INGOOD TASTE
Shawn Crago , Owner , Patrick ’ s Pub and Grille
Candid conversations with the dining scene ’ s most engaging chefs
Patrick ’ s Pub and Grille 1207 Spring Run Road Extension Moon Township ; 724.457.9770 patrickspub . org
On the Menu : Handcrafted American cuisine including , but not limited to , appetizers such as sautéed pierogies and whole blue mussels as well as subs , salads , stews , traditional sandwiches and wraps , burgers , pasta and seafood . Additionally , Patrick ’ s Pub and Grille offers authentic Irish dishes , including Bangers and Mash ( Irish sausage and mashed potatoes ), Dublin Seafood Coddle ( Irish stew with shrimp , mussels , sausage , potatoes , bacon and tomato ), Guinness Stew ( beef , potatoes , onions and carrots in a Guinness gravy ) and Cottage Pie ( beef , green beans topped with mashed potatoes and cheddar cheese ), to name a few . There ’ s wine by the glass and a variety of beer — all of which can be found on the seasonal drink selection menu .
What led you to open Patrick ’ s Pub and Grille ?
Q A I opened Patrick ’ s Pub in 1999 . Up until that point I had already been in the pizza business for approximately 20 years as the owner of nine Vocelli Pizza restaurants . I decided to branch out from pizza and that ’ s where Patrick ’ s Pub came into the picture . I was able to dabble in something different , but remain in the business . I bought the building we ’ re located in and some of the property surrounding it , too . To get it all done every day I have to be the owner , president , GM , server and dishwasher — you name it .
What led you to create the business ? For several years I was working at both Patrick ’ s and Vocelli ’ s at the same time . However , I eventually put my full energy into Patrick ’ s and
Patrick ’ s Pub and Grille . sold all of my pizza shops . It took about three or four years to sell them all . I wanted to have Patrick ’ s because it ’ s more engaging for me as a business owner . It ’ s great , too , because I have our incredible chef , Eric Smith — also known as Chef Spoon . Together , he and I collaborate on the menu , however Chef Spoon creates and executes the daily specials and cooks a fresh fish for our Fresh Fish Fridays .
What sparked your interest in owning a restaurant ? I ’ ve been in the food industry since I was 16 . I attended Penn State and earned my B . S . in 1992 in Hotel , Restaurant and Industry Management . I ’ m more of a manager than a cook . I can definitely cook , but I ’ m a business owner .
What kitchen tool can ’ t you live without ? A spatula and a pair of tongs are definitely two utensils I can ’ t cook without .
What is your favorite quick meal to prepare at home ? I bring home Patrick ’ s Pub to-go ! Actually , my wife , Kellie , and I have six kids and they all like my wings on the grill — and they have to be from the grill . I make the wings using a combination of a house rub from Patrick ’ s Pub and I make my own hot sauce using our Melting Pot Wing Sauce from the restaurant . Our kids range in age from 10 to 18 , so Patrick ’ s Pub to-go is definitely a quick meal to have at home if I ’ m not making grilled wings . Our only son , Patrick , is 18 ( he ’ s also our restaurant ’ s namesake ) and the girls —[ each one ] loves certain dishes . Our 15-year-old likes the Cajun Chicken Pasta , while our 17-year-old likes the Italian Cheese Steak . Patrick likes the Patrick ’ s Original Grilled Cheese Burger on thick sliced bread with a side of sweet potato fries .
What ’ s your favorite go-to ingredient ? Fresh garlic . There ’ s nothing better .
Best advice for a novice ? For anyone who wants to go into the restaurant business you have to make sure you are willing to do all aspects of the job . Be prepared to do , or know about , everything from cooking , cleaning , and customer service to dishwashing — all of it . If you don ’ t want to do any of it , you ’ d better have a lot of money to pay someone else to do it .
Shawn Crago , Owner , Patrick ’ s Pub and Grille .
Reuben Fritters .
Mahi Mahi with Mixed Vegetables and Orange Soy .
Other than Patrick ’ s Pub and Grille , what is your favorite place to eat in the city ? I still crave a good pizza , so I ’ m always on the lookout to try a different pizza shop when I ’ m eating out . But , I haven ’ t found the perfect pizza — yet . I have to say Anthony ’ s Coal Fired Pizza is a really good start .
What ’ s the next big food or dining trend ? I think tablets at the table will gain popularity . Customers can type in their own meal and not wait to have a server come and take their order . There are restaurant groups that are doing this already and it would be lovely to do that at Patrick ’ s Pub and Grille . n
— Reese Randall
Photos provided by Patrick ’ s Pub and Grille .
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