Celebrate Julia Child’s 100th birthday with us!

Wednesday, August 15, will be the 100th anniversary of Julia Child’s birthday. What a remarkable woman she was! She enjoyed an interesting career, married later in life than most women did in her era, moved with her husband when he took a new job in an unfamiliar place, and, feeling bored, found herself casting about for something to occupy her time there. She found it, in her love of great food and the fascinating culture that surrounded her. She taught Americans how to cook French…eliminating the scary, inhibiting aspects of a challenging cuisine through she sheer boldness of her personality, both in the pages of her cookbooks and, eventually, on our TVs. And not only did she help us find the courage of our convictions as she massaged chickens, flipped potato pancakes, and (sometimes) blowtorched cheese, she taught us all just how delicious it is to take a broader perspective on life. In the clip above, she displays her gift for culinary improvisation to David Letterman (who maybe isn’t as appreciative as he should be). Stove isn’t working? Make Beef Tartare Au Gratin!

We had a ball celebrating Julia’s unique contributions to American cuisine in the summer of 2009 with our “Julia Project,” and at 6:30 p.m. on August 15 we’re bringing back the spirit of Julia for one more special night. Our Julia Child’s 100th Birthday Wine Dinner won’t include Beef Tartare Au Gratin, but it will include these spectacular dishes from her repertoire:

First Course
Potage Parmentiere (Potato and Leek Soup)
Black Truffle Pearls
Wine: Villa Pozzi Pinot Grigio

Second Course
Menage Trois Le Canard (Duck 3-Way)
Wine: DuBoeuf Beaujolais-Villages

Third Course
Boeuf Bourguignon
Bacon Lardons
Pearl Onions
Shiitake Mushrooms
Wine: Hob Nob Cabernet

Fourth Course
Fruits de Mer en Croute
Sauce Homard
(Seafood with Lobster Sauce in Puff Pastry)
Wine: Josh Cellars Chardonnay

Fifth Course
Mousse au Chocolat
Wine: Cristalino Brut Rose Cava

The cost of our dinner will be $80 per person, plus tax and gratuity. To get you in the mood, here’s a real gem of a video in which Julia gets serious with beef in a dish we’ll be featuring. It’s the very first episode of The French Chef, in which she shows us how to make Boeuf Bourguignon. (Note she explains how to peel the pearl onions. Isn’t it nice that today you can buy them peeled in a bag from the supermarket freezer?) Enjoy…then call 216.481.9635 and make your reservations for an evening you won’t forget!


Enjoy our 3-for-$30 menu during Cleveland Restaurant Week!

It’s Cleveland Restaurant Week, and Ruth is especially excited because she’s just been elected to the board of Cleveland Independents, the group that sponsors this annual opportunity for you to sample our unique, locally based restaurants at special prices.

If you’re a loyal Bistro 185 guest, you already know what we can do, and we hope you’ll plan to join us during Restaurant Week for more. If you’ve never visited before and are thinking of giving us a try, we’re eager to have you stop by and sample the pleasures of dinner with us.

Plan now to come in Monday through Friday (through November 11) and choose your three-course feast by selecting one from each category:

Salads and Starters
Soup of the Day
Chicken and Vegetable Pot Stickers
Field Greens Salad
House Tempura Vegetables

Chicken Parmesan with Pasta Marinara
Slab St. Louis Ribs, House Fries and Slaw
Medallions of Beef Filet, Hollandaise Sauce, Mashers and House Tempura Vegetables
Sesame Crusted Ahi Tuna with Sesame Peanut Noodles
Sautéed Walleye with Hollandaise Sauce, Mashers and House Tempura Vegetables
Pan-Roasted Salmon with Pecan Butter, Sweet Mash and House Tempura Vegetables
Jambalaya with Andouille Sausage and Chicken, Topped with Rice and Black Beans

Key Lime Pie
Coconut Cream Pie
House-Made Ice Cream
Chocolate Crème Brulee
Warm Chocolate Molten Cake

Please note that entrees are not available for sharing and there are no substitutions; price also does not include beverages, tax or gratuity. The $3-for-$30 menu is available dine-in only.

If it’s been a while since you had a nice night out and you want to support the local economy when you plan that occasion…if you’re tired of the chain restaurant experience, but afraid that any “tab for two” at a one-of-a-kind place will end up in the three figures…or you just want to get together with some friends over a truly first-class meal without breaking the bank…you owe it to yourself to come to the Bistro and see how far we can stretch your $30! We know you’ll come back!

“True Blood” Dinner a toothsome treat!

Well, this Tenant has sure had her hands full (not to mention her stomach) attending all these amazing Bistro events this fall, but they’re all so good that doing so is inevitably a pleasure. This year’s new edition of Chef Ruth’s “True Blood” dinner was certainly no exception. Once again, she amazed us all with the concoctions cooked up for this repast. Let’s review!

Things got off to a pleasing start with our aperitif, Toffoli Pink Shadow Prosecco. This was a lovely Italian red sparkling wine with a light berry flavor that prepared us well for the first course, Rare Ahi Tuna on Organic Greens with Blood Orange and Pomegranate Vinaigrette. Not every dinner begins with a light dish, but this one did, and it was perfect. The tuna, of course, was fresh as could be and the vinaigrette added a spicy sweet-and-sour touch. The wine chosen for this course was Shingle Black Bubbles Sparkling Shiraz, yet another bubbly red. I’d never tasted such a light-bodied, sparkling Shiraz before, at least not that I can recall, so this fruity pleaser from Australia was a revelation.

Next came a dish that is usually served more casually in New Orleans, an Oyster Po’ Boy sandwich, breaded and fried oysters tucked into a long roll with a spicy remoulade sauce. This one was accompanied by a Red Cabbage Slaw with, I think, a touch of jicama added. Just delicious! I think I could have eaten about three of these sandwiches if I didn’t have three more courses to eat. Our drink for this course was Bacon Bloody Mary Shots, a tasty little vial of tomato juice combined with bacon-infused vodka and I’m not sure what else, but it was good.

The third course was the True Blood Tenderloin, a lovely red slab of rare beef sauced and stabbed through the middle with the only thing you can stab anything with on “True Blood” night: a tiny wooden stake. Alongside was a little lagniappe not mentioned on the original menu: a mound of Louisiana-style “Bloody Red Beans and Rice.” Perfect! The meat was soft as velvet and full of flavor, and the red beans and rice added a touch of spice to the plate. The Sly Dog Cabernet served alongside, from Lake County, California, was just right: a smooth complement without being too heavy.

The final savory dish really brought the bayou-style spice to this meal: Creole Shrimp and Grits. The perfectly cooked shrimp lay on the fluffy grits in a pool of rich tomato sauce flavored with onion, peppers, spices and andouille sausage chunks. My dinner partners could not stop raving about this one. They want to see it on the regular menu, and I can’t blame them. Again, the wine served with this course was not particularly heavy: Howling Moon Old Vine Zinfandel, a California red, was more spicy than weighty.

For dessert, we enjoyed three very different kinds of deliciousness. First was the unbelievable Pecan Pie, in which the taste of the huge, perfectly toasted nuts shone through in the ideal balance of sweet and nutty. Next was the scoop of Sweet Potato Ice Cream, full of that delicious fall flavor, not unlike pumpkin in many ways, just a delight. Then there was that yummy little lagniappe with the pink topping: a chocolate cup topped with whipped cream flavored with cinnamon red-hot candies. Ruth called these “Red Devils.” I adore cinnamon red hots, so I loved this. Delicious cranberry drizzle snaked all around the plate and made everything taste even better. To drink, we enjoyed tiny glasses of Blood Orange Chocolate Sabra, which has to be one of the most delicious liqueurs ever made.

One thing’s for sure: when Ruth and Marc invite you to the Bistro for a “bite,” you go home happy. “True Blood, Season 2” did good things to everyone, and even kept with that Louisiana tradition of including a little something extra and unexpected to delight us. Are they already thinking about new ways to go for our jugular next year? Guess we’ll have to wait and see!

Here’s a little taste of “True Blood” in advance!

We’re almost ready for our “True Blood” Wine Dinner tonight…are you?

The tenderloins are ready to cook…

The sweet potato ice cream is churned, swirled and set to go…and we can tell you now, it tastes marvelous…

…and what have we here? This wasn’t on the original menu…

…Hmm. Could this be what they call in Louisiana a “lagniappe”–something unexpected, a little extra treat? And if so, what is it?…Oh no, we’re not telling you that. You’ll just have to find out tonight!

21st Amendment Beer Dinner brewed up a delicious evening!

The 21st Amendment Beer Dinner October 18 served up an assortment of beer for all tastes and food hearty enough to please anyone, as I, the Tenant, can testify. I’m not any more of a connoisseur of beer than I am of wine, and this was the first beer dinner I’d attended (or had the chance to attend) since the Irish dinner, but it was an enjoyable education in different approaches to brewing, as well as container philosophies. All the beer at this dinner was provided by 21st Amendment Brewery, a San Francisco-based brewery whose brewing facilities are actually located in…Minnesota. Why? As Bob Gera, our 21st Amendment rep for the evening, explained to us, 21st Amendment cans all its beers rather than bottling them. They believe cans do a better job of preventing light damage and reducing headspace and air in the container, as well as making their containers more easily portable and recyclable. And the local cannery with whom 21st Amendment originally planned to work wanted license to manipulate the beer ingredients here and there…something the brewery absolutely did not want. Only in Minnesota could they find a cannery that agreed not to make any changes in the original formulas for their beer, so they could be assured the finished product possessed the qualities they originally intended it to have. That’s how much integrity means to this brewer.

Our first course was a meal that I’ve had a few times already at the Bistro and it’s always been a reliable, satisfying classic. In his kindness, Marc even sent me some upstairs by request when I was feeling ill, and I honestly think it may have helped cure me. The House-Smoked Chicken Mac and Cheese is an incredible concoction of cheeses, macaroni, chicken redolent of smoky flavor, and browned panko crumbs that is irresistible even without a good beer to go with it. The 21st Amendment choice was Back in Black IPA, a beer whose very appearance was surprising because when it arrived at the table in its own screen-printed logoed glass, it looked more like a stout than an IPA — the P in “IPA” stands for “Pale,” after all, and it was truly black-dark with a considerable head. Bob explained that this particular IPA is more like a “hoppy porter” than an IPA, and informed us of its 6.8% alcoholic content and IBU (International Bitterness Units) rating of 651. What does this mean to a non-beer expert? Not a lot, but it did remind me more of a stout than your typical IPA.

If the first course was hearty, the second course only turned up the knob on the hearty dial even higher: Slow-Roasted Beef Short Rib in Red Zinfandel Reduction Sauce with Fall Root Vegetable Mash. This is the kind of dish I’d love to get a particular one of my sisters in to try. (You meat-and-potatoes eater who loves few things so much as a good, tender pot roast–you know who you are. Let me tell you, beef short rib is like the best pot roast you ever ate.) The meat was achingly tender as always and the bright flavor of the sauce, studded with sauteed chanterelle mushrooms–I detected a touch of mint, I think–really shone. The mashed root vegetables were a fine combination of creamy and chunky–I’m not sure what was included, but my bets would be white potatoes, parsnips and rutabagas (I’m sure I tasted rutabaga). Appropriately, the beer served with this course, an IPA called Brew Free or Die (obviously exemplary of the 21st Amendment philosophy), was much paler, lighter and more sparkling on the tongue than the first. This, we were told, is a 7% alcohol beer with 751 IBUs.

By the third course we were ready for a light refresher, and we had one in the Fried Green Tomato and Pecan Crusted Goat Cheese and Arugula Salad. The fried green tomatoes were as good as they’d been at the Vegan Taste of Fall Dinner, and the addition of the chevre was very appealing. All was delicately balsamically drizzled. The beer accompanying the salad was a true departure from the previous two: Hell or High Watermelon Wheat Beer. This beer served as one of the points of contention causing 21st Amendment to select an out-of-state cannery; they wanted to be absolutely sure they could brew it with 100% watermelon juice, without any added sugar or other elements that might give it what Bob described as a “Jolly Rancher taste.” They got what they wanted, a twice-fermented beer with a light, sparkling feel and a gentle, fruity but not overly sweet taste and a 4.9% alcoholic content.

With the next course, it was back to the hearty: Mojo Shrimp with Corn Pudding. It was just amazing, the long-marinated shrimp redolent of cilantro, resting on its tender bed of corn pudding atop a sea of rich corn sauce. The beer with this course was called Hop Crisis, and while I’m not a huge fan of intensely hoppy beers, if you are a hop lover, this is the beer for you. Bob explained that this oak-aged, heady brew is an Imperial IPA that is part of what 21st Amendment calls its “Insurrection Series.” It ranks a 941 on the IBU scale and contains anywhere between 9.7% and 10.5% alcohol, so this is one serious concoction and it takes a rich dish like corn pudding to stand up to it.

The meal concluded with the kind of dessert of which I know that sister mentioned above would surely approve (and so did I!): bread pudding. This one was topped with an orange-vanilla-fig balsamic sauce that was truly tasty. The accompanying beer had not been announced prior to the conclusion, so it was a surprise: a winter seasonal called, appropriately enough given the 1930s air lent by the brewery’s name, Fireside Chat. This is a spicy, once again softly sweet, beer of 451 IBUs and 8% alcoholic content that makes a good dessert partner for a stick-to-your-ribs finale like bread pudding. Bob said the brewery likes to tweak the recipe slightly each year so it’s never exactly the same two years in a row. I don’t know that it’ll replace Great Lakes Christmas Ale in the hearts of Clevelanders, but it was a pleasant enough brew.

So, it was a wonderful evening of beer and food–but if you missed it, don’t fret. Just pick up the phone, call 216.481.9635 and make your reservations now for the UniBroue Beer Dinner Wednesday, November 16. You’ll have a fine time enjoying soul-satisfying French Canadian dishes and beers. See you there!

Take another “bite” of Bon Temps with “True Blood: Season 2”!

[Disclaimer: The video above contains adult situations. Not intended for viewing by children.]

It was a sellout last October, and it’s back again–the dinner that brought a bite of Sookie Stackhouse’s world into the Bistro to raise everyone’s Halloween spirits. And this year’s “True Blood Dinner” (aka “True Blood Season 2”), although it’s shape-shifted a bit, once again features a full menu of all-red toothsome delights. Chef Ruth has taken care to incorporate New Orleans-style dishes into this year’s offerings to ensure the proper Cajun/Creole atmosphere as depicted in the HBO series. And, like the show itself, the dinner includes plenty of “spirits”–in this case, libations from aperitif to dessert liqueur–in keeping with the red/”blood” theme:

Toffoli Pink Shadow Prosecco

First Course
Rare Ahi Tuna
Organic Greens
Blood Orange and Pomegranate Vinaigrette
Wine: Shingleback Black Bubbles Sparkling Shiraz

Second Course
Oyster Po’Boy
Spicy Remoulade Sauce
Red Cabbage Slaw
Cocktail: Bacon Bloody Mary Shots

Third Course
True Blood Tenderloin–Rare
Wine: Sly Dog Cabernet

Fourth Course
Creole Shrimp and Grits
Wine: Howling Moon Old Vine Zinfandel

Fifth Course
Pecan Pie
Sweet Potato Ice Cream
Cranberry Drizzle
Liqueur: Blood Orange Chocolate Sabra

Cost of the dinner is $60 per person plus tax and gratuity. If you were here for last year’s, you’ll want to return (and feel free to wear your True Blood shirt, if you have one, to get into the spirit of things!); if you missed it, you’ll want to make sure you don’t this time. Call 216.481.9635 now and make your reservation for our “witching hour,” 6:30 p.m. Thursday, October 27–and get ready for a dinner sure to be “bloody marvelous”!

October’s bringing a wealth of fall feasts!

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:

First Course
House Smoked Chicken Mac and Cheese
Beer: Back in Black IPA

Second Course
Slow Roasted Beef Short Rib in a Red Zinfandel Reduction Sauce
Fall Root Vegetable Mash
Beer: Brew Free or Die IPA

Third Course
Fried Green Tomato-Pecan Crusted Goat Cheese and Arugula Salad
Beer: Hell or High Watermelon Wheat Beer

Fourth Course
Mojo Shrimp with Corn Pudding
Beer: Hop Crisis

Fifth Course
Bread Pudding
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!

Barbecue bliss Bistro-style!

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!

Latin American Barbecue: A fantastic fiesta

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!

It’s Rooftop Tomato Caprese Salad Season!

We told you it was coming soon, and it’s begun. As our varieties of rooftop tomatoes continue to ripen, the Bistro is now able to offer its Caprese Salads with tomatoes direct from our rooftop garden. This is freshness you’ve got to love!

Plenty more is growing too, of course, including basil and other spices, peppers, eggplant and squash. But the recent hot weather is definitely sending the tomatoes your way. Expect to find a lot of the smaller ones — the grape and cherry sizes — in your salad and other vegetable dishes as the growing season goes along. They’re fresh and sweet, and you’re going to love them!

BARBECUE BOUNTY: Unfortunately the Tenant wasn’t able to make the Vegan Barbecue this month, but that doesn’t mean you can’t tell us how you liked it. Anyone out there willing to send us a comment?…In the meantime, the Tenant did make last Wednesday’s Latin American Barbecue, and a review and video are to follow shortly…If you haven’t yet signed up for this Wednesday’s classic barbecue dinner, what are you waiting for? Does the thought of smoked brisket, grilled chicken, St. Louis ribs, redskin potato salad, coleslaw, mac and cheese, and jalapeno corn muffins with strawberry shortcake for dessert sound bad to you? If it does, guess there’s nothing we can do about that, but if it sounds incredibly delicious, grab a partner, call 216.481.9635 to make your reservation and get ready for a family-style summer banquet!