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.

More Fun Playing With Vacation Food

Because food always is more fun when you partake while on vacation, even if you are still at home!

Breakfast at Garretts Mill Diner, Stow Ohio:

Short Stack of Pancakes with Strawberries

Chef-Owner Brian Krasney does a Steve Schimoler with his air-whip can - house-made Maple Whipped Cream! Bob cleaned his plate.

 House made biscuits with house made sausage gravy and home fries, poached eggs.

Brian says more additions to the traditional menu are in the works! My dish was a special in June, but is now on the regular menu and it is well crafted. The eggs were poached perfectly, and the sausage gravy popped with peppery, porky goodness.

Dinner of Grove Hill Happy Hour Small Plates:

Pulled Pork Sliders with Coleslaw & Coffee BBQ Sauce

BEEF & CHEDDAR CROQUETTES: horseradish crème fraiche

SPICY GREEN BEANS: pancetta, calabrian chile, parmesan, extra virgin olive oil & basil.

This new addition to the menu was spicy, but oh so good! Bacon, cheese and fresh green beans? Hell yeah! Grove Hill Happy Hour runs Monday-Thursday 4:30-6:30 and Friday & Saturday 9:00 pm - close.

Breakfast on the way to Louisville at Flury's Cafe, Akron:

Eggs Florentine: w/spinach & Hollandaise on a muffin w/homefries

We found out via GPS that Flury's recently moved to 2202 Front Street Cuyahoga Falls, so you may need to walk a little from the public parking areas. But you will be well rewarded. Somehow, the new location seems even smaller than the original. Come early to get a table!

Lovely fresh spinach and house-made Hollandaise kicked my breakfast up. The home fries, though, seemed like they came from a food service bag. However, Kim says she made them from scratch and I believe her! We will definitely return to Flury's. 

Bob's:

Pancakes

Chorizo

Dinner upon our return to Cleveland - Nobu Tei, Solon Ohio; so glad they finally have their website up and their full service liquor permit!

Tuna Tartar: Chopped Tuna, Avocado and Spicy Tuna

I want to love the fish at Nobu Tei, but it just isn't fresh enough. I actually liked this pretty dish very much, but wanted the raw fish to be just a bit more pristine.

Red Curry Beef

The intense Thai flavors in the curries make up for the deficiencies in the fish, well sort of. The Thai food is really, really good here. 

Pineapple Fried Rice With Duck

As much as I enjoyed my ducky rice, I kept wanting to drench it in Bob's Red Curry sauce. And, I sort of did. 

My last day off would be spent doing laundry. But first, breakfast - Jim's Open Kitchen, Solon:

Bob's: Waffle with Strawberries

Mine: Cheese Omelet with home fries, English Muffin

Finally, after the laundry was done, a last leisurely meal out together at Crumb and Spigot, Chagrin Falls Ohio:

Cauliflower Hummus

Darned if it didn't have the mouthfeel of hummus! Most enjoyable.

Pizza with Sausage, Escarole, Hot Pepper, Provolone

This was the first pizza we've had at Crumb and Spigot that didn't completely work. The pieces of escarole were just a big too big, tough and sloppy. But you can't beat sausage and provolone on a pizza and the sausage is of excellent quality. We enjoyed this pizza despite its flaws.  

Gotta love that crust, though!

And so, another Fun Playing With Food vacation came to an end. 

Fun Playing With Dante at the Taste of NEO Chef's Dining Series

My fiftieth birthday, which happened in July, was supposed to be celebrated at the Chef's Table at Restaurant Dante with friends. Instead, I spent the day going from doctor, to x-ray and blood draw, to pharmacy, to home and sleep. I tried to reschedule the dinner, but couldn't get it back together. 

When I heard about Northeast Ohio Media group's debut of their "Taste of NEO Chefs Dining Series" featuring Chef Dante Boccuzzi and Dante Next Door on Sunday October 5, I decided that even at the somewhat pricey tag of $125 (including tax, gratuity and wine, so perhaps not really so pricey), this would be a nice consolation prize to the birthday washout. And it was.

Upon our arrival Sunday evening, the always genial manager Phil Hockey was pouring a signature cocktail (or other libation or soft drink as guests preferred), the Ninho Pacifico, composed of Watershed Vodka, passion fruit puree, muddled cilantro, lime juice, and topped with Fever Tree Ginger Beer, 

Over at the pizza making station, Chef Dante guided each guest who wanted to make a pizza in that process. 

Chef Dante assists a guest in making her pizza

I've always wanted to learn how, but had never actually made pizza, though Bob had done it a couple of times. Our oven just doesn't get hot enough. Oven heat was no issue here, as Dante demonstrated and watched me take the ball of dough to topping-ready. It came out amazingly well.

Nancy's Pizza with Sausage and Sun Dried Tomato

After receiving our pizzas from the oven, we headed to our table. In true rustic Italian style, seating was communal and we met a lovely couple with whom we shared the rest of the meal. The bread service included an assertively seasoned hummus and hot bread, ensconced in Dante's signature re-purposed record album-bread basket.

The evening was hosted by NEO Media's Joe Crea, on the right below. Dante took us through the first three savory courses, and his new line of signature wines named for his children, as we enjoyed them. Then, before dessert, Joe moderated a question and answer session between Dante and the guests. 

Joe Crea introduces Chef Dante

Tinted Hamachi Sashimi

Dante made this dish for the James Beard Awards Gala in NYC last May. The Hamachi was marinated in beet juice to obtain the unique color and plated with beet variations, yuzu, red oak leaves, and topped with a wasabi leaf that lent a unique bit of spice to the dish, which was paired with Dante's Sparkling Ocean-prosecco. 

Maine Lobster Napoleon

What could be more luxurious than slices of seasonal Jonagold apples cooked in browned butter and layered with pristine Maine Lobster (which was probably poached in more butter)? Paired with a lemon confit that gently cut the richness and topped with "tarragon essence," this was the favorite dish of the evening at our table. We enjoyed this dish with the Dante Sole Bianco-pinot bianco.

Duo of Angus Beef & Butternut Squash

Which is not to say that we didn't all enjoy this hunk of Roasted Ribeye, accompanied by two made-from-scratch Short-Rib Ravioli atop creamy squash, and topped with crispy sage leaves. I believe the the green vegetable under the ribeye was kale. The accompanying wine was Dante's Red Zephyr-primativo blend.

Nutella Mousse Tartlet

The dessert was topped with Salted Caramel Pumpkin Ice Cream and paired with Dante's Dolce Luna-moscato. A sweet end to a lovely dinner. Not quite the Chef's Table, but a worthy consolation prize. And speaking of prizes, we took home a bottle of the lovely Sole, courtesy of a raffle of "Dante Signature Items" that was included with the dinner tickets. We all enjoyed all four of the signature Dante wines, and I look forward to trying them again. Phil tells me that three of the four have arrived and can be ordered at the restaurant, and the last is expected momentarily!

Northeast Ohio Media Group says that they have additional dinners in the works for this series, which will likewise feature a hands-on cooking experience and interaction with the hosting Chef. If Dante's event was any barometer of the series, I'd say it's a fun way to play with food and wine in Cleveland!

Fun Playing Next Door with Dante's Pizza & Pasta

Dante Boccuzzi serves up some of the best food in Cleveland. His latest venture, attached to two of his other four restaurants in Tremont, Ohio (Restaurant Dante and Ginko), is Dante Next Door. Serving only brunch and lunch six days a week, Next Door also offers Restaurant Dante an additional room during dinner service. The brunch menu, served Saturday-Monday, is a bit different from the lunch menu served Wednesday-Friday, which means I need to visit again soon during the latter part of the week!

After an early trip to the North Union Farmers' Market at Shaker Square on Saturday morning, we could not resist the opportunity to check out the offerings at Next Door, which had been open less than a week, but delivered solid goods. Passover would end early in a big, big way, but hey, they say go big or go home!

Next Door puts a lot of effort into its drink menu, with numerous coffee, tea and fresh squeezed juice options. As I recall, the iced tea section offers no fewer than 6 fruited selections, in addition to plain tea. Our server explained that each of the fruited teas is supplemented with a freshly made fruit puree rather than the usual commercial syrup. She recommended the mango, which was a tad too sweet at full strength to accompany the savory food, but was otherwise delicious:

She topped this off with plain tea after I drank about half, and it was then perfect to accompany the food. Bob approved of the house coffee.

Assuming that there was pork in the meatballs on "Frankie’s spaghetti and meatball pizza" (and if there wasn't, we covered that in the other two items ordered), this dish managed to break all of the holiday rules all by itself. The "spaghetti pizza" has been around the East Coast for a while, and has never really impressed me, but this pie did justice to the concept, in addition to being a first-rate pizza. First, the crust had the perfect combination of crunch and chew, and though only a ten inch pie, each of the 8 slices was easily fold-able. Next, the toppings were all made in house, including the spaghetti, and that made all the difference. The meatballs burst with flavor and juiciness, and the sauce and cheese balanced nicely. We added runny local farm eggs to the pie to make it a more brunchy experience, and it was the perfect touch (add $3 to the $12 pizza price for eggs). 

Our second dish, which also satisfied, was the Pasta Carbonara Fritatta with spaghetti, pancetta, eggs, and Parmesan cheese.

It was such a toss up - luxurious cream sauce or fresh tomato sauce? Pancetta or meatball? Runny egg or fluffy omelet? We loved them both and were glad we could share, though both plates wanted a hit of fresh black pepper that they didn't get; this kind of food begs for either a pepper mill on each table or an offer from the server when it comes to the table. But delicious nonetheless.

Finally, we tried the Pork Sausage Patties, which I assume are also made in house, though the menu doesn't say and we didn't ask. Though I liked the more assertive flavors in Jack Flap's sausage patties a little better, these were also a palate pleaser, made from very good quality pork and cooked to just the right texture. The sausage made a perfect plate-cleaner for some of the runny eggs and creamy sauce, though the portions were so ample that we had plenty of both to take home (together with sausage).

The lunch menu offers a few more salads and some different entrees. Both menus also contain house made pastries and desserts, and any pizza can be made gluten free. Plans for Next Door's future include a new music club downstairs, to be called Coda, that will offer pizza from the magnificent pizza ovens into the night. For now, though, if you want to play with the best new pizza in C Town, or perhaps Foie Gras over a Belgian Waffle or Mortadella Meatballs, you'll have to come Next Door to lunch or brunch. 

Fun Playing With Friends and Small Plates at Lolita

After our delightful Sunday brunch at Luxe, we proceeded to show our friend Cynthia around several Cleveland neighborhoods, including downtown (in full Browns home game mode - she marveled at the ease with which we transversed the downtown mayhem), Asiatown and University Circle. After stopping back home, we refreshed and headed to Tremont and Michael Symon's Lolita for dinner with friends. We stuck to small plates and pizza, and didn't need a single entree to achieve food nirvana.

Bone Marrow

The succulent bone marrow is an ideal start. Rich, rich, rich - but so worth it.

The Big Board

Lolita doesn't make as much charcuterie in-house as it used to, but no matter. We greedily devoured every morsel on this board - the pate at 11 o'clock was the winner, followed closely by a duck confit hiding under the crostini at 12. There was not a loser in sight.

Grilled Shishito Peppers - meyer lemon, feta, bread crumbs, oregano, anchovy vinaigrette

Simply delicious - not too spicy and perfectly balanced (and I "don't like" anchovies, either, but this was delicious). This dish highlighted why Chef Symon is so lemon zest-happy on The Chew - because it makes the food's other flavors pop.

Crispy Chicken Livers - soft polenta, mushrooms, bacon

Cynthia isn't a big chicken liver fan (I'm generally not either), but this plate got cleaned. Again, Symon's team perfectly nuanced the intense chicken livers against the gentle polenta and creamy bacon (and mushrooms, for those who love them). The head chef at Lolita these days is Chef James Mowcomber, who is doing an outstanding job. 

My plate with Chicken Liver,  Polenta and a Roasted Dates stuffed with almonds, bacon, chiles, parsley

My photo of the date plate didn't sing, but the food surely did. The stuffed date is an old favorite from the Lolita kitchen, but it never fails to please with its combination of sweet and savory.

Eggplant Dip with Lemon, Crunchy something (it was delicious) and oiled bread.

Babaganoush on steroids (or was it a Vitamix?). Best. Eggplant. Dip. Ever.

Fried Brussels Sprouts - capers, anchovies and walnuts

Ah, those pesky anchovies again! Guaranteed to please even the avid brussels sprout (or anchovy) hater!

Crispy Pig Tails & Ears - fennel-onion agrodolce, pickled chilies, cilantro

This took the prize for the most "interesting" dish of the evening. Both the sow's ear and it's tail were turned into silk purses, as far as we were concerned. The ear slices melted in the mouth with porky goodness. And the tail?

Crispy Pig Tails & Ears - fennel-onion agrodolce, pickled chilies, cilantro - close up

Simply delicious. Put aside whatever bias you have (and this is coming from a nice Jewish girl from New York) and get this while it's still on the menu. Period. And yes, this is finger food. You hands will get dirty and you will love licking off every morsel.

Pizza - Winter Squash, smoked mozzarella, apples, pancetta, onions, white balsamic.

This seasonal pizza is a worthy choice. I never thought I'd like apples on a pizza, but darned if this specimen didn't change my mind. And so, Lolita followed up most auspiciously on the territory staked out by Momocho and Luxe. Well played, Cleveland (and the Browns even won - ok, it was last week).

Early Monday morning, Cynthia took off for points south (Columbus). But Cleveland did itself proud this fine fall weekend, showing off the variety and quality of food available, at wallet-friendly price points, that made it the crown jewel of Midwest dining. Thank you Cleveland, and thank you Cynthia, for playing. I know that you were well rewarded with fun playing with your food, and that makes all the difference.