Tawny Szumlas sat at the bar of Rico’s Public House in Pullman sampling a savory pot roast, vegetable and Guiness stout stew, destined to headline the establishment’s St. Patrick’s Day menu.

The dish, the work of the executive chef, Hunter Yackeren, exceeded her expectations.

“It’s hearty fare,” said Szumlas, Rico’s owner. “It’s kind of in the European tradition. It’s not super spicy. It’s the sort of thing you would eat with the family.”