Vegan Irish 3-for-$30 makes eyes (and taste buds) smile

The Tenant has experienced yet another 3-for-$30 Vegan Dinner, and this one was every bit as tasty as last week’s Irish Spirits Dinner–and also just as filling!

The starter, Caramelized Onion, Cabbage, and Vegan Bacon Tart, arrived at the bar as a crusty square of pure delight, sitting in a tasty sauce and sprigged with dill. I love caramelized onions, and I love bacon, so this one had to be a winner, assuming the vegan bacon tasted anything like the real thing (it did). To give you some idea of how good it looked, I had folks sitting alongside me at the bar who inquired about it and wanted to know if they might be able to order it separately! I couldn’t blame them, either, because the flavor was as terrific as its looks.

Vegan Irish Stew

The main course, Irish Stew with Vegetables and Gardein on a Bed of Red Bliss Potato Mash with Spring Onions, was not any less stellar. As you can see–so tempting that I forgot to photograph it before starting to eat it! The sauce on this one had an incredibly rich flavor, so savory and full of depth, and the vegetables–which included onions, carrots and blue potatoes, amongst others–were just fantastic. It was studded with big chunks of lightly breaded gardein that had the same chickeny texture and flavor as I’d experienced with the Hungarian-style schnitzel dish. And as if all that weren’t enough, it was sitting on top of those incredible Red Bliss mashers. Heaven!

By the time I finished the tart and the stew I was already feeling pretty stuffed, but there was still dessert to go: Chocolate Mousse Infused with Irish Whiskey. Wow. This mousse was every bit as chocolaty-flavorful and tasty as the Baileys mousse last week, and accented with a big, fat, succulent strawberry of the kind you especially appreciate in the off season. A spray of foamy whipped almond milk on top added a nice topping.

It may be time to put away the shillelaghs and shamrocks for another year as we hope and wait for true springlike weather to arrive (it certainly wasn’t happening last night–looked more like Christmas than the end of March, grumble grumble), but this month’s Vegan 3-for-$30 proved that you don’t need corned beef to enjoy a fine repast worthy of the Auld Sod. Be on the lookout for the announcement of April’s Vegan Dinner–it’s bound to be just as delicious!

It’s Friday, it’s Fry-day…so save the date for Fish Fry Fridays!

Yes, to some people Friday is for partyin’, partyin’, yeah, fun, fun, fun, fun….but for many of our friends who come into Bistro 185, Friday is also Lent. We’re right in the heart of it now, and that means Friday fish fry season is in full swing.

You might say the Friday fish fry is part of our locational heritage. From the time this building at 991 E. 185th St. first opened for business as Fritz’s Tavern, it developed a reputation as one of the best fish fry spots in town. We’ve been extending that tradition with the fish fry offered on our lunch menu, and you’ve loved it–so now we’d like to take it even further!

In that vein, Bistro 185 will be offering a Walleye Fish Fry Dinner selection on Fridays for $18.50. This meal contains everything included in our lunchtime Fish Fry platter: tempura-coated fried walleye, Ruthie’s famous macaroni and cheese, cole slaw, and tartar sauce.  Just call ahead for reservations at 216.481.9635.

Which seat can you take? We hope it’ll be one at the Bistro–but if you’re on the run or would rather enjoy it at home, our fish fry will also be available for takeout. Just call ahead and let us know how many you’d like.

Oh, and yes, we know it’s not Friday yet. We just wanted you to know in advance!

Irish Spirits Dinner a most tasty trip!

The Tenant is pleased to report that I made it all the way through the most recent special dinner just fine, as I thought I would. And I’m so glad I did, because missing out on any of the courses in this one would have been sad indeed. Irish or not, the Irish Spirits dinner was enough to–OK, sounds corny, but true–have your heart dancing a jig!

It was fun to taste the various Irish spirits, but that wasn’t my primary reason for attending this one. I tend to be more of a food person, so while it was an education to try out the various liquid libations, I focused more on the edibles.

The first course of House-Smoked Irish Salmon Ravioli was just amazing. The ravioli was Ohio City Pasta, filled with the most tender and sensational smoked salmon, gently coated in a cream sauce that exuded the wonderful fragrance of dill right off the top. The delicate saucing was just ideal for this dish. It was accompanied by Bushmill’s 16 Year single malt whisky, which is powerful stuff indeed. As I said, I’m not big on alcohol in general, but my dining companion certainly enjoyed it, as I don’t doubt any fan of Irish spirits would.

Next was an unusual idea for an Irish platter. On St. Patrick’s Day, and even throughout Cleveland’s ethnic restaurants, corned-beef-and-cabbage specials abound. But who else bundles that dish into a neat, tidy little empanada? This one was fantastic, the empanada lightly flaky and not at all greasy, with the horseradish mustard sauce served alongside just the right condiment to bring out the flavors. This one belongs on the Happy Hour Menu! Alongside the empanada was a Potato-Leek-Bacon Chowder so creamy and rich with flavor that I could have eaten a potful.

The spirit accompanying this course was Boru Irish Vodka, which I found interesting for its smoothness and a kind of intriguing, slightly sweet taste. I’m used to thinking of vodka as flavorless unless some kind of flavor has been added, so this was a different experience for me. As strong as the legendary Irish king for whom it was named, Boru is made from pure spring water and distilled five times. Definitely a change of pace!

The third course was probably the most interesting to me from a “brand-new food experience” standpoint. I had never before had a Scotch egg: a shelled, hard-boiled egg, wrapped in a layer of sausage, then rolled in breadcrumbs and deep-fried. Well, now I know of something new to me that I like a lot! (I guess when it comes to fried food, and sausage, I am there.) Chef Ruth’s Scotch egg was served on a lovely, refreshing bed of leafy Bibb lettuce and drizzled with a delightful Green Goddess dressing that made it even tastier. The drink for this course was Magner’s Hard Irish Cider–quite different from what I’m used to thinking of as cider–more like apple juice with a kick.

The fourth course was a pair of Baby Lamb Chops with Mint Shallot Sauce, resting on a bed of mashed Red Bliss Potatoes with Spring Onions. The lamb was just slightly pink and oh, so tender. Now it can be told, I suppose: when asked, I shared a bite with someone (who shall not be named) who had not signed up for this particular dinner (being more of a wine buff) but who had come to the Bistro that evening anyway and couldn’t resist wanting to know what the lamb course was like. Well, once he tasted it, he was a pretty happy guy, which came as no surprise to me. Perhaps he had second thoughts! Regarding the potatoes, they were aptly named, because to me, they were pure bliss, with just a hint of cider vinegar in the sauce that really brought the flavor out. I never would have thought on my own that mashers would benefit from a touch of cider vinegar saucing, but these did, and in spades! Another “I could eat a whole pot of this alone” dish.

O’Hara’s Irish Stout was the drink of the course, and I had a sip or two, although I’m not really a stout drinker. I think the people across from me were more experienced in the realm of Irish spirits, though, and enjoying the chance to sample a wide variety like this.

Last, but most certainly not least, came the dessert course: Baileys Irish Cream Chocolate Mousse with Scones, Berries, and Clotted Cream. The clotted cream was served on top of each tiny, halved scone next to our ramekins of mousse. My dining companion summed up the scones excellently: “off the hook!” As for the mousse, it was topped with whipped cream made from more of the Baileys. My dining companion offered a taste of her mousse to a third party, who was very appreciative! I think we ended up convincing two more people that maybe they should’ve signed up for this dinner after all!

The final spirit was Homemade Tullamore Dew Irish Cream, which was tasty but seemed almost a surfeit of riches considering what we already had in the mousse and the cream. Still, a fine end to a very satisfying meal.

The takeaway? If you love great food but the lineup of alcoholic beverages at a given Bistro 185 dinner is a take-or-leave, you might want to give it a try regardless. Because if you don’t, you’re going to miss out on some incredible food that’s worth the price of the dinner on its own. And those of us who attend regularly can testify to that! Of course, if you are a huge fan of both Emerald Isle food and drink, this one had to leave your Irish eyes smiling.

Don’t forget: this dinner was not the end of special cuisine Irish-style at Bistro 185 this month. They’ll be wrapping things up this Wednesday with the 3-for-$30 Vegan Irish Dinner, so be sure to plan on stopping by on the 30th so as not to miss out. Is it possible to enjoy Irish cuisine without corned beef? You bet, when your Irish stew is made with gardein! Not to mention which, this is another chance to get some of those Red Bliss potato mashers that delighted me–and some more unbelievable mousse. So, get your Irish up and come to the Bistro Wednesday! You’re sure to enjoy it!

Want to cook Bistro-style? Have Chef Todd teach you how!

Love French cuisine? Wish you could whip up an impressive Bistro-style French dish like perfectly cooked scallops, pork tenderloin, Lyonnaise potatoes, or a classic French tart right from scratch in your home kitchen? Well, here’s your chance to learn how, from our own Chef Todd Mueller! On Sunday, March 20 at 1 p.m., Chef Todd will lead a “Winter Bistro Dinner” workshop at the Woodmere store of Sur La Table (28819 Chagrin Blvd., at Eton). This event will provide you with a culinary tour of fabulous bistro fare:

Coquilles St. Jacques
Warm Wild Mushroom Salad with Raspberry Vinaigrette and Pistachios
Pork Tenderloin with Plums and Port Wine Sauce
Potatoes Lyonnaise
Pear Tart Tatin with Hazelnut Mascarpone Cream

Chef Todd will show you how to cook bistro-style, leading you step by step through the menu and highlighting helpful hints. The fee for this event, for ages 18 and older, is $69 per person. To reserve your spot, call 800.243.0852. Then get ready to discover some of the secrets that help our Paris-trained Todd create cuisine that’s truly magnifique! Bon appetit!

More Irish luck at the St. Patty’s Vegan Dinner!

That’s right, cuisine Irish-style is not for omnivores alone. This year, Bistro 185’s Vegan Series presents a Vegan St. Patrick’s Day Dinner, Wednesday, March 30. The 3-for-$30 menu, offered between 5 and 9 p.m., features these courses:

Starter
Caramelized Onion, Cabbage, and Vegan Bacon Tart

Entree
Irish Stew with Vegetables and Gardein on a Bed of Red Bliss Potato Mash with Spring Onions

Dessert
Chocolate  Mousse Infused with Irish Whiskey

To ensure your share of these vegan-style Irish delights, call 216.481.9635 now. Hope you can join us–the month of March is getting tastier all the time!