust with flour and put into a deep, buttered 8-inch baking pan or cast iron pot. Cut top of dough with X shape (make a deep cut).
- Bake at 375 degrees for 30 minutes — until golden brown on top. Test with toothpick or skewer to be sure bread is baked through.
- Cool on rack.
Check out all my recipes here.