Patrick's Steaks and Spirits

Frommer's Review

Over the past 2 years Patrick's has morphed from a reincarnation of the old Buntyn, a local meat-and-three diner since the 1930s, to a casual steakhouse and bar. But make no mistake: The daily plate lunches are what keep the loyal clientele coming back. Homemade yeast rolls and fat cornbread muffins are served warm from the oven. Whether you order the calf's liver smothered in onions, the Tuesdays-only fried chicken, or hefty homemade meatloaf, you can be sure the portions will be large. Entrees come with your choice of two vegetables from a long list that includes fried okra, turnip greens, purple-hull peas, and cheesy, baked macaroni shells.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.