Join us for our Sake Dinner July 28

Whether you’ve already experienced the pleasures of a sake dinner at Bistro 185, or you’ve never tasted sake before, our July 28 “Sake To Me II” Dinner is an evening you shouldn’t miss — especially if you’re a fan of Asian-inspired cuisine. We’re planning a delightful evening of six courses perfectly paired with a selection of six sake wines that is sure to leave your tastebuds delighted. Here’s the menu:

First Course
Seared Day Boat Scallop with Golden Trout Caviar
Forbidden Black Jasmine Rice with Chinese Sausage
Ginger Beurre Blanc
Murai Family Pearl Genshu Sake

Second Course
Pistachio-Crusted Chicken Tonkatsu with Curry Aioli
Grilled Korean Beef Lettuce Wrap
Sesame Japanese Eggplant
Moonstone Asian Pear Sake

Third Course
Scallion Dumpling Soup
Choya Umensu Sake

Fourth Course
Soba Noodles with Sweet and Spicy Chili Sauce
Tempura Shrimp
Moonstone Raspberry Sake

Fifth Course
Yuzu Ahi Tuna — Sashimi Style
Daikon-Carrot Salad with Ginger Miso Dressing
Moonstone Plum Sake

Sixth Course
Lychee Ice Cream
Sake-Marinated Assorted Melons
Custard Tartlet
Murri-Sugidama Sake

Cost of our Sake Dinner is $65, excluding tax and gratuity. Our Russian Champagne and Vodka Dinner sold out, so be sure to make reservations for this one early to secure your place. Call 216.481.9635, and accompany us on a culinary journey to Asia that you’ll never forget!

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Wednesday Night is Vegan Night!

We’re closing out the month of June in style here at the Bistro with another wonderful Vegan Dinner Series appetizer and entree from Chef Jakub Mejstrik. This Wednesday, June 30, our vegan entree is Whole Wheat Organic Moroccan Couscous with Vegetables. The vegan appetizer is Wild Mushroom Phyllo and Roasted Vegetable Pizzettes. Don’t miss this great opportunity to enjoy vegan cuisine at Bistro 185!

Our rooftop garden is blooming with flavor!

Summer is now in full swing, and it’s a Cleveland locavore’s favorite time of year. By “locavore,” of course, we mean someone who tries to eat locally produced food, over food shipped in from outside his or her home region, as much as possible. In this part of the country, our growing season is limited by the weather, so we’re all the more appreciative of the short period of time each year when we can truly enjoy eating local produce.

Here at the Bistro, our effort to source food as close to our restaurant as possible includes growing our own — right here on the rooftop! Each spring we put in new plants and welcome back perennials, creating a garden full of fresh delights to add to our menu all summer long.

We’re sharing some of our early bounty with you already, in the form of arugula and fresh herbs. Chives, German thyme, rosemary, mint and sweet basil are among our offerings, part of which you can see here:

We’ve also put in some green beans and some yellow squash. The squash is really growing at an amazing pace, as you can see:

We also have tomatillos in this year — a staple of Mexican and other Latin American cuisine:

Of course, what just about every Clevelander loves about summer is the opportunity to quit settling for those mealy-textured pink supermarket tomatoes and enjoy fresh, ripe, red ones right off an Ohio vine — tomatoes grown for flavor rather than for shipping well! Obviously at Bistro 185 we’re no exception, and once again we’ve put in lots of tomato plants on the rooftop:

We like to grow several tomato varieties — from those that produce fruit early to those that last later into the season, as well as types that are especially suited to particular uses, whether fresh for salads or cooked in sauces. And our efforts are beginning to show rewards:

Mmm, you can almost taste them now, can’t you? One of our favorite things to do this time of year is head up to the garden with a knife and a shaker of salt, just to taste how fresh and flavorful our tomatoes are with nothing but that small enhancement. Amazing.

What all this means for you, of course, is that when you come to the Bistro, you’re going to have some incredible local produce on your plate very soon. Whether it’s fresh tomatoes in your caprese salad, rooftop squash in your ratatouille or risotto, spears of rosemary flavoring your lamb shanks, or a pasta sauce with the kind of flavor that only comes from tomatoes that haven’t taken a long trip from California to your table, you’re in for some great summertime eating. These herbs and veggies will be making a very short trip to you: down a flight of stairs and through a hall! Sure beats a cross-country trip when it comes to flavor!

Yes, the rooftop here at the Bistro is a wonderful place this time of year, and for more reasons than one. We’ve oftentimes had patrons ask if they can be seated on our rooftop deck during the warm months, and as a result, this summer we are opening our rooftop garden for private, catered parties. We will cater a special wine dinner for your group of eight on an evening you choose in advance. Our garden is a wonderful place to be on a warm summer night, and it just may be the ideal spot for that small get-together you have in mind. Whether it’s a birthday, a graduation, an engagement, an anniversary or just an opportunity to celebrate our all-too-short summer season, all you need to do is call 216.481.9635 to get Chef Ruth started on planning a menu that’s just right for summer dining al fresco.

Summer will only be with us for a little while. Make the most of it by stopping by and enjoying the bounty of our rooftop garden soon!

“From Russia with Love”: the video

If you enjoyed it last night — or even if you missed it — here’s a video of the amazing dishes served at last night’s sold-out “From Russia with Love” Vodka and Champagne Dinner. Looking for more events like this? You’ll love what we have planned for our Sake Dinner next month! Details to come!

Also, next Wednesday, June 30, is Vegan Night with Chef Jakub. More to come on that also, but mark your calendars now!

Read all about us in the Sun

The link to the Sun Newspapers’ article about Bistro 185 is here in case you missed it. Take a look and then comment and rec and tweet and share it up!

Also, our salute to Latin America and the Caribbean is enjoying a new addition, a Mexican Seafood Stew featuring halibut, salmon, shrimp, yucca and plantains. Ready for something a little different? This fits the bill and will satisfy your summer seafood cravings at the same time. Join us soon for a delicious June!

Join us for June’s Salute to Latin America and the Caribbean!

It’s summertime — time to celebrate the sunshine, and warm and sunny flavors. Here at the Bistro, that means we’re serving up a series of specials during the month of June based on the lively cuisine of Latin America and the Caribbean. We’re starting this week with a reprise of a terrific special we introduced a while back, Ropa Vieja.

Ropa vieja originated in Spain’s Canary Islands, then migrated to the New World and became a popular dish throughout the Caribbean islands. Deriving its name from the Spanish words for “old clothes,” it’s a concoction of shredded flank steak in tomato sauce that we prepare sous vide, so the seasonings permeate the tender meat, before combining it with bell peppers, onions, cumin, garlic, cilantro, tomato and jalapeño peppers. We’re serving it with jalapeño-cheddar corn pudding, accompanied by seasoned black beans topped with the Mexican cheese queso blanco. If you’ve enjoyed our Ropa Vieja before, you’ll be happy it’s back. If not, this is your chance!

Another new addition to our specials has a tropical flair: Halibut with a Tropical Fruit Barbecue Sauce. This tasty fish is served with corn pudding and fried plantain tostones.

The weather is fine and the food here at the Bistro will help you enjoy summer to the fullest! Keep watching this space for more additions to our June lineup of Latin American and Caribbean-style specials.

Pacific Coast Highway Wine Dinner: a refreshing trip!

The video for the Bistro’s Pacific Coast Highway Wine Dinner is ready for your review. As The Tenant, I again had a wonderful time sampling the food and wines the latest special event had to offer, courtesy of chefs Ruth Levine, Todd Mueller and Phyllis Prybor.

Things started off deliciously with “A Taste of Half Moon Bay”: Roasted Oysters with Bacon and Spinach. The oysters were plump and lightly briny with garlicky spinach in their pearly shells, and is there anything that doesn’t taste good with bacon? The accompanying wine was ’06 Evergreen Vineyards Spruce Goose Pinot Gris, from the Willamette Valley in Oregon, a light and fruity contrast.

Next it was off to “San Francisco Chinatown” with Asian-Inspired Medallions of Beef Tenderloin in a Hoisin-Soy Glaze and Fried Rice. Being the lover of Asian food that I am, I’d have to choose this as my favorite course. The ’06 Annabelle Cabernet Sauvignon from Napa Valley served with it was lighter than I expected it to be, especially given its heady bouquet, which is fine with me. I thought it was just right for the food.

The third course was a true coastal cuisine classic: Cioppino, or Fisherman’s Stew, with Sourdough Toast in the San Francisco tradition. The tomato broth was rich with Alaskan halibut, mussels, clams, and shrimp. Our wine for this course was ’08 Michael Pozzan Russian River Chardonnay, which I found to be strong, heady, buttery rich yet dry, and nicely counteractive to the spiciness of the stew.

A crisp and cool salad course came next: Jicama-Carrot-Daikon Salad Brunoise of Melons in a Sesame Vinaigrette. It was an absolutely delicious slaw, dressed just right, and while I wouldn’t have expected it to be paired with a red, the red chosen for it really was a good choice: Kestrel Vintners Lady in Red from Yakima Valley, a smooth blend of Merlot, Cabernet and Syrah.

Course number five was “L.A. à la Wolfgang Puck,” a tribute to Southern California cuisine and its light, fresh flavors: a Smoked Salmon & Arugula Pizzette Topped with Crème Fraîche and Chives. The bounty of the rooftop garden was already making itself known in this one! A more full-bodied wine arrived with this one: an ’09 Montoya Pinot Noir, with lots of depth and fruitiness.

Last but never least, the dessert course for this evening was a Panna Cotta with Mixed Berry Coulis. I’d never had a panna cotta before, and this dish, a kind of Italian pudding made with cream, milk, sugar, gelatin and a hint of lemon zest, was just delightful, especially topped by the zesty berry sauce. Combined with the tiny glasses of ’05 Norman Old Vine Zin Port, it made a fitting finish to the meal.

It was a great evening, and over the course of it the Bistro even celebrated a birthday or two. If this sounds like your kind of fun but you have yet to join us, be sure to sign up for “From Russia with Love,” a feast that will feature Russian champagnes and vodkas with each course, on June 23. You’ll love the food and you’ll learn a lot about what you drink — as well as having the opportunity to purchase some yourself. Don’t miss out!

Chef Todd goes Italian with Vodka Penne Pasta

Chef Todd is showing off his Italian chops in this week’s special, with a dish that proves you don’t have to go to Little Italy to have a great meal Italian-style: Vodka Penne Pasta. This penne à la vodka is rich with prosciutto, tomatoes, basil, scallions, heavy cream, vodka and fresh mozzarella, just like you’d get on Murray Hill. Which makes sense, because Todd actually used to cook in Little Italy. Order a plate of his penne and be sure to ask for bread with it, so you can soak up that creamy, cheesy sauce. Primo!

Join us for “From Russia with Love” June 23

Get ready for a special kind of dinner this month as Bistro 185 presents “From Russia with Love,” pairing six Russian-themed courses with a variety of vodkas and champagnes, Wednesday, June 23 at 6:30 p.m. Our menu is already set, and you’re going to love it!

First Course
Three Caviars with Buckwheat Blini
Sour Cream, Chopped Egg, Onion and Parsley

Second Course
Cold Beet Borscht with Mushroom Dumpling

Third Course
Beef Filet with Wild Mushroom Stroganoff Sauce
Savory Noodle Kugel

Fourth Course
Trio of Russian Salads

Fifth Course
Chicken Kiev with Black Truffle Butter
Almond Saffron Pilaf
Apricot-Cumin Chutney

Sixth Course
Cheese Blintz with Cherry Brandy Sauce

The cost of this culinary visit to Russia is $65, plus tax and gratuity. To join us, call for reservations at 216.481.9635. очень вкусный (Delicious!)