The Greenhouse Tavern: Revisited

Crispy Hominy

Back in July I visited The Greenhouse Tavern in Cleveland and absolutely LOVED my dining experience. It was one of the most incredible-tastiest, most-satisfying, so-happy-to-eat-in-Cleveland experiences I've had to date.

So I figured when I took FD there for his special birthday dinner it was going to be the same mind-blowing, mouth orgy again. That doesn't seem an unreasonable assumption, does it?

Chef Sawyer is known for his seasonl spin on contemporary comfort food. And I firmly believe in his Green mission and the restaurant's farm-to-table mentality. There's no doubt in my mind that my food values are completely aligned with The Greenhouse Tavern's; we're totally on the same page.

But FD's birthday meal has left me frustrated and reconsidering going to The Greenhouse Tavern again. At least for anything else other than Animal Style Frites.

Chilled Sweet Potato & Cabbage Soup

I want to be clear that the opinions I express are as an honest food critic and paying customer. It is not my intention to slander any restaurant. It is only my intention to share my dining experiences as an average-Jane diner with no strings attached.

Let it be known that I think the good at The Greenhouse Tavern is definitely worth experiencing, but the customer service is something, I feel, needs much improvement.

Let it be known that the intoxicating, primitive experience event of eating Animal Style Frites is something every food lover MUST experience. However, I must warn any diner that the sassy-and-not-in-a-good-way attitude from a few of the servers and runners at The Greenhouse Tavern might disrupt that experience and turn it into something not-so-much-fun.

Animal Style Frites

Because I am a detail-oriented person who believes arguments should have ample credible support, I feel the following examples will illustrate how lack luster the customer service at The Greenhouse Tavern is.  First of all, when we were seated we were not approached immediately, and once the server approached our table, he did not announce the beers on tap or show us the beer and wine menu. For an establishment that has tavern in its title, I feel is imperative that every server share this information before asking diners what drinks they want. It's helpful and it makes diners feel comfortable in additional to a little of booze and a few recommendations mean a bigger tip usually. Also, the The four course chef's tasting menu used to be $39; now it's $44. If you do the math, it's a rip off; you can order food from each section and usually pay less than $44. I understand this doesn't have to do with servers, but it has to do with customer service and not taking customers (who are in a city that is having hard economic times!) for a ride. Next, our first and second courses were served at the same time. Our table ordered the four course chef's tasting menu because we wanted to have a long dinner; serving both courses not only screwed up the timing and our experience, but also it upset the taste of each course. I have no interest eating chilled soup with hominy or even better hominy with lardo speck gnocchi, which is what we did in much of a rage. Our server's response to the matter: "First and second courses are small tonight; we're serving them together." However, all the surrounding tables were receiving them separately and our portions were huge. The runners had to be asked to box leftovers, and during dessert when a decaf cup of coffee served to our table was cold, the runner deliberated aloud the time it would take to make a fresh pot, which was really rude and destroyed the flow of our table's conversation. Finally, the server forgot one of our guest's desserts and overcharged that same guest by two desserts, even though dessert was included in their four course chef's tasting menu. Needless to say, I didn't leave feeling satisfied this time.

Strip Steak with Pomme Frites

Dear reader, I'm not happy to report these examples of rude, unorganized, and sloppy service. It breaks my heart quite frankly. But I feel the need to share because as food lovers and paying customers we expect a meaningful dining experience, and we, as paying customers, are shelling out a lot of hard-earned money to get that experience, especially in times like these. I have a huge problem with celebrity chef restaurants and talked-up restaurants not delivering on customer service. Restaurants are part of the service industry. That means meeting the expectations of customers and making those customers happy. In this case and in other cases, such as Michael Symon's Bar Symon, I feel the servers are hired because they need jobs and look indy enough to work there. But the servers and runners should know about the food, about serving a table, about the etiquette of dining, and about who actually is paying their paycheck, which are the customers, essentially. If I drop $200 at a restaurant, like I did at The Greenhouse Tavern, I expect the server to be respectful, knowledgeable, and competent. That's not much to ask. And as diners that's all we want. I understand some servers are flirty, some friendly, some hands-off-but-aware, or some funny. A little personality is great. But there must be smarts to match it. And that training MUST come from the owner, the manager, and the executive chef. I can't justify spending that amount of money on a meal when half my experience is spent frustrated at a server who looks and acts like he just did ten lines of coke and is saying his allergies are bad today.

Gravy Frites

With that said, the lardo speck gnocchi was to die for. The halibut was absolutely perfectly cooked, even though the garnish was useless. The kick of hit at the end of a taste of the Ratatouille Vegetables Involtini was divine. The texture of the sweet potato and cabbage chilled soup was so silky it was like sexy satin sheets. The strip steak had a flawless sear and was faultlessly cooked to medium. And the Gravy Frites and Animal Style Frites--I live for them. Period.

Alas, I'm sad this review isn't more about the food. But it replicates my turmoil during this meal. I would have one moment of ecstasy which would be clouded by an unnatural desire to throw a punch.

What's the balance of food and service? Which is more important? Or are both equally important? Is a small dining room like at Revolver or Lucky's Cafe--where service is ALWAYS good--the key? I don't have any answers. But I sure wish I did.  

Pure coolness. The Greenhouse Tavern serves Black Label in a can for under $2.

I Can Sweat Duck Fat

This past weekend I visited my friend Jeannie in Hudson. It's kind of like our annual girls weekend. We go the Grey Colt Sidewalk Sale, then out to really AWESOME dinner. This year I threw on a brand new Odd Molly top and funky Free People skirt I got at the sale and Jeannie threw on her best pair of green heels and a sweet summer dress and we headed to Greenhouse Tavern on East 4th in Cleveland.

This post isn't going to review Greenhouse Tavern. That review, in addition to one about Lucky's Cafe, will be live in the BG News this coming Wednesday.

This post is an account of my sweating duck fat during a yoga class. (And, yes, it smelled awesome as well as gross.) It's the unedited version of our girls night out.

The ambiance of the Greenhouse Tavern is sophisticatedly "green." From its fancy toilets that offer two flush settings (one for liquid, two for solids) to recycling old un-used menus as fry cones, this restaurant is thoughtful in its sustainability and certified for it too. I felt proud that my eating that evening was totally eco-friendly.

Without a doubt, the best choice on the menu is the 4 Course Chef's Tasting Menu. You get to choose one appetizer, one "second" appetizer, one entree, and either a dessert or a side for $39. Jeannie and I played it smart by each ordering the tasting menu and sharing a side and a dessert. However, as the plates started arriving we realized we should have split the tasting menu.

I ordered the French Buttered Radishes as my first. If you've been keeping up with my BG News articles, I've taken a liking to radishes lately. And these were amazing. Jeannie had the fried hominy, and I had a bit of food envy. Fried should be my middle name; crispy, salty, crunchy--the hominy rocked.

For seconds Jeannie had a lamb patty (sorry I forgot...I was having a food orgasm and wasn't taking notes when I should have been) that was AMAZING. I had the Hand Ground Beef Tartare, which rocked my world. As a kid I would sneak crumbs of raw ground beef before it went into a meatloaf or goulash. I have a raw meat problem, and unfortunately most raw meat is not fit to eat. So when I see tartare, I'm on board. Accompanied with housemade condiments, pickles, crostini, and a two minute egg, it was DIVINE. MINDBLOWING. INSANE.

While waiting for our entrees I realized to my left was a table of douche bags who were clearly there to be seen and maybe score some pu-tang. Maybe they thought they were cute, but truthfully they were obnoxious. So much so--we found out from our totally friendly, attentive waitress after they left--that the older couple sitting at our table before us asked to be moved. Ha! Jeannie and I tuned out all of their degrading comments about every woman in the restaurant simply by discussing each frame of Eclipse in-depth. Quickly, we became some weird, obsessed nerd girls they definitely wouldn't "fuck, marry or kill," which meant they left us alone for the most part. Until Jeannie's Half Roasted Chicken in Brioche Bread arrived at our table.

Dear reader, maybe you imagine shredded chicken in a bowl topped with buttery, rich French bread. If so, you are wrong. Chef Sawyer and his crew serve the half chicken in a HUGE LOAF of Brioche Bread. It's so huge that the runner asks if you'd like to slice it or have the kitchen slice it for you. Of course, any person in their right mind would have the kitchen do it.

So when the chicken returned, the douche bags next to us tried to claim it. Funny and cute? No, we wanted to eat. Patrick Swayze says, "No one puts Baby in a corner." I say, "No one comes between me and my food." After we laughed off their idiocy, Jeannie tried to make a dent in the chicken dish. If my guess is right she's still eating it right now for dinner.

I had the Sea-2-Table Halibut, which was beautiful. But the only reason I got it was so I wouldn't feel so guilty sharing and quite frankly devouring Jeannie's fourth dish: Gravy Frites. I'm not sure I'm prepared to talk about how much I think I'm addicted to these hand-cut potato sticks deep-fried in duck fat and topped with brown gravy and mozzarella curd. I can see why Michael Symon of Lola (a couple doors down on East 4th) calls them his guilty pleasure on the tv show The Best Thing I Ever Ate.

I swore to Jeannie I'd only eat a couple. I ate 3/4 of the plate. Yes, on top of the Halibut, beef tartare, and radishes. Clearly, I have problems. If I lived in Cleveland, I would be there right now eating them. And tomorrow morning I would wake up and be at the gym for 4 hours--I'm not lying--so I could go back and eat them tomorrow night. I'm having Walleye and a Raw Veggie Salad for dinner tonight. I'm not happy, and both are quite good (not to brag). I should have written this post after I ate.

That's how much I love those fries.

And we shared dessert--Carmel Milk Chocolate Pot de Creme. It was salty and sweet and a perfect ending to our fantastic meal. But the whole time I was thinking about the fries in Jeannie's to-go box.

And we got home and attempted to watch Little Ashes, which was horrible, but I got through it because I was thinking about the fries. (I couldn't eat them because I was that full and not that drunk.)

And I went to sleep and would wake up at random times with only the words "duck fat" on my mind and lips.

And in the morning we got up at 7:30 and went to Yoga Lounge where Kevin had us going through all these crazy advanced poses, including side crow and headstand, in a 98 degree room and all the while I'm thinking about duck fat fries. And I'm sweating duck fat all over my yoga mat. Which is a blessing and a curse. Because I can sniff my mat and remember the fries, but I probably should clean my mat after all the sweat that dripped on it.

I can't believe I admitted that for all the world to see...

(Grey Colt picture courtesy of their website.)

How About A Little Tongue?: Dinner and a Movie

Hello. My name is Amanda, and I'm a twi-hard.

And I'm food obsessed.

Mixing the two is what I imagine being on ecstasy is like.

Before going to the midnight opening of the Twilight Saga: Eclipse with my sis-in-law Suz and my husband FD, we had an exquisite dinner at Revolver in Findlay.

Dare I say, I enjoyed dindin more than the movie...

While Taj Mahal played in the background, Suz, FD, and I approached dinner from a family-style perspective; we shared all of our first courses and even our entrees.

Though it might be a HUGE stretch to think that our first courses were in any way linked to Eclipse, I somehow concocted a story to connect the two. We started our meal with Pickled Cow's Tongue with roasted beets and a soft boiled farm egg; Crispy Bone Marrow with shiitake mushrooms, braised beef, rhubarb, and star anise; and Local Porkbelly with potato galette, spring peas and curry.

The Cow's Tongue was divine. Imagine a flavor and texture combination of flank steak meets chuck roast. The beets gave it some moisture and the egg complimented the pickling. Eclipse has a lot of kissy moments in it, including the first not-so-romantic kiss between Bella and Jacob, which was a bit "offal"; therefore, the tongue was appropriate.

The Crispy Bone Marrow was juicy and salty with a bit of heat--much like the shirtless Jacob. (Wink, wink.)

The Local Porkbelly was smoky, chewy, and surprisingly light. It definitely represented the Cullens' fighting abilities. (Okay, that's a HUGE stretch.)

Seriously, we had a blast catching up and sharing family stories throughout the courses of our dinner as well as building the anticipation of the movie and the lines to get into the theater.

For my entree, I had Dickman Farms Chicken Breast with heirloom lima beans and black kale. My craving for kale is what drew me to this dish, and it did not disappoint. The tenderness of the chicken, lima beans, and kale worked beautifully together, especially with the slight hint of vinegar.

Suz and FD shared the pork sauerbraten for two with butter poached potatoes. Both are sauerbraten fans because their mum STR made it a lot from them when they were kids. Both really like Michael Bulkowski's stripped down version with a sauerbraten reduction drizzled over a pork tenderloin. The component that made the dish, though, was the butter poached potatoes. If crack potatoes hadn't already been coined, that's what they would be. The fingerlings were perfectly buttered and salted that they could have been mashed potatoes if I was blindfolded.

Quite frankly, even though I am obsessed with Twilight, I don't think the movie could have ever compared to our dinner. Which must mean I'm way more obsessed with food.

We saw Eclipse at the Carmike Theater in Findlay where it was showing on all 12 screens. You can only imagine the lines and the pre-teen mayhem. Unlike my experience of the New Moon midnight showing in Bowling Green who made several in-person announcements to our showing, the manager of Carmike did NOT ensure that there was NO saving of seats, outside food, or recording of the movie on digital devices. Basically, the manager of Carmike was NO WHERE TO BE SEEN. In other words, it was a cluster-mess of an event where every theater had rows of saved seats, aisles were littered with baggies of chips and gummy bears, and pubescent girls recorded all the "hot" scenes on their phones. I vow if I ever go to a midnight screening again, it will be in BG--no matter how geeky I have to feel by checking Fandango every hour to see when tickets can be purchased.

But even after all that frustration and the disappointment I felt with the movie's pacing as a whole, with the lingering of slow scenes, and the sometimes tacky acting, what made the evening so awesome were the fight scenes, the tent scene, the company of two of my favorite people, and the memory of another fantastic celebratory meal at Revolver.

Meal: 5 out of 5 stars
Movie: 3 out of 5 stars

Revolver Restaurant: A Benefit for Sister Rita and the Franciscan Earth Literacy Center

For me a good meal is like a good mix tape. There's a wide range of different styles with a calculated pace and subtle threads create connections and an umbrella of thoughtful themes.

The benefit for Sister Rita and the Franciscan Earth Literacy at Revolver this week reminded me of a perfect mix tape. The kind you listen to so much the tape becomes worn and warped with each re-play.

In a sense, though, the event was a culinary mix tape. Revolver's Chef Bulkowski brought in four talented chefs from around the country: Top Chef cheftestant Valerie Bolon from Chicago; Andrew Maykuth, executive chef at The Admiral in Asheville, North Carolina; James Lohse, executive chef at The Watermark in Nashville; and Pastry Chef Erin Mooney from BLT Steak in Atlanta.

And each chef brought with him/her their styles and music selection.

Yes, in the tradition of Revolver, the music of the evening set the tone for the menu. And the music became an actual mix tape. Chef Bulkowski chose Nick Cave and the Bad Seeds. Chef Bolon selected Gomez. To pair with his Halibut, Chef Maykuth picked The Life Aquatic with Steve Zissou soundtrack, and Chef Mooney and Chef Lohse requested Roky Erickson and the Avett Brothers.

As a music lover, I derive much joy from obsessing about the connections between the dishes and music pairings. And as food lover, I delight in obsessing about flavor combinations and wine pairings.

In other words, during this event I was in heaven.

For the first time we choose to eat during the late service (8:30) because we wanted to end the night listening to Revolver co-owner Debi Bulkowski's band, and we wanted an opportunity to chat with the chefs and friends.

What I loved about the late service was I didn't feel alone in my food obsession. After each course was served I could hear the click of camera shutters before the restaurant came alive with flavor dissections and discussions. It was intoxicating to feel part of a culinary community rather than a lone foodie in a room of here-to-be-seen-ers.

Later this week my review of the food will be published in the BG News, so I'm saving the in-depth commentary on each dish for that venue. However, as I obsess about the meal and re-play it again and again in my head, I'm realizing more about it.

(Trust me, with a wine pairing for each dish, it's hard to remember everything. Unless you take notes. Which I did do. Thank God.)

The amuse-bouche: Chef Lohse's creation. English peas with serrano ham puree and lemon confit. Gorgeous and fresh. The initial crunch made the first bite of the meal so special. And when the puree hit, I started doing my orgasmic eye-roll. Pure awesomeness.

1st course: Chicken consomme with goat cheese ravioli, chicken meatballs, fava beans, and chanterelle mushrooms. For me the fava beans with the little itty-bitty mushrooms were the stars. And I fought--hard--not to tip my bowl and slurp down those last few sips.

2nd course: Wild Alaskan halibut with vidalia onion, anson mills farro piccolo, maitake mushrooms, English peas and benton's bacon. I've heard parents say again and again "I love all my kids equally." If anyone were to ask me, I felt that way about this meal; I loved all the dishes equally. That's the diplomatic answer, right? What parents don't want to confess is that they always have a favorite. Always. And I had a favorite course of this meal. It was Chef Maykuth's halibut. This surprises me because I wanted it to be the consomme or the pork belly or the venison. But no it was the halibut. The first hint that this dish was going to be my favorite was when I saw the night's playlist. I knew Chef Maykuth had to have picked the Life Aquatic soundtrack to go with the halibut. Why pick something so dedicated to the sea unless you were cooking fish? Immediately, I found that funny. And I'm a HUGE Wes Anderson fan. To the point I bought three copies of Wes Anderson's brother's book Chuck Dugan is AWOL. One copy to read, one copy to give as a gift, and one copy to cut pictures out with an exacto knife so I could frame and hang them in my office so I could feel like a Tenenbaum. While I wasn't exactly aware of it intentionally or in that moment, I guess I must have known that the halibut would be quirky, playful, and complex--just like a Wes Anderson film. So when Rachel poured the Anne Amie Pinot Blanco, which was provided by Adam Mahler at Ampelography Wines, with its killer notes of cinnamon and a touch of nutmeg, I had a feeling I would love the halibut. And when Chef Bulkowski let me in the kitchen to take pics of the halibut being plated, I think that was yet another hint. But when I sat down, set down the camera, and picked up the fork, I never imagined how much the dish would affect me. I'm a loud person. I'm dramatic. I love to exclaim my feelings. After my first bite, I was still. I sipped the wine. Then I wrote in my notebook. "Halibut: Fucking amazing. Flavor explodes with the wine. Fuck." I didn't say a word to FD or anyone. I stayed in a moment of personal zen, that space that only happens to me during yoga class. I felt divine. I felt like a Tenenbaum. How Chef Maykuth took ingredients that remind me of beef stew and made a perfect spring dish with halibut, I will never know. I'm a writer, not a chef. But I will spend my life thinking about it. In short, never believe a parent (or foodie) who says they don't have a favorite; they are lying.

3rd course: Local citrus braised pork belly with radish puree and smoked pak choi. I told FD that Chef Lohse's dish made me feel like I was at home. It was soulful, comforting, and rich. It truly melted in my mouth. What I loved during this course was the woman who sat behind me kept repeating over and over, "This is so special." I had a moment where I wanted to turn around and hug her. I restrained myself. But it made me joyful to hear someone who "got it."

4th course: Maple glazed broken arrow ranch axis venison with apple-beet-potato gratin and asparagus-fennel salad. Chef Bolon managed to get almost all of my favorite vegetables and fruit on one plate. If only kale had been there. The textures in this dish were spot on. The crunch of the asparagus with the velvety venison blew my mind. And the sharp cheese topping on the gratin did a lovely job of cutting the sweetness of the apples and beets.

5th course: Red Wine soaked strawberries with honey-almond tuiles. What I love about dessert courses is that they are their own entity. There's no competition when it comes to dessert. How could there be? Both of Chef Mooney's desserts slayed me through and through. The strawberries were those little perfect hearts that are only in season right now. Imagine how sweet and tart and juicy they were. Such a perfect transition between dinner and dessert. I saw them as that song on a mix tape gets you ready for a change in pace. Absolutely perfect. I wasn't crazy about wine pairing with this dish; it was a rose that didn't compliment the berries as much as I hoped it would have. But that's the challenge of cooking, right? You take a risk and sometimes it works and other times it doesn't. In my eyes it was a small hiccup, one that I feel I need to mention in order to show readers I'm not completely biased and just bragging about all the great food I had.

6th: Soft chocolate with tres leches cake and mole crunch. I've never had pure chocolate until I tasted this dish. Come to think of it, this dish was pure. Pure in heart and soul and love. Quite frankly, dear reader, if I could I would find some way to shoot it up, every day. But then again I wouldn't be able to taste it, and that's what made it so much fun. It was hot, salty, rich, smooth, sweet. Ugh, I wish I could be eating it right now. Literally right now. And what made it even better was listening to Debi Bulkowski sing "House of the Rising Sun" while I ate it. Talk about sexy and sultry. Two more adjectives that describe Chef Mooney's dish and the amazing Debi!

To say that FD and I had a great time is the understatement of 2010. We cherished this meal, the music and the company. Yet again Revolver delivered--on so many levels.

Summer Updates and Teasers

My patio herb garden is out of control, and I'm craving the sweet acidic taste of tomatoes.

Summer is here.

And so far it's been a busy one that I haven't had much time to blog about.

I went to Florida on a trip with my Pops. We had fish and chips overlooking the Naples waterfront at M Waterfront Grille. To try to explain how important that meal was to me is for another blog post, which will happen soon.

A few weeks ago, I attended a going-away tea party for a very dear friend. Our ladies lunch at Clara J's at 219 in Maumee was delectable and delightful. I still need to share what a wonderful gem Clara J's is.

My brother and I went to Quarry Hill Winery--another (quite hilarious but slightly unfavorable) post that must be written at another time.

FD and I have made some great late spring/early summer dinners that use as much asparagus as possible.

And this past week I went small lake fishing with FD and Big F, my father-in-law. I figure if I'm a fan of locally caught crappies I should learn how to catch them. I brought the first crappie on the boat at 6:30 in the morning;I was baiting my own hook an hour in and handling--very slimy--live fish by the end. I wouldn't say I'm a natural, but I'm definitely going to go fishing again and learn how to filet a fish. We just didn't have enough time after this outing.

But the most exciting summer news yet is that I'm the Food Columnist for BGNews, our university newspaper. My weekly column is so much fun to research for and write. I only hope my readers enjoy it as much, if not more, than I do.

The June issue of Connotation Press rocks too! The contributors to From Plate to Palate outdid themselves. Read it for yourself. I promise the July and August issues will deliver just as much awesomeness.

The summer event I'm head-over-heels about happens tomorrow night. My all-time favorite restaurant, Revolver in Findlay, is hosting another celebrity chef event with wines of ampelography. Here's the scoop, and I quote from their Facebook page,

Revolver will be hosting a Celebrity Guest Chef Tasting Dinner on Thursday, June 3, 2010. There will be two seatings (5:30 and 8:30). The cost of $120.00 per person includes a five-course tasting as well as a complementary wine tasting. A portion of the proceeds will go to benefit the Franciscan Earth Literacy Center http://www.earthliteracy.org/default.html.

Celebrity Guest Chefs for this event include the following:

Erin Mooney, Pastry Chef, BLT Steak (Atlanta), http://www.bltsteak.com/

Valerie Bolon, Season Four Top Chef Contestant, private chef, http://www.bravotv.com/top-chef/valerie-bolon

Andrew Maykuth, Chef, The Admiral (Asheville, NC), http://www.theadmiralnc.com/

James Lohse, Chef de Cuisine, Rathbun (Atlanta), http://www.rathbunsrestaurant.com/

Please call Revolver at (419) 424-4020 to reserve your seats for what is certain to be a exciting culinary experience. We hope to see you there.

Let's just say, I'm so giddy to attend with FD that I don't think I'll be sleeping much tonight because I'm going to dreaming about the good food and good times we'll be having tomorrow night. I feel like I did when I was a kid trying to the sleep the night before going to Cedar Point.

I promise a long blog post about that event.

In the meantime, happy reading and even happier eating!


*Photograph from Revolver Restaurant's Facebook page

Reverend's: Best Bar Food in Bowling Green, OH

When I'm wrong, I admit it.

And I take great pleasure in admitting when I'm wrong.

And after several recent visits to Reverend's in downtown Bowling Green, I happily admit that--unlike my previous posts about the bar/restaurant--I like it. A lot.

In the past two years, Reverend's has changed their name, style, and menu. A VERY smart move on behalf of the owners.

What once was a Mexican/Latin themed joint has become a hip American-fusion joint.

I'm delighted with the fact that Reverend's kept their open layout and exposed brick walls, but they added a more tavern vibe with the tap-handle-trim and microbrew neon signs. The new decor really reflects one of Reverend's strengths--their keen intelligence for fantastic microbrew beers and creatively tasty mix drinks. Also, I'm thrilled to see that Reverend's is just as clean, if not cleaner than, that day it opened, which speaks volumes about how well maintained it is. If the bathrooms are sparkling clean, I can only assume the kitchen is even cleaner.

Most impressive, to me, is the new menu. Previously the menu focused on Latin flavors that many patrons confused with Mexican food expectations. The owners thoughtfully worked out these kinks and changed the menu to reflect the bar; it showcases American pub classics with a flair for Latin spices.

My husband swears by their wings. But for me, it's all about their burgers.

Constantly, I am searching for the perfect burger, and Reverend's has it. Make that several exceptional burgers. Each burger is hand-pattied and ranges from 1/4lb to 1 lb of local meat.

I was hooked instantaneously by the Royale with Cheese, not only for its reference to Pulp Fiction but also for its perfect juiciness and balance of meat with cheese and condiment flavors. On my next visit, our friendly and knowledgeable server recommended the Fajita Burger, which was outstanding. It was a pure meld of my two favorite comfort foods: a burger and fajitas. The Chipolte Mayo is heavenly.

The Black 'N Blue Burger was terrific as well. And I've heard good things about the Double Wide, if you have that big of a stomach. These are some hearty burgers, which are clearly made in house.

I can only assume if the burgers are this good that the rest of the menu has just as much passion, freshness, and local ingredients, which is reassuring to someone who cares about their food and where it comes from.

As I frequent Reverend's I'm looking forward to trying the Southwestern Menu as well as the Mac and Cheese entree, another one of my all-time favorite comfort foods.

What's key here is that Reverend's menu has kept the Latin spices and heat from its conception, but the owners have modified the menu--smartly--to appeal to more Midwestern palates and the Midwest's desire to eat familiar food with a twist. (Imagine cumin and pepper dusted bacon.)

Additionally, the wittiness of dish names--The Everything But the Kitchen Sink Burrito and Texas Ranger Burger--add a hip, pop-culture vibe that creates an upbeat and fun dining experience. Reverend's is definitely a place that appeals to college students AND community members.

My only request is that I would like to see a short wine list--3 reds and 3 whites, as it is now--that has independent wineries and uniqueness. In other words, I'd like to see a wine list as thoughtful as the beer list. I think a better selection of higher quality wines that rotate like the beers would add another hip-yet-sophisticated dimension to bar menu.

I must say, though, a restaurant I had sworn off is now my favorite go-to place in BG. That makes me quite ecstatic.

(Photograph from Reverend's website.)

The Downtown Farmers’ Market in Bowling Green: An Ethnography for Dr. Lucy Long’s Culinary Tourism Workshop

I’ve been craving a Farmers’ Market in Downtown Bowling Green ever since FD and I moved here. Having a market where fresh, local vegetables and fruits—in addition to homemade breads, cookies, and fine arts—are available in the center of town signifies our community stands together for good food and that good food is available to almost everyone in the town. (I understand there are some who unfortunately don’t have access to vehicles to get downtown or who are unable to walk downtown, but for the most part, a central location does unite the community.)

With the help of a committed, motivated committee and the support of Downtown Bowling Green Businesses, such as Huntington Bank and Grounds for Thought, and after heavy advertising at the Foodways Convention, in Downtown store windows, and at community workshops, The Downtown Farmers’ Market in Bowling Green is open for business Wednesdays 3-8 p.m. from May 12-October 27 in the SamB’s parking lot on Main Street. Vendors can reserve a spot for $300 the whole season or $150 a half season.

Mid-week seems like a perfect time to have the Market because most community members in our university town are around during the week and ready to buy something they can cook at home. Also, the times—from 3-8 p.m.—are great for those who start work late or who leave work at 5. The hours accommodate almost any work schedule, no matter the job’s hours, which, in my opinion, seems quite inclusive.

Across the street from Grounds for Thought and next to The Flower Basket, the Market is cozy in a small parking lot, but spacious enough to hold about 12 vendors. The mural on The Flower Basket’s outside wall creates a warm ambiance that shows an appreciation for art in the community as well as a nostalgia for “the past” Bowling Green.

Having a Market that supported by local Downtown businesses exemplifies that as a community we want money to stay within our community, which, to me, is smart thinking. If I walk downtown to Farmers’ Market, I’m more apt to stop into Grounds and get a tea, drop by Calico, Sage, and Thyme and pick up Father’s Day cards, or pop by Happy Badger for a quart of skim milk. And if a community member isn’t deliberately going downtown for the Market, I have a hunch that all the signs, traffic cones, vendor tents, and crowds of people by the vendors would make any passer-by curious and want to stop by.

And the fact that we can walk or ride our bikes means we can be eco-friendly, save gas, save gas money, and get even more exercise to be healthy. Clearly, this benefits the earth and us, as community.

Rain drizzled on and off the opening day of the market, which was yesterday. But the puddles and thick raindrops didn’t deter the community. Many folks strolled Downtown in their Wellies and under their colorful golf umbrellas to show their support.

One of my favorite aspects of the Market was seeing friends and neighbors, colleagues, and familiar vendors. My friend DHS waved as she jogged across the crosswalk with her son. I waved at a colleague from my Service-Learning Community as she sniffed the basil at the Calico, Sage, and Thyme table. And I stopped and chatted with gal at the Calico, Sage, and Thyme who I’ve gotten to know during my frequent stops in at the shop to peruse new cards and gifts. She said that even though it was raining the market was clearly a success. She told me that Barbara O'Brien, the Pie (p) Lady, sold out of her pies in the first half hour and Riehm Farms sold out of asparagus in an hour.

I was disappointed about the asparagus being sold out. I had plans for asparagus soup and a salad with asparagus this week. (I go overboard when it’s in-season because its season is so short—about one month. Thank God for Homestead Gardens who delivers fresh, organic produce to our house!) However, I did buy Edamame and a head of Red Leaf Lettuce from Riehm Farms for a total of $4.75, which was to me a steal compared to the prices of the Perrysburg Farmers’ Market where a head of lettuce is $4.75. (I wonder if that has to do with the different populations between Perrysburg and Bowling Green. Bowling Green has many more college students and middle-class folks whereas Perrysburg has many more upper-middle class folks.)

The cool thing about Riehm Farms is they offer organic produce at the Farmers’ Market AND they have Community Supported Agriculture (CSA) in which members can buy a “share” of the farm and get a bag of 10-12 different kinds of produce each week that they can pick up at the Downtown Farmers’ Market in Bowling Green. What’s unique about Riehm is that they have a vegetable and fruit share where most CSA’s only have a vegetable share. Also, I appreciated how Mr. Riehm answered questions about his produce without any hesitation and clearly cared about his product and how consumers received it.

(The lettuce from Riehm Farms I had today was exceptional: crisp, flavorful, and completely free of any risk of E.Coli.)

FD and I also really enjoyed talking with the English Gardner who has exceptional fresh herbs and AWESOME eggplants later in the season as well as Forshee Farms who bought a non-working farm and are working to make it an operational farm again. Wanda Forshee’s baked goods—peanut clusters, chocolate bars, and cookies—are affordable and tasty. A cookie and chocolate bar were $1.25 total. I’m excited to get to know them better and find out more about their local meats.

Bella Cuisine, which is owned and operated by Chefs Tom and Linda Lambert who were classically trained at The Culinary Institute of America and Istiuto Sueriore di Gastronomia in Italy, is another treasure at the Market. They offer homemade breads, ranging from wheat to foccia to baguettes to gluten-free, as well as muffins, scones, and cakes. The couple offers catering services and private cooking classes. Their focus is on Mediterranean cooking but also baking and pastry.

Linda Lambert is most excited about Bella Cuisine’s cooking classes: “We do cooking classes from our home [between Sandusky and Fremont]. We call it the Mediterranean Kitchen. We go to our gardens, we get fresh food, and we prepare it. And we all eat together European style.” I’m definitely going to sign up for one of these classes this summer!

The Market also hosted magician Brendan Coleman and local quartet The Root Cellar String Band (a band my Culinary Tourism instructor, Dr. Lucy Long performs with. Go, Lucy!) Both drew families and passer-bys to the market, which was positive, and created a welcoming, friendly, and artsy atmosphere.

Overall, based on the turnout, despite the rain, the Downtown Farmers’ Market in Bowling Green was a HUGE success, and it’s only going to get stronger. This is a market that cares about the products—everything was produced in Ohio, without any of the bulk products that are now seen at Farmers’ Markets. Having a Farmers’ Market means citizens of Bowling Green can cut down on Food Miles and begin to participate in a 100-mile diet. Finally, the Market brings together diverse peoples, which only strengthens community bonds and renegotiates constructed ideas of class, race, and culture.

I’m ecstatic about the Market, and will continue to support it, weekly. And my hope is that many other community members will too.

JB's Sarnie Shoppe

Think New York deli.

No think Levis Commons.

Belinda Carlise, you were right; "Heaven is a place on earth."

Welcome to JB's Sarnie Shoppe.

Located on the cul-de-sac in Levis Commons, JB's is the go-to shoppe for thick, fresh, ultra-tasty deli sandwiches (aka sarnie to the Brits. Imagine Jamie Oliver talking to you about sandwhiches.) JB's use only the best ingredients: fresh baked bread (including a Gluten-Free one!), crisp veggies, and my fav, Boar's Head lunch meat.

The Shoppe offers their own favorites that range from the Traditional Reuben to the vegetarian friendly Veggie Sarnie as well as Build-Your-Own sandwiches with an array of meats (oven roasted chicken to mortadella), cheeses (cheddar to goat), veggies (lettuce to portabella caps), and sauces (mustard to tapanade).

During my visit with FD and Babs I was drawn to the daily special board. For one reason and one reason only: The Amanda Sandwich. Roasted Beef, Brie, Tomato, Asparagus, and low fat herb mayo on 7 Grain & Grilled. Yes, if I was a sandwich, this just might be me. (Honestly, I'm not that much of an ego-maniac; I just should resist ordering myself.)

Served with a HUGE dill pickle, my sandwich was rich, velvety, crunchy, chewy, and just plain good. That's sounds about what someone who took a bite out of me might get.

I scarfed mine down. Against my better judgment and all my Weight Watchers practice. The sandwich was New York size. (Pictured with a few bites taken out of it; I just couldn't wait!) Thick with meat, slathered in low fat mayo, oozing with Brie, and brimming with asparagus. Inventive and flavorful, the Amanda stood out, but near the end it was a bit overwhelming. (Again, that's pretty accurate in terms of me.)

I'm still not sure how felt about the asparagus. Some bites were full of love; others not so much. But I did like its flavor with the Brie.

FD had #5 Cuban. He reported that he liked it and would get it again (JB's orders the ciabatta from a bakery in Miami), but he wished he had stuck to a classic like the Reuben or Italian. This is a place where it's hard not to have sandwich-envy or regret for not getting something...

Babs had #3 Turkey Avocado. She said it was good, but it tasted like a good sandwich. I'm thinking JB's is a place where you want to go big. Get a classic or get a unique flavor profile. Babs and I decided if you want healthy, buy the lunch meat from them and make your own at home.

All regular Sarnies are $6.99 with a pickle or a side of chips.

Besides Boar's Head lunch meat and condiments, JB's serves salads, soups, and smoothies. Kids meals are available.

Open for lunch and dinner (Monday-Saturday 9-9 and Sundays 11-7), this is a great stop after a movie or some shopping. And I plan to make visits from BG just to eat there. It's a much shorter wait then Biaggi's and a bit more fun. They also offer catering services for all those events that need good eats, such as the Superbowl.

The only drawback: pop and smoothies are the only beverage choices. FD kept raving that his sandwich would have been so much better with a microbrew. But bars are located with Levis Commons if you need to wet your whistle after your sarnie.

JB's Sarnie Shoppe is the perfect solution to your New York deli cravings. And, if you're lucky during your visit, maybe you'll even be able to eat a sandwich bearing your name.

In-N-Out Burger

This past week I was invited to be a table leader for a study regarding portfolio assessment that was being conducted by Ed White and funded by McGraw-Hill.

Part of the invitation was to go to Phoenix, Arizona where the study was conducted and where McGraw-Hill had their January Sales Meeting.

I said yes for several reasons: 1.) I'm genuinely interested in the study and its results; 2.) I knew it would look good on my resume; 3.) The day I left it was 11 degrees in Ohio and 77 in Phoenix; 4.) It's been my lifelong dream to eat at In-N-Out Burger.

Like most Midwestern families, I grew up eating Happy Meals. Fast Food was a just part of my culinary experience as as kid, and I embrace it. I'm positive the McDonald's hamburger was responsible for addiction to my all-time favorite comfort food: a burger and fries. I probably would have continued to embrace fast food if not for two things: reading Fast Food Nation and becoming extremely ill after eating some bad Taco Bell.

Since both of those experiences, I haven't eaten fast food--McDonald's, Burger King, Wendy's, or Taco Bell. (I do eat Chipotle and will eat Subway if it's the only option.) And I haven't really craved fast food either. But I think about it. And wonder. Especially about Taco Bell.

I still have a soft spot for Taco Bell in my heart.

When I learned from my friend Jen that there was an In-N-Out Burger by the hotel in Phoenix, I knew I had to eat it. No choice.

Back in my grad school days, when some days I ate three or meals of fast food alone, my buddy Ken told me about In-N-Out Burger. He's from Cali. I trust the palates of peeps from Cali. His descriptions of the juicy burger, the tangy fancy sauce, the crisp onion has stuck with me for almost ten years.

To get a taste of that burger I was willing to renounce my no-fast-food pledge.

Because there aren't many cabs--supposedly--I was forced into taking a hotel town car to In-N-Out. I should have walked it because it probably only two miles, but each way in the town car cost me $5. But I didn't care. That's how badly I wanted In-N-Out. I made the driver go through the drive-thru because I wanted to photo document the experience in private. What if eating fast food made me violently sick? I couldn't risk any public accidents.

A Double-Double meal with onion, fries, and coke was $6.04. I gave exact change.

I carried the sweet smelling bag up to my fourth floor room, locked the door behind and went out on the patio to enjoy my guilty pleasure under the clear, sunny sky.

I nibbled on a few fries first to get ready for the first big bite of the burger. The fries I could take or leave. I'm guessing I should have gotten them "animal style" but wasn't prepared for that. I didn't think the fries were salty enough and they had a bit of a cardboard taste. Could it be that my taste for fries has gotten snobby? Possibly, maybe, yes.

The photo you see is the first bite. I took it myself. I think it's repulsive. I have three chins. My jaw is unhinged. I look dazed. There's no good side when you're stuffing your face with 2 patties of meat, fancy sauce, some random veggies from God-knows-where, and two buns.

Eating fast food isn't pretty.

However, the first bite was actually wonderful: perfectly salty, tangy, moist, crisp, chewy. It was everything I imagined. Every bite after, though, declined in pleasure until there was half left and the fumes from it all made me a little nauseous. Don't get me wrong. I loved every single bite, and it was a joy to be eating something I have sworn off for so long. But I hated how my stomach felt bloated, how my cheeks felt swollen, how my mind felt dulled after half the burger. It's nothing like the high, the lightness, the energy I get from eating pan-seared kale.

The whole time I was eating my fast food meal on the patio, alone I kept thinking, I have passed the test. I will diminish, and go into the West, and remain Galadriel. (Yes, often when I am alone I think of things in terms Lord of the Rings.) I came, I ate, I conquered. Now I will abstain from fast food for the rest of my life. Yes, that moment was worth it. But not. I felt gross all day in a way that eating 8 courses of local, fresh food at Revolver never has made me feel. I felt tired and groggy in a way that a simple pb&j sandwich and apple has never has made me feel. I felt sick to my stomach in a way a simple bowl of soup never has made me feel.

I firmly believe giving up fast food has helped me maintain my goal weight, has given me more energy, and has guided me to the splendors of the freshest fast foods--veggies and fruits--that I wouldn't try in the past.

To all those In-N-Out Burger fans out there, I'm not knocking the joint. In fact, I proudly live vicariously through you as you eat your way through your next Double-Double. I'm just saying that for me it was awesome but not awesome enough for me to eat it ever again, let alone every day. There's just so many other dishes and foods I must try that I know will stay with me just a bit longer, that won't be so in-n-out.

Ben's Table, Bowling Green, Ohio: Restaurant Review

Thankfully, it's the end of fall semester. Time to catch up with all my loved ones while there are NO essays to grade.

This past Saturday morning Bowling Green was graced by a blanket of snow. (I'm a snow person, so "graced" is the right word choice for me.) My friend Sarah and I were going to go to the Toledo's Farmers Market, but the roads weren't quite clean enough yet. So I suggested breakfast, and she suggested Ben's Table.

I'm happy to report it was the best breakfast I've had in BG--sans hangover.

Ben's Table is located on South Main and seats about 50 guests. Their menu is breakfast and lunch ONLY. A godsend for a place like BG where it seems lunch out never really is worth it.

As I said, though, I started with breakfast at Ben's Table. I ordered the spinach, bacon, and Monterey Jack cheese omelet with a side of Ben's potatoes. This 3-egg omelet was delicious without being greasy and filling without being overwhelming. And being that I am a sucker for potatoes, Ben's potatoes did not disappoint. I finished every last one.

What's really refreshing about Ben's Table is their interest in serving quality food. I found the eggs to be really tasty and fresh. The bacon was crunchy, flavorful, and not fatty. The spinach was perfectly wilted, and the red potatoes were absolutely delightful. It's reassuring to eat at a local joint whose motto is "Eat Local. Eat Healthy. Be Happy."

And I was so happy I bragged to FD about my breakfast, and we had to go there for lunch today--"to keep things fair."

Their homemade soups are just what I expected--delectable. I had the black bean and ham; it was wonderful. But I had horrible food envy for FD's turkey, bacon, tomato melt and french fries. Ahhhh, more potatoes. We both played it a little safe on our orders. I didn't want a big lunch, and FD didn't want to have beef twice in one day. (We're having burgers tonight.) If we had been more adventurous, FD would have ordered Grandma's Recipe, a meatloaf sandwich, and I would have ordered the Salmon burger.

No fear: we're back Tuesday for lunch. We can try different menu items then.

The service was friendly and the atmosphere is comfortable with live plants and warm colors.

Ben's Table is open Tuesday-Saturday 7 a.m.-3 p.m., Sunday 8 a.m.-3 p.m., and closed Mondays. They offer carryout.
Ben's Table
1021 South Main Street
Bowling Green, OH 43402-4720
(419) 352-1060

I'm in Love with The Big Jerk

Last night FD and I ate at The Big Jerk, a late-night take-out/delivery ONLY joint, in Findlay, Ohio.

Upon going to bed last night, I dreamed I ate there three times in one day: at 4 p.m., at 9 p.m., and then again at 2 a.m.

It was one of the best dreams I've had in ages.

I'll be giving a full review of The Big Jerk in the January issue of Connotation Press, but until then let me share a few reasons to go there:

1.) The service is outstanding. They're funny, sassy, and helpful. My favorite combo.
2.) The Coconut Curry Chicken soup for $3.25. Yes, I said $3.25.
3.) The pulled pork Jerk Style sandwich for $5. (Did you know fast food could be so fresh, so tasty, and so cheap?)
4.) The ever awesome Debi and Michael Bulkowski run the show.

I'm still trying to convince them to deliver to BG. Until then, just go there and eat. It's so worth it, it's sick.

The Big Jerk
227 1/2 N. Main St.
Findlay, OH
419-421-JERK
Tues-Thurs 4-10 p.m.
Fri & Sat 4 p.m. - 3 a.m.

(Yes, I'm tempted to get a hotel room, go to Revolver for dinner, go to the bars for the night, and then go to The Big Jerk when the bars close. I can't think of a better night out...)

Symon's Roast

I heart Michael Symon.

Here's a cook-dude who could open restaurants in LA, NY, or Chicago, but he keeps it real and opens them in Cleveland and Detroit. That brings a huge smile to my face.

Our families are in Cleveland.

Some of best of friends are in Detroit.

We can eat Michael Symon's food whenever we want.

Located in the historic Book Cadillac Hotel is Detroit's gorgeous Roast. But I'm conflicted.

I didn't like Roast as much as I like Lola, Symon's flagship restaurant.

The deal is this: the food was good, the service was good, the atmosphere is good. But it all just felt good. I wanted to have a fuckyesawesome!-spaz-freakout, but it never happened. Did I drink too much wine? Did order too much food? I feel like it's my fault that I missed something I shouldn't have.

What I enjoyed most was the company of our friends Sarah, John, and E (who took this magnificent pics for my blog! Thanks, E!)

Let me be clear: in the moment of dining at Roast, I was in food heaven. The beef tartar was to die for. The rib eye with shallot confit was amazing. The roasted chicken was mouth-watering. The short rib smelled divine.

But I was disappointed that our server didn't describe each meat on our charcuterie board. The wild boar was incredibly salty. The roasted bone marrow wasn't all that special. The brownie with lime was disgusting.

Can you see why I'm torn? I thought after a few weeks, I would feel happier about our visit. That I would have made my peace with the pro's and con's to the point it would be all pro. But I still feel a little ripped up and just not right about it.

Would I go back? For sure. Maybe I will drink less wine. Maybe I will only order one starter. Maybe I will ask our server to talk about the food more.

The definite is I want to go there again with our D-town dinner companions. They rule during every dining experience we have with them, even if the meal isn't all that.

And I will always heart Michael Symon, even if I'm not sold on Roast.

(For all the fab photos taken by E., check out my Facebook album.)

Lovin' Luxe Kitchen & Lounge

Sunday Brunch with my sis-in-law Suz, in Cleveland, at Luxe, where dogs are welcomed on the patio=HEAVEN!

Luxe Kitchen & Lounge on Detroit Road in Cleveland, Ohio is open for Sunday brunch from 10am-1pm. And yes, dogs are welcomed and even offered their own Bow-Wow brunch bone-shaped menu with such specialty dishes as Mint Hamburger w/ Carrot & Rice or Fish & Potatoes. For dessert, Chicken Liver Fudgies or Peanut Butter Fudgies. These doggie dishes (literally served in doggie dishes) run $3 for a small, $5 for a medium, and $7.50 for a large.

Suz & I discussed in length brining our BIG dogs to brunch, and we decided it would be a disaster. For purse-size dogs who aren't food-obsessed, people-obsessed, or other-dog-obsessed, I'm sure it's a great time.

But enough of all this doggie talk. Let's get to the heart of the our experience: the FANTASTIC food! Suz and I began our food journey with a bread bowl of homemade muffins and breads. The muffins were to die for: a poppyseed and a cherry-walnut. The breads were good, but not all that special. We devoured them anyways.

For brunch, Suz ordered the cherry-and-cream cheese stuffed french toast ($9), which halted our conversation and continued to halt it until the plate was clean. Suz did manage to tell me that it was divine with the homemade whipped cream but the maple syrup was too overpowering with it. I had food envy until I tasted the hanger steak in my Steak and Eggs with Roasted Potatoes ($14). I could have eaten 4 more portions of the hanger steak; it was cooked to a perfect medium. We got another Steak and Eggs for carryout for Suz's hubby, and the rest of the day he and I obsessed about that steak. It was PERFECT.

The mod atmosphere of Luxe and its completely awesome staff (We love you, Candace!) made our girl time even more special. But the one drawback was no brunch alcohol until 1pm. Candace said this was because of a city of Cleveland law, but Suz and I both remember drinking alcohol in Cleveland at 10 a.m. in times past. Anyone reading know the scoop on this ri-dic-u-lous law? A Bloody Mary with Shrimp for Suz and a blueberry Bellini for me would have heightened our heavenly meal to pure nirvana. I wish Luxe would just take these drinks off the menu if they can't serve them until they close at 1; the torment is too much to bear.

Thankfully, the lemon tart we shared for dessert was divine. However, both of us wanted to taste more of the basil.

At this point, I'm just splitting hairs in the name of unbiased journalism.

If I lived near the Detroit Shoreway in Cleveland, Luxe would be my new hang out. But lucky for me, FD is so jealous of my Steak and Eggs I don't think I'll need to twist his arm to take me there for dinner (served from 5pm-2am every day) during our next visit. And when he sees the reasonable prices, high quality food, and artful atmosphere, I think he'll demand we go there.

Other Cleveland restaurants I'm dying to try: Lucky's Cafe, Lolita, Crop Bistro and Bar, The Greenhouse Tavern, and Three Birds.

It looks like I'll be helping Suz organize her closets and attic about once a month, if she'll have me and feed me. Thanks for a great brunch, mama, and a fun weekend!

I Melt for Melt

Who needs crack* when you can eat at Melt?

Located in Lakewood, Ohio, this bar decorated in kitschy light-up seasonal yard ornaments and stained glass windows with shards of beer bottles and knife blades is heaven to all who love grilled cheese sandwiches--kids and adults.

At least once a week I make myself a grilled cheese sandwich. But mine are no where near as creative and decadent as the ones found on Melt's menu. Take for instance the Big Popper (second photo)--fresh jalapeno peppers, herb cream cheese, cheddar, beer battered and served with a berry preserves dipping sauce. (What the what?!?!?) Like I said, this isn't a grilled cheese I could make at home. It's for big kids who like to eat! It's is the chef-ed-out, grown-up version. While the Big Popper was a bit too rich and spicy for my taste buds, FD polished it off with the happiest of grins.

I had the Hot Italian (third photo)--grilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic and provolone. I loved this sandwich so much I wanted to make a food baby with it. Seriously, I had it once before during our first visit to Melt, and everyone at the table had food envy. I'm not over-exaggerating when I say it's hands-down the BEST italian sandwich I have ever eaten in my thirty-two years.

But hold up. My mother-in-law had the Chorizo and Potato--spicy Mexican sausage and cheddar--which was divine. The chunks of potatoes and the heat from the sausage were absolutely perfect. So much so I had a moment of food envy. Until I took another bite of my Hot Italian.

Melt has a kid's menu for kids or The Kindergarten--fresh baked bread and your choice of cheese--for those who just want grilled cheese served old school. Or you can go veggie with the Purple Parma--hand breaded eggplant, grilled tomato, sun-dried tomato pesto, and provolone--or vegan. (Yes, they have vegan American cheese!) The choices are endless and inclusive to all dietary lifestyles. I respect that.

Melt is incapable of messing up a grilled cheese. I don't live in the area, but I plan on eating there enough to try every single sandwich on the menu when we come to Cleveland to visit our families. My next trip I'm getting The Lake Erie Monster--beer battered walleye, jalapeno tartar sauce, and American cheese. Oh, and by next time, I'm talking in a matter of weeks, even if it means I have to take a vacation day from work and kennel the dog.

Besides the entertaining, comfortable atmosphere and sandwiches that will leave you craving them them everyday all day, according to FD, "Melt has the best beer menu on the effing planet!" They offer 90% microbrews and have a 100+ beers in bottles. Everything from Bud Light to specialty small batch microbrews, such as a 22 oz Double IPA for $22.50, can be found on their drink menu. It's beer paradise for beer lovers.

If we lived in Cleveland would I eat there every day? Hells yes! Melt is addictive. But unlike crack* I wouldn't ever want to shoot up Melt's food. I want to taste, chew, and swallow every single little morsel on the Fiestaware plate.

5 out of 5 stars.

* Disclaimer: I do not use crack or encourage the use of crack. I use the expression simply as a metaphor.

Revolver: The World's Best 30th Birthday Dinner!

For FD's 30th birthday I wanted to do something really special.

The very rad and ultra-dear-to-my-heart Debi and Michael at Revolver Restaurant made Dan's 30th the best meal of our lives.

I requested Frank Zappa for the revolver and an eight-course meal for our bellies. Michael, Debi, and their team came through with flying colors.

Seriously, if I could I would go back every night for the next year to have that exact same dinner.

I just ate and I'm so hungry just thinking about it after posting these fine pics from the night.

Photos are of the courses I'm still obsessing over. (Too bad Blogger SUCKS at posting pictures; otherwise I would have posted EVERY course. Check out Facebook if you want to see every course.)

Amuse-bouche: cantaloup granita with arugala. Served with Cava.

Heirloom tomato salad with sea salt and balsamic gelato. Served with (and I

quote from our notes) "an Italian varietal we've never heard of before but are in love with."

Tempura-battered zucchini blossom stuffed with zucchini bread, with tomato cinnamon sauce. Served with Sauvignon blanc.

Sweet corn bisque with mascarpone cheese. Served with Chardonnay.

Sweetbreads with creamless corn,

chanterelles, pickled beet, and balasmic black garlic sauce. Served with Riesling. (Hands down the best dish of the night! A mouth orgasm!)

Dickman Farm chicken with crispy skin wafers, potatoes, heirloom beans, olives, and tomato. Served with Cote 'd Rhone.

Foie gras ravioli with shaved leeks, smoked duck breast, and cinnamon. Served with Pinot Noir. (Another mind-blowing dish!)

Aged prime rib with polenta and truffle reduction. Served with Bordeaux. (The best piece of beef I've ever had in my life. And I eat a lot of beef.)

Quatro of ice cream: cherry with bitter chocolate, coffee, blueberry with blueberry jam, and goat cheese with sea salt. Served with Port. (Heaven in my mouth.)

I can't thank Debi and Michael enough for another fantastic meal that was completely perfect. Seriously, I'm considering naming our children after them (if we have kids).

And the whole Revolver team was so completely awesome. Jonah, you're our rock star!

Thank you all for a meal FD and I will obsessing over for years to come.

Revolver, you rock & we love you!