I made a reservation for us about a week ago but when got there, the host said he couldn’t find it. At first I was annoyed because the place was packed with already a few people waiting. But, you could tell the host felt bad and a quick 25 minutes later we had a table. Plus, this gave us a chance to check out Bier Market and I’m happy we did. Really great setting and beer list – as you would expect.

The space at Bar Cento is casual but rustic and slightly chic – and it’s a lot bigger (longer really) then I expected. The two spaces share the front entrance, which basically looks like the same from when it was Market 25 – at least I think that was the name for all the stands that used to be housed there. I especially liked the bar with all the wine displayed as a backdrop, the color palette overall and the cloth-draped bar lights. And what really added to the atmosphere was the great play list we enjoyed all night. My husband said they get the award for best restaurant soundtrack. It may sound odd, but it was a mix of classic rock with a little Al Green thrown in plus a few current selections. Maybe it was the mood I was in, but I really enjoyed it. Normally, Guns N’ Roses is not my first choice for dinner music (although little secret, I was a big GNR fan growing up – I can’t help it, I have older brothers) but for Bar Cento, playing Used to Love Her and Paradise City worked.

For dinner, we started off with the antipasto plate with salumi, cheese, olives and bread. This was pretty good, but I think meant more for two people, not four. The prosciutto was my favorite, but I wasn’t wowed by the other salamis or cheese. For dinner, I had the braised short ribs (normally an appetizer but the server was able to make it into a meal) served with warm beets and goat cheese. Jamie had the modern sunnyside pizza with egg, prosciutto and lots of black pepper. Our friends had the baked ziti and seaside pizza with clams and white wine.

I really enjoyed my meal. The short ribs were served sans bone in a light broth with chilies and other seasonings. The meat was very tender, no knife needed, and overall very enjoyable with a slight warmth. And the beets were equally as good, especially paired with the blue cheese.

As much as I enjoyed my meal, I’m going to pass on it the next time we are in and order the pizza instead. The sunnyside pizza is a big winner. Really great flavor, thin and crispy crust and cooked perfectly – especially the egg. Jamie enjoyed his pizza so much he asked if we could pick up a few for the Super Bowl. He also said that the pizza at Lolita’s, which has a similar version, was good, but this one is better. I tried a bit of our friend’s seafood pizza, and unfortunately, I didn’t care for it. I thought it was too salty overall. Honestly though, I wasn’t expecting to like it. As much as I love seafood, I was a little iffy about it as a pizza topping.

I noticed throughout the night that Chef Jonathon Sawyer helped the servers bring out a lot of the entrees, so I was hoping he would do the same for our table. He did and I took that opportunity to introduce myself. I talk to a lot of our chefs on a regular basis, but have actually only met a handful. It was nice to chat with him for a few minutes. It’s pretty clear how much he enjoys what he does.

To our delight, the chef sent out a few things for us to try, including the macarons, Ohio fries and wine (Bell Mountain). Truth be told, I’ve never been a big macaron fan – until now. Boy, these little treats filled with Nutella could be dangerous. I think Jamie said it best on the way home – “If that’s a macaron, line em up.” The fries, served with four dipping sauces (ketchup, curry, garlic and chili) were equally as addicting. I especially liked the curry and garlic. These are right up there with Lolita’s rosemary fries – they may even have a slight edge (very slight, those rosemary fries are good!). And the wine was the best treat of all and one that we will definitely add to our shopping list. Jonathon shared that this organic wine from Medlock Ames winery, is sustainable and biodynamic. The winery is dedicated to producing great organic wine in a fashion that supports and improves the environment that surrounds them.

Overall, everything was enjoyable and we will definitely go back. Good portions on the entrees, too, and very reasonably priced. In fact, the entire menu was really reasonable, from the wine list, appetizers, pizzas, entrees and daily specials. A good meal at a great price in beautiful space – and because of Chef Sawyer’s practices and beliefs, you’re supporting local farmers, too. To me, that’s a pretty good Saturday night.

On the way out, we noticed information for an upcoming wine dinner on Jan 31. More info here.

Momocho

• Chef Eric added a special tequila dinner (5 courses paired with tequila) at 7:30 p.m. for $40 per person. I went to the last one and enjoyed every bite. It’s a great deal and makes for a fun evening. Also, look for Momocho to be featured in the March issue of Bon Appetit.

Sarava on Shaker Square

• Dinner will be served from 5 p.m. – 10 p.m.; salsa and Brazilian dance rhythms, dance floor and live percussion from 10 p.m. – 2 a.m. Midnight drawing for a trip for two to Rio.

Lola

• Two dinner seatings, 6:30/7 p.m. and 9:30/10 p.m., for a 7 course Iron Chef-themed dinner. Click here for the menu. The cost is $125 per person.

Touch Supper Club

• Two seatings, $55 per person for 5 courses prepared by new Chef Jeff Fisher. Fisher has previously worked as executive chef for Sushi Rock, Johnny’s, Snickers and Martini’s. In addition to Touch, he is also working with the Chef’s Garden & Culinary Vegetable Institute in Huron to assist with menu planning and private dinners. You can also find him in Chicago later this month as a guest chef to Charlie Trotter.
• To celebrate the new chef, Touch is featuring two special dinners: A beer dinner featuring 5 courses on 12/15 for $40 per person; and a Christmas Story Dinner complete with Peking Duck on 12/22 for $30 per person.

Light Bistro

• Two seatings, $100 per person for 6 courses (most courses will offer a selection to choose from); champagne toast.

Bar Cento

• Two seatings – 8 p.m. and 10 p.m., 4 courses prepared by Chef Jonathon Sawyer, $88

Bier Market

• Food buffet from 9 p.m. – 10 p.m. and all you can drink cocktails/beer/wine from 9 p.m. – midnight, $60

Crop Bistro

• Two seatings – 6/6:30 p.m. and 9/9:30 p.m., 6 courses, $80 per person. Items include oysters and eggs, swordfish pot roast, grilled stuffed lobster and pan roasted venison loin or truffled mushroom tarte tatin plus dessert.

2. What is your favorite and least favorite thing to make:
My favorite thing to make is pasta dough. It is very therapeutic which I need every now and then in the kitchen. My least favorite thing to make is anything partially hydrogenised containing high fructose corn syrup or involving a microwave.

3. If you could cook for one person, real or dead, who would it be:
Winston Churchill. He was a man of passion; I admire passion.

4. You’re having a dinner party, what are the top 5 songs on your play list:
Jeff Buckley – Hallelujah
Clap Your Hands & Say Yeah – Skin on My Yellow Teeth
The Darkness – love what you’ve done with your hair
David Bowie – Oh! You Pretty Things
Blind Melon – Mother

5. Favorite restaurant in Cleveland:
Considering Symon is one of my best friends…Lola

6. What restaurant do you miss:
I miss Franny’s in Brooklyn horribly. Michelin trained chef settles down with wife to have a family and opens rustic style pizza joint on Flatbush Ave. My wife, son and I lived a block away and spent a good portion of our income there.

7. What is your favorite thing about Cleveland and what drives you nuts:
My favorite thing about Cleveland is the Cuyahoga National Valley Park and the produce and proteins that are produced in it. What makes me crazy is local chefs that source there ingredients from Holland, Japan, or California when we have everything needed right here in our city.

8. Most famous person you have cooked for:
The most famous person that I have ever cooked for would have to be Tom Hanks. My favorite famous person to cook for is most definitely Jimmy Fallon. He is hilarious and way fun to hang out with and rock out karaoke after a long night in the kitchen.

9. Most unusual food you have ever tried:
100-year-old egg, chicken sashimi, raw octopus, bear meat and raw milk two-year-old cave aged butter

10. If you weren’t a chef, what would you be doing:
I would probably be a farmer or forger or a barfly in New Orleans.

11. What hidden café/restaurant have Clevelanders yet to discover:
2182 Bistro in Brecksville

12. Can Cleveland ever be in the same league as Chicago and NYC in terms of culinary offerings? What do we have to do to change this perception and be on that level?
I don’t think you can compare the culinary landscapes to each other. There are too many factors that don’t match up i.e pedestrian vs. commuter, sheer size of cities, average income, industry, etc…

I would hope that Cleveland would cultivate its own narrative thread similar to that of Napa Valley or the Pacific Northwest where ingredient worship is more important that the man behind the dish.
For Cleveland to become known for its gastronomy, the people need to realize and embrace the greatness of our city. Although Cleveland is not as large as some other culinary greats, we do have the resources at our fingertips to make amazing food and cuisine. We just need to utilize them. Since moving back from NYC, I have unearthed more local and indigenous ingredients than I could have ever expected to find in Cleveland. The perception that needs to be changed is that these bigger cities are better than Cleveland. Frankly that’s not true. Cleveland has the potential and has already reached its own level of culinary greatness. We just need to look locally for what the future of our culinary landscape should and will be.

I love that answer – thanks, chef!