A toast to another top-notch Champagne Dinner!

Hi! The Tenant is back, and, along with Ruth and Marc, hoping you have had a wonderful holiday season so far. They have asked me to remind you that they’ll be open tonight for New Year’s Eve and open tomorrow night, New Year’s Day, for dinner, so you can put a nice cap on your holiday season fun. Are your out-of-town guests heading for home soon? Bring them to the Bistro for a nice New Year’s dinner. Then kick back, relax, and enjoy life returning to normal!

Now, about the Champagne Dinner last Tuesday…I’m not shy to tell you, after having suffered from a dragging-on illness last winter that kept me from being able to attend last year’s Champagne Dinner, I was really looking forward to this one. I had seen the pictures of last year’s, and they were mouthwatering enough to make my soul ache. So this was a Bistro dinner not to be missed for me — and apparently also not for a lot of other people, as the entire “restaurant side” of the Bistro was filled with this sellout dinner group. If you couldn’t make it, though, or didn’t reserve soon enough to get a spot, at least you’ll know what you missed. (This review might even give you a few ideas if you’re still looking for a good champagne to uncork tonight.)

The first course took no time setting the tone for an incredible meal. The Herbed Crêpe with Salmon Caviar, House-Cured Gravlax, Crème Fraiche and Poached Asparagus kicked things off excellently. It was an amazing combination of gentle, paper-thin crêpe, savory gravlax, slightly salty caviar, and dairy-fresh cream. The asparagus was just unbelievable in flavor…it tasted as fresh as if it had been picked off the roof in springtime. I don’t think I’ve ever eaten that fresh-tasting a vegetable out of season. The champagne with this course was also especially fine, Lamarca Prosecco. An Italian wine produced champenoise style every few months, and subjected to a panel review before being released (!), it has a just slightly sweet touch, but not excessively so. Not only that, but it’s an incredible deal, usually available for between $13 and $15 a bottle. Our wine rep of the evening, Greg Webster of Wine Trends, also advised us that it makes great mimosas, so if you’d rather have New Year’s brunch than a New Year’s toast, it’s a fine choice for that as well.

Chef Ruth really got to show off one of her favorite kinds of dishes to prepare in the second course, Duck Three Ways. I’ve heard her and Marc describe this kind of dish to me before, but I’ve never actually had the chance to enjoy it. At center plate: tender, rosy, gently fat-ringed slices of seared duck breast, topped with a delicious mango chutney. At one side, a hearty slice of duck pâté, rich with nuts and savory spice, dressed with a dollop of French grainy mustard. (I love the Bistro’s pâtés. One of my sisters and I have joked that if the liverwurst sandwiches our mother used to pack for our school lunches had only been made like this, we would have enjoyed them much more.) On the other side of the duck breast, a duck confit — tender leg of duck cooked in its own fat to fall-off-the-bone tenderness, then crisped and caramelized in a balsamic ginger glaze. Sounds good just reading about it, no? Oh, it is. The champagne for this course was Domaine des Baumard Brut Cremant Carte Turquoise, a Loire Valley pick that is drier than the Lamarca and well suited to this sweeter dish. It is also not a pricey selection, either!

It was time for the salad course, but this was honestly like no salad I’ve ever had before; it was on another plane. Marc had told me earlier that the basis of this Caesar salad was grilled Romaine lettuce. “Grilled?” I asked. I’ve heard of and enjoyed many kinds of vegetables being grilled, even fruits, to caramelize them and add a crispy texture, but this was the first time I’d ever heard of anyone grilling salad lettuce. Well, they grilled it, and it’s absolutely incredible. Each serving of salad consisted of grilled Romaine leaves topped with Caesar dressing and a shower of Parmesan shavings; four escargot shells, each containing a former resident sautéed to perfection in butter, garlic, and parsley (we had to tease the little devils out with canapé toothpicks); thin, grilled slices of baguette; and garlic cloves roasted until sweet and soft enough to spread on the baguette slices. Remove an escargot from its shell, place it atop the baguette slice smeared with garlic, and take a bite…ahh, perfection! Oh, and then take a sip from your glass of Casteller Cava Penedes, a Spanish sparkler even drier than the second champagne, but still lovely and not so astringent as to get puckery. It just danced on my tongue.

Course number four was a tender, savory chop from Australian aged rack of lamb, cooked perfectly with a crackly skin outside, topped with a rosemary-mint demi-glace that went just as well with the unbelievable Potatoes Anna as with the meat itself. The paper-thin-sliced potatoes were creamy and baked just enough to form the perfect crispy brown crust on top. The champagne for this course was a Laetitia Brut Cuvée, a blended sparkling white that was probably the driest of all we enjoyed. I’m not any more crazy about extreme dryness in wine than I am in too much sweetness, but this one didn’t go overboard and I liked it as much as the others.

Then came course five. To my mind, they were all great, but this was the one that had people around me moaning with pleasure and saying it just has to go on the specials menu. The Seafood Waffle Topped with Lobster-Shrimp-Crab Imperial sounds simple, and it is — but oh, how good! Each serving included one quarter of a round Belgian waffle made with a savory herbed batter; an absolutely huge, split, freshwater flame-grilled scampi shrimp; and a butter-soaked cream sauce studded generously with tender chunks of lobster, Laughing Bird shrimp, and crab. You may recall that a while ago Marc and Ruth explained that Laughing Bird is a brand of Caribbean white shrimp farmed in Belize, raised in filtered sea water, fed a vegetarian diet, never treated with additives or sulfites, and sold fresh. The end result is a shrimp that’s wonderfully succulent and sweet. As for the scampi shrimp, it was so big, plump, and sweet that some of my fellow diners mistook it for a lobster tail. It was that delicious! Along with it we were served Champagne Delamotte, a “capital-C Champagne” in that it’s from the actual region. It was a nicely dry complement to the rich, creamy, buttery seafood dish.

The meal came to a simple but delightful conclusion with a heavenly Chocolate Lava Cake (with the classic crusty exterior/liquid interior) on a bed of strawberry coulis, garnished with blackberries and topped with a generous snowfall of powdered sugar. With it, the only rose wine of the evening, Patrick Bottex Vin du Bugey-Cerdon, also the only one we were served in coupes rather than flutes. It was the fruitiest wine of the evening, but still not excessively sweet…just right.

The verdict: if you missed this dinner, oh dear…too bad, because you missed out on some amazing dishes and champagnes whose goodness is hard to express in mere words! You can, however, console yourself a bit by making a New Year’s resolution not to miss the next Bistro special dinner. This one’s going to be a post-Valentine’s Day fête that just might make an excellent gift for that special someone…the Chocolate Dinner, Wednesday, February 16, 2011. Don’t wait until the last minute, because this one is likely to be another sellout…call now at 216.481.9635 and make your reservations! Happy New Year!

Editor’s Note: An earlier version of this blog confused the scampi shrimp with the Laughing Bird shrimp, which actually stay small but are especially sweet and tasty and were included in the seafood sauce.

Tonight’s Specials: Oct. 5

Starters
Soup of the Day
Gravlax (house cured salmon) with potato pancakes, capers, chopped red onion and sour cream
House Smoked Duck Breast with mango chipotle glaze, sun-dried cranberries, potato pancake and sour cream
Chicken and Vegetable Pot Stickers with sesame-soy dipping sauce
Asian Jumbo Lump Crab Cakes
Romaine Wedge Salad with Gorgonzola dressing, chopped hard-boiled eggs, red onion, bacon and tomato
Warm Pecan Crusted Goat Cheese Salad on a bed of field greens with balsamic vinaigrette
Roasted Organic Beets with goat cheese, honey and balsamic drizzle
Calymarna Brown Figs stuffed with goat cheese and wrapped with prosciutto, field greens and balsamic vinaigrette
Warm Wild Mushroom Salad with pistachios, field greens and raspberry vinaigrette
Coquilles St. Jacques: Baby bay scallops and shrimp in creamy Alfredo sauce with a Parmesan cheese crust
Escargot with Garlic Butter
Puff Pastry Wrapped French Camembert served warm with grapes and toasts
Medjool Dates stuffed with almonds and wrapped with bacon with balsamic drizzle and crumbled goat cheese

Entrees

Lamb Shanks with Baby Fall Vegetables (a Julia Project favorite)
Lamb Moussaka with Greek Salad (a Julia Project favorite)
Sautéed Pork Tenderloin in Prune and Port Wine Sauce with Mashers (a Julia Project favorite)
Steak Oscar: Medallions of beef filet topped with crab and shrimp, hollandaise sauce, tempura green beans and mashers
Boeuf Bourguignon: Boneless Black Angus short ribs slow-braised in a rich burgundy wine sauce with carrots and onions on a bed of mashers
16-oz. Bone-in Cowboy Ribeye Steak with onion straws, sautéed redskin potatoes and house tempura vegetable
Calves’ Liver, pan sautéed, with onion gravy, mashers and bacon
Roasted Half Duck with orange sauce, organic wild rice and house tempura vegetable
Limoncello Chicken: Pan-seared chicken breasts finished in a limoncello cream sauce, Meyer lemons, asparagus, artichoke hearts and snap peas with penne pasta
Chicken Parmesan with pasta marinara
Pan-Seared Day Boat Scallops with black truffle, chanterelle mushrooms and roasted butternut squash risotto
Sesame-Crusted Pan-Seared Wild-Caught Ahi Tuna with wasabi aioli and ginger mandarin drizzle, Israeli couscous and house tempura vegetable
Pecan-Crusted Bay of Fundy Salmon with sweet potato mashers and sautéed spinach
Pan-Roasted Wild-Caught Alaskan Halibut with tropical fruit and nut rum sauce and butternut squash ravioli
Wild-Caught Canadian Walleye finished with a lemon herb butter sauce, mashers and house vegetables, OR tempura style with sweet potato fries, slaw and tartar sauce
Lobster Ravioli with Seared Day Boat Scallops and Shrimp finished with a creamy lobster sauce
Ricotta and Spinach in Fresh Manicotti Pasta with marinara and a touch of cream

Some dinner before your dessert?

After kicking off our Julia Project with a soup of the day and moving on to entrees, our feature for tonight is on the sweet side: Le Gâteau Victoire au Chocolat Mousseline – Chocolate Mousse Cake, from Julia and Jacques: Cooking at Home. If that sounds good enough for you to join us tonight (and when doesn’t Chocolate Mousse Cake sound good?), you’ll be faced with the dilemma: what to order for a main course? Fortunately for you, we have suggestions!

Not to skip anything, let’s take a look at appetizers first. Many of our offerings are standbys that are usually on our menu all year long and that our diners return to again and again, such as our Asian Jumbo Lump Crab Cakes, potstickers, and house-cured gravlax salmon with potato pancakes. Others, however, are only recently added, and if you haven’t seen us in a while, you might want to give one of them a try. Here’s one: Medjool dates stuffed with almonds and wrapped in bacon with a reduced balsamic glaze drizzle and goat cheese crumbles. Or how about fresh white figs stuffed with goat cheese and wrapped in prosciutto with field greens and balsamic vinaigrette?

Now for dinner. How about a Black Angus Strip Steak with with sauteed shiitake mushroom caps and blue cheese mashed potatoes? Steak Oscar — topped with crab and shrimp — or perhaps Chilean Sea Bass treated in the same fashion? Whether it’s lamb shank, pork tenderloin medallions, roast duck with orange sauce or lobster ravioli that’s sounding good right now, you’ll love our specials.

One very seasonal dish you should know about before it’s gone: Wild Caught Alaskan Copper River Salmon with Ohio-grown English peas, haricots verts, asparagus, spinach, baby bok choy and baby redskin potatoes. It’s available only in very limited quantities, so make your reservations early.

Of course, our regular menu of comfort-food classics is always available to enjoy, so if you could go for some good old-fashioned chicken schnitzel and pierogies or a tasty Kobe beef burger, stop on by.

Whatever you’re in the mood for, we hope you’ll come in, bring a few friends to laugh and enjoy the time with, and make this Saturday night a little special.