Back by popular demand: CLAMBAKE November 18!

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!

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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!

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!

Enjoy your weekend with us!

So, it’s rainy and dull out today. No worries! The sun should be coming out tomorrow for an extensive stay. Besides, no matter what the weather, you can have a great weekend here at the Bistro.

If you want to take “The King”‘s advice and enjoy a clambake, you don’t need to grab a bunch of friends and head to the beach. Just head for Bistro 185 and order an Individual Clambake. You’ll get your own pot all to yourself, with a crab leg, a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, corn on the cob, cornbread and melted butter. It’s so good, you may just feel like singing and dancing:

If that doesn’t strike your fancy, try our 14-oz. Veal Osso Bucco with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta. Or any of our other specials tonight and tomorrow night.

Come on in! Whatever you choose, your heart will be warm, your belly will be full, and you’ll have a real good time.

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!