Float away to happyland with “Bubbles, Barbera and Barbaresco” April 25

The grapes and the cuisine of Italy take center stage this month at the Bistro’s “Bubbles, Barbera and Barbaresco” dinner Thursday, April 25 at 6:30 p.m. With six courses of fine Italian cuisine including an aperitif and antipasto, you’ll feel as if you’ve been transported to the Mediterranean springtime. Courses will include accompaniments of either a robust Barbera or an aromatic Barbaresco wine. Feast your eyes on the menu:

First Course: Aperitif
Prosecco Frizzante
Imported Olives, Bread and Cheese

Second Course
Chicken Napoleon
House-Made Apple Butter, Cured Bacon, Brie and Arugula
Calvados Creme
Wine: Villa Crespia Franciacorta
Brolese Rose, Extra Brut

Third Course
Pasta Puttanesca
Wine: D’Alba Barbera

Fourth Course
Lamb Lollipop Milanese
Wine: Braida Montebruna-Barbera

Fifth Course
Pistachio-Crusted Bronzini
Wine: Pelissero-Barbaresco

Sixth Course
Olive Oil Polenta Cake
Lime-Infused Crème Fraîche
Seasonal Berries
Wine: Dante Rivetti—Moscato D’Asti

Cost of this celebration of the best of the Italian vineyards is $60 per person plus tax and gratuity. Call 216.481.9635 to book your passage now!

Mamma Mia! Vegan Dinner goes Italian!

We have a Vegan Dinner planned for this month that you’re sure to agree is molto bene! The “Mamma Mia–It’s Italian!” Vegan Dinner, from 5 to 9:30 p.m. Thursday, May 17, will star these three Italian courses for $30 plus tax and gratuity:

Starter
Minestrone with Pesto Rouille and Garlic Toast

Entree
Gardein Piccata Style with Caper-White Wine-Lemon Sauce
Gnocchi
Saute of Seasonal Vegetables

Dessert
Limocello-Infused Panna Cotta
Raspberry Sauce
Puff Pastry Tuile

Call 216.481.9635 to make your reservations now for this tour of Italy, vegan style!

Night at the Oscars: Moonstruck and Baby Osso Bucco

Sick of the Cleveland winter? Feel like your life is going down the toilet? Well, snap out of it! Bistro 185 has the solution to your blues with our “Night at the Oscars” special for this Monday through Wednesday. Instead of honoring a Best Picture winner this time around, we’ve chosen a movie that picked up three other Academy Awards for 1987: Best Original Screenplay (John Patrick Shanley), Best Actress (Cher) and Best Supporting Actress (Olympia Dukakis), Moonstruck.

Of course, Moonstruck is all about the moon and the magic it can work on the lives of we humans down on Earth — especially on love Italian-American style. For centuries, full moons have been associated with insanity (it’s where the word “lunatic” comes from), and although we know the moon doesn’t really make you crazy, it does seem to have that effect on people in danger of falling in love. And as it so happens, there was a full moon Sunday…and there’ll be a near-full moon for the next three nights!

So why not take full advantage of this crazy time and enjoy our version of romance Italian-American style: Baby Osso Bucco over Pappardelle Pasta in a fennel, carrot and tomato sauce, garnished with onion straws? We think you’ll “love it awful”!


Night at the Oscars: Doctor Zhivago and Chicken Kiev

Tonight’s salute to our favorite movies to celebrate Academy Awards season features the 1965 winner for Best Picture, Doctor Zhivago. Relive the romance of this classic film tonight by dining on our featured special: Chicken Kiev, stuffed with Brie cheese and basil with potato gnocchi toppped with a creamy vodka-tomato sauce and sautéed spinach. We’ll be featuring this special for the rest of the week (we had originally planned to salute three films per week, but we’re going to feature two per week instead to give everyone a few more days’ opportunity to experience each dish).

We’re also featuring some other wonderful specials to warm your heart this time of year. If you haven’t yet tried our Green Pasta — penne pasta with pesto, asparagus, haricots verts, pea pods and scallions — it’ll provide a welcome spot of color in your cold gray winter. You can add shrimp, filet of Bay of Fundy salmon or chicken breast to this dish as well.

Looking for something completely new? How about our Italian Meatloaf — a combination of veal, sausage, ground beef and pork topped with marinara sauce, served with mashed potatoes and steamed green beans? That’s real wintertime comfort food. Or maybe you’d rather take a mini-vacation in the tropics with Sautéed Wild Caught Caribbean Lane Red Snapper served with a red-pepper aioli, black bean, corn and mango salsa and some bacon corn fritters on the side.

If the bacon corn fritters alone sound wonderful to you, you can get a small plate of them for $5 at the bar during our Happy Hour — along with many other delightful mini-dishes, from sliders to crab cakes, and a nice $5 glass of wine to join them.

Don’t forget, this Saturday is our Fourth Anniversary Party, and we’re going to have even more special things planned, plus a complimentary glass of champagne and a slice of cake for everyone who helps us celebrate!

This time of year, it’s easy to allow cabin fever to get the best of you — but Bistro 185 is your cure. Come on in and say hello. You’ll find we’re just what the doctor ordered!

Italian Regional Wine Dinner: Molto bene!

Hello, this is The Tenant again, with a review of last night’s Italian Regional Wine Dinner. Ruth and her crew may just have topped themselves this time, as far as I’m concerned. This was possibly the best-paced wine dinner the Bistro has presented yet, with an excellent selection of courses beautifully executed — and those who know more about wine than I admittedly do also said the wines were paired perfectly to each course.

Last night’s wines were presented by Jim Dunlevy of Barrel Aged Wine in Concord, Ohio, a direct importer of artisan wines from small Italian regional wineries. He readily shared with us his expertise on these wines, most of which are produced and imported in very small quantities.

The feast began with individual antipasto plates filled with every variety of traditional Italian appetizer, from mozzarella rolls to sliced meats to Italian-style tuna salad, drizzled with olive oil and sprinkled with Parmesan cheese. Slender breadsticks also graced every table and made fine palate cleansers between courses and wines. The antipasto platters were served with 2007 Nicolis Valpolicella Classico DOC, from the region north of Verona and east of Lake Garda, a red wine made with the same varietals found in Amarone and Reciotto. This was a smooth and easily drinkable wine that was a perfect accompaniment to the antipasto.

Next came Tortellini en Brodo, or wild-mushroom tortellini in a very clear, lovely broth. Accompanying this course was 2005 Pavia Bricca Blina Barbera D’Asti DOC. This red wine, a great pasta accompaniment, is very rich and full-bodied, no doubt due to the 11-month-long rest it enjoys in stainless steel tanks following fermentation, to bring out all the flavor of the Barbera grapes the Pavia family has used exclusively in its five generations of winemaking.

The Pappardelle Pasta Bolognese and Natural Pan Sauce with Petit Veal Osso Bucco, with its tender fall-off-the-bone veal and spicy tomato-sauced pasta, had just the right match in the 2006 Poggerino Chianti Classico DOCG. Only 200 cases of this wine are imported into the United States each year; if you were at last night’s dinner you had the opportunity to order your own share, a wonderful idea if you love a wine with a heady bouquet that holds its own when teamed up with a rich meat dish.

Following this course was the delightful Caprese Salad in a Parmesan Basket, bright and fresh with a variety of greens, grape tomatoes, fresh mozzarella slices and balsamic vinaigrette. The salad spilled from a basket made of 100 percent shredded Parmesan cheese — no flour, no filler — and crispy and tasty as could be. Its selected wine was 2007 Piero Busso Langhe Bianco DOC, a spirited 50-50 chardonnay-sauvignon blended white that is also fermented in stainless steel, and imported to this country exclusively by Barrel Aged Wine (only 3,000 bottles are produced each year). As we learned, it’s an ideal wine for salad or for drinking on its own.

So many Bistro patrons especially appreciate Chef Ruth’s touch with a scallop, and that was once again on display last night in the Seared Scallop with Black Truffle Soft Polenta and Asparagus. Each scallop, perfectly cooked, sat on a bed of baby-soft polenta, surrounded by crisp green asparagus slices. The 2005 Palagetto Vernaccia di San Gimignano DOCG, fermented and aged in oak for more than a year, tasted just right alongside.

The ideal finish to the evening came in the form of a Ricotta Mascarpone Crêpe with Zabaglione and Fresh Berries. The zabaglione, flavorful with lemon zest and Limoncello, was delightful and the little added treats on the plate (such as mocha custard in a chocolate cup, topped with a berry) made dessert even more special. So did the wine served with it, 2007 CA’D GAL Moscato Di Asti. The bright, crisp, fruity taste of this white makes it yet another wine that’s very easy to enjoy on its own as well as with a dessert. This one is produced in only a 1,000-case quantity each year and only 100 of those cases per year make it to the USA, so once again this was an opportunity to sample a wine not easily obtained in this country.

It was a special night, full of interesting information, magnificent flavors and experiences, and many delights for anyone who loves well-prepared food and lovingly created small-batch Italian wines. Kudos once again to Chef Ruth and her crew, Jim Dunlevy and the entire Bistro 185 staff for another memorable evening!

If you missed out, the video below will give you a little taste of this very enjoyable evening — and maybe encourage you to sign up for the next wine dinner February 15! Details to come!

Italian Regional Wine Dinner preview!

Here are just a few glimpses of what’s going on as we prepare for tonight’s Italian Regional Wine Dinner. It’s another sellout! If you signed up for this one, you’re going to be glad you traveled through the cold for it…

We sill have a lot of work left to do before we present this feast to you, so please excuse us while we say arrivederci…we’ll greet you again with a hearty Ciao! in an hour and a half!