Things are growing beautifully on the roof!

How does our rooftop garden grow? Now that we’re hitting the middle of the summer season, you’re probably wondering. Here’s a little visual update for you. First, here’s how the tomatoes looked not long after planting:

Now, a recent picture:

Quite the change, no? The smaller varieties — the Sweet 100s and the Bonnie Grapes — are already starting to ripen:

There are plenty of green tomatoes on the bigger varieties, such as the Bush Goliaths, and with the fine sunny weather we’ve been having, they’ll be ripening soon as well:

Did we mention we put in cauliflower? That’s getting big too:

In their various varieties, the peppers are starting to pop:

The squash is emerging:

And the eggplant, you might say, is hatching:

In short, you’ll soon see plenty of rooftop veggies joining the rooftop herbs like chives, thyme and basil that have been thriving upstairs for quite some time. We are often asked “When are we going to be able to get those Caprese Salads with rooftop tomatoes?” As you can see, the answer is “Soon!”

But even that’s not all. As summer draws to an end, we’ll be reaching beyond our rooftop to add something special to our menu that will also be locally sourced. What will it be? Watch this space to learn more in the future!

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Join us for Bar-B-Q Family Style!

When we said July was Barbecue Month here at the Bistro, we weren’t kidding! We’ve slated a Vegan Bar-B-Q, we’ve got a Latin American Bar-B-Q Wine Dinner in the works…but even that’s not all!

We hope you’ll join us for a Special Bar-B-Q Night Wednesday, July 27, between 5 and 9 p.m. Our $45-per-couple (plus tax and gratuity) feast will include the following classic barbecue fare served family style:

Smoked Bar-B-Q Brisket
1/2 Grilled Chicken with House Bar-B-Q Sauce
1/2 Slab Smoked St. Louis Ribs with House Bar-B-Q Sauce
Rooftop Herbed Redskin Potato Salad
Coleslaw
Our Famous Mac and Cheese
Jalapeno Corn Muffins
Dessert: Strawberry Shortcake with Fresh Whipped Cream

Our fantastic summer feast is available by prepaid reservation only, so call 216.481.9635 and reserve your classic barbecue dinner now!

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!

A few pictures of preparations for tonight’s “Hello Summer” White Wine Dinner

We’re busy this afternoon making fresh Artichoke and Ricotta Ravioli…

…that ends up looking like this:

The phyllo cups are baked and ready to be filled with fresh berries and mascarpone for dessert…

Prime stalks of rhubarb will soon go into the Star Anise-Rhubarb Sauce…

…that we’re making for our Crispy Duck…

Feeling hungry yet? Hope so…it’s going to be a terrific summer night of white wines and the finest in warm-weather dining! See you soon!

“Hello Summer” Vegan Dinner refreshing and delightful

The vegan dining was perfectly suited to the season with last night’s “Hello Summer” 3-for-$30 special. Yes, The Tenant has enjoyed yet another meatless and everything-else-animal-less meal at the Bistro’s talented hands.

First on the menu was Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette. This was the ideal refreshing summer salad, with a variety of crisp greens mixed with the freshest blueberries and sliced strawberries, scattered with sunflower seeds and toasted almond slivers. The blueberry vinaigrette was a fantastic complement and this salad set the stage for an excellent meal.

The main entree, Gardein “Chicken” Scallopini atop Asparagus, Pea, Meyer Lemon and Basil Risotto, arrived looking utterly irresistible, and indeed it was. The gardein, as usual, was a terrific analog for chicken, breaded and topped with a little garnish of frizzled onions that made it even tastier. The risotto was a dream: creamy and rich with the flavor of fresh asparagus, carrot strips, basil and the light kiss of Meyer lemon throughout. As it happened, my friend Mary was in the Bistro last night and she had to have a taste of the risotto, even though she’s not any more of a vegan than I am. She pronounced it delicious, which I thought she would. I guess this means she’s really going to love the risotto that arrives with the scallops at next week’s white wine dinner! I know I will!

To top it all off, the dessert, Strawberry-Rhubarb Crumble, arrived bringing more summery flavors. This was a sweet and pungently tart mixture of strawberries and rhubarb under a crumbly sweet crust, topped with whipped almond milk and a garnish of fresh rooftop mint. Yum!

The 3-for-$30 was a feast for vegans, as well as a bit of a preview of the delights available at next week’s “Hello Summer” White Wine Dinner. If you are not vegan, or not strictly so, sign up for this one before it’s too late! With the combination of carefully selected white wines and Chef Ruth’s cuisine, it’s sure to be a satisfying way to kick off summertime. Hope to see you there!

Join us for one (or both) of our “Hello Summer” dinners

The Memorial Day Weekend is the perfect weekend for us to announce our next set of special dinners coming your way in June.

First, on Thursday, June 16, starting at 5 p.m., we’ll present our next 3-for-$30 Vegan Dinner, “Hello Summer,” featuring just the right flavors in vegan dining for summertime:

Appetizer
Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette

Entree
Gardein “Chicken” Scallopini
Asparagus, Pea, Meyer Lemon and Basil Risotto

Dessert
Strawberry-Rhubarb Crumble

The following week, on Wednesday, June 22 at 6:30 p.m., we’ll seat our “Hello Summer” White Wine Dinner, featuring five courses and five white wines for $60 per person plus tax and gratuity. The menu is just as cool and summery as our Vegan Dinner menu:

First Course
Seared Day Boat Scallop
Risotto with Peas and Asparagus
Truffle Oil Drizzle
Wine: Henri Bourgeois Les Baronnes

Second Course
Field Greens Salad with Strawberries, Blueberries, Almonds and Sunflower Seeds
Strawberry and White Wine Vinaigrette
Wine: Brandborg Pinot Gris

Third Course
Crispy Duck with Star Anise-Rhubarb Sauce
Wine: Clayhouse Adobe White

Fourth Course
House-Made Artichoke and Ricotta Ravioli
Rooftop Garden Herb Cream Sauce
Wine: Buried Cane Dry Reisling

Fifth Course
Fresh Berry and Mascarpone Phyllo Cup
Wine: Andrieux & Fils Muscat de Beaumes-de-Venise

To make your reservation for either, or both, dinners, call 216.481.9635 and ensure your place now. There’ll be fabulous dining this summer at Bistro 185, and our “Hello Summer” offerings are just the beginning!

“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!

Vegan Night features a savory trip to Paris!

The Tenant here, having eaten vegan again tonight! I’m here to tell you the 3-for-$30 Vegan Dinner served up this time around was another fine stop on the Bistro’s world vegan tour.

The festivities began with the Ratatouille Niçoise Salad. This was a rich and spicy combination of fresh tomatoes, onions, garlic, yellow squash, and eggplant, accented with fresh and roasted fennel seeds, orange zest and white wine that really brought the flavor alive. It was served on a bed of greens, garnished with niçoise olives and capers, and drizzled with a balsamic glaze that added a little sweetness to balance out the spice. The flavors were both hearty and just right for springtime. A couple of tender mini-croissants were tucked alongside and came in handy for soaking up excess sauce.

The main course, Gardein “Chicken” Française Finished with a Meyer Lemon Sauce and Imported Lemon Oil, was one in which the sauce truly made the difference. The gentle sauce had just enough lemony bite to accent the “chicken” cut beautifully, and the Potatoes Lyonnaise were rich with saucy flavor. The Haricots Verts Amandine were perfectly green, fresh beans with a spring-y snap and fresh flavor that tasted buttery even without butter. This course was plated up beautifully as well–a feast for the eyes.

I knew I was going to love dessert, because once you say “marzipan,” I am there. The Apple and Marzipan Tart was sheer heaven, dusted lightly with cinnamon and drizzled with both the crème anglaise originally announced and a dark sauce that I forgot to ask the identity of! Whatever it was, it was a perfect complement for the fragile and wonderfully tasty pastry concoction, packed with slender slivers of apple and a layer of yummy marzipan. To my mind, this one should be in the dessert case all the time, vegan or not! It would be a shame for people who don’t normally try the vegan dinners to not get a taste of it. True, it could be made non-vegan as well, but the fact that it was made so deliciously without any animal products is a testament to the versatility shown in the kitchen by Chefs Ruth, Jakub and Todd whenever they’re at work.

Once again, I found myself enjoying a full vegan dinner without feeling I was missing out on any flavor at all. I highly recommend the experience to others…and if you’re vegan, you’ve got to love it! Keep in kind that next month is a multicourse Vegan Sake Dinner. If you love Asian food, you will want to make plans now to attend.

“OPA!” Greek Wine Dinner menu is here!

There’s so much going on at the Bistro this month it may seem hard to catch your breath. And indeed, the menu we’ve got planned for the “OPA!” Greek Wine Dinner on Wednesday, April 27, may just take away what breath you have left! Plan to be here for this culinary visit to the Greek Isles:

First Course
Lamb Keftede with Tzatziki Sauce
Wine: Santorini ’06

Second Course
Sea Bass in the Style of Corfu
with Artichokes, Lemon, Potatoes, Greek Olives, Oregano, Rosemary,
and Garlic
Wine: Moschofilero ’09

Third Course
Greek Village Salad with Pita Bread
Wine: Merlot Xinomavro ’09

Fourth Course
Chicken and Spinach Spanakopita with Dill-Lemon Beurre Blanc
Wine: Naoussa ’04

Fifth Course
Shrimp Santorini: Shrimp, Tomatoes, Feta Cheese, Orzo, and Ouzo
Wine: Nemea ’05

Sixth Course
Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche
Caramelized Pistachio, Walnut, and Almond Tartlet
Wine: Metaxa Brandy

The “OPA!” dinner is $65 per person plus tax and gratuity. Doesn’t just reading about it make you feel like doing Zorba’s dance? Call 216.481.9635 to reserve your spot. We won’t be smashing any plates at the Bistro, but this Greek feast will be plate-smashing good!

Vegan Irish 3-for-$30 makes eyes (and taste buds) smile

The Tenant has experienced yet another 3-for-$30 Vegan Dinner, and this one was every bit as tasty as last week’s Irish Spirits Dinner–and also just as filling!

The starter, Caramelized Onion, Cabbage, and Vegan Bacon Tart, arrived at the bar as a crusty square of pure delight, sitting in a tasty sauce and sprigged with dill. I love caramelized onions, and I love bacon, so this one had to be a winner, assuming the vegan bacon tasted anything like the real thing (it did). To give you some idea of how good it looked, I had folks sitting alongside me at the bar who inquired about it and wanted to know if they might be able to order it separately! I couldn’t blame them, either, because the flavor was as terrific as its looks.

Vegan Irish Stew

The main course, Irish Stew with Vegetables and Gardein on a Bed of Red Bliss Potato Mash with Spring Onions, was not any less stellar. As you can see–so tempting that I forgot to photograph it before starting to eat it! The sauce on this one had an incredibly rich flavor, so savory and full of depth, and the vegetables–which included onions, carrots and blue potatoes, amongst others–were just fantastic. It was studded with big chunks of lightly breaded gardein that had the same chickeny texture and flavor as I’d experienced with the Hungarian-style schnitzel dish. And as if all that weren’t enough, it was sitting on top of those incredible Red Bliss mashers. Heaven!

By the time I finished the tart and the stew I was already feeling pretty stuffed, but there was still dessert to go: Chocolate Mousse Infused with Irish Whiskey. Wow. This mousse was every bit as chocolaty-flavorful and tasty as the Baileys mousse last week, and accented with a big, fat, succulent strawberry of the kind you especially appreciate in the off season. A spray of foamy whipped almond milk on top added a nice topping.

It may be time to put away the shillelaghs and shamrocks for another year as we hope and wait for true springlike weather to arrive (it certainly wasn’t happening last night–looked more like Christmas than the end of March, grumble grumble), but this month’s Vegan 3-for-$30 proved that you don’t need corned beef to enjoy a fine repast worthy of the Auld Sod. Be on the lookout for the announcement of April’s Vegan Dinner–it’s bound to be just as delicious!