We’re taking Memorial Day off…

…so the Bistro will be closed Monday, May 31. Please stop by as June begins to kick off your summer right!

Speaking of summer, the Bistro’s back deck and rooftop garden are just about ready for it. Many of the herbs have come back, and the ones that haven’t have been replaced, so we’re blooming with thyme, chives, mint, sweet basil, oregano and rosemary. We’ve put in plenty of tomato plants to ensure a great supply of fresh homegrown red ones all summer long, and we’ve already got some little greenies showing up on the Early Girls (the heirloom varieties will take a little longer). In addition, there are green beans, squash, cucumbers, eggplant, arugula and tomatillos on the grow, and this year we have an absolutely huge horseradish, so get ready for fresh horseradish this summer! And our flower planters are full to bursting with colorful petunias.

You can enjoy dining in our wonderful rooftop garden if you call 216.481.9635 and make a reservation for your party of eight to enjoy a custom-catered dinner served on our deck. Think of how nice your special little gathering could be up here…then give us a call and get Ruth started on your event!

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Read all about us: Sun Newspapers

Barbara Collier of the Sun Newspapers just gave Bistro 185 a very nice review. Unfortunately, the review isn’t posted online yet and our scanner isn’t able to scan the story in the size layout in which it appears in the paper, so we can’t link to it here as yet. However, when it does appear online, you should be able to find it here. We’re very happy Barbara enjoyed our food, and if you see this article and it gets your mouth watering, do come in and let us take care of you!

In the meantime, we look forward to seeing those of you planning to join us for the Pacific Coast Wine Dinner tonight. You’re going to love this one!

Chef Todd’s latest brings more Cajun flavor

Chef Todd is sticking with the flavors of delicious cuisine New Orleans-style this week with his new special, Blackened Medallions of Beef and Shrimp. It’s definitely not the same old surf-and-turf! The cooked-to-order beef medallions and shrimp are blackened just right and, like the vegetable medley of stewed okra, lima beans, and tomatoes accompanying them, sparked with plenty of Cajun spices. You also get a cone of “dirty rice” and a cup of sour cream that provides a tasty cool contrast to the heat, as well as a slice of lemon for your shrimp. Stop in for this one and spice up your week!

Menu for Pacific Coast Highway Wine Dinner

The menus is ready for our Pacific Coast Highway Wine Dinner:

First Course
A Taste of Half Moon Bay
Roasted Oysters with Bacon and Spinach
Wine: ’06 Evergreen Vineyards Spruce Goose Pinot Gris

Second Course
San Francisco Chinatown
Asian-Inspired Medallions of Beef Tenderloin with a Hoisin Soy Glaze
Fried Rice
Wine: ’08 Michael Pozzan Russian River Chardonnay

Third Course
Cioppino (Fisherman’s Stew) with Alaskan Halibut, Mussels, Clams and Shrimp
Wine: Lady in Red Blend N-V

Fourth Course
Jicama, Carrot and Daikon Salad with Sesame Vinagrette
Wine: ’09 Montoya Pinot Noir

Fifth Course
L.A. à la Wolfgang Puck
Smoked Salmon Pizzette Topped with Crème Fraîche and Chives
Wine: ’06 Annabelle Cabernet

Sixth Course
Panacotta with a Mixed Berry Coulis
Wine: ’05 Normal Old Vine Zin Port

Cost of our dinner is $6o, plus tax and gratuity. Sign up for this California-style dining adventure by calling 216.481.9635.

Vegan Night is on!

And not only is Vegan Night on, but tonight you can enjoy a complete three-course vegan dinner at Bistro 185. For an appetizer, pictured above: a Flatbread Pizza based with whole wheat and flaxseed flatbread and topped with roasted zucchini, yellow squash, basil and garlic, topped with vegan Parmesan “cheese.” For your main course: a Mexican Stew rich with plantain, sweet potato, pineapple and Gardein “chicken.” For your dessert: a Roasted Banana “Cheese” Cake topped with pecans and maple-rum-agave syrup. From start to finish, we’ve got tastes to satisfy you at Bistro 185 tonight!

Chef Todd Special of the Week: Shrimp Étouffée

This week’s Chef Todd Special has been chosen. Todd has selected a classic Paul Prudhomme-inspired dish for this one: Shrimp Étouffée. The Bistro 185 version features house-smoked pork tenderloin, andouille sausage and Chinese sausage with the shrimp. It’s all served with a scoop of basmati rice on top. This one brings the spice and fire of Cajun seasoning in a hearty stew you’ll love if you have a hankering for some cuisine Louisiana-style. Delicious!

Chef Todd planning a Prudhomme pleaser

This week’s Chef Todd Special will change beginning Wednesday night (in the meantime, if you haven’t come by for the Bourbon Street Duck, you can still enjoy it Monday and Tuesday). Todd is busily researching the work of Paul Prudhomme to select a special dish to offer this week; he hasn’t yet made up his mind, but with Prudhomme as inspiration, you can be assured it’ll be some sort of Cajun-style treat. Watch this space for more details!

Lots to do and taste in May!

Time to get out your calendars, Bistro 185 fans — whether on paper, BlackBerry or whatever — because we’ve got all kinds of events coming up for you.

PACIFIC COAST HIGHWAY WINE DINNER: Join us for a culinary wine tour up the Pacific Coast Highway — without leaving town — Thursday, May 27 (note: the date and day have changed on this one). Menu and wines to be announced. Cost is $60 plus tax and gratuity. Make your reservations now at 216.481.9635!

VEGAN ENTREE NIGHT: This month’s Vegan Night is set for Wednesday, May 19. Entree to be announced.

LGBT RESTAURANT TOUR: This event will be Wednesday, May 26 — watch this space for details.

Let Bistro 185 spice up your spring and get you ready for a great summer!

Chef Todd Special this week: Bourbon Street Duck

Feeling a need to jazz up your week a bit? What better way than with a taste of New Orleans? Chef Todd has it in this week’s Chef Todd Special: Bourbon Street Duck in a Bourbon-Caramel Sauce with Praline Nut Clusters, served with a Sweet Potato Flan and some tempura veggies alongside. This dish should also be good for what ails you if you’re suffering from post-Kentucky Derby letdown, as a lot of its flavoring comes from a bottle of Old Grand-Dad. Who needs mint juleps when you’ve got roasted duck sauced with pecans, almonds, hazelnuts, bourbon and sugar? Try this dish and see what kind of sweet music it plays on your tastebuds.