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

Entrees
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

Dessert
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!

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A delicious “Taste of Fall” vegan-style

Whew! What with all that’s going on at the Bistro this fall, it’s all a Tenant like me can do to keep up with events. (Not to mention eating all this food…oh well, it’s a dirty job but somebody has to do it, right?) I’m happy to report that last night’s Vegan Dinner, “A Taste of Fall,” continued in the tradition of the series. An ideal series of seasonal dishes for sure!

Things got rolling with the Fried Green Tomato and Arugula Salad with Green Goddess Dressing. Not being a native of the South, I’d never tried fried green tomatoes before, but I’m glad I did, because they tasted crispy and delicious on this salad, along with the arugula and more traditional cherry tomatoes. The Green Goddess dressing–an old classic that traditionally includes mayonnaise and sour cream–was an ideal accompaniment in my opinion, too. Obviously, this version didn’t contain mayonnaise, sour cream or anything else that would have required use of an egg or dairy product, but it tasted just as fine as the Green Goddess dressing I remember. And the little corn muffin served alongside was a delightful bonus!

On to the main course: Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms and Vegan Gnocchi with Roasted Root Fall Vegetables. If it looks delicious, let me assure you it is. I’ve said before that, being an admitted meat eater, I’m impressed when vegan cuisine can truly provide anything that seems truly analogous to meat, and to me, gardein fills the bill by bringing the old cliche “tastes like chicken” to life. And it tastes even better when breaded and sauced with a rich, savory marsala-and-shiitake-mushroom sauce. The gnocchi, chunks of root veggies such as sweet potato, and fried strings of onion didn’t hurt any, either. (Oh, and once again my friend Mary happened to be visiting, and I gave her a gnocchi to try. She loved it. She’s skeptical about this vegan stuff, yet whenever she catches me on Vegan Night, she seems to end up trying some of what I’m eating and really liking it.)

To crown the proceedings, what better than a Pumpkin Creme Brulee for dessert? Mine arrived garnished with a plump slivered strawberry and a dollop of almond-milk-and-tapioca “whipped cream” (not appearing in your picture), and as the caramel glaze on top cracked under my spoon the same way a thin glaze of ice gives way atop a frozen pond, I knew what lay underneath was going to be rich and delicious. It was. Seems as if this might be a good recipe to share for Thanksgiving season. Just saying!

Speaking of Thanksgiving, even I don’t yet know what Chefs Ruth and Jakub have planned for vegan dining delight next month, but after this dinner, I certainly am more than curious! Watch this space to see!

Vegans, start your appetites for a Taste of Fall!

We’re busy cooking up a storm for the “Taste of Fall” Vegan Dinner tonight. Come take a look…

The Green Goddess Dressing is ready for the salads…

The tomatoes are breaded up and ready to fry…

Gardein’s also breaded and ready to soon be joined on your plate by the gnocchi…

…and to top it all off, a magnificent finish: pumpkin creme brulees.

It’s going to be one delicious night, so don’t be late for your reservation! Know any other vegans, or anyone else you’d like to show how tasty it can be to eat vegan? You might want to call in another place at the table! One way or another, you’re in for a treat.

October’s bringing a wealth of fall feasts!

While you’re waiting for a review and video of our Israeli Fusion Dinner this past Wednesday, why not catch up on what we’ve got planned for next month and make sure your reservations are in for everything you plan to attend? We’ve got something for everyone in October: vegans, beer lovers, wine lovers, seafood enthusiasts and, yes, those who’d like to spend another Halloween season enjoying dinner Sookie Stackhouse-style.

First up is our “Taste of Fall” 3-for-$30 Vegan Dinner Thursday, October 13. Available from 5 to 9 p.m., this three-course meal highlights rich and homey autumn flavors for cooler weather:

Appetizer
Fried Green Tomato and Arugula Salad
Green Goddess Dressing

Entree
Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms
Vegan Gnocchi with Roasted Root Fall Vegetables

Dessert
Pumpkin Creme Brulee

For those who get a hankering in the crisp, cool weather to head out to the beach, build a bonfire, dig a pit and enjoy a good old-fashioned clambake–but who would be happy to spare themselves the work of cooking–we have good news. The Bistro Clam Bake is back! On Friday, October 14 between 5 and 9 p.m., we’ll be serving up individual clambakes at a cost of $48.50 per person. With each clambake package, you get Manhattan clam chowder, 1 1/2 Ib. whole lobster, 1/4 barbecued chicken, a dozen middleneck clams, corn on the cob, a roasted sweet potato, slaw, cornbread and butter. It’s one of Cleveland’s favorite types of fall celebration, and you don’t even have to cook it yourself to enjoy it! We’ll have extra clams by the dozen available at $10.50 per order; just let us know ahead of time so we can get you as many as you like.

To get yourself in the mood for our next event, watch this:

Prohibition, Ken Burns’ documentary on the effects of the Eighteenth Amendment, debuts in October on PBS. And, as it so happens, October 14-22 is Cleveland Beer Week. What better way to celebrate a festival of beer and a documentary on Prohibition than to salute the end of that 14-year booze ban? Our Twenty-First Amendment Beer Dinner (named for the amendment that repealed Prohibition) at 6:30 p.m. Tuesday, October 18, will pair five courses with five beer selections at a cost of $45 per person. Take a look at this lineup:

First Course
House Smoked Chicken Mac and Cheese
Beer: Back in Black IPA

Second Course
Slow Roasted Beef Short Rib in a Red Zinfandel Reduction Sauce
Fall Root Vegetable Mash
Beer: Brew Free or Die IPA

Third Course
Fried Green Tomato-Pecan Crusted Goat Cheese and Arugula Salad
Beer: Hell or High Watermelon Wheat Beer

Fourth Course
Mojo Shrimp with Corn Pudding
Beer: Hop Crisis

Fifth Course
Bread Pudding
Orange-Vanilla-Fig Balsamic Sauce
Beer: Seasonal to be Determined

This dinner is bound to please all fans of the brew. But if beer isn’t your favorite beverage, perhaps you prefer something else. Something a little redder. Wine or…another drink entirely? As Halloween draws closer, we’re preparing just the dinner for you. Yes, Chef Ruth is once again indulging her adoration for her favorite TV series with a “True Blood: Season 2″ Wine and Spirits Dinner Thursday, October 27 at 6:30 p.m. The menu’s not ready yet, so watch this space to see which way she goes with her theme this time. Just don’t wait–make your reservations now, because this one was a sellout last year!

To reserve your prepaid reservation for any of these dinners, call 216.481.9635. Then get ready to enjoy fabulous food and decadent drink at the Bistro!

“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:

Appetizer
Ohio Corn Chowder with Jalapeno Corn Muffin

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

Dessert
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!

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!

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!

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!

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!