Double Baked Chocolate Brownie, caramelized bananas, Calicchia honey ice cream at Dante’s in Cleveland!

1147brownie at Dantes

This wonderful dessert at Dante’s in Cleveland, Ohio was perfect after a early evening dinner on crisp Spring day.

The coffee at Dante’s is also some of the best ever.

Here’s a photo of the Double Baked Chocolate Brownie, caramelized bananas, Calicchia honey ice cream.

1145brownie at dantes

The polenta is amazing.

I don’t have any photos but I have to say that the polenta is creamy and perfect.

We had the wild mushroom and goat cheese polenta. So Delish!

Also, Sushi for happy hour is a must.

Dante Boccuzzi makes sushi like no one else in town!

I’ll have more on Dante soon. He is truly amazing and a true gem in Cleveland.

Strawberry Cheesecake Pancakes and a Chili Rellenos Omlette! Brunch at The Feve!

052strawberry cheesecake pancakes at the Feve

the FEVE

The FEVE in Oberlin Oh should be on your list of places to have brunch!

053strawberry cheesecake pancakes at the Feve

Insanely good strawberry cheesecake pancakes! Two cakes with homemade cheesecake chunks and fresh strawberry compote.

054strawberry cheesecake pancakes at the Feve

058chilli rellenos om<br />
lette at the FEVE

The chili rellenos scramble is roasted pablanos, quesso fresco, mama Maria’s salsa, mexican white onion and avocado served with yukon golds, salad and bread.

059Chili rellenos omlette at the Feve

The brunch menu changes weekly! There is always a nice surprise at the Feve.

066chili rellenos omlette at the FEVE

Pan Seared Scallops with Lemon, Thyme and Goat Cheese Gnocchi at Pier W!

006happy hour pier w

Pier W never lets me down.

From the fantastic Happy Hour to the incredible views this place is a winner every time.

004calamari pier w

Not only is the happy hour a great value; 1/2 price bar food and select drinks, but the quality is first class.

002calamari pier w

These calamari must be some of the best I’ve ever tasted. Light and crispy calamari are fried to perfection with delicate fragrant dipping sauces; a spicy mayonnaise and a tamarind sauce.

005 calamari pier w

This is a far cry from the usual bar food you’d find elsewhere and you get the incredible atmosphere as a bonus!

009dinner pier w

The view!

012dinner pier w

The wine!

014scallops pier w

The scallops!

015scallops pier w

Pan seared scallops with goat cheese, thyme and lemon gnocchi with an asparagus coulis was amazing!

019scallops pier w

Sous Chef Jack Ahern was on board this night and his precision in the execution of this dish was out of this world.

020tempura fish pier w

The tempura fish and green beans looked yummy…

024scallops pier w

…but I couldn’t get over the flavor pairings of my scallops.

I usually feel that mushrooms with any seafood is a risk; the earthiness of the mushrooms can overpower and compete with delicate sea flavors but it was not the case tonight.

Lemon and thyme kept the gnocchi light and the mushrooms and asparagus lent smoky and bitter notes, respectively that were enhanced by the subtle creaminess of the goat cheese.

Asparagus coulis was a light sauce of everything beautiful about asparagus!

027goat cheese gnocci

Fruity Cocktails, Amazing Pizza, 200 Fabulous Gay Men and Me!

040G2H2 Luxe

A dream come true!

Me in a sea of men surrounded by the most glorious pizzas, ever and tropical fruity cocktails served up by a cute bartender with attitude!

Luxe was host to the G2H2 Happy Hour event in Cleveland , Oh.

The food was amazing! I know it’s a social thing but given the “circumstances” I had plenty of time to focus on the food and drinks!

034mushroom spinach goat cheese balsamic  pizza

This portobello mushroom, spinach, goat cheese and balsamic reduction pizza was my favorite.

Chef Marlin Kaplan knows that a light touch of fresh potent ingredients is the way to go!

032mushroom spinach goat cheese balsamic pizza

I couldn’t get enough of this pizza and made myself a fixture at the buffet!

011spinach mushroom balsamic goat cheese pizza

This is definitley something that I want to try at home.

013chris at Luxe

Chris was adorable and he knows the food.

019tomato basil pizza at Luxe

This tomato basil was fantastic; fresh and delish!

018pizza at Luxe

The setting was elegant but casual.

017pizza at Luxe

Sweetheart! Jen kept the fresh hot pies coming my way

021tomato and herb pizza at Luxe

Tomato and herb.

030Goat cheese chicken rosemary pizza at Luxe

Chicken, rosemary and goat cheese was a big hit.

044bartender Luxe

What would the evening be without a spunky bartender serving up the one-liners with the best mojitos in town?!

Lee was a delight!

Crab Ceviche with Lotus Chips, Mango and Roasted Red Pepper Puree!

001crab ceviche

Tartine Bistro never fails to impress. And the wine list has a life of it’s own; getting better all the time!

Crab ceviche with avocado, roasted pepper puree, mango, lotus chips.

This was amazing and the best part were the lotus chips! So easy and light and crispy.

These are a new favorite.

This fresh and light appetizer was fantastic with a Monterey red by Muirwood.

Avocado adds a creamy, rich texture and buttery flavor. Absolutely delicious.

009ceviche with chips

Grilled pita with chipotle hummus, cucumber yogurt, tomato-olive tapenade.

005hummus tapenade tzaziki

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano

008tapenade with sun dried tomato

Ingredients

1 pound lotus roots, peeled
Peanut or vegetable oil, for deep-frying

Directions

Using a mandoline or other mechanical slicer, slice the lotus into very thin rounds. Soak in a large bowl of cold water to prevent discoloration and to remove excess starch.

In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.

Drain the lotus completely and pat dry with paper towels. Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.

Remove with a slotted spoon or spider and drain on paper towels. The chips will crisp as they cool; serve at room temperature.

010chips on ceviche

Aunt Linda, Leek and Mushroom Flatbread, Honey Ice Cream, Flourless Chocolate Cake and Wine!

001aunt linda PD

What to do when your favorite aunt comes into to town on a cold and rainy Spring day? Eat, of course!

And we did! Right up until we went to bed. It was sinful but the celebration just couldn’t end.

She lives so far away and comes to town so rarely…

003leek and mushroom flatbread PD

Mushroom and Leek flatbread at 87 West, seated next to the fireplace was the perfect setting for a cozy chat.

The warmth of the fire took the chill off…

leek and mushroom flatbread PD

Arugula tops off the flatbread and adds nice balance to the creamy rich cheeses.

014flourless chocolate cake Tartine

Off to my favorite spot, Tartine Bistro for great wine!

Reza, the amazing bartender knows how to pick his wines. He never dissapoints.

Peanut butter accents rich dark chocolate!

017honey icecream on berries PD Tartine

This honey ice cream was a pleasant surprise on warm berry cobbler. Mouth watering delicious!

They make it in house and it is subtle, creamy and delicious!

018wine and desserts at Tartine PD

Sushi, Scallops, Hearts of Palm and Polenta at Dante!

010sush at Dante PD

Dante was the scene of a fabulous late night supper and wine tasting.

Not only did Dante roll sushi just for us; Sushi is a happy hour hour item and we were well past happy hour! But he was gracious enough to accommodate my lust.

011sushi at Dante PD

I find that it is best just to sit back and enjoy. I never order. I just graciously accept what this world class chef puts in front of me.

006sushi at Dante PD

Hearts of palm with spinach, portobello and ginger vinaigrette was amazing with crispy fried red onions.

034spinach and hearts of palm with fried red onion Dante PD

Our bartender kept the wines flowing as we took a world tour of reds from Italy to France, California and South America!

037spinach and hearts of palm salad at Dante PD

There were Petite Sirah, Zinfandel, Pinot, Malbec…..

This was, by far, one of the best dining experiences that I have had in a while.

Dante is a true gem! In Cleveland or otherwise; world class!

018scallops and 3 cheese olenta at Dante PD
Scallops and polenta are divine!

Beet Salad with Pistachios, Al Fresco!

030beet salad al fresco PD

The first outdoor dining of the 2010 season!

How exciting it is to sit in the warm sun for an afternoon lunch.

The gold and red beet salad was light and delicious with the added touch of pistachios.

023beet salad al fresco PD

The sun was a welcome ingredient after a long winter.

024beet salad al fresco PD

Tartine is the best place to enjoy al fresco dining in town.

027beet salad PD

Gorgeous beets and a light vinaigrette.

029beet salad PD

Steamed Mussels and Salmon with Noodles and Cold Beers!

003stonemad mussels PD

Stone Mad Irish Pub in Cleveland Ohio was the hot spot as we sipped on ice cold beers and enjoyed the steamed mussels in a rich broth with onions and red peppers.

Sunny skies gave way to a cool crisp night as the sun went down on the stone extravaganza that is Stone Mad.

007stonemad mussels PD

The rich woods and carved stone create an ambiance that will have you thinking you are in the heart of the Irish countryside.

005stonemad ussels and beers PD

The mussels are classic and great with beer.

The salmon and noodles was one of Chef Michael Fadel’s specials and was very good and easily shared by two.

019stonemad sa<br />
lmon PD

Romantic and cozy; this is a great date spot and will be even better come summer.

The gorgeous stone patio with fireplace and quixotic atmosphere beckons.

018salmon stonemad PD

Eggplant Caviar with Currants and Roasted Red Pepper

eggplant caviar 2 Luxe PD

This fabulous appetizer or main, dish in my case, was a real find at Luxe in the Detroit Corridor on Cleveland’s West side.

Chef Marlin Kaplan creates a creamy texture and full bodied flavor with rich roasted peppers and sweet juicy currants.

I am a big fan of Chef Marlin and I am happy to see the vegetarian offerings at Luxe.

Hob Nob Pinot Noir was a great compliment to the sweet and savory flavors of this humble but, oh so yummy, dish!

Serve with pita or in Bib lettuce, radicchio, or in endive.

Ingredients:

Roasted eggplant
Roasted garlic
Pinch of chili flakes
Olive oil
Roasted red pepper
Fresh cilantro chopped finely
Touch of cumin
Shallots
Currants plumped in port or water

Courtesy of Chef Marlin Kaplan

eggplant caviar Luxe PD

Related Posts