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

Entrees
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

Dessert
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!

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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!

July barbecues coming your way…and more!

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:

Opening Beverage
Marc’s Special Sangria

First Course
Shrimp Ceviche
Beverage: Caipirinha

Second Course
Smoked Chicken Empanada
Brazilian Black Beans
Beverage:
Lo Tengo Torrontes

Third  Course
South American Style Jicama-Orange-Avocado Salad with Chili-Lime Vinaigrette
Beverage: Vinho Verde

Fourth Course
Argentinian Grilled Flatiron Steak with Chimichurri Sauce
Plantain Chutney
Peruvian Corn Pudding
Beverage: Guentota Malbec

Fifth Course
Quesillo de Coco: Venezuelan Coconut Flan
Beverage: Pisco-Rita

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!

Ay, caramba! We had a great Tequila Dinner!

The Tenant is back, and you’re going to have to make do with me for a while, because Ruth and Marc are going off on a well-deserved vacation. But they’ve entrusted me to write another of my reviews, this one of Wednesday’s Tequila Dinner. At this event, we were able to enjoy some of the many distilled forms of the blue agave plant, which is a succulent plant related to lilies — not a cactus, as some think. It’s been cultivated for many thousands of years, and people have been making tequila from it for quite a long time! We got to taste a few products of that experience.

Things got off to a rousing start with the combination of a Shrimp Tamale and two paired glasses on our tables: one of fresh pickle juice and one of Tierra Organic Blanco Tequila. Tierra is the only organic tequila sold in the United States, and blanco tequila is 100% agave tequila, unaged and untreated with additives. The contrast of the tart pickle juice with this slightly sweet tequila was a tastebud-tingler. So was the tamale, a combination of shrimp, plantain, cornmeal mush (with many tasty spicings and flavorings, including fresh cilantro and lime) served in a corn husk.

The second course was ropa vieja — shredded beef brisket cooked for 24 hours in a bath of Tex-Mex seasonings, seated atop jalapeño corn pudding, and topped with refreshing sour cream. But before it arrived, we were able to get a start on the accompanying tequila drink, an intriguing iced latte of Kahlua and Mexican chocolate known as a “Daring Dylan.” This drink, which I could enjoy as a substitute for chocolate milk any day of the week, featured Don Julio Anejo Tequila (aged in oak at least one year) and was rimmed with a very Mexican flavor combination of cocoa and cinnamon. OK, I admit it: the rim tasted so good, I licked it off!

You’d think the second course of a meal would be an odd place for a chocolate drink to be served, but the Daring Dylan was actually an excellent complement that helped cool the spicy-hot ropa vieja on the palate.

Next came another hearty dish, House-Made Black-Bean, Goat Cheese and Poblano Ravioli. These large, fairly flat ravioli were full of rich flavor from the beans, cheese, and poblano peppers, and sauced with a delicious roasted red pepper sauce streaked with cream. The tequila for this course was a powerful, pungent Don Julio Repasado (100% agave, stored in oak between two months and a year).

Following the intense flavors of this course came some gentle, cooling refreshment. Normally this point of a meal features a salad course, but this one was a little different: Chef Ruth had prepared three different kinds of guacamole. We each had a scoop of traditional guacamole made with avocados, a scoop of sweet and fresh guacamole made with mangoes, and a tart and tangy guacamole made with Marc’s smoked trout. The guacamoles were served with long fried plantain chips atop a bed of carrot and jicama slaw. These were very tasty; I thought the contrasting flavors of the mango and trout varieties were a fun and out-of-the-ordinary twist on the theme. The refreshment continued in the drink served with this course, a Mexican Mojito made with Don Julio Blanco Tequila, spiked with plenty of fresh rooftop-garden mint. Yum!

By this time, though, my eyes were getting bigger than my stomach. I had to have my fifth course, the Seafood Vera Cruz, packed up to go. But that was fine, because I had an absolutely wonderful lunch of it the next day! If anything, the seafood stew, rich with fish, mussels, shrimp and grilled scallop, full of peppers and onions and served over a timbale of saffron rice, tasted even better with the broth aging that extra day for the flavors to marry even more. Utterly delicious. The Tierras Organic Repasado tequila served with it was fiery and intense.

Somehow, even packing up the stew, I found room for the dessert course that night. And was it ever wonderful: tiny chocolate cups of margarita sorbet — like the most concentrated form of margarita slush you’ve ever had — along with smooth, soothing caramel flan and a fantastic churro, or Spanish fried doughnut stick, dipped deeply in molten chocolate. Mmmm-mmm! And the final drink was something special, too: a “Frisky Surprise” featuring Tierra Organic Anejo tequila. This slushy fruit drink was served in tall glasses with an orange slice, and was a refreshing and unusual treat.

So, it was another success for a Bistro 185 special dinner evening — but if you think this one was good, what Ruth and Marc (especially Ruth) are cooking up for October is really going to amaze you. Be sure not to be late signing up for it, because it’s going to be a dinner with a bit of a Halloween-style theme like you’ve never seen or tasted before. What is it? You’ll have to wait a little longer to find out. But watch this space — soon you’ll know!

Tequila!

Sure, everyone knows that in 1958 the Champs had a big hit with “Tequila.” But how many know or remember that they recorded a follow-up song called “Too Much Tequila”? They did!

Well, at the Bistro 185 Tequila Dinner, our goal is to make sure you don’t get too much tequila, but just the right amount — and it’s going to make you feel like partying! This special dinner features six Southwestern-style courses paired with six tequilas, and it’s all guaranteed to have your tastebuds doing a dance. Here’s our lineup of courses and tequilas:

First Course
Shrimp Tamale
Tequila: “Tickle My Pickle” with Marc’s Fresh Pickle Juice
Featuring Tierra Organic Blanco Tequila

Second Course
Ropa Vieja — 24-Hour Tex-Mex Shredded Brisket
Jalapeño Corn Pudding
Tequila: “Daring Dylan” — Kahlua — Mexican Chocolate Latte
Featuring Don Julio Anejo Tequila

Third Course
House-Made Black Bean-Goat Cheese-Poblano Ravioli
Roasted Red Pepper Sauce
Tequila: Don Julio Repasado

Fourth Course
Trio of Guacamole:
Smoked Trout Guacamole
Mango Guacamole
Traditional Guacamole
Tequila: Don Julio Blanco

Fifth Course
Seafood Vera Cruz — Seafood Stew with Saffron Rice
Tequila: Tierras Organic Repasado

Sixth Course
Margarita Sorbet
Flan
Churros
Tequila: “Frisky Surprise” Featuring Tierras Organic Anejo

Our Tequila Dinner is $55 per person, tax and gratuity additional. Call 216.481.9635 to make your paid reservation, because this one will sell out quickly!

Vegan Night menu for August 18

Our next Vegan Night featuring the mastery of Chef Jakub Mejstrik is coming up soon! You’ll be able to enjoy a delicious meal from beginning to end, all vegan and all fabulous:

Starters ($8 each)
Roasted Summer Vegetable Grilled Whole Wheat and Flax Pizza
Wild Mushroom Empanada

Entree ($17.50)
Southwest-Inspired Gardein
Black Bean-Summer Corn-Mango-Jalapeño Salsa
Cilantro and Lime Vinaigrette
Plantain Crisps
Corn Arepa with Vegan Cheese

Dessert ($6.75)
Roasted Stone Fruits with Lime Agave Rum Sauce and Fresh Seasonal Berries

For a truly memorable dining experience, try our version of Southwestern cuisine, vegan style!

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.

Take a trip way south with Chef Todd’s Special

If you needed a picture of Chef Todd’s Special this week to whet your appetite, here it is: Argentinean Grilled Beef Medallion with Chimichurri Sauce, Black Beans, Yellow Rice and Onion Relish. The beef slices are rich with flavor; the rice is slightly sweet; the black beans are rich and saucy with plenty of cilantro and snap; and the onions are savory-sweet. It’s all topped with a dollop of queso blanco. And it all adds up to fantastic. If you have a hankering for some Southwestern and Latin American flavors, this is the dish for you!

Night at the Oscars: Giant and Ropa Vieja

For our “Night at the Oscars” special entree Thursday through Saturday, we’re honoring the film that won the 1956 Academy Award for Best Directing for George Stevens, the widescreen saga Giant. This movie about the effects of the oil industry — and a fierce personal rivalry — on two Texas ranching families deserves a dish with flavors as big as the Lone Star State itself. And some of the best of those flavors come from the influences of Spanish cuisine on American food, from the Southwest with its Tex-Mex cuisine to Miami and its Cuban, Caribbean and Canary Islands influences. Our entree is actually an example that originates in the Canaries, but which we’re treating with a Southwestern flair: ropa vieja.

Ropa vieja gets its name from the Spanish words for “old clothes,” possibly because of its “torn-up” look. But this concoction of shredded flank steak in tomato sauce tastes nothing like the laundry! We made ours by giving the steak the sous vide treatment overnight, heating it slowly in vacuum-sealed plastic with Southwestern seasoning to imbue it with plenty of tenderness and flavor. Then we combined it with bell peppers, onions, cumin, garlic, cilantro, tomato and jalapeño peppers to make it dance on your tongue even more. We’re serving it on a bed of corn pudding, accompanied by black beans prepared Southwestern style and topped with the Mexican cheese queso blanco. There’s freshly prepared pico de gallo sauce including chopped tomatoes, onions, chiles, lime juice and cilantro nestled in between the two. And we’re even adding freshly fried-up chicken empanadas for a finishing touch.

James Dean, Rock Hudson and Elizabeth Taylor never had it so good down on the ranch as you can have your dinner at Bistro 185 tonight. So come see us and enjoy a dish that will satisfy even a (wait for it) giant appetite. Olé!

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!