As the long weekend (and unofficial summer) begin…

…we hope all our Bistro friends will come join us soon for lunch or dinner, good friends and relaxing times, whether out on the patio or inside. We’ve got plenty for you to enjoy in the warm-weather season, so watch this space!

For example, we’ve added two new specials to tempt you in the door: Seafood Etouffee with Tempura Soft Shell Crab, Shrimp, Mussels and Clams and Rustic Italian Chicken and Pasta with Artichoke Hearts, Olives, Sun-Dried Tomatoes, Roasted Garlic, and Shallots Tossed with Pappardelle Pasta. Mouth watering yet? Come in and enjoy!

Also, on Tuesday, May 31, at 5 p.m., we’re pleased to be part of the LGBT Restaurant Tour. This evening will benefit the Lesbian Gay Bisexual Transgender Community Center of Greater Cleveland. Call 216.481.9635 to make your reservation and have a fantastic dinner with us!

Enjoy “3 for $30” during Cleveland Restaurant Week!

Of course, it’s not just a week, it’s actually two weeks–but that means it’s double the fun. Once again, Bistro 185 is pleased to be part of Cleveland Restaurant Week, November 1-14, when our city’s local independent restaurants extend a special invitation to you to see what we have to offer. And the “3 for $30” menu is a part of it!

At Bistro 185, enjoying a three-course meal for $30 (excluding tax and gratuity) Monday through Friday means you get to choose from these delicious delights:

Salads and Starters
* Soup of the Day
* Chicken and Vegetable Pot Stickers
* Field Greens Salad
* Romaine Wedge Salad
* Coquilles St. Jacques
* House Tempura Vegetables

Entrees
* Chicken Parmesan with Pasta Marinara
* Chicken Paprikash with Dumplings
* Asapragus and Ricotta Cheese Cannelloni with a Rose Bechamel Sauce
* ½ Slab St. Louis Ribs, House Fries, and Slaw
* Medallions of Beef Filet, Hollandaise Sauce, Mashers, and House Tempura Vegetables
* Slow-Roasted Lamb Shank with Mashers
* Sesame-Crusted Ahi Tuna with Sesame Peanut Noodles
* Sautéed Walleye with Herb Butter Sauce, Mashers, and House Tempura Vegetables
* Pan-Roasted Bay of Fundy Salmon with Pecan Butter, Sweet Mashers, and House Tempura Vegetables
* Spinach and Ricotta Cheese Ravioli with Marinara and Touch of Cream
* Spicy Mussels Provencal with Garlic Red Pepper Sauce over Pasta

Desserts
* Choose from a selection of house-made desserts

So there you have it: salad or appetizer, entree and dessert for $30*. And while you enjoy delicious food prepared locally just for you, you support Northeast Ohio’s economy. How can you do better than that?

Whether you take the “3 for $30” option or try one of our other choices, we will send you home with a smile on your face!

*No sharing or substitutions; price does not include beverages

Ay, caramba! We had a great Tequila Dinner!

The Tenant is back, and you’re going to have to make do with me for a while, because Ruth and Marc are going off on a well-deserved vacation. But they’ve entrusted me to write another of my reviews, this one of Wednesday’s Tequila Dinner. At this event, we were able to enjoy some of the many distilled forms of the blue agave plant, which is a succulent plant related to lilies — not a cactus, as some think. It’s been cultivated for many thousands of years, and people have been making tequila from it for quite a long time! We got to taste a few products of that experience.

Things got off to a rousing start with the combination of a Shrimp Tamale and two paired glasses on our tables: one of fresh pickle juice and one of Tierra Organic Blanco Tequila. Tierra is the only organic tequila sold in the United States, and blanco tequila is 100% agave tequila, unaged and untreated with additives. The contrast of the tart pickle juice with this slightly sweet tequila was a tastebud-tingler. So was the tamale, a combination of shrimp, plantain, cornmeal mush (with many tasty spicings and flavorings, including fresh cilantro and lime) served in a corn husk.

The second course was ropa vieja — shredded beef brisket cooked for 24 hours in a bath of Tex-Mex seasonings, seated atop jalapeño corn pudding, and topped with refreshing sour cream. But before it arrived, we were able to get a start on the accompanying tequila drink, an intriguing iced latte of Kahlua and Mexican chocolate known as a “Daring Dylan.” This drink, which I could enjoy as a substitute for chocolate milk any day of the week, featured Don Julio Anejo Tequila (aged in oak at least one year) and was rimmed with a very Mexican flavor combination of cocoa and cinnamon. OK, I admit it: the rim tasted so good, I licked it off!

You’d think the second course of a meal would be an odd place for a chocolate drink to be served, but the Daring Dylan was actually an excellent complement that helped cool the spicy-hot ropa vieja on the palate.

Next came another hearty dish, House-Made Black-Bean, Goat Cheese and Poblano Ravioli. These large, fairly flat ravioli were full of rich flavor from the beans, cheese, and poblano peppers, and sauced with a delicious roasted red pepper sauce streaked with cream. The tequila for this course was a powerful, pungent Don Julio Repasado (100% agave, stored in oak between two months and a year).

Following the intense flavors of this course came some gentle, cooling refreshment. Normally this point of a meal features a salad course, but this one was a little different: Chef Ruth had prepared three different kinds of guacamole. We each had a scoop of traditional guacamole made with avocados, a scoop of sweet and fresh guacamole made with mangoes, and a tart and tangy guacamole made with Marc’s smoked trout. The guacamoles were served with long fried plantain chips atop a bed of carrot and jicama slaw. These were very tasty; I thought the contrasting flavors of the mango and trout varieties were a fun and out-of-the-ordinary twist on the theme. The refreshment continued in the drink served with this course, a Mexican Mojito made with Don Julio Blanco Tequila, spiked with plenty of fresh rooftop-garden mint. Yum!

By this time, though, my eyes were getting bigger than my stomach. I had to have my fifth course, the Seafood Vera Cruz, packed up to go. But that was fine, because I had an absolutely wonderful lunch of it the next day! If anything, the seafood stew, rich with fish, mussels, shrimp and grilled scallop, full of peppers and onions and served over a timbale of saffron rice, tasted even better with the broth aging that extra day for the flavors to marry even more. Utterly delicious. The Tierras Organic Repasado tequila served with it was fiery and intense.

Somehow, even packing up the stew, I found room for the dessert course that night. And was it ever wonderful: tiny chocolate cups of margarita sorbet — like the most concentrated form of margarita slush you’ve ever had — along with smooth, soothing caramel flan and a fantastic churro, or Spanish fried doughnut stick, dipped deeply in molten chocolate. Mmmm-mmm! And the final drink was something special, too: a “Frisky Surprise” featuring Tierra Organic Anejo tequila. This slushy fruit drink was served in tall glasses with an orange slice, and was a refreshing and unusual treat.

So, it was another success for a Bistro 185 special dinner evening — but if you think this one was good, what Ruth and Marc (especially Ruth) are cooking up for October is really going to amaze you. Be sure not to be late signing up for it, because it’s going to be a dinner with a bit of a Halloween-style theme like you’ve never seen or tasted before. What is it? You’ll have to wait a little longer to find out. But watch this space — soon you’ll know!

Pacific Coast Highway Wine Dinner: a refreshing trip!

The video for the Bistro’s Pacific Coast Highway Wine Dinner is ready for your review. As The Tenant, I again had a wonderful time sampling the food and wines the latest special event had to offer, courtesy of chefs Ruth Levine, Todd Mueller and Phyllis Prybor.

Things started off deliciously with “A Taste of Half Moon Bay”: Roasted Oysters with Bacon and Spinach. The oysters were plump and lightly briny with garlicky spinach in their pearly shells, and is there anything that doesn’t taste good with bacon? The accompanying wine was ’06 Evergreen Vineyards Spruce Goose Pinot Gris, from the Willamette Valley in Oregon, a light and fruity contrast.

Next it was off to “San Francisco Chinatown” with Asian-Inspired Medallions of Beef Tenderloin in a Hoisin-Soy Glaze and Fried Rice. Being the lover of Asian food that I am, I’d have to choose this as my favorite course. The ’06 Annabelle Cabernet Sauvignon from Napa Valley served with it was lighter than I expected it to be, especially given its heady bouquet, which is fine with me. I thought it was just right for the food.

The third course was a true coastal cuisine classic: Cioppino, or Fisherman’s Stew, with Sourdough Toast in the San Francisco tradition. The tomato broth was rich with Alaskan halibut, mussels, clams, and shrimp. Our wine for this course was ’08 Michael Pozzan Russian River Chardonnay, which I found to be strong, heady, buttery rich yet dry, and nicely counteractive to the spiciness of the stew.

A crisp and cool salad course came next: Jicama-Carrot-Daikon Salad Brunoise of Melons in a Sesame Vinaigrette. It was an absolutely delicious slaw, dressed just right, and while I wouldn’t have expected it to be paired with a red, the red chosen for it really was a good choice: Kestrel Vintners Lady in Red from Yakima Valley, a smooth blend of Merlot, Cabernet and Syrah.

Course number five was “L.A. à la Wolfgang Puck,” a tribute to Southern California cuisine and its light, fresh flavors: a Smoked Salmon & Arugula Pizzette Topped with Crème Fraîche and Chives. The bounty of the rooftop garden was already making itself known in this one! A more full-bodied wine arrived with this one: an ’09 Montoya Pinot Noir, with lots of depth and fruitiness.

Last but never least, the dessert course for this evening was a Panna Cotta with Mixed Berry Coulis. I’d never had a panna cotta before, and this dish, a kind of Italian pudding made with cream, milk, sugar, gelatin and a hint of lemon zest, was just delightful, especially topped by the zesty berry sauce. Combined with the tiny glasses of ’05 Norman Old Vine Zin Port, it made a fitting finish to the meal.

It was a great evening, and over the course of it the Bistro even celebrated a birthday or two. If this sounds like your kind of fun but you have yet to join us, be sure to sign up for “From Russia with Love,” a feast that will feature Russian champagnes and vodkas with each course, on June 23. You’ll love the food and you’ll learn a lot about what you drink — as well as having the opportunity to purchase some yourself. Don’t miss out!

Menu for Pacific Coast Highway Wine Dinner

The menus is ready for our Pacific Coast Highway Wine Dinner:

First Course
A Taste of Half Moon Bay
Roasted Oysters with Bacon and Spinach
Wine: ’06 Evergreen Vineyards Spruce Goose Pinot Gris

Second Course
San Francisco Chinatown
Asian-Inspired Medallions of Beef Tenderloin with a Hoisin Soy Glaze
Fried Rice
Wine: ’08 Michael Pozzan Russian River Chardonnay

Third Course
Cioppino (Fisherman’s Stew) with Alaskan Halibut, Mussels, Clams and Shrimp
Wine: Lady in Red Blend N-V

Fourth Course
Jicama, Carrot and Daikon Salad with Sesame Vinagrette
Wine: ’09 Montoya Pinot Noir

Fifth Course
L.A. à la Wolfgang Puck
Smoked Salmon Pizzette Topped with Crème Fraîche and Chives
Wine: ’06 Annabelle Cabernet

Sixth Course
Panacotta with a Mixed Berry Coulis
Wine: ’05 Normal Old Vine Zin Port

Cost of our dinner is $6o, plus tax and gratuity. Sign up for this California-style dining adventure by calling 216.481.9635.

A flurry of activity going on now!

So much is happening here at the Bistro that it’s hard to even keep up with it all. To bring you up to date:

WINE TASTING TONIGHT: We’re having a special $10 wine tasting tonight from 6 to 8 p.m. with light hors d’oeuvres, featuring Vino Con Brio Wines: “Matzin” Old Vines Zinfandel, Vino Con Brio Pinot Grigio, Vino Con Brio Petit Sirah, Vino Con Brio “Late Harvest Matzin” and Old Vines Zinfandel. Availability is limited, so if you’re interested, call to reserve a spot.CHEF TODD SHOWS OFF HIS MUSSELS: This week’s new Chef Todd Special will be added tomorrow night. In the meantime Todd is continuing to offer specials from last week. One we hadn’t yet mentioned here (yes, he ultimately came up with three!): Mussels Provençal, steamed in garlic, white wine, roasted red pepper and tomato, flavored with roasted garlic cloves, parsley and scallions, served with thin spaghetti. Try this one for a hearty seafood-and-spaghetti dish!

WEDNESDAY NIGHT IS VEGAN NIGHT: This Wednesday, Bistro 185’s new featured Vegan Dinner Series entree of the evening will be Sundried Tomato Pesto with Tofu, Sauteed Vegetables and Vegan Parmesan over Pasta. Don’t miss this one!

IT’S SWEET TO TWEET: Also, if you take a look at the right column of this page, you’ll see our big news: Bistro 185 has joined Twitter! (We’ll be adding a similar widget to our Web site and Facebook pages shortly.) If you’re on Twitter, please add us to your Follow list; if you’re not there as yet, you can still follow us by searching for “Bistro185” on the Twitter Web site or just following our activity here and on our Web site and Facebook.

Twitter is the place to read our “short bites” on the latest on what’s happening at the Bistro, and also where you can take advantage of special time-sensitive offers available only to those paying attention to our tweets. So keep your eyes on us — it might just pay off! Also, we’d love to hear tweets back from you — did you enjoy your latest meal with us? What would you like to see on the menu in the future? What’s gone that you miss? Let us know!

Behind the Dish: Curried Mussels

Curried MusselsThis evening’s James Beard dish, Curried Mussels, has a pretty straightforward recipe. Mussels are added to sautéed onion and garlic with a fish or chicken stock. When they’re cooked, they’re flavored up with butter, curry and cayenne.

We’re finishing ours with a touch of cream, and serving them the way Beard’s cookbook suggests: with fried onion straws. We’re also adding our own twist: while the Beard recipe calls for rice, ours is a jazzed-up treatment with tropical fruits, including coconut. Come in and try it!

The James Beard Project, Week 2

Here’s the James Beard Project menu for Week 2:

Monday, Nov. 9 — Curried Mussels (James Beard’s Fish Cookery, p. 334)

Tuesday, Nov. 10 — Chèvre-Tomato Spaghetti (Beard on Pasta, P. 150)

Wednesday, Nov. 11 — Chicken Tetrazzini (Beard on Pasta, p. 110)

Thursday, Nov. 12 — Salmon Sauté Provençal (James Beard’s Theory and Practice of Good Cooking, p. 179)

Friday, Nov. 13 — Cream Puffs with Chocolate Sauce (James Beard’s Theory and Practice of Good Cooking, p. 244)

Saturday, Nov. 14 — Veal Chops Niçoise (James Beard’s Theory and Practice of Good Cooking, p. 136)

Behind the Dish: Lamb Shanks with Beans

Tonight’s James Beard dish is pretty basic on the surface: lamb shanks braised in red wine and beef stock with a bit of tomato paste, bay leaves and other herbs. But as usual, we at the Bistro like to change things up a bit, so we couldn’t just serve plain old white beans alongside: our beans are a bit dressed up with bacon, onions and shallots, and some fresh rosemary and thyme. You can really smell the perfume of the herbs coming off this dish and making the beans and the lamb even more flavorful.

But, of course, that’s not all. We’ve got a full lineup of other standards and specials to tempt you. Like a little spice? Has the great weather today made you feel like pretending for a while that you really do live someplace where it’s always warm like this? Go Jamaican tonight with a jerk barbecue mahi-mahi accompanied by tropical fruited rice, rich with bananas, papayas, pineapple and coconut. Or try something else on the specials that’s caught your fancy. For example, the Four-Cheese Macaroni & Cheese with Smoked Chicken and Black Truffle:

This is creamy, smoky, cheesy comfort of the best kind. Or maybe you’d prefer a “Petit Poulet” (chicken) wrapped in bacon with cornbread-andouille sausage stuffing and a cranberry-orange chutney. Or an Italian seafood cioppino, rich with South African lobster tail, scallops, shrimp, mussels, clams, crab leg, Italian sweet sausage and penne pasta in a spicy marinara broth, topped with tempura calamari.

Whatever you do, again, you want to keep one more course in mind, because, as always, there are some beauties in our dessert case. Some of the ones we have on hand right now: pumpkin pie topped with maple-brown sugar whipped cream; triple chocolate cheesecake; and fresh vanilla-bean ice cream. Oh, and did we mention we still have Chocolate Peanut Butter Pretzel Pie?

It’s Saturday night, and it’s going to be a beautiful one. Come celebrate it at the Bistro!

Enjoy your weekend with us!

So, it’s rainy and dull out today. No worries! The sun should be coming out tomorrow for an extensive stay. Besides, no matter what the weather, you can have a great weekend here at the Bistro.

If you want to take “The King”‘s advice and enjoy a clambake, you don’t need to grab a bunch of friends and head to the beach. Just head for Bistro 185 and order an Individual Clambake. You’ll get your own pot all to yourself, with a crab leg, a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, corn on the cob, cornbread and melted butter. It’s so good, you may just feel like singing and dancing:

If that doesn’t strike your fancy, try our 14-oz. Veal Osso Bucco with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta. Or any of our other specials tonight and tomorrow night.

Come on in! Whatever you choose, your heart will be warm, your belly will be full, and you’ll have a real good time.