On St. Patrick's Day, Monday, some of us don our green attire, speak with a brogue and go to our favorite restaurants to eat corned beef and cabbage. Here's what some restaurateurs and bakers are dishing up for the Irish holiday.
■ Bluegrass Baking Co., 3101 Clays Mill Road, is baking Irish soda bread (plain, or with raisins or caraway seeds), Guinness stout chocolate cake with chocolate ganache, and shamrock cookies. Call (859) 296-0581.
■ The Blue Heron Steakhouse, which is normally closed Mondays, will open for dinner at 5 p.m. Monday. The menu will include beef and barley stew, stout-braised lamb shank with glazed root vegetables, Heron fish and chips (beer battered haddock with malt vinegar aioli and hand-cut fries), and corned beef and seasoned cabbage. The Blue Heron is at 185 Jefferson Street. Call (859) 254-2491or go to Blueheronsteakhouse.com.
■ On Monday, The Grey Goose, 170 Jefferson Street, will serve slow-cooked corned beef and seasoned cabbage with carrots and redskin potatoes. Drink specials also will be available. Call (859) 233-1500. Weekend specials are barbecued chicken pizza and crawfish linguine.
■ Ramsey's Diners are celebrating their 25th St. Patrick's Day with a menu of corned beef and cabbage, "Blarney vegetables," stew, and soda bread. Green beer and Missy's Bailey's Irish Cream cheesecake also are available. Find out the locations at Ramseysdiners.com.
■ Winchell's, 348 Southland Drive, will serve Irish specials Saturday through Monday. On the menu are corned beef and cabbage with new potatoes; shepherd's pie, bangers and mash, fish and chips, and green draft beer. Call (859) 278-9424.
■ Woodford Reserve Distillery, 7855 McCracken Pike in Versailles, is having a buffet dinner and lantern tour Friday and Saturday. The tour begins at 6:30 p.m., followed by hors d'oeuvres, and an Irish-inspired buffet including carved round of Woodford corned beef. The cost is $50. Call (859) 879-1953 or email catering@ b-f.com.
When spring returns, so does The Glitz, the café at Irish Acres Gallery of Antiques in the Woodford County community of Nonesuch.
The Glitz will reopen for its 26th season Wednesday. A three-course luncheon is served 11 a.m. to 1:30 p.m. Tuesday through Saturday in the cavernous, stone-walled basement of the old Nonesuch elementary school, built in 1936. The first and second floors are an antique lover's dream, while The Glitz is whimsically decked out with crystal balls, twinkling lights and sparkling mirrors.
The opening menu features favorites from the spring chapter in the cookbook Lunch at the Glitz, including white lasagna Florentine, Kentucky shrimp and grits, Vidalia onion soup, and the signature Nonesuch Kiss, a meringue shell filled with coffee ice cream and drizzled with chocolate sauce.
The Glitz is at 4205 Fords Mill Road in Versailles. Call (859) 873-7235 or go to Irishacresgallery.com.
■ Coba Cocina, 2041 Richmond Road, has been open a year, and the chefs have fine-tuned their menu to include some new items. They've also updated signature items and extended the wine list.
Dinner entrees include Buffalo chicken tacos (crispy chicken with Buffalo sauce, ranch dressing, Jack cheese, shoestring fries, and poblano slaw); center-cut top sirloin served with Latin vegetables and poblano mashed potatoes; and tacos diablo (shrimp tossed in sweet and Sriracha chili sauce, Jack cheese, and poblano slaw). Call (859) 523-8484 or go to Cobacocina.com.
■ Columbia Steak House is tempting the 55-and-older crowd with a senior deal on Mondays and Tuesdays. After 4 p.m., seniors can order from four selections for $9.99. Included are beef tips, a light portion of the Night Hawk special, chicken breast, and catfish or tilapia. Two sides are included. Locations are at 201 North Limestone, (859) 253-3135; and 2750 Richmond Road, (859) 268-1666. Go to Columbiassteakhouse.com.
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.