Fun Showing Off Cleveland Food - Luxe (and Momocho)

Last weekend, we entertained our Chicago friend, food writer Cynthia Clampitt, on her first ever trip to Cleveland. This also gave us an opportunity to return to a couple of local favorites that we've missed, and to sample Chef Brian Okin's fare at Gordon Square's Luxe Kitchen & Lounge. 

We began Saturday evening, at Ohio City's Momocho,1835 Fulton Road (216.694.2122). Cynthia's research project involved corn (as will her next book), so we took her to the most corn-centric restaurant we could identify. Alas, I have no photos to share, due to the dark and red-lit room, but I assure you that Chef-Owner Eric Williams (who was off on family duty that night) and his amazing staff are whipping up Nuevo Latino food that is worth a drive from almost anyplace; Cynthia pronounced it her new favorite restaurant (and given that she has about 1,200 to choose from in her hometown, that's pretty high praise).

We began with a trio of the made-to-order guacamoles (which the house kindly comped, after our 9:30pm reservation had slipped into the next hour before we were seated). The table favorite was the honey crisp apple, mango, thai basi, chile serrano, followed closely by the garlic confit, bleu cheese, chile verde version and the mix-in featuring pickled corn, crab, chile, chipotle. Cynthia and I both enjoyed the beer braised short rib tamales, and Bob chose the Waygu Beef Albondigas (meatballs). We also shared a side order of light and tender smoked gouda tamale dumplings. Though we were too sated to even look at the dessert menu, our server treated us to a small ramekin of Momocho's signature dessert, Capirotada: gingersnap, jalapeno bread pudding with burnt sugar and whipped crema. This sweet-spicy-warming-soothing treat is highly recommended. We returned home wondering how we'd ever be hungry for brunch the next morning.

Sunday morning brought us to Luxe, 6605 Detroit Avenue, Cleveland (216-920-0600). We had been wanting to get there since Brian Okin (co-founder of Dinner in the Dark, and former Chef at Verve and Fountain restaurants) took over the kitchen. I had actually given Cynthia about a half dozen options (we're not big Sunday Brunch eaters) and she chose Brian's menu. As luck would again have it, family duties called  Brian away, and we were left in the hands of Brian's able staff. Luxe is the third Cleveland restaurant I know of that lives in a converted bank space (after Dante in Tremont and Crop in Ohio City) and it also contains an interesting assortment of recycled/repurposed/classic decor.

Our repast began with a basket of freshly baked muffins and butter:

Between this basket and our salad plates, we had the opportunity to taste several different muffin flavors, including blueberry, cranberry, cherry, and my favorite, pumpkin. 

The beet salad at the top of the menu intrigued us, so we decided to order one to share. After Cynthia asked if it would be of sufficient size for us to put in the middle and have at (which the server answered in the affirmative), three plates identical to the one above appeared. This Baby Beet Salad included small rounds of pickled radish that I (who normally finds radish too bitter) really enjoyed, arugula, a generous slice of avocado,  and a topping of crunchy nuts and cheese.

Scramble with chorizo, hot peppers, manchego, tomato-cilantro salsa.

We all swooned over our taste of Bob's plate; fresh chorizo (sourced from the West Side Market, we were told) will do that.

Eggs Benny: English Muffin, Smoked Salmon, Poached Eggs, Hollandaise

Knowing that our dinner plans included Lolita and lots of pork, I decided to go to the marine side with brunch. The salmon was assertive without being fishy (in a belly lox kind of way), and the Hollandaise accompanied it well (a more mild salmon might have drowned in the richness). We all loved the fried potatoes that came on each plate, and were surprised to learn that no animal fats were involved in their preparation; they were that tasty. 

With price points between $6 and $16 for entrees (most in the $9-12 range), Luxe offers tasty fun for everyone on Sunday morning. Now all we need to do is drag ourselves back westward to sample Brian's dinner menu! 

Even More Fun Playing With Holiday Food

Now that my friend Tom has posted the remainder of his photos and descriptions from our Rosh Hashonah dinner together, I'll share my last couple of shots also. In addition, our friend Edsel took some fabulous photos of some of the food, which are posted here.

Here are two photos of the beet salad. It was actually based on an Art Smith recipe I picked up from Cookstr.


Garden Beets, Balsamic Vinegar, EVOO, Ohio Honey, Salt, Pepper, Sliced Almonds



The beets weren't as sweet as we'd usually like them to be (like our corn, victims of the cool, dry summer), but the honey perked them up nicely.


Linda's Brisket with Garden Hot Pepper

Brisket is always better the next day, isn't it! That's a piece of potato kugel in the upper left corner, BTW.

Well, that's it for Rosh Hashonah 5770. Wishing you all a sweet year and lots of fun playing with your food!

Fun Playing with Pizza at Marottas

It had been way too long since we'd enjoyed the oh-so-close-to-NY style pizza at Marotta's. We were in a little bit of a rush last night, but because I needed to pick up a prescription at the Lee-Silsby Pharmacy, we enjoyed a lovely dinner at Marotta's. We split the current incarnation of the Beet Salad: baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts and gorgonzola cheese (we asked for the cheese on the side). The cheese actually paired well with both the beet pieces, and the amazing candied walnuts.

We then split a large pizza (which we just finished for breakfast); Rustica, with sundried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers and mozzarella. The peppers, garlic and tomatoes were beautifully caramelized - a delicious dinner.

Sorry no photos - the room was just too dark for my little point 'n shoot. But there will be lots of great (I hope) food photos to be posted shortly. In the meantime, I can assure you that you will have fun playing with the food at Marotta's.

Fun Flying With Awesome Food at the Fig

I confess - before last night, I had never dined at the Flying Fig, though I had heard many wonderful things about it. So when my friend Elinor and I decided to have a "girls' night out" - she encouraged me to pick a restaurant I'd not yet partaken of, and Flying Fig was my immediate choice. My only remaining question is - why the heck did I wait so long???

The last time I was in this space (across Market Street from The Great Lakes Brewing Company), it was a tapas bar called Keka. It has been reincarnated a couple of times since then, and Chef Karen Small's version is truly a keeper.

I started with a glass of red - a delightful "big" blend that I didn't write down, because I *knew* that they had their wine list on the their website - except - oopsies - the info on the website isn't current. Silly me - I shoulda wroten it down! I really enjoyed the wine (enough to order a second glass of it) and would love to tell you what it was!


Bread Service

The bread was outstanding - among the best I've sampled in Cleveland.


Tomato Soup w/Cheddar Biscuit

My companion enjoyed this soup, which was a daily special. She wasn't so crazy about having the biscuit in the soup, so, without being asked - our server found her a dry biscuit, which she liked very much.


Roasted Beet Salad with Local Apples, Goat Cheese, Walnuts, Local Honey, Herb Vinaigrette










Sandwiched between the red and orange beets was the most delectable goat cheese. I asked the server if it was MacKenzie Creamery (since they feature that local Slow Food Member's product in some dishes) but she wasn't sure. Whatever it was - it melted in the mouth. The whole salad worked together in perfect harmony.


Baked Monkfish with Wild Rice Pilaf and Broccoli Rabe

Elinor - who had only eaten lobster once before, and monkfish not at all, decided to be adventurous and try this dinner special. She confessed that it wasn't exactly a texture that she was expecting (I had explained about "poor man's lobster", but I hadn't realized that she'd never really had lobster). She'd never had rabe before, either. Nevertheless, I think she enjoyed trying something new. My taste of this fish was very good, though my entree absolutely blew me away.


Seared Halibut with Fresh Spatzel tossed with Asparagus and Mushroom, topped with Mandarin Orange Slices and Salad, with Buerre Blanc



Wow. All I can say is that this piece of "Cleveland" fish was every bit as fresh, delectable and satisfying as any of the fish we had on our trip to Florida in February. Moreover, the fish was perfectly seasoned and perfectly cooked. And I especially appreciated the placement of the Buerre Blanc (which was also perfect) to the sides of the fish, allowing me to dab at it while also allowing me to enjoy the fish pristinely (and with less butterfat - which I am conscious of since my dad spent his 70th birthday having a 99% coronary blockage stented last week!). And at the top - several slices of fresh (not canned!) Mandarin Orange - yum! Both fish dishes were priced comparably with what we paid for the best fish dinners we had in Florida, and they tasted as good.

We did not order dessert - hard to do, as plates of heavenly looking treats passed us by on their way to other tables. Still, a starter and entree each provided more than plenty of food to sate our appetites, and it was food of the highest quality.

Flying Fig has a Happy Hour Tuesday-Friday from 5pm-7:30pm with $5 wine and $5 appetizers - I look forward to trying that, too!

So, I am sorry that I waited so long to play with the food at the Flying Fig; I won't make that mistake again! The food, and the staff, which provided outstanding service, are fun and first rate!