NancyH

Not that I can think of... fellow Clevelanders are you here? help me out!! ← Wow - that's a tough question! I've lived in Cleveland just over ten years, but I can't think of any food uniquely indigenous to Cleveland except for Dominic Cerino's Blue Egg Ravioli. Still, when I think "Cleveland Food" - I think pierogi and kielbasa - a reflection of the large Polish and Eastern European population here. The grandmas at some of the local Polish churches still make pierogi to die for! Kris - do we need to get you some of those before you leave??

6pm is fine with us.

One of our companions was kind enough to to photograph the goodies! You can view the photos from both of his visits to the Leopard (first in 2000, then last Tuesday) at http://flickr.com/photos/stuart_spivack/sets/138549/ If you want to see our dinner, start at the end and go backwards through the last 12 photos. Thanks Stuart!

I finally returned to the Leopard in Aurora, for my birthday, Tuesday night. I requested a 5 course Chef’s table with wine pairings (which is generally available, as described on their website, www.theleopardrestaurant.com). Chefs Matt and Jeff produced an artful and tasty dinner. Our server, Derrick, selected the wines expertly. Unfortunately, I did not write down the wines, which is a shame because they complemented the foods perfectly. I remembered Derrick from our last visit to the Leopard, even though that was three years ago! As I remembered from our earlier visits, service was attentive and informative. We began with the Amuse Bouche being served to everyone in the restaurant: Serrano Ham wrapped dates, served with crab apple vinaigrette in a plastic “squeeze tube”. The idea is to press the tube and dress it yourself. Cute. The flavors were sweet, salty and tart all at the same time – a wonderful start. Course 1 featured Watermelon! Four small plates offered Chilled watermelon, Champignon marinated watermelon with quince paste, pickled watermelon rind and cheese, Smoked-grilled watermelon with Vidalia onion and blue basil, and a refreshing Watermelon soda in a small glass. I never thought of using watermelon this way – the dishes were light and refreshing, while full of flavor and textural contrasts. Next, we were treated to a serious hunk of lobster accompanied by zucchini cut into papperdelle strips and a tempuraed squash blossom, plated over a broth infused with coconut milk, almonds and a hint of curry. One of the people at the table pronounced this his favorite! The first meat course was Cuba Libre Glzed Pork Belly made with Karobuta pork and plated over thinly sliced fresh pineapple and chipotle cous cous. The chef used a rum and coke reduction to make this dish unique. Ummm – crispy pork skin. Chef Matt asked if he could “test drive” an extra course with us, and then presented us with a rectangular plate holding 2 slices of roasted beet marinated in peach vinegar, a piece of grilled peach, and a small ball of goat cheese rolled in a house made peanut brittle; the plate was dusted with the brittle to bring it all together; it looked like a painting! Though the vinegar threatened to overwhelm the beet, when beet, pear, cheese and brittle were eaten together, the flavors and textures worked with delicious harmony. After a brief Intermezzo of house made sorbet and fresh-chilled berries, we proceeded to Lamb Two Ways: to the left, Sassafrass sous vide Colorado Lamb loin over a carrot/ginger puree, topped with Ohio honeycomb and to the right, Curried breast of lamb, plated over mint riata, and topped with heirloom tomato confit quenelle. By this time, I was getting pretty full (though my male companions had no problem cleaning their plates!). The loin was cooked perfectly and the combination of the puree and honeycomb with it were just amazing. The breast also tasted wonderful (where did he get those perfect tomatoes this early in the season?), but the loin ruled! For dessert, we were offered a Chocolate Sache over strips of chocolate “gel” and chocolate cake, plated with a Citrus vinaigrette and Hawaiian pink salt. With a sweet dessert wine, it was the perfect finish (I couldn’t finish it, actually). Chef Matt then gave us house made macaroons “to go” – I tried them last night and they were exquisite - light and airy, slightly chewy, and filled with a creamy paste Oreos would just love to have! All in all, a great way to get over, er, celebrate a birthday. While the Leopard is a bigger ticket than, say, Parallax, it is a "fine dining" environment that any out-of-town foodie (or local food lover, for that matter) should enjoy. The same talented kitchen feeds the diners at the adjoining Paws casual restaurant, which is less expensive and contains both the cocktail bar for both restaurants and a sushi bar - unfortunately, smoking is permitted in Paws and it permeates the room; fortunately, the smoke does not affect the Leopard.

Mmmmmm - that sounds good!

We finally tried Parallax last night. While I wouldn't call it "fine dining" in the traditional sense (the atmosphere is very casual), the food was spot on creative, fresh, and delicious. Our table was right by the open kitchen and I was particularly impressed with owner Zach Bruell and his partner Jeff, standing at the end of the line, inspecting and finishing each plate before it was picked up by a server. Service was professional and polished. We started with sushi - a Spicy Tuna Roll that featured tuna which had been tenderized - a touch I've never seen before with sushi. It was perfect, and didn't need any of the fiery hot sauce dabbed on the plate, though the hot sauce was worth a taste too. Even the ginger slices, which usually look and taste of packaging or rubber, were fresh and refreshing; I believe that they make it in house. Our companions had the scallop cerviche, which was a bit citrusy for our taste, but the components absolutely fresh and delicious, and an order of escargot, which I did not sample, but which got rave reviews from those who did. We also tasted a lobster roll and a roll made with cooked beef and onion rings (served together as a sushi "surf & turf") that was also very tasty. Parallax is only the second place in Cleveland that has served me sushi worth eating -- sushi that makes you sigh as you taste it because it is soooo good (the other place was Pacific East in Cleveland Heights). Our entrees of Walleye wrapped in a potato sheet and sauteed, served with grilled asparagus, mashed potatoes, and beurre blanc were plate licking good. My husband never eats his vegetables - but he inhaled these, commenting on the crisp texture and grilled flavor. I even finished the mashed potato (which was just a bit lumpy - perfect!), so as not to lose a drop of the sauce on my plate (did I mention it was plate licking good?). Most important - the fish was absolutely fresh. Walleye has a strong flavor, and the moment it gets old, it smells and tastes old - I've eaten a lot of old tasting (or worse) Walleye in my ten years in Cleveland - this fish was a perfect example of what Walleye is supposed to look, smell and taste like. Our companion's seared scallop salad was also artfully done and full of great flavor. We were all too full for dessert. And the prices will not break your bank account. My only complaint was that smoking is permitted at the bar, and the open design of the place does not restrict it to that part of the house. Once the house got crowded and the kithen was cranking, though, it wasn't as noticeable. http://www.parallaxtremont.com/

Hint taken. Has the 5th Ave Deli been there long? I don't think I recall seeing it before. Eastgate is just a short hop from 1/2 price books in Golden Gate, where I spend quite a bit of my trip sitting on the floor of the cookbook section... ←

For Middle Eastern food, I've become very fond of 5th Ave Deli & Grill in Eastgate (Mayfield and SOM). Their hummos and baba are exquisitely fresh and chicken schwarma was to die for. Another recent addition to the Cleveland scene is Anatolia Cafe, which is in Cedar Center, and features Turkish food. It gets raves on the Cleveland Food Forum, and I've been dying to try it (hint, hint).

Our experience at both of these places is that they are both kind of touristy, and therefore very hit and miss. I think we had a good lunch at P. Joes. We had a so-so dinner and a very good lunch at Back Porch. Even going to Back Porch just for drinks has been inconsistent - they are pricey - one bartender gives good pour for the $$, another barely any. They do have lovely views and atmosphere, though.

I have already read your post and bookmarked it as well as a few others I found here (on egullet.) I enjoyed reading your highlights (and lowlights.) How does Louisians Lagniappe rate? We ate there several years ago and the food was good. Anyone eaten there? Any thoughts? Thanks again for everyone's help and if anyone else has any other suggestions I'd love to hear them. Planning trip for end of July/1st of August. Thanks again. ← We've never eaten there and we've heard mixed reviews. I gave the most credibility to the friend who lived in NOLA and was not impressed with the food or the prices.

We've been there once and the food was excellent. We had a three guac sampler - I think they literally smash those to order! They were so fresh and delicious, and each style was unique. We shared the tuna appetizer and the chile relleno, and they were very good - the chile relleno was truly outstanding. Bob had the chicken mole with corn fungus dumplings - while the latter weren't exactly my favorite flavor, it was the best, most complex mole I 've ever tasted. I had snapper, which was slightly underdone, but otherwise delicious, and our other companion had the tuna entree, which was also quite good. PM or email if you want company when you check it out - we need to go again!

I disagree with this - I use chicken feet for soupmaking all of the time (collagen = lush soup), and always make my soup clear. The important thing about clear versus cloudy soup is to never let the soup pot come to an actual boil - boiling heat will cause the release of chemicals in the bones that make soup cloudy. Hence - the saying that "a watched pot never boils" means you should keep watching it so it doesn't boil and turn the stock cloudy (I've been told that this saying is actually Chinese in origin).

Bob and I will dig into the meat department if there are no other takers! Will there be a grill available? In any case, if no one else has a preference, we'll decide on the type of meat at the market. Bob is also very proficient with honing and sharpening knives; he is a die maker by trade.

You're thinking of the former Pho Hua (which just avoided a legal battle with a chain of the same name by agreeing to change its name - I want to say to Superior Pho. Hole in the wall but good - cattycorner to Golden Bakery.

Thank you, Susan, for linking to my earlier post! Shaloop - since February, I've been advised that the Donut Hole has reopened - it always was great for breakfast with family, and I assume it still is, as is the Harbor Docks Silver Sands breakfast. I've been told to avoid the Destin Diner, so we've never tried it. For family dining, Harbor Docks again rates (especially good value at lunch), as does Staff's in Fort Walton Beach, Pandora's, McGuire's, Smiling Fish Cafe, Cafe 331, and Seagrove Village Marketcafe - you may look around a bit to find that last one now, but they promised they'd be there somewhere! Our "knock your socks off" meal was at Cafe Tango, but it really isn't kid friendly (perhaps you could go earlier to accommodate the family aspect). Beachwalk Cafe certainly had "knocking" potential, but I wasn't feeling well and we only had lunch there - again, I'm not sure how the kids would do there. Enjoy your trip and do report back to us!

There are so many great fine dining restaurants in Cleveland that I haven't been able to get to them all yet! And I lived in New York City, Long Island, and Montclair NJ before I moved to Cleveland ten years ago, so I am a tough audience. Since I do not consider myself very knowledgable about wine, I can't comment on the quality of the wine lists, though I've had wine at all of these places and have never been disappointed. To me, "upscale" service means more than one server on my table and/or silverware promptly changed out after each course if the table isn't already set with enough different pieces, exquisitely clean silverware and glassware, food all served at the correct temperature and in conjunction with any beverage ordered, and never having to strain my neck to find a server when I want something. The one thing missing from most fine dining places in Cleveland, however, is a sommelier. These are the ones I have eaten at and enjoyed: Moxie - Straighforward meats, pastas, fish, seafood and vegetables, treated with love - gently sauced when appropriate, loaded with flavor and freshness and served in a lovely but lively atmosphere (gets a little loud sometimes). Desserts are housemade and outstanding too. Beautiful bar, but the bar area is smoky. Red the Steakhouse - One of the best steaks I ever had. Period. Too bad it was before they started to carry bone-in filet mignon - I need to get back for that. Appetizers and sides are imaginative and presented well. The enviroment is hushed but welcoming, with a lot of red color. Service is solicitous. Since it shares the kitchen with Moxie, wonderful desserts abound! Baricelli Inn - More than just artisanal cheeses (which are fantastic), we attended a wonderful dinner there focused on local and sustainable items, which are also the freshest and best tasting, artfully prepared. Though located in Little Italy, the cuisine is "straight ahead" and not really ethnic - as with Moxie, top quality meats, fish, seafood, veggies and pasta are prepared and served with style. It is an old building that also has guest rooms; the dining areas are composed of several relatively small rooms, zealously maintained to create a first class dining environment. Service was upscale. Blue Canyon - We have enjoyed several outstanding wine dinners and many other meals at Blue Canyon - many items for lobster and beef lovers, as well as creative appetizers (duck, duck, goose - duck pastrami, duck confit and goose foie gras on one plate - made a foie gras lover out of me!) and salads (one topped with house-made peanut brittle); scallops are often creatively featured in appetizers or entrees. Chicken, pasta and flatbreads round out the menu. The pastry chef is amazing as well; her signature is to add a shooter of a sweet liquid concoction to many of her dessert offerings (and they are always different). The space is breathtaking in its size and design, especially when decorated for the December holidays. They just opened a gorgeous patio, that is more casual. This is a young place, that is building a core of quality servers and staff. The Leopard (The Bertram Inn) - we've had two meals there. I was most impressed the first time, when the waiter mis-heard my husband's order and served him the wrong entree (a gorgeously presented lobster - but not what he ordered). I agreed to hold off on my veal until his order was re-done, and expected mine to come out either cold or like shoe leather- but they have some sort of hi-tech contraption lamp that held my veal perfectly while they prepared the correct entree for my husband. It was an awsome meal - we enjoyed real Ceasar Salad made from scratch tableside and a house made pastry stuffed with duck for appetizers. They also comped some drinks and dessert for the mishap, which was very nice. The great food was matched by the service, which was upscale perfection. Downtown 140 (Hudson) - A little out of the way, this place is small and cozy, but definitely upscale, and is turning out some exquisite food. Go during the week; we found it too crowded on the weekend, which affected service. Some of the standout items when we went were Kobe Shortrib Springroll, roasted clams with pancetta, fennel, spinach and manchego cheese, calamari with miso chile glaze, daikon radish, green papaya and kimchee (we marveled at how perfect this dish was – tender, fresh, and not a bit greasy), beet salad, crispy duck confit and the best piece of Walleye I've ever had. The fresh fuit filled empanadas were a killer dessert! Giovanni's (Beachwood) - I've only had lunch there once, but the food and service were very high end (as were the prices) - though I would like to try it for dinner, it is almost too upscale, and there are so many other great places to eat! But the lunch was very good. They have a beautiful fireplace and everything is polished and scrubbed; there is a great attention to detail. They bake their own breads; food was fresh and delicious (salad, pasta and fish) and service was perfection - plates are brought out on a serving cart under a gleaming metal dome - perhaps a tad pretentious, but the food under the dome was worthy of the treatment. Parallax, mentioned by Gordon, gets rave reviews and is on our list to get to this summer, as is Three Birds in Lakewood. Lolita is a less upscale cousin to Michael Symon's Lola, which is upscale and will re-open downtown soon; Lolita has fabulous Greek and Mediteranean inspired food in a more casual atmosphere.

I just booked our room at the Best Western (still available @ $71 AAA); the Weber is mostly booked for that weekend - all they have are 2 double bed rooms off the pool for $150 (that's per night). I was willing to spring a little, but . . . . (and I wanted a king bed anyway). We are so looking forward to meeting those of you we haven't yet met in person!

This sounds wonderful - please count me in (and hopefully my hubby Bob too, if he isn't too busy gardening)!

I make my grandfather's tzimmes - he came from Budapest and made it more savory than sweet (a shookle of chopped prunes for the sweet) -start with a bit of flanken, a little sweet potato, a lot of carrots, use a pinch of Hungarian paprika and stew the heck out of it - delicious!

For those of you who love Salmon (and those of you who don't, because like me, unless it was lox, it was always tasteless or worse - fishy smelling and tasting) - Carrie Cerino's has been carrying Clare Island natural wild salmon for over a year. But the best salmon treat is about to come - for a limited time - when the Copper River Salmon begin to run within the next few weeks. In the prior years, Dominic had a supplier FedEx these fish into Cleveland (I had it three times last year, and it was exquisite, especially after a Blue Egg Ravioli appetizer). This year, Dominic has made a deal with the actual fishermen and cut out the little middle man he had - so the fish will get here a day or two sooner - it just couldn't be any fresher unless it was caught in Lake Erie. The texture and taste of this fish is amazing - I can't wait!

Coffee. I was burned with it as a child, and can't stand the smell or taste of it.

Melissa - we looked at Marmoleum and rejected it for a couple of reasons: Very pricey Very few people really knowledgable about it Most important - it is fussy - when we finally got the authorized dealer who was knowledgable into our home, he explained that it has to be sealed at insallation and periodically resealed. We were going to go with ALLOC commerical for our floor, until our contractor convinced us that locking tile products just aren't water tight enough for the way we pound our kitchen. So, we're probably going to go with a sheet good made by Forbo (which makes marmoleum), which is maintenence free and indestructable. Hope this helps. Best- NJH

Cheeeeeeese!

I have heard good things about Sarava, but haven't yet been, either.

I am going to post my report on our recent trip to Destin, but I'm going to start a new thread for it, since this one has kind of languished for a while.