Got a hankering to try some grilling yourself? Yeah, we knew you might not be able to wait. That’s why Ruth’s appearing on Fox 8 News this Tuesday morning, June 25, showing you how to make Mongolian Grilled Beef. Don’t miss her!
When it comes to one of our special summer events, the will of the people has definitely spoken. For the past two years, we’ve been offering you the chance to leave the cover on your barbecue grill and drop on by your neighbors here at the Bistro to enjoy a work-free Bar-B-Q feast. And you’ve turned this annual cookout into a sold-out hit! So we’re offering it again this year, with all your favorite dishes included.
No getting your face red over the charcoal, no smoke in your eyes…all you have to do is kick back and take it easy while you dig into brisket and ribs with an intoxicating aroma and flavor, and chicken cooked sous vide so it’s moist and tender down to the bone before it gets a crispy-sweet skin on the grill. And, of course, plenty of fixin’s on the side.
Make plans now to join us Thursday, August 1, between 5 and 9 p.m. For $50 per couple, plus tax and gratuity, you get all this:
Smoked Bar-B-Q Brisket
1/2 Grilled Chicken with House Bar-B-Q Sauce
1/2 Slab Smoked St. Louis Ribs with House Bar-B-Q Sauce
Rooftop-Herbed Redskin Potato Salad
Our Famous Mac ‘n’ Cheese
Jalapeño Corn Muffins
Strawberry Shortcake with Fresh Whipped Cream
Mmmm…doesn’t just thinking about it make you want to grab a cold beverage and hang out on the patio until your plate is ready? Round up some friends and call 216.481.9635 to make your reservations today. You’ll want them to be in on the fun, too! The pleasure of a cookout where nobody has to cook (or clean up!) and everybody has time to relax, talk, laugh and enjoy a leisurely summer get-together…don’t miss it!
It’s time for a barbecue party…but not in your backyard, or even your neighbors’. No need for a grill or charcoal…just make your reservations and bring your appetite to the Bistro between 5 and 9 p.m. on Thursday, August 23, for ‘cue and fixin’s like you won’t believe.
Served family style, our $50-per-couple Bar-B-Q Night will ensure you don’t go home hungry:
Smoked Bar-B-Q Brisket
1/2 Grilled Chicken with House Bar-B-Q Sauce
1/2 Slab Smoked St. Louis Ribs with House Bar-B-Q Sauce
Rooftop-Herbed Red-Skin Potato Salad
Our Famous Mac and Cheese
Jalapeno Corn Muffins
And we’ll top it all off with Strawberry Shortcake with Fresh Whipped Cream for dessert!
This summer, savor a barbecue feast without slaving over the grill. Call 216-481-9635 and get ready to dig into Bar-B-Q Bistro Style!
Can you believe it–half of July is already over (and, you could say, half the summer…oh well!). But the plans we’ve got for celebrating this all-too-short season at the Bistro are far from over. Take a look at what we have in store for August:
JULIA CHILD CENTENNIAL: Wednesday, August 15, will be the 100th anniversary of the birth of culinary legend Julia Child. We’ll celebrate Julia’s 100th birthday with a dinner of five courses of Julia-inspired cuisine paired with five wines. If you loved our 2009 “Julia Project,” this is a feast you won’t want to miss! (But if you did miss it…this is your second chance!)
BBQ NIGHT: On Thursday, August 23, it’s time to experience the quintessential element of summer dining: a barbecue. Only you won’t need to flush your face over a smoking-hot grill or cram a neighborhoodful of guests into your backyard to enjoy this spread. Let us do all the work while you and your friends sit down to a menu featuring enough BBQ classics to fill a picnic table. This dinner was a huge hit last summer, so don’t wait too long to make your reservations–it’s likely to sell out fast!
VEGAN NIGHT: Thursday, August 30, will be our Vegan Dinner Night for the month of August. Watch this space for details on the theme and menu.
Mark your calendars now and make a note or set yourself a reminder alarm on the smartphone. Keep an eye out for details to arrive soon. You’ll want to call and save your spot for these!
When you’ve got something good, why end it too soon? True, it’s getting colder and snow is even on the ground in some places, but that doesn’t have to mean clambake season is over in Cleveland, where the response to our Bistro clambake was so huge we’re going to do it again by popular demand!
On Friday, November 18, from 5 to 9:30 p.m., you’ll be able to enjoy one last hurrah of beach-style cuisine with our encore Lobster Clambake. At $49.50 per person, this feast includes a 1¼-pound whole steamed lobster, a dozen clams, one-quarter of a barbecued chicken, chowder, cornbread, a roasted sweet potato and slaw.
Our encore clambake is again by prepaid reservation only, so call 216.481.9635 now to make sure you get your share! We’ve got a whole lot of winter coming up…plan now to get your last taste of clambake goodness!
While you’re waiting for a review and video of our Israeli Fusion Dinner this past Wednesday, why not catch up on what we’ve got planned for next month and make sure your reservations are in for everything you plan to attend? We’ve got something for everyone in October: vegans, beer lovers, wine lovers, seafood enthusiasts and, yes, those who’d like to spend another Halloween season enjoying dinner Sookie Stackhouse-style.
First up is our “Taste of Fall” 3-for-$30 Vegan Dinner Thursday, October 13. Available from 5 to 9 p.m., this three-course meal highlights rich and homey autumn flavors for cooler weather:
Fried Green Tomato and Arugula Salad
Green Goddess Dressing
Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms
Vegan Gnocchi with Roasted Root Fall Vegetables
Pumpkin Creme Brulee
For those who get a hankering in the crisp, cool weather to head out to the beach, build a bonfire, dig a pit and enjoy a good old-fashioned clambake–but who would be happy to spare themselves the work of cooking–we have good news. The Bistro Clam Bake is back! On Friday, October 14 between 5 and 9 p.m., we’ll be serving up individual clambakes at a cost of $48.50 per person. With each clambake package, you get Manhattan clam chowder, 1 1/2 Ib. whole lobster, 1/4 barbecued chicken, a dozen middleneck clams, corn on the cob, a roasted sweet potato, slaw, cornbread and butter. It’s one of Cleveland’s favorite types of fall celebration, and you don’t even have to cook it yourself to enjoy it! We’ll have extra clams by the dozen available at $10.50 per order; just let us know ahead of time so we can get you as many as you like.
To get yourself in the mood for our next event, watch this:
Prohibition, Ken Burns’ documentary on the effects of the Eighteenth Amendment, debuts in October on PBS. And, as it so happens, October 14-22 is Cleveland Beer Week. What better way to celebrate a festival of beer and a documentary on Prohibition than to salute the end of that 14-year booze ban? Our Twenty-First Amendment Beer Dinner (named for the amendment that repealed Prohibition) at 6:30 p.m. Tuesday, October 18, will pair five courses with five beer selections at a cost of $45 per person. Take a look at this lineup:
House Smoked Chicken Mac and Cheese
Beer: Back in Black IPA
Slow Roasted Beef Short Rib in a Red Zinfandel Reduction Sauce
Fall Root Vegetable Mash
Beer: Brew Free or Die IPA
Fried Green Tomato-Pecan Crusted Goat Cheese and Arugula Salad
Beer: Hell or High Watermelon Wheat Beer
Mojo Shrimp with Corn Pudding
Beer: Hop Crisis
Orange-Vanilla-Fig Balsamic Sauce
Beer: Seasonal to be Determined
This dinner is bound to please all fans of the brew. But if beer isn’t your favorite beverage, perhaps you prefer something else. Something a little redder. Wine or…another drink entirely? As Halloween draws closer, we’re preparing just the dinner for you. Yes, Chef Ruth is once again indulging her adoration for her favorite TV series with a “True Blood: Season 2″ Wine and Spirits Dinner Thursday, October 27 at 6:30 p.m. The menu’s not ready yet, so watch this space to see which way she goes with her theme this time. Just don’t wait–make your reservations now, because this one was a sellout last year!
To reserve your prepaid reservation for any of these dinners, call 216.481.9635. Then get ready to enjoy fabulous food and decadent drink at the Bistro!
Hi, Tenant here, to tell you about Wednesday’s barbecue dinner. Let me warn you: if you weren’t here and you read this, you’re going to be sorry you missed out. The good news is, it’s still possible to enjoy many of the components; it’s just that this was such a fantastic opportunity to enjoy all of them at once, at a great price!
Some previews first, from back in the kitchen:
These were the shortcakes lined up on pans, ready for bathing in strawberries.
Rows of jalapeno corn muffins awaited serving.
Pans of coleslaw were at the ready…
…as was the potato salad.
The meat was just about finished. Pans of chicken were all prepared and just needed a final finish on the grill…
…while the ribs were getting a nice brushing.
All this looked fantastic, but of course the final proof would be in the eating. I had no partner for this meal and it was being served family-style “for two,” but the way I saw it, that just meant I’d have plenty of leftovers of whatever I couldn’t eat the first time around.
So at the appointed time, I sat down. And here’s what was placed before me…
The half-chicken sat to the left, the slab of ribs to the right, and in between, slices and slices of amazing beef brisket.
On a separate plate appeared a trio of ramekins filled with creamy goodness both hot and cold:
At the front, the coleslaw; at left, the redskin potato salad; at the rear, rich and thick macaroni and cheese, topped generously with browned bread crumbs.
And, last but not least, the jalapeno corn muffins:
It was an incredible repast, and there was just no way that even I with my hearty appetite was going to finish all this. After a few ribs, a slice of brisket and a generous stripping of the chicken, combined with making a serious dent in all the sides, I had eaten all I could hold and still find room for dessert. The ribs and brisket were just as I’ve come to love them from past experience: meaty and redolent of that amazing house-smoked flavor, coated with just enough sauce (although, as you can see, an extra container of the sauce arrived alongside, just in case). The chicken? Amazing. You know how chicken can very easily turn dried-out and stringy on the barbecue grill? Not this chicken. The recipe for barbecued chicken Bistro-style is to cook the chicken sous vide first, so it’s thoroughly cooked all the way through without being overcooked — then finished on the grill so the skin gets that perfect crispy char and the sauce melds into the flesh just so. It was a magnificent trio of barbecued meats all around, and the accompaniments were just as delicious. The coleslaw was a refreshing contrast to all the spice, and the potato salad was full of chunks of potato, chopped boiled egg, onion, celery and mayo. The macaroni and cheese? If you’ve ever come by at lunch for the fish fry, you know what I’m talking about. Rich, cheesy, just plain magic. The jalapeno corn muffins had just a slight hint of peppery heat and were just right.
After I had made my best dent in all this fantastic food, I asked for the rest to be boxed up and was served my strawberry shortcake:
Wow. This was good, old-fashioned, classic strawberry shortcake, saucy berries served on two halves of a neat white shortcake biscuit with plenty of fresh whipped cream. The perfect ending to the perfect dinner. My dining companions seemed to agree, as they enjoyed their dinner with a bottle of wine:
When I finally left, I had about three or four boxes of leftovers, and I knew I was going to enjoy eating them as leftovers as much as I had enjoyed my dinner. Part of the fun has been seeing how many meals I can get out of them. Yesterday, I finished off the chicken, the macaroni and cheese, and half the potato salad and coleslaw at lunch (the cats got tiny pieces of chicken as treats) and finished off the rest of the potato salad and coleslaw with the ribs and remaining corn muffin at dinnertime. Today, I made a delicious sandwich out of part of my leftover brisket. Now, the only question left is what to do with the rest of the brisket. Another sandwich, or do I cut it up and put it in a stir-fry?…Oh heck. Why not another sandwich. It’ll make it easier to taste the real flavor coming through. And it will definitely be tasty.
Only one way to end this. And that’s to say: Barbecue at the Bistro is the essence of summer! If you’ve never tried a platter featuring these amazing specialties, you should do it soon. If you have — especially if you did this past Wednesday — you may not be hungry again yet!
So, the Latin American Barbecue last Wednesday looks good, no? It tasted even better…says the Tenant. I can tell you, as hot as the weather was, this was a terrific meal for it, because while we tend to think of barbecues as hot and smoky (at least over the grill!), the emphasis in this dinner was more on the cool and refreshing…even as it offered piquant, spicy flavors that danced on the tongue.
For starters, we were all served glasses of Marc’s Special Sangria, garnished with orange slices. This sangria has been available at the bar for quite a while this summer already, and it is truly the perfect cooling treat anytime, but especially for this dinner. Its rich mix of chilled fruits and spices prepared our palates for all that was to come.
The opening dish, Shrimp Ceviche, continued the theme of cool refreshment. The shrimp arrived plump and well-cooked from its time spent bathing in the pungent lime-juice marinade with the other chunks of veggies, fruits and herbs, from tomatoes to mangoes. The cocktail selected to accompany this course was a delightful caipirinha, the national cocktail of Brazil, a concoction of cachaca — sugar-cane rum — sugar and lime. It was intensely sweet and pleasingly powerful, very well mated to the ceviche.
Now that we were all relaxed quite well into the South American vibe, we were ready to enjoy the course of Smoked Chicken Empanada with Brazilian Black Beans. The savory, flaky little pockets of meat-filled dough sat atop the incredibly flavorful beans, dressed with a cool drizzle of creme fraiche. They could not have tasted better. We had wine for this course: ’09 Lo Tengo Torrontes, an Argentinean white with a bright, smooth flavor.
The next course brought us right back to cool — South American Style Jicama-Orange-Avocado Salad with Chili-Lime Vinaigrette. This “slaw” style of salad featured a gently fruity-spicy dressing and the juicy tang of fresh orange slices. The perfect touch! Another white wine was served alongside, ’10 Octave Vinho Verde, a light and airy Portuguese selection, dry and crisp.
Then it was time for the star of any traditional barbecue meal: the meat. And oh, what meat! This was beautifully cooked, thinly sliced Argentinean Grilled Flatiron Steak with Chimichurri Sauce, Plantain Chutney and Peruvian Corn Pudding. The savory, spicy green chimichurri enhanced the natural flavor of the already well-seasoned slices of meat, tender and pink on the inside, yet with those crispy dark edges that signify perfect barbecue. I had never had plantain before, and had been curious as to what this more savory version of the banana was like. Well, as chutney, I loved it, and it was a welcome addition to this beautiful dish in which meat, chutney and sauce were arranged on a generous slice of the corn pudding, one of my favorite foundations for any dish. It all added up to produce a spectacular sequence of flavors: sharply spicy, then savory and sweet. With this dish we were served the only red wine of the evening, ’07 Guentota Old Vine Malbec, a rich, full-bodied and bountifully flavored selection.
To top off the evening, a little crown of a dessert: Quesillo de Coco, Venezuelan Coconut Flan. It sat on the plate looking irresistible in its puddle of caramel, flanked by incredibly tangy fresh raspberries. I almost hated to break the surface of the glaze; it looked too pretty to eat. Of course, not eating it would have been a huge mistake, because these little Latin American versions of creme caramel were absolutely fantastic. The accompanying wine was ’09 Moscato d’Asti, a crisp, light, peachy, pear-y white with just a touch of sparkle and a wine that always works with dessert. A satisfying conclusion indeed.
If you missed this dinner, you missed one masterful barbecue — but all is not yet lost. Sign up for this Wednesday’s classic barbecue American style (Yes, an earlier version of this said Thursday — but it’s Wednesday!), and you’ll feel as if you’re truly enjoying what summer is all about. I’m already looking forward to it!
When we said July was Barbecue Month here at the Bistro, we weren’t kidding! We’ve slated a Vegan Bar-B-Q, we’ve got a Latin American Bar-B-Q Wine Dinner in the works…but even that’s not all!
We hope you’ll join us for a Special Bar-B-Q Night Wednesday, July 27, between 5 and 9 p.m. Our $45-per-couple (plus tax and gratuity) feast will include the following classic barbecue fare served family style:
Our fantastic summer feast is available by prepaid reservation only, so call 216.481.9635 and reserve your classic barbecue dinner now!
It’s as if there’s something deep inside us — especially those of us forced to spend so much time indoors during the winter — that calls to us when summertime hits and compels us to start a fire and throw something on the grill until it gets really crispy, juicy and tasty. At Bistro 185, we’re no different. That’s why July is going to be Barbecue Month in terms of our special dinners — even the vegan one!
We actually start out with the Vegan Barbecue, on Thursday, July 14. This will be another 3-for-$30 special, featuring Grilled Caesar Salad as the appetizer. The main course will be Smoked and Grilled Tofu Glazed with a Sweet and Spicy Pineapple Barbecue Sauce, Grilled Corn and Pinto Bean Succotash with Roasted Sweet Potato and Jalapeno Cornbread. We’ll top it off with Strawberry Shortcake for dessert.
The following week, it will be time for the meat eaters to gather ’round. On Wednesday, July 20 at 6:30, the Bistro will celebrate south-of-the-border spice with a five-course Latin American Barbecue Dinner. This $60 feast will feature the following courses paired with the following wines and other beverages:
Marc’s Special Sangria
Smoked Chicken Empanada
Brazilian Black Beans
Beverage: Lo Tengo Torrontes
South American Style Jicama-Orange-Avocado Salad with Chili-Lime Vinaigrette
Beverage: Vinho Verde
Argentinian Grilled Flatiron Steak with Chimichurri Sauce
Peruvian Corn Pudding
Beverage: Guentota Malbec
Quesillo de Coco: Venezuelan Coconut Flan
You will want to be in your seat for this exciting fiesta, so call and make your prepaid reservations now at 216.481.9635.
Is this all we’ve got planned for special fun this summer? Not quite. In August we celebrate locally grown food with our special dinners…but aside from even that, we’ve got some tricks up our sleeve that we’ll be revealing soon. Watch this space for more details to be announced!