Fun Playing with Food at Bar 50/20 AKA Mish Mosh

Mish Mosh made it's first appearance on this blog in March 2017. At that point, we'd only scratched the surface of their food; I thought surely I'd posted about them again. But with the roller coaster our lives have been on the past few years, it never happened. Until now. 

Chef-Owner Howard Curtis and his sons, Chandler and Skyler Curtis, cook up an eclectic menu and a constantly changing bevy of specials for lunch and dinner Monday through Saturday at their cozy space located at 5020 Brainard Road in Solon. In nice weather, their outdoor patio is primo. Howard's wife and Co-Owner Jamie curates a lovely wine selection year round. It is one of our favorite places to dine. A base menu of starters, sandwiches, burgers, pizza, salads and entrees is complemented daily by a specials list that can compete with any restaurant in Cleveland for quality, freshness and creativity. Price points range from $10 up to $24 for the Strip Steak, and mid twenties to low thirties for some specials.

Since it seems my photographs have been accumulating for over two years, here are some highlights:

This gorgeous piece of cod was also from the 2017 Lenten season. 

Continuing from 2017, this Special featured Tortellini, tossed with sausage, seafood and cream.

Bob enjoyed their take on a Banh Mi. Roast Pork, Country Pate, Pickled Carrots, Daikon Radish, Nuoc Mam Cham were served on a Crusty Baguette. It took them a while to get the hang of the fresh cut fries, but get it right they do!

When Stuffed Cabbage is on the menu, it is on my plate! Served here with potato-cheese pierogi (and a tossed salad first, with housemade balsamic dressing). Oh, there it is:

Their Bourbon Street Cobb Salad resembles no Cobb salad I've ever had, but it's delicious. After the first time I had it, I asked for the dressing on the side because it is a spicy meatball! Mixed Greens, Rice, Cheddar and Mozzarella, Scallion, Roasted Peppers, Cajun Ranch with an "add" of chicken. 

This Sausage Kale Soup actually made kale not just palatable, but delicious! Another awesome soup selection is their Clam Chowder with Bacon.

This particular dinner was enjoyed on the aforementioned patio. 

Another standout from the regular menu is the burger selection. 

Bob loved his Cajun Burger. Caramelized Onion, Mushrooms, Pepper Jack Cheese, topped with Cajun Ranch. 

This Pork Chop special also made Bob very happy, There were enough leftovers for a second meal!

Bob had tried the pizza over the last couple of years, but it never appealed to me. Howard, a Connecticut native, sympathized with my longing for East Coast style pizza, but it's not what he serves here. Still, something made me decide to try it. And, as Anthony Bourdain said of Chicago's Burt's Pizza (deep dish) back in 2008 - it's not pizza (as I know it), I don't know what it is but it's delicious!

The crust had a great chew and crunch, and even though it was cooked in a pan, I liked it! So much so that I ordered another style on my next visit. 

They call this the Mesclun Pizza: A plain cheese pizza topped after baking with Baby Field Greens, Sundried Tomato, Goat Cheese, Balsamic Vinaigrette. And as weird as it may seem to top a pizza with a salad, the sun dried tomatoes really pull it together and make it work. Though I confess I ate the greens part mostly as a separate salad component and not still on the pizza. 

Howard and Jamie offer delicious food, gracious hospitality, and a killer patio (in season). Highly recommended for Fun Playing With Food in the Eastern suburbs!

Bar 50/20 aka Mish Mosh

5020 Brainard Road

Solon, Ohio 44139

(440) 349-7300

mishmosheatery@gmail.com

No website, FB page: https://www.facebook.com/bar5020/

Open for lunch and dinner M-TH 11:30am-11pm, Fri-Sat until 1am.

Fun Playing With Fish, Soup, Burgers, and More at Fisher's American Tavern, Solon Ohio

After 5 posts from our winter visit to Florida, it is time to briefly return to the East Side of Cleveland. The American Tavern lived on Miles Road in Solon for many years, and we had stopped visiting years ago because it was so old and tired. It sold once or twice, and changed names, but I heard of no reason to revisit it. Then, in the spring of 2018, Scott and Tami Fisher acquired the property, re-renaming it "American Tavern" but adding their name as well. They scrubbed the place from the bottom up and back down again, and refreshed it without disturbing the pub-like charm. 

Fisher's American Tavern has become a "go to" for us. We especially enjoy the fish specials, though I'd put Scott's Chicken Paprikash up against any in town. Given their very modest price points, the Fishers aren't selling the kind of high end, freshly caught fish featured in the Destin posts. Rather, working with modest food service ingredients combined with mad kitchen skills, a lifetime of experience, and a crackerjack staff, they deliver very tasty and well-prepared food and drinks at very friendly prices, in a space that has regained the feeling of a place where "everyone knows your name." The menu leans heavily on comfort food, but has something for everyone, including a nice salad selection. And they even take reservations (which you will need if you wish to dine on Friday or Saturday night without a wait)!

Chicken Noodle Soup

Fisher's has joined the ranks of so many restaurants starting their "homemade" soups with commercial bases, then adding fresh ingredients. But this one works. While I would never mistake the broth for made-from scratch, I'd happily consume this cup of goodness on a chilly Cleveland day. 

On that first visit, Bob and I each had a version of Annie's Fish and Chips. I had the half plate, plus the above cup of soup, and Bob had the full plate. 

Annie's Fish & Chips Half Plate

Annie's Fish & Chips Full Plate

Both plates begin with good quality frozen haddock filet. They end in crunchy deliciousness after being expertly beer battered and deep fried. Accompanied by a house-made slaw, this is a worthy fish fry available every day the kitchen is open, throughout the year. 

For our next visit, we landlubbered. 

Bob's Mushroom Swiss Burger

Bob's burger was topped with sauteed mushrooms, Swiss, lettuce, tomato and onion. 

Chicken Paprikash, House Made Spaetzle

Bob enjoyed his burger. The Paprikash was nicely cooked, perfectly seasoned, and served over house made Spaetzle. It melted in the mouth. I'm pretty sure that this was the "half" size order, BTW.

Our next dinner happened to be a Monday - Burger Night! $6.99 gets you a half pound Angus burger of your choice from the 8 item burger menu (except the "Tavern" and "Rodeo" burgers, which each have bacon in addition to the burger patty, and carry an upcharge on Burger Night) and one "standard side." Tuesday through Saturday, they will swap out the beef for grilled chicken or a veggie patty no charge; on Burger Night, there is a $1.49 upcharge for the swap. It is a generous deal for $7.

Bob's 

This "Italian Burger" was an off-menu special. The burger wore melty mozzarella, balsamic reduction, arugula and tomato. 

Chili Burger

My burger was topped with house made chili, cheddar cheese, diced onion and Jalapeno. I also sprung for a second side, steamed broccoli. 

Perfectly steamed, with a little toothiness yet, this was not your typical food service bag broccoli (which always tastes a little funky to me). 

We returned on a raw December night. A cheesy broccoli soup was the first order of the day for me!

Walleye Finger Appetizer

The walleye fingers came to the table so hot, crispy and fragrant that we dug in before I took a picture. Again, a naked frozen fish, deftly beer battered and handled, it's on the regular menu for $11.49.

NY Strip Steak Dinner

Bob's steak was cooked to medium as he requested, and served with potato mash and vegetable of the day. He was very happy.

Fisher's offers fish specials every weekend, year round. In the spring, they had several variations on the fish fry, and we were fortunate to get some! I stuck with a half order of the Beer Battered Haddock, but started with  a cup of soup. 

Velvet Chicken Soup

Bob's: Breaded Perch Fish Fry Dinner

Perch is Bob's favorite, and this plate did not disappoint! 

The weekend "fish frenzy" menu also includes a few drink specials available all hours for $6. In addition, they offer Happy Hour Monday-Friday 3:30pm to 6:30pm, with drink specials and half priced appetizers (except the Walleye fingers). Scott and Tami will treat you like family, which is a big reason we have so much fun playing with food at Fisher's! 

Fisher’s American Tavern

28020 Miles Road

Solon, Ohio 44139

(440) 349-3736

https://www.facebook.com/fishersamericantavern/

Open for lunch at 11am Mon-Fri (Saturday at noon)

Closes 11pm

Closed Sunday

Fun Playing With Food at Harbor Docks, Destin FL

Though occasionally inconsistent, Harbor Docks remains our "go to" Destin restaurant for fish. Ok, the breakfast wasn't stellar, but I feel obligated to tell the truth about it - then recommend you go to Harbor Docks for lunch and dinner (especially lunch, which offers a nice value and some delightful Southeast Asian flavors). Yes, tourists go there, but it remains at its heart a locals place, located in the same space on the harbor for the last 40 years.

We dined at the Harbor Docks bar our first night in Destin. There was a boat fest on the harbor and the restaurant was jammed, but I was not going to be denied a plate of Harbor Docks after 7 years absent from Destin! Just one bite into that exquisitely fresh and well prepared fish, the tears welled up. Tears of joy.

First, though, the ubiquitous Harbor Docks salad. The only time I'll actually eat canned mandarin oranges. And like them!

BLACKENED CATCH OF THE DAY (grouper), corn chow chow, smoked gouda stone-ground grits, vegetable of the day (green beans)

Bob's Sesame Crusted Snapper was equally delicious, but too blurry to post.

As I wrote seven years ago in this post, "Our “go to” breakfast for ten years [was] the Silver Sands Breakfast at Harbor Docks." The Silver Sands’s proprietor, Mr. Ferrell Shipp, passed away in July 2011 and the Silver Sands Breakfast ended three months later. Harbor Docks initiated their own breakfast shortly after, but no one could make biscuits like Mr. Shipp and the one breakfast we sampled in 2012 was still in the development stage. Harbor Docks currently offers breakfast Friday-Sunday. I wanted so much to love it, but my advice is to enjoy lunch and dinner at Harbor Docks, but leave breakfast to the pros.

Bob's: French Toast with Conecuh Sausage

Bob's' French Toast was good but nothing to write home about. In it's defense, though, this plate was our first introduction to Conecuh Sausage. This family business began in 1947 in Evergreen, Alabama, and produces very tasty hickory smoked sausages with simple ingredient lists and interesting seasonings. We found them in local grocery stores also, but wouldn't have known to look for them but for this breakfast plate.

Mine:  Half Order of Biscuits & Sausage Gravy

Mine: Cheese Grits

The biscuits are no longer made in house, and this one wasn't very good. The gravy was ok, but no longer available without the sausage. The true sin against breakfast, however, was in the grits. Bullion cubes, to be precise. The addition of bullion cubes did not add flavor in a good way; instead it created an overly salty, artificial-flavor, funhouse-mirror effect on the palate. So, while we enjoyed several other meals at Harbor Docks, we did not return for breakfast.

Lunch was a completely different, delicious, savory story.

Bob's: Fried Grouper Fingers, Cheese Grits, Coleslaw, Hushpuppies

Fish Curry (I think it was snapper), Rice

Spring Rolls, Dipping Sauce

Bob's plate hit all the expected tasty notes, and the grits were obviously made by someone not on the breakfast crew, who knows how to make them. But mine hit the motherload - a skillful, just-spicy enough Thai style curry caressing perfectly sauteed local Snapper, plated with Jasmine Rice and accompanied by two crispy right-out-of-the-fryer, made in house, spring rolls with dipping sauce.

There would be two additional dinners at Harbor Docks. Neither hit the heights of the first dinner or lunch, but they were mostly solid, and delivered with Harbor Docks's excellent service and hospitality (hello to Ms. Sunshine, who is still serving there even after these many years!).

Bob's: Fried Grouper fingers, Fries

Mine: Grilled Tuna, Rice, Veg, Buerre Blanc.

Though Bob's fried plate was excellent, my tuna was just a little older than it wanted to be, and it couldn't compare to the exquisite tuna I cooked from Blalock's. There was something funky about the Buerre Blanc also. These things happen, the plate was enjoyable, just not stellar.

Bob's: Fried Triggerfish

Mine: Blackened Snapper, Grits, Chow Chow, Green Beans

Again, Bob's fried plate hit the spot, but mine, which was the same order from our first dinner in December, somehow lacked profundity. It may have mattered that there was a big beer tasting dinner going on in the next dining room. In any event, we love playing with food at Harbor Docks, and we will be back there upon our return to Destin!

Harbor Docks
538 Harbor Blvd.
Destin, FL 32541
(850) 837-2506
info@harbordocks.com

HOURS
Monday - Wednesday 11am - 10pm

Thursday 11am - 11pm

Friday - Saturday 7am - 11pm

Sunday 7am - 10pm

Fun Playing With Our Two Favorite Gulf Coast Restaurants, Part 2

During our first decade visiting Destin (2002-2012), we had heard through the electronic and local grapevines that the best sushi around would be found at Sushimoto in Miramar Beach, but somehow, we never got to try it. In 2017, Cooking Channel's Emeril's Florida featured the restaurant. After seeing that, I knew that the next time we were in the vicinity, we would get there. 

Both of our visits offered wonderful food and service, despite the restaurant being filled to capacity most of the time we were there. We can't wait to eat there again.

Even on the Emerald Coast, it can be a challenge to find restaurants serving shrimp that has not been dipped in Sodium Tripolyphosphate. Most shrimp is dipped and frozen on the boat, even if it is local. Sushimoto not only serves snapper and tuna from local waters, but offers pristine, not dipped local shrimp. This shrimp is cooked, as it must be for safety. 

On our first visit, we learned that Omakase needs to be ordered in advance, so we saved that for our last "dining out" night in March. We parked ourselves at the sushi bar (and were served by Andy's wife Sophia, a native of Taiwan who is as expert a sushi chef as he is). How to choose? There are so many options!  A full menu of more Americanized sushi rolls. Meat dishes. Ramen bowls. Vegetarian entrees. And a large list of Nigiri and Sashimi, topped off with a small "specials" board. We started with a "fish jerky" listed on the "Specials" board. 

Though incredibly savory, this turned out to be the one type of fish I don't love to eat - one of the oilier varieties like Mackerel. Fortunately, we were very hungry, and the mayo-condiment on the side helped tame the gaminess. It was beautifully prepared, and reminded me a little of the Mojamo Tuna Walter Sanchez used to make at Cafe Tango a few miles east. It was however a far more intense fish than tuna, and that intensity was made deeper by the drying process. 

Next up - the only type of shrimp that is safe to eat raw. 

Sweet Shrimp Nigiri

These Sweet Shrimp are imported from Japan, and tasted like candy of the sea. The heads are deep fried and make super duper Shrimp Chips. Yes, you just pop the whole thing into your mouth, and it's delicious.

Of course, the second best way to sample the largest number of different tastes (after Omakase, or Chef's Whim Tasting) is to order Chirashi - an assortment of sliced fish, cooked eel, and Tamago (omelet) over a bowl of sushi rice.

Chef Andy brilliantly serves his Chirashi in a bowl that crowds all of the goodies together on top of the rice such that you have to dig a little for the rice - he doesn't want you to fill up on it! And the portion was so large, we could each barely finish (and quite a bit of rice was left over). The Snapper and Tuna, as well as the Shrimp, were locally sourced. As noted, the Shrimp was served cooked but cold, and it was exquisite. The other fish, which included Escolar (which I normally avoid, but that is how much I trust Chef Andy), Salmon, Hamachi, and Eel, were also pristine. The house made Tamago (omelet) brought back memories of the film "Jiro Dreams of Sushi," which demonstrated how sophisticated Tamago is supposed to be. Chef Andy explained that most Sushi restaurants use a food service Tamago product, because it is so time and labor intensive to make properly. His is made in house and melts in your mouth (and he will proudly show off the pan he makes it in - which is what really triggered the Jiro recall!). Eel is also not one of my favorites, but Andy made it most enjoyable. The top of the bowl rounds out with a helping of Daikon Radish noodles and cucumber slices. A truly special meal.

For our Omakase, which we reserved several days in advance, Chef Andy called the day before to ascertain our budget and whether we had any food restrictions. We asked him to avoid the super oily fish, and that was it.

Dressed Crab Leg, Special Chawanmushi, Cold Octopus Salad

The octopus salad was the only thing we ate in two visits to Sushimoto that wasn't stellar. The texture of the octopus meat was tough, though the papaya, avocado and other accouterments were a shiny blend of bright flavors. The Chawanmushi (egg custard) was the star of this plate, with a special treat hidden at the bottom.

Nigiri Tasting

Local Tuna, Local Snapper, and Salmon. Each morsel was individually and expertly seasoned and enhanced, so no extra soy sauce was needed or desired.

Next to the Salmon, beautiful slices of Scallop were reined in by Nori and topped with roe. The Tamago got a bit short-changed by this photo, but it's taste sang, as it had on our first visit.

The Boiled Salmon Skin, surrounded by a delicate sauce, was an unusual texture. Chef Andy said he only makes this for Omakase. We enjoyed it.

"Asian Cajun" Shrimp (local shrimp) over rice. 

Sophia had created this dish a few weeks prior, to bring Sushimoto into the spirit of the recently concluded Mardi Gras celebrations. Pristine local shrimp, bathed in a Cajun inspired, chile infused concoction, thankfully served over plain rice to help with the heat. This was a spicy meatball! But though we were sweating, we couldn't stop eating it!

Umami Spaghetti in a Nest

This deceptively simple looking dish was, as the name suggests, an Umami Bomb. I don't recall exactly what Chef Andy mixed into those spaghetti noodles, which were stuffed into a fried noodle basket, but again, we found ourselves unable to stop consuming it. Until we reached "Uncle." Chef Andy was disappointed that we didn't have room for one more dish, but we simply couldn't. A shame too, because it was pork belly. Oh well.

Housemade Ice Cream, Moochi and Cookies

But there is always room for dessert, yes? This one was thankfully light, and delightful to eat.

Stuffed as we now were, Chef Andy decided to share one more delectable bite with us, and a very special one. Soaked Kumquats, from a tree in Chef's own back yard. I don't recall what they were soaked in, but they were the perfect bites to conclude an amazing meal.

Given the spice level of the shrimp dish, I was grateful for the excellent Sake selection available (beer and wine are also on the menu). Service was as good as it gets on both of our visits.

The warmth and hospitality of Sushimoto will make you want to come back for more! Reservations are strongly encouraged, and Omakase must be requested in advance. We can't wait to play with their Neptunian delights again!

Here's a link to a clip from Emeril's show.

Sushimoto
11394 US Highway 98 W
Miramar Beach, Florida (look for the "Melting Pot" sign - but eat at Sushimoto!)
(850) 424-5977
Mon-Thurs: 11am-2pm; 5pm-8:45pm
Fri: 11am-2pm; 5pm-9:45pm
Sat: 5pm-9:45pm
Closed Sunday. (Closed Monday also during the winter - call to confirm hours.)