The patio was beautiful as usual, and the new menu looks really good. We started off with the nachos ($8), which were very generously portioned.

They were overstuffed with flavorful cheese, chicken, black beans, corn, scallions and spicy sour cream.  They were very yummy, and we especially appreciated that the cheese etc. was layered throughout, not just on top.  We barely made a dent in these, and the leftovers comprised a full meal later.

Jonathan love quesadillas, so he ordered a vegetarian version ($8) for his entrée.

He was not a fan, unfortunately.  I had noticed that it included shasha sauce (a banana pepper and mustard mixture popularized by Michael Symon) but assumed that this was included on the side.  It was actually inside the quesadilla, plus spicy sour cream was on top.  While I really enjoyed the intense, layered flavor of this dish (and had the leftovers for another meal), it was too much for Jonathan.  Ideally, the waitress might have said something about the spiciness when he ordered it.

Since we’d enjoyed the burgers at Reddstone so much previously, we split the Black and Blue Burger ($9) for our entrée.  It included blue cheese, swiss cheese, pancetta and balsamic mushrooms.

It was very, very good.  The blue cheese and pancetta teamed up for a slightly pungent element, the Swiss cheese added creaminess, and the balsamic mushrooms were sweet and earthy.  The burger itself was great as well, course grind and juicy just like Michael Symon prefers–Josh Kabat, the chef, used to work at Lola–but not nearly as fatty as it was made with sirloin.  While a B-Spot burger is great on occasion, these are both lean and juicy enough to eat on a regular basis.  We were so full from the nachos that we couldn’t finish it, but Jonathan at the rest and loved it–even with the unusual ingredients.

Reddstone now also has a printed beer and martini list.  I had a Newcastle in the bottle, which went well with everything we ordered.

We never did end up using our coupon because our food bill only came to $25.  We already had enough to eat plus enough for two leftover meals and no room for dessert.  And even if we’d ordered dessert to go (fried oreos) we still wouldn’t have made it to $35.  So our plan is to invite some west side friends along next time so our bill is bigger.  We’d definitely enjoy a return visit!

Considering how much we enjoy their food, we’re really hoping for the prize of a free dinner for five

Local brewery Indigo Imp recently release a mixed 12 pack featuring their newest batches.  Indigo Imp uses open fermentation, allowing local yeasts to help flavor the beer.  So while their style is “Belgian,” the slightly sour flavors of most of their beers is truly regional.

Below are reviews of each of the three styles included:

Candi Man — This is their Belgian Double (i.e. double strength).   The smell is yeasty and the flavor is slightly sweet with a subtle yeast sourness. The 7.2% ABV is very much hidden, and this basically tastes like a slightly stronger / more concentrated version of their Blonde Bombshell. This is a very refreshing beer that tasted great after a two mile bike ride.

Devi’s Wit — The appearance is a light straw color, and the aroma is fairly mild with hints of wheat and yeast. This was my favorite of the three, very full-bodied for a wit beer with an assertive, almost floral citrus and spice flavor bursting with spicy yeast complexity and wheat.  They should sell this in six packs every summer.

Firebrand IPA - This is a good beer, but calling it an IPA is a bit misleading. Pours a hazy brown, smell is yeasty with just a hint of hops. The flavor is clearly open fermented Belgian-style with just enough hoppiness to slightly counterbalance the subtly sour yeasty flavors, but the bitterness is even less noticeable than in a typical pale ale.  Then again, it’s still a tasty, unique and drinkable beer.

I’d definitely recommend picking up a mixed 12-pack either at Heinen’s or Whole Foods (or other places–they seem to be getting better distribution) while they’re still available.  While the price is a bit steep–$21.99–you definitely won’t find beer like this anywhere else.

(I’ve also posted these reviews in slightly different forms on beeradvocate)

But not all hot dogs are created equal.  Happy Dog’s version at the time of our last review was middling, a light pink version that was decent but saved by the toppings.  They’ve started custom-ordering their own hearty, meatier all-beef version, though, and now they definitely serve the best dogs in town (or maybe anywhere).

The dog pictured below had bourbon baked beans, hot pepper relish, smoked Gouda cheese, a fried egg and cucumbers:

This was generally really good, but the hot pepper relish wasn’t at all hot.  I should have ordered the habanero hot sauce, the one thing on the menu I’ve found that has a genuine kick (although I’ve yet to order the habanero pickled onions).

Jonathan had his dog with froot loops, baked beans, and nacho cheese.  The beans were a mistake.  While I really enjoyed them, Jonathan asked, “Is there beer in these beans?  I hate them!”  The bourbon really comes through.  He loved the tater tots, though (which he mostly polished off by himself) and the grape and chili sauce (which I enjoyed too, along with salsa verde).

Happy Dog’s draft beer list is continually improving.  I had a Bell’s Lager of the Lakes, which was crisp, mildly bitter and refreshing.   The music there is also great.  They were playing a whole Clash album (which sounded live) and even Jonathan was getting into it.

Our only complaint was that, due to a new cash register system, our order wasn’t put in for 25 minutes.  Our waiter was profusely apologetic, though.  He even offered to buy me a beer, which I think he actually would have done had  I not refused because I was driving home.

Happy Dog is also celebrating hot dog month in July with $2.50 hot dogs from 4-7pm M-F.  So the grand total for mine and Jonathan’s dinner was $12.50 including tax.

Oh, one other complaint: I’m still waiting for Happy Dog to book my band.  We can definitely bring people as the hot dogs will be an extra selling point.

(or at least it helps)

We’re also in the midst of sweet cherry season, and I had to figure out how to use up the $1.99/lb cherries I got from Whole Foods.

Cherry Lime Sorbet

1 lb. pitted sweet cherries
1/4 cup fresh lime juice (from 2 limes)
1/3 cup agave nectar
1/2 cup sugar
1/2 cup water
pinch of salt
1/2 — 1 t. kirsch (optional)

Puree everything but kirsch with with a blender, stick blender or food processor.   Heat until boiling, then simmer for 5 minutes or so until cherry flavor comes through (cooking greatly intensifies it).   Cool, add kirsch, and freeze in your ice cream maker.

Feel free to add a less sugar (e.g. 1/4 — 1/3 c.)  if you’d like.   This is a bit on the sweet side, but then again the sugar quantity makes it softer and smoother.

I’ve also picked up Jeni’s Splendid Queen City Cayenne ice cream (spicy dark chocolate) and Mitchell’s Mango Sorbet, both of which are really refreshing as well.

The Osteria is located in the middle of Whole Foods between the produce and beer sections with most of the seating at a counter around the kitchen.  This arrangement has two advantages: you get to see chef Laron Harris in action, plus the wait staff are never more than 10 feet away.  There are also some tables that are used during busier times.

The menu has been revised somewhat lately, and Sarah ordered the newly added Rosemary-Garlic Flat Iron Steak with greens, tomatoes and mozzarella ($13).   This was an excellent, tender steak cooked to medium (as specified in the menu) with a deep but not overpowering aroma of rosemary and garlic, topped with a savory broth reduction.   The greens were very good as well, basically a fresh caprese with balsamic and olive oil.

I had a special of the evening, rare seared bluefin tuna steak with watercress, watermelon and ricotta salata ($12):

The bluefin tuna seemed cooked to medium but was nonetheless moist, juicy and flavorful (more so than some rare tuna I’ve had).  The salad was a striking combination of mild bitterness, fresh sweetness and tangy feta-like cheese.

We were a bit sad they took the Shrimp Provençal pasta off the menu (all pasta is fresh Ohio City), but hopefully something like it will be added back.  They also tend to have a risotto of the day, which is always very good (I’ve had scallop and shrimp before).  And of course there are vegan and vegetarian options–the mushroom ravioli and pumpkin ravioli have been excellent, and they added a new vegan pasta option lately which our waitress recommended.

Like Amp 150, the setting for the Osteria is somewhat out of the ordinary.  This is basically an advantage, though, because anything in the store can be added to your meal.  This makes kids’ options pretty much limitless (Jonathan had the pepperoni pizza from the food bar but often orders spaghetti and meatballs).  The cost for splitting a bottle of wine is retail, plus there are always at least a couple dozen beers available in single bottles starting at $1.25 each.  The selection rivals Melt down the street, and even surpasses it if you’re willing to buy a six pack (remaining bottles can easily be brought home).  I had a Dogfish 60 minute IPA with this meal, but other great breweries represented include Lagunitas, Great Divide, Thirsty Dog, Flying Dog, Duvel, Unibroue, Great Lakes, Samuel Smith, Strongbow and pretty much anything else you might want.  All seating is essentially at the typically coveted “chef’s table” watching Chef Laron add layers of flavor to each dish (searing, seasoning at each step, final touches) which epitomizes Michael Ruhlman’s concept of “finesse.” Chef Laron can be seen in action here.

Tips are also not required at the Osteria.  They were previously not accepted, but they now go to the “team member emergency fund.”

We generally love the Osteria, but there are a couple minor issues that could be improved. They always seem to be staffed about 20% lower than they should be, which sometimes makes getting a hold of your busy server difficult.  Their antipasto plates–which typically consist of good renditions of salami, pepperoni and cheeses like muenster and cheddar–could also be more interesting, especially considering they have one of the best meat and cheese selections in Cleveland.

Based on the excellent food and prices at the Osteria, we’re often surprised they’re not continually mobbed.  Unlike some other local establishments, though, there’s almost no media promotion.  And they are in the middle of a grocery store and only open until 8pm.  But next time you might be waiting 1–2 hours for a table at another nearby dining establishment, you might want to consider driving a mile up the road and getting some outstanding, reasonably priced food while waiting only as long as it takes to cook it.

The strangest element of Amp 150 is its being located in the lobby of a hotel.  This isn’t something you forget as the restaurant is really open and the front desk and hotel entrance are always visible.  This isn’t entirely a bad thing, though, as it allows for a casual feel not often found in fine dining.

For appetizers we tried the bread, house made potato chips and sweet soy & peanut wings.  The bread was okay–soft white and wheat–but the butters (especially the honey) were excellent.

The chips were quite good, clearly homemade but not greasy or soft.  They came with a vinegar aioli and Dortmunder aioli.  The vinegar aioli was great, just like fresh fries and vinegar as the waitress pointed out.  I was less impressed with the Dortmunder.  Beer cheese is more common but also more appealing.   The chips didn’t seem fresh fried, but then again that visit was at 3pm.

The wings were very good and extremely tender.  The waitress told us that they brine them.  The soy / peanut flavors were a little milder than I would have liked, but the spicy kimchi on the side was outstanding.  The prevalence of sweetness and ginger made me wonder if it was David Chang’s recipe, which is currently fermenting in my fridge (blog post to follow).

The drink menu at Amp 150 is also impressive.  During one visit I had a draft Thirsty Dog Old Leghumper Porter, which was very good, and a Great Lakes Erie Monster,  a truly outstanding beer.  Keeping not only the food but the draft beer local shows some impressive locavore dedication from Chef Ellis Cooley.   The next visit I ordered the Cucumber-mint Martini.  This was perhaps the most impressive “dish” flavor-wise during either visit.  The drink was simultaneously bracing and intensely flavorful with unmistakable sharp mint and cool cucumber with just the tiniest bit of simple syrup to (almost) tame the alcohol.  Amp 150 clearly seems to be vying for a spot in Cleveland’s “cocktail renaissance.”  Next time I might order the Ginger Cilantro Margarita.

Our waitress recommended the chopped salad based on both flavor and use of local vegetables, so I thought I’d give it a try.  The vegetables were clearly fresh and dressed nicely with the white balsamic vinaigrette.  The olives were an especially good, pungent element, although the strong flavors of the salad almost needed some protein (e.g. the optional chicken or steak) for balance.

We also ordered some small plates, both of which were excellent.  The apricot gnocchi were wonderful, with apricot flavors both in the gnocchi dough and and sauce.  They weren’t overly sweet, and the Parmesan and fresh asparagus were good counterpoints.  Even Jonathan liked this.

My mom ordered the scallops for her entrée.   These were also excellent, and the pea and coconut puree perfectly echoed the greens on the side.  Our only complaint was that the pickled ramps were in short supply, overshadowed by the arugula (which was quite good).

I ordered the grilled walleye with creme fraiche beets.  While a simple recipe, it’s flawlessly executed using excellent ingredients.  The sear of the cast iron pan nicely flavored the fish, and the sourness of the creme fraiche was a good counterbalance to the sweet beets.

The one “dud” during our visits was Sarah’s Chicken Paillard Sandwich.  The roasted tomatoes and balsamic aioli on the menu would seem to assure a savory, moist sandwich, but the whole thing was dry, chewy and almost flavorless.  The aioli was in short supply, and the chicken was overcooked.  Sarah also didn’t realize it didn’t come with a side and would have appreciated being asked if she wanted one.

Amp 150 also has a children’s menu, and Jonathan was very happy with it.  During one visit he had the mac ‘n cheese and the next he had the pizza.   The mac ‘n cheese used tortiglioni cooked just past al dente with a generous (but not excessive) amount of cheese.  The pizza was a version of institutional-style (a crust type familiar to kids) with crazy amounts of cheese and yummy pepperoni.  Each dish includes two sides, which is odd considering the portions of all the kids’ entrées and sides are huge.  Jonathan had no hope of eating a 10″ pizza, a bowl of fruit and a plate of fries.   We were happy to help him with the pizza, though.

On the whole we really enjoyed our visits to Amp 150.  It didn’t strike us as quite being  in the same league at this point as Fire, Crop Bistro or the Flying Fig (all known for using local ingredients), but it’s also a bit cheaper.   And you definitely won’t find better food or drink for a few miles in any direction.

We asked in advance if it was okay to bring Jonathan, and we were told it would be fine.  We didn’t know, though, that doing so would put us two tables away from all of the other invitees, whom we were eager to meet.  We missed hanging out with Nancy, Tom, Katrina and Allison (and probably someone I’m forgetting).  If Reddstone had told us we’d be alone at a table we would have gotten a sitter.

Our first course was Rare Salmon Lettuce Rolls, which we really enjoyed.  They were fresh, light and tasty, making them the perfect summer food.  J tried them, but this was the only dish he wasn’t crazy about.

The next course was BBQ’d Duck Confit Sliders.  We all loved these, despite Sarah’s frequently proclaimed dislike for duck and J’s never having tried it.  The barbecue sauce was sweet but complex, and the Polblano Creme Fraiche added another good layer of flavor.

It’s worth noting that the chef, Josh Kabat, who talked to us a couple times about the food, previously worked at Lola.  He was very down to earth and friendly, and his culinary skills clearly shone through in his dishes.

The third course was the All American Burger with sirloin, American cheese, pickles and a “Special Sauce” that seemed like a mayo / ketchup combination.  This was another great dish, and, despite wanting to save some appetite, I kind of wished for more than 1/4 burger.  Sarah and I don’t usually like American cheese, but this was deli-style rather than prepackaged and very flavorful.

We also got a basket of fries with this course, cut shoestring-style and fresh fried with a hint of rosemary.  We didn’t get a shot of these, but pictured above the burger Jonathan ordered, which came with plenty of them.   The fries were so good that we had to push them away to the corner of the table to make sure we had room for the remaining courses.

The fourth course was shrimp & soba noodles, which was once again an all-around hit.  The peanut sauce was especially good.  While some versions taste like tweaked peanut butter, this one had a lot of subtlety and complexity with only a mild peanut taste.   The shrimp were also well-cooked.

Our final dish was the Braised 5 Spiced Short Ribs (Anyone seeing an Asian motif?)  We all enjoyed these as well, although other tables complained of over-salting.  We didn’t notice this.  Maybe ours were less salty, or we have a higher tolerance, or maybe it was that we had fewer salted fries and didn’t reach our “salt limit” (other tables seemed to eat more of them).  My only complaint on this dish was that the Kim Chee in the potato latke didn’t really come through–there was just a slight cabbage element.  Sarah and Jonathan, who don’t like Kim Chee, had absolutely no problem with this.

On the whole we loved our visit–the dishes were 5/5–and will definitely return.  The patio was beautiful and a great place to eat in the summer.  There are some peculiarities of this establishment, however.

First, their website is horrible.  The “music” is irritating, the colors are painful and the layout is clunky.  We’ve considered visiting before, checked the website, and then decided not to visit.  The cheesy mirrored sunglasses at the top and the appeal to the club scene are reminiscent of the Flats in the 1990s.  Is this really something Reddstone wants to reference?  They also market themselves as having bargain-price bar food (e.g. “wing night” and “taco night”) both on in-store signage and on the site, which is a total disservice to Kabat’s cooking.  The prices are indeed reasonable, but the bargain basement promotions might lead people to think “you get what you pay for.”  They also are not great on site updates–their calendar for June and July is empty, and there’s no mention of the menu change including the above items which supposedly started yesterday.  And while the food at our tasting was free, the beer was $5 / 12 oz. plastic cup which is a bit steep, especially considering their poor selection:  Pyramid Haywire Wheat (which is admittedly good) is the only import/microbrew.  They also don’t have a beer / drink menu.

The service was friendly and attentive.  Our food for the tasting took awhile (25 minutes / course), but Jonathan’s separately ordered burger (which he enjoyed) came out quickly, which bodes well for overall service time.

Reddstone has outstanding food, good prices, and one of the best summer patios in Cleveland.  They can continue marketing themselves as a party bar with cheap food if they’d like, but downplaying their strengths–great food, notable chef, beautiful patio, family-friendly fare–doesn’t strike us as a great decision.

We got a shipment of sweet potato plants this month that I had forgotten that I ordered awhile ago. I made room for them in the garden by adding them where some strawberry plants did not look like they were doing too well.

Soon the first batch of radishes and carrots should be ready. The radishes are looking good, but the carrots are growing more slowly.

These two boxes are on cement and are fairing OK (since the foliage has come in on the trees they’re not getting quite as much sun as before):

This one is on grass and I think is getting a lot more sun.

At this point in some of the squares it is hard to do weeding because I can’t tell which are weeds and which are little seedlings.

We drove out to Marcus Thomas last Thursday (on Emery Road–workplace of Cleveland Foodie) to pick up lunch at the truck.  We came towards the end of their stint (1:15) but fortunately they weren’t out of anything.  We ordered two tofu tacos, a beef shank taco, and the tater tots.

The sliced beef had an intense roasted meat flavor which was nicely balanced by the fresh greens.  It was 85+ degrees out, but the taco was fresh enough to be enjoyable.

The real star was the tofu taco.  The tofu was tangy and earthy, and the Killbuck Valley mushrooms and greens added a sharpness and depth of flavor.  This is the perfect summer food, very satisfying but light as well.  Both tacos also had freshly cut corn which added sweetness and crunch.

We also really enjoyed the tots, which were fresh and crisp.  The barbecue sauce that came with them was good as well, sweeter than most but still smokey.

We’re definitely looking forward to catching the food truck again this summer.