Urban folklore can't get much better than how the hell frogs' legs found their way onto the menu of an Irish dive in Dogtown that's been around since 1942. Problem is, nobody who's alive today really knows for sure how that happened. All that's left to ponder is the end result: the best (and maybe only?) frogs' legs in town. Like much of Pat's menu, they're breaded and fried. Also like much of Pat's menu, they rock. With a greasy yet flaky texture to the meat and a cup of tartar sauce served on the side, these legs come off as a culinary cousin to catfish. And they go great with beer.