I met one of my favorite lunch companions the other week to check out the recently opened Pura Vida on Euclid, right down from Noodlecat (another place I’m eager to check out); it was a first trip for us both.

This place seems to be the go-to spot during the day, or at least that’s how it appeared. It was fairly packed with coworkers catching up, people in suits making deals and then us – those looking for some good eats. The space is clean, modern and features a large bar area set for dining plus a huge open kitchen. They also share a wall with Tri-C hospitality that I believe opens up for certain events. If I remember correctly, the two aren’t affiliated, but given that there’s a culinary school right next door they will share certain synergies.

I like how the menu is presented: plenty of soups and salads, plus really tempting sandwich options as well as a bit larger plates if you’re really hungry. Or as they call it, early supper. There’s also a daily special which consists of  a snack, chips and specialty sandwich  served in a gold lunch box. Love this! They are also open for breakfast and will apparently offer a variety of grab and go items in the near future.

I had the tomato gazpacho and warm spinach salad with huge pieces of thick, crispy bacon and candied pecans. I also tried Charity’s  grilled chicken and brie with apples. For a standard salad that’s found nearly everywhere, I was pretty impressed – especially with the bacon. And I was really happy with Charity’s sandwich. You just can’t go wrong when you combine brie, apples and chicken.

While I was really happy with my order, I already know what I’m going to try next time: the smoked portobello gyro with mint yogurt and dill havarti. Or maybe the BLT with pork belly. Or …

During the Tri-C culinary challenge the other week, a giddy Evans was kind enough to give us a sneak peak into his new restaurant (which shares walls with the school as well as many positive synergies, but is not affiliated).

This space is going to be four restaurants in one, Evans explains as he walks us through the giant space that’s heavy in construction mode. There will be giant, flowing drapes that will change the mood of the space from breakfast to dinner, as well as 25,000 LED lights, a 25-person lounge, a to-go space to allow for quick, gourmet lunches as well as partially cooked dinners (as a working mom, I can appreciate this!) and accordion-style doors that will open to a 30-seat patio. And yes, there will be an app for that. To simply the ordering process for take-out orders, Evans is working on an app to satisfy tech-savvy diners.

Evans explained that he knows his audience will change throughout the day, from the breakfast meeting crowd (and he’s planning a specialty menu just for this occasion knowing people would rather conduct work in the early hours versus taking away from family time post 5) to after work. And recognizing that despite everyone’s best efforts, downtown, particularly where he’ll be situated, is basically dead after 7:30 p.m. So he wants to make the most out of the happy hour time period and cater to them with what he’s calling the urban picnic:  tapas and smaller plates.

The menu, Evans said, will be creative, sustainable, local urban food – all scratch. He’ll also feature 25 different cheeses on a daily basis and hanging charcuterie. He wants the food to reflect the atmosphere of the space itself – very urban and sexy. Look for all items to be reasonably priced, with lunch specials starting at $6.

Evans, who has been responsible for feeding happy Clevelanders for years with Blue Kitchen and the old Kosta’s in Tremont, is excited to be back downtown. And hints at more exciting endeavors throughout the city in the future.

Look for Pura Vida to open this spring.

Rainbow Trout in Salt Crust

Salt Crust

• 3 ½ cups flour
• 1 ½ cup water
• ¾ cup coarse-grained sea salt
• 2 – 1# whole Clear Springs Trout cleaned and scaled

Salad

• 2# Yukon Gold potatoes quartered and steamed -cooked
• Sorrel leaves stems removed
• Banyuls Vinegar or white Balsamic vinegar
• Extra virgin olive oil

Method

1. Preheat the oven to 450. Butter a heavy large rimmed baking sheet  (or a non stick sheet tray half sheet try with parchment paper)
2. Mix flour, salt and water in bowl with wooden spoon until blended
3. Mix till mixture is well blended and forms a “dough”  -  moist not sticky
4. Roll out dough with hands to form a bottom base to place fish on top
5. Place salt dough all around fish making sure there aren’t any holes. (you want to make sure you don’t want any steam to release)
6. Form the dough close around the fish so it takes the shape of the trout. Take a paring knife and trim the dough to contour the fish
7. Transfer the fish onto baking sheet. Bake for about 30- 35 minutes. Take out of oven and let stand for about 5-8 minutes
8. Carefully cut around the edge of the crust and remove the top layer of crust. Carefully remove the fillets. This will easily come right off the bone
9. Drizzle some extra virgin olive oil on top and serve

Salad: In a mixing bowl toss potatoes with sorrel, vinegar, black pepper and serve with Trout.

This post was sponsored by Heinen’s. Chef Evans likes a well-structured Pilsner that has a hoppy bitterness, three fingers-thick head, a high carbonation of a citrus and grassy hoppy flavor notes to complement the sorrel, but also a slight sweet finish to walk with the vinegar and not step on it. Glenn, the beer specialist at the University Heights store, suggests Victory Brewing Company’s Prima Pils. He said it’s the first beer he things of when looking for a “Well structured Pilsner”. He adds: From Downingtown PA, this is an excellent example of an American Pilsner. It is medium-light in body, perfect for white seafood. Prima Pils has a very nice, upfront hoppy note to match the full hoppy aroma of this delicious lager. It has a slight malty sweetness that comes through on the finish, a quality more common in American Craft Beers than their Czech ancestors. Can’t find Prima Pils from Victory? Try Lagunitas Pils, from Petaluma, CA. It is a Czech-Style Pilsner. So it’s a little crisper on the hoppiness – not as citrusy and not quite as sweet on the finish as Victory’s. Both beers will pair very nicely with this recipe.

If you have any more beer-related questions, be sure to follow Glenn on Twitter: @beerguyGCG.

Whether you’re looking to throw a clambake yourself or attend one, here’s a quick guide to help you take full advantage of the season, from the food to the prep.

Attending a Bake 

BlueCanyon  / September 11 – October 10. Cost is $25. Bake includes one dozen clams, sweet Ohio corn, sea salt crusted baked potato and choice of chicken or smoked brisket. (I highly recommend the brisket). In general, I think Blue Canyon is at its best throughout fall and winter.

Winking Lizard / September 18-20 (Bedford Hts) and September 25-27 (most other locations but call to confirm). Price ranges from $16.99 – $28.99. Bake includes one dozen clams, corn chowder, corn, baked or sweet potato, garlic bread and choice of chicken, ribs, steak or lobster (plus a la cart items available). It’s been several years since I’ve been to a bake at the lizard – not the best in town, but will satisfy your fix.

Miles Farmer’s Market  / October 3. Cost is $60 (or $35 for take out, excludes appetizers and desserts). Bake includes appetizers like shrimp cocktail and wings,one dozen clams, chowder, broth, corn, ½ baked chicken, sweet corn and slaw, plus dessert table. This drawa a rather large crowd and is an area favorite. I’ve never attended, but enjoyed a bake to go.

Lakehouse Inn & Winery / September 19. Cost is $50 and reservations are required. Bake includes chowder, corn, chicken, one dozen clams, baked potato and dessert (plus s’mores by the bonfire and live music). The picturesque views of the lake – free. This just might be the ideal setting in our area for a clambake. I’ve attended this bake twice. The first time was absolutely wonderful – even the chicken, which I’m normally not a fan of. The second time however, we weren’t as impressed as the first year.

Throwing a Bake               

Heinen’s / Two types of bakes offered, the Cleveland Traditional ($14.95 pp) or the Heinen’s Favorite (29.95 pp). Both bakes include one dozen clams (bagged and washed), half a seasoned Gerber chicken, Ohio corn, yam or red bliss potatoes, slaw, broth and rolls/butter. The Heinen’s Favorite also includes a ½ lb mussels and 1 ¼ lb lobster. For $18, plus a refundable $100 deposit, Heinen’s also rents the steamer. Bakes available now until the end of October. Three days notice appreciated and orders are based on a four-person minimum. My one brother and sister have both used Heinen’s in the past. Everyone was happy with the food and they seemed pleased with the minimal prep.

Lobster Bros.  / Bakes range from $16.50 pp – $20.99. The team here uses Rhode Island little neck clams which are shipped daily. Orders are based on a 10 person minimum. The prepackaged bakes include clams, half seasoned chicken, sweet corn, sweet potatoes, cole slaw, rolls and use of a steamer (everything is seasoned and packed in the steamer / ready to steam at home). Other bakes include oven-roasted chicken and extras like steak, soups and lobster. Call one week in advance to place your order.

Euclid Fish  / Self-proclaimed as the home of the original Cleveland clambake, they offer clams, sweet Ohio corn, chicken and sweet potatoes. They also provide you with a kettle or basket steamer, depending on party size, plus plates, bowls and silverware. Lobster, crab legs and steak also available. A 48-hour notice is required. Clambake available from Sept. 27 – Oct. 25.

Dean Supply / Dubbed by many local chefs and home cooks as a culinary wonderland, Dean Supply truly is one-stop shopping for all your cooking needs. So if you are prepping for a clambake, be sure to put this family-owned shop atop your list for items like: steamers, clam knives, bowls, butter warmers, lobster crackers, paper products, plus a slew of other items you never knew you needed!

Special for Cleveland Foodie readers: Visit here for your clambake checklist and  a 10% coupon off almost everything at Dean (just enter your e-mail and they’ll send it to you; can be used in-store or online).

Spice of Life Catering / Love clambakes but don’t want to be responsible for anything besides eating? Let chef Ben Bebenroth cater your bake. Be assured his team will prepare something for you that truly showcases all the local flavors of the season (except the clams, those aren’t exactly local!). Call for pricing and to discuss menu options.

Some possibilities include: a harvest of local veggies like heirloom squashes, corn and potatoes sound paired with grilled local bacon and corn salad, red bliss potatoes and butter with roasted Killbuck oysters and minced parsley as sides. Sherry caramelized onion tartlets with goat cheese and fresh thyme and grilled corn with chili aioli, Parmesan and a squeeze of lime. Desserts like sweet potato pie with praline pecans and bacon whipped cream in a lard crust. Or fried chicken with sherry black pepper gravy and housemade hot sauce, buttermilk biscuits and honey butter. And finally Chili charred flank steak on soft rolls and housemade crock pickles.

Rocco Whalen /quick & easy recipes

Chef  Whalen apparently likes to keep busy. When not running Fahrenheit, he’s working on his exclusive partnership with Bracken Grills, makers of premium outdoor grills and clam steamers. The steamers will hit the market shortly and cost approximately $379. As part of his partnership, he’s developing recipes as well as honing in on his tailgate-inspired steam technique cooking method which coincides with his personal tailgate truck. Yes. Rocco has a personal tailgate truck which he uses to whip up game day feasts for private companies during home Browns games or cater off property (interested – call the restaurant to inquire and please invite me!).

Clams steamed then chilled with heirloom tomato relish
4 cups chopped heirlooms
1 oz roasted garlic
1 oz fresh basil
2 oz cider vinegar
1oz fresh dill