It’s clambake season again! Join us for a seafood feast Sept. 11, Oct. 10

Yes, it’s that time of year already…kids back in school, an occasional cold snap to the air, the Browns back on the field. All this can only mean one thing…it’s clambake season. If you’ve got a hankering to chow down on a passel of clams, lobster, barbecued chicken and all the fixins’, we have four great opportunities for you to enjoy them. This year we’re expanding our Bistro Clambake to two nights—Wednesday, September 11, and Thursday, October 10—and two seatings: 5 p.m. and 9 p.m. both nights. For $58.50 per person plus tax and gratuity, you get all this:

• 1 Pound Whole Lobster
• 1 Dozen Clams
• One-Quarter Barbecued Chicken
• Corn on the Cob
• Roasted Sweet Potato
• Coleslaw
• Cornbread

As before, extra clams will be available for $12 per dozen; be sure to order when you make your reservation. Don’t delay, because this event is always a hit: call  216.481.9635 to claim your spot on our virtual beach!

Advertisements

You’ll fall for our special October and November dinner events!

September’s almost over already (can you believe it?), but the fall fun at the Bistro is just getting started. Whatever flavors you savor, you’ll find a special dinner event — and maybe more than one — to your liking:

FALL VEGAN DINNER: As the weather gets a cold snap in it, our monthly 3-for-$30 Vegan Dinner offering warms up. On Monday, October 29, from 5 to 8:30 p.m., we’ll serve up these cozy dishes:

Starter
Celery Root-Parsnip-Potato Soup

Entree
Portobello Mushroom Stroganoff

Dessert
Apple Strudel with Vegan Vanilla Ice Cream

WITCH’S BREW DINNER: Celebrate Halloween Wednesday, October 31, by enjoying a spooky-but-savory feast with no tricks — just treats. Our Witch’s Brew Dinner at 6:30 p.m. pairs five courses of hauntingly delicious cuisine with an assortment of intoxicating potions:

First Course
Deep Down Underground Root Cellar Soup
(Celery Root-Parsnip-Potato Soup with Creme Fraiche)
Potion: Monks’ Blood Ale

Second Course
Vampire Tenderloin “Stake” with Garlic Butter
Potion: Freak Show Cabernet

Third Course
Baby Spinach, Avocado, and Pumpkin-Seed Salad
Potion: Witches’ Cackle Cocktail

Fourth Course
Black-and-Orange Shrimp Pasta (Orecchiette Pasta with Nicoise Olives, Caramelized Garlic, and Roasted Butternut Squash)
Potion: Bobbing for Eyeballs Cocktail

Fifth Course
Pumpkin Whoopie Pie
Potion: Warm Mulled Mead

This wickedly tempting feast costs $55 per person plus tax and gratuity.

ENCORE CLAMBAKE: If you missed our September Clambake — or you made it and are hungry for more — we have great news. We’re bringing the Clambake back Thursday, November 8. Once again, between 5 and 9 p.m., for $58.50 per person, you’ll get New England clam chowder, a 1-lb. whole lobster, one-quarter of a barbecued chicken, 1 dozen clams, corn on the cob, a roasted sweet potato, coleslaw, and cornbread. Extra clams are $12 per dozen; order when you make your reservation to be sure to get your share.

VEGAN THANKSGIVING DINNER: Vegan Thanksgiving feasts a week before the calendar date have become an annual tradition at the Bistro, and this one is no exception. Watch this blog for more details on the menu for this year’s event, Wednesday, November 21.

NOVEMBER WINE DINNER: Our wine dinner for November will be Thursday, November 29. Mark your calendar now and watch this blog for theme and menu details.

“NOVEMBERFEST”: Ein prosit! We’re going to make sure nobody misses the fun of Oktoberfest this year by having our own three-course  “Novemberfest” of classic German cuisine paired with hearty beers. Dishes will include local sausages, sauerkraut, potato pancakes, and apple strudel. Again, watch this space for more details.

To make reservations for any of these upcoming events, call 216.481.9635 and get ready to enjoy an autumn harvest of incredible dining experiences!

Seafood lover or vegan, we’ve got great dining for you in September!

August is almost over, the kids (and some of the adults) are headed back to school, and another fall season is almost upon us. Which means we’re getting ready for a new season of good times and great dining here at the Bistro. Once again we’ll celebrate the coming of fall Cleveland-style with one of the city’s most popular feasts, and savor delightful tastes from another country in our monthly Vegan Dinner Series.

RETURN OF THE CLAMBAKE: Yes, it’s time again to satisfy your seafood cravings with our Bistro Clambake Thursday, September 20. Between 5 and 9 p.m., for $58.50 per person, we’ll be dishing out dinners with a full complement of seaside cuisine, including New England clam chowder, a 1-lb. whole lobster, one-quarter of a barbecued chicken, 1 dozen clams, corn on the cob, a roasted sweet potato, coleslaw, and cornbread. Extra clams will be available (be sure to order ahead) at $12 per dozen.

VEGAN DINNER SAYS “OLE!” TO THE FLAVORS OF SPAIN: This fall, we’ll serve up vegan cuisine with a Spanish accent at our “Flavors of Spain” 3-for-$30 Vegan Dinner Thursday, September 27. The meal will begin with a Trio of Spanish Tapas, followed by a Paella of vegan “sausage,” mushrooms, wine-braised artichoke hearts, and saffron rice. Dessert will be Vanilla Bean Panna Cotta with Orange Sauce.

To reserve your share of either one (or both) of these tasty dining options, call 216.481.9635. Again, if you’re ordering the Clambake and you’d like extra clams, be sure to request them when you call. Don’t delay — last year’s Clambake was a sellout!

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:

Appetizer
Fried Green Tomato and Arugula Salad
Green Goddess Dressing

Entree
Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms
Vegan Gnocchi with Roasted Root Fall Vegetables

Dessert
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!

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!