“OPA!” dinner was something to cheer about!

OK, The Tenant is a little embarrassed. Something happened to me and I forgot the “OPA!” dinner was Wednesday of this week, not Thursday. Where my head went, I don’t know. Luckily, however, I didn’t miss it, because it would have been a shame to miss out on all this divine Greek cuisine and wine. If you were there too, you know that spirits were high at this dinner and for a good reason: it not only had those components, but an extra touch of Greek ambiance provided by both traditional and nontraditional Greek music on the stringed instrument known as the bouzouki. It was enough to make anyone wish the Bistro was big enough to accommodate a dance floor!

Things started out on a classic note with the serving of Lamb Keftede with Tzatziki Sauce, sitting on a bed of greens. Keftedes are Greek meatballs, made with bulgur, and ground lamb is a traditional meat used in them. These keftedes had a delightfully crunchy fried outside and tender, meaty, spicy interior with a hint of mint. The yogurt sauce atop them was a cool and tasty complement. This course was paired with Nemea ’05, a light-bodied red wine with touches of plum and cherry.

Next came a frequent feature of Greek cuisine, a fish course. This one was presented as Sea Bass in the Style of Corfu, which meant we received a perfectly cooked slice of sea bass surrounded by the most tender and buttery roasted vegetables you can imagine. Artichokes, tiny potatoes, and Greek olives were accented with lemon, rosemary, and garlic cloves roasted to pure sweetness. The wine partner for this one was Moschofilero ’09, a white wine made from an aromatic Greek grape that I found smooth and airy, a good wine for the fish.

The salad course followed, and this salad was definitely not the same old mix of greens. The Greek Village Salad was a mixture of marinated chunks and slices of cucumber, red and yellow pepper, grape tomatoes, feta cheese and Greek olives. Each serving was topped with a dolmade, the classic Greek cabbage-roll-like concoction of rolled grape leaves stuffed with rice, and accompanied by a slice of freshly baked and grilled pita bread. The astringent, slightly minty salad was a refreshing change of pace, especially with the Santorini ’06, a dry and fragrant wine made from grapes described to us as being especially suited for the volcanic, ashy soil, hot sun and breeze off the Aegean Sea where they are grown. You can even taste a hint of the soil’s ashiness and minerality in the wine, if you pay close attention.

The next dish was one of the more familiar Greek dishes: spanakopita, the traditional phyllo-dough creation filled with feta cheese and spinach. Chef Ruth added a special touch to this one, though, by including chicken in the filling and saucing it with a dill-lemon beurre blanc that was simply heavenly. It was savory and yet slightly sweet, just perfect. The wine alongside was a Merlot-Xinomavro blend, a marriage of familiar Merlot with one of Greece’s principal red wine grapes that makes for a wine with a deep, full body and a great deal of warmth.

Course number five was Shrimp Santorini: a concoction of two plump, spicy shrimp in a sauce of tomatoes, feta cheese, peppers and onions topping a tender bed of orzo, the small ricelike pasta. This was an especially savory and amazing combination with a slight licorice or anise hint from the ouzo blended into the sauce. The traditional Greek liqueur gave it just the tiniest kick. Our wine for this course was Naoussa ’04, from the same Macedonian region as Xinomavro, another red but lighter than the Merlot-Xinomavro blend.

The evening came to a finish with a dessert course that reflected Chef Ruth’s sense of imagination. It has often seemed to me that all Greek desserts consist of only three different ingredients: wheat (as phyllo dough or shredded wheat), nuts, and honey, but this presentation was just a little different. The Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche were a nice variation on the traditional, as was the very tiny — and very delicious — Caramelized Pistachio, Walnut, and Almond Tartlet in a miniature phyllo cup. With this course came Metaxa Brandy, which provides a warm glow indeed to finish off the meal.

Everyone seemed to be truly getting into the spirit of this event and enjoying the special atmosphere provided by the musical stylings of Abe “Dr. Bouzouki” Anderson, who has been playing the instrument since he was 11 years old. The good doctor, born in Australia but now living in Euclid, boasts quite the repertoire, much of which we had the opportunity to enjoy. In addition to the songs you expect to hear from a Greek musician — “Zorba the Greek,” “Never on Sunday” and such — he plays a mean Hava Nagila, and can segue from that to “Turkey in the Straw” without missing a beat. From The Godfather to Fiddler on the Roof, he seems to do it all! To hear him in action, check out his YouTube channel, or go see him with his band, Orion Express. He regularly plays the Sts. Constantine and Helen Greek Festival on Mayfield Road in August, so if this dinner whetted your appetite for more Greek food and music, you can go there to hear more of him as part of a group. He seemed to have as good a time playing for us as we did listening to his music.

Once again, the Bistro served up a dinner unlike all the rest, with a selection of flavors to which we could respond only one way: “OPA!” Which, as Dr. Bouzouki helpfully pointed out to us, is Greek for “Yee-ha!” Don’t miss what’s on tap for May: watch this space for more information on the Sake Dinner!

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Our next Vegan “3 for $30”: “A Night in Budapest”

Vegans–and adventurous non-vegans–you’re going to love the theme of our January Vegan “3 for $30” prix fixe dinner: “A Night in Budapest.” Our vegan dinner for Wednesday, January 19, features dishes inspired by the best of Hungarian cuisine:

Starter
Tomato- Fennel Soup with Cornmeal Dumplings

Entree
Vegan Chicken Paprikash with Potato Gnocchi, Wilted Sweet-and-Sour Cucumber Salad with Dill

Dessert
Hungarian-Style Crepes with Apricot Preserves and Fresh Berry Garnish with Almond-Milk Whipped Cream

Make your prepaid reservations now at 216.481.9635 (for any time between 5 and 9). You won’t want to miss this!

Just a few additions make magic!

Our red snapper has enjoyed a few special additions since our description of it before final preparation of the dish this afternoon and evening…just a few. We thought haricots verts would make a good vegetable addition, and it turns out we were right…they blend in perfectly with the flavor of the fish and the buttery sauce, especially with a slice of lemon and a touch of dill. Then we topped off the cucumber that accompanies the dish — as well as the fish itself — with just a wee bit of fresh chinook salmon caviar.

Behind that addition lies a tale. An acquaintance of ours recently went fishing in Lake Ontario near Olcott, New York, not far from Niagara Falls, where the reintroduction of salmon stock to the lake has helped boost the economy of many a small lakeside town. This is the kind of place where, if you catch an 18-pound chinook, you throw it back because it’s too small. Our friend was lucky enough to catch two huge female salmon loaded with roe, and while he knew what to do with the salmon meat — Marc has taught him how to smoke his own salmon — he didn’t know what to do with all that roe, so he gave it to Marc. Marc processed it by hand — not easy, but we think you’ll believe the effort was worth it. This kind of caviar isn’t heavily salty; it has a milder flavor than many commercially processed caviars. It just seemed like an ideal complement for our red snapper.

As it so happens, you could say it’s Surf and Turf Night here at the Bistro, because we’re also serving up an encore of the Beef Tenderloin we featured last night. Thursdays are always Reprise Nights during the Julia Project, in which we bring back a popular dish from earlier in the week, but this one was so well-liked we brought it back a night early!