WEBVTT - A Taste of Ireland in St. Louis 0:00:02.730 --> 0:00:05.559 Hello and welcome again to Arch Eats. I'm George Mahe 0:00:06.000 --> 0:00:08.829 and I'm Cheryl Beer. And this week in an episode, 0:00:08.840 --> 0:00:12.149 we're calling Lucky Charms. We're gonna delve into the hallmarks 0:00:12.159 --> 0:00:14.329 of Irish food and the best places in town to 0:00:14.340 --> 0:00:16.549 get it. And we'll end up with a micro rant 0:00:16.559 --> 0:00:20.020 about the use of vacuum cleaners in restaurants. I said 0:00:20.030 --> 0:00:24.909 vacuum cleaners in restaurants. This episode of Ar Eat brought 0:00:24.920 --> 0:00:26.909 to you by Saint Louis Art Museum. 0:00:27.409 --> 0:00:29.190 But first, we're going to lead off with what we 0:00:29.200 --> 0:00:33.278 always do, what I can't stop thinking about this week. Cheryl. 0:00:33.720 --> 0:00:38.930 Well, you apparently have a surprise. So I am in 0:00:38.939 --> 0:00:41.889 anticipation of that right now, but I will go ahead 0:00:41.900 --> 0:00:44.139 and go first and I guess I should say 0:00:44.490 --> 0:00:46.669 one of the things I can't stop thinking about is 0:00:46.680 --> 0:00:52.590 your awesome ensemble today, which I wish we were recording this. George. 0:00:52.598 --> 0:00:56.349 You are decked out in a shamrock gear. You have 0:00:56.360 --> 0:00:59.330 really committed to the theme of this episode. So I 0:00:59.340 --> 0:01:03.220 commend you on that. That's amazing. But the thing I 0:01:03.229 --> 0:01:07.348 can't stop thinking about there is a dive 0:01:07.474 --> 0:01:12.714 bar restaurant in West County that I just discovered called 0:01:12.724 --> 0:01:17.464 Smitty's and George you know, me, you know, my love 0:01:17.474 --> 0:01:18.494 of a good dive. 0:01:18.745 --> 0:01:19.535 You're a dive bar. 0:01:19.555 --> 0:01:23.165 I love them. I think it's my fluorescent roots. I 0:01:23.175 --> 0:01:27.264 can't get enough of them. And I just love discovering places. 0:01:27.275 --> 0:01:30.294 I've never been to kind of hole in the walls because, 0:01:30.949 --> 0:01:33.449 you know, to me that is the heart and soul 0:01:33.459 --> 0:01:37.360 of the restaurant business. These independent little spots where people 0:01:37.370 --> 0:01:40.169 are just doing their thing and what you find is 0:01:40.180 --> 0:01:42.970 they're doing their thing incredibly well. And that's what I 0:01:42.980 --> 0:01:46.739 discovered at this place called Smitty's, which is, um, I 0:01:46.750 --> 0:01:51.290 believe it's Baldwin. It's very near the intersection of Clayton 0:01:51.300 --> 0:01:54.910 and Baxter Roads. Um, kind of not too far from 0:01:54.919 --> 0:01:57.489 that Barnett Lucerne development, but 0:01:58.150 --> 0:02:02.610 this is just a little bitty restaurant and bar 0:02:03.110 --> 0:02:08.508 wood paneling. Old Clydesdale chandelier hanging. You know, you've got 0:02:08.520 --> 0:02:11.839 to love that. But what I was shocked about was 0:02:11.850 --> 0:02:14.440 how well they were doing, um, how well they do 0:02:14.449 --> 0:02:18.399 their food, everything is handmade there. Apparently it's some of 0:02:18.410 --> 0:02:21.179 the best fried chicken in town. I had the chicken 0:02:21.190 --> 0:02:25.309 wings and, um, they actually hand bread the chicken wings 0:02:25.320 --> 0:02:27.948 to order before. And so they're almost like little fried 0:02:27.960 --> 0:02:29.710 chicken wings. And, um, 0:02:30.038 --> 0:02:32.490 and then you can get a variety of sauces. They 0:02:32.500 --> 0:02:35.380 do a lasagna that is as big as your head. 0:02:35.389 --> 0:02:37.199 They do that on Monday nights. It's kind of like 0:02:37.210 --> 0:02:40.600 a blue plate special. So I, I was just blown 0:02:40.610 --> 0:02:42.758 away that this place was kind of hiding in plain 0:02:42.770 --> 0:02:46.020 sight for me. And, um, I just, I can't wait 0:02:46.029 --> 0:02:48.259 to go back and work my way through every blue 0:02:48.270 --> 0:02:51.130 plate special they have on, on the weekdays, 0:02:51.139 --> 0:02:54.880 every neighborhood in town should have a place like this 0:02:54.889 --> 0:02:55.979 and a lot do. 0:02:56.369 --> 0:02:58.079 And that's what we're here to do is kind of 0:02:58.089 --> 0:03:01.000 reveal some of these. But no, I totally agree with you. 0:03:01.130 --> 0:03:04.929 It's so funny because that's what I'm talking about. Not Smitty's, 0:03:05.399 --> 0:03:08.720 but there's a place in Valley Park called the Duck 0:03:08.729 --> 0:03:11.210 In Market. Are you, are you hip to this place 0:03:11.220 --> 0:03:14.119 at all? I am not. They've been there five years. 0:03:14.130 --> 0:03:17.119 I remember reading about them five years ago and I 0:03:17.130 --> 0:03:19.960 just had forgotten about them and I don't, I don't 0:03:19.970 --> 0:03:22.119 even remember why I was out in Valley Park, but 0:03:22.130 --> 0:03:22.679 this is a, 0:03:23.119 --> 0:03:27.309 this is a Market slash Cajun restaurant and convenience store 0:03:27.320 --> 0:03:31.288 in the convenience store in the middle of downtown Valley Park. 0:03:31.559 --> 0:03:35.229 Uh It's run by uh two chefs, a father and son. 0:03:35.240 --> 0:03:38.479 The father is Scott Drake and he was a corporate 0:03:38.490 --> 0:03:40.979 chef at Schnucks. He worked at some of the best 0:03:41.074 --> 0:03:43.535 country clubs in Saint Louis. I mean, this guy's an 0:03:43.544 --> 0:03:46.615 established chef and I was pretty impressed with that until 0:03:46.625 --> 0:03:49.044 he told me about his son who works with him, 0:03:49.054 --> 0:03:52.195 who was a graduate of the culinary Institute in Hyde Park. 0:03:52.205 --> 0:03:55.145 So he's automatically a rock star and I'm just like going, 0:03:55.154 --> 0:03:57.404 oh man, what is going on here. This is so cool. 0:03:57.414 --> 0:04:01.345 And I started looking in the case that they had for, um, 0:04:01.404 --> 0:04:04.845 you know, for, for lunch time there and I saw 0:04:04.854 --> 0:04:07.654 a lot of Cajun goodies. Uh, there was a crawfish 0:04:07.664 --> 0:04:09.854 hand pie voodoo pasta salad. 0:04:10.300 --> 0:04:13.919 Um, they do Cajun bread pudding and apparently I haven't 0:04:13.929 --> 0:04:15.770 had the cookies, but people said the cookies are the 0:04:15.779 --> 0:04:18.850 best thing they do. There's a Butterfinger cookie, a gooey 0:04:18.859 --> 0:04:22.929 butter cake cookie, an oatmeal raisin cookie. Why didn't we 0:04:22.940 --> 0:04:26.089 think to put Raisinets in oat cookies? And one of 0:04:26.100 --> 0:04:28.820 their signatures is what I brought for you today. And 0:04:28.829 --> 0:04:32.079 it's a crawfish crab Rangoon. So, and I have them 0:04:32.089 --> 0:04:34.589 here for you today. Have you tried this or is this, 0:04:34.660 --> 0:04:37.519 I've tried it. Are we doing this? 0:04:38.899 --> 0:04:42.589 I'll keep talking while you are just no, no audible 0:04:42.630 --> 0:04:44.730 chewing on air place. This is not a sound 0:04:44.738 --> 0:04:47.380 effect either folks. This is the real, 0:04:47.549 --> 0:04:48.928 real heavy duty. 0:04:51.500 --> 0:04:53.959 Well, first of all, you can tell this person is 0:04:53.970 --> 0:04:58.579 a CIA grad because this is the most beautifully put 0:04:58.589 --> 0:05:00.729 together crab Rangoon. I think I've ever seen 0:05:01.290 --> 0:05:02.549 symmetrical. Yeah, 0:05:02.559 --> 0:05:05.929 it's kind of like that purse shape where they're folded 0:05:05.940 --> 0:05:07.000 in the center. Not that kind of 0:05:07.119 --> 0:05:11.500 like flatter wonton, but it's like this perfect square. So 0:05:11.510 --> 0:05:14.079 I am going to um go off mic a little bit. 0:05:14.089 --> 0:05:17.049 So I'm not chewing at you all. And so, 0:05:17.549 --> 0:05:20.500 so while you go in, while you get into that, 0:05:20.709 --> 0:05:24.209 this place is just so cool. They've got prepared food. 0:05:24.220 --> 0:05:27.049 They've got, um, you know, like I said, made to order, 0:05:27.059 --> 0:05:31.010 take out food. You, you go to the register and the, 0:05:31.019 --> 0:05:34.820 a third son is taking orders on those little green 0:05:34.829 --> 0:05:35.459 pads 0:05:35.709 --> 0:05:37.730 and you take, he rips off the sheet and you 0:05:37.738 --> 0:05:40.019 take the little order and go back and hand it 0:05:40.029 --> 0:05:42.950 to the father and son and they make your order up. 0:05:43.170 --> 0:05:47.079 They do, um, they do a Cajun dinner once a month, 0:05:47.700 --> 0:05:50.750 uh, where they break out the table cloths, they cater. 0:05:50.779 --> 0:05:52.609 They've got an old school food truck. You know, one 0:05:52.619 --> 0:05:54.988 of those old trucks that go to the construction sites 0:05:55.000 --> 0:05:58.260 with like the quilted stainless steel sides that they pull up. Do, 0:05:58.269 --> 0:06:01.579 do you remember that? And anyway, this is just an 0:06:01.589 --> 0:06:06.200 unbelievable place. Um, they're only open, I think 7 to 0:06:06.209 --> 0:06:08.820 5 Monday through Friday. So don't go there on the weekend. 0:06:09.029 --> 0:06:11.130 And I mean, it's just like, it's just like a 0:06:11.140 --> 0:06:14.049 place you'd see like down there in Lafayette. You know, 0:06:14.059 --> 0:06:16.089 it's just, it's just really cool. And 0:06:16.440 --> 0:06:19.570 last, but not least there's, there's fishing lures, spinners and 0:06:19.579 --> 0:06:20.510 catfish bait. 0:06:20.660 --> 0:06:21.380 George. 0:06:22.089 --> 0:06:27.109 This is unbelievable. This is so good. I can't get 0:06:27.119 --> 0:06:31.510 over this because it's creamy, like a crab Rangoon. But 0:06:31.519 --> 0:06:34.950 I feel almost, um, you know, you get the Cajun flavors, 0:06:34.959 --> 0:06:35.109 but 0:06:35.119 --> 0:06:36.989 it's almost kind of spice in there for 0:06:37.000 --> 0:06:38.709 sure. It's almost kind of like 0:06:39.690 --> 0:06:45.429 if you could replace the jalapeno of a jalapeno popper 0:06:45.440 --> 0:06:49.640 with like the Trinity of Cajun food. So, it kind 0:06:49.649 --> 0:06:50.790 of has that similar. 0:06:50.799 --> 0:06:53.940 Like, I bet there's peppers, onions and celery in there. 0:06:53.950 --> 0:06:54.630 And you can tell 0:06:55.209 --> 0:06:58.049 it's got a little Ramala, you know, it's got a little, 0:06:58.059 --> 0:07:00.510 probably some cayenne pepper in it. But aren't they just, 0:07:00.519 --> 0:07:02.899 this is unbelievable. And they come with sweet and sour sauce. 0:07:02.910 --> 0:07:06.019 Apparently there's other sauces that they are, but I was 0:07:06.029 --> 0:07:09.149 just totally enamored with that until I saw this item. 0:07:09.160 --> 0:07:10.049 And it's, it's a, 0:07:10.450 --> 0:07:15.470 it's a chicken leg lollipop. They take a chicken leg and, 0:07:15.480 --> 0:07:17.850 and take the meat and bring it toward the end 0:07:17.859 --> 0:07:21.829 of it. They call it French. Right? And they put some, uh, 0:07:22.059 --> 0:07:26.390 some sweet hot sticky sauce on it. Oh my gosh. 0:07:26.630 --> 0:07:28.279 I wish people could see this, 0:07:28.730 --> 0:07:30.570 like meat, candy 0:07:30.579 --> 0:07:33.500 apple and it's as big as like a baby's fist, right? Or, 0:07:33.510 --> 0:07:37.190 or a five year olds fist anyway. So this is their, 0:07:37.200 --> 0:07:39.209 one of their signature items. They have them there every 0:07:39.220 --> 0:07:39.989 day for lunch and, 0:07:40.429 --> 0:07:42.470 but I've tried to eat it like a regular lollipop. 0:07:42.480 --> 0:07:43.970 You can't do it, you get it all over your nose. 0:07:43.980 --> 0:07:46.220 You've got to turn it to the side. Ok, 0:07:46.470 --> 0:07:48.869 I'm gonna try. All right. Let's see what we do here. 0:07:48.880 --> 0:07:52.709 Let's this thing. It really does. It's, instead of a 0:07:52.720 --> 0:07:56.510 stick that would be on a candy apple. It is a, 0:07:56.690 --> 0:08:01.149 you know, drumstick. So it feels very primal right now. Ok, 0:08:01.160 --> 0:08:01.850 I'm going in 0:08:02.010 --> 0:08:04.920 a little more on duck in. They've got a small menu. 0:08:04.929 --> 0:08:06.910 I mean, the place is packed for lunch every day, 0:08:06.920 --> 0:08:09.559 but they've always got specials and a lot of them are, 0:08:09.570 --> 0:08:12.579 like I said, with a, with a Cajun Flair. One 0:08:12.589 --> 0:08:14.809 thing that I just, I'm really sorry. I missed, there's 0:08:14.820 --> 0:08:18.549 a boneless roasted organic chicken stuffed with New Orleans, French 0:08:18.559 --> 0:08:22.809 bread stuffing, coated in Carolina mustard sauce with homemade gravy 0:08:22.820 --> 0:08:23.470 on the side. 0:08:24.149 --> 0:08:25.420 I mean, I don't know when they're going to do 0:08:25.429 --> 0:08:26.910 that again, but I want to make sure I check 0:08:26.920 --> 0:08:30.920 it out. You're, you're, you're nodding, you're, you're making, um, and, ah, 0:08:30.929 --> 0:08:32.169 over there off mic, 0:08:32.179 --> 0:08:36.549 if there is a pause in our dialogue here, just 0:08:36.559 --> 0:08:39.030 know it's because I can't stop eating this, this should 0:08:39.039 --> 0:08:41.238 be called what? I can't stop eating what I can't 0:08:41.250 --> 0:08:41.968 stop thinking. 0:08:41.979 --> 0:08:44.650 I, I did the same thing. I brought it to 0:08:44.659 --> 0:08:47.488 take home and this was even worse. I ate it in, 0:08:47.500 --> 0:08:50.130 I ate it in the car, which was, you know, 0:08:50.140 --> 0:08:51.340 so I have, uh, 0:08:51.570 --> 0:08:54.429 you know, drumstick parts all over the front of my car. 0:08:54.440 --> 0:08:55.549 But isn't that just an awesome, 0:08:55.650 --> 0:08:57.210 you know, you know what it reminds me of it 0:08:57.219 --> 0:09:00.099 kind of gives me a similar feeling to like a 0:09:00.109 --> 0:09:03.780 general so's chicken. It's very similar to that, but a 0:09:03.789 --> 0:09:07.900 little sweeter, not hot at all. Um, but kind of 0:09:07.909 --> 0:09:10.309 along that line. This may 0:09:10.635 --> 0:09:12.494 the best kept secret in town, 0:09:12.575 --> 0:09:14.895 I think. So. Too. This will be when we do 0:09:14.905 --> 0:09:18.804 our best Kept Secrets Hidden Gems Podcast. This, this place 0:09:18.815 --> 0:09:20.214 will be at the top of the list. You've 0:09:20.224 --> 0:09:21.414 officially blown my mind. 0:09:21.424 --> 0:09:26.195 Duck in Market. Uh 324 Saint Louis Street, Valley Park. 0:09:26.414 --> 0:09:29.255 I will, I will be there tomorrow. Are you kidding? 0:09:29.565 --> 0:09:33.505 So, uh now that you're green with envy uh over 0:09:33.515 --> 0:09:36.294 the Cajun food, we can talk about some Irish food, 0:09:36.304 --> 0:09:39.015 which is what we're here to do. We'll be right back, 0:09:40.859 --> 0:09:44.609 dive into the world of renowned artist, Henri Matisse as 0:09:44.619 --> 0:09:48.479 his masterpieces come alive to examine the significance of the 0:09:48.489 --> 0:09:54.299 sea through paintings, sculptures, drawings, prints, and more on view 0:09:54.309 --> 0:09:56.989 through May 12th at the Saint Louis Art Museum. This 0:09:57.000 --> 0:09:57.330 ground 0:09:57.409 --> 0:10:03.140 breaking exhibition explores matisse's lifelong fascination beneath the waves, tracing 0:10:03.150 --> 0:10:09.119 his travels across his career, visit slam.org/exhibitions to get your 0:10:09.130 --> 0:10:13.950 tickets and explore the global influences that shaped matisse's art 0:10:16.140 --> 0:10:17.719 and now back to the show. 0:10:18.460 --> 0:10:21.489 So I was thinking about this and, and my contention, 0:10:21.500 --> 0:10:23.419 I guess my, my gripe with Irish food in Saint 0:10:23.429 --> 0:10:25.479 Louis is we've got all these Irish bars. We've got 0:10:25.489 --> 0:10:29.239 tons of them. They're everywhere, but most of them don't 0:10:29.250 --> 0:10:31.880 deal with much Irish food. Now, they don't get into 0:10:31.890 --> 0:10:35.960 some of these Irish traditional foods. Yes. You see Shepherd's pie. 0:10:35.969 --> 0:10:38.359 You know the, the meat pie, the lamb pie that's 0:10:38.369 --> 0:10:42.739 got the potatoes on top. You'll see Irish stews right again, 0:10:42.750 --> 0:10:43.950 usually made with lamb. 0:10:44.419 --> 0:10:47.330 And uh those are thickened with potatoes, which is something 0:10:47.340 --> 0:10:49.969 I didn't know till not that long ago. It's, it's 0:10:49.979 --> 0:10:53.210 not a ro, it's thickened with potato. So, you know, 0:10:53.219 --> 0:10:56.489 but there's other items that are really good that I 0:10:56.500 --> 0:10:59.109 don't ever see or I hardly see. Have you ever 0:10:59.119 --> 0:10:59.659 had boxy? 0:11:00.450 --> 0:11:04.839 Now, boxy is a potato pancake. It's made with mashed 0:11:04.849 --> 0:11:08.539 potatoes and hash brown potatoes. So it's got some texture. 0:11:08.549 --> 0:11:09.320 It's got some oomph 0:11:09.409 --> 0:11:12.169 to it. Is it like the tuck of potatoes? It 0:11:12.179 --> 0:11:13.728 sounds like it's 0:11:13.739 --> 0:11:16.520 a giant patty and it's so good. The other item 0:11:16.969 --> 0:11:20.380 that you do see occasionally at, at Saint Patrick's Day 0:11:20.390 --> 0:11:23.669 time is called Cannon, which is mashed potatoes with leeks 0:11:23.679 --> 0:11:27.140 and cabbage incorporated into it. And you know, a lot 0:11:27.150 --> 0:11:29.349 of people that don't like cabbage, I'm sure will like 0:11:29.359 --> 0:11:32.650 it this way. So, you know, there's Irish soda bread. Yeah, 0:11:32.659 --> 0:11:34.630 that you see that a lot. But I'm just, 0:11:34.724 --> 0:11:40.744 there's so many Irish kind of traditional Irish soups and chowders. 0:11:41.044 --> 0:11:44.315 And there's a stew called Cottle. There's so many great 0:11:44.325 --> 0:11:46.744 Irish items and you don't even see them at Saint 0:11:46.755 --> 0:11:48.715 Patrick's Day. So I'm here to tell you I would 0:11:48.724 --> 0:11:52.343 just like to see some of these Irish bars, Irish restaurants. 0:11:53.030 --> 0:11:54.939 You know, let's do, let's do it up, let's do 0:11:54.950 --> 0:11:57.640 it right. Let's uh let's see what people, let's see 0:11:57.650 --> 0:11:59.479 if we can get people to like this because let's 0:11:59.489 --> 0:12:01.199 face it. A lot of them are potato based anyway. 0:12:01.210 --> 0:12:03.049 They don't cost a lot of money. I think it's just, 0:12:03.059 --> 0:12:05.130 I think there's a missed opportunity there. 0:12:05.270 --> 0:12:07.929 Yeah. No, I would agree. I mean, I think the 0:12:07.940 --> 0:12:10.609 extent we get is you see, corned beef on menus, 0:12:10.619 --> 0:12:13.210 you see a Reuben and that's, I would call like 0:12:13.219 --> 0:12:17.770 these bars, Irish adjacent rather than like, traditionally like an 0:12:17.780 --> 0:12:19.119 Irish pub. 0:12:19.479 --> 0:12:22.280 And, and, you know, the home cooks definitely can get 0:12:22.289 --> 0:12:24.010 in on this a little bit. There's a lot of 0:12:24.020 --> 0:12:27.950 Irish cheddar cheeses, which are very distinctive in, in flavor 0:12:27.960 --> 0:12:31.320 and color and especially Irish butter, which I buy from 0:12:31.330 --> 0:12:34.159 time to time when I'm feeling flush Kerrygold butter, we 0:12:34.169 --> 0:12:35.218 get Kol all the 0:12:35.340 --> 0:12:38.848 and it's, it's great. It's, you know, there's the reason 0:12:38.859 --> 0:12:41.390 it's so good. It's, it's super yellow, it's got a 0:12:41.400 --> 0:12:44.280 very yellow color and there's, there's less water in it, 0:12:44.429 --> 0:12:48.929 uh than, than American butters. So it's more flavorful. It's 0:12:48.940 --> 0:12:54.079 more spread. And uh I guess the reason I'm told 0:12:54.090 --> 0:12:56.710 that it's sweeter is it comes from grass fed cows. 0:12:56.719 --> 0:12:59.900 I'm not sure the connection there, but grass fed cows 0:12:59.909 --> 0:13:02.830 equal sweeter butter, but that's some really good butter if 0:13:02.840 --> 0:13:03.489 you really want. 0:13:03.890 --> 0:13:05.700 Yeah, it's a splurge for me. It sounds like it's 0:13:05.710 --> 0:13:08.000 an everyday item. So these 0:13:08.010 --> 0:13:09.750 little luxuries, you know that we 0:13:09.760 --> 0:13:14.549 treat ourselves to. So anyway, that's my Irish lesson for today. 0:13:14.559 --> 0:13:17.500 I hope you find my little history lesson somewhat interesting. 0:13:17.510 --> 0:13:19.890 Looked like you were reasonably engaged over there. It 0:13:19.900 --> 0:13:22.260 is. Well, I'm a big fan of like Guinness stew. 0:13:22.270 --> 0:13:23.919 I think it just doesn't get any better. 0:13:24.010 --> 0:13:27.109 And that, and, uh, I'd love to see that on 0:13:27.119 --> 0:13:28.510 more of these menus for sure. 0:13:28.919 --> 0:13:31.330 And, uh, yes, you see him occasionally but I think 0:13:31.340 --> 0:13:33.719 we should see him more often. Let's, let's move on 0:13:33.729 --> 0:13:37.348 to just straight Irish bars which were, let's face it. 0:13:37.359 --> 0:13:40.449 They're fun in their own. Right. They're fun. 365 and 0:13:40.460 --> 0:13:43.070 around Saint Patrick's Day time, which is where we are now, 0:13:43.080 --> 0:13:44.070 Saint Patty's Day. 0:13:44.469 --> 0:13:46.869 Uh, they, they even get, you know, they, they, they 0:13:46.880 --> 0:13:49.039 knock it up a notch. They, they ratchet it up 0:13:49.049 --> 0:13:51.809 a notch or two. And I know you've got, you've 0:13:51.820 --> 0:13:54.689 got a couple faves. I've got a couple faves. Let's start, 0:13:54.900 --> 0:13:56.358 let's start trading blows here. I 0:13:56.369 --> 0:13:59.489 do. Well, I, I can go ahead and start if, yeah, 0:13:59.760 --> 0:14:02.968 you're great with that. Um, one of my favorites, which again, 0:14:02.979 --> 0:14:05.450 I would probably call it Irish adjacent is a Pat 0:14:05.460 --> 0:14:09.359 Connolly tavern over in Dogtown. So, I mean, it doesn't 0:14:09.369 --> 0:14:12.449 get more Irish than that, but this is just one 0:14:12.460 --> 0:14:16.380 of those iconic Saint Louis restaurants kind of hits that 0:14:16.390 --> 0:14:19.940 spot where, yes, it's a bar, but it also has 0:14:19.950 --> 0:14:22.820 really great food. I'd consider it more of like a tavern, 0:14:22.880 --> 0:14:26.380 something that you would probably find in Ireland, you know, 0:14:26.390 --> 0:14:28.940 where it's, they're serving 0:14:29.679 --> 0:14:33.059 Guinness and, you know, all of the cocktails and everything, 0:14:33.070 --> 0:14:33.299 but 0:14:33.700 --> 0:14:33.849 it's 0:14:35.059 --> 0:14:38.549 great fish and chips, great fried chicken. Um, but it 0:14:38.559 --> 0:14:41.090 just feels like a kind of a family atmosphere. It 0:14:41.099 --> 0:14:43.169 doesn't feel like a bar bar where you would feel 0:14:43.179 --> 0:14:46.690 weird bringing the kids, they encourage you to bring kids 0:14:46.700 --> 0:14:49.059 and it's been there a long, long, long time and 0:14:49.070 --> 0:14:53.969 it's gone over and it's gone through several name iterations too. 0:14:53.979 --> 0:14:54.700 I think it was just, 0:14:55.059 --> 0:14:57.359 it was Pat for a while. Exactly. 0:14:57.500 --> 0:15:00.960 I think it might be Pat Connolly Tavern. But I, I, 0:15:00.969 --> 0:15:02.599 you know, it could be something else. I don't think 0:15:02.609 --> 0:15:05.929 it's going anywhere. So, whatever the name is, it's just 0:15:05.940 --> 0:15:08.140 a great Irish bar in, 0:15:08.940 --> 0:15:12.479 well, in the family of the founder, they were running 0:15:12.489 --> 0:15:14.869 it for a few years recently and that's when it 0:15:14.880 --> 0:15:15.880 became Pat Connolly to 0:15:16.190 --> 0:15:20.140 again. Now they did sell it to another gentleman about 0:15:20.150 --> 0:15:23.369 a year ago, but they've had a long standing relationship. 0:15:23.380 --> 0:15:26.570 This person was a longtime dogtown or I'm sorry, high 0:15:26.580 --> 0:15:29.989 point area resident. But he was always in dogtown and 0:15:30.119 --> 0:15:33.349 really developed a relationship in the family that they felt comfortable. 0:15:33.359 --> 0:15:35.890 He was going to be a steward of their legacy. 0:15:35.900 --> 0:15:36.989 So he said that 0:15:37.460 --> 0:15:40.830 he's kept basically everything the same. He has no plans 0:15:40.840 --> 0:15:43.380 on changing things. He does hope to get like a 0:15:43.390 --> 0:15:46.520 really nice outdoor patio. He even talked about doing snow 0:15:46.530 --> 0:15:50.000 cones for people who, if you know where Pat Connolly is. 0:15:50.010 --> 0:15:52.919 It's right by that bridge on Tam that goes over 0:15:52.929 --> 0:15:56.640 to the zoo. So, yeah, so he's picturing this very 0:15:56.650 --> 0:15:59.219 festive atmosphere where you're grabbing a snow cone. 0:15:59.549 --> 0:16:01.929 The zoo like a creme de Menthe snow cone, please. Oh, 0:16:01.940 --> 0:16:02.340 that 0:16:02.349 --> 0:16:05.919 sounds wonderful. So that's, that's definitely one of the tops 0:16:05.929 --> 0:16:06.229 on my 0:16:06.239 --> 0:16:06.679 list. 0:16:06.989 --> 0:16:10.820 Speaking, since we're in Dogtown, we can't forget about Seamus mcdaniels, 0:16:10.830 --> 0:16:14.059 which is, is quintessential an Irish bar in that area 0:16:14.070 --> 0:16:17.140 is there is, and again, it's, it's a little more 0:16:17.150 --> 0:16:21.739 Irish in name than cuisine there. Um Just because in 0:16:21.750 --> 0:16:24.369 days past what they were most known for was that 0:16:24.380 --> 0:16:27.140 pork tenderloin sandwich? That was as big as big as 0:16:27.150 --> 0:16:29.690 your face. No wonder to hang out of all sides 0:16:29.700 --> 0:16:32.320 of the, of the bun, they still serve it. But 0:16:32.330 --> 0:16:35.270 what has become more popular there now are the burgers. 0:16:35.280 --> 0:16:36.419 It's a, it's a really 0:16:36.909 --> 0:16:41.710 significant burger house. They've got 10 ounce burgers. That's a monster. 0:16:41.719 --> 0:16:44.450 All the meat you'll ever need and served a whole 0:16:44.460 --> 0:16:47.890 bunch of different ways. So, so Seamus is, is always 0:16:47.900 --> 0:16:49.890 there and they've got that patio area back with those 0:16:49.900 --> 0:16:51.989 three garage doors that they throw up when the weather 0:16:52.000 --> 0:16:54.330 gets nice. I have a feeling for Saint Patrick's Day. 0:16:54.340 --> 0:16:56.909 That's gonna be just rocking and rolling. Yeah, 0:16:56.919 --> 0:16:59.349 that's just such a fun spot. I mean, you go 0:16:59.359 --> 0:17:02.369 to the Dogtown parade, which I would argue is the 0:17:02.380 --> 0:17:04.369 essential Irish parade here in town. 0:17:04.698 --> 0:17:08.109 Um, and then you just, you gather at Seamus mcdaniels 0:17:08.119 --> 0:17:10.619 and it's, it's a fun time. Definitely. You 0:17:10.629 --> 0:17:11.717 will have a fun time. 0:17:11.848 --> 0:17:17.239 Yes. Um, another Irish bar that I love is o'connell's. 0:17:17.249 --> 0:17:23.019 I think o'connell's just captures everything about that feeling. It's dark, 0:17:23.218 --> 0:17:24.788 the Guinness is flowing. 0:17:25.160 --> 0:17:28.379 It has this old historic type feel to it. I 0:17:28.390 --> 0:17:32.339 love o'connell's so much. I love o'connell's for the atmosphere, 0:17:32.349 --> 0:17:34.819 but I also love it for their burger and their 0:17:34.829 --> 0:17:36.829 roast beef sandwich. You know, you're talking about a good 0:17:36.839 --> 0:17:38.899 burger that burger at o'connell's 0:17:38.910 --> 0:17:41.030 just, you know, and it's like, it's a, 0:17:41.589 --> 0:17:44.790 you know, you, you need a quintessential burger and that was, 0:17:44.800 --> 0:17:46.930 that was it for a long time and seamless and 0:17:46.939 --> 0:17:49.150 still is. And the reason why I don't know how 0:17:49.160 --> 0:17:51.719 they do this when you order a medium rare burger, 0:17:51.739 --> 0:17:54.209 it's medium rare all the way through. It's medium rare 0:17:54.219 --> 0:17:56.800 and that's really hard to do. It's medium rare where 0:17:56.810 --> 0:17:58.909 you get this little band of, you know, red in 0:17:58.920 --> 0:18:01.849 the middle and they call it medium rare. Not at o'connell's. It's, 0:18:02.209 --> 0:18:04.109 it's the temperature of the meat. It's the temperature of 0:18:04.119 --> 0:18:06.540 the grill. It's the skill of the cook anyway. It 0:18:06.550 --> 0:18:09.349 is always a perfect burger and that's why it's so 0:18:09.359 --> 0:18:09.969 well known. It's 0:18:09.979 --> 0:18:13.219 perfect and don't sleep on the roast beef sandwich there. 0:18:13.229 --> 0:18:15.909 We call it the roast beast. And, you know, people, 0:18:15.920 --> 0:18:19.469 people who know know that that is just, um, that's 0:18:19.479 --> 0:18:22.139 a monster of a sandwich as well. But I, I, 0:18:22.260 --> 0:18:25.379 I love o'connell's o'connell's might be my favorite on the, 0:18:25.390 --> 0:18:27.150 I don't know, it's hard to pick favorites. 0:18:27.369 --> 0:18:29.079 It's got a whole bunch more than I want to 0:18:29.089 --> 0:18:31.890 go through. I might just tempt you with. How about 0:18:31.900 --> 0:18:34.879 Helen Fitzgeralds? Out in Sunset Hills? That's fine. I mean, 0:18:35.010 --> 0:18:38.699 it's all the place is humongous and it's always, it's 0:18:38.709 --> 0:18:41.569 always just chock full of people. It's a cyber family restaurant, 0:18:41.579 --> 0:18:44.459 which means they sell a lot of those mustard coated 0:18:44.469 --> 0:18:47.239 wings and I must admit I didn't like that for 0:18:47.250 --> 0:18:49.810 a while because I was a Buffalo Wing guy and 0:18:49.819 --> 0:18:50.879 all of a sudden, I, 0:18:51.369 --> 0:18:53.550 it's, it's a really good wing sauce. A really good, 0:18:53.560 --> 0:18:55.689 you know, it's a different sauce, right? Are you a, 0:18:55.699 --> 0:18:58.300 you a cyber mustardy wing fan? I 0:18:58.310 --> 0:19:03.310 was actually just at Cybers last and I did not 0:19:03.319 --> 0:19:07.020 have the mustardy wings. I, I always go buffalo and 0:19:07.030 --> 0:19:09.109 they have great blue cheese. I know that sounds like 0:19:09.119 --> 0:19:11.569 a random thing. But for some reason, their blue cheese 0:19:11.579 --> 0:19:14.969 is just perfect with. So I always go classic buffalo, 0:19:15.000 --> 0:19:15.630 but 0:19:16.170 --> 0:19:18.250 I don't discount the mustard Wing. 0:19:18.290 --> 0:19:20.750 And I know you're a, you're a, we were talking 0:19:20.760 --> 0:19:25.920