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!

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 Sake Dinner menu offers Asian delights

The menu for our Vegan Sake Dinner Wednesday, May 18, is ready!

First Course
Vegetable Consomme with Baby Bok Choy, Edamame, Shiitake Mushrooms and Vegetable Dumpling
Sake: Naba Shoten Minato Harbor

Second Course
Rice Paper Rolls with Thai Sweet and Spicy Dipping Sauce
Sake: Chokaisan Junmai Daiginjo

Third Course
Salad with Ginger Vinaigrette and Tempura Green Beans
Sake: Dewatsuru Kimoto Junmai

Fourth Course
Grilled Tofu with Sake Shiitake Sauce
Pea Shoots and Grilled Japanese Eggplant with Ponzu Forbidden Black Rice
Sake: Ichishima Silk

Fifth Course
Lychee Sorbet with Berries
Sake: Hideyoshi Namacho

This dinner is $60 per person by prepaid reservation and begins at 6:30 p.m. sharp. Call 216.481.9635 to ensure your place!

It’s Friday, it’s Fry-day…so save the date for Fish Fry Fridays!

Yes, to some people Friday is for partyin’, partyin’, yeah, fun, fun, fun, fun….but for many of our friends who come into Bistro 185, Friday is also Lent. We’re right in the heart of it now, and that means Friday fish fry season is in full swing.

You might say the Friday fish fry is part of our locational heritage. From the time this building at 991 E. 185th St. first opened for business as Fritz’s Tavern, it developed a reputation as one of the best fish fry spots in town. We’ve been extending that tradition with the fish fry offered on our lunch menu, and you’ve loved it–so now we’d like to take it even further!

In that vein, Bistro 185 will be offering a Walleye Fish Fry Dinner selection on Fridays for $18.50. This meal contains everything included in our lunchtime Fish Fry platter: tempura-coated fried walleye, Ruthie’s famous macaroni and cheese, cole slaw, and tartar sauce.  Just call ahead for reservations at 216.481.9635.

Which seat can you take? We hope it’ll be one at the Bistro–but if you’re on the run or would rather enjoy it at home, our fish fry will also be available for takeout. Just call ahead and let us know how many you’d like.

Oh, and yes, we know it’s not Friday yet. We just wanted you to know in advance!

For goodness: Sake Dinner

The Tenant here, with a review of the Bistro’s Sake Dinner last week (if you haven’t yet, check out the video in the previous blog post). As I think I mentioned earlier, I particularly love Asian food, so I knew this special dinner was going to be a standout for me. When Ruth and her team put their talents to this kind of cuisine, it’s always something fantastic, as I remember from last year’s sake dinner. This one was every bit as wonderful.

The courses started off with Seared Day Boat Scallop with Golden Trout Caviar atop Forbidden Black Jasmine Rice with Chinese Sausage and Ginger Beurre Blanc. Again I repeat, if you’re a person who loves scallops but can’t stand the way some chefs turn them into overcooked, rubbery little hockey pucks, you must try them the way Ruth cooks them. They’re always cooked to perfect doneness and then caramelized on the outside just enough to give them a little bit of crispy brown crust to contrast with the tender inside. This one, wearing its gold caviar crown, sat like a king atop a mountain of black rice mixed with tiny chunks of Chinese sausage. The rice had a dense, nutty flavor, and the ginger beurre blanc provided a nice touch of sweetness and just a subtle hint of citrus. The sake served with this course was a very enjoyable Murai Family Tanrei Junmai. As I was last year, I continue to be impressed and dazzled by how many different varieties of sake exist. Yes, I used to think sake was sake; that it was all the same! Obviously, I know better now!

Our second course was a triple treat: Pistachio-Crusted Chicken Tonkatsu with Curry Aioli, Grilled Korean Beef Lettuce Wrap and Sesame Japanese Eggplant. With three items as delicious as these on one plate, it was hard to know which to eat first. I decided on the lettuce wrap, which was a pick-up-and-eat street-food kind of entree. The marinated beef sits in the lettuce leaves with a sprig of green onion and a little marinade dressing, and you just hold it all together and eat it! It was absolutely delicious, with just a touch of mint as a refreshing contrast to the spice. Speaking of spice, the chicken delivered delightfully, thanks to the curry aioli. It was a winning combination of nutty, crispy, and a little hot and tangy. And then there was the sauteed eggplant, tender and flavorful. The accompanying sake was Momokawa Junmai Pearl, which, true to its name, was a cloudy, milky-looking “pearl”-style sake with a lot of “kick.”

Third on our Asian excursion were little pots of Shrimp Scallion Dumpling Soup. The savory broth of this soup contained another triple delight: strips of tender pork in the won ton soup tradition, delicate baby shrimp, and a dainty, positively melt-in-your-mouth dumpling. It was rich in flavor and tasty to the last drop, as were the heady sakes served along with it: G-Joy and Moonstone Asian Pear Sake.

A contrast to the dishes served hot was the fourth course, Cold Soba Noodles with Sweet and Spicy Chili Sauce. This one needed no heat from the stove, because the fire was right in the chilies that flavor it; the noodles were pleasingly spicy and tongue-awakening without numbing your palate. I had fun using my chopsticks to wind up and eat the noodles the same way I used to see my Uncle Frank eat his spaghetti–I guess that despite my love of Asian food, I’m an Italian at heart! The chopsticks were also useful for picking up the scattering of edamame beans that lay at the base of each mountain of noodles. At the peak of that mountain: one heavenly shrimp, just barely coated in tempura batter and fried, greaseless and light as a feather. A full-bodied Murai Family Nigori Genshu sake accompanied this dish.

The last of the savory courses was a treat for sushi lovers, with slices of Yuzu Ahi Tuna Sashimi Style taking the center of the plate. These ruby-red, utterly fresh slices of tuna were coated with a crust of black and golden sesame seeds, and accompanied by a bed of thinly shredded Daikon-Carrot Salad with Ginger Miso Dressing and paper-thin slices of pickled ginger. The contrasts of cool fresh fish, crunchy seeds and spicy-sweet ginger with the refreshing, lightly dressed slaw made for a perfect combination with the Choya Umeshu Sake. As distributor representative Greg Webster explained to us, this sake, made with a fruit known in Japan as umeshu but often referred to by Westerners as a “plum” (you can see it sitting right at the bottom of the container), is the third most popular alcoholic beverage in Japan, after beer and vodka. From its slightly sweet, intense flavor, I could understand why.

The evening ended with a perfect dessert course. Each plate contained a tiny scoop of lychee ice cream in a chocolate cup, a delightfully creamy custard tartlet encased in a flaky-light crust, and a variety of melon balls (and a lychee) that had been marinated in sake. The sake served with dessert was Choya Ume Blanc, a refreshing and mildly sweet ice-wine-like drink, and Choya Sake Jumani, which I think I’d have to choose as my favorite among the sakes for its unique flavor with a hint of lime essence. The perfect ending to an incredible meal!

I had the pleasure of sharing a table for this dinner with the proud mother of Chef Todd Mueller, and we had a fine evening indeed. As you might expect, she’s not exactly modest about her son’s accomplishments in the kitchen, but with a son who cooks the way hers does, she doesn’t need to be! This dinner was another triumph for Chefs Ruth, Todd and the whole Bistro crew. Whether eaten with chopsticks, knife and fork, or a little of both, it was sensational!

If this description has helped whet your appetite for a Bistro special dinner, and especially if you like Southwestern, Mexican and Latin American flavors, you’ll want to make your reservation quickly for the August 25 dinner. It will be a fiesta of tequilas, served with appropriate accompanying dishes. Look for the menu to appear here soon!

Chef Todd throws us a change-up this week

You have to give credit to Chef Todd, because he’s really been busy this week coming up with fresh ideas for the specials menu. Yes, he has added Rum-Painted Grouper to our offerings (and for more details on that, check this blog later tonight), but he has created not one, but two, specials for this week. His other new special is Yogurt-Marinated Leg of Lamb, and it’s like the best gyro you’ve ever eaten, only without the pita bread. Slices of tender, perfectly cooked lamb cut right off the leg (not processed meat, like your typical gyro!), accompanied by circles of yellow and green squash sautéed in oil and garlic and a cool, refreshing raita sauce — a traditional Middle Eastern yogurt-based sauce. It is also served with a delicious timbale of rice seasoned with Middle Eastern spices, raisins and almonds. If you enjoy Greek and Middle Eastern-style food, this one is a must!

But we don’t want to give short shrift to the grouper, so keep posted here for a description of that dish. And if you have yet to try Todd’s Meyer Lemon Chicken Française with Basil Cherry-Tomato Arugula Salad and Potato Tostones, you still have a chance!

A few other notes from our specials menu: we’ve added the Lollipop Lamb Chop Milanese with Vegetable Barley Risotto that was so popular at our most recent “Spring Into Whites” wine dinner. And if you love Asian food, tonight, skip the Chinese restaurant and come here instead for our Asian Trio. It’s grilled beef, shrimp, chicken, potstickers, and tempura vegetables, served with three different dipping sauces: coconut curry, Asian peanut and spicy plum ginger.

Vegans! Remember that wonderful Massaman Curry we kicked off our Vegan Dinner Series with? It’s now on our specials menu, full of tofu, coconut and Thai-style veggies, served with brown rice. And of course, there are plenty of other great staples on the specials menu — ones you’ve come to know and love and ones you haven’t tried yet. So what are you waiting for? Plenty of pleasures await you at the Bistro right now!

Behind the Dish: Baked Salmon with Ginger Sauce

This is the time of year when thoughts of cooking with ginger usually have to do with gingerbread. Well, while ginger is wonderful for baking cakes and cookies, it also works wonderfully with fish — and we don’t just mean sushi.

James Beard’s Baked Salmon with Ginger Sauce is a perfect example of just that. The tender, moist baked salmon is perfectly enhanced by a sauce made with ginger. And to make our sauce, we didn’t use just fresh ginger, but also pickled ginger (the kind you eat with sushi, or our Asian-style crab cakes) and ginger extract. It’s even topped with a sprinkling of candied ginger for more flavor and a little crunch. Definitely not your ordinary salmon dish!

We’re serving our Baked Salmon with Ginger Sauce on a bed of sweet potato mashers with some freshly crispy battered tempura vegetables alongside. Taste it and we think you’ll agree that while gingerbread is a great dessert, gingered salmon is one treat of an entree.

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!

Licking your chops for these chops

The Tenant just came back from my experience with the Côtes de Porc Robert, and a yummy one it was! The pork chop is incredibly thick, and the marinading process makes it succulent and full of flavor. The tomato-onion sauce is terrific and the red potatoes are so crispy and roasty they’re just heaven. The little unexpected touch on the side was tempura-battered zucchini strips — a great idea to go with a tomato sauce. Chalk up another win for Bistro 185!