into County Clare Irish Restaurant is like being transported to an
old-fashioned Irish pub. With wood paneling, stained glass windows
and proverbs posted on the walls, the environment matches the fare
at this downtown spot.
Executive chef Cory James says the restaurant offers
a mix of traditional Irish and Irish-American dishes, such as the
corned beef and cabbage seen here. “Corned beef, despite what people
think, is actually quite American,” James says.
Though enjoyed by many on St. Patrick’s Day, the
dish’s association with Ireland originally started in New York as
people were immigrating to the U.S. from Ireland, James adds.
Corned beef was used as a less expensive substitute
for pork, which was the preferred meat in Ireland. Since then,
people have accepted this American take on an Irish classic.
Today County Clare honors that history by offering a
tender, slow-roasted corned beef brisket with cabbage. The dish also
comes with two sides: baby red potatoes and a bacon-braised slaw
made up of kale, carrots and two kinds of cabbage tossed in an apple
To enhance the Irish-American culinary experience,
James recommends indulging in a piece of corned beef and cabbage
simultaneously to complement their flavors. 1234 N. Astor St.,