Monday, 17 May 2010

To Do List

  • Das Schnitzel Haus
  • Udupi
  • East Coast Original Custard
  • Korea House (The Bibim Bam is as awesome as I remembered)
  • Punk Rock Softball
  • Caveman Diaries/Megachurch CD Release (more to come)
  • Paint upstairs apartment
  • Eat southern-roasted turkey, polenta and roasted red onion & avocado salad with neighbors
  • Jack Frost Donuts (I’ve had the donuts plenty of times, but never actually been there)

I need to hang out in Parma more often. All kinds of great places to go.

 

Sunday, 14 February 2010

Bắc – Restaurant Review

This was the opening weekend for the eponymous Bắc, the new Asian food place in Tremont. I’d spent most of the day yesterday tramping around Cleveland in the snow, so it was a welcome change of pace to spend some time in a warm room with great atmosphere and cute wait staff. The change in the space from what used to be La Tortilla Feliz is remarkable. Gone is the yellow-orange paint, and the stuccoed walls are now a soothing green. All of the decor was picked by somebody (I’m assuming Bắc himself) who understands that classy looks, comfort, and utility do all go together.

When I met Bắc at the Velvet Tango Room a few months ago, he said that his goal was to create a place where you can get an appetizer, a drink and a dinner for around $20. He did a good job. The menu is structured in such a way that you’ve got an array of options that meets this goal, and an equal array for a diner who wants to shell out a bit more. There’s even a custom cocktail menu (most run around $7), and $2 PBR’s that are $1.50 during happy hour.

I wanted to get everything on the menu, but whittled it down to the Banh Mi sandwich ($8) or the pad thai ($11). The Banh Mi sandwich sounds delicious, so I’ll get that next time I go there. I got the pad thai, “family-hot”, and since Bắc’s family is in the kitchen making the food, this was hot. Also, since Bắc’s family is in the kitchen, the hotness was such that it enhanced rather than overpowered the flavor of the pad thai. The spring roll appetizer ($5) was also amazing. Fried just enough, but not greasy, the internal bits were chopped finely enough that you didn’t pull them all out when you took a bite, and the roll had enough tensile strength that it didn’t disintegrate once one end was bitten off.

Look, I can’t emphasize enough that Bắc’s family is in the kitchen making the food. So we’re talking generations-old family recipes here.

Since today is Chinese New Year, we were even served complimentary coconut jien duy (a sesame seed dumpling) after dinner.

Bắc hits all of the restaurant sweet spots. Go there.

Sunday, 20 December 2009

Baking/Burning Tally

This Christmas season I have made:

  • 4 batches of Art of Darkness Brownies
  • 3 batches of chocolate-dipped pretzel rods
  • 12 pounds of fudge (soon to be 16)
  • 4 batches of 7-layer bars
  • a dozen Best of 2009 CDs

Tuesday, 15 December 2009

The WTF BBQ

I have this ridiculous idea for a gimmick restaurant. This is not the hostile takeover of Grumpy’s in which everything with “cajun spice” would be removed from the menu (which would allow us to basically write a whole new menu), all wait staff would be forced to wear floral print aprons and the place would be renamed Frumpy’s. No, this idea is even better.

The place would be called The WTF BBQ. It would serve trompe-l’œil food. Mexican spaghetti made with corn noodles, chorizo meatballs and chipotle tomato sauce. Mediterranean tacos made with kibbee and fattoush. The pulled pork is fish. Cheeseburger pizza. You get the idea.

I am a genius.

Sunday, 4 January 2009

Pierogie Pile

Ingredients

  • 1# kielbasa, sliced
  • 1 box frozen pierogies
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 8 oz. frozen corn
  • 2 T. butter

Recipe

  1. Put the butter in a 13×9 inch casserole dish and stick it in the oven. Preheat the oven to 400°
  2. Prep the other ingredients, and toss them together in a large mixing bowl.
  3. When the butter is melted, remove from the oven and make sure the bottom of the dish is fully coated.
  4. Put the pierogies in the dish.
  5. Layer the other stuff on top.
  6. Cover the casserole with aluminum foil and bake for 40-50 minutes.

Pierogie Pile!

Friday, 20 June 2008

Eating Out in Cleveland

Over the last few weeks I’ve eaten at a couple of new [to me] Cleveland-area food places. My favorite aspect of Cleveland is the ease with which one can go to an authentic ethnic restaurant and never run out of such places to attend. I made it to Sterle’s Slovenian County House awhile back and had a great time. The murals on the walls made it seem like I was back in Slovenia, and the live accordian polka accompaniment and old folks dancing was awesome. It is right around the corner from Empress Taytu.

Brown Bag Burgers near Great Boredom Mall is another tasty little eatery with a mural on the wall. Although their burgers aren’t the Best in Cleveland, they are the exact perfect size for eating, leaving you full but not stuffed, satiated, not begging for more. That’s a hard balance to strike.