Yeah, St. Patrick’s Day only comes around once a year. But another reason ownership decided to change Keegan’s Public House’s name is, according to new general manager Rick Daidone, increase awareness for the business’ location.

"And Big Spring Tavern says where we are," Daidone says.

And what a location is it, here at the terrace level of 200 West Side Square, with lovely, big window and patio views of Big Spring Park's trees, grotto and east side.

The name isn't the only thing that's changed. Where Keegan's had an Irish pub vibe, Big Spring Tavern will focus on meat-and-three lunch and casual fine dining dinner.

That lunch will feature protein options, depending on the day, like: hamburger steak with onion and gravy; baked Greek chicken; meatloaf; fried flounder almondine; beef tips; and fried pork chops. Side options, again depending on the day, will include mashed potatoes, black eyed peas, collard greens, fried okra, tomato cucumber salad, mac & cheese, etc.

"We're trying to create something that at lunch time people here in these office buildings (downtown) can come in and get out in 30 minutes," Daidone says. "A quick steam table deal. If they want to have something else they can, but try to have something we can get out to them in less than 10 minutes and they can get back to the office."

In addition to the $10.95 meat and three at Big Spring Tavern, there's a $9.95 four vegetable plate. Options thereof can be swapped out seasonally, Daidone says.

Big Spring Tavern's lunch menu also focuses on sandwiches. The "Hot Mess" cheeseburger sounds particularly promising, with a half-pound angus sirloin patty, topped with mac & cheese, applewood smoked bacon, jalapenos and chipotle mayo on toasted brioche ($11.95 with fries or daily veggie).

For dinner, Daidone wanted a menu "that fit the view" here. So, there are entrees (served with choice of salad, soup or side) such as a 12-ounce garlic butter topped ribeye ($29.95), eight-ounce Black Angus filet ($31.95) and Greek snapper topped with lemon butter and oregano ($27.95). Other dinner entrees include pan seared salmon and shrimp and Bon Secour oysters fried in cornmeal batter. Dinner sides include olive oil and salt crust baked potato, grilled asparagus and seasonal sautéed veggies. Appetizers feature black-eyed pea hummus ($8.95) and blackened beef tenderloin tips served with Bearnaise sauce ($12.95). A lava cake topped with Haagen-Dazs and fresh whipped cream ($8.95) tops dessert options.

Note: After publishing this story, AL.com received an email from a marketing professional working with Big Spring Tavern indicating they’ve now changed their dinner menu since this story was reported: “It turns out that the people of Huntsville want more meat-and-three, more sandwiches, more ‘Tavern’ and we most certainly will give the people of Huntsville what they want. The price point will be much much lower, meat and three all day, as well as a more casual local feel.”

The meat-and-three/casual fine-dining chassis was inspired by iconic Bessemer eatery Bright Star, which Daidone worked at for 12 years and has been open since 1907. The most valuable culinary lesson he took from that experience? “Most of it was keeping it simple as possible but as fresh as you can.” He says a lot of Big Spring Tavern’s recipes date back 25 years or so.

Daidone is a genial, bear-sized man. His grandparents on both sides of the family were from Sicily, and he has fond memories of his mom teaching him how to make classic red sauce in their family's Homewood kitchen. After graduating from John Carroll High School, in 1972 Daidone started working at Birmingham's Michael's steakhouse on 20th Street. From there he moved on to Rossi's Italian Restaurant, which was named for Daidone's father, who would travel around the Southeast and open various Michael's ventures. Rick Daidone's 40-year restaurant career has also included stints at Shula's Steak House in Hoover and Jim 'N Nick's BBQ in Tuscaloosa. "Meeting people and making a pleasurable evening for them," are what he enjoys most about his work.

He and his wife, an executive housekeeper, were living in Gatlinburg and Daidone was semi-retired when he got the call to help reboot Keegan’s. He’d done some consulting work with Keegan’s, which opened around fall 2017 and whose owners include his cousin … and now Daidone, who’s also Big Spring Tavern’s executive chef.

The business name was officially switched to Big Spring Tavern on Nov. 13. Their hours are 11 a.m. to 9 p.m. Monday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

About 80 percent of Keegan's staff stayed on for the change to Big Spring Tavern. The venture employs around 22 people. They still serve local (Mad Malts, Straight to Ale, Yellowhammer) and Alabama (Good People, Trim Tab) craft beers. Daidone is hoping to deepen their wine offerings. "The nice thing about wine is you can buy three bottles of it or you can buy a case," he says. "So, you can keep a wide variety of wine without a huge inventory of it. With draft beer you have to buy a whole keg."

Keegan's hosted live music, often solo performers. Big Spring Tavern will continue with solo shows by Atlanta Rhythm Section/Brother Cane guitarist Dave Anderson, a bona fide local legend. "People just love him here," Daidone says.

Although Keegan’s had this picturesque location, it was a bit hidden off the downtown square. Now though, Big Spring Tavern has received city approval to install a new, lit sign on the building’s Spragins Street side, which will extend out and be visible from the courthouse square. More info at facebook.com/bigspringtavern.