Back by popular demand: CLAMBAKE November 18!

When you’ve got something good, why end it too soon? True, it’s getting colder and snow is even on the ground in some places, but that doesn’t have to mean clambake season is over in Cleveland, where the response to our Bistro clambake was so huge we’re going to do it again by popular demand!

On Friday, November 18, from 5 to 9:30 p.m., you’ll be able to enjoy one last hurrah of beach-style cuisine with our encore Lobster Clambake. At $49.50 per person, this feast includes a 1¼-pound whole steamed lobster, a dozen clams, one-quarter of a barbecued chicken, chowder, cornbread, a roasted sweet potato and slaw.

Our encore clambake is again by prepaid reservation only, so call 216.481.9635 now to make sure you get your share! We’ve got a whole lot of winter coming up…plan now to get your last taste of clambake goodness!

“True Blood” Dinner a toothsome treat!

Well, this Tenant has sure had her hands full (not to mention her stomach) attending all these amazing Bistro events this fall, but they’re all so good that doing so is inevitably a pleasure. This year’s new edition of Chef Ruth’s “True Blood” dinner was certainly no exception. Once again, she amazed us all with the concoctions cooked up for this repast. Let’s review!

Things got off to a pleasing start with our aperitif, Toffoli Pink Shadow Prosecco. This was a lovely Italian red sparkling wine with a light berry flavor that prepared us well for the first course, Rare Ahi Tuna on Organic Greens with Blood Orange and Pomegranate Vinaigrette. Not every dinner begins with a light dish, but this one did, and it was perfect. The tuna, of course, was fresh as could be and the vinaigrette added a spicy sweet-and-sour touch. The wine chosen for this course was Shingle Black Bubbles Sparkling Shiraz, yet another bubbly red. I’d never tasted such a light-bodied, sparkling Shiraz before, at least not that I can recall, so this fruity pleaser from Australia was a revelation.

Next came a dish that is usually served more casually in New Orleans, an Oyster Po’ Boy sandwich, breaded and fried oysters tucked into a long roll with a spicy remoulade sauce. This one was accompanied by a Red Cabbage Slaw with, I think, a touch of jicama added. Just delicious! I think I could have eaten about three of these sandwiches if I didn’t have three more courses to eat. Our drink for this course was Bacon Bloody Mary Shots, a tasty little vial of tomato juice combined with bacon-infused vodka and I’m not sure what else, but it was good.

The third course was the True Blood Tenderloin, a lovely red slab of rare beef sauced and stabbed through the middle with the only thing you can stab anything with on “True Blood” night: a tiny wooden stake. Alongside was a little lagniappe not mentioned on the original menu: a mound of Louisiana-style “Bloody Red Beans and Rice.” Perfect! The meat was soft as velvet and full of flavor, and the red beans and rice added a touch of spice to the plate. The Sly Dog Cabernet served alongside, from Lake County, California, was just right: a smooth complement without being too heavy.

The final savory dish really brought the bayou-style spice to this meal: Creole Shrimp and Grits. The perfectly cooked shrimp lay on the fluffy grits in a pool of rich tomato sauce flavored with onion, peppers, spices and andouille sausage chunks. My dinner partners could not stop raving about this one. They want to see it on the regular menu, and I can’t blame them. Again, the wine served with this course was not particularly heavy: Howling Moon Old Vine Zinfandel, a California red, was more spicy than weighty.

For dessert, we enjoyed three very different kinds of deliciousness. First was the unbelievable Pecan Pie, in which the taste of the huge, perfectly toasted nuts shone through in the ideal balance of sweet and nutty. Next was the scoop of Sweet Potato Ice Cream, full of that delicious fall flavor, not unlike pumpkin in many ways, just a delight. Then there was that yummy little lagniappe with the pink topping: a chocolate cup topped with whipped cream flavored with cinnamon red-hot candies. Ruth called these “Red Devils.” I adore cinnamon red hots, so I loved this. Delicious cranberry drizzle snaked all around the plate and made everything taste even better. To drink, we enjoyed tiny glasses of Blood Orange Chocolate Sabra, which has to be one of the most delicious liqueurs ever made.

One thing’s for sure: when Ruth and Marc invite you to the Bistro for a “bite,” you go home happy. “True Blood, Season 2” did good things to everyone, and even kept with that Louisiana tradition of including a little something extra and unexpected to delight us. Are they already thinking about new ways to go for our jugular next year? Guess we’ll have to wait and see!

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!

Take another “bite” of Bon Temps with “True Blood: Season 2”!

[Disclaimer: The video above contains adult situations. Not intended for viewing by children.]

It was a sellout last October, and it’s back again–the dinner that brought a bite of Sookie Stackhouse’s world into the Bistro to raise everyone’s Halloween spirits. And this year’s “True Blood Dinner” (aka “True Blood Season 2”), although it’s shape-shifted a bit, once again features a full menu of all-red toothsome delights. Chef Ruth has taken care to incorporate New Orleans-style dishes into this year’s offerings to ensure the proper Cajun/Creole atmosphere as depicted in the HBO series. And, like the show itself, the dinner includes plenty of “spirits”–in this case, libations from aperitif to dessert liqueur–in keeping with the red/”blood” theme:

Aperitif
Toffoli Pink Shadow Prosecco

First Course
Rare Ahi Tuna
Organic Greens
Blood Orange and Pomegranate Vinaigrette
Wine: Shingleback Black Bubbles Sparkling Shiraz

Second Course
Oyster Po’Boy
Spicy Remoulade Sauce
Red Cabbage Slaw
Cocktail: Bacon Bloody Mary Shots

Third Course
True Blood Tenderloin–Rare
Wine: Sly Dog Cabernet

Fourth Course
Creole Shrimp and Grits
Wine: Howling Moon Old Vine Zinfandel

Fifth Course
Pecan Pie
Sweet Potato Ice Cream
Cranberry Drizzle
Liqueur: Blood Orange Chocolate Sabra

Cost of the dinner is $60 per person plus tax and gratuity. If you were here for last year’s, you’ll want to return (and feel free to wear your True Blood shirt, if you have one, to get into the spirit of things!); if you missed it, you’ll want to make sure you don’t this time. Call 216.481.9635 now and make your reservation for our “witching hour,” 6:30 p.m. Thursday, October 27–and get ready for a dinner sure to be “bloody marvelous”!

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!

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!

Great excuses to treat yourself!

The Tenant is back, with the specific purpose of giving faithful Bistro 185 fans (and even new friends) a handy excuse for treating yourself to a meal at the Bistro soon. Because I’ve done that recently, and not just for the Vegan Thanksgiving Wine Dinner. I thought I’d share a few of those experiences here.

Last week, I tried the Veal Meatloaf with Shiitake Mushroom Bread Pudding. This was not your plain old mom’s meatloaf! It was tender, delicious and full or rich flavor, and cut quite thick as well. As for the bread pudding, it was an amazing savory reworking of traditional sweet bread pudding…when you think about it, an excellent alternative and analog to the traditional stuffing so often served with turkey and chicken dishes. Chef Ruth revealed to me that the secret to its flavorfulness is setting the pan for the bread pudding right below the meatloaf in the oven so the meat drippings fall right onto the pudding. Now that’s rich!

On another night, it was the Coconut Curry Chicken with Cashews. This was a pot of incredible goodness Asian style–a rich, spicy sauce filled with chunks of chicken, sweet potatoes, chickpeas and, of course, plenty of cashews and topped with snowy white coconut flakes.

These dishes are pretty typical of what Chef Ruth and company have been cooking up in the kitchen lately. If they don’t turn you on, how about Chicken in the Pot with Matzoh Balls, or Veal Osso Bucco with Herbed Polenta? And last time I looked, some of the classic favorites were still on the specials list, from Boeuf Bourguignon to Lobster Ravioli to Four Cheese Macaroni & Cheese to that incredible stuffed double cut pork chop. You know that after you’ve had your fill of Thanksgiving food, you’re going to want something different…maybe even before Thanksgiving…so why not stop by? (For the record, the Bistro will be closed Thanksgiving Day, but open and ready for business again Friday!)

If the dinner entrees alone aren’t enough to lure you in, I’ve got another piece of news to get you in the door…regarding the desserts. Lately one of the standouts has been Red Velvet Macadamia Lollipops, delicious single-serving balls of chocolate red velvet cake with macadamia nuts, drenched in a chocolate or white chocolate ganache, on a stick. They’re served with raspberry coulis for dipping. Need I say “heavenly”? If your entree is so filling you can’t eat another bite, take a few of these babies home. They freeze well. Although they won’t stay in your freezer long, I guarantee.

And then there’s the new form of decadence Ruth just came up with, pictured here. I call it Bacon Chocolate Parfait. She calls it “S’mores on Steroids.” It’s rich, thick Mexican chocolate cream, kind of like a mousse, served in a goblet atop graham-cracker crumbs, topped with miniature marshmallows, and speared with a long, crispy slice of chocolate ganache-dipped bacon. Yes, bacon. All with a little kick of cayenne pepper added. I really don’t know how to tell you how delicious this one is. There’s really only one way to know.

In short…if it’s been a while since you’ve been to the Bistro, you need to come back. Hey, even if it hasn’t been all that long, come back! You’ll be glad you did!

Chef Todd Special this week: Bourbon Street Duck

Feeling a need to jazz up your week a bit? What better way than with a taste of New Orleans? Chef Todd has it in this week’s Chef Todd Special: Bourbon Street Duck in a Bourbon-Caramel Sauce with Praline Nut Clusters, served with a Sweet Potato Flan and some tempura veggies alongside. This dish should also be good for what ails you if you’re suffering from post-Kentucky Derby letdown, as a lot of its flavoring comes from a bottle of Old Grand-Dad. Who needs mint juleps when you’ve got roasted duck sauced with pecans, almonds, hazelnuts, bourbon and sugar? Try this dish and see what kind of sweet music it plays on your tastebuds.