Medieval Feast at Trinity Cathedral

February 8, 2014

IMAG0576One of the most unique dining events in Cleveland is the Medieval Feast at Trinity Cathedral. It used to span two nights, but has now been limited to just one night in January. Tickets sell out fast, so I quickly booked a ticket. The ticket price of $70 benefits Trinity’s Music and Arts program. Many attendees were in period (and not-so-period) attire, but it wasn’t a must. It was definitely a fun night, and I’m glad I braved the bad weather this year (this year it was held on Friday, January 25th). The Feast was held during a huge snowstorm and I had initially turned back home, IMAG0553but my friend called assuring me the roads were not as bad as I thought. It was slow going, but not impossible. There were numerous empty seats, however, because some people decided not to brave the weather.

Doors opened at 7 PM, and the Cathedral opened for dinner at 8 PM. The foyer hosted mulled cider and hot apple cider as well as a table of cheese and crackers. By the time I arrived the cheese and crackers were pretty much decimated. Service of the courses was slow (it’s hard to feed 300 people at once), so we didn’t leave until almost 11. I can’t imagine how late they were there breaking down the tables and preparing for the Sunday service the next morning.

IMAG0557We walked into the Cathedral in a procession of bagpipes. I love the Cathedral, so I can’t imagine a more lovely venue to have a meal. We quickly found our seats at our assigned table and tucked into the pickled beets, cauliflower, onions and cucumbers as well as loaves of bread from Breadsmith. Dinner was unfortunately not served on trenchers of bread, but rather in salad bowls. We ate with our hands. Luckily I was aware of this ahead of time and brought the hand sanitizer. IMAG0563Some previous attendees brought their own silverware, but if you ask me that is cheating and detracts from the experience (those same people also brought plastic bags for leftovers, so…).

The tables were set with pitchers of water and large bottles of burgundy and chablis wine, and the servers came around with two choices of beer – Stella Artois Belgian lager or Honey Brown Ale. They kept refilling when asked. I went with the Stella. It was refreshing and paired quite nicely with the first two courses (I switched to water after that since the roads were treacherous).

IMAG0566The first course was chicken breasts stuffed with Stilton cheese and honey glazed carrots. We sat with the guy who had stuffed the chicken breasts, so it was fun hearing some behind-the-scenes-prep stories. The chicken was amazing. They were lightly breaded, and the Stilton was an excellent pairing. The honey glazed carrots were also delicious. I hadn’t yet found my groove for photographing the food, and had trouble photographing this course.IMAG0578

The second course was a plate of assorted sausages and dried fruit. There were four different sausages, ranging from a kielbasi to what might have been a blood sausage. They were very moist and delicious. The dried fruits were dates, figs and apricots.

IMAG0579Our third course was billed as roast loin of boar with wild mushroom sauce and green beans, but I honestly think it was pork. The wild mushroom sauce was DIVINE! The pork was perfectly seasoned and cooked and was not at all dry.

The dessert course was amazing – andIMAG0571 had been touted as being their best dessert they have ever had at the Feast. It was a cranberry walnut bread pudding with a hard vanilla sauce. I was stuffed at this point, but the dessert was so good I had several (small) handfuls.

They offered entertainment to keep us occupied during the breaks between courses. In addition to fencers and jugglers, they had actors portraying the Sheriff of Nottingham, Robin Hood, Friar Tuck and Maid Marion, which carried on throughout the evening. They had tucked away playtime coins under the bowls that we were to give to Robin Hood or his henchmen when they came by. They had a group of madrigal singers, which were quite talented. Todd Wilson played the organ for a sing-a-long. And last but not least they had a fire breather for entertainment as well. It was definitely an experience that should not be missed – and the money goes to a good cause! The funds raised from the Feast allow Music and Art to produce its free Brownbag Concert series, which are every Wednesday at noon and is a great lunch break. Tickets for the Feast go on sale in mid-December here.

Aladdin’s Eatery

January 1, 2014

I have been a fan of Aladdin’s, a local Cleveland chain, for years now. Headquartered in Lakewood, the company also has locations in Indiana, Virginia, North Carolina, and Pennsylvania. It was founded in 1994.

IMAG0488I first started eating there when I lived on the West Side (their Berea location), and now enjoy the local eateries on the East Side (Cleveland Heights as well as Hudson). The food is solid and affordable, and the restaurant is very vegetarian-friendly. I am confident when I claim that Aladdin’s has the best hummus in Cleveland. Hands down. I am also extremely partial to their dawali (grape leaves stuffed with rice, chick peas, tomato, and parsley). The falafel also rocks. The vegetarian combo appetizer is a nice easy meal or easy to share. It features hummus, tabouli, baba, falafel, and dawali.

IMAG0489My sister first turned me onto their V-9 soup, which is amazing. It features 9 different vegetables, including potatoes, carrots, onions, tomatoes, peas, zucchini, peppers, and celery (the ninth veggie might be squash, but I can’t remember off the top of my head). In any case, it is divine, and when I first tried it I was not a fan of vegetables. One taste and I was hooked and ordered my own bowl. It is a great low calorie soup that warms the soul. Just look at the glisten on the broth and the fresh parsley floating on top. Yum. You can also add chicken to it for a heartier meal.

IMAG0507The Flavor Savor Special offers a little bit of everything. It features grilled chicken mishwi and beef kafta on a bed of seasoned white rice with vermicelli, served with mixed greens, hummus and falafel. The beef kafta has a zesty flavor to it, while the chicken mishwi is scrumptious. The falafel was moist and delicious. Most of the time falafel is overcooked and dry. Not here. And I could eat a ton of their rice and vermicelli. Aladdin’s is known for their hot sauce. I ordered it without, but unfortunately my waiter served it to me anyway and I thought it was salad dressing. Yeah, it isn’t salad dressing, so I wasn’t able to enjoy my salad on my last visit.

IMAG0490I also have a special place in my heart for their rolled pitas. Aladdin’s is known for its pita bread. Most everything is served with warm pita on the side. The rolled pitas are a nice pairing with the V-9 soup. I love the chicken shawarma rolled pita (I was eating it before The Avengers made chicken shawarma cool!), but recently tried the tuna steak rolled pita and fell in love. It features char-grilled tuna steak, greens, onion turnips, pickles, and curry spice topped with Aladdin’s garlic sauce (I quickly became addicted to this sauce!). The tuna was perfectly cooked and paired well with the turnips and pickles, which gave it a nice flavor over and above the curry-garlic sauce. I cut it in half here to show off the filling and to make it a little more manageable to eat.

Aladdin’s is also known for their baked goods. The baklava is delicious, as are their carrot cake and Chocolate Bomb cake. They currently have a triple chocolate mousse cake that looks pretty amazing. All of their baked goods are made by Jasmine’s Bakery, which was established in 1997 to provide baked goods for Aladdin’s. I’m assuming it is a wink to the 1992 Disney classic, Aladdin, which makes me smile.

It is also a good place to meet friends if you are juicing. Their fresh juices and smoothies are delicious.

Lucky’s Cafe in Tremont

October 26, 2013

IMAG0250When people ask me what my favorite brunch place in Cleveland is I don’t even have to think about it. My answer is always Lucky’s. The quirky little cafe is tucked away on the one-way portion of Starkweather just before it meets Professor (look for the brick building on the right with some weird metal sculpture on it because if you don’t I guarantee you will drive right past it). The restaurant prides itself on the quality of its ingredients, which are locally sourced or straight from the garden outside (you can actually see them go out and pick the fresh veggies and herbs). Everything here – from the bread to the condiments – is made from scratch.

IMAG0247Owner Heather Haviland is particularly proud of their Reuben, which is made entirely in-house, from the corned beef and sauerkraut to the bread to the Thousand Island Dressing. It was featured on Guy Fieri’s Diners, Drive-ins and Dives. Michael Symon is a fan of her biscuits and gravy.

600_10770444The place is usually packed with a long line on the weekends, so I try to go here on off-hours. I showed up at 1 p.m. today and was told this was the slowest they had been since 9 a.m. During the summer you can eat in their garden right outside of the restaurant, which helps the lines somewhat but not entirely. This photo of the garden is older. Guests now sit under a wooden enclosure instead of a tent.

600_9760415Since the restaurant uses locally sourced ingredients, Lucky’s has a tendency to run out of certain dishes. When I decided to order a cup of their corn and bacon chowder today I was informed that they had just run out. Drat!

My favorite item on the menu is the Shipwreck. As one Yelp reviewer states, “The shipwreck is a gigantic pile of awesome on a plate.” It is a scramble of home fries, eggs, seasonal veggies, bacon and cheese together and serves it with four diagonal slices of buttered como toast and a little side of fresh fruit. I always feel healthy eating it, but if you want to be evenIMG_20110704_131723 healthier choose the Canoewreck, which features curried tofu, home fries, seasonal veggies and brewer’s yeast. I was craving the como toast today, so I made the trek. The server was able to get me some jam, but once I tasted the buttered como toast on its own I stopped using the jam.

One of my best friends, who is a mac n cheese addict, loves their baked mac-n-cheese. It is rich and creamy with several different kinds of cheeses, plus extra cream. Definitely worth a splurge! 600_9760413I also highly recommend the waffle (the gingerbread waffle with fresh whipped cream is divine)

600_9760414I love Lucky’s because it offers 20 oz. mugs of coffee served in cafe au lait mugs (one of my friends refers to them as “bowls of coffee”). The Papa Mocha (chocolate, cream, milk and espresso) is one of my favorites. I splurged today and ordered a 16 oz. Caramel Créme Breve and Sunshine Cocktail (orange Pellegrino mixed with fresh squeezed oj over ice). The coffee was as smooth and delicious as always, and the sunshine cocktail was refreshing. I was full and happy for the rest of the day.

Ordering and paying is a little different here. Your server will give you a little table topper with a letter on it when you order. After the meal, you then go to the register with the table topper, and a person behind the counter will ringIMAG0251 everything up based off of the waitress ticket. I calculated the cost in my head when I ordered, so there were no surprises and I already had an idea of the tip I was going to leave.

Just a word of warning: they don’t do substitutions or special orders here, and the food can be a bit pricey. If you want an omelette “your way”, go to IHOP or Bob Evans. Plus, you should be prepared to pay a little extra for the quality and fresh, locally sourced ingredients. Expect to pay $12-15 per person for your entree and extra for drinks. My bill today was around $21.50. I couldn’t afford to eat here every day, but it is great for the occasional splurge or birthday brunch.

Contact info:

Lucky’s Cafe
777 Starkweather Avenue
Tremont, OH 44113
(216) 622-7773

Biga Wood Fired Pizzeria in Kirtland

October 7, 2013

Biga menuIf you are a regular follower of this blog, you know that I fell in love with Neapolitan pizza while studying abroad. I had been hearing lots of good things about Biga in Kirtland, and I am happy to report that everything I heard is true. Biga is a family-run pizzeria, so they have limited business hours. It is only open Thursday, Friday and Saturday from 5-10 PM and Sunday from 4-8 PM.Broccolini The restaurant features wood-fired pizza, generous salads and humongous (and delectable) desserts and focuses on locally sourced ingredients. The place is small, so reservations are recommended. They also do not offer takeout on Friday and Saturdays from 6:30-8:30 PM. They do not have a liquor license, but you can bring your own beer or wine for a $2 corkage fee.Antipasto

The crust is hands down the best of the best here in Cleveland. Since it is fired in a wood-burning oven the crust is going to be a little charred in places. If this bothers you don’t go here. If, however, you think the char adds flavor to the crust you will be very happy here. That said, I have never had a “burnt” crust here. The chefs are very conscientious.

For my first visit I met six friends here. This group likes to share, so I was able to try Pizzasjust about everything. We started off ordering the broccolini, which was an immense mound of broccolini covered in garlic and parmesan cheese. We all had some and still had leftovers. One of my friends and I also ordered the Crispy Salad, featuring locally-grown butter crunch lettuce, Sage Apple Farm’s Fuji apples, crisp celery, toasted walnuts and Gorgonzola cheese. It was a good salad, but huge. Three or four people could easily split one. Another absolute stand-out was the antipasto, which features wood-roasted tomatoes, fresh sliced Corn and bacon pizzasalume, Castelvetrano olives, herb pesto dip and cheese served with wood-fired bread. The tomatoes and herb pesto were to die for – you could tell the ingredients were fresh!

I had ordered the J&B pizza, which is a white pizza featuring “house-made sausage, Barb and Patty’s Butcher Palace’s bacon, mushrooms, onions and fresh mozzarella cheese.” Other pizzas ordered by our table included the Rustica (a white pizza featuring fresh artichokes, onions Sweet sausage pizzaand Kalamata olives, garnished with locally-grown oregano, Parmesan cheese and mozzarella cheese), the Wild Mushroom (another white pizza with wild-harvested roasted mushrooms, locally-grown oregano and fresh mozzarella cheese), a Daily Special (which featured fresh corn and bacon and was delicious), and the Special Seasonal Pizza, which was a prosciutto and fig pizza. MeatballsThey were all outstanding, but my hands-down favorite was the Sweet Sausage Pizza, which is a red pizza featuring sweet sausage, locally-grown oregano, made-in-house tomato sauce and fresh mozzarella cheese).

I liked it so much I went back a week later and ordered it. That visit I met a girlfriend for dinner, and we ordered the Homemade Meatballs as an appetizer and split the pizza. The meatballs were soft and flavorful and were surrounded by a ring of wood-fired bread. The pizza was just as good as I remembered. We also ordered the seasonal Lemon tartlemon tart, which we only intended to have two bites of and leave but found it to be so delicious that we couldn’t stop eating it and finished it off. It was absolutely delicious.

On subsequent visits I have enjoyed the Smokey Blue Pizza (wild mushrooms, hand-crafted prosciutto, smoked blue cheese and mozzarella cheese – without the prosciutto) and a seasonal pizza with Sage Apple Farm’s honeycrisp apples, Barb and Patty’s Butcher Palace’s flavorful bacon and cheddar cheese, garnished with locally-grown rosemary. I have never been Dessertsdisappointed with any of the food here.

The desserts are HUGE! They are all homemade in-house. We ordered several and passed them around the first visit. I ordered the Ho-Ho, which is a huge cylindrical, chocolate-frosted, Bailey’s cream-filled cake. The Bomb is an ice cream cake swirled with Nutella. The version that night was featuring fresh blueberry sauce swirled in along with the Nutella. It truly was the bomb! But the desserts should definitely be shared.

A note about the photos: I left my phone/camera in the car on my first visit, so the photos of the menu, antipasto, and corn & bacon pizza (basically the artful square photos) are from my friend Edsel L’s Flickr account. Be sure to check out his other photos from that visit! They will make your mouth water – even the salad photo!

Contact info:

Biga Wood Fired Pizzeria
9145 Chillicothe Road
Kirtland, Ohio, 44094
(440) 379-7313

The Katz Club Diner

October 1, 2013

IMAG0024 IMAG0025Doug Katz of Fire, Food and Drink and Provenance’s latest venture is a diner car – and not just any diner car, but the diner cars on Lee Road that have hosted several restaurants since I moved to Cleveland Heights a few year ago. I wanted to wait to write about my visits to give them time to settle and to enjoy a collection of their dishes. The restaurant is located in the diner car to the left, while the diner car on the right features a 1920s-style speakeasy bar that guests have to dial in to access. I haven’t made it to the speakeasy yet, but was honored to be given a tour by Doug before the place opened when dining with friends at a place down the street. The seats in both cars are luxurious, and you sink into them easily. Perfect for a relaxing meal or drink. Parking in the small lot can be tight, but luckily there is an abandoned Rite Aid across the street – as well as on-street parking.

IMG_20130608_175052When you walk in you are greeted by a pastry counter and espresso machine. The pastries are all homemade.

The surroundings inside the renovated dining room are warm and comfortable. Doug has installed polished steel, dark woods, gray vinyl and white tabletops. The polished steel is eye-catching and industrial. The tables feature starched and neatly folded white dishtowel napkins with a black border.

My first visit I ordered the meatloaf and garlic mashed potatoes. I was a little leery of the tomato cream, but one bite had me wishing I had a big bowl of it. The sauce is luscious. IMG_20130608_172609The only thing I miss from the dish is a side of steamed broccoli to balance out the carbs and the protein, but I think that stems from my childhood when meatloaf always came with broccoli. My dining companion enjoyed her Reuben and gave me a bite. It was delicious, and everything she was expecting.

IMAG0097Their breakfasts are filling. The coffee by Rising Star is divine – and comes served with barista art, which made me smile. If you want an espresso or cappuccino you won’t go wrong ordering one here. I enjoyed my French toast, which came with a side of beery compote, immensely. My companion enjoyed his eggs and bacon, while another companion thoroughly enjoyed his cheesy mushroom omelet.

The Matzoh ball soup is to die for – served with chunks of chicken and veggies. Corky & Lenny’s and Jack’s Deli’s matzoh ball soup is just broth and Matzoh ball (although I think C&L has a couple carrots floating in it). I paired it with a Katz Club, which includes a fried egg instead of ham – an intrIMAG0098iguing twist on the club sandwich. It was delicious, but I think the cold meatloaf sandwich is an even better pairing with the soup. Just because I love the meatloaf here (although I would have liked just a couple lettuce leaves scattered on the sandwich and not a hunk cut off the head and piled on top in the middle – some rearranging was needed before I could enjoy it).IMAG0023

I enjoyed the pan-fried chicken and spaghetti-mushroom casserole on my latest visit. The farmer’s cheese didn’t melt real well on the casserole, but I think that is more due to the consistency of the cheese rather than the cooking of said dish (because I had the same problem with the tuna melt – see photo). This ain’t Velveeta – and thank goodness it isn’t! Again, I missed some veggies, so I ordered a side salad, which rocked my world with the addition of a warm bacon dressing. If you order nothing else here, you must try the warm bacon dressing! OMG!

IMAG0022I have heard grumblings that the burger is disappointing, but with the meatloaf and cold meatloaf sandwich on the menu why would anyone try to order a burger here?

I also heard a complaint about the tuna melt, which is served on an English muffin. This is how I learned to enjoy tuna melts – at The Millsville Diner in Twinsburg (RIP), so I was perfectly happy with my tuna melt. There are apparently two schools of thought on what makes a tuna melt – one being a grilled cheese-like melt. Who knew? Paired with a boozy chocolate shake (The Gene Wilder Shake, which features rum) I was a happy camper.

Reviews have been mixed on Yelp. People either love it or hate it. I, for one, love it. Don’t go here expecting quickly-fixed, inexpensive, greasy-spoon-diner food. In fact, the food here is relatively expensive, though portion sizes are generous and ingredients are high quality. Most everything is locally sourced, and the attention to quality shows. I don’t know if it is a coincidence, but it seems like almost every time I’ve been here Doug has been here as well. I think it is a testament to his passion for the food and desire to make this restaurant a success. It’s definitely worth a trip.

Contact info:

The Katz Club Diner
1975 Lee Rd
Cleveland Heights, OH 44118
(216) 932-3333

Frederick’s Wine & Dine

September 14, 2013

Frederick’s Wine & Dine was recently named one of the Top 100 Restaurants in Cleveland by Cleveland Plain Dealer’s Friday magazine, so some friends and I wanted to check it out. We dined there on a Tuesday night. It is located near Thistledown at the corner of Emery and Northfield Roads. It is located in a run-down strip mall, but don’t let that scare you off. The inside is cavernous, and I can see how live music would liven things up.

IMG_20130618_192946The food was good (although some of my fellow diners were less enthused about their meals – the southern fried chicken and the southern fried pork chops), but the service was abysmally slow. They might have just had an off night, but if you expect good service from a restaurant (especially when there are only a couple occupied tables) you might want to go elsewhere. From the bartender behind the bar when we were the only four people sitting there (apart from one lone woman down a few seats from us) to the overwhelmed waitress who had problems taking our order in the first place (running around helping the three or four other tables that were seated in the restaurant) and remembering things we ordered (even forgetting to bring one latecomer’s salad until after her entree was served), the service was just lacking. But if you go to a restaurant for the food and not the service you might be okay.

IMG_20130618_192950Once we finally got some bread it was delicious – a loaf of herb bread served piping hot with lots of soft butter. We really enjoyed the bread.

The salad was fresh but nothing special – lettuce with a couple cucumber slices, croutons and shaved carrot and red cabbage. The dressing, which came in a cup on the side, was slopped over the side.

I ordered the grouper dinner and chose to get it grilled. It was well seasoned with a slight Cajun kick to it. The fish was also moist and perfectly flaky. I also enjoyed the garlic mashed potatoes (with a Cajun seasoning sprinkled on top) and the cole slaw. I tried a bite of my friend’s fried grouper, and it was also delicious.IMG_20130618_194311

There weren’t a lot of desserts to choose from, and they were out of a couple of them. The chocolate confusion one wasn’t available, so I ordered the Apple Betty, which was a nice Brown Betty made from apples and sweetened bread crumbs. It was a sweet ending to my meal that I enjoyed a couple bites of and then took home and had for breakfast the next day. I forgot to take a picture.

I’ve tried it. I honestly don’t think I’ll be going back any time soon and neither will my other five dining companions. We just weren’t wowed by the place. I honestly don’t know how it got in the Top 100 or was voted an OpenTable Diners’ Choice. Then again, we might have just had a really bad waitress and come on an off night. If you like grouper or Cajun food you should give it a visit.

Contact info:

Fredrick’s Wine & Dine
22005 Emery Road
Warrensville Heights, Ohio 44128
(216) 581-5299

Cibrèo Italian Kitchen

September 10, 2013

IMAG0112I was honored to be invited to a soft opening chef’s tasting at Cibrèo last week. It officially opened yesterday. Cibrèo is the latest creation of the Driftwood Restaurant Group, which operates Washington Place Bistro, the Welshfield Inn, Hodges, Orchard House, and 87 West at Crocker Park.

IMAG0117After taking advantage of the free valet (especially welcome when the surrounding parking lots were charging $10 due to the Indians game) we were immediately blown away by the ambiance of the place upon walking in. Gone are the darker fixtures of Bricco and in their place are light-colored sandstone, brick archways and oak barrels, which are reminiscent of a Tuscan wine cellar. I adore Tuscany, so I immediately relaxed as soon as we walked in (and after braving the Indians game traffic I needed to relax!).

A fire was roaring in the corner, and there were flickering (flameless) candles in recesses inside a massive sandstone wall on the north side of the room. I particularly loved that feature. The new location seats 200 people, with private rooms that can seat up to 125. We were welcomed with a small feature cocktail, IMAG0114the Paloma Italia, which features Milagro Reposado tequila, fresh lime juice, and Grapefruit San Pellegrino. It was light and refreshing, and although I am not a huge fan of grapefruit I really enjoyed it. I can’t wait to try some of their other cocktails, such as the Jack Lemmon (Caravella Limoncello, Plymouth Gin, ginger, mint, and Fever-Tree Bitter Lemon Soda – I LOVE Bitter Lemon soda!), IMAG0113the Sophia Loren (OYO Honey Vanilla Bean Vodka, egg white, chocolate, Fragelico and cream) or the A&W (1792, vanilla and root beer). They hoped to have the liquor license by the time they opened.

The bread service featured sea salt, butter and pesto drizzled lightly with olive oil. The bread was easy to dunk, and they also served bread sticks.

IMAG0121The first course was sausage, porcini mushroom and bean soup. It was delicious. It was somewhat spicy and made me appreciate the sausage, mushroom, beans and kale of it all. I could see trying to recreate something like this at home – very simple and fresh ingredients.

IMAG0122The second course was an earthy Risotto Funghi. If you like mushrooms you will enjoy this. I’m still on the fence about it. It had a very creamy texture, as a good risotto should be. It was definitely flavorful, but the earthiness of the mushrooms were a bit overwhelming. If you love mushrooms you will definitely love this dish. The added shaved fresh parmesan brightened it up. It features porcini and shitake mushrooms, truffle, and pecorino toscano cheese. It came out served family style, but we only ate half to save room for the remaining courses.

IMAG0123The third course was a bolognese of veal, pork and beef served over fresh pappardelle that they import from Italy. I may or may not have wanted to lick the plate clean. As Chef Erik Martinez explained, a good bolognese should not be dripping in sauce. It should stick to the pasta, and there should not be anything left over when you are done. I am a huge fan of Bolognese, so I enjoyed this course a lot.

IMAG0130The fourth course – the Pork Osso Buco – blew everyone away. Paired with a glass of white Vernaccia wine (which honestly surprised me but it complemented it well), it had a light gremolata glaze that featured hints of citrus. Gremolata is a chopped herb condiment typically made of lemon zest, garlic, and parsley. This one was heavy on the lemon zest, but it provided a nice contrast to the richness of the meat, but didn’t detract from it. The meat immediately fell off the bone when I went to cut it in half to share with my tablemate. It was served with brown butter polenta and Swiss chard. IMAG0131OMG, the polenta was DIVINE. I am not a fan of polenta normally, and I would order a heaping plate of this as an entree if I could.

We were offered gelato for dessert. Judging from some of the other reviews they made a lot of different gelato flavors. Our table was offered passion fruit and Nutella. I was stuffed, but there’s always room for gelato – just not room for two different kinds. The Nutella gelato was as creamy as a good gelato should be and was sufficiently chocolatey and hazelnutty. As Nutella should be. It was the perfect end to a delicious meal.

I can’t wait to go back and try some of the other things off the menu. Can you say boar and porcini ragu over pappardelle? To quote George Takei, “Oh myyyy!” But I will be sure to order the polenta! It’s available as a side dish. As a Broadway series subscriber I’m at PlayhouseSquare a lot. I will be visiting frequently, and look forward to sitting in front of the fire this winter.

Contact info:

Cibrèo Italian Kitchen
1438 Euclid Avenue
Cleveland, OH 44115
(216) 862-9212

Disclosure: I was invited by Cibrèo to attend the Friends and Family preview with a guest. However, all opinions are my own.


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