The Journal Gazette
Wednesday, March 13, 2019 1:00 am

St. Patrick's weekend options plentiful

Kimberly Dupps Truesdell | For The Journal Gazette

It's time to put on your best green shirt and channel your inner Irishman. Or, if you are like me, run out to a big box-store, scrounge for a seemingly festive tee and hope you find one that remotely fits. It's that or be pinched, and celebrating with thousands of my closest Irish relatives sounds like a lot more fun.

Here's where you can find a St. Patrick's Day celebration this weekend. And, with March 17 on a Sunday, you can pretty much guarantee that it will be all weekend.

Deer Park Irish Pub will kick off three days of Irish revelry Friday. The 21st annual party will begin at 6 p.m. with a parade of sorts, at the end of which a leprechaun will tap the first keg of green beer. On Saturday, the day begins at 8 a.m. as the bar continues its tradition of serving green doughnuts and lattes. A tent will open at 11 a.m., and events including an a keg toss and Irish step dance will continue throughout the day. The tent reopens at 11 a.m. Sunday, and entertainment begins in the afternoon.

Some events require online registration. Go to There will be a $5 cover charge each day, and the event is for ages 21 and older.

Parking will be available at the University of Saint Francis, across the street from the pub at Leesburg Road and Spring Street.

• The St. Patrick's celebration continues for the 26th year at Venice Restaurant, 2242 Goshen Road.

On Saturday and Sunday, the restaurant will serve corned beef and cabbage dinners for $12.95 and Irish stew for $8.95. Both include Irish soda bread. There will be green beer and Irish cocktails, too.

Beginning at 6 p.m. Saturday, there will be a $2 cover as Paul New Stewart and Charles Rhen perform. 

On Sunday, food service begins at 2 p.m., and there is a $4 cover charge when the music from an Irish band starts at 3 p.m.

Rack & Helen's Social Club, 4935 Hillegas Road, will host a party on the patio beginning at 1 p.m. Saturday. There will be a cornhole tournament, live entertainment and drink specials. Green Bud Light draft will be $3 a pint or $10 a pitcher, Guinness draft is $4 a pint, and Irish Car Bombs are $6.

Trubble Brewing is hosting a contest centered around its fan-favorite dish, the Dad Bod, over the St. Patrick's Day weekend.

The brewery is challenging men and women 21 and older to finish off a super-sized version of their smothered fries. The daddy-of-all-Dad Bods will boast four pounds of French fries, a pound of Trubble Brewing's beer cheese sauce, a half pound of bacon and a half dozen fried eggs topped with a smattering of green onion. The contestant who is the first to finish off the giant Dad Bod plus a 23-ounce beer will win a $100 gift card. Every finisher will go home with a Trubble Brewing pint glass, a $5 gift card and bragging rights on the Hot Dad Bod Wall of Fame.

The action begins at 9 p.m. Saturday at the brewery at 2725 Broadway. It is free to watch and cheer, but the cost to participate is $35. The fee covers the cost of the big daddy Dad Bod and a 23-ounce beer. Registration ends 24 hours prior to start time, giving Trubble Brewing time to make one last bacon run.

Go to Trubble Brewing's Facebook page for more information. To enter, call 267-6082 or stop by Trubble.

Lucky Moose, 622 E. Dupont Road, will serve Irish fare Saturday and Sunday. A buffet with corned beef and cabbage, Irish stew and Guinness beer-battered fish and chips will be available from 11 a.m. to 9 p.m. Saturday. On Sunday, the restaurant will have its regular brunch buffet in the morning but will offer the Irish dishes, along with wings and pizza, on its evening buffet. The cost is $11.77. There will also be drink specials, including $2.50 green beer and $3 Guinness.

• St. Patrick's Day fun will begin at 1 p.m. Saturday at Curly's Village Inn, 4205 Bluffton Road. Dinner begins at 5 p.m., with the menu including Reuben sandwiches, corned beef and cabbage dinner and made-from-scratch Irish whiskey cake. On Sunday, doors will open at 1 p.m. and dinner begins at 4 p.m.

Bandidos closing

Bandidos will close its restaurant on Illinois Road at the end of May after it was unable to re-sign its lease for the property.

In a letter to customers on social media, owner Jimmie Schindler II says, “Though I have fought hard to keep one of our busiest and most popular locations open, it is out of our hands.”

The restaurant opened in 2005, and it has leased the space from Parkview Health.

The restaurant had received notice last year that it would have to leave, but the Bandidos team was hopeful that a longer lease could be negotiated.

Bandidos has locations in Waynedale, Georgetown and Glenbrook Commons, as well as a restaurant in Lima, Ohio. A location on Dupont Road was closed in 2016, although Schindler hoped to find a new space on Dupont for a restaurant.

Zesto openings

A sure sign that spring is near in Fort Wayne: Zesto Ice Cream shops are opening back up.

The 210 E. Washington Center Road, 2225 Broadway and 5740 Falls Drive locations were set to open today, according Facebook posts. The shop at 6218 St Joe Center Road opened previously.

Chantili's opens

There's a new restaurant in Covington Plaza. Or, at least a restaurant with a new name.

Chantili's recently celebrated its grand opening, debuting a new look. The 6328 W. Jefferson Blvd. establishment had been Chappell's but was purchased last summer as owner Gary Chappell said he was taking a step away from the restaurant business.

The restaurant will serve steaks and seafood, as well as a 60-item salad bar, craft cocktails, martini flights and more than 50 kinds of wine.

Dishes include oysters on the half shell, rib-eye steaks, king crab legs and South African lobster tail.

Hours are 11 a.m. to 2 p.m. Monday through Friday, 5 to 10 p.m. Monday through Thursday and 5 to 11 p.m. Friday and Saturday.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8304 at least two weeks before event or desired publication.

This story has been corrected.

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