Celebrate St. Patrick's Day in and Around Elmhurst

Elmhurst may have had its BIG St. Patrick's celebration last weekend, with its world-famous parade, but the actual holiday falls this Sunday. And, because of that, many eateries, bars and restaurants will be celebrating all weekend long.

We have compiled a list of some spots around the area where you may want to stop and grab a pint and a bite, whether corned beef and cabbage or “kegs and eggs.”

Where is your favorite place to hang out? Don’t see it listed? Share it in comments. Find it here, rate your favorite and share a review.

Elmhurst

Fitz’s Pub 172 N. Addison Ave.

Fitz's Spare Keys 119 N. York

This weekend Fitz's will be celebrating St. Patty's day on Saturday and Sunday, with Irish music, corned beef and cabbage, green beer and green jello shots at Fitz's Pub, The Irish Bulldog in Villa Park, and Fitz's Spare Keys. The Bulldog will be open at 6 a.m. Saturday, for those who want to start the celebration early.

Riley’s Gathering Place 590 S. York St.

For good pub food this is the place to be. So, grab your friends and family and head over for a brew and some grub.

Doc Ryan’s 490 S. Spring Road

Stop in at this laid back Irish bar and enjoy a beer and a quick bite to eat.

Pint's 112 S. York

Enjoy $3 Coors Light drafts, $4 Baby Guinness shots, $5 Crimson Clover Ale, and the Blackhawks on the big screen at 6 p.m. Check out the event on Pint's Facebook.

Oakbrook Terrace

Tilted Kilt, 17W460 22nd St.

Beer of the month is Guinness and there’s a special Irish Hooley menu complete with Irish stew, shepherd’s pie and Bailey’s Irish Cream cheesecake.

Berwyn

Fitzgerald's 6615 Roosevelt Road, Berwyn

It's time for the 33rd annual Fitzgerald's St. Patrick's Day Festival. The fun for all ages starts at 1 p.m. Saturday, March 16. Admission is $12 for adults, $5 for kids 12 and under. Enjoy performances by the Mayer School stepdancers, Irish music and special St. Patrick's Day fare in the heated festival tents, along with plenty of Guinness, Harp and other favorites. The SideBar also will be open, and NCAA tournament games will be on the big screen. No advance tickets needed.

IN THE TENT SATURDAY:

• 2-6:30 p.m. Mayer School Stepdancers with Paul and Mary McHugh
• 8:30 & 10:15 p.m. Tributosaurus becomes Van Morrison

IN THE CLUB:

• 7:30 &10 p.m. The Dooley Brothers
• 8:45 & 11:15 p.m. Cannonball with special guests Chris Neville (guitar) and Pat Brennan (violin)

IN THE CLUB, SIDEBAR AND TENT:

• 8 p.m. Shannon Rovers

Downers Grove

Ballydoyle Irish Pub & Restaurant 5157 Main St., Downers Grove

Patch reader Susan Thom Becker says the pub has the best corned beef sandwiches “hands down.” Several other readers agreed with Thom that Ballydoyle it’s the place to be. Kegs and Eggs on Sunday, followed by McNulty Irish Dancers, Aiden O'Toole and Highland Reign.

Shanahan’s Pub 2009 Ogden Ave., Downers Grove

On St. Patrick’s Day the restaurant will be serving “Kegs and Eggs,” an Irish breakfast buffet, from 8 to 11 a.m.

Or, If You're Entertaining at Home ...

Here are a few quick tips submitted to Elmhurst Patch from Peapod, the online grocer home-grown in Chicago. Peapod checked in with its Facebook fans for tips from home cooks on the best way to prepare corned beef. 

Less fat: For a less fatty corned beef, buy flat cut instead of point cut. Points are much fattier. 

Never boil: Corned beef needs to be simmered low and slow. If you are cooking in a pot of water, be sure the water never boils. Peapod’s expert Tony Stallone's favorite method is roasting in the oven at 275 degrees. Place corned beef in a deep pan, fill 3/4 of the way with water, cover tightly with aluminum foil and bake for about 50 minutes per pound. 

Try a bottle of Guinness: Replace 12 oz. of the water with a bottle of Guinness. This method really brings out a great, stout flavor in the meat and, when ready to serve, pairs well with a good grain mustard. Peapod Facebook fans also suggested other simmering solutions, like orange juice, apple cider, apple juice or adding mustard to the water.

Serve with one of Stallone’s personal favorites, a spicy horseradish condiment to compliment the corned beef.

St. Patrick's Day Horseradish Cream

1/4C

mayonnaise

1/2C

horseradish prepared

2T

Dijon mustard

3/4C

heavy cream whipped to soft peaks

2T

parsley finely chopped

1pinch

sugar to taste

salt and pepper to taste

Stir the mayonnaise, horseradish and Dijon mustard in a bowl until evenly combined. Fold in the whipped heavy cream and parsley, then season to taste with sugar, salt and pepper.

How and where will you be celebrating? Did we miss anything? If your favorite place isn't listed, share it in comments. 

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