The positive national ink for Cleveland’s food scene continues, this time with the spotlight on Flying Fig in this month’s Food & Wine.
The ‘last bite’ centers on the new trend of combining sweet and savory and showcases Chef Karen Small’s crostini topped with goat cheese mousse, red-wine caramel and strawberry compote. The recipe is also included, and it’s one I’m definitely going to try at an upcoming dinner party.
Speaking of the Flying Fig, I had the pleasure of meeting Karen Small this week. I’m working on a small piece for the May issue of Cleveland Magazine and happily had to interview a few area chefs (Jonathon Sawyer, Jonathan Bennett and Dante Boccuzzi in addition to Small). I’ve been a huge fan of her restaurant for years (definitely tops my favorites list) so it was nice to finally meet her and chat about food.
Of course I couldn’t leaving without ordering dinner to go (much like I did after my Sawyer interview – I’m so happy we recently bought a treadmill!). I ordered the sweetbreads with Medjool dates, goat cheese and pomegranate reduction sauce and two small plates: scallops with braised beef, potato puree and a horseradish sauce and veal and ricotta meatballs with greens and pine nuts. Even for take out and surviving the 25-minute drive home, everything was enjoyable (especially the scallops and sweetbreads). However, I’d much rather eat there than try to recreate Flying Fig at home. While I love our kitchen, you can’t beat the atmosphere of her restaurant.