Night at the Oscars: Doctor Zhivago and Chicken Kiev

Tonight’s salute to our favorite movies to celebrate Academy Awards season features the 1965 winner for Best Picture, Doctor Zhivago. Relive the romance of this classic film tonight by dining on our featured special: Chicken Kiev, stuffed with Brie cheese and basil with potato gnocchi toppped with a creamy vodka-tomato sauce and sautéed spinach. We’ll be featuring this special for the rest of the week (we had originally planned to salute three films per week, but we’re going to feature two per week instead to give everyone a few more days’ opportunity to experience each dish).

We’re also featuring some other wonderful specials to warm your heart this time of year. If you haven’t yet tried our Green Pasta — penne pasta with pesto, asparagus, haricots verts, pea pods and scallions — it’ll provide a welcome spot of color in your cold gray winter. You can add shrimp, filet of Bay of Fundy salmon or chicken breast to this dish as well.

Looking for something completely new? How about our Italian Meatloaf — a combination of veal, sausage, ground beef and pork topped with marinara sauce, served with mashed potatoes and steamed green beans? That’s real wintertime comfort food. Or maybe you’d rather take a mini-vacation in the tropics with Sautéed Wild Caught Caribbean Lane Red Snapper served with a red-pepper aioli, black bean, corn and mango salsa and some bacon corn fritters on the side.

If the bacon corn fritters alone sound wonderful to you, you can get a small plate of them for $5 at the bar during our Happy Hour — along with many other delightful mini-dishes, from sliders to crab cakes, and a nice $5 glass of wine to join them.

Don’t forget, this Saturday is our Fourth Anniversary Party, and we’re going to have even more special things planned, plus a complimentary glass of champagne and a slice of cake for everyone who helps us celebrate!

This time of year, it’s easy to allow cabin fever to get the best of you — but Bistro 185 is your cure. Come on in and say hello. You’ll find we’re just what the doctor ordered!

Mind if we smoke?

We don’t think you will. In fact, we think you’ll thank us for smoking.

You’ll thank Marc for smoking, anyway. Since he got his big opportunity to smoke as much as he wanted at our house, he’s become quite the heavy smoker. Lately, he just can’t seem to quit smoking. Yeah, go figure, it’s a new year and everyone else is making resolutions to quit smoking — and this guy resolves to smoke more. In the past week, especially, Marc has been smoking like crazy.

Meat, that is. (What, you thought we were talking about smoking something else?)

He’s been smoking beef brisket (and if you’ve ever had our brisket, you’ll be delighted to hear that), he’s been smoking ribs, he’s been smoking pork chops, he’s been smoking sausage and he’s been smoking turkey. Now, you can benefit from all his smoking, in the form of this wonderful Choucroûte: an Alsatian smoked meat platter.

Meat platters like this are the quintessential bistro dish in the Alsace-Lorraine region of France, so influenced in the kitchen by Germany: great quantities of smoked meat, roasted to a turn, served with boiled potatoes, sauerkraut and flavorful mustards. This is our version. You get a plateful of smoked ribs, sausage, turkey and a pork chop. On the side, boiled baby potatoes and plenty of sauerkraut, made with Ruth’s special recipe that combines a touch of sugar and bacon to render the shredded cabbage sweet-tart-savory, not sour. The whole thing comes accompanied by two mustards — a hearty grainy mustard and a mellow honey mustard — and we suggest you ask for some bread as well, because you’re going to want some to soak up the sauce and juices. Order up a beer with this, and — ach du Lieber! — you can’t get a more heartwarming or satisfying winter’s meal. It’s on our specials menu this week; you need to get in here and taste it!

If for some reason that doesn’t ring your bell, though, we still have plenty of other delights with which to tempt you. Such as veal osso bucco; roasted half duck with cherry port sauce; long bone double cut pork chops wrapped in bacon and stuffed with prosciutto, Gruyère and apple with port and dried plum ginger sauce; slow braised lamb shank with rosemary-mint demiglace; a spicy jambalaya; four-cheese mac and cheese with smoked chicken and black truffle; Portuguese fisherman’s stew; mahi mahi with raspberry-chipotle glaze…

Come on by and fill your stomach and your soul with a lovingly prepared dish this week. Because at Bistro 185, we smoke ’em if we got ’em.

Behind the Dish: Corn and Shrimp Chowder with Tomatoes

Tonight’s James Beard special is another heartwarmer for wintertime. It gets its flavor not only from corn, shrimp and tomatoes, but from bacon and mirepoix (onions, carrots and celery). The mirepoix is sautéed in the bacon fat after the bacon is cooked; then potatoes, chicken stock, thyme, clam juice (or water or fish stock) and white wine are added, as well as corn on the cob. (The cobs get removed later and the corn scraped off and added to the chowder, sometimes with more corn added.) This mixture gets cooled down, fat skimmed, and then some of the solids are puréed so it has a part-creamy, part-chunky texture. Milk, salt and pepper are stirred in, and the bacon, shrimp, tomatoes and chives are added for the final minutes of simmering time.

To make this more of a main dish, we’ve also beefed it up a little by adding a combination of large and small shrimp; pearl onions; some green peas for color and flavor; and topping it off with a trio of crispy little corn-bacon fritters.

A bowl of this chowder will bring warmth to your evening for sure. Don’t forget to ask for bread!

Behind the Dish: Lamb Shanks with Beans

Tonight’s James Beard dish is pretty basic on the surface: lamb shanks braised in red wine and beef stock with a bit of tomato paste, bay leaves and other herbs. But as usual, we at the Bistro like to change things up a bit, so we couldn’t just serve plain old white beans alongside: our beans are a bit dressed up with bacon, onions and shallots, and some fresh rosemary and thyme. You can really smell the perfume of the herbs coming off this dish and making the beans and the lamb even more flavorful.

But, of course, that’s not all. We’ve got a full lineup of other standards and specials to tempt you. Like a little spice? Has the great weather today made you feel like pretending for a while that you really do live someplace where it’s always warm like this? Go Jamaican tonight with a jerk barbecue mahi-mahi accompanied by tropical fruited rice, rich with bananas, papayas, pineapple and coconut. Or try something else on the specials that’s caught your fancy. For example, the Four-Cheese Macaroni & Cheese with Smoked Chicken and Black Truffle:

This is creamy, smoky, cheesy comfort of the best kind. Or maybe you’d prefer a “Petit Poulet” (chicken) wrapped in bacon with cornbread-andouille sausage stuffing and a cranberry-orange chutney. Or an Italian seafood cioppino, rich with South African lobster tail, scallops, shrimp, mussels, clams, crab leg, Italian sweet sausage and penne pasta in a spicy marinara broth, topped with tempura calamari.

Whatever you do, again, you want to keep one more course in mind, because, as always, there are some beauties in our dessert case. Some of the ones we have on hand right now: pumpkin pie topped with maple-brown sugar whipped cream; triple chocolate cheesecake; and fresh vanilla-bean ice cream. Oh, and did we mention we still have Chocolate Peanut Butter Pretzel Pie?

It’s Saturday night, and it’s going to be a beautiful one. Come celebrate it at the Bistro!

Behind the Dish: Bacon-Wrapped Stuffed Pork Chop

Stuffed Pork Chop Wrapped in Bacon

Time for another “Behind the Dish” feature, this time spotlighting one of our fall menu specials. (Look for more such features in the days to come!)

Our fall pork chop dish is stuffed with aged provolone cheese, apple slices, and proscuitto. The boneless chop is seasoned and wrapped in thick-cut bacon and then cooked using the sous vide method — that is, it’s vacuum-sealed in plastic and heated for an extended period of time at relatively low temperatures. This helps it keep its original appearance, prevents it from losing excess amounts of fat (which would detract from the flavor) and provides it with a great texture.

Once the chop is thoroughly cooked, we crisp the bacon to make it flavorful and crunchy. Then we top it with a reduction of ginger syrup, maple syrup, apple schnapps and butter. That sauce also flavors the vegetable accompaniment of Brussels sprouts, pecans, a small dice of zucchini and yellow squash. (If you think you don’t like Brussels sprouts, just try them with this sauce. You will never think of them the same way again!)

Add a bed of mashed sweet potatoes, and you have one fantastic dish to warm up a cold fall night. Stop in tonight and taste for yourself!

Present and future specials: tonight, this weekend, this fall

We have some truly exciting things in mind for the coming weeks! Here’s a preview.

First, tonight’s specials will be basically the same as last night’s. For those wondering what the Soup of the Day is, it’s Chicken Vegetable Tortilla.

Now, for we upcoming weekends, starting tomorrow night, we have some real goodies planned, so make your reservations now if your mouth starts watering!

First, we’re going to feature amongst our specials this weekend a 14-oz. Veal Osso Bucco Cooked with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta.

Then, starting this Friday and Saturday and continuing each weekend through the first two weeks of November, we’re going to offer a Bistro 185 Individual Clambake. It’s just like any other clambake, only each one is personal-sized: big enough for just you! Each person who orders a Personal Clambake will receive his or her own potful of goodies cooked in clam broth, including a “maris section” crab leg (the portion between the knuckle and the claw), a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, and corn on the cob. Your clambake will be served with cornbread and melted butter so you can enjoy it to the fullest!

But that’s not all we’re working on that’s new and special. This Monday, October 12, the Bistro introduces its new Fall Menu, featuring some specials we think you’re really going to love. Here are some of the items we have planned:

House-Smoked Chicken with Four-Cheese Macaroni and Cheese: Replacing our Limoncello Chicken summer special, this treat will star our own smoked chicken with a combination of Gruyère, Brie, Emmenthaler and Parmesan cheeses on medium shell pasta, with black truffle, finished with a bit of white truffle oil. We like to call it “Ultimate Mac & Cheese.” We think you will, too.

Duck Three-Way: We’ve served duck the same way here at the Bistro since we opened. Time to change things up! That’s what we’ll be doing with this new dish: a duck ragout with a confit, served with a quarter roasted duck and sliced smoked duck breast. This creation will most likely be presented on a bed of pappardelle pasta.

Gumbo of the Week: We will feature a new and different gumbo each week. Next week’s will combine shrimp, chicken and andouille sausage.

Seafood Stews: We’ll be rotating a variety of seafood stews through our specials, influenced by different regions and countries, such as Thailand and Italy.

Cassoulets: Look for a rotating variety of cassoulets, including classic French and seafood.

Risottos: We’ll also rotate a variety of risottos highlighting various ingredients.

Julia Project Classics: We’ll rotate some of the most popular dishes we served during the Julia Project back through our fall menu.

A few items that are already on our specials, and have earned a permanent place throughout our fall menu, are our two most popular Julia Project dishes of all: the Lamb Shank with Baby Fall Vegetables and the Pork Tenderloin with Port and Prunes. We will also continue to offer our Calves’ Liver entree, which recently won Scene Magazine’s Best in Cleveland award for Best Liver That’s Not Foie Gras.

In the future, also look for another very special dish: Cornish Hen Wrapped in Bacon with a Ginger-Maple Glaze, Acorn Squash, Brussels Sprouts, Pecans, Roasted Shallots and Roasted Garlic.

To learn more about our fall menu, and to keep up with the nightly specials, keep checking this space. You won’t want to miss anything!


Some dinner before your dessert?

After kicking off our Julia Project with a soup of the day and moving on to entrees, our feature for tonight is on the sweet side: Le Gâteau Victoire au Chocolat Mousseline – Chocolate Mousse Cake, from Julia and Jacques: Cooking at Home. If that sounds good enough for you to join us tonight (and when doesn’t Chocolate Mousse Cake sound good?), you’ll be faced with the dilemma: what to order for a main course? Fortunately for you, we have suggestions!

Not to skip anything, let’s take a look at appetizers first. Many of our offerings are standbys that are usually on our menu all year long and that our diners return to again and again, such as our Asian Jumbo Lump Crab Cakes, potstickers, and house-cured gravlax salmon with potato pancakes. Others, however, are only recently added, and if you haven’t seen us in a while, you might want to give one of them a try. Here’s one: Medjool dates stuffed with almonds and wrapped in bacon with a reduced balsamic glaze drizzle and goat cheese crumbles. Or how about fresh white figs stuffed with goat cheese and wrapped in prosciutto with field greens and balsamic vinaigrette?

Now for dinner. How about a Black Angus Strip Steak with with sauteed shiitake mushroom caps and blue cheese mashed potatoes? Steak Oscar — topped with crab and shrimp — or perhaps Chilean Sea Bass treated in the same fashion? Whether it’s lamb shank, pork tenderloin medallions, roast duck with orange sauce or lobster ravioli that’s sounding good right now, you’ll love our specials.

One very seasonal dish you should know about before it’s gone: Wild Caught Alaskan Copper River Salmon with Ohio-grown English peas, haricots verts, asparagus, spinach, baby bok choy and baby redskin potatoes. It’s available only in very limited quantities, so make your reservations early.

Of course, our regular menu of comfort-food classics is always available to enjoy, so if you could go for some good old-fashioned chicken schnitzel and pierogies or a tasty Kobe beef burger, stop on by.

Whatever you’re in the mood for, we hope you’ll come in, bring a few friends to laugh and enjoy the time with, and make this Saturday night a little special.