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St. Patrick's Day doesn't have to mean green beer and cabbage

There's not a bar, club, pub, or down-and-dirty dive where the suds won't be flowing on March 17 — all the more so since the beer-drinker's ultimate bash falls on a Saturday. But if you're craving more than green beer, here are a couple spots to keep in mind. — Elaine T. CicoraHodges: Barring any unforeseen construction glitches, you can get food, drink, and a sneek peek into one of the most eagerly anticipated downtown eateries: Chris Hodgson's soon-to-open spot on Euclid Ave. Although the kitchen at Hodge's (located in space once occupied by Zinc Bistro) won't be fired up yet, Hodgson's food trucks — Dim and Den Sum and Hodge Podge — will be parked out front. Meantime, the 2,000 square-foot, second-floor patio is going to be the place to be.

668 Euclid Ave.,

Greenhouse Tavern: They'll be partying in every corner of this East Fourth Street hotspot: on the roof, where $50 gets you a VIP view of the parade along with food, drink, and a private restroom; on the patio, where you'll find street eats and beer; and in the dining room, where chef-owner Jonathon Sawyer will be dishing up a $30, three-course menu of Irish breads, corned beef or leg o' lamb with all the fixin's, and a Black & Tan-based dessert. The party goes from 7 a.m. to 11 p.m. Advance tickets are required for the rooftop party; get them at

2038 East Fourth St., 216-443-0511,

Noodlecat: The land of the rising sun meets the land o' Eire at this downtown noodle house near Public Square. Staffers will be dishing out ramen noodle bowls filled with corned beef, cabbage, and all the components of a traditional Irish breakfast: rashers, black pudding, and a grilled tomato. Also on the menu, corned beef-filled steamed buns and plenty o' draft beer. Houre are 7 a.m. to 11 p.m.

234 Euclid Ave., 216-589-0007,

Table 45: Chef-restaurateur Zack Bruell gets into an Irish state of mind at his world-cuisine restaurant in the InterContinental Cleveland hotel. From 3 to 11 p.m., you can dig into some creatively twisted versions of Irish classics: corned beef & kraut futomaki topped with aged cheddar and scallions, breaded and deep-fried hard-boiled eggs wrapped in lamb chorizo, and poached haddock with braised cabbage and a cauliflower-leek potato cake. To drink, check out the Black Velvet, made with Guinness and champagne, or the Jameson Mint, a blend of muddled mint leaves, whiskey, apple juice, and simple syrup served up.

9801 Carnegie Ave.,


More by Elaine Cicora


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