Breakfast the Irish way
With four kinds of meat imported from Ireland, the "full Irish breakfast" served on weekends at the Shannon Pub (2250 Niagara Falls Blvd., Tonawanda) is designed to ease pangs for Dublin's favorite morning meal.
If it doesn't, the full Irish will at least fill you up. Chef Brian Carney uses black and white "pudding," or sausage -- the black is blood sausage, the white pork and oatmeal -- cut into discs and browned.
Then there's bangers, fine-grained pork sausage, and rashers, thick-cut lean bacon. Carney adds soda bread, homefried potatoes with peppers and onions, grilled tomato and eggs. "Most of it I bring right over from Ireland," he said, "but I do use fresh eggs."
The $13 breakfast platter is available from 11:30 a.m. to 4 p.m Saturday and Sunday.
"From the feedback that I get, people love it. It's not overwhelming, but it does fill a plate," he said. "It does go well with Guinness."
-- Andrew Z. Galarneau