Heights Eats

After weeks of anticipation, we finally managed to snag a Saturday night reservation to Flour, the new restaurant run by chef / owners Paul Minnilo and Chris Di Lisi (formerly of Baricelli Inn).

The restaurant is far more modern than Baricelli, with high ceilings and a somewhat angular design with plenty of space between tables.

We started with the tres formaggi ($9): a creamy goat cheese, a firm goat cheese washed in grape juice and a cow’s cheese reminiscent of Parmesan (clockwise from upper left). All were excellent, and the tanginess of the very soft goat cheese was nicely complemented by a drizzle of honey. They were all from Baricelli Cheese company.

Our only complaint at this point was that we could have used more of the excellent focaccia that came before the meal, a few more crostini and a tad more honey. As Sarah pointed out, though, better to skimp on the bread than on the cheese.

Next we had the warm asparagus … continue reading

We were graciously invited by Michelle of Cleveland Foodie to a tasting dinner at Washington Place Bistro and Inn, the site of the old Baricelli Inn.

We were huge fans of Baricelli and were sad when it closed. Our first thought was that Washington Place had some pretty big shoes to fill, but we didn’t expect an establishment that was not only great for the space but seems to have understood why Baricelli failed and is poised to succeed.

The space is thoroughly revamped. While Baricelli felt old world upscale, Washington Place is elegant but not overly formal. The new color scheme opens up the space, and the lighting is bright enough to be inviting while subdued enough to be intimate. We definitely felt that the new décor was an improvement. And as we glanced over the menu we also noticed that the prices–generally $15-$20 per entrée–were also better for frequent dining than Baricelli’s.

The … continue reading

Sarah and I finally ate at the Baricelli Inn a few days ago and couldn’t believe it had taken us so long to do so. Cleveland Foodie has been singing their praises for years, and for good reason.

We started out with a cheese plate ($14). There was a good cow’s milk cheese that tasted like what Whole Foods typically has out for samples and an excellent, mild, fairly firm goat’s milk cheese. The most notable inclusion was the Cowgirl Creamery Red Hawk. The waiter warned us that we should pair it with some grapes and nuts, and the sour intensity was a bit much for Sarah. We both made faces when we had a bite, the same as people typically make for extremely spicy food. I enjoyed it, though. The plating was beautiful and included walnuts, fig cake, various crackers, apple slices and grapes. The dish was among the best courses I’ve had this year, appetizer or otherwise. Baricelli also sells their cheeses retail at … continue reading