Moxie Restaurant and Red the Steakhouse are two of Northeast Ohio's most celebrated fine dining institutions. On the Red side, diners travel from afar for a sampling of the kitchen's nationally – and locally, of course – lauded steaks and chops, along with a carefully edited list of sides that are the envy of many similarly styled eateries. Neighboring Moxie has received its own share of notable accolades, thanks to contemporary, deceptively simple dishes where ingredients shine and technique is flawless. A recent menu overhaul at Moxie takes the same culinary panache and adds new dimension with the addition of "small," "medium" and "large" menu courses.
In this episode of Chef's Table, executive chef Jonathan Bennett shows how he prepares Moxie's warm mushroom bruschetta with housemade ricotta and pepperoncini oil. The dish illustrates the depth of flavor and studied use of ingredients that makes this among the menu's most enticing small plates.
