They could use a County Cork Pub & Grill in Ireland.

Yes, one more pub.

From what I remember of the soupy lunch I had at a hotel restaurant while in Ireland, the country could use a place that celebrates flavorful entrees.

Not to say that Irish dishes don't live up to standards. They do. But it's all here -- the culture, the celebration, the taste, the beer.

Named for a county in Ireland that is more than 800 years old, the County Cork takes a cue from the term "pub," -- which means "Public House" in Ireland. There, pubs are gathering places for families, friends and strangers to come together for warmth, nourishment, friendship, laughter and a sense of belonging.

Ellie and I noticed these same traits Tuesday while dining at the County Cork. There, it seemed as though everyone knew each other. Certainly, it's a regulars place, but a welcoming one nonetheless.

And they're willing to take in strangers, just as it was on pub row in Dublin.

No green beer in sight on Tuesday ... not yet. But come today, it will be flowing in the two-level bar and grill where pictures from Ireland adorn the walls. And if you want stories, owner Jake Maas has plenty, having run several biking tours of Ireland with customers and friends.

For St. Patrick's Day, County Cork annually serves a special Irish menu. Since it was out Tuesday, I tried to guess what would be on it.

Ellie and I split a plate of Irish Nachos ($6.59), which I remember has been on the Irish menu. I went with the Celtic Calzone ($7.69), also an item from a previous Irish menu. Ellie ordered the O'Reuben ($6.99).

The Irish nachos came on a plate large enough to hold two meals. The "nachos" were fried waffle-cut potatoes covered with cheddar and monterey jack cheeses with chives. The nachos are served with sour cream and onion dip. I didn't see the bacon bits the menu indicated, but we both were pleased regardless.

"It's very unique," Ellie said. "I've never had anything like it ever."

I wasn't finished with the appetizer when the main dish was served. Like the nachos, it was huge. The Celtic calzone was made of homemade pizza dough shaped like a pocket and filled with corned beef, Swiss cheese, cabbage and Horseradish sauce. The Swiss was melted but not charred and a perfect touch to the holiday delight. And I was still savoring the memory of the tangy kraut taste the day after I tried it.

Ellie's O'Reuben was a shaved corned beef sandwhich topped with Swiss cheese and sauerkraut and served on dark rye bread. On the side was Horseradish sauce, French fries and a pickle.

"It's good -- very good," she said.

I remember it was mid-May and the Irish on pub row asked me if I was "on holiday." Yes, I answered.

They said it's always "holiday" in Ireland. And likely, the social scene at County Cork and other Irish-themed establishments this weekend will mirror the merriness of every day in Ireland. Especially if they've tried the corned beef and cabbage.

Anna Maria Basquez is arts and entertainment reporter at the Coloradoan. Reach her at AnnaBasquez@coloradoan.com. Most dining columns are based on one visit.