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

Related Posts