Shannon’s Corner Butcher creates synergy with sister Irish Pub

Source: Renee Tomell, mysuburbanlife.com

Friday, 23rd Sept, 2011

Tucked just north of the train tracks in downtown Lombard is a throwback to the specialty butcher shops of the past, with an added twist that goes beyond the quaint spelling of its name. Shannon’s Corner Butcher Shoppe shares some of Ireland’s favorites, which makes sense because it is the sister business to Shannon’s Irish Pub in Glen Ellyn.

General Manager Theresa Brzezinski rings up a filet for frequent customer Sam Madonia at Shannon’s Corner Butcher Shoppe in Lombard. The store features meats, as well as prepared foods from its sister business, Shannon’s Irish Pub in Glen Ellyn. photo by Bill Ackerman

Operation of the meat market was resumed this May by the pub owners who founded the store in 2009 as Clancy’s. They also have a Shannon’s Deli scheduled to open in late fall two doors north of the butcher shop.

The current businesses dovetail neatly, with the market providing signature meats for the restaurant, and, in return, carrying prepared dishes that include some of the pub’s popular sides and salads in the refrigerator case.

While the butcher shop offers several Irish staples, such as bangers and shepherd’s pie, it’s also known for special cuts and its own marinades. Happy to suggest cooking tips and recipes is General Manager Theresa Brzezinski, a Lombard native who worked at the pub for several years and discovered a happy fit at the new business close to her home.

A regular shopper is Diane Navarro of Naperville, who recently stopped in for marinated Black Forest sirloin with her husband, Douglas.

“It’s the people, it’s the food — they know you by name,” she says of the appeal, praising the warm hometown atmosphere she calls a rarity nowadays.

Her favorites include pasta salads, the pre-cooked, twice-baked potatoes, and the key lime pie featured periodically.

“The chicken salad is to die for, it is so yummy,” she adds. “The burgers come in different flavors like jalapeño and cheese or mushroom.”

Among specialty items are stuffed chicken breast, with such combinations as asiago and asparagus.

“I try to get as much as I can from local vendors,” Brzezinski says of sourcing meats. “Our bison (is from) out of state. … Our Burgundy pepper hanger steak is our No.1-selling steak. It’s our own recipe of a marinade that we tumble it in.”

The freezer case offers varied purveyors’ items from pizza to duck breast.

Patrons are quick to share their picks.

“It’s a marvelous place,” says Richard Maurer of Lombard, recommending the Irish bangers, pork chops and sausage.

Carol Miyake of Lombard is partial to the hanger steaks.

“It’s tender and tasty,” she says. “And so easy when you’re having a cookout to throw on the grill.”

Brzezinski says the pub and butcher shop currently are cross-promoting each other, with receipts from each one good for discounts at the other.

She says custom orders for meats can be turned around in a day or two, and notes early reservations for fresh turkeys are requested by the grower for Thanksgiving.

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