Cleveland Rocks, Cleveland Eats

Flying Cranes Cafe on Larchmere

Flying Cranes Cafe is a quaint little cafe that blends American and Japanese cuisine, such as soups, sandwiches, udon, yakisoba, donburi rice bowls, and quiche. It also happens to serve up a fine bowl of ramen. Owner/chef Kayoko Irie-Frye and her husband Bill Frye opened the restaurant in November 2008.

The cafe seats 15 and is comfortably nestled among the bookshops and antique shops on Larchmere Boulevard. It is a place to come and relax with a book while you wait for your food. Things are slow here, so don’t come here if you are in a hurry. But if you want to relax for a while you will be in good hands.

Everything is made from scratch using fresh ingredients, from the soups and broths to the sandwiches and quiches.

I have been there several times since I first discovered it through a Meetup group tea. We were served a lovely tea with delicious soup, a Madeleine, a tiny quiche, small tea sandwiches, a fresh fruit cup, cookies, and a tier of delectable sweets. The quiche was divine, and I gladly had a second one. The desserts and the cookies were a huge hit with everyone. The tiramisu and the chocolate chip cookie were my particular favorites. If you are looking for something different try their lime bar. The cafe requires advanced notice for the tea, and the price was very reasonable considering all the effort that must have gone into preparing the food for us. If you are looking for something special be sure to order the blooming tea, which are tea leaves handsewn around flowers into bundles that that literally bloom as they steep. I highly recommend the green tea matcha latte (see right).

The miso soup seems to be one of their most popular dishes. The last time I was here it seemed like everyone was ordering the miso soup to eat in the cafe and to go, so I had to try it. I’m glad I did. It comes in three different sizes. The miso broth is accompanied by fresh scallions, tofu cubes and shiitake mushrooms. It was delicious. They also have a soup of the day, so be sure to check the board to see what is on offer that day.

I initially went back to try the ramen. I have been on the search for a good ramen, and the Flying Cranes serves an authentic ramen that is warm and filling. I ordered the champon ramen, which features shrimp, vegetables like shiitake mushrooms and bok choy and ramen noodles. They asked if I wanted an egg, and it was then topped with two halves of a perfectly cooked hard-boiled egg. It’s not brimming with shrimp, but when the vegetables, noodles and broth are so well done you won’t miss the shrimp. At the moment this is my favorite meal in Cleveland, surpassing pho in my heart.

There are a variety of good Japanese noodle and rice dishes. The chicken teriyaki features a house-made teriyaki sauce served over rice, sprinkled with black sesame seeds and served with a side salad with ginger dressing. It was very flavorful and filling.

I also tried the curry udon, which was the perfect choice on a blustery cold November day. The curry sauce was a thick brown sauce containing some kind of meat and vegetables. It was extremely flavorful, but the curry was not overpowering. It was served piping hot, so it was easier to slurp up the noodles once it cooled down a bit.

I am glad to have discovered this little gem so close to my home. I have since become a regular, and the owners appear to recognize me now. The prices are affordable. Soups and sandwiches run between $2-$7.50, entrees range from $7-$11. They offer Saturday and Sunday brunch for $10.00, and all of the brunches come with coffee or tea, soup and dessert. So if you are looking for a fine bowl of warmth this winter be sure to check Flying Cranes out. In the spring and summer be sure to check out their lovely garden filled with wisteria and flowers in the back. Order in the cafe and then exit and walk around the building to the left to enter. They will bring your food and beverages to you.

Contact info:

Flying Cranes Cafe
13006 Larchmere Boulevard
Cleveland, OH 44120
(216) 795-1033

Seoul Garden in Parma

I recently learned about Seoul Garden from one of my foodie groups, and I am so glad we went. I ate dinner there recently with several friends on a cold, rainy evening. The place is a bit of a hole in the wall, and the dining room is nothing special. One of my friends lives around the corner and had always wondered what it was like. She was thrilled when I scheduled this. It may not look like much from the street, but what makes it special is the authentic food. There were several tables of Korean diners enjoying barbecued beef and some kind of hot pot soup or casserole – both served over hot plates at the table.

We were greeted with a mug of hot tea. Some of us smelled barley and some of us smelled corn. Whatever it is, it is completely additive, because I came home still tasting it on my palate and want it again soon.

The highlight of the meal is the banchan – an array of small kimchi and pickled root and vegetable dishes, including several kinds of kimchi (cucumber, bok choy and cabbage), a kind of seaweed salad, some kind of delicious potato dish, what might have been cubed radishes, Gyeranjjim (Korean Style Steamed Egg Casserole, see second photo), and some other dishes that we just ate without knowing what they were. I liked everything I tried. It was a fun way to try a bunch of different dishes.

We ordered a couple appetizers even knowing that we would be served Banchan. I ordered the fried dumplings. They were good – deep fried dumplings served with a dipping sauce. The rice dumplings (Ddukbokkie – fourth photo) were really unique and different. Long dumplings made from rice flour covered in a spicy and sweet red sauce – they were delicious. One of my friends explained that people either love them or hate them (due to the texture), but we all thoroughly enjoyed them. Another friend ordered the spicy tofu. It was good, but there were so many other things to eat I only had one piece.

After debating what to order we ended up ordering 3 orders of Gopdol Bi Bim Bap, 1 order of Bulgogi and 1 Tonkasu. We are big sharers, but that wasn’t the case tonight – although I did manage a bite of BiBimBop and Bulgogi. The Bulgogi was cut thin and served with various peppers and what may have been spinach. It was definitely delicious.

They serve two kinds of Bi Bim Bap. My friends all ordered the Gopdol Bi Bim Bop, which is a rice, meat, and vegetable mixture served with a raw egg cracked on top. It is served in a sizzling hot stone dish, and it is a good idea to wait a minute or so to let the rice on the bottom get somewhat crunchy. You then stir the egg through the other ingredients, and the heat from the bowl cooks the egg. Everyone had their leftover Bibimbap packed up, and one friend looked forward to eating it for breakfast the next day.

My Tonkasu was a fried pork cutlet with a deliciously sweet sauce on top. It was served with rice and what they called a Seoul Salad, but it was essentially iceberg lettuce with some kind of smooth dressing on it. It did a nice job cutting the heaviness of the pork cutlet. I really liked it – even if the pork cutlet was probably a food service cutlet. The sauce really made the dish.

I was impressed with the speed of the service once we ordered the food. Our server remembered everyone’s order without writing it down, and then brought everyone their food very quickly. The dumplings were brought out probably within a minute of ordering. The banchan and other appetizers were then served, followed by the entrees.

I was expecting very spicy food, but that wasn’t the case. I suspect they lowered the spice level for us – although a couple of my friends can handle it. I for one thoroughly enjoyed every bite. I only had one bite of rice dumpling that had me coughing from the spicy kick. They also serve water in a plastic water bottle, so we could serve ourselves. Canned soda lines the hallway to the bathrooms. There are no aesthetics here – just good food.

At the end of the meal we were served a delicious drinking yogurt (Yakut). We couldn’t decide whether it was mango or banana or what, but we all agreed that it was delicious. Our server gave us each one to go after we raved about it as we left.

I’m already looking forward to my next meal there. I’m going to try the Korean barbecued beef. Or maybe one of their soups. Or the seafood pancakes…

In any event, the place is easy on the pocketbook. Our dinners averaged to around $20 a person. The prices are very reasonable given the quantity and quality of food.

Contact info:

Seoul Garden
5270 Pearl Road
Parma, OH 44129
(216) 661-5990

Das Schnitzel Haus in Parma

Das Schnitzel Haus may bill itself as a German restaurant, but they certainly don’t have a German speaker making their menu. Spelling errors abound on both the menu and the website (they even misspelled the restaurant’s name on the Menu page – twice!). It’s almost comical how atrocious it is. But the food is good, so I am not going to get too upset about the spelling. I will use the spelling on their menu in this post, but will add the proper name in parentheses just in case you are familiar with the dishes or want to do a little research. Don’t rely on the drop-down menus on the website. They are minimalist at best. Be sure to download the complete PDF to see everything they offer.

Das Schnitzel Haus was opened by the Djurin family, long-time residents of Parma, Ohio. The fact that the restaurant has cevapi (aka ćevapčići), which is a kind of minced meat kebab, on the menu led me to believe the family’s origins may be the Balkans, and in fact the woman I spoke with there one night said she was Serbian. The restaurant and outdoor, heated Beer Garden (Biergarten) on Pearl Road offers customers reasonably priced German food and drinks, combined with friendly service in a cozy, warm atmosphere. The restaurant is open 7 days a week.

The food here is much better than Der Braumeister. There are some hit or misses, but generally the food is a hit. The bread and butter service was really good. The bread was warm and crusty, and the butter was nice and soft.

Pierogis are not a German dish, but they are probably included for the Cleveland palate. For that matter, Sauerkraut balls are a Cleveland invention as well. These particular pierogi are deep-fried instead of boiled. They are served with sour cream and grilled onions.

The schnitzels are fried well, and the sides are quite tasty. A Schnitzel is a house butchered & trimmed cutlet (usually veal, but also pork), thinly pounded, seasoned, lightly breaded and fried or sauteed.

This photo shows your basic Schnitzel. If I had to hazard a guess I would say this one is the veal “Wiener Schnitzel vom kalb” (Wienerschnitzel vom Kalb). The sides are red cabbage and Spätzle. Both are quite tasty.

On my first visit I enjoyed the Käse Schnitzel, which is a chicken breast pounded thin and battered in egg, sauteed in a pan, and topped with melted cheese. It is served with a lemon slice. I found this Schnitzel to be light and flavorful, and I really liked all the cheese. That said, this isn’t exactly authentic. I ordered it with a side of cabbage and noodles and a dinner salad.

On my second visit I ordered my go-to favorite, the Jäger Schnitzel (Jägerschnitzel). A Jägerschnitzel is literally translated as the Hunter’s Schnitzel. It is a pork schnitzel and is topped with a delicious brown mushroom gravy. This is one dish that Der Braumeister does not do well at all. Das Schnitzel Haus does a good job, and the gravy is flavorful. I substituted vegetables for one of the sides. The veggies looked extremely unappetizing and overcooked, but they were in fact quite delicious. Don’t let the appearance fool you.

One of my fellow diners enjoyed the Chicken Paprikasch. It is made with white and dark meat cooked in paprika sauce thickened with sour cream served over spätzle.

The Hungarian Goulash is also a successful version of Goulasch. This Goulasch does not have sour cream in it, which indicates that it is definitely Austrian in origin. Austria was part of the Austrohungarian Empire, and this is the version of Goulasch that I am used to from my years in Austria. The sauce is very flavorful and the beef was tender. The Goulash is served over Spätzle and comes with a dinner salad.

If you are looking for a unique dish that most people don’t think of I recommend ordering the Kassler Fleisch (Kasseler). They are grilled, smoked pork chops served with crisp potato pancakes and cooked sauerkraut. This smoky dish is a definite favorite of mine.

The terribly named Kraut Wickeln (Kohlroulade or Stuffed Cabbage) features two boiled cabbage leaves stuffed with beef, pork, smoked bacon, and rice all cooked in paprika and garlic gravy. Served with kraut and a side of your choice. If you are a fan of stuffed cabbage you might want to give this a try – although if you prefer the taste of tomato with your stuffed cabbage this is not the choice for you.

If you are a fan of sausages the Wurst Platte is for you. It features “one plump bratwurst and one succulent knockwurst served with two sides of your choice.”

One fellow diner absolutely raved about the Walleye here. He said it is the best in Cleveland – and that’s saying something. It is baked in a garlic white wine sauce and comes with a baked potato and green beans.

Good luck trying to save room for dessert (or as they call it “Desert”). German food is very hearty. I doubt you will have room.

Contact info:

Das Schnitzel Haus
5728 Pearl Road
Cleveland, OH 44129
(440) 886-5050

Tartine Bistro

This little French-American bistro in Rocky River is a great place to visit if you want a little soothing French cuisine. Despite its address on Detroit, it is actually on Old Detroit nestled in the Old River Shopping Area. The bistro is named for its tartine, a toasted French bread sandwich topped with luxurious slow-roasted meats like pork, duck and beef.

The space is small and is decorated like a dark little bistro with a large bar dominating the space. The red ceiling tiles lend the place a pop of color. We shared a space near the door, otherwise the photos would not have come out as well as they did.

We started our meal with a drink and several appetizers. There were four of us for dinner, and we split the Baked Brie en Croute and the Roasted Dates stuffed with goat cheese and sprinkled with a port wine syrup and diced bacon. Both were piping hot and really hit the spot. The brie was served with water crackers and I could have eaten one by myself. The puffed pastry was crisp and the brie was perfectly melty.The stuffed dates came out hot and stole everyone’s hearts. Instead of the usual preparation (dates wrapped in bacon), it is served as a plate of stuffed dates topped with crispy crumbled bacon. It isn’t something I would normally order, but I was quickly won over. They were the unanimous favorite. If you like a bit of sweet be sure to try these!

One of my dining companions ordered the Frisée salad and just raved about it. The Frisée features frisée lettuce topped with bacon lardons, a fried egg, hollandaise vinaigrette over toasted brioche bread. I had a bite and have to say that this was an outstanding salad. I have heard wonderful things about the Beet Salad, which is served with goat cheese and a honey vinaigrette. Next time.

Being the French onion soup fan that I am, I had to order the Onion Soup Gratinée. The onions were perfectly caramelized and were accompanied by bits of beef and an aged cheddar crouton in a beef broth that was peppery and not too salty. It was topped with lots of yummy cheese. Just look at that broiled goodness. What’s not to love? This was an excellent French onion soup. I particularly loved the aged cheddar crouton. I would definitely rank it up there with one of the best I’ve ever hard.

The duck confit tartine was a huge hit with most of us at the table. I loved my order and would order it again in a heartbeat. The duck had been slow roasted and pulled off the bone to produce a succulent topping for the French bread toast. I liked the brie, but was glad there wasn’t a lot of it on the tartine. I don’t know if brie pairs well with duck. I would have been happy with a brie tartine on its own.

Another surprising standout was the cauliflower gratin. This warm side dish showed off cauliflower in a deliciously cheesy gratin. Everyone who had a bite loved it – even those who were not fans of cauliflower.

Another one of my fellow diners loved his roasted duck special. He orders duck whenever it is on a menu and was quite pleased. It was served with roasted potatoes that were perfectly cooked.

I’m not sure what this entree was, but it is too beautiful not to share. It may be a lamb stew, which is not currently on the menu.

Overall this place was a huge hit. One of my friends who wasn’t there that night goes there quite often, and the restaurant certainly has its regulars and fans. I only wish I lived closer. I would be there all the time. I can just imagine how cozy it is in the winter time, with all that delicious food to warm you up. The bistro also bills itself as a wine bar. They just celebrated their 5th anniversary on Bastille Day this past July. May they see many more years.

Contact info:

Tartine Bistro
19110 Detroit Road
Rocky River, OH 44116
(440) 331-0800

Carrie Cerino’s Ristorante and Party Center in North Royalton

Photo by Tom Noe of Exploring Food My Way

Carrie Cerino’s is an institution on the southwest side of town in North Royalton. The place is huge, and the decor is “old school.” People come here for the food and not necessarily for the ambiance. The dining room we ate in was cozy, but rather dated. They also offer party rooms for weddings, reunions and other larger celebrations.

Carrie Cerino opened a bakery in Maple Heights in 1945 with $3,000 bank loan. She branched into catering in 1955 and bought the location where the restaurant is in 1962. They kept adding extensions to the property, and it truly is a family business. Four generations work at Cerino restaurants, and her grandson Eddie Cerino has branched out to open pizzerias in Parma and Lakewood. I regret I never had the chance to try Dominic Cerino III’s cooking and the Blue Egg Ravioli. Dominic is missed by many foodies, may he rest in peace. As for the Blue Egg Ravioli, you had to call and order it ahead of time, but they stopped serving it several years ago.

This is not a hip place, but it also does not contend to be. It’s all about the food. The food and menu is very traditional: bread, soup or salad, and pasta come with every meal. The pasta is homemade and delicious.

The bread came out warm, and the butter was nice and soft. There is nothing I hate more than cold, rock-hard butter. There were two choices of bread – one plain and one with an herb mix and sun-dried tomatoes. Each dish comes with your choice of a soup or salad.

I ordered the soup as my side and then ordered a side salad for an additional $1.95. The salad was pretty decent and was topped with some cucumbers, chickpeas, tomatoes, shredded cheese and a couple small slices of salami. The dressing was a bright Italian.

I am a huge fan of Italian wedding soup, so my choice was easy. The Italian wedding soup which was very flavorful and an interesting twist to a traditional recipe. There was one big meatball in the middle and some fresh spinach leaves and little bits of chicken throughout the broth. It was a very good soup.

One of my fellow diners ordered the French Onion Soup and was extremely pleased with it. I love a good French onion soup, and this one had scads of cheese, which is a bonus. I’ll be sure to order it myself some time.

I had heard great things about their chicken parmesan and white sauce, so my choice was an easy one. The chicken parmesan is a sauteed boneless, skinless breast of chicken finished in the oven with sliced tomato, prosciuttini and mozzarella. The chicken was well-seasoned and moist. It came with housemade spaghetti with a choice of sauce. I of course ordered the white sauce because it is fairly unique. I have no idea what is in the white sauce, but it wasn’t overpowering at all. It was, in fact, quite subtle and not at all cheesy or too creamy. The pasta was cooked perfectly al dente, and the sauce was delicious. It was a really nice accompaniment to the chicken.

Most of my fellow diners ordered some version of the chicken parm. One friend ordered the Parmesan Crusted Tilapia and was extremely pleased with it. It was tender, flaky and perfectly broiled.

The desserts there were nothing but amazing. The two standouts were the chocolate bomb and the tiramisu, but the cassata cake was also really well executed.

There is a reason Carrie Cerino’s has such a large location – it draws the crowds because they consistently turn out great food at a reasonable price.

They are open for lunch Tuesday – Friday from 11:30 am to 3:00 pm and dinner Tuesday – Thursday from 4:00 pm to 9:00 pm. Friday and Saturday they are open from 4:00 pm to 10:00 pm, and on Sunday from 1:00 pm to 6:00 pm. They are also open on Mondays in December.

Here are some other photos from our delicious meal:

Not sure - this could be chicken or veal. — I believe this is the Veal Parmesan.

Contact info:

Carrie Cerino’s Ristorante & Party Center
8922 Ridge Road
North Royalton, OH 44133
(440) 237-3434

Jack Flaps

in-memoriam-graphic

Jack Flaps opened in Ohio City back in December, billed as an “urban breakfast shoppe.” The restaurant is a 40-seat eatery serving pancakes, waffles and other breakfast creations to the masses in Ohio City. It is a joint venture between Chef Eric Williams and Randy Carter of Momocho. I had heard so many good things about this place since it opened, but I never managed to make it here until one morning I read on my Facebook feed that their Breakfast Bahn Mi had just been named best breakfast sandwich from the Best Sandwiches in America for 2014. I was convinced that it was high time to try the place and headed out within a half an hour.

This place did not disappointed. The coffee is a City Roast blend, the juice hits the spot, and they serve Yoohoo. How quirky is that? The coffee is served in a to go cup, and they offer to fill you up before you leave. That is a nice perk.

As for the food, I have been back several times. I keep intending to order something sweet, but the savory side of the menu appeals to me more when I am actually there.

The Breakfast Bahn Mi is a serious pleasure for the mouth. It is a twist on a banh mi with a fried egg, kim chi, and housemade Vietnamese sausage patty. The egg was perfectly runny. The kim chi was not too spicy, not too bland, but juuuuust right. I ADORED the Everything Bagel cream cheese that came with the sandwich. I could seriously just be blissfully happy with the cream cheese and a piece of toast. It is so good! I posted a photo of the sandwich on my Facebook wall, and one of my friends in Chicago who was visiting me within the next few months said he wanted to go there and try it. He loved it just as much as I did.

I paired the Bahn Mi with the root vegetable hash. Wow, it is seriously good. Kind of like fried potatoes, but better because it is made of root vegetables. It had a nice spicy kick to it and was crisp on the outside and creamy on the inside.

On my next visit I was craving the Everything Bagel cream cheese, so I ordered the Happy Jack waffle, which has an all-beef hot dog chopped up inside the waffle and is topped with garlicky greens and the EB cream cheese. Good God almighty that cream cheese is good. The waffle itself was a little dry with just the cream cheese alone on it, and I would have really appreciated some syrup to go with it. But it was a good waffle, and I left happy.

When my friend came to visit I had just started my diet, so I stuck with The Old Standard – two eggs to order (scrambled), choice of breakfast meat (I went with the Mexican Coke-glazed pork belly), the root vegetable hash, and toast. The toast was made from homemade bread and was delicious. It was a crime to just eat the one piece and leave the other uneaten. Jack Flaps’ toast gives Lucky’s Cafe’s Como toast a run for its money in my heart. I would be hard pressed to choose between the two. The eggs were well scrambled just like I asked. As for the pork belly, it was good. I have friends who adore it. Me? I’ve come to the conclusion recently that I just don‘t love pork belly. I love bacon, but I really don’t like all the fat in pork belly. I think it’s a Virgo thing. I ordered the pork belly because I had already had the Vietnamese sausage. I should have stuck with the sausage because it is awesome.

I can’t wait to try the S.O.S. and the Deviled Egg Benedict (hopefully they will carry it again next spring or summer). The Fall pancake, waffle and eggy bread choices also sound appealing. Maybe next time I’ll actually order from the Sweet side of the menu.

Contact info:

Jack Flaps
3900 Lorain Ave
Cleveland (Ohio City), OH 44113
(216) 961-5199

Cork & Cleaver Social Kitchen

Cork & Cleaver Social Kitchen is the labor of love of Brian Okin (formerly of Verve, Fountain, and Luxe and founder of the monthly Dinner in the Dark productions) and his brother-in-law Adam Bostwick (who I loved at Melange). The restaurant contains a full bar and seats 70 people. The talented duo set out to make a different kind of restaurant from the very beginning. They are best known for their “Reuben Ribs” as well as a eclectic style. I recently attended their pop-up at Toast, which featured a “Hillbilly Picnic” complete with Kool-Aid-inspired cocktails, fried chicken deviled eggs, chips and dip, bologna fried rice (with fried Spam) and potato salad, chicken and tuna salads, and the most amazing homemade Ambrosia (with panna cotta, homemade “Cool Whip”, roasted pineapples and cherries and toasted pistachios). It was divine from start to finish! It was easily the best meal I have had all year.

I have been to Cork and Cleaver twice now, and if it was closer I would probably be there a lot more often. It is located on Broadview Road at the intersection with Wallings Road in Broadview Heights. It is an unassuming strip mall just down from Danny Boy’s Pizza (formerly Pipers III), but don’t let the outside fool you. The inside is inviting, and an amazing experience awaits you.

The bread service features dense, dark pumpernickle bread with a compound butter of butter, garlic, spinach, and Parmesan cheese. The butter is served soft, and it is easy to spread on the dense pumpernickle.

Both times I have not strayed from the same cocktail, the St*ella*r, which is made with Ciroc Peach vodka shaken with cream and honey syrup and then ‘fizzed’ with sparkling soda water. It is served in a Mason jar. The drinks are not served in the jars to be hipster. One of the chef’s sons is named Mason, hence the loving homage. The Mason’s Mule also tempts me, but I can’t get away from the St*ella*r. It’s that good.

The first time I was there I had to order the Reuben Ribs. They were amazing. The ribs had been corned on the bone, tasting like bone-in corned beef/pork. The ribs are then paired with a 1,000 Island-dressed slaw, grated Gruyere, and sprinkle of rye salt. It tastes like a Reuben sandwich without the bread. It is so good!

Another unique appetizer is the Fried Green Tomatoes. The platter features deep-fried tomatillos. The fried morsels are crisp and juicy with a dip of spicy aioli. My friend who ordered them was absolutely in love with them once he tried them. I had a bite, and they were definitely one of the best fried green tomatoes I have ever had.

I was very impressed by the light and fluffy omelet. I have never seen an omelet puff up that much, but they would not tell me their secret to getting it so fluffy. My friend who ordered it was very pleased with it, and she is not an easy diner to please.

The chicken and waffles are also a great choice. It is made with fried chicken, thyme waffle, spicy butter, savory maple, but the fried chicken is not your standard fried pieces of chicken. The meat is brined, confited, stripped from the bones, molded into nuggets, breaded and deep fried. The thyme waffle pairs well with it and complements it nicely. It was amazingly good.

The second time I was there I ordered the Verve Fries, which features hand cut fries topped with garlic sausage gravy. It was a high-end version of poutine. The sausage gravy was delicious, and the fries were fried perfectly.

I was hell-bent on ordering the Fried Chicken and Macaroni and Cheese, despite ordering a heap of Verve Fries. The fried chicken is topped with a garlic honey, so it reminded me a bit of Barberton chicken. The fried chicken is also brined and confited, but it stays on the bone. I rolled out of there that night in a carb coma, but I was happy.

The friends I was dining with the second time are friends with Brian and Adam, and the chefs treated us to a board of their desserts. I wish I had had more room for dessert, because all four choices were amazing. They served us (from bottom to top) Country Fried Brownie (with Red-eye caramel, pickled cherries, and vanilla ice cream), their C&C Bread Pudding with vanilla bean ice cream), Banana Panna Cotta (my absolute favorite, topped with banana bread crumble, toasted marshmallow, and coconut) and Apples and Brie (with apple pie pierogis, brie ice cream and caramel).

If you like inventive food prepared perfectly you need to give this restaurant a try. You will be happy you made the drive. The restaurant is open Tuesday through Saturday. Check the website for times.

Contact info:

Cork & Cleaver Social Kitchen
8130 Broadview Road
Broadview Heights, OH
440-627-6449

Han Chinese Kabob & Grill

Some friends and I recently dined at one of Asiatown’s newest (it opened this summer) and most unique restaurant, Han Chinese Kabob & Grill. Han Kabob (as I will call it) is located in the small strip mall on Payne Avenue just west of E. 40th in which Map of Thailand and Koko Bakery are located. It is small, yet turns out consistently good Northern Chinese food. The decor is modern without all the kitschy Chinese trappings. They are appealing to a younger, more modern diner and attract a lot of students in the area and from as far as Kent and Akron. The diners around us were mostly young Asian-born students, which lent it a great vibe. It is also open late, usually until 10:30 or 1:30 PM (note: they are closed on Wednesdays).

They are the only Chinese restaurant in Cleveland to serve grilled meat kabob skewers, such as grilled lamb, chicken, beef, squid, and other choices. Not all of the skewers are served every day, but the signature lamb kabobs are. The lamb kabobs are marinated and garnished with lots of cumin and spice and grilled fresh.

There were eight of us, and we were seated at a comfortable table that allowed us to talk easily amongst ourselves and pass our food around. We are a bunch of sharers, so we were all able to try the numerous dishes.

I started my meal ordering the lamb kabobs for the table and a wonton soup. The wonton soup was quite a large portion that could easily serve two. It featured five or six wontons, lots of fresh bok choy and carrot strips in a flavorful broth. The wonton lover in me savored every dumpling. The wontons had a nice pork filling, and I really liked the addition of the cabbage to the soup.

Ordering an entree was a tough decision, because there were several things that sounded wonderful to me. Luckily someone else planned to order my first choice, the crispy fish in a sweet and sour sauce, so I ordered the pork with garlic sauce. IMAG1271 I loved it. It had a nice subtle spicy kick to it. The pork was cut into thin strips and served with some vegetable strips and chilis. The large bowl of rice for the table cut some of the heat.

I have to say that out of all the entrees that the table ordered the whole crispy fish with sweet and sour sauce was my favorite. The sauce was not at all the gloppy orange sweet and sour stuff that is so ubiquitous at Chinese restaurants here. As you can see from the picture it was a brown sauce that was scrumptious. It was delicious and was worth the wait (we aren’t sure if it took that long to prepare or if the waitress forgot to put it in to the kitchen, but it came out after most of us were finished with our meal). The fish was crispy outside and perfectly cooked inside. I particularly loved the bright sauce and the fresh ginger and aromatics served on top of the fish. I can’t wait to go back and order this again for myself.

Some of the other dishes we enjoyed included the Yuxiang Shrimp (which had a sauce that was very similar to my entree’s garlic sauce), a spicy lamb special (which was even better than the kabobs with a nice jalapeno kick to it), a chicken dish, the shredded potato salad (pictured to the right), a crispy squid special, and a pork belly with pickled vegetables that was very similar to sauerkraut and pork.

Several tables of Chinese diners were enjoying a huge boiling pan over a tableside grill. It was the Hot Pot, which was described to me as a kind of Chinese fondue in which various meats and vegetables are boiled in broth.

It is apparently the ultimate test of Chinese spiciness. Choose what you’d like to cook in the soup: ultra-thin beef slices, cabbage leaves, needle mushrooms, potato slices, etc. It’s a secret menu item for the brave souls only – some Chinese people can’t even handle the spicy level!

I was a bit dismayed to note that there were no drinks offered other than water and tea – at least our waitress didn’t offer any to us. But on the bright side I was not tempted to order a cocktail or soft drink, which my diet appreciates. The restaurant was great. The bill was very reasonable. There was not a single dish I disliked. Everything here was delicious, and we all left very happy.

Contact info:

Han Chinese Kabob & Grill
3710 Payne Avenue
Cleveland, OH
(216) 769-8745

Trentina

in-memoriam-graphic

Chef Jonathon Sawyer and his wife Amelia recently opened Trentina, a northern Italian inspired restaurant in the old Sergio’s location, to much fanfare this summer. They raised funds to open the restaurant on Kickstarter, and it was successfully funded in March 2014 by 206 backers. They exceeded their $21,999 goal by $18,000. The food is inspired by the Trentina Alto-Adige region of Northern Italy.

The night before I started my diet I met some friends at Trentina for one last hurrah. I can’t imagine a more perfect way to end an era. The portions are small, but 12 courses can add up. The courses change with the season, so this review no longer reflects what is being currently offered. In fact, it was no longer accurate a week later. However, several of the stalwarts have not changed. As the Cleveland Scene explained, “Trentina is not for every diner, but rather foodies with a capital “F” who seek out once-in-a-lifetime meals flush with one-of-a-kind creations.” This is fine dining at its best. The 32-seat Trentina focuses on Sawyer’s “Menu Bianco,” a daily procession of tasting courses served in small courses, priced at $100 per diner (purchased in advance and non-refundable) or $115 (if paying at time of dining) – not including beverages, gratuity and tax.

We added the wine tasting for an additional $40, but I would recommend just ordering a couple drinks as you go. We simply couldn’t keep up with a new wine with every course and at one point had four glasses each in front of us. One of my dining companions chose not to order the wine tasting and enjoyed a cocktail customized to her tastes by Trentina’s beverage director Nate. The cocktail with a coffee ice cube was divine. She also enjoyed one of my wines.

We were immediately greeted and escorted to a table. We had tried to get a reservation for 6, but the restaurant could only accommodate our smaller table at an earlier time, which necessitated some of my friends dropping out. The restaurant became packed over the night and quite loud, which is due to the interior design. With mirrored tables and bare walls there is nothing to muffle sound. We had trouble hearing the explanations of the various courses at some point, so please bear with me as I try to recreate the evening.

The first course, Primi Assaggio, featured Crusto di Polenta, Charcuterie alla Trentina and Vegetables from Larder & Fields. In our case, the polenta was flash fried to a crisp parchment wafer, the charcuterie was a house-cured meat and pickled carrots.

This course featured sumac, cucumber and puffed pasta. I didn’t so much as think “pasta” as I did the puffed shrimp chips you get at a Chinese restaurant. At this point I was thinking, “Oh, I don’t think this is for me.” I quickly changed my mind.

Next up they brought out a candle molded out of aged beef suet, edible 24k gold leaf, honey and crunch salt, which melts into a dipping sauce for the crusty baguette that is brought out later.

This course started turning me around. The crustacean (conch?) was poached and served on a bed of sea foam. The flavors that stood out were apple and citrus. This innovative dish was a lot of fun.

This next course was my favorite of the night – a white fish and foraged mushrooms in a parchment paper. The paper sacks were cut open at the table and steaming, and the sauce was then poured into the parchment. My sauce was a pea puree. I loved the flavors of this. When it came time to revisit a favorite course this one was a very close second.

Crusty bread to accompany the suet candle

The edible candle had melted down at this point and was a delicious accompaniment to the fresh, crusty loaf of bread from On The Rise Bakery. I love On The Rise. They are the best bakery in Cleveland, so it is not surprising that I loved this course.

Pasta alla Chitara — Pasta alla Chitarra

This next course was another one of my favorites. Normally served with an Ohio farm egg, mine was served without the egg to accommodate my egg allergy (they asked at the beginning if we had any allergies or dietary restrictions, which I appreciated). The pasta is cut with a chitarra, which is a “guitar-stringed” pasta cutter. This long pasta was dressed in a very rich sauce made of egg and lentils. I don’t know what they chose instead of egg, but my pasta did not lack the creaminess of the pasta of my fellow dining companions. The pasta my fellow diners enjoyed had an egg cooked on a wooden spoon in embers, which is then carefully placed over the pasta along with a bit of the ember to the side.

This was almost everyone’s favorite course. The Strangolapreti (pasta dumpling) is stuffed with Formaggio Che Cola and coated with what I believe to remember were nettles and served with a reduction of cabbage, onion and Spicebush (a foraged berry). This seems to be the stand-out dish of the restaurant and the one everyone talks about.

Game birds roasted with embers — Pasta Cuscino

This was the other Pasta Cuscino course. It was a pasta stuffed with crown tipped coral fungus.

Game birds roasted in embers was the next course. My course featured guinea fowl, foie gras, sauce of oxidized wine, and morels. There was also some kind of lentil or grain served with it. This was a nice bite of bird.

This course featured my favorite bite of the night. Although the beef was excellent and perfectly cooked, my favorite was the cauliflower puree. In fact, when it came to revisit a course I decided to just get a portion of cauliflower puree. It was that good.

This palate-cleansing sorbet was topped with a light yogurt sauce. It was a nice intermezzo before the desserts.

These three Dolce desserts were the perfect end to a once-in-a-lifetime experience. The course is billed as “fruit and cream.” My dessert was the raspberry one on the right. The berries were in season and they were accompanied by what tasted like crispy milk balls.

The meal ended with a final course, Grazie, which was a bite of gold chocolate, but I failed to photograph it. I don’t know how I did that.

Trentina is now serving lunch as well as a 7-course Pasta Degustazione tasting menu for $60 and an a la carte dinner menu that changes with the season. However, I highly recommend the 12-course Bianco menu if you are looking for something special.

We walked out of the restaurant full, happy, and, as one diner stated, “so lit” from all the wine. This is definitely a great choice for a special occasion like an anniversary. Chef Sawyer and Executive Chef Matt Danko are outstanding chefs who are passionate about serving local ingredients in a unique way. The service is impeccable and you will be pampered every step of the way.

Contact info:

Restaurant Trentina
1903 Ford Drive
Cleveland, OH 44106
(216) 421-2900

Sanctuary at the Doubletree Hotel in Beachwood

I was invited to Sanctuary’s media event Monday night before they opened on Tuesday, October 8th. Normally I turn down or ignore unsolicited publicity requests, but when I heard it was another venture by the Driftwood Group (aka Scott Kuhn and Chris Hodgson) I couldn’t say yes fast enough. Hotel food used to not have a good reputation until Amp 150 made it cool to have good food in a hotel. The Driftwood Group is not only taking over the old Capers and Porter’s locations, but they will be taking over all the hotel room service and catering. It makes me want to stay in the restaurant just to order room service!

After walking into the hotel I was greeted by a long line of women bearing brochures. I checked in and was escorted into the Wine Bar, where I was offered a Beehive cocktail (their signature drink featuring Old Forester Bourbon, St. Elder Natural ElderFlower Liqueur, fresh lemon juice, ginger-honey syrup and soda – which was quite refreshing) and an upscale hanky-panky featuring chorizo sausage, Tillamook cheddar cheese and fig jam on a toasted crostini. The hanky-panky was nothing like the sausage and Velveeta cheese on rye bread squares I am used to. The chorizo gave it a nice little kick and the fig jam cooled down the heat.

My second drink of the night was a Jack Lemmon. It features Caravella Limoncello, Plymouth Gin, Ginger, Mint, and Fever-Tree Bitter Lemon Soda. I love Bitter Lemon soda, which you don’t find here in the States that often. I had been wanting to try this cocktail since I saw it on the Cibrèo menu. The restaurant has brought some well-loved Driftwood favorites with them to the Beachwood location. It was delicious. I highly recommend you try it or one of the other many cocktails on the menu.

We were then ushered to the next room for the meal portion of the evening. The bread service was brought to the table along with softened butter (yes! a restaurant that knows to serve butter that isn’t rock hard and tears the bread) and a nice pesto spread. I am not in love with the bread at Cibrèo, but I really liked this bread. I think it has a little more moisture to it, yet it holds up well to the spread.

Our first course was a Blue Crab Hushpuppy, which was absolutely delicious. It was crispy on the outside and creamy on the inside with no trace of fishiness. The menu said it was made with blue crab and “Old Bayonnaise”. Well done, Chef Hodgson. I will definitely be ordering these appetizers when I dine here.

The next course was a Wedge Salad topped with cherry tomato halves, crumbled bacon, hard-boiled egg crumbles, picked red onion, a subtle blue cheese, and a light and delicious white French dressing. One of my dining companions joked that it was BLT wedge. In any event, I would definitely order this again as well.

Next up was the Seared U-10 Sea Scallops over a risotto made of butternut squash, caramelized apples, fried sage and apple gastrique. The golden beets were crisped and served on the side of the scallops. It was billed as a gluten-free entree. The scallop was perfectly seared and it paired well with the sweet risotto. Some people didn’t enjoy the risotto, but I did. They felt it was too sweet, but it paired well with the unseasoned scallop.

The major course of the evening was the “C.A.B. Hanger Steak” (C.A.B. being Certified Angus Beef) with shoestring potatoes. I loved the presentation of this course. The shoestring fries were served in a metal container with a parchment paper cone, and the steak was plated over an asparagus spear and topped with a salsa verde. The potatoes were perfectly seasoned and light and crisp on the outside yet creamy on the inside. The malt vinegar aioli reminded me of the mayo I dipped fries in Belgium into. The steak was perfectly cooked if you like a medium rare steak, which I do. It fell apart easily with just a fork. It was topped with a salsa verde that was somewhat overpowering and also managed to drip onto my shirt. I had done so well up until then!

I was less impressed with the dessert course, but that might be because my diet has me completely off sugar and my tastes have changed. The Chocolate Mousse was light and fluffy and was topped with a salted caramel sauce, whipped cream and pretzel rod bits. It tasted like a chocolate covered pretzel, but the pretzel had soaked up a little moisture while it was waiting to be served and had become a little stale.

Crystal at Eat*Drink*Cleveland questioned why the table was set with wine glasses when no wine was served. The table was beautifully set, but the glasses really should have been cleared away once it was determined no one would be using them. I also felt odd ordering a beverage when no beverage list was offered at the table, so once I finished my cocktail I stuck with water.

I can’t wait to go back and try some other things on the menu, like the Braised Beef & Wild Mushroom Ragu Pierogies, Veal And Shiitake Mushroom Meatloaf, and the DoubleTree Double Decker Burger. Sanctuary will offer lunch, happy hour and late-night fare and both a la carte breakfasts and DoubleTree’s signature breakfast buffet.

I’m also a bit concerned that there might be some confusion with the name, Sanctuary, because there is already Sanctuary on Green in Beachwood. I guess time will tell. They plan to open a Sanctuary on the west side next year in the old Holiday Inn in Westlake. I wish them the best of luck, and I must say it is wonderful to have downtown quality in the suburbs with ample free parking available.

Disclosure: I was invited by the Driftwood Group to attend the Media Event. I was also given a $20 gift certificate to be applied toward a future visit. However, all opinions are my own.

Contact info:

Sanctuary Beachwood in the DoubleTree by Hilton Hotel
3663 Park East Drive
Beachwood, OH 44122
(216) 464-5950