I was hesitant to sign up for dinner this time because I was afraid with my appetite, I wouldn’t be able to do it justice. But by Thursday evening I was feeling just better enough that I took a chance. Maybe it was that irresistible scent of ginger and lemongrass wafting up from the kitchen that turned the tide for me–I’m a sucker for Asian food. Whatever it was, I’m glad I did. This time I asked Ruth if she could prepare me a “to go” to take to my apartment and eat there, and although I did take pictures of it, I’m not really pleased with them so I’m skipping the visuals this time. If you weren’t there, you’re just going to have to take my word for it, but believe me, this one was delicious.

Things started off wonderfully with the Lemongrass-Ginger-Miso Soup with Shiitake Mushroom Wontons. Few things taste better when you’re not quite up to snuff than soup, and this hot, fragrant soup hit just the right note with its miso broth, delicate mushroom-stuffed wontons, bright asparagus spears and slices of lotus root. It just felt good right down to the toes.

The Panko-Nori and Sesame-Crusted Eggplant Cutlets were crisp and tasty, lying on their bed of jasmine rice mixed with sauteed Asian veggies and topped with the Edamame–Mint Sauce (which looked rather like bright green wasabi paste; thank goodness it doesn’t have any of the heat of wasabi paste!). One bite of this and I felt as if I were at a fantastic Chinese restaurant instead of in my apartment. Amazing! Not only did it restore my appetite, I felt as if I could’ve eaten another plateful.

Finally, there was the Coconut–Mint Panna Cotta with Fresh Berry Garnish. Mm-mm. I love coconut and I love berries, so this was ideal for me as well, and even a bit comforting with its cool puddinglike texture made tangy by rich berry sauce.

No doubt about it–this vegan dinner was good for what ailed me. Thanks, Ruth and Jakub! Looking forward to what you come up with next!

Panko-Nori and Sesame-Crusted Eggplant Cutlets…

Shiitake Mushroom Wontons for the Lemongrass-Ginger-Miso Soup…

Coconut Panna Cottas…

Fresh berries waiting to garnish the Panna Cottas…

…And Chef Jakub is chopping ginger and Asian veggies for the Saute.

Weather warning: it’s looking pretty blizzardy out where we are right now. We’re getting lake-effect snow, so if you’re coming out for dinner, bundle up, leave well before your reservation time, and most of all, drive safely! We look forward to giving you a terrific dinner! (Also, if you write a vegan or vegetarian blog and enjoy your meal, please let us know you blogged about it–we’ll send you some link love and help other vegans and vegetarians find you!) See you soon!

First Course
Pappardelle Pasta with Lobster in a White Chocolate-Saffron Cream Sauce
Wine: Serenade Sauvignon Blanc

Second Course
Espresso and Cocoa-Rubbed Medallion of Beef Tenderloin with Chocolate Merlot Demi-Glace
Arugula and Roasted Red Peppers
Wine: R & B Saxy Syrah

Third Course
Chopped Caesar Salad with Chocolate Nibs
Wine: Swingsville Zin

Fourth Course
Lamb Chop Milanese with a Mexican Hot Chocolate Sauce
Wine: The Improviser

Fifth Course
Chocolate Bouchee with Strawberries
Chocolate Ganache
Wine: Fortissimo Port

Cost of the dinner is $75 per person plus tax and gratuity. This one is bound to be popular, so don’t delay–call 216.481.9635 to reserve your spot now and show your Valentine a truly sweet and romantic evening.

Sola Chardonnay–Mendocino County
Londer Pinot Noir–Anderson Valley
Sola Blend
Sola Napa Cabernet

Cost of the tasting is $25 plus tax and gratuity. Call 216.481.9635 to make your reservation at the bar to try this wine selection.

VEGAN NIGHT GOES ASIAN: Vegan Night returns with a special Asian flavor! This $30 Asian Vegan Night Dinner Thursday, January 19, served from 5 to 9:30 p.m., will feature these three courses:

First Course
Lemongrass-Ginger-Miso Soup with Shiitake Mushroom Wonton

Second Course
Panko-Nori and Sesame-Crusted Eggplant Cutlets
Edamame–Mint Sauce
Jasmine Rice
Sauté of Asian Vegetables

Dessert Course
Coconut–Mint Panna Cotta
Fresh Berry Garnish

FAT CITY: If you’re a wine lover, you know there are times when only a “big fat red” will do. Enjoy a sampling of five top-notch red wines paired with five equally robust courses at our Big Fat Red Wine Dinner Thursday, January 26 at 6:30 p.m. For $100 per person, you’ll enjoy these sumptuous dishes and wines:

First Course
Foie Gras French Toast with Fig Balsamic Reduction
Wine: Chateau Haut Beausejour 2007

Second Course
Medallion of Beef Tenderloin with Black Truffle Hotel Butter
Potato and Onion Galette
Wine: Salus Cabernet Sauvignon 2006

Third Course
House-Cured Gravlax with Eggplant Caponata
Wine: Merryvale Profile 2006

Fourth Course
Duck Confit Bolognese with Polenta
Wine: Archery Summit Willamette Valley Pinot Noir 2007

Fifth Course
Lemon Tart with Italian Meringue
Wine: Dow’s Crusted Port

MORE CHOCOLATE TREATS FOR VALENTINE’S DAY: Our Chocolate Dinner during last February’s Valentine’s season was so popular that we’re doing it again–with a brand-new selection of dishes. Once more, rather than giving that same-old box of candy, you’ll be able to share chocolate delights with your Valentine via a truly original and romantic dinner. Join us at 6:30 p.m. Wednesday, February 15, for our Chocolate Valentine’s Dinner and see just how versatile chocolate can be! Watch this space for our menu, coming soon. Oh, and if you missed last year’s Chocolate Dinner, take a look at this video to get an idea of what it was like:

As you can see, our upcoming events offer something for everyone. Call 216.481.9635 now to ensure your reservations!

Well, it’s possible for you to do precisely that. The Bistro’s Chef Todd Mueller is returning to Sur la Table Eton, on Chagrin Boulevard in Beachwood, to teach you how to create a full menu of the kind of dishes that will warm you on cold winter nights like these. In his “Warming Winter Bistro Dinner” class from 1 to 3 p.m. Sunday, January 15, he’ll guide you through the steps of making the meal as well as provide helpful cooking hints to increase your kitchen savvy.

Cost of Chef Todd’s class is $79 per person. Register here or reserve your spot by calling Sur la Table at 800.243.0852, and learn a few tips as to why Bistro fare tastes so special.

There’s no doubt about it, to my mind: while each of the Bistro’s wine and beer dinners and vegan multicourse feasts is unique, there’s something extraordinary about the champagne/sparkling wine dinner that serves as the finale of the special-dinner year. It’s as if all the stops are pulled out in order to create the ultimate elegant dining experience. As the Tenant, I have missed only one since moving here in 2008, and I know they’re something to be especially anticipated. In that sense, not to mention all others, last night’s did not disappoint!

The pleasure began with an unannounced aperitif before dinner, a Lamarca Prosecco served in the only coupe glasses of the evening. This wine set the table, you might say, for all that came after. The couple who served as my dining companions for the evening were very excited, as, while they’ve enjoyed many a dining experience at the Bistro, this was their first time at a special dinner; normally, her job and early hours make it difficult to attend weeknight events, but she has the week off. I’m pleased to report we all had a fantastic time and that each of the dishes and wines was a pleaser indeed.

The first dish, Escargot en Croute, featured buttery, garlicky snails tucked into flaky beds of golden phyllo dough accented with a Pernod cream sauce, topped with creme fraiche and a dollop of orange caviar, long chives laid atop to finish. A top-notch presentation and the escargot was perfectly tender and delicious in its saucy, garlicky bed. The rather tart Dr. L Riesling Sec, a sparkler from Germany, accented it very well.

Course number two would conjure up a few memories of the beer dinner earlier this month, but oh, with what a difference! Once again, Duck Confit, a perfectly cooked crispy leg of duck, made an appearance, but this time in combination with a pile of thin, crispy duck-fat fries very similar to those that laid the foundation for the poutine from that dinner. This time, though, instead of being graced with cheese curds and gravy, the frites bore just the slightest touch of fragrant rosemary and sea salt, and were served with a dollop of the most flavorful, amazing Roasted Garlic Aioli (mayonnaise) one could imagine. If Ruth put this in jars and sold it, I’d be first in line to buy it! It tasted heavenly with both the duck and the fries. The wine chosen for the course, Champagne Laurent-Perrier Brut, could not have been a better choice with its fresh, crisp flavor.

I’d already warned my dining companions that if they’d never experienced a Bistro 185 scallop before, they were in for a treat with the third course: a scallop guaranteed to be cooked just right and full of flavor. The Scallop Rockefeller lived up to my advance billing in every way. Traditionally, a Scallops Rockefeller recipe calls for spinach, onion, garlic, lemon, butter, Pernod and hollandaise sauce. This variation had the rich cooked-to-wilting spinach and a delicate lemon shallot sabayon, but included a welcome addition in the form of crunchy little bacon lardons–which ramped up the appeal even higher. Each scallop was presented on a real scallop shell resting on a bed of lettuce: score 10 for presentation! To drink, we were poured Ayala Brut Zero Dosage, a highly unusual “brut nature” sparkling wine that is bone-dry with no sugar added during fermentation. As we discovered, this makes it a very appealing accompaniment to seafood (not to mention nice for those counting their calories–although, of course, at a dinner like this, we were not).

The fourth course was a classic of the kind that I like to believe anyone can appreciate–even the least adventurous diners of all and those who like to stick to a “meat and potatoes” diet. With French Braised Short Rib and Root Vegetable Mash with Wild Mushroom Saute, you simply cannot lose. As always, the Bistro short rib was melt-in-your-mouth tender and the mashers rich and flavorful with a combination of winter root veggies in the savory mushroom sauce. Our sparkling wine for this dish was another Italian, Adami Garbel 13 Prosecco, with a hint of dry tartness that set off the dish beautifully.

Our dessert for the meal was a special treat. It was described as Boule de Neige (“Snowball”) with Hazelnuts and Raspberries, and it arrived at the table as a mound of whipped-cream-covered, dense, flourless chocolate cake surrounded by a raspberry coulis and garnished with ground hazelnuts and fresh raspberries. What a dream! Ruth says she got the recipe from a French chef, but that’s all she’ll say about it, and after tasting it I can understand why she isn’t too eager to divulge the secret. This one should be a regular in the dessert case all winter long–if not summer! Who says snowballs are only for December through March? When they’re made of chocolate, hazelnuts and whipped cream, there really should be an exception. Our final wine was a Norton Demi Sec from Argentina, just sweet enough to go nicely with the dessert–although this dessert would go just as well with coffee, water or on its own!

This year’s version of the Bistro’s Champagne Dinner definitely left us feeling bubbly and happy. I certainly do hope you were there and enjoyed it as much as I did. Either way, though, you can still enjoy a magical evening of special cuisine and sparkling wine–make reservations for a sitting at the Bistro on New Year’s Eve and start thinking about which entree appeals to you most from the special menu for the evening. Whatever you choose, you’re sure to have a fabulous time!

The escargot have been shelled…

Here they are, waiting to go…

The duck confit is cooked to crispy-skinned perfection…

…and the fries are sliced and ready to be cooked and served up hot tonight!

See you soon at what is sure to be an incredible feast!

• 4 oz. New York Strip Steak, Balsamic Reduction, Blue Cheese Mash, Onion Rings, Asparagus
• 12 oz. Veal Chop, Gnocchi with Wild Mushrooms and Butternut Squash, Roasted Garlic and Veal Demi-Glace
• Rack of Lamb ( three double-cut chops), Couscous with Pine Nuts, Cranberries, Raisins and Roasted Garlic
• Moroccan-Style Slow-Roasted Lamb Shank, Pan Sauce with Apricots, Almonds, and Roasted Root Vegetables with Saffron Israeli Couscous
• Long-Bone Double-Cut Pork Chop Wrapped with Bacon and Stuffed with Proscuitto, Applewood-Smoked Provolone and Granny Smith Apples, Finished with Apple Schnapps Sauce, Sweet Mash and Saute of Root Vegetables
• Boeuf Bourguignon: Boneless Black Angus Short Ribs Slow-Braised in a Rich Burgundy Wine Sauce with Onions, Carrots and Mashers
• Duck 3-Way: Roasted ½ Duck, Smoked Duck Egg Roll and Duck Confit Fried Rice
• Chicken Marsala with Wild Mushroom Ravioli
• Chicken Bouchee: Puff Pastry Filled with Breast of Chicken in a Creamy Sherry Sauce with Asparagus, Leeks, Pearl Onions, Mushrooms and Carrots
• 2-4 oz. Lobster Tails and Pappardelle Pasta with a Salmon Caviar-Black Truffle Cream Sauce
• Lobster Ravioli with Day Boat Scallops and Shrimp in a Creamy Lobster Sauce
• Pan-Seared Day Boat Scallops, Risotto with Butternut Squash and Wild Mushrooms
• Chilean Sea Bass, Hollandaise Sauce, Corn Pudding and House Tempura Vegetables
• Alaskan Sockeye Salmon, Saute of Organic Green Vegetables and Roasted Baby Potatoes
• Sesame-Crusted Seared Wild-Caught Ahi Tuna with Wasabi Aioli and Ginger-Mandarin Drizzle, Cold Sesame-Peanut Noodles and House Tempura Vegetables
• Florida Hog Snapper – side to be determined
• Vegetarian Ravioli

What better way to start a new year than with a truly first-class dining experience? Call 216.481.9635 and make your plans to welcome 2012 at the Bistro!

HOLIDAY HOURS: We’ll be open from 5 to 9 p.m. tomorrow night, Christmas Eve. As usual on Sundays, we’ll be closed this Sunday, Christmas Day. We’ll be back for lunch Monday at noon. Happy Holidays!

The Tenant returns…and as I wrap up my last preparations for the Christmas holiday, I can’t help but be warmed by fond memories of last week’s UniBroue Beer Dinner at the Bistro, which served up wintertime comfort food French Canadian style–along with a selection of intriguing beers courtesy of Quebec’s UniBroue brewery. As our expert of the evening, Greg from Cavalier Beer Distributing, explained, UniBroue specializes in Belgian-style brews–slightly sweeter beers made from Belgian yeast strains and conditioned with the yeast staying in the bottle–which made fine accompaniments to the hearty courses served up alongside.

I’ve traveled to many parts of Canada many times, but I must confess that in all the times I’ve visited, I have yet to try what’s more or less the national snack: poutine, a French Canadian concoction of French fries piled with cheese curds and topped with gravy. While you can find poutine on Canadian menus everywhere, even the fast-food counters (especially the fast-food counters!), I had yet to try it. For this reason, I was all the more curious to experience it as the first course in this dinner. And the fries for this version wouldn’t be just any fries, but fries cooked in duck fat. This, along with the hand-cut slenderness of the frites and the green-onion garnish, elevated the poutine served here from fast-food snack to true Bistro-level fare. And was it delicious! The frites were oh-so-crispy, the gravy rich with a slight touch of cinnamon, and the cheese an intriguing contrast. Our beer served with the course was La Fin du Monde, a Belgian-style Triple Ale, which Greg explained actually was a term referring to its 9% alcohol level rather than any actual “triple” process followed in the brewing. I liked its light, airy feel and mild sweetness.

Our second course was one I’d gladly enjoy as a holiday meal, at Christmastime or anytime! In Quebec they’re fond of cooking meat with one of the products for which they’re well known–maple syrup–and while that kind of cooking can be cloying in less than a practiced hand, Chef Ruth knows how to do it just right. The Maple-Glazed Pork Tenderloin had just enough sweetness to complement the utterly tender meat and gently glaze the roasted, caramelized Brussels sprouts surrounding it, along with the chunks of bacon (whose smokiness contrasted delightfully with the sweet maple) and pecans. Amazing!

The beer for this course had an old French Canadian folktale behind it, according to Greg: the kind of folktale whose plot seemed to have a fairly consistent pattern after we’d heard a few of them. Maudite, which means “damned,” makes reference to a story of long-ago lumberjacks, impatient to get home, who make a deal with the Devil to fly their canoe quickly back to Montreal by air. Unfortunately, one of them makes the mistake of mentioning God during the trip, which displeases the Devil and condemns them all. (There are many versions of this story, but that’s one. We learned that there seem to be many French Canadian legends connected to men who make deals with the Devil, only to their regret.) Maudite, the beer, is a quite pleasant one by contrast, darker than La Fin du Monde, very effervescent. It went well with this dish indeed.

The salad course, a French White Salad, was a pleasant change of pace. Very much a contrast from the warm, smoky dish preceding, this was a cool combination of chopped Granny Smith apples, white asparagus, mushrooms and leeks, in a lightly sweet dressing, garnished with a few crunchy pomegranate seeds and accompanied by a crispy toasted baguette slice. Its accompanying beer, too, was white: Blanche de Chambly, a traditional white ale of half grain, half barley, with a touch of citrus and coriander, and a slightly lower alcoholic content (5%) versus the first two beers (the Maudite ranks at about 7%).

It was back to stick-to-your-ribs fare for the next course, a Deconstructed Cassoulet. This plate assembled a crispy leg of duck confit atop a bed of white beans and braised sauerkraut with a smoky slice of sausage alongside. It was absolutely savory and rich and a delight. In keeping with the hearty nature of the dish, the beer for the course, Trois Pistoles (which actually refers to coins, not pistols, as Greg explained to us), was darker in color but still had a light, sparkly feel.

Dessert concluded the meal with quintessential Frenchness: a Chocolate Creme Brulee garnished with raspberries and served with the final beer, Terrible (pronounced the French way). Terrible was not at all terrible, but quite pleasant–a hoppier, darker beer, with some cocoa notes to play off the flavor of the dessert very nicely.

All in all, this dinner was a treat for anyone who loves Belgian-style beer and/or the sturdy, satisfying cuisine of our northern neighbors. Beer fans, especially, will want to stay alert for the next opportunity to experience this kind of feast.

For those who prefer their bubbly more in the form of wine–your chance to indulge is coming soon. I hope to see you at the Bistro on the 28th as we say goodbye to 2011 by floating away on a river of champagne and incredible edibles. In the meantime, have a terrific holiday season!

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