The Gage serves Irish classics all day. For more information, Click here.
The Gage: 24 S. Michigan Ave, Chicago
Fiddlin ‘Finnegans performs from 11 a.m. to 8 p.m. on Saturday and from 11 a.m. to 4 p.m. on Sunday
Irish bagpiper plays both days
Both levels are open on both days
La Monserratine | Drumshanbo gunpowder Irish gin, sweet milk, coconut water, angostura, nutmeg, mint, $ 12
A milk punch from the West Indies, made with Irish Gunpowder gin and coconut water, for a smooth and light transatlantic drink.
The Irish tenor | Jameson, chartreuse, maurin quina, apricot, $ 12
An elegant blend of Jameson with apricot and chartreuse, blended in the classic Manhattan method.
Food (March 15-17, 2019)
Corned Beef Sandwich | Swiss cheese soaked in Guinness, pickled coleslaw, remoulade, $ 14
Homemade Corned Beef | braised cabbage, new potatoes, horseradish cream, $ 20
Finnin ‘Haddie | smoked haddock patties, spicy horseradish, bitter green salad, pickles, $ 21
Colcannon | whiskey-braised pork, truffled potato, cabbage, $ 14
Boozy Ice Cream Cookies | Bailey’s cream ice cream, soft fudge cookies, $ 12
Gage smoked haddock cakes
Spicy horseradish mustard, bitter greens, pickles
4 ounces of smoked haddock
2 ounces of mashed potatoes
1 C. panko crumbs
1 ounce Mayonnaise
1 tbsp. Dijon’s mustard
3 tbsp. parsley, minced
1 onion, finely diced
1 C. caraway seeds
1 C. thyme
Chop the haddock by hand and mix with a spatula with the rest of the ingredients. Divide in half 3.5 oz. Cakes. In a skillet, heat the canola oil over medium-high heat. Bake cakes until light brown on one side. Turn the cakes over and place them in a 350 degree oven for seven minutes. Serve with horseradish mustard and curly with sliced pickles.
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