best food in sacramento

Insider Brunch Ideas from de Vere's Staffers

We asked the de Vere's staffers to give us the "dish" on what they order for brunch--and came across some great off-menu options. Feel free to steal their ideas to make your brunch experience even more delicious.

 

IDEA #1: Turn our B.L.T. into a breakfast sando!

Order the B.L.T...add an egg, scrambled or fried. Sub the country crisps for our breakfast potatoes.

 

IDEA #2: Create a Bogman Sandwich!

Order a grilled cheese, add black and white puddings, egg, and Irish bacon. Amazingness!

 

IDEA #3: Say goodmorning with a grilled cheese!

Order a Grilled Cheese sandwich...add bacon and eggs! Again, swap the country crisps for our breakfast potatoes.

Shepherds Pie vs. Cottage Pie vs. de Vere's Granny's Shepherds Pie

We've been asked a lot lately about our Granny's Shepherds Pie. What is it? Why is it made with beef instead of lamb? What's the difference between shepherds pie and cottage pie?

Traditional shepherds pie is a meat pie made with ground lamb or mutton (hence "shepherds") with a mashed potato  crust. Cottage pie is the same thing, but made with ground beef. Since we grew up eating the BEST shepherds pie (made by our granny, of course), we serve it like she does. Our Granny's Shepherds Pie is made with ground beef and vegetables, topped with a rich gravy and mashed potatoes, and then baked until golden brown. We also serve it with your choice of a side soup or salad.  If you want the full family experience be sure to ask for it with a fried egg on top!  Trust us, it is out of control and a secret of our mothers.

Pair it with a 20-ounce pint of Guinness, and you have the perfect meal for fall.

Burger Thursday's at de Vere's Irish Pub

 

What Is Burger Thursday's?

Our hamburger specials have been notoriously good in the past, so we decided to give them a bigger spotlight: Starting this week, we're teaming up with Burger Junkies to host Burger Thursdays at de Vere's Irish Pub. Each Thursday, we'll feature an over-the-top, crazy delicious burger special, available for that day only. Trust us, you won't want to miss these culinary creations! (But if you must, don't fret...we'll be serving the same burger two Thursdays in a row to ensure everyone can sink their teeth into each option.) The first burger will be served on Thursday October 6 at 11am!

 Tell Us Your Favorite Burger!

We Love hearing how much you love our burgers and what burgers you would like us to make. So please tell us about it, post a comment or a picture to our Facebook wall and your photos might be showcased on our website, or your burger could be featured on an upcoming Thursday!

Burger Thursday's Favorite Burger ContestTell Us Your Favorite Burger!

Check Back for our Next Contest starting soon!

 

 

Meet The Burger Referee

BURGER REFEREE LOVES BURGERJUNKIES.COM

Weekday Wine & Dine Recommendations

Want to know what we'd order during the Weekday Wine & Dine event? Here, we've highlighted 4 different bottles we love--and the dishes that we think pair best with them. Come in every Monday through Thursday, order 2 entrees, and get half off any bottle of wine. Use this as a cheat sheet for what to order, ask your waiter for suggestions, or just go for what you're craving. Happy Weekday Wining & Dining!

Hess Chardonnay

Tastes like: "Tropical aromas of freshly-cut pineapple and ripe pear. A soft entry of well-balanced fruit and oak persists all the way to a pleasing finish of honeydew melon and crème brûlée."

Order with: Ploughman's Cobb Salad and Fish n' Chips

Regular price: $28

Weekday Wine & Dine price: $14

 

 

 

Louis M. Martini Cabernet

Tastes like: "Made to accentuate the high-toned, delightful fruits of Sonoma County's vineyards, this wine offers many layers, featuring aromas and flavors of red cherry, plum and blackberry fruit with an underlying dry creek dustiness. The round, full mouthfeel has just enough structure to lead it into a fruit focused finish."

Order with: Original de Vere's Burger and Mac & Cheese

Regular price: $30

Weekday Wine & Dine price: $15

 

 

 

Geyser Peak Pinot Grigio

Tastes like: "The nose shows notes of lemon, lemon zest, citrus blossom, and a hint of spice. The palate is crisp and bright with citrus flavors and elegant minerality."

Order with: Grilled Chicken Sandwich and Green Street Caesar Salad

Regular price: $20

Weekday Wine & Dine price: $10

 

 

 

Alamos Malbec

Tastes like: "The nose offers bright black cherry aromas with light floral notes and a touch of toast. The mouthfeel is full and rich, with ripe, concentrated cassis and black raspberry fruit flavors interwoven with a touch of chocolate and sweet spice from light oak aging. The finish is long and lingering, with ripe, velvety tannins."

Order with: Lamb Sausage from "Lighter Side of Ireland" menu (or Bangers and Mash from regular menu), and Traditional Irish Stew.

Regular price: $26

Weekday Wine & Dine price: $13

 

 

 

 

 

Sunday Brunch Specials (go USA!)

USA v. Japan...with a side of Irish Coffee! Come in this Sunday to watch the Women's World Cup Finals. The pub opens at 9am, game time is at 11:30 am, and brunch specials last until 2pm! As a reminder, here's what you can score EVERY weekend at the pub.

Specials:

Almost Famous Irish Coffee $6

de Vere's Bloody Mary $5

Bottomless Mimosa Bottle Service $10

 

Full Brunch Menu:

Brunch Summer 2011

It's Here: July's Lighter Side of Ireland Menu

Last month, we kicked off our first-ever "Lighter Side of Ireland" food series with the refreshing Seaside Menu. This month, we're getting rustic with a Farmhouse Menu, which debuted this week. Flavorful cuts of meat...crisp vegetables...fresh-picked, juicy fruits. Are you hungry yet? Even more mouthwatering is the fact that our prolific chefs (it's unreal how many unique dishes they dream up every month) have sourced the most satisfying ingredients from local growers.

Speaking of local, don't forget you can get a bottle of  wine at half price when you order two entrees, Monday through Thursday.  For more information check out our Weekday Wine & Dine promotion.

Check out the Farmhouse Menu below for the most updated lineup.

July's Farmhouse Menu at de Vere's Pub

Ireland is in the middle of a culinary revolution! Irish cooking is a clear example of cooking local while creating flavorful and exciting dishes. Irish cuisine is much more than heavy potatoes and thick gravys. De Vere’s Irish Pub is dedicating our entire summer to showcasing the Irish cuisine movement while providing our guests with lighter fare during the hot summer months. This journey through Irish cooking will involve a new theme each month with weekly changing specials for you to try. We hope you will join us for this culinary adventure and enjoy tasting foods from the ocean, the farm, and modern day Ireland.

JUNE: “Seaside Menu” JULY: “Farmhouse Menu” August: “Urban Menu”

* Buy Two entrées and Get 1/2 off a bottle of wine  ( M-Th)!

Sacramento's Largest Whiskey List

We have built our whiskey list over the past two years and are adding whiskey's every week.  We will create links between this list and our reviews of each whiskey as we post them to our blog.  We hope you will enjoy our whiskey bar in the heart of downtown Sacramento.  The whiskey bar is located in the back room of our Irish Pub.  Grab a friend and come down for an incredible experience!

Bourbon

Bourbon is an American whiskey, like Bulliet or Maker’s Mark, made from at least 51% corn and aged at least two years in new charred oak barrels.   Bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirit may be called Straight bourbon.

Basil Hayden’s 8yr

Booker’s

Bulleit

Buffalo Trace

Eagle Rare

Eagle Rare 17yr

Four Roses

George T. Stagg

Jim Beam

Jim Beam Black

Johnny Drum 101pr

Kentucky Vintage 17yr

Kentucky Vintage 21yr

Kentucky Vintage 25yr

Knob Creek

Maker’s Mark

Maker’s 46

Michter’s US 1

Noah’s Mill

Old Bardstown Estate

Old Forester

Old Forester Birthday

Pappy Van Winkle 12yr

Pappy Van Winkle 15yr

Pappy Van Winkle 20yr

Pappy Van Winkle 23yr

Pure Kentucky XO

Rip Van Winkle 10yr 90pr

Rip Van Winkle 12yr 107pr

Rowan’s Creek 12yr

Wild Turkey 101pr

Willett Reserve

Willett Family Estate 6yr

Willett Family Estate 13yr

William Larue Weller

Woodford Reserve

Rye Whiskey

Rye whiskey is made from a mash of at least 51% rye. Other ingredients are usually corn and malted barley. It must be aged in charred, new oak barrels. Rye whiskey that has been aged for at least 2 years may be further designated as "straight".

High West Silver

High West Bourye

High West Rendezvous

High West 16yr

High West 21yr

Michter’s US 1

Michter’s 10yr

Rip Van Winkle 13yr

Sazerac 6yr

Sazarac –Thomas Handy

Whiskey

Uisce beatha is Gaelic for “water of life”. Whiskey is a distilled spirit made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat and corn.

Crown Royal

Crown Royal Reserve

Crown Cask No. 16

Leopold’s Peach

Pendleton

Pendryn

Seagram’s 7

Tennessee Whiskey

Tennessee whiskey is different from bourbon by one key exception - it’s charcoal filtered before aging in barrels, and it has to be distilled in Tennessee.

George Dickel

Jack Daniel’s

Jack Daniel’s SB

Gentleman Jack

Irish Whiskey

Irish whiskey must be distilled and aged in the republic of Ireland or in Northern Ireland. It must be aged for at least three years in wooden casks. If the spirits comprise a blend of two or more distillates, the product is referred to as a “Blended” Irish whiskey.

Bushmills

Bushmills Black

Bushmills 10yr

Bushmills 16yr

Bushmills 21yr

Connemara

Connemara Cask

Finian’s

Jameson

Jameson 12yr

Jameson Gold

Jameson 18yr

Jameson 21yr

Jameson Vintage

John Powers

John Powers 12yr

Kilbeggan

Knappogue Castle

Michael Collins

Michael Collins SM

Midleton Rare

Paddy

Red Breast 12yr

Red Breast 15yr

Slane Castle

Tyrconnell

Tyrconnell Madera

Tyrconnell Port

Tyrconnell Sherry

Tullamore Dew

Tullamore Dew 10yr

Tullamore Dew 12yr

Scotch

Scottish whisky is aged in oak casks for at least three years. In Scotland, however, it’s just called whisky. Depending on the region, the Scotch may have different flavors - those from Islay, pronounced “eye-la,” for example, tend to have a smoky, peaty flavor. While those from Speyside, like Macallan, are known for their smooth caramel flavors.

Islay

Ardbeg 10yr

Bowmore 12yr

Bruichladdich 12yr

Bruichladdich 14yr

Caol Ila 12yr

Lagavulin 12yr

Lagavulin 16yr

Lagavulin 1993

Laphroaig 10yr

Peat Monster

Speyside

Balvenie 12yr

Balvenie 15yr

Balvenie 21yr

Craigellachie 16yr

Dewar’s White

Dewar’s 12yr

Dewar’s 18yr

Dewar’s Signature

Glenfiddich 12yr

Glenfiddich 15yr

Glenfiddich 18yr

Glenfiddich 21yr

Glenfiddich DE 102pr

Glenlivet 12yr

Glenlivet 15yr

Gelnlivet 16 Nadura

Glenlivet 18yr

Glenrothes Select Rsv.

Glenrothes 1991

Macallan 12yr

Macallan 14yr

Macallan 18yr

Macallan 21yr

Singleton 12yr

Speyburn 10yr

Island

Highland Park 12yr

Inchmurrin 12yr

Scapa 1993

Talisker 10yr

 

Lowland

Glenkinchie 12yr

J.W. Black 12yr

J.W. Blue

J.W. Gold 18yr

J.W. Green 15yr

J.W. Red

Highland

Chivas Regal 12yr

Clynelish 14yr

Dalwhinnie 15yr

Deanston 12yr

Glen Garioch 8yr

Glenmorangie 10yr

Glenmorangie 18yr

Oban 14yr

Oban 1993 DE

Stronachie 12yr

Stronachie 17yr

Campbeltown

Cadenhead’s

Springbank CV

Springbank 10yr

Springbank 15yr

Grain

Milford 10yr

Pig’s Nose 5yr

Sheeps Dip

Sheeps Dip 1990

Yamazaki 12yr

Yamazaki 18y

A note from de Vere’s Irish Pub:

Our management staff at de Vere’s Pub is dedicated to building Sacramento’s largest whiskey list. We add whiskeys to our list as often as possible, in order to offer our guests the best and most comprehensive assortment in Northern California. To further educate our patrons (and ourselves), we like to post reviews of these whiskeys on our blog. This lets our guests read up on the whiskeys we offer before coming to visit our whiskey bar—which we know you’ll fall in love with upon your first visit.

The whiskey bar is located in the back room of our Irish Pub in downtown Sacramento, which is owned and operated by an Irish family. We understand that you have a lot of choices in the bars and restaurants that you frequent in the Sacramento area, and we hope that we can earn your patronage by providing you with a one-of-a-kind experience. Our goal is to provide you with the best place in town to eat, drink, and socialize with your family and friends. So, grab a friend and come down for an incredible whiskey and dining experience!

You can try all of these Whiskeys at  de Vere’s Pub in downtown Sacramento.

Join our Whiskey Society to learn more about Whiskey's at a discount!

GET MORE PUB UPDATES HERE:

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Sacramento Burger Month at de Vere's Pub

Stadium Burger at de Vere’s Irish Pub –

Week 3 #sacburgermonth

Stadium Burger at de Vere's Irish Pub

Week 3: Sunday May 15 – Saturday May 21

Share this burger with your friends!

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

This premium burger/beer pairing is available for a limited time for $15 only at de Vere’s Irish Pub in Sacramento! Ask your server for the Sac Burger Month special!

This Burger has also been nominated in The ESPN "Fanwich" Contest and we need your votes! To Vote click here!

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About Rodney

Rodney is a long time Sacramento area resident that has been a cheeseburger lover for as long as he can remember. You can find his beautiful burger photography and tasty burger reviews at BurgerJunkies.com or drop him a line@burgerjunkies on Twitter to say Hi!

 

May is National Hamburger Month

May is National Hamburger Month

Original Article from Foodspotting.com
"Editor's Note: With nearly 500 foodspottings and numerous burgers under his belt, Super SpotterRodney Blackwell is clearly the perfect person to talk to about National Hamburger Month. Check out the contest he's running for burger junkies in Sacramento and be sure to follow his epic Foodspotting hamburger guide.

 

May is National Hamburger Month! As the creator of California-based burger review blog Burger Junkies, I jumped at the chance to share my love for burgers by teaming up with de Vere's Irish Pubin Sacramento to create #sacburgermonth. For each week in May, de Vere's chefs created a Featured Burger with beer pairings. You can check out those burgers in our #sacburgermonth guide.

It may be mid-May, but it’s never too late to join in the burger fun! To celebrate National Burger Month, add a burger that you’ve enjoyed to the new National Hamburger Month Foodspotting guide. It’s an open guide, so hopefully together we can create one of the best visual burger resources in the world!

Rodney Blackwell runs T-ShirtForums.com and when he’s not thinking about t-shirts, he’s out fueling his Foodspotting addiction. You can follow his burger adventures at BurgerJunkies.com or on@burgerjunkies.

 

Sacramento Burger Month's Week 1 Burger: The Tostada Burger

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

To Vote for this burger click here

To Learn what's Next click here

To Vote for the 4th week burger click here

 

All About Sacramento Burger Month at de Vere's Pub! (Part One)

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in Since May is officially National Hamburger Month, we thought it would be great to promote burger awareness here in our beautiful city of Sacramento.

Each week in May, the fine chefs at de Vere’s Irish Pub will be showcasing a unique featured burger masterpiece that will only be available for that week only.

Here’s the Burger Breakdown:

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

 

Week 2: Sunday May 8 – Saturday May 14

The Firestone Burger

Firestone Burger at de Vere's Irish Pub
Firestone Burger at de Vere's Irish Pub

 

This juicy cheeseburger is cooked in a red wine, shallots, and balsamic vinegar based sauce that gives it a powerful sweet and tangy flavor.  The double ground smoked beef patty is infused with smoked pork and topped with bacon, smoked cheddar goat cheese and fried onions. This flavorful burger is served on a lightly toasted, locally sourced, freshly baked bun.

We paired this burger with an Abbey ale from New Belgium Brewery out of Colorado. The chocolatey undertones allow this beer to hold its own with the smokiness of the Firestone Burger.

 

Week 3: Sunday May 15 – Saturday May 21

The Stadium Burger

Stadium Burger at de Vere's Irish Pub
Stadium Burger at de Vere's Irish Pub

 

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

 

Week 4: Sunday May 22- Saturday May 28

YOU DECIDE!

Vote for our last Weekly Featured Burger
Vote for our last Weekly Featured Burger 

We haven’t picked the burger for Week 4 yet.

Your votes for the 4th Week #sacburgermonth burger will decide which one gets featured on the menu!

The de Vere’s chefs have dreamed up 2 crazy burger creations for #sacburgermonth Week 4, but only 1 can be on the menu.

Help us choose the Week 4 Featured Burger by taking our 5 second survey and be entered into a chance to win a t-shirt and free $25 Gift Card from de Vere’s Irish Pub!

Will it be:

A Prime Rib Burger with carmalized onions manchango cheese, Horse radish mayo and Au Jus

Or will it be:

A Philly Burger Pepercorned crusted all beef patty with house made Pastrami , house made sour kraut, and swiss cheese with a roasted red pepper mayo.

Cast Your Vote

Sacramento and BurgerJunkies.com (a burger review blog).

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in

Ms. Munchie Dines at De Vere's

Saturday, April 30, 2011

 

de Vere's - Pub Fare & Burger Bonanza

Follow the author's Blog

or on her Twitter! @ms_munchie

A few months ago I had started a Twitter exchange with Henry de Vere of de Vere’s Pub before I had ever met him. He invited me to come into the pub and I explained I rarely entered pubs and bars because I don’t drink. “But we have great pub food”, he replied.
Shortly after, I finally met him and he repeated his invitation. Come on in and he’ll set up a tasting for me with his chef. As my readers know, I never turn up an offer for free food. It took several weeks, but I finally made it in. That said, you can consider this review biased, if you wish, since I did not go in there blindly, but for a formal tasting.
I ventured over after work on a Thursday. Henry greeted me warmly and told me what he had arranged. He thought I might like to see the chef make some blood sausage in the kitchen before trying some food.
 

mixing the blood sausage ingredients
I was introduced to Chef Wes Nilssen. He’s had quite a few positions around town, including some of the Paragary’s restaurants. He asked me if I liked blood sausage. Now my mother, being Filipina, loved all that sort of stuff. Me, not so much. I would have tasted it, but actually got off the evening not having too.  He had all the ingredients all prepped. There was barley, oats, onion, milk soaked bread crumbs, bits of pig fat, spices, and pig’s blood from John Bledsoe. He started with the barley, poured in the blood, and mixed it thoroughly before adding the next ingredient. He carefully blended each ingredient in before moving to the next. In actuality, the sausage is mostly the filler.  Everything was a bright crimson. 

The sausage maker was brought out and loaded and then the intestinal casings were slid onto the extruder. One of the kitchen assistants cranked down the press as Chef handled the sausage as it was extruded. I noted that he wasn’t making links. Instead, they make a giant coil, boil it, and then they cut portions from it after it’s cooled.

We got two coils from today’s batch and Chef said it would last them about three weeks. They make their other sausages as well. Their plan is to get licensed to do their own charcuterie. Thoughts of salami and smoked goods swim in my head. Yum.
I went back out to the bar and sat down with Henry with a cheese platter. On it were two types of salami, four cheese, some peppadews, olives, and a housemade marmalade. There were also slices of the Irish brown bread they bake themselves twice a day. Since it is so heavy and has very little moisture to it, they bake it twice a day to keep the freshest available throughout the day.
Henry talked about our British/Irish backgrounds. My dad is from Ipswich in ’58 and his parents came from the Dublin area in the late 70’s. In fact, Henry, the youngest, is the only one of his siblings to be born in the U.S.
Henry explained that they wanted to make the best Irish bread like his grandmother made. But we all know our grandparents used to just throw ingredients together and never measured. So he and his aunt set about making 20 different versions of bread, writing down the measurements, and having grandma taste them. They narrowed it down over and over until they finally came to the final one that was like grandma’s. That’s the recipe they use in the pub now.
We discussed pub food and the type of food from the British Isles. I grew up knowing a little about bangers and mash and shepherd’s pie. Henry explained that they wanted to add some lighter pub fare to the menu as we start going into the summer months. My next item was one of their ideas. They took the well-known combo of smoked salmon, capers, and onions and wrapped inside a boxty. Boxty is a potato pancake. I really liked it. The warm, soft pancake with the crunch of onion, smoky salmon, and salty capers with a bit of crème worked well as a nice little package.
They asked me what else I would like to taste and so I asked for the Irish stew and shepherd’s pie. The pie came out first with the mashed potatoes decoratively piped on top and then put under the broiler for a quick toast of the peaks. Sprinkled on top was some parsley. Henry explained that his mom always put the garnish on everyone’s plate because it made a simple meal more special, especially when feeding a large family on a budget.
mini version of their shepherd's pie
I later read through some of the Yelp reviews and noted that people were irked by the ratio of mashed potatoes to meat mixture.  I can agree with that. Yes, it could use more filling and less potato. But at least the filling was good. In fact, I was impressed that the vegetables weren’t overcooked and soft, but still had that slight crispness to them. And since I wasn’t paying for anything, I wasn’t paying attention to prices. So if I was having to pay for it, I probably would also be a bit irritated by too much potato.
Our conversation continued about the traditional pub dishes. Everyone who grew up eating shepherd’s pie or Irish stew has a very subjective idea of how the dish should be. Everyone’s recipe and childhood memory is different. Both of these dishes can be done with beef or lamb. Henry explained that they serve dishes closest to the de Vere’s family recipes and how HE grew up with them. He often has customers say that a dish needs to be different – “you need to add this” or “it’s supposed to have __”. But you can’t satisfy everyone.
Next came the Irish stew, with beef. (As I had just told him I made my St. Pat’s stew with lamb.) It arrived with the family garnish of a sprinkling of chives. There was plenty of meat and chunky vegetables. I noted the full bodied flavor of the gravy and Chef explained that they cook the stew with veal bones.
Being into desserts, I asked them what they had. Their best dessert is their bread pudding. They slice it, coat it in panko crumbs, deep fry it, and then serve it with vanilla ice cream and caramel sauce. Now I’m not a fan of bread pudding, but I couldn’t stop eating this. Henry said it had become so popular that they could never take it off the menu. A signature dish. When people order it he know that, again, they might be thinking of a bread pudding that they grew up with and he has to explain to them that it’s going to be deep fried so that they aren’t shocked when it arrives.
By this time I was stuffed and reluctantly had to push the rest of the pudding away. I’d learned a lot about Henry and his family, his bar and his vision. That vision includes a second pub being fitted in Davis. Like the midtown location, the Davis one will have all the interior shipped over from Ireland. When I asked why the expense of importing versus just making replicas, he explained that it just doesn’t look and feel the same as the workmanship and pieces he brings over. As we gazed around the bar area he pointed out all the pictures of his relations. He explained that his family has pubs back for many generations and he’s just continuing the legacy here in the U.S.
Another Day, Another Tasting
A couple days later I get a tweet. Do I want to come for a burger tasting? Rodney, known on Twitter as @burgerjunkies, is partnering with de Vere’s for burger month. It turns out that May is National Burger Month. Henry and Rodney have a plan for a different burger for each week of May and we now get to taste them.
Week 1 contains Cinco de Mayo and so we start with a TostadaBurger. You get bun, crisp tostada, tomato, corn pico de gallo con queso, burger, another crispy tostada, more corn pico, and Serrano mayo and bun. LOVED this burger. It has a nice spicy kick to it flavor-wise. But this is mostly a texture burger. You get a fabulous crunch from the tostadas and then a veggie crunch from the corn.
Week 2 is going to be the Firestone Burger, since de Vere’s is in the Firestone district where the old Firestone building used to be. This one is all about flavor. Inside the bun there is arugula tossed in a little oil and salt and pepper, a burger made with beef and some smoked pork mixed in, smoked goat cheddar cheese, a pile of fried onions, and topped with a red wine/balsamic shallot sauce that has been cooked down to thick, caramel jam. What I really liked with this burger was that even though it was full of lots of bold flavors, you could still distinguish each ingredient and savor the blend. The goat cheese is noticeable, but not overpowering. You can taste the bit of smokiness and yet still taste the vibrant shallot sauce as well. Everything worked really well off of each other.
Week 3 is the Stadium Burger. Served on a pretzel bun shipped all the way from Chicago, it has a patty with an ounce and a half of cheddar stuffed inside. Both sides of the bun are spread with whole grain mustard and the burger is topped with a housemade relish of cucumbers and those lovely peppadews I had on my cheese platter the week before. As we split the burgers the cheddar oozed from the center. I liked this burger, but found it awkward to eat. I also told Henry that the relish needed more of the peppadews and less cucumber.
The final week of May will probably be decided by a poll of de Vere’s fans. One option being considered is a burger topped with prime rib and served with au jus for dunking. Another possibility is one topped with short rib.
Oh, and they’ve paired each burger with a specific beer. I don’t drink, so I didn’t pay attention to their beer tasting.
Out of the three I liked the Tostada and Firestone equally. The Tostada for texture and spice and the Firestone for bold flavors that play well together. I loved the stuffed cheese burger of the Stadium, but found the pretzel roll to be awkward. All three are worth trying for a burger filled month.
I know that Rodney had prizes in mind for Burger Month, so check out his site for more details. Then plan to go to de Vere’s each week to try these fabulous burgers. They are special for May, so grab them while you can.

Celebrating National Hamburger Month locally with #sacburgermonth

by Rodney on April 29, 2011 in Site Announcements

May is National Hamburger Month and what better way for Sacramento, CA, one of themost Twitter connected cities, to celebrate than with #sacburgermonth

What is #sacburgermonth?

You can get the full details at sacburgermonth.com, but here’s the highlights:

Think of it as a celebration of all things hamburger in our wonderful city of trees.

#sacburgermonth is brought to you by de Vere's Irish Pub and BurgerJunkies.com

We’ve teamed up with the chefs at de Vere’s Irish Pub in Sacramento to bring you 4 amazing weekly Featured Burgersand some fun giveaways (including a digital camera giveaway from BurgerJunkies.com)!

The Burgers:

(each premium burger comes with fries and a carefully selected beer pairing for just $15)

 

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger Tostada Burger at de Vere's Irish Pub

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

 

Week 2: Sunday May 8 – Saturday May 14

The Firestone Burger

Firestone Burger at de Vere's Irish Pub

This juicy cheeseburger is cooked in a red wine, shallots, and balsamic vinegar based sauce that gives it a powerful sweet and tangy flavor.  The double ground smoked beef patty is infused with smoked pork and topped with bacon, smoked cheddar goat cheese and fried onions. This flavorful burger is served on a lightly toasted, locally sourced, freshly baked bun.

We paired this burger with an Abbey ale from New Belgium Brewery out of Colorado. The chocolatey undertones allow this beer to hold its own with the smokiness of the Firestone Burger.

 

Week 3: Sunday May 15 – Saturday May 21

The Stadium Burger

Stadium Burger at de Vere's Irish Pub

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

 

Week 4: Sunday May 22- Saturday May 28

YOU DECIDE!

Vote for our last Weekly Featured Burger

We haven’t picked the burger for Week 4 yet.

Your votes for the 4th Week #sacburgermonth burger will decide which one gets featured on the menu!

The de Vere’s chefs have dreamed up 2 crazy burger creations for #sacburgermonth Week 4, but only 1 can be on the menu.

Help us choose the Week 4 Featured Burger by taking our 5 second survey and be entered into a chance to win a t-shirt and free $25 Gift Card from de Vere’s Irish Pub!

Will it be:

A Prime Rib Burger with carmalized onions manchango cheese, Horse radish mayo and Au Jus

Or will it be:

A Philly Burger Pepercorned crusted all beef patty with house made Pastrami , house made sour kraut, and swiss cheese with a roasted red pepper mayo.

Cast Your Vote

 

The Contests:

 

  1. 1. Enter a random drawing to win a Canon DSLR Digital Camera from BurgerJunkies.com by tweeting about #sacburgermonth on Twitter. See How To Enter
  2.  

  3. 2. Enter a random drawing to win a free $25 de Vere’s Irish Pub gift card and t-shirt by helping us select the #sacburgermonth Week 4 Featured Burger! Vote for a chance to win
  4.  

  5. 3. Enter a random drawing to win a free $25 de Vere’s Irish Pub gift card and t-shirt by voting for your favorite #sacburgermonth Weekly Featured Burger!Vote for a chance to win
  6.  

  7. 4. Be the first to spot all 4 #sacburgermonth Featured Burgers at de Vere’s Irish Pub on Foodspotting to win a free “I Love Hamburgers” t-shirt from BurgerJunkies.com Start Foodspotting
  8.  

 

Allagash Beer Dinner Tonight!

Beer Week Pairing $40 per person

Allagash White:

Fennel cured salmon Carpaccio served w/ Meyer lemon preserve, parsley salad, red radishes, brown bread, fennel, red onion, and fried capers.

Allagash Black:

Roasted garlic and sage Duck sausage served w/ wilted endive, blistered cherries,

Allagash Curioux:

Carmel apple crisp

Tasting Notes

Allagash White:

Our interpretation of a traditional Belgian wheat beer, Allagash White is unique and truly refreshing. Brewed with a generous portion of wheat and our own special blend of spices, this beer is light and slightly cloudy in appearance, with a spicy aroma. Overall, it is a beer that is very drinkable and smooth any time of the year.

Allagash Black:

Allagash Black, our new Belgian style stout, is brewed with German 2 row barley, Torrified wheat and oats, balanced by a large addition of Belgian dark candi to give the Black a full and silky mouthfeel. Roasted malts give this stout its classic chocolate, toast and malty taste, and contribute to chocolate notes and a hint of roasted coffee in the aroma. The Black is fermented with a Belgian yeast strain and refermented in the bottle with the methode champenoise to make this beer truly unique.

Allagash Curieux

In October of 2004, we released the first beer in our series of Barrel Aged beers, Allagash Curieux. To make the Curieux (French for "curious"), we age our Tripel Ale in Jim Beam barrels for 8 weeks in our cellar. During the aging process in bourbon barrels, the beer is totally transformed, and many new flavors and aromas develop. Most notably, the beer picks up soft coconut and vanilla characteristics...and also a hint of bourbon flavor!

de Vere's Irish Pub Is a Great Place To Eat

A recent review:

"The de Vere's Irish Pub is a family operation.  It is a place where people can feel comfortable and relaxed while visiting and drinking thick, brown Guinness and eating Cork City burgers.

De Vere's has the genuine feeling of an authentic Irish pub.  The one thing missing is all the cigarette smoke.  The restaurant was designed by Irish pub makers.  The bar furniture was built out of Irish red oak by Irish furniture builders.  They came to Sacramento and installed it.

The pubs front section has a massive bar.  The décor is great.  The de Vere's is a home away from home for local Irish Americans.  There are no reservations.  You might have a hard time finding a table on a busy night.  You seat yourself when a table is available.  If you plan on dining arrive early.

The most popular dish at de Vere’s is Granny’s Shepherds Pie.  It is a layer of ground beef with tiny bits of vegetables, with a creamy layer of mashed potatoes.  You can also try the Fry-up for breakfast.  It is a full Irish breakfast with fried eggs, Irish bacon, sausages, sautéed mushrooms and soft baked tomato wedges.

They have other delicious dishes like Irish beef stew, fish “n” chips and Limerick Sliders.  They have many sandwiches including a great Rueben that is a good sandwich piled high with grilled chicken breast, Irish bacon, lettuce, tomato and avocado.

They also have great appetizers.  They have potato skins filled with cheddar cheese and Irish bacon with a pint of Boddingtons Pub Ale.

The de Vere’s is a good place to eat.  Try it and you will enjoy your meal and want to go back.

De Vere’s Irish Pub is at 1521 L St, Sacramento.  There phone is 916-231-9947."

Original Article

By: Norma Lawrence

Dine Downtown: Preview of de Vere’s Irish Pub Menu

De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu.

Dine Downtown: Preview of de Vere’s Irish Pub Menu

By Tracy Arnold

"Prior to this last Wednesday, the only reason I had ever visited de Vere’s Irish Pub was for the occasional pint of Guinness. If you are like me, I challenge you to change your perspective and discover the food behind the drink. De Vere’s not only offers the largest whiskey collection in Sacramento, it offers a full restaurant menu including weekday happy hours, daily lunch and dinner and even a weekend brunch menu (that I notice includes a bacon waffle – with chopped bacon in the waffle batter – intriguing!).

For those of you who have never visited de Vere’s, it is a traditional Irish pub – loud atmosphere, table tucked in nooks, two large bars and an outside patio. It is a great place for happy hour after a long day or participate in a weekly trivia night contest. However, I discovered they should also be on one’s list of dinner destinations.

de Vere’s Dine Downtown menu offers a three course dinner comprised of either beet salad or soup of the day (we had Irish Wedding soup, YUM!), followed by a second course of either braised lamb shoulder stew or lemon Dijon chicken, and the dessert course choices include Bailey’s cheesecake or crispy bread pudding served with vanilla ice cream and fresh berries.

The beet salad, is a mache lettuce salad with both golden and red beets and herbed goat cheese. The Irish wedding soup was my favorite choice in this course, best description is a home-made chicken sausage and noodle soup with kale and beans – exactly what this January weather calls for. The lamb dish was served like a stew with barley, fresh carrots and a mint salsa that made the entire dish pop. The chicken is a de Vere’s favorite, roasted chicken and red seasoned potatoes served with cabbage – after all what is an Irish meal without cabbage?

For dessert, the crispy bread pudding alone is worth trying out de Vere’s Dine Downtown menu. It is one of those dishes that will soon be featured on the Food Network’s Best Thing I Ever Ate - it is a cross between French toast and a churro, deep fried goodness rolled in sugar and cinnamon served with ice cream, fresh raspberries and blueberries topped with caramel – it cannot get any better!

While there, I also learned that de Vere’s just added to their regular menu a fully loaded (with peas and bacon) mac and cheese that has the potential to surpass Esquire Grill’s as the best mac and cheese in town. It offers whiskey pairing dinners to members of the de Vere’s Whiskey Society, and in addition to hosting the city’s biggest St. Patrick’s day celebration, de Vere’s hosts Sacramento’s annual St. Baldrick’s shaving day to raise money for childhood cancer research."
Original Article