Cleveland Indians Opening Day 2013

With the Indians home opener coming up on April 8th, I wanted to take this opportunity to share some of my favorite food and brew places around the Jake!  Yes, I still call it the Jake even though it is technically "Progressive Field."

Here are six of my favorite places to get a tasty bite to eat and a refreshing craft beer before the game!

• Greenhouse Tavern--My snack of choice before heading to the game has to be the frites!  The good news is they come in three different ways.  First, the standard Pommes Frites have raw garlic, rosemary & garlic aioli. If you want to step it up a notch they also have the Gravy Frites.  These are pommes frites with mozzarella cheese curd and brown gravy.  For the ultimate experience they also have the Animal Frites.  These pommes frites come topped with bacon, two fried eggs, whole grain mustard, mozzarella cheese curd and brown gravy.  To wash all that down, don't worry, Greenhouse Tavern has plenty of craft beer. They always have two drafts that they brewed in collaboration with Victory Brewing on tap, plus and plenty of bottled and canned craft beer favorites. 

• The Winking Lizard--My personal favorite from the menu at the Winking Lizard is the Buffalo Chicken Wrap.  This wrap comes with slices of chicken breast covered in the Winking Lizards hot sauce and rolled up in soft tortilla with lettuce, tomato, cheddar cheese. The Winking Lizard is one of the best places to get a quality craft beer anywhere in Cleveland.  For the most up to date list of what is on tap, check out the monthly placemat which lists every draft beer they have on tap. (Rotating Draft selections change monthly.)

• Winks Bar and Grille--Wink's is a new Winking Lizard concept that opened in late 2012.  Here you'll find a craft beer list that is Ohio heavy, with 33 different brews on tap. They also have a wonderful Beer Cheese Dip that hits the spot before watching the Tribe!  The Beer Cheese Dip is a spicy hop cheese dip that is made with a local IPA, spicy seasonings, and red pepper.  It is finished with aged white cheddar and cream cheese and is served with garlic crostinis. 

• Noodle Cat--If you are looking for some tasty Japanese-American food look no further.  My favorite food choice would have to be the Steam Buns.  With so many choices it is hard to pick just one flavor, but don't worry, you can mix and match!  Beer wise, Noodle Cat does a nice job carrying various cans and drafts.  You'll want to check out the menu before hand to see what they have.

• Great Lakes Brewing--The best part about going to Great Lakes Brewing before a Tribe game is they will shuttle you to and from the game. The shuttle is only $1 per person and runs continuously runs 45 minutes before and after the game, except on Sunday's. (Offer is only valid with additional Brewpub, Bar and/or Gift Shop purchase).  While you are there get an order of the fish and chips, which is Alaskan cod fried in Edmund Fitzgerald Porter batter with a side of pub fries.  Beer wise, be sure to check out what they have on tap as pub only exclusives, you don't want to miss these! 

• Tremont Tap House--This one is not within walking distance, but the great food and huge draft beer selection make this worth the 5-10 minute drive!  I love the Buttermilk Blue Cheese and Applewood Smoked Bacon Burger paired with any of the fresh hoppy IPAs they have on tap.

No matter where you decide to go and eat and drink before an Indians game, remember to always be safe and GO TRIBE!!!

Chinato in Downtown Cleveland

With some free time over the last few days of our Winter Break, my wife and I decided to finally have dinner at a restaurant we have both been dying to eat at, Chinato.  With the click of a button the night before, we had a 6pm reservation set up thanks Open Table.  When we arrived, we were kindly greeted and seated immediately.

Food
After looking over the menu offerings we were a little bit overwhelmed on what to order, everything sounded so good.  To start, we decided to share a small portion of the gnocchi with tomato, basil, toasted garlic, butter and Parmesan   Simply put, the gnocchi was some of the best gnocchi we have ever tried.  The texture was light, yet it still had the density in which you expect in gnocchi.  Top that with some basil, toasted garlic, and fresh Parmesan and you have yourself a perfect dish.  When I go back there is a good chance I'll get the larger portion they offer as my entree.

For an entree, my wife went with the chicken legs “saltimbocca” style.  The chicken legs were deboned and then stuffed with prosciutto and cheese. The chicken was cooked perfectly, but the prosciutto used was extra fatty and took away from the overall flavor of the dish.   The polenta was smooth and creamy, while the kale added a nice spicy contrast.

For my entree I went with sea scallops sauteed with peperoncini, escarole, and garlic oil roasted potatoes.  I really enjoyed everything about my dish.  The scallops were cooked perfectly with just a hint of the spicy peperoncini present.  The escarole was sauteed with lemon and bits of peperoncini flakes.  Finally, the potatoes were simply amazing.  Soft, tender, and full of flavor were the three very large garlic roasted potatoes. 

Drinks

I can tell you that from looking over the drink menu, even a craft beer lover will be pleased with the selection. Dogfish Head, Bells, and Great Lakes all were on the tap list, in addition to a decent selection of craft bottles.  Prices ranged from $5-9 per pint, and per bottle.   Of course if you are looking for wine, Chinato has a very extensive wine list that can range in price from $10 a glass to over $100 a bottle. 

Service and Atmosphere

The service throughout the night was prompt, informative and friendly, everything you would expect at a restaurant the caliber of Chinato. The menu is a little overwhelming to read but our server explained and answered any questions we had beautifully.  Chinato also has a wonderful vibe to it.  We both found the interior of the restaurant to feel very homey, but still very modern. 

With tasty food, a good drink list, and great service we would highly recommend dinner at Chinato!

Sunday Supper: Flank Steak Carnitas

Recently my wife mentioned going back to Momocho where we had a great meal about a year ago.  That got me thinking, why not try to make something Momocho like at home?   We had all day Sunday to cook, so why not utilize the slow cooker too.  Here is what we came up with: A take on Carnitas, which are traditionally made with Pork, but instead we used Flank Steak.

The Ingredients:
1.5 lb Flank Steak
1 yellow onion finely chopped
1 green pepper finely chopped
1 red pepper finely  chopped
1 jalapeno finely chopped with seeds mostly removed
2 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1/4 tsp cayenne pepper (use more if you like spicy!)
1 tsp fresh ground sea salt
1/2 tsp fresh ground black pepper 
A package of fresh corn tortillas
1 avocado
Fresh chopped cilantro
1 lime

Biga Wood Fired Pizzeria in Kirtland

Neither my wife or I particularly enjoy cooking on a Friday evening so, we decided to finally make our way out to Kirtland to visit Biga Wood Fired Pizzeria.  What intrigued me most about Biga was their style of pizza.  To give you a little more background here is what Biga has to say: "Biga Wood Fired Pizzeria specializes in the authentic Naples-style ("Napoletana") pizza pie prepared and cooked just as it was 168 years ago in a wood-fired hearth oven at over 900° F. Our mission is to provide our guests authentic Napoletana pizza, house-made seasonal tasting dishes, fresh salads, and unique desserts using only the finest fresh ingredients, cooked using time-honored traditions and served in a warm, inviting atmosphere."

As we walked in at 6:00 pm on a Friday evening we walked into a half full restaurant. The only problem was that we were told those tables were reserved and we couldn't get seated until 7:45 pm! One of the owners came up to the front of the small restaurant and asked how we were doing.  I said we didn't have a reservation and she immediately jumped into action and moved a few tables to make room for us.  The customer service was already off to a great start.  That being said, be sure to secure a reservation because from what we heard, Biga is pretty busy all of the time!

Sunday Supper: Peanut Butter Cup Coffee Porter Braised Short Ribs

A few weeks ago, my wife and I attended the Willoughby Brewing Company Cask Ale Night during Cleveland Beer Week.  Before we left, we snagged a growler (64oz) of a very special version of the ever popular Peanut Butter Cup Coffee Porter.  This version was cask conditioned with the addition of cocoa nibs! The cask condition version of the beer was outstanding, and instantly gave me an idea.  Cask condition ales are not really meant to go home in a growler with you to drink, but we figured we could still use this amazing beer to braise some short ribs. The cost for a growler of Willoughby Brewing Company beer ranges from $13-16 if you own a growler and only $3 more if you need to buy a new growler.  In this post today, I'll share what I did and how it tasted, Cheers!

Ingredients:

• 2 lbs bone-in short ribs
• Kosher salt and/or fresh ground sea salt
• Fresh ground black pepper
• 2 Tablespoons olive oil
• 3 whole cloves of garlic
• 1 large yellow onions, sliced in 1/2″ thick half rings
• 4 carrot, chopped into 1/2″ pieces (You can use more or less depending on how much you love carrots
• 24oz of Peanut Butter Cup Coffee Porter from Willoughby Brewing 
• ½ cup beef stock
• 1 rosemary sprig 
• 2 bay leaves

Season ribs at least 24 hours in advance with salt and pepper, then refrigerate until you are ready to start.

Preheat the oven to 250 degrees.  Pour the olive oil into a dutch oven. Heat over medium-high heat. Brown short ribs, Cook for 3-4 minutes per side until nicely browned. Set the ribs off to the side on a plate and then return the pan to medium heat.   Add in the onions, garlic and carrots and season with salt and pepper. Cook until the onions are just softened and beginning to caramelize.  This took about 4-6 minutes.

Add the beer into the pot and bring to a boil. Cook for 1-2 minutes. Using a wooden spoon, scrape the bottom of the pot to dislodge any remaining food aka, the good stuff. Pour in the beef stock and bring liquid to a boil again (this shouldn't take long).  Reduce heat to a simmer and place ribs in the pot. Pour any juices released from the ribs that remain on the plate into the pot. Toss in the rosemary sprig and bay leaf between the short ribs. Check the liquid level of the pot to make sure the ribs are all mostly submerged in the liquid. If necessary, add more beer but you should still be able to see the tops!!

Put on the lip and place your pot in the oven and cook maintaining a simmer for about 3 to 3 1/2 hours or until ribs are fork tender.  The slower you cook them the better! While braising, gently turn the ribs with tongs, as not to tear up the meat, every 45-60 minutes until done.

When the ribs have finished braising, carefully remove the meat and vegetables from the pot. Tilt the dutch oven to the side to gather juices in one end and skim off as much surface fat as possible with a big spoon. Either in the dutch oven or a saucepan, reduce the remaining liquid by simmering strongly for 10-15 minutes. Reduced sauce should be syrupy. Taste sauce and season with salt and pepper if necessary.

Once you have your sauce, feel free to dig in and enjoy by spreading the sauce on and around the ribs and vegetables.  Also, don’t forget your glass of Peanut Butter Coffee Porter to go with your meal, you should have 20oz left out of your growler!

First, the good.  The meat and vegetables were super tender and packed with flavor.   You could definitely taste the roasty porter backbone. The reduction, although it took 20 minutes, was worth every second.  The peanut butter coffee flavor came back to life and really completed the dish. Do not skip this step, but a word of advice is you really only need about 6oz of the liquid to get a good reduction.  If you would try to reduce all of the remaining liquid you would be waiting about an hour!  Now, the not so good.  The rosemary really overpowered everything.  1 rosemary sprig was too much, and if I had to do it again I would use way less, or probably even none at all.  All of the other flavors in the dish worked so well together the rosemary actually seemed out of place.  Although the rosemary was a misstep, the dish was a home run and we look forward to making it again.   For my next attempt I might even go sweeter, with some maple syrup and/or even some brown sugar.  I think these ingredients would complement any porter or stout you use to braise with.

Well, I hope you enjoyed reading about this dish as much as I liked cooking and eating it!  I encourage you to try making it with Willoughby Brewing's Peanut Butter Cup Coffee Porter or even their regular Gutterpup Porter, but really any porter or stout will do.  If you end up making this dish, post a comment on here and let me know what you thought, Cheers!

Chops Grille and Tap House in Geneva

Recently, my wife and I met two of our good friends for dinner at Chops Grille and Tap House in Geneva.  We picked this restaurant because it was halfway between where we live and where our friends live in Erie, PA.    If you look at the menu online, you will see that they have a very large menu with all different types of food, but from what my friend and I heard Chops is known for their good BBQ.

Food
To start our meal our table was served a basket of rolls along with creamy butter and cinnamon butter.  We all agreed that we could have eaten a basket of bread each with the cinnamon butter, it was delicious.

Our meals also each came with a house salad.  The Italian dressing that I got was underwhelming in terms of flavor and tasted mostly of white vinegar. Thank goodness my wife shared some of her balsamic dressing with me, it was much better in terms of flavor and consistency.

For entrees, both my friend and I picked the Smoked Beef Brisket. The menu described it as "Tender smoked brisket of beef served with a light Carolina BBQ sauce."  For my side I opted for a sweet potato.  As soon as our plates arrived my friend and I both commented on how thin, and sloppy, the brisket was sliced, and the fact that it just didn't look that appetizing.   Looks are one thing, but in the end it is always how the food tastes that really matters.  I wish I had some good news to say about the flavor of our dish, but both my friend and I agreed that we were not fans for several reasons.  First, the brisket was sliced way too thin and was very fatty. I'm all for loving fat, but this was just too much.  Second, there was entirely too much BBQ sauce on the brisket.  The overly sweet sauce totally over powered the dish and made it impossible to even taste what should have been the star of the dish, the brisket.   If there was one positive on my plate it was the sweet potato with the delicious cinnamon butter!  .

As disappointed as I was with my dinner, my wife had a very different experience with hers.  She ordered a Top Sirloin steak cooked to a medium temperature.  What she got was a perfectly cooked and seasoned steak that tasted amazing.   The green beans were also cooked and seasoned perfectly.   Needless to say, I was kicking myself that I didn't order her dish.  The steak was a very good size and she shared some of it with me.   If we went back to Chops, I would order this steak over and over again. 

Drinks

The drink menu at Chops does offer a few craft beer choices in addition to having what you would normally find (Bud, Miller, Coors).  There were two Dogfish beers on tap, 60min IPA and Punkin.  We all selected Punkin which was very fresh and tasted great.  They also had Sierra Nevada Pale Ale, Coors Batch 19, Kentucky Bourbon Barrel Ale, and Great Lakes Dortmunder on tap.  I wouldn't call this Tap House a craft beer bar by any means, but I was happy they at least offered some craft options. 

Service and Atmosphere

The restaurant had two main areas, a sports bar area, and a dining room area.  The sports bar area was very loud and we had to almost scream to talk to each other.  I'm glad we just got one drink there while we waited for our table.  Dinner in that area just would not have been fun, unless we wanted to watch some sort of sporting event together.   The dining room area was much quieter and made for a nice dinner experience.  Our waitress was very friendly and made sure my wife's steak was cooked properly. (She mentioned that she checked the temperature right before she brought it out to us.)  I'd had to say our service for the night was good.

Overall, it is hard for me to really judge Chops.  On one had my entree was simply not enjoyable, yet my wife's steak was excellent.  The waitress clearly made an effort to make sure my wife's dish was excellent, did she do the same for mine, or is that just how they do brisket at Chops?   I guess I'll have to head back to Chops for dinner again to see...