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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