By Jessica Lewandowski
The Curragh Irish Pub Review
On a Thursday evening, myself and my foodie sidekick, Tim, stopped in at The Curragh Irish Pub on Northwest Highway in Chicago. The building’s exterior had an outdoor seating area, free valet parking, and a sign advertising late-night live music. Upon entering, we were immediately immersed in a classic Irish pub atmosphere. All three dining areas were softly lit. The bar and archways were made up of beautifully carved wood. We could hear the sound of a singing chef drifting from the kitchen. Tim and I were seated near a group of guests with thick, Irish accents–a tell-tale sign that we came to the right place for Irish cuisine.
Aside from common cocktails and domestic/import beers, The Curragh has a variety of Irish beers on tap. The bar also offers specialty draft combos, which I’ve never seen at any restaurant or bar. I chose the Snakebite: Magner’s hard Irish cider topped with Harp Lager. Tim chose the Black & Blue: Blue Moon topped with Guinness. Both drinks came to us freshly poured. Of course, the bartender knew how to properly poor a Guinness.
The food menu is decently sized without being overwhelming. The Irish Fayre section of the menu stole the show, offering traditional Irish plates such as Fish and Chips, Irish boxty, Irish Breakfast, Corned Beef, Shepherd’s Pie, and Lamb Stew. The Curragh also offers more recognizable options like sandwiches, burgers, and salads.
For our appetizer, Tim and I chose the Ceili spuds, which is The Curragh’s version of potato skins. There were five skins topped with cheese, bacon and chives, and they were rested on a bed of chopped lettuce. We had asked for our sour cream on the side. The main difference from what we’re used to is the Dubliner cheese melted inside the potato. I will forever prefer Dubliner cheese to any other on my potato skins. It’s mild and so thick that I felt like I was taking a bite from an extra-cheese pizza.
After appetizers, Tim ordered the Fish and Chips, and I ordered the classic Reuben sandwich. We were both very impressed. The Fish and Chips were exactly as they should be (we are very picky when it comes to our fish and chips). The fish was light, flaky and fresh. The Curragh’s chefs know exactly how to batter their fish in a way that keeps the skin crisp. The Fish and Chips came with coleslaw and the creamiest and most delicate house made tartar sauce I’ve ever tasted.
My Reuben sandwich was equally satisfying in its own way. The beef was thinly shredded and piled high. The other components (sauerkraut, thousand-island dressing and Swiss cheese) complimented the protein excellently. The sandwich was served on freshly toasted rye bread. I could taste each element individually, and no ingredient overpowered any other. The Reuben sandwich was served with French fries and a satisfyingly large slice of pickle.
As much as we wanted to stuff our faces, we did save room for dessert. The Curragh’s dessert menu offers familiar items such as Cheesecake, Brownies Sundaes, Crepes, and Tiramisu. Tim and I chose the Rum and Raisin Bread Pudding. We were served a huge portion accompanied with an equally large mound of freshly whipped cream. The scent of cinnamon met our noses before we even broke into the dessert with our spoons. I would have preferred the bread to be a little softer, but the flavors were very comforting. Cinnamon, nutmeg and caramel flavors made us feel warm and at ease.
Overall, I absolutely enjoyed my evening at The Curragh Irish Pub. There are two other locations: one in Glenview and one in Skokie. I’ve been to the Chicago location a few times before and have never had a single complaint. The pub is very family-friendly. Although there is no kid’s menu, the staff is more than happy to accommodate for smaller stomachs. You certainly do not have to be of Irish descent to feel at home here.