mmmathlage
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Posts posted by mmmathlage
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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.
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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
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I will have to check this place out. I've heard of it because I've planned several meetings at the Bertram but I've never actually been there myself, that's a real haul from the SW side of town. But I'm always making recommendations for people looking for places for dinner, this one will be added to the list. What's their appetizer menu like? Generally when a place is expensive like this we just get apps and salads so that we can sample the food. But neither of us are big seafood lovers. It seems more and more if a place has 10 apps, 8 of them are seafood. Great for everyone else, not so great for me.
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
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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.
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
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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
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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
Light Bistro - Cleveland
in The Heartland: Dining
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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.