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. 

Ty Fun Gives Us Authentic Thai Food to Play With

It all started New Year's Day. A mutual friend had invited a bunch of us to a late lunch at Wonton Gourmet in Asiatown. Among the diners at our table were Chef/Restauranteur Sunny Tingpatana and his partner, Greg Binford. Sunny was charmed with our love for authentic Asian cuisine, and bemoaned the reality that he could not serve truly authentic Thai cuisine at his Tremont restaurant, Ty Fun. He then offered to prepare an authentic Thai dinner for us - we said "yes" so fast I think it may have made his head spin!

So - on a recent Monday night, 10 of us convened for a mostly off-the-menu feast of Thai delights. This was a dinner where you ate what was served and didn't ask "what's in that" - and if you were one of us, you loved every bite! 

I had never been to Ty Fun, but had heard nothing but praise. I was delighted to learn that the Tremont eatery has its own [free] parking lot, and a full liquor license. It it small, but that only adds to the warmth of the place. There is also a small outdoor patio for better weather. A charming spot to indulge in Asian food fun!

Father's Chicken Wings

This dish is not on the Ty Fun menu, but it ought to be! Tender chicken wings were expertly seasoned and fried, then served with fresh cilantro and a red colored glaze that Chef Sunny said was his father's recipe.

 

 

Minced Pork in Lettuce Cups With Sticky Rice

  

This cold mince, to be wrapped in fresh lettuce with rice, is similar to staple dishes served throughout Asia. This version was an authentic Thai presentation of the dish - the mince included pork liver and tripe that was so tender, it was, to my palate, more of a textural element than a taste. Though this definitely tasted different than similar dishes I've had. We scarfed it down, not knowing about all of the "authentic" ingredients until after, and enjoying every bite. I wish this dish could be on the menu for you all to try!

 

Thai Sticky Rice

This was served with the lettuce wraps; a less sticky Jasmine rice came with the entrees.

Next up was a soup course:

 

Stuffed Bitter Melon Soup

This mild, but intensely flavored broth featured a "dumpling" made from soaked bittermelon as the "skin" and a pork-based filling. Though bittermelon isn't my favorite, this all worked together to make a memorable dish. It also was intended to be, and was, a marvelous palate cleanser from the spicy appetizers.

The next round of dishes hit the rectangular tables fast and furious.

 

Duck and Eggplant in Yellow Curry 

This dish had two types of eggplant (Thai and Indian), in addition to exquisitely cooked boneless duck. Just because the duck was boned didn't mean it lacked any flavor - all of the skin and other ducky goodness was included with the perfectly cooked eggplant and savory curry. Yum.

Rad Na (Beef, Vegetables, Wide Rice Noodles)

Gloppy rice noodles make me so happy! But I was already getting so full - I only tasted a bit of this tasty dish. Lots of garlic, chewy noodles, perfectly cooked meat and vegetables - another yum!

Pla Rad Prig (Red Snapper With Sweet and Spicy Garlic Chili Sauce)

This item is available on the regular menu and is highly recommended. If you are not squeemish about working through a whole fish, you will be well rewarded by great tastes and textures.

Pad Tofu ( Crisp Tofu With Vegetables)


The pressed tofu had a dense, meaty texture - I really liked this dish. The sauce caressed freshly stir fried vegetables for a memorable dish.



Minced Chicken with Red Pepper, Onion, String Beans and Basil Leaves in Chili Garlic Sauce 

There is a version of this dish on the regular menu - but with sliced, rather than minced chicken. Americans seem to have an issue with minced, as opposed to sliced meats. But this version suited our party just fine - with a healthy hit of red pepper, and amazingly crisp February green beans.

 Sunny confessed after we'd tasted everything that he'd still hesitated to "bring it on" completely. Still, the smile on his face was priceless - this was "his" food, which so many local folks might find a bit adventurous for their taste (and that's ok). Our intrepid band geniunely enjoyed and appreciated it, while also appreciating that not everyone else in our neighborhood would. No worries - the menu items are gently tailored to bring out wonderful flavors with comfortable ingredients.

Knowing that one of our group especially faced constant frustration with the way Asian-American restaurants "dumb down" the spice level in their food, Sunny sent out a dish of this condiment to that particular diner:


Prik Nam Pla (Sliced bird's eye peppers with fish sauce)

This condiment offered amazingly tasty fire - the table needed another dish of it because so many of us were using so much of it! Sunny gave us the "heads up" - if you ask for "hot sauce" in a Thai restaurant - you will NOT get prik man pla - you have to ask for it by name. Those are chili seeds you see - and that is why!




I always knew that I was missing out on something special by not getting to Ty Fun - I just didn't realize how much of how special! So - thank you Sunny and Greg for making this dinner possible. And the "regular" menu looks perfectly tasty also. I can't wait to return and dive in!

So yet another wonderful spot is added to our Tremont list - how to patronize them all?? Still - if you are looking to tingle your palate with dazzling Asian flavors - a visit to Ty Fun is certainly in order, to Ty one on and play with marvelous textures and tastes.

Fun Playing With Happy Hour Bacon at Fahrenheit, Tremont, Cleveland OH

Yes, you read that correctly - Happy Hour Bacon. Let me explain.

Last night was a busy one! After a full day at the office, home to pick up the husband, than up to Ohio City to pick up an order of grass fed beef and pastured eggs from Aaron Miller of Miller Livestock Co, Inc. Since Aaron was in town for a meeting at 5:30pm, and since our dinner date in Tremont wasn't until 6:30pm, we found ourselves pulling into Tremont with a bit of time to spare. As we turned from Professor Street onto Jefferson, however, we saw our friends (and soon-to-be dining companions) Jan and John crossing the street for a pre-dinner cocktail at Fahrenheit. What a splendid idea!

As I have said many times in this space, Cleveland is blessed with an abundance of wonderful eats and drinks. It would take retirement and an unlimited expense account to get to them all with any regularity. Tremont more and more reminds me of Greenwich Village NYC with its myriad of fabulous eateries at all price points, and fun shops and people. Rocco Whalen's Fahrenheit is a place that we haven't gotten to often enough, but for no other reason than too many places, too little time and money. 

And so, last night we joined our friends for a little Happy Hour goodness - and OMG does Chef Whalen know how to rock the Happy Hour!

I present - the bar snacks:

That would be bacon. Forget the popcorn, pretzels and peanuts folks - this is the real deal for a bar snack (and still salty enough to accomplish its primary purpose)! Yum.

And, as if that wasn't enough, Chef Rocco was kind enough to send a marvelous taste to us to sample. It isn't on the on-line menu yet, but if you visit Fahrenheit, it is worth asking for:

Salad with Fresh Duck, Marcona Almonds and Citrus Dressing 

More yum. And had we not been heading to dinner, we would certainly have availed ourselves of the Happy Hour Menu, which includes the following:

Fahrenheit Happy Hour - Monday through Friday 5-7pm

FOOD SELECTIONS

Vietnamese Chicken Springrolls, Bibb Lettuce, Cucumber Salad,
Hong Kong Dipping Sauce 4

“Double Cheeseburger”, Lettuce, Tomato, Ketchup and Mustard, Toasted Bun 5

Butternut Squash, Goat Cheese, Garlic Spinach Pizza, Finished with Ohio Maple Syrup 6

“Mini Hotdog Platter”, 2 Beef Dogs, Toasted Brioche, Chopped Bacon, Tomato,
Ketchup and Mustard, Battered Onion Rings 7

Crispy Fried Chicken and Waffles, Truffle Honey, Scallions 8

DRINKS

Great Lakes Dortmunder • Newcastle • Jose Cuervo “Blood Orange” Margarita •
Cantina Tollo Pinot Grigio • Red Tree Pinot Noir 3

The chicken and waffles looked oh-so-tempting, but an authentic Thai feast was awaiting us, so we thanked Chef for treating us to the salad, paid for our drinks, and headed across the street.

But I've just gotta shout that Chef Rocco Whalen is a genious to supply bacon as a bar nosh! We need to get back to Fahrenheit for a meal soon. Fun with bacon at Happy Hour - need I say more?