When asked to describe St. Patrick’s Steakhouse in Dolton, Nick Todd rattled off three words without a hint of exaggeration: “Beautiful, stunning, breathtaking.”
Earnest and proud, the assistant general manager showed off the six-floor facility during a recent tour. He pointed out the multilevel, open dining area, where loads of natural light illuminated the white tablecloths and red velvet chairs. He motioned near the electric fireplace, where singers, saxophonists and comedians often perform.
When asked about the menu, he made a “chef’s kiss” gesture, talking up the California-style, braised short ribs, the 8-ounce salmon dish named for “Nina Simone,” and the “Trio of the Sea,” featuring catfish, crab and shrimp.
People are delighted to find such a gem in the south suburbs, he said…