Enjoy our 3-for-$30 menu during Cleveland Restaurant Week!

It’s Cleveland Restaurant Week, and Ruth is especially excited because she’s just been elected to the board of Cleveland Independents, the group that sponsors this annual opportunity for you to sample our unique, locally based restaurants at special prices.

If you’re a loyal Bistro 185 guest, you already know what we can do, and we hope you’ll plan to join us during Restaurant Week for more. If you’ve never visited before and are thinking of giving us a try, we’re eager to have you stop by and sample the pleasures of dinner with us.

Plan now to come in Monday through Friday (through November 11) and choose your three-course feast by selecting one from each category:

Salads and Starters
Soup of the Day
Chicken and Vegetable Pot Stickers
Field Greens Salad
House Tempura Vegetables

Chicken Parmesan with Pasta Marinara
Slab St. Louis Ribs, House Fries and Slaw
Medallions of Beef Filet, Hollandaise Sauce, Mashers and House Tempura Vegetables
Sesame Crusted Ahi Tuna with Sesame Peanut Noodles
Sautéed Walleye with Hollandaise Sauce, Mashers and House Tempura Vegetables
Pan-Roasted Salmon with Pecan Butter, Sweet Mash and House Tempura Vegetables
Jambalaya with Andouille Sausage and Chicken, Topped with Rice and Black Beans

Key Lime Pie
Coconut Cream Pie
House-Made Ice Cream
Chocolate Crème Brulee
Warm Chocolate Molten Cake

Please note that entrees are not available for sharing and there are no substitutions; price also does not include beverages, tax or gratuity. The $3-for-$30 menu is available dine-in only.

If it’s been a while since you had a nice night out and you want to support the local economy when you plan that occasion…if you’re tired of the chain restaurant experience, but afraid that any “tab for two” at a one-of-a-kind place will end up in the three figures…or you just want to get together with some friends over a truly first-class meal without breaking the bank…you owe it to yourself to come to the Bistro and see how far we can stretch your $30! We know you’ll come back!


Here’s a little taste of “True Blood” in advance!

We’re almost ready for our “True Blood” Wine Dinner tonight…are you?

The tenderloins are ready to cook…

The sweet potato ice cream is churned, swirled and set to go…and we can tell you now, it tastes marvelous…

…and what have we here? This wasn’t on the original menu…

…Hmm. Could this be what they call in Louisiana a “lagniappe”–something unexpected, a little extra treat? And if so, what is it?…Oh no, we’re not telling you that. You’ll just have to find out tonight!

“Farm to Table” Wine Dinner: one delicious trip!

The Tenant is back, with the story of the latest Bistro wine dinner. It was truly a celebration of everything local at a time when the local eating just doesn’t get any better. And the wine was just as local as the food, being a product of Laurello Vineyards & Winery in Geneva. Not only did Laurello provide a wine for each course, they added a few bonuses: an aperitif to start off the meal and a sneak preview of two of the wines, including (at the end of the dinner) a special pre-release sample available for diners to pre-order. So, whether you were a connoisseur of fine food, fine wine or both, signing up for this event meant you were in for a truly special evening!

The aperitif wine, we learned, was Laurello’s Muscat Blanc ’08. Made with grapes native to Alsace, this was a fruity, flowery, surprisingly dry (without being puckeringly so) wine. I enjoyed it a great deal, and was sorry to learn that this was the final vintage for this particular wine. I liked the fact that despite being a muscat, it wasn’t especially sweet or dessert-like, but apparently that’s what people expect from a muscat and that’s what Laurello’s going to produce from now on.

On to the first course! Normally Bistro wine dinners don’t begin with salad; the salad course usually appears somewhere around midmeal. This one, however, was an exception, focusing on the superstars of the breakfast table, bacon and eggs. Well, pork belly and eggs–and what is bacon, in the USA anyway, if not pork belly? Organic greens bedded a thick chunk of smoky, crispy pork belly, cherry and grape tomatoes from the Bistro’s rooftop garden and a gently sous vide poached organic egg from Blue Pike Farm, an urban farm on East 72nd St. This salad was called a “hunt and peck” salad because the Blue Pike Farm eggs come from hens that freely roam the farm “hunting and pecking” for their meals rather than being fed industrial chicken feed–genetically modified or otherwise. Instead of commercial feed, they’re eating bugs, worms, grass, seeds and whatever other tasty items they find–and, as a result, not only do their eggs taste better, they’re more nutritious, with less cholesterol and saturated fat and more vitamins and omega-3 fatty acids. The truly organic “hunt and peck” eggs on this salad truly made it special, and so did the honey-lemon dressing made with honey from Mark’s Apiaries in Painesville. Laurello’s accompanying wine was an ’08 Chardonnay, pleasantly dry and crisp.

I knew from having a little sample in the afternoon that I was absolutely going to love the next course: a big, beautiful bowl of Ohio corn chowder. This version was every bit as delicious as the vegan version the previous week, but it had an additional attraction that version lacked: two pieces of delicately tempura-fried Lake Erie walleye. Just amazing. The wine for this course was a dry Riesling from last year, which I really liked a great deal and went perfectly with the chowder.

The flavor delights of organic produce continued with the third course, the Chicken Roulade with Rooftop Garden Herbs on a bed of local-produce ratatouille. The meat was incredibly flavorful and the vegetables and herbs were savory and just right. You know they haven’t traveled far when they come right down from the roof! I make no bones about loving the fact that as a tenant, I can nip out to the rooftop garden and grab a tomato or some herbs for my own cooking from time to time, but I tend not to get as fancy with what I do as Ruth does. What she makes is terrific! Laurello’s wine for this course was a Cab Franc ’07, a gold-medal winner they look upon as their landmark wine. A combination of Cabernet and Bordeaux grapes gives it a velvety balance of fruit and acidity; they say this is the kind of wine that you can cellar for years and it will hold up beautifully.

For course number four, we were each served a huge and beautiful Caprese Ravioli pocket, made from Ohio City Pasta and stuffed with more rooftop tomatoes, fresh mozzarella and rooftop basil, topped with smoked tomato cream sauce and garnished with leaves of that same basil. I think I could have eaten several of these ravioli happily! Laurello provided us here with the first opportunity in Northeast Ohio to taste their French oak-aged Pinot Noir ’08, which I found sweet, fruity and aromatic yet light.

Finally it was time for dessert, which made it clear that Chef Rich, the Bistro’s ice-cream specialist, has still got the touch. The Brandy Peach Compote made with local fruit was treat enough, but the peach ice cream it graced, made with milk from Pomeroy’s Snowville Creamery, put it over the top. The pasture-raised, grass-grazing cows of Snowville produce rich, sweet and incredibly nutritious milk, and the resulting ice cream is just what you’d expect it to be with that kind of foundation. Each bowl of ice cream was topped with a crispy golden-brown almond tuile, the ideal accent. Laurello’s dessert wine was a 2010 Sweet Genevieve Ice Wine, named for their mother. The course couldn’t have had a more ideal wine.

At the end of dessert, Laurello had one more surprise for us: a bonus tasting of a wine that’s not even on the market yet. Their “Christopher” 2009 Fox Hollow Vineyard Reserve Cuvee is, they say, the richest, most concentrated wine they have ever produced. This one, scheduled for release in October, did indeed taste rich, smooth and incredible.

What I found interesting about Laurello’s wines was not only the high quality and the variety, but the fact that so many of the ones we tasted are relatively inexpensive. I know the next time I’m looking for a nice Riesling, for example, I can buy one from Laurello for $12 a bottle. This whole evening was a fine showcase of just how deliciously, and healthily, you can eat and drink from the bounty of Northeast Ohio. We are truly fortunate to be living in the time and place we are: on rich Lake Erie land, in a time when local vintners realize they can grow far more more than just Catawba and Concord grapes, and enterprising people are staking out vacant lots in the heart of the city, planting them full of good things to eat, and letting flocks of chickens have the run of the place. What they’re creating is nothing less than a renaissance, and we are all benefiting from it.

Keep watching this space. There’ll be some announcements of new events for next month soon, as well as a special one for those who love to eat local. It all sounds to me like it’s going to be pretty wonderful.

We’re going “Down on the Farm” in August!

This August, the Bistro goes “Down on the Farm” so our guests can enjoy the greatest products of the local harvest in the best season for eating local! Our special dinners for the month — both vegan and non-vegan — focus on fresh local produce from some of the best providers in Ohio, as well as the harvest we’re reaping now daily from our own rooftop garden.

Our Vegan Dinner Series features another 3-for-$30 special, our Farm to Table Dinner, Wednesday, August 17. Our three courses:

Ohio Corn Chowder with Jalapeno Corn Muffin

Local and Organic Ratatouille
Rooftop Garden Herb-Crusted Gardein
Roasted Local Fingerling Potatoes

Grilled Stone Fruit Compote
Olive Oil-Lemon Cake
Almond Milk Whipped Cream

For the non-vegans and wine lovers, our Farmer’s Market Wine Dinner at 6:30 p.m. Wednesday, August 24, spotlights five courses of local goodness, paired with wines from Laurello Vineyards & Winery of Geneva. Cost of this dinner is $65 plus tax and gratuity. Our course lineup:

First Course
Hunt and Peck Organic Greens Salad with Blue Pike Farm Organic Sous Vide Egg
Crispy Pork Belly
Local Honey Lemon Dressing
Wine: Chardonnay

Second Course
Ohio Corn Chowder
Tempura Lake Erie Walleye
Wine: Dry Riesling

Third Course
Organic Chicken Roulade with Rooftop Garden Herbs
Organic and Local Ratatouille
Wine: ’07 Cabernet Sauvignon

Fourth Course
Caprese Ravioli, House Made with Ohio City Pasta
with Rooftop Garden Tomatoes, Mozzarella, and Basil Smoked Tomato Cream Sauce
Wine: ’08 Pinot Noir

Fifth Course
House-Made Snowville Creamery Peach Ice Cream
Brandy Peach Compote
Wine: 2010 Vintage Ice Wine

Both of these dinners will be something special, so don’t delay — call 216.481.9635 and make your reservations for them now!

Menu for Sake Dinner is ready!

You already know what we have planned for the Vegan Sake Dinner — so what’s in store for the non-vegan version on Wednesday, May 25? We can tell you now:

First Course
Seared Day Boat Scallop
House-Cured Pork Belly
Sauteed Shiitake Mushroom Cap
Ginger Plum Sauce

Second Course
Roasted Asian Duck with Miso-Orange Sauce
Black Forbidden Rice

Third Course
Sesame Ahi Tuna
Pickled Ginger
Asian Greens

Fourth Course
Roast Pork and Crab Dumpling Soup

Fifth Course
Cold Soba Noodles with Sweet and Spicy Chili Sauce
Tempura Shrimp
Tempura Green Beans

Sixth Course
Green Tea Ice Cream with Fresh Berries

This dinner starts at 6:30 p.m. sharp and the cost is $75 per person plus tax and gratuity. Keep your eyes here for future information on which sakes we’ll pair with which courses. In the meantime, make your prepaid reservation at 216.481.9635 and get ready for a true Asian gourmet experience!

Vegan Dinner menu is ready!

The menu for our three-course prix fixe Vegan Dinner Wednesday, December 15, is ready!

Butternut Squash Soup with Roasted Garlic and Caramelized Vidalia Onions

Eggplant Parmigiana with Whole Wheat Spaghetti and Vegan Mozzarella Cheese and Slow-Cooked Marinara

Apple Pie and Vegan Vanilla Ice Cream

Remember, this dinner is $30 plus tax and gratuity, by prepaid reservation only (open seating). Make your reservation today at 216.481.9635 so you don’t miss out!

Join us for our Sake Dinner July 28

Whether you’ve already experienced the pleasures of a sake dinner at Bistro 185, or you’ve never tasted sake before, our July 28 “Sake To Me II” Dinner is an evening you shouldn’t miss — especially if you’re a fan of Asian-inspired cuisine. We’re planning a delightful evening of six courses perfectly paired with a selection of six sake wines that is sure to leave your tastebuds delighted. Here’s the menu:

First Course
Seared Day Boat Scallop with Golden Trout Caviar
Forbidden Black Jasmine Rice with Chinese Sausage
Ginger Beurre Blanc
Murai Family Pearl Genshu Sake

Second Course
Pistachio-Crusted Chicken Tonkatsu with Curry Aioli
Grilled Korean Beef Lettuce Wrap
Sesame Japanese Eggplant
Moonstone Asian Pear Sake

Third Course
Scallion Dumpling Soup
Choya Umensu Sake

Fourth Course
Soba Noodles with Sweet and Spicy Chili Sauce
Tempura Shrimp
Moonstone Raspberry Sake

Fifth Course
Yuzu Ahi Tuna — Sashimi Style
Daikon-Carrot Salad with Ginger Miso Dressing
Moonstone Plum Sake

Sixth Course
Lychee Ice Cream
Sake-Marinated Assorted Melons
Custard Tartlet
Murri-Sugidama Sake

Cost of our Sake Dinner is $65, excluding tax and gratuity. Our Russian Champagne and Vodka Dinner sold out, so be sure to make reservations for this one early to secure your place. Call 216.481.9635, and accompany us on a culinary journey to Asia that you’ll never forget!

Beer Dinner Night Menu for April 14

We hope you’ll be all done with your taxes by Wednesday, April 14, because the Bistro 185 Beer Dinner, featuring beers from California’s North Coast Brewing Company, will be the perfect way to celebrate. Here’s the menu we have planned:

Cheese Fondue with Homemade Soft Bavarian Pretzel
Beer: Scrimshaw Pilsner

House Smoked Duck Jambalaya
Beer: Red Seal Pale Ale

Sausage, Kraut and Potato
Beer: Brother Thelonious Belgian Dubbel Style Ale

Watermelon, Tomato, Basil and Feta Salad
Beer: PranQster Belgian Style Golden Ale

Low Country Shrimp and Grits
Beer: Old Stock English Strong Ale

House Made Stout Ice Cream with Caramel and Fleur de Sel
Assorted Chef’s Whim Desserts
Beer: Old Rasputin Imperial Russian Stout

Our Beer Dinner is $50 per person plus tax and gratuity. If you haven’t made your reservations yet, what are you waiting for? Call 216.481.9635 and get ready to enjoy a hearty beer lover’s dinner!

Behind the Dish: Braised Lamb Shanks with Tomatoes and Sausage

Here’s a secret: we’re swapping out the main element in a James Beard recipe tonight to bring you Lamb Shanks with Tomatoes and Sausage. Because, truth be told, his original recipe calls for veal shanks. However, we feel that the flavor will be even richer using lamb shanks — truly exceptional — so we’re subbing them for the veal.

The dish calls for braising the shanks in tomatoes and white wine, parsley and basil, then adding partially cooked sausages (we’re using Italian sausages) during the final cooking time, until they’re cooked all the way through. We’re serving our shanks, tomatoes and sausage with an assortment of fall root vegetables including parsnips, turnips, carrots, rutabagas, Brussels sprouts, sweet potatoes and purple potatoes — and a little fennel and rosemary. Now that’s hearty — and the flavor is exquisite!

Warning to those who can’t resist dessert: we still have Cream Puffs with Chocolate Sauce available, and now you can choose them filled not only with ice cream, but with pastry cream. Either way, you will be amazed.

Behind the Dish: Linguine with Tomato-Shrimp Sauce

Our James Beard dish for tonight should more properly be called “Spaghetti with Tomato-Shrimp Sauce,” because that’s really what it is. We’re using spaghetti instead of linguine for our pasta. It begins with a light sauce of tomatoes in puree, onions, salt, pepper, basil and butter. Shrimp, sautéed in garlic, parsley, olive oil, and Tabasco or red-pepper flakes are added to that. The whole thing is served atop the pasta, which in our case will be spaghetti. A spicy seafood excitement for the senses!

Tonight is also a great chance to catch up on some James Beard dishes you may have wanted to try earlier but missed out on: the Veal Chops Niçoise and Salmon Provençal are both back on the specials menu. And we’ve still got some of those Cream Puffs with Chocolate Sauce, filled with our vanilla-bean ice cream!

RUTH PITCHES FOR ONE OF OUR SUPPLIERS: If you haven’t yet seen Ruth’s new commercial for Dean Supply, check it out:

Like Ruth says, Dean Supply definitely helps keep us going! If you’re in the market for items to outfit your kitchen or bar at home, or searching for that perfect gift for someone who loves to cook or bake, stop by and see their selection. You just might find what you’re looking for!