Theo Gilbert is bringing his Irish expertise to Ripasso, changing things up for six weeks just in time for St. Patrick's Day. They'll close up on Sunday and Monday, and reopen as "The Red-Headed Step Child" on Tuesday, an Irish mix with Ripasso's Italian cuisine. Gilbert worked and lived in Ireland for a stretch, even getting married in the land of shamrocks, originally hoping to open an Italian restaurant there.
The Red-Headed Step Child will bring a host of Irish-American dishes to the Bucktown Italian spot. Look for shepherds pie with Guinness-braised short ribs, Dublin coddle (traditional bangers, ham and potato stew), and colcannon in addition to some of Ripasso's Italian specialties.
They'll also change the atmosphere slightly, screening classic rugby matches during the day and adding draft beers. A chef battle with Schwa's Michael Carlson will end the experience in the second week of April. The extended pop-up will partially benefit youth rugby. New signage and logo, rugby flags, and additional bar seating to down pints will hit Ripasso starting Tuesday.
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