Somerset Restaurant Serves Perfect St. Paddy’s Sliders

The MGM Show’s Restaurant Week tour rolled right along into Day 2, and this time we made a stop over in Somerset at a spot that feels like the kind of place where good food, cold beer and a little playful mischief behind the bar are always on the menu: Alibi Sports Lounge.

Let me tell you something right off the bat: this menu doesn’t mess around. From crispy chicken and waffles to the towering Green Monster loaded fries, cheeseburger nachos, sausage and peppers, strawberry mojitos and ice-cold draft beer from Canned Heat Craft Beer Brewery, there’s no shortage of heavy hitters.

Surprisingly, the item that really stole the show wasn’t one of the usual barroom suspects.

A Reuben Twist Worth Talking About

While many places are gearing up for the traditional corned beef and cabbage craze around St. Patrick’s Day, Alibi is offering something a little different for those who love the flavor but don’t necessarily want to commit to the full plate.

Enter the corned beef sliders.

Three perfectly stacked mini sandwiches come piled high with slow-cooked corned beef that’s been simmering for 10 hours, melted cheese, tangy sauerkraut and a house-made scratch sauce that ties everything together.

The buns are where owner Kaitlyn Burns adds her own touch.

“I don’t use the King’s Hawaiian brand,” Burns said. “The bread is almost too sweet. The buns I use are still sweet, but won’t overpower the slider.”

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Perfect Pairing for St. Paddy’s Season

Served on soft sweet Hawaiian-style buns and paired with an ice-cold Guinness, the sliders hit that perfect balance of savory, tangy and just a hint of sweetness.

They’re ideal for sharing with friends or for anyone who loves the flavors of a Reuben but isn’t quite ready to tackle a full corned beef dinner, and the timing couldn’t be better.

READ MORE: The Story Of Somerset's Alibi Sports Lounge

With Alibi Sports Lounge gearing up for its St. Patrick’s Day party, complete with giveaways and swag, these sliders might just be the sleeper hit of the season.

One thing’s for sure: if Restaurant Week keeps going like this, we’re going to need a bigger belt.