mmmathlage

Sweintraub, By mid- April all of the spring vegetables will be popping up and we should be really dialed in. We look forward to seeing you.

Wow, thank all of you guys so much for the kind words. I am sitting at my desk with a huge smile on my face from our better than expected first night and now all of you have me blushing also. Rockandroller-The small plates are here to stay and I believe we are not the average "small plate" or "tapas" restaurant I only use those words to describe what we do because we haven't invented the word for what we do yet. We are more of a tasting menu restaurant. We do have larger "share plates" that could be an entree if you are so pursuaded. NancyH- The sweet potato appetizer was a sweet potato and licorice parfait with pecan, coconut and brown sugar strusell. Torakris-I wish you could have been here also don't miss us this summer. Linda- Hang on, if the last week is any indication this is going to be a fun ride. Thank all of you again for your continued support.

I just wanted to say thank you to everyone who voted for The Leopard in Northern Ohio Live's "Best Restaurants" issue we are very appretiative. It is an honor to win five awards (best French, most romantic, best ambiance, best hotel dining and best wine list) especially since it's a readers poll, meaning our customers took the time to vote. We are humbled. hmsiegel, We would love to have you hang out for a day with us. You will be surprised by the simplicity to our system and the complecity of our process. PM me so we can work out the details. Matthew Mathlage

Rockandroller, You can see our spring menu at http:/www.theleopardrestaurant.com but that menu is ending it's run this Sunday 7/16. Never fear the summer menu is available right here: The Leopard Summer 2006 Appetizers Day boat scallops root beer float fondue 12 Prawn confit Cheese grits, chorizo, monchego cheese and lovage honey 12 Pan fried prosciutto wrapped dates Crabapple vinaigrette 8 Tuna trilogy three unique presentations 15 Bacon and eggs Pork belly, one eye jack, ginger honey 9 Champagne and cheese Champagne marinated manchego cheese, quince marmalade, and garlic bread 9 Tomato tasting tomato flan, heirloom tomato concasse, boursin cheese “carpaccio” and micro basils 12 “The Leopard” hamburger and potato salad Filet mignon wrapped chopped ribeye, deconstructed garlic potato salad 14 Tapas Scallop and root beer float fondue, Prosciutto wrapped dates and crabapple vinaigrette, Lobster and litchi martini 12 per person Salad Petite greens tender baby lettuces, hearts of palm and gazpacho vinaigrette 8 Belgian Endive and Anjou Pear Brie, pralines, and spiced pear infused white balsamic dressing 8 Tableside Caesar 12 Matthew Mathlage

Nancy, Thank you for the kind words. It is always a pleasure to have diners that appreciate the subtleties that separate a good dish from a great dish. As for the tomatoes we have our farmer start the heirlooms late winter in pots, transfer them to the ground as soon as the weather breaks, still in the greenhouse, once overnight temperatures are safe he transplants them once again into the ground outside to ripen in the sun. Just because it's Ohio doesn't mean we can't have great tomatoes at the beginning of summer. Matthew Mathlage

John Mariani is also looking for great new restaurants for his annual Esquire issue. Basically we need to provide him with a list of very good new restaurants in this area that he can sample to bring him to town and while he's here he will visit other older restaurants and if they're good give them some pub too, seeing how he is a home town boy hopefully he will be simpathetic to our plight. Lets put together a list of great new restaurants we can give him and get him here! MMM

Michael, Let me be the first chef of a "mentioned" restaurant to extend an invitation to you first hand. I’m Executive Chef of The Leopard Restaurant my name is Matthew Mathlage. I challenge you to find a restaurant in the Cleveland area more deserving of national recognition than ours. I assure if you come to The Leopard you will not be disappointed and don't worry about being able to afford your meal, we have a great "best selling author" discount Sunday through Saturday. I hope this doesn't sound to self-serving, but if you don't believe in yourself who will. Food is art...Art is life MATTHEW MATHLAGE