While Northeast Ohio's culinary scene has received its deserved share of positive press in the national spotlight, area diners never needed outsiders to tell them what's good. The region is home to a devout group of farmers who provide product for visionary chefs who cater to a sizable audience of gastronomes, locavores and those who simply love a fabulous dinner with friends and family. It was only fitting that Northeast Ohioans raise their collective glass in a toast of the region's dining finest, and Cleveland Independents organized the two-week party in the form of Cleveland Restaurant Week, which continues through November 14.
“Cleveland Restaurant Week is not exclusively about restaurants," says fire food & drink owner Doug Katz. "It’s taken on a larger life. Now it’s about supporting local and helping Northeast Ohio’s economy, and putting our best foot forward nationally. Our restaurants are spectacular."
Participating restaurants are featuring prix fixe $30 menus. Over the next three pages, you'll find 10 of the most enticing prix fixe menus to help guide your dinner plans:
Bistro 185
Owners Ruth and Mark Levine help oversee the kitchen at this cozy neighborhood favorite. The restaurant has a loyal following – and the large crowds to prove it. Diners come for the tried and true classics, updated for contemporary comfort tastes. The refreshingly edited menu is a gem.
First Course (Select one of the following):
- Romaine wedge salad
- Coquille St. Jacques
- Chicken pot stickers
- Calamari
Second Course (Select one of the following):
- Chicken parmesan
- Boeuf Bourguignon
- Mussels Provençal
- Walleye with mashers and lemon sauce
Third Course:
- Choose from a selection of housemade desserts
Chinato
Zack Bruell's Italian eatery quickly distinguished itself from other similarly inclined joints with authentic preparations and refined presentations, though it came as no surprise to diners who've been following Bruell's culinary lead at Parallax, L'Allbatros and Table 45.
First course (Select one of the following):
- Arugula salad with pumpkin and goat cheese
- Risotto with speck and yellow pepper
- Tonarelli with black pepper, lemon and pecorino
Second Course (Select one of the following):
- Braised tongue with salsa verde
- Deconstructed ribollita
- House-cured salt cod with raisins and capers
Third Course:
- Ricotta cheesecake
fire food and drink
Northeast Ohio has few greater supporters than Doug Katz. The tireless chef and owner of this Shaker Square institution has been educating minds and palates with his commitment to local produce, while his support of area enterprise has made him among the region's greatest assets. His cuisine seamlessly unites diverse cuisines and preparations with local ingredients for a universally fresh dining experience.*
Amuse:
- Popovers with local honey butter
First Course (Select one of the following):
- Fried green tomatoes, native corn, sweet okra, Lucky Penny Farm and Creamery goat cheese and jalapeño jelly
- Local beets with local greens, candied pecans, Lucky Penny Farm and Creamery goat cheese and sherry vinaigrette
Second Course (Select one of the following):
- Seafood Veracruz – Pan-seared seafood, saffron rice and microgreens
- Housemade whole wheat tagliatelle with basil pesto and parmesan
- “Steak and Eggs” – tandoor-roasted hangar steak, poached egg, housemade English muffin, spinach and béarnaise
Third Course (Select one of the following):
- Housemade cinnamon ice cream with hot fudge
- Plum upside down cake with warm polenta cake, peach-ginger compote and crème fraîche
*Closed November 13th for a private party. [Photo by Ken Mengay]
