We found ourselves WAY on the Westside and had been hearing rumblings about a new place in Avon Lake. It was the perfect opportunity, but later than our normal dining hours, so we simply ordered entrées and dreamed about the next visit. Jeff had the Pastitsio special. Nicely baked, with a thick topping of rich Béchamel, it was a well made treat. Michele ordered the Macaronia Thalassina, a beautiful dish of shrimp, mussels, artichokes hearts and Feta served over Bucatini with a fresh lemon wine sauce. It was excellent.

With only two dishes to compare, it might be considered rash to judge, but this place has a great vibe and quickly filled-up, despite the weekday evening. We are going back and can’t wait. It has been a long time since we could rely on a local Greek restaurant and we hope this one sticks around.

http://www.takisgreekkitchen.com/  377 Lear Road Avon Lake, OH 44012 440-930-8888

After a day of walking a number of home improvement areas, Jeff found himself on the Lower East side, very close to Momofuku. Since opening, this little storefront in an unexpected location has attracted hundreds and thousands of food fans from around the city and the planet. Tables are somewhat communal, the bar is long with seats tucked aside each other and the menu is reasonably small. Usually, a line forms early and dies late, but Jeff arrived at that odd point when the dinner rush had not yet started and lunch was barely over. Besides, he was alone so he easily slipped into an open bar seat. The menu features some daily specials, a few buns, a few bowls, snacks and desserts. The listings are yeoman-like, but the result is far from “typical.”

After a quick perusal of the offerings, Jeff decided this was a place that demanded beer accompaniment. They poured a nice local (Brooklyn) micro-brew that worked well with the unabashedly “salty” foods. The Soy Sauce Egg was hard-boiled, topped with shallots and chives and priced at an incredible $2. The intense flavors of the soy embed itself into the fleshy whites while the alliums provided a nice sharp counterpoint. Not bad for two bucks!

Jeff decided to have the Momofuku Ramen as his entrée. These noodle-centric meals are second nature to Jeff. Across Asia, a big bowl of noodles and broth with “extras” is a very common lunch and Jeff had plenty during his time in China. It should be noted that the Momofuku bowls have a Japanese bias. Momofuku uses pork belly and pork shoulder with the curly noodle we associate with ramen. The broth was salty and smoky and full of flavor. If you haven’t tried this type of soup before and not likely to get to New York, look at some of the local Pho restaurants for the Vietnamese version in Cleveland or try Noodlecat, an upscale place that closely mimics Momofuku’s  kamikaze approach to this Japanese “worker’s food”. Like Noodlecat, Momofuku has forced people who love food to pay attention to all kinds of food, even the lowly bowl of soup.

The Spotted Pig has been open for a few years, but Jeff has never had the pleasure of dining there. Many people report this place was the birth of the “gastropub” revolution in America. Information such as this is of little interest unless the food is good and the food here is very good. No reservations are taken, so the bar area is among the hottest in the city. Time quickly passes in the electric environment. A couple, native to Chicago heard Jeff and his niece (who lives in the city and joined him for dinner) talking about Chicago restaurants and an exchange of favorites were quickly recited. Tables are scattered around this two-story antique store of a dining establishment and we were soon taken to a surprisingly quiet corner.

For Thanksgiving, Jeff made a Smashed Pea on Toast appetizer, so he wanted to try the same offering by a professional chef (to compare and contrast!) The Pig’s version was paired with Burrata, so likely better than Jeff’s! He also sampled the special Soft Shell Crab Salad. Both were wonderful ways to start.

Entrées were both specials and both were perfect presentations. The Roasted Duck Leg and Roasted Trout were simply prepared, allowing for a full appreciation of the core flavors of quality foods. The excellent results are the reason people have come to embrace gastropub cooking. Michele and Jeff learned to appreciate “pub food” during vacations driving through the Irish and English countryside years ago. Food is simple and well made and that is easy to abuse in less skilled hands. Simple is hard. The Spotted Pig knows how to do simple well.

After a full day working on Sunday, Jeff tried endlessly to find an evening theatre performance. Shows were either sold-out or dark for the evening. Instead he decided to forgo a long trip downtown on a wet evening and stayed in midtown for nearby, The Modern, the restaurant located at the Museum of Modern Art (MOMA). On Sunday, only the Bar Room is open. The bar is a bit more casual than the main dining room, but based on what he sampled; Jeff found it to be an excellent option in a city filled with dining options.

Jeff started with the Wild Mushroom Soup. It was a wonderfully pungent broth made special with the addition of Chorizo ravioli. Excellent. The Saffron Tagliatelle with rabbit jumped off the menu and try as he might, he couldn’t resist ordering. The pasta was perfect, the rabbit tender and slightly tart, having been braised in cider with the greens as a nice addition. The Pistachio Dacquoise was a perfect finale to a wonderful evening outside the theatre. It may have been the rainy night, but this meal just felt so cozy.

With many trips, a clinker always appears. Jeff read some positive things about Back Forty West. He ordered the Pork Belly Sammie and it was disappointing. The accompanying slaw was nicely spiced as was the mayo, but the pork belly was poorly cooked, resulting in fat, not nicely rendered bacon-like pork fat that is the hallmark of good pork belly, but just plain fat. He was forced to cut most out of the small sandwich. The accompanying Rosemary fries were light on the rosemary and long on salt…very long. This was a crowded little place, east of central SOHO, so we have to assume it was just a bad day. This was a disappointment.

Each trip to New York and especially this trip of all new places is a fun revelation and one that makes a return trip that much more anticipated.

http://momofuku.com/ 171 1^st Avenue (between 10^th & 11^th) New York, NY 10003

http://thespottedpig.com/ 314 West 11^th Street (at Greenwich St) New York, NY 10014 212-620-0393

http://www.themodernnyc.com/ 9 West 53^rd Street New York, NY10019 212-333-1220

http://backfortynyc.com/locations/back-forty-west-soho/ 70 Prince Street (at Crosby) New York, NY 212-219-8570

http://noodlecat.com/234 Euclid Avenue Cleveland, OH 44114 216-589-0007

Roasted Salmon over Garlic Mashed Potatoes with Ginger Honey Sauce

We started with the “Shared Plate” house made sausage served with a nice grainy mustard crème fraiche. The sausage was nicely spiced, very lean and expertly grilled. Michele fully enjoyed the roasted salmon beautifully served over a bed of watercress and garlic mashed potatoes. The ginger-honey sauce was a nice finish. Jeff ordered the Dr. Pepper Braised Pork Shank. This was TENDER meat that wantonly fell off the bone and into a hungry tummy. The chili jam had just the right amount of kick.

The menu offers a number of exciting options that entice you to return. We immediately began to plan subsequent trips. Michele quickly spotted the Sea Bass and Walleye. Jeff thought the Chicken & Waffles, Roast Chicken and Duck Confit Salad sounded good. Beer Nuts, Deviled Eggs and Duck Fat Popcorn appetizers are designed to invite a second drink. A lot looked good here and if it is as good as the things we sampled, we’re going to make the trek back to Valley View sooner than later.

http://www.theoakbarrel.com/ 5975 Canal Road Valley View, OH 44125 216-520-3640

Unlike most meals, we typically share a sushi dinner. We enjoy the same things and occasionally we order something the other will not appreciate. Jeff sometimes wants a piece with more spice. Michele will select a fish that is “too fishy” for Jeff. In all, it works out.

This trip we ordered some Miso soup, salads with ginger dressing and then the Tri-Color Sushi consisting of Tuna, Salmon and Yellowtail. We also ordered a California Roll. Each piece was perfect. Dessert was deep fried Green Tea ice cream.

We like Pacific East. We are however, not sushi experts. If you’re a casual enjoyer of this Japanese treat, we think you’ll fully enjoy this Coventry landmark.

http://www.pacificeastcoventry.com/  1763 Coventry Road Cleveland Heights, OH 44118 216-320-2302

Vetri has been called the best Italian restaurant in America. It is regularly listed as one of the top 20 restaurants in the country of any type. Jeff tried to dine there two years ago, but could not secure a table. This time, he was lucky…boy was he lucky!

Vetri offers only a multi-course Chef’s tasting menu. You arrive and are shown a list of the things being prepared that evening. Unless you have some dietary restrictions or are dying to try one specific offering, you are left in the Chef’s capable hands. Michele does not like this type of eating, inevitably feeling she’s consumed too much, or they deliver something she doesn’t like, but feels compelled to eat, so with Jeff alone, it was the perfect opportunity. Jeff told the waiter that he was glad the Chef was making the decisions, because he couldn’t! They also offer a wine pairing in two grades and a beer pairing. Wine by the bottle is also available.

While perusing the scrumptious list, a complementary glass of champagne is poured and an amuse buche of house made cheeses and house cured meats is served. Salumi, prociutto, foie gras and reggiano were each flawless. The fun then began!

First was Orata (a Mediterranean fish) in a beautiful green fava bisque. This was followed by a Sweet Onion Crepe with a truffle fondue. The Spinach Gnocchi with Brown Butter was about to be Jeff’s favorite course until the Setaro premium pasta) Porcini with Braised Snails arrived. Jeff argued with himself all the way back to the hotel trying to decide which was better. As of this writing, he is still arguing with no result in sight. The last dish was an unlisted goat entrée that may spoil him for goat forever into the future.

Dessert was perfect, dinner was perfect, the service was perfect, the evening was perfect. Jeff cannot imagine a restaurant being better and he thinks he know why. Chef Marc Vetri was ever present. The folks at the table next to him were acquaintances, on the other side, their children when to school with him. He asked Jeff if everything was as expected. (Of course it was!) Then back into the kitchen, not the food network or the airport. Vetri is not cheap, but then again, nothing this fabulous would, or could be. You get what you pay for and at Vetri, you get an avalanche.

The first evening in Philadelphia was spent in a crowded neighborhood corner eatery with the food of Greece and Cyprus. Kanella is an unassuming space, but the simple ends there. The Bureki appetizer was phillo filled with feta and thyme, drizzled with a luscious honey, tinted with thyme and beets. The dish did not leave the table without a finger drawn through the scented sweet drippings. Jeff’s entrée was Goat Stew with crispy okra and a lovely wheat barley-type grain (called “berries” in the menu.) A dollop of yogurt kept the Mediterranean spunk in check. This was an excellent dish. We could argue if this goat was better than Vetri’s, but really, who cares? Both were at the top of their game! Dessert was a Moroccan Orange Almond Tart with Cardamom ice cream, the perfect cool and creamy end to a wonderful meal.

Kanella is a BYOB restaurant. BYOB restaurants are apparently very popular in Philadelphia. If you enjoy wine with your meal, you may want to note this information on restaurant’s respective websites.

Before leaving town, Jeff couldn’t go without a turkey sandwich from The Original Turkey in the Reading Terminal Market. This is very good turkey, tender, juicy and flavorful piled on fresh baked bread. One of Jeff’s Philly favorites!

After a few trips to Philadelphia, Jeff has come to appreciate the culinary adventure. With Chinese-Peruvian food at Chifa, Cyprus cuisine at Kanella and flawless Italian at Vetri, Philadelphia is almost as cross-cultural as Cleveland.

http://www.vetriristorante.com/  1312 Spruce Street Philadelphia, PA 19107 215-732-3478

http://kanellarestaurant.com/  1001 Spruce Street Philadelphia, PA 19107 215-422-1773

http://www.theoriginalturkey.com/ordereze/splash.aspx  45 North 12th Street Philadelphia, PA 19107 215-925-5598

The perfect ending – This used to be a Shrimp Po Boy!

Without exception, the highlight of the week was our visit to Le Petite Grocery. This Magazine Street gem serves a wonderful amalgam of French and Louisiana food in a perfectly delightful environment with a staff of extremely knowledgeable and cordial folks. Michele enjoyed a butter-soft Bibb lettuce salad, then Shrimp and Grits. She feels no shrimp tastes quite like the Gulf Shrimp served in New Orleans and this selection was close to perfect. Normally a more reserved eater than Jeff, she was moments away from scrapping the plate to enjoy every morsel. Jeff had the Roasted Sweetbreads (which also seem to be just a bit better in NOLA) appetizer and the Rabbit entrée. Both were exquisite. Dessert was a comforting Butterscotch pudding. Not one morsel could have been better. This one is on our list for a return visit whenever we are back in town.

Almost as good was a recommendation we picked-up from New Orleans Magazine. Eat New Orleans in on Dumaine at the farther extents of the French Quarter. Jeff went there for lunch with the crew from work and each plate was better than the next. Suffice to say, much passing around was performed. Jeff had a bowl of the Chicken & Andouille Gumbo and it was excellent. The Crawfish Étouffée special and Roasted Stuffed Pepper he tasted were also top-notch. We all shared a Crawfish Boullette appetizer that was universally praised. After such a successful meal, we’re looking forward to trying a dinner. It has to be just as good, as the menu is virtually the same. Can’t wait!

John Besh’s latest spot is Borgne located in the Central Business District on Loyola Avenue in the Hyatt Hotel. They specialize in seafood fished within a 75 mile radius, insuring a quality level we have come to expect from Besh. Michele fully enjoyed the Fish in a Bag, that day featuring Sheephead, a Gulf variety that was offered as the special all week, all over town. If you’re from Cleveland, Sheephead might sound familiar. We have no idea if they are the same variety, but if so; don’t be surprised if you see Michele with a pole sitting on the shore of Lake Erie! Jeff had the Oyster Spaghetti, just like it sounds, but with a cream-based sauce. The Grilled Romaine Salad and Crawfish Croquetas appetizers and Lemon Olive Oil cake dessert were also very tasty. While far away from the typical New Orleans “action,” we did fully enjoy this meal.

For lunch on another day, Jeff experienced his first sandwich at Mother’s, a New Orleans institution. The Famous Ferdi Special is a combination of house baked ham, roast beef, “debris” and gravy. It was an excellent Po’ Boy, but way more than any human needs to eat for lunch.

While Jeff was overeating at Mother’s, Michele was doing the same at Red Fish on Bourbon Street. She had the hickory smoked Barbeque Redfish and proclaimed it amazing. Because of those large lunches, dinner that night consisted of the appetizer sliders for Jeff (Very Good!) and the Seafood Gumbo for Michele (Very Good!) at 5 Fifty 5 in the Marriott Hotel on Canal. Not bad for hotel food.

Sylvain on Chartres

Once Michele left town, Jeff joined his coworkers for dinner. In the same magazine article that recommended Eat New Orleans, they also suggested Sylvain as a local place in the Jackson Square tourist area that served interesting, dynamic foods. Again, they were right. Jeff ordered the Shaved Brussels Sprout Salad as did a number of others at the table. The sharpness of the sprouts was tempered by apple, pecorino and hazelnuts. The pan fried Pork Shoulder was a real treat, while Jeff’s coworkers enjoyed the Beef Cheeks, Fish Special and Gulf Shrimp Pirlou. All around, this was a real find. As we searched for reservations in the coming days, we noted that Sylvain was booked most nights. This reasonably new spot must be garnering a good reputation.

The city was packed with people and it was really tough to get reservations for most of the rest of the week. Jeff wanted to try Dominica; John Besh’s other new place that has been attracting national attention. His coworkers really wanted to stick with more Louisiana-based cooking, so we exchanged one Besh with another and visited one of our NOLA favorites, Lüke. Lüke claims to be a French place, but we always felt it was much more German/Alsace in feel. Jeff enjoyed the Crawfish Bisque and Jägerschnitzel. Both were expertly prepared and Lüke’s house brewed beer worked well with this fare. Around the table, the Lapin special, Shrimp En Cocotte and the Choucroute Garnie Mason (a collection of pork cuts and sausage) were praised and enjoyed. This remains an excellent and popular place.

Luke on St Charles Street

During our visits to Bayona (our favorite New Orleans restaurant) we have often passed the Louisiana Bistro as we walked down Dauphine Street. It is small, the posted menu seemed interesting and year after year, it stayed open. Jeff decided it was time to try this little place after a number of other places were booked. They were able to squeeze us in and we discovered another hidden gem. The table shared flash fried Oysters and Boudin Ball appetizers. They were gone in less time it took to cook the oysters! Jeff enjoyed the Duck Confit and his coworkers also expressed satisfaction with their choices. The staff here was especially engaging with heaps of hospitality.

Years ago, we had an enjoyable lunch at Olivier’s Creole restaurant. With few options on a busy Sunday night Jeff and a coworker made reservations for dinner. While we had little choice, we wish we would have tried someplace else. After a week of excellent food, we finally hit a clinker. The Crawfish Étouffée was watery and lifeless and Jeff’s associate indicated the Shrimp Creole was boring (Creole food is many things, but one of them is not boring!) Unfortunately, Olivier’s is not what it used to be.

To complete the trip, Jeff planned a late lunch/early dinner at Herbsaint. Shortly after Herbsaint opened, Jeff and Michele dined here. Chef Link has since gone on to open Cochon, one of the best places in town and both have earned James Beard awards. As expected, lunch was perfect. The Chicken Andoullie Gumbo was rich as Warren Buffett. The beer battered Soft Shell Crab was crunchy, soft and flavorful and the flash fried Brussels Sprouts were flakey and delicious. Herbsaint is indicative of why we love New Orleans food. The foodstuff is different, the preparation is excellent and the memories last…at least until the next visit!

http://johnnyspoboys.com/511 St Louis Street New Orleans, LA 70130 504-525-8037

http://www.mrbsbistro.com/201 Royal Street New Orleans, LA 70130 504-523-2078

http://www.lapetitegrocery.com/4238 Magazine Street New Orleans, LA 70115 504-891-3377

http://eatnola.com/900 Dumaine Street New Orleans, LA 70116 504-522-7222

http://www.borgnerestaurant.com/601 Loyola Avenue New Orleans, LA 70113 504-613-3860

http://www.mothersrestaurant.net/401 Poydras Street New Orleans, LA 70130 504-523-9656

http://www.redfishgrill.com/115 Bourbon Street New Orleans, LA 70130 504-598-1200

http://555canal.com/555 Canal Street New Orleans, LA 70130 504-533-5638

http://www.sylvainnola.com/625 Chartres Street New Orleans, LA 70130 504-265-8123

http://www.lukeneworleans.com/333 St. Charles Street New Orleans, LA 70130 504-378-2840

http://www.louisianabistro.net/337 Dauphine Street New Orleans, LA 70112 504-525-3335

http://www.olivierscreole.com/204 Decatur Street New Orleans, LA 70130 504-525-7734

http://www.herbsaint.com/701 St Charles Street New Orleans, LA 70130 504-524-4114

Cask and Larder brews their own beer and the menu is almost as inviting as the food options. Jeff tried the IPA which had a bit less “hoppy” taste than normal, making it an interesting choice. He later tried the Black Ale, also a very gentle drink, milder than a stout or porter, but with enough snap to provide enjoyment.

The menu is filled with interesting options and one could easily overdo it or plan two more visits while ordering for the evening. They have a collection of oysters, which is not unique, but they also have a collection of artisan hams, something we’ve never seen before. Jeff really wanted to try the hams, but the waiter suggested it was sized for sharing. Darn! Instead he opted for the Short Rib Tamale, a beautifully prepared tamale stuffed with melt in your mouth meat and sitting in a pool of slightly sweet caramelized onion broth. The tamale slowly absorbed the broth, but not enough to destroy the texture and flavor. It was an excellent first course.

The entrée section consists of locally fished seafood, locally sourced meats and a number of tempting vegetable side dishes. Jeff decides on the Grilled Quail with a whiskey glaze. Quail can be a bit of a pain to de-bone, but he has always found it worth the while. This one was no exception. Excellent all around.

The only negative was with the dessert. The Moon Pie (yes, like those Moon Pies you remember as a kid, but these are made with first-rate chocolate and house made marshmallow!) was accompanied by a Banana Semifreddo that was harder than “semi-frozen” and not very “custardy”. It also looked like it had spent too much time in the freezer. Because the Pies were so good, Jeff wouldn’t discourage ordering it; just check the side dish carefully.

When the 2012 James Beard semi-finalist list was published, another new name with an Orlando address was featured. Jeff decided to try it the next day. The Rusty Spoon is located in the historic downtown section of the city, near the old train station. The place looks like a saloon from the front, but has been nicely stylized inside to appear more pub-like. These were comfortable surroundings.

The menu was divided into a variety of eating options, Rusty Tails, First Plates, Leafy Greens, Handhelds, Pastas, Sustenance and Sweet Finish. On the recommendation of the waitress, Jeff started with the Butter Poached Clams. This was a beautiful pile of tiny, local clams, each tender and flavorful. The ale-based broth was so good the accompany slices of grilled pugliese bread were almost not enough to mop it up, but Jeff valiantly powered through and finished almost every drop. Excellent!

For his entrée, Jeff ordered the Braised Lamb Collar. Pockets of delectable, tender meat are trapped around the collar bone waiting to be picked out. It was very good, as was the lentil based side. The strawberry crisp dessert was built for two and unfortunately, uneventful in addition to being somewhat soggy on the inside. Not the best way to end an otherwise good meal.

Work seems to continually drag Jeff to Orlando. Now, there are four decent places to dine, should he need to go there again.

http://www.caskandlarder.com/  565 West Fairbanks Avenue Winter Park, FL 32789 321-280-4200

http://www.therustyspoon.com/  55 West Church Street Orlando, FL 32801 407-401-8811

http://krestaurant.net/  1710 Edgewater Drive Orlando, FL 32804 407-872-2332

http://www.theravenouspig.com/  1234 North Orange Avenue Winter Park, FL 32789 407-628-2333

We’ve tried to get into this new place on a number of occasions and found them fully booked. We finally succeeded with a late weekday lunch. Upon arriving, we found only a handful of tables open. Patronage such as this would be the envy of any restaurateur.

After battling back and forth, Michele decided on the Caesar Salad and Jeff ordered the Lobster Bisque. While Michele enjoyed this staple, Jeff thought it was a bit bland. Michele also liked Jeff’s bisque, but Jeff was hoping for a bit more spunk.

For our entrées, Jeff intended on ordering the Chicken Paillards, but switched once a roast chicken passed on its way to a neighboring table. Michele toyed with ordering the daily fish special, Grilled Trout, but instead stuck with the menu’s Grilled Salmon. She found the coleslaw side bland, but fully enjoyed the cedar plank grilled salmon. The chicken was perfectly roasted and full of the flavor, only a well roasted chicken can deliver. The side of rice/wild grain was good, but the raw onion pieces were a bit disconcerting and could have been eliminated. Our shared dessert, a Molten Chocolate Cake was chocolaty and rich. The accompanying Mitchell’s ice cream was of course excellent.

We have no doubt this place will be a huge success. The fact that Michele enjoyed her meal, a bit more than Jeff makes sense. Because of her sensitive stomach, she naturally gravitates to less aggressive seasoning. It is for that reason; many will also pine for this restaurant. Within a comfortable setting, non-offensive food is served for affordable prices. For many, you can’t ask for more than this, for others, more is required. You decide.

http://www.cedarcreekgrille.com/2101 Richmond Road Beachwood, OH 44122 216-342-5177

Chef Sawyer has some tough competition. While we have not been to Next or Sepia in Chicago, we have fully enjoyed Girl & the Goat and Vie. We believe that the best food city in America is Chicago and Cleveland is unfortunately bundled alongside this goliath of the region. This is quite an honor for Sawyer to have survived in a tough category. We wish him well, but Stephanie Izard of “Goat” and Dave Beran of the kamikaze restaurant, Next have become media darlings. We expect one of them to best our hometown hero.

While we live in Cleveland, we continually travel around the country and sample food all over. A few of the categories feature multiple places we’ve dined. In the Best Chef: New York City, we’ve been to Marea, Barbuto and WD-50. The meal we had at Marea was flawless, but the inventiveness of cuisine at WD-50 still has us talking. We give the edge to Chef Wylie Dufresne, the mad genius behind WD-50.

In the Best Chef: South category, four of the five nominees are from New Orleans and we are embarrassed to admit we’ve only been to one! Le Petite Grocery and Dominica are on our list for next month’s trip, but Gautreau’s is in the New Orleans suburbs and we have yet to rent a car and drive out that far, especially when there is so much good, right in the center city area. Perhaps we’ll have a thought when we return…before the awards are announced.

In the rising star category, Jimmy Bannos, Jr., Chef at Chicago’s Purple Pig is a personal favorite. Jeff found the “Pig” a few years ago and has eaten there on almost every trip since. The atmosphere is electric, the food is excellent and the price is very fair. While we both LOVE Blackbird, it’s Chicago competition, we’re rooting for the Pig!

We’ve been to three of the five places nominated for Outstanding Restaurant, Restaurant August in New Orleans, Blue Hill in New York and Spiaggia in Chicago. Blue Hill was stunning, but our culinary heart remains partially in New Orleans and John Besh’s Restaurant August is one of, if not the finest place to eat in the city. Besh gets our vote!

Jeff has been to Rioja in Denver twice and had lunch at Hugo’s in Houston. Not the fairest sampling, but the excellent lunch at Hugo’s makes him quietly hope for a win for Chef Ortega as Best Chef: Southwest. In the other categories, we’ve only been to one place, so it would unfair to push, but a Le Pigeon in Portland, OR and Topolobampo in Chicago win would be nice!

Many cities will tout their James Beard recognition and many people will dismiss the awards as cloistered and snooty. We sit on both sides of the fence. While we recognize Chicago, New York and San Franciso as a great food cities, Cleveland has a remarkably vibrant collection of excellent chef and restaurants. We should not be dismissed so easily with a single nomination. To think that Zack Bruell, the Chef who taught most of us (of a certain age!) HOW to eat great food has not yet received a nomination is almost unthinkable. Steven Schimoler (Crop) Ben Bebenroth (Spice) Douglas Katz (Fire) and Mathew Mathlage (Light Bistro) all deserve some national love and can easily stand toe-to-toe with most of the people on the list. We are an excellent food city and we should be proud of it. Let’s hope for a better result next year.

Following an afternoon at the theatre to see “Sister Act” the very funny musical based on the very funny Whoopi Goldberg movie, we started thinking about Lola and our post-theatre Tremont ritual of the past. Lola is now anchoring the East 4th Street food destination and Michael Simon has replaced the original Lola with Lolita. His daily presence may be gone, but the funky interior and neighborhood vibe remains. So too does some very good food.

Our 5:02 arrival for a 5:00 opening reservation found the bar hopping and multiple tables already filled. We were rewarded with what we felt was the best seat in the house, overlooking the door, the bar and the kinetic excitement of a vibrant business. Even on the weekends, there are a number of early bird specials and we decided to give a few a try. The house red wine was a real bargain and a nice option. The mussel appetizer was so good, we asked for another basket of bread and sopped up every last drop of the excellent tomato, garlic, chorizo broth. Jeff was also eyeing the Fried Brussels Sprouts, but knew Michele wouldn’t be interested. Perhaps next time. We were off to a good start!

The seafood special was a beautifully grilled bass. Jeff had the full flavored Hanger Steak over a bed of spinach and a pool of creamy-cheesy goodness. Each entrée comes with a side and Michele’s potato gratine and Jeff’s polenta were both excellent, but ultimately went home. (Too much bread and mussel broth? Perhaps.) We of course saved room for dessert, a wonderful Pumpkin Pound cake with tart cream cheese ice cream, drizzled with caramel. Rich, yes, but we persevered and cleaned the plate.

By the time we finished, the place was fully filled and a number of the bar patrons were enjoying the assorted Early Bird snacks and libations. It was impossible not to be drawn into the electric human interaction. Tremont is alive and there is no better definer of this pulse than Lolita. Need a pick-me-up? Lolita is just what the doctor would order, if he weren’t at the next table!

http://lolitarestaurant.com/ 900 Literary Road Cleveland, OH 44113 216-771-5652