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!

Behind the Dish: Cream Puffs with Chocolate Sauce

Cream Puffs with Chocolate SauceLast night’s James Beard Salmon Provençal is on the menu again tonight! As for tonight’s new James Beard dish, we think this one is going to make a great finish to your meal: Cream Puffs with Chocolate Sauce. The cream puffs are made from a classic French choux pastry recipe and baked up golden brown. We’re filling them with our own freshly made vanilla-bean ice cream before topping them with a chocolate sauce made of heavy cream and both semisweet and unsweetened chocolates and a final touch of powdered sugar.

So, your dessert for tonight is decided. Now your dilemma is: What to have for dinner? Luckily, we have some suggestions. Maybe you’ll want to try our Asian-Inspired Short Ribs. To create those, we’re removing all the bones from the short ribs except one, then wrapping the meat around that remaining bone to impart added flavor while it cooks. The ribs will be braised in a liquid including Asian five-spice powder, hoisin sauce, soy sauce, garlic, ginger and sesame seeds, and served with an organic brown rice pilaf.

Or, you might prefer our Baby Rack of Lamb. Or, you might consider our Lollipop Veal Chop, stuffed with prosciutto and Gruyère cheese, with shiitake mushrooms alongside, served with a porcini mushroom sauce.

Whatever you’re in the mood for, come in and look at our specials and our reliable regular menu. You’re sure to find something that will make you smile and get you ready to enjoy an elegant dessert to top off a delicious dinner.

How long has it been since you treated yourself? Too long, right? Join us at the Bistro for some pampering to start off your weekend the best way.

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!

Read all about it, Part II…

We were delighted to see a rave review of our Julia Project on Cleveland Magazine‘s blog under the “Feast!” category (“Child’s Play”). Local food writer Laura Taxel and photographer Barney Taxel stopped by after a viewing of the movie Julie & Julia to try both our regular-special Boeuf Bourguignon (which is not part of the Project) and the Julia dish of the evening, the sea scallops with green sauce and risotto. “It was superb,” she said. They also enjoyed their free dessert: a slice of Chef Todd’s layer cake made with almond meal, raspberry lemon curd, buttercream frosting and whipped cream. We are very happy they enjoyed their evening with us!