My Edmonds Food: local restaurants offering St. Patrick’s Day fare

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My Edmonds News introduces a new column, My Edmonds Food, by local food writer Lara Alexander.

By Lara Alexander

Of all the traditional foods of holiday meals, St. Patrick’s Day has one of the best selections: slow-cooked, well-spiced, corned beef and meaty mile-high Reuben sandwiches. A few Edmonds restaurants have special menus available to celebrate on March 17:

Rory’s of Edmonds
105 Main St, Edmonds
425-778-3433
Special menu available March 16-18. Rory’s patrons will be treated to the sound of bag pipers twice on St. Patricks Day, at 6p.m. and 8 p.m.:
-“Bowl of Green Balls” Meatballs with pesto garlic cream $10
– Corned beef potato skins $10
– Cream of Reuben Soup with Irish soda bread $6.50
– Rory’s St. Patricks Day Guiness cooked brisket sandwich $10.50
Guiness-braised corned beef dinner $12
Irish Whiskey Shepherd’s Pie $11

Scotts Bar and Grill
8115 Lake Ballinger Way, Edmonds
425- 775-2561 ‎

-Reuben sandwiches $12
-Corned beef and cabbage dinner $18
-Irish stew $14
-Irish cream cheese cake $7
-Irish coffee $6.50

American Brewing
180  Dayton St., Edmonds
Warehouse 102 – follow signs to the back of building 180
425- 774-1717

Edmonds’ own brewery is ready for St. Patrick’s Day with an Oatmeal Stout on nitro tap, Irish trivia and free nibbles for everyone! “St. Patrick’s Day Shenanigans at the Brewery” is an open event in the Breakaway Room from 3-9 p.m. or as long as the crowd insists! Beer will be sold by the pint, samplers, or growlers. Ages 21 and over.

Engel’s Pub
113 5th Ave. S., Edmonds
425-778-2900
Engel’s offers an annual Corned Beef & Cabbage dinner for $6.

Celebrations Catering
425-771-7508
info@celebrationscs.com
For those who want to feed a group, Celebrations is offering a special St Patty’s Day catering menu from March 14-19 , for as low as $13.50 per person. At least one day’s notice is requested and orders include disposable plates, flatware and napkins.
-“Luck of the Irish” Corned Beef and Cabbage dinner with potatoes, carrots, horseradish sauce and mustard cream.
– “Celtic Iceberg Salad” with ranch dressing
– Irish soda bread with butter

A culinary adventurer, Lara Alexander grows, cooks and writes about food from her home in Edmonds. You can read about her garden and kitchen fun on the blog Food-Soil-Thread.

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