2. What is your favorite and least favorite thing to make? I absolutely love making ice cream. The flavor possibilities are endless and there is a lot of room for experimentation. I also love putting together cakes. It takes a lot of patience but I love making all the separate parts; the cake layers, filling, soaking syrups, and frosting, and then experiencing it all together…with both the eyes and the tastebuds!

I don’t like making puff pastry dough from scratch. I made it in school and while it was interesting to see the process, it is just too labor intensive and the purchased stuff is very similar.

3. What is your favorite thing about Cleveland and what drives you nuts? I love all the little neighborhoods and what each has to offer: Tremont, Little Italy, Coventry, Lakewood, Ohio City, Shaker Square, University Circle. I just wish there was better public transportation to access all these areas more efficiently and conveniently. I hate when people really trash Cleveland, especially when they live here. I’ve been to a lot of great places, both in and out of the U.S., but I have a soft spot for Cleveland and always will.

4. If you could cook for one person, real or dead, who would it be?
Real: Oprah Dead: Charles Darwin

5. You’re having a dinner party, top 5 songs on your play list?
I always like to have a nice variety: “Forever Yellow Skies” by The Cranberries, “Electrical Storm (Orbit Mix)” by U2, “The Rach 3″ by Sergei Rachmaninoff, “Ecstasy” by Rusted Root, “Get Up Offa That Thing” by James Brown.

6. Favorite restaurant in Cleveland? I’ve always had good experiences at The Flying Fig.

7. What restaurant do you miss? I have fond memories of going to the original Lopez & Gonzales with my parents, siblings, and aunt and uncle. That was when I was still a pretty picky eater though.

8. What’s your last meal on Earth? A good, crusty bread with the richest, saltiest butter I can find, the perfect Caesar salad, a chicken simply roasted with butter, salt, pepper, onions, and lemon, risotto with rosemary and mascarpone, a bowl of pistachio gelato, and a nice dessert wine.

9. Most unusual food you have ever tried?
I know for many folks, this isn’t so unusual, but for me, it is sweetbreads. The first time I had them, I really didn’t care for them. The second time, I actually enjoyed them.

10. Most famous person you have cooked for? I was just part of a small team who prepared dinner for a very exclusive group of people, that included Colin Cowie, lifestyle and design expert to celebrities.

11. Most requested dessert your friends and family ask you for? Honestly, I haven’t repeated a lot of desserts for family and friends. I use the opportunity to experiment with new desserts and baked goods. They’re pretty excited anytime I make anything! One of my most requested cookies, though, are Fudge Crackle Cookies.

12. Where do you grocery shop? I do the bulk of my shopping at Giant Eagle, mainly for price and convenience. For more specialty items I can’t find there, I love Nature’s Bin in Lakewood.

13. Favorite guilty pleasure when it comes to food? I definitely have a weakness for salt, great breads, and really good doughnuts.

14. If you weren’t a chef, what would you be doing? My plan was to be a Forensic Scientist, working with DNA.

15. If you could visit any restaurant in the world, which one would it be?
I would love to have the full El Bulli experience.

16. What is one easy dessert everyone at home could make?
Fruit (either fresh or slightly cooked down with butter and sugar until tender) served with a streusel topping and fresh whipped cream. Taking advantage of fruit that is available is an easy way to create a simple, yet delicious dessert, whether it be for your own enjoyment or for a special occasion. The key is to use fruit that is in season. Some general guidelines: stick to pears, apples, and cranberries in fall and winter. Stone fruits, such as apricots and plums start becoming available in late spring, and then berries in the summer.

For the streusel, work the following ingredients together with your fingers until it comes together and is crumbly:
4 oz. (1 stick) unsalted butter, slightly soft
1 cup all-purpose flour
3/4 cups granulated sugar (or equal amount of brown sugar if you want a richer taste)
1/2 tsp. salt

Spread in an even layer on a sheet pan and bake at 350 for 8 – 10 mins or until lightly brown.

This streusel recipe can be easily doubled or tripled, without affecting the quality. To add a bit more interest and texture to the streusel, feel free to add about a 1/4 cup per batch of coarsely chopped nuts or even oats.

For garnish, whip two cups of heavy whipping cream with 1/2 cup of powdered sugar and 1 tsp. vanilla extract, until medium-firm peaks form.

Serve this dessert in small bowls for a casual look or parfait-style, in martini or other nice glasses for a more elegant look. Start with fruit on the bottom, top with desired amount of streusel, and then a dollop of whipped cream.

17. Favorite TV show? All-time favorite is Seinfeld, with The Office coming in at a very close second.

18. What kitchen gadget can you not live without? A microplane and small and large off-set spatulas.

19. What is the best plate of food you have ever had? I’ve been fortunate enough to dine at several great restaurants, such as Babbo, The Slanted Door, The French Laundry, Zuni Cafe, etc. However, my most favorite dining experience was at a restaurant called Le Chien Noir in Kingston, Ontario. It is a French bistro in this Canadian city that borders Lake Ontario. It was the simplest yet most delicious plate of steak frites I have ever had. That, along with the company I was with and the atmosphere, made it a dining experience I will never forget.

20. Favorite meal from your childhood? Not necessarily a meal but a few different foods. Potato Pierogies with sauteed onions and butter, potato pancakes, cinnamon rolls, and Packa (Ukrainian Easter Bread). These are all foods that both my grandmothers made. That’s a lot of carbs, huh? Also, I remember delicious cupcakes that my mother made when I was only a couple years old. They were very rich chocolate cupcakes with chocolate fudge frosting topped with the little colored sprinkles. I have yet to find a chocolate cupcake that is as good as those.

21. How did you become a pastry chef? I have always had a passion for food and an extra-passion for desserts. I was almost through with my Undergrad Degree in Biology from Kent State when I had a light-bulb moment. I love science but I also have a very strong creative side that I knew I had to incorporate into my career. I graduated from Kent, completed the Pastry Program at ICASI, and landed my first restaurant pastry position, opening with Lola in Downtown Cleveland. Since then, I have gradually begun to marry two of my strongest interests, science and food. Working at Crop has really allowed me to apply my science education to my dessert creations in terms of new techniques, ingredients I am able to use, and continued experimentation. Also, continuing to take science-related coursework as I can allows me to stay sharp and current in that area while still working with food.

22. Are you trying out any new desserts? I really love floral notes but I know many people are hesitant because it reminds them of perfume. For spring, I want to put a dessert on the menu that is a balance of floral and herbal notes, something that is refreshing and not too perfumey.

23. How does science play into your desserts? I incorporate aspects of food science into my desserts in ways that improve the dish, whether it be texturally, flavor-wise, or nutritionally. However, I strive to make these improvements subtle and so they are not screaming out to the customer, like “Hey, I am a laboratory experiment on your plate!”. Part of my philosophy is, if it does not do anything to improve the quality of the dessert, then do not do it. I also plan on using my science background and continued science education to create baked goods/desserts that are delicious and nutritionally sound.

24. How did you become involved with a Ukrainian vocal group? I have always been very involved in my Ukrainian heritage but as I got older and busier, I fell out of a lot of the groups and events. The opportunity arose to audition for a Ukrainian Female Vocal Ensemble. Because music, particularly singing, has also always been a big part of my life, I knew this was something I had to do. Our group, Zorya (which translates into star), is made up of about 13 women who all live in the Greater Cleveland area. We bring a fresh, young face to Ukrainian music while still maintaining tradition. We are recording our first CD of folk, Christmas, and sacred music. I am thrilled to be a part of it.

I love this restaurant for many reasons and always recommend it to people that have never been. The decor, location, staff and of course food truly make it a Cleveland standout.

I started with a glass of Crios cabernet from Argentina and savored every last drop. It’s funny, pre-pregnancy, I would easily enjoy several glasses of wine throughout the night, often sharing a bottle (sometimes two…) with whomever. Now, or at least for the next few weeks, I allow myself to have one glass of wine here and there and make it last for the entire night. I never thought it was possible to make one glass last – who knew? I consider it quite the accomplishment to still have a few sips left by the time dessert arrives.

For starters, I went with the beet salad with goat cheese, toasted walnuts and honey vinaigrette. Not only was this salad beautifully presented, it was absolutely delicious (although I would have liked a bit more vinaigrette). However, rest assured chef Matt and Lolita, your beet salad still reigns supreme.

For dinner, I opted to go with a trio of small plates: seared scallop stuffed with braised beef and horseradish potato puree; medjool dates with smoked bacon stuffed with chorizo in a smoked pepper sauce; and braised lamb shank aside a scallion crepe and roasted local baby carrots.

The option of several small plates it truly my kind of concept. I love to try several different items and usually have a hard time deciding on one final dish. I love being able to explore different flavors and giving a few different combinations a try.

I couldn’t be more happy with my three choices. Every bite was delicious, especially the scallop and lamb shank with its rich and thick sauce. And the horseradish puree was flavorful and had the perfect amount of horseradish. I enjoyed the dates, but found the sauce a little bland and thought the dates were better as is.

Jamie went with the grilled short ribs atop the horseradish puree. Considering he scraped his plate clean, I think he was also equally as happy with his selection. We were both surprised this dish was grilled versus braised, but agreed the grilled flavor really made the short ribs.

For dessert, we had the molton chocolate cake with fig ice cream. In a word – wow. Not since the molton cake at the old Fulton Bar and Grill with its original chef have we had a version this good. Many have come close, but this was unbelievable and really hit the spot.

All in all, it was a wonderful meal at one of our favorite spots. And even better, it has been an amazing first two years of marriage that just keeps getting better.

Not surprisingly, this place was crowded, too. Luckily, there was a table open on the patio (thank god because at this point, I was ready to stand by the kitchen and beg Chef Matt for anything I could get my hands on – the joys of pregnancy…).

This was my first time on the patio. It’s really cute, with a great garden and well-covered from the street. The only drawback was the neighbor’s blaring classic rock station competing with Lolita’s music.

For our meal, we started with the beets of course – a must order item if you are at Lolita. Seriously the best in town. Then we decided to share two pizzas, knowing we’d have leftovers for tomorrow. We went with the basil, prosciutto and sea salt pizza and the pulled pork with smoked gouda (a sub for the cheddar that night) and salsa verde.

The beets did not disappoint and I was actually pretty close to putting in another order because they are that good. I just love the honey with the ricotta. The super thin and crispy pizzas were enjoyable as well, with the favorite definitely being the pulled pork. Really great flavor and one I’d happily order again. Next time though I think we’ll stick to one pizza because they weren’t as good the next day as I thought they would be. A little too chewy, as you might imagine, but nonetheless, still made for a good snack.

In addition to our own Karen Small of Flying Fig, the 8-course dinner and wine pairings will be prepared by:

Michelle Bernstein, Michy’s, Miami
Karen DeMasco, Craft, New York
Tracy Des Jardins, Jardinire, San Francisco
April Bloomfield, The Spotted Pig, New York
Koren Grieveson, Avec, Chicago
Anita Lo, Annisa, New York
Celina Tio, The American Restaurant, Kansas City, MO

The cost for the evening is $250 per person and supports Share Our Strength, a national non-profit working to ensure that no child in America grows up hungry.

Thanks to Mike Symon, I was able to line up Chris Schramm for my next Q & A. And it’s only fitting. The food is just part of the reason why I love so many of our restaurants – granted it’s a big part, but there’s much more than the culinary creations that make up the overall experience. It’s the ambiance and design, too. And thanks in large part to Schramm, we have some seriously attractive spaces to dine at.

1. What is your favorite project that you have worked on? Always the project of the present. The present is always going to be where you have the highest ability to create an impactful creativity. Therefore, by default, that project has to be the most exciting. In this case, that would be the Flying Fig.

2. If you could redesign one restaurant in Cleveland, which one would it be? Probably Seoul Hot Pot. It’s Korean food and I’m half Korean. It would be nice to give the food a special presentation.

3. Favorite restaurant in town? Mi Pueblo (west).

4. How did you get into design? By natural selection.

5. Where do you get your inspiration? Nature.

6. What’s the first thing you notice when you walk into a restaurant? Colors and lighting, or lack there of.

7. What projects are you currently working on? Flying Fig face lift.

8. Any simple tricks of the trade the average person could apply to their home? Abandon the white walls – don’t be afraid of dark colors. Also, commit to at least one central piece you love.

9. What’s the biggest restaurant nightmare you have encountered thus far? No nightmares, just a few bad dreams (lol).

10. Do you like to cook? What’s your specialty? Yes. I like soups.

11. What designers do you admire? Is there one specific design movement or trend in design that you are particularly fond of? I don’t follow individual designers too closely and I don’t really collect design books or even visit many design Web sites. Originality is the most important aspect of any creative endeavor, so one should seek his or her own style of expression. I’m not saying it’s wrong to emulate any particular style, just that it should be melded with a personal uniqueness.

Side note: There are a few sites I personally like and use for inspiration for our home; Design*Sponge is my favorite and I think worth sharing.

12. What design trend(s) do you see on the horizon? Simplicity with substance and environments with natural elegance. Complicated and sensory-overloaded styles have their place, but for places that are going to be used by many on a daily basis, I think simplicity serves the soul in an easy manner. It centers people.

13. What type of feeling were you trying to create with the design of the space for such restaurants as Bar Cento, Flying Fig, Lola/Lolita and Juniper Grille? I think that if successful, each space should have a delightful energy to the senses. Something that moves them into an easy calm with an air of pleasant drama.

14. How does the design of the interior space reflect the menu and chef’s vision? How is it brought to life and supported by the physical space itself – what’s the connection? The space is the ‘big plate’ upon which the ‘little plates’ are served. It supports and contains the final food experience. It can do one of three things: 1. take the experience over the top; 2. antagonize the experience; and 3. do nothing. Therefore, design is really just an opportunity to add an extra dimension to benefit an already anticipated sensory experience. The basic connection is that the environment blends with the food; it shouldn’t compete with it or be contradictory to it.

15. I know Chef Sawyer, as well as others, is very conscious about the farm-to-fork movement and the impact he makes on the environment with his menu and restaurant. You mentioned the bar at Bar Cento is reclaimed barn wood. What other examples or techniques did you consider when designing this space to support the vision of the chef? I have to give the idea credit to the owner (Sam) of Bar Cento/Bier Market on the reclaimed wood; I simply executed the installation of it. I think it works both ways, in a vice versa fashion. The interior vision can support the chef/menu and the chef/menu the interior. With that said, there is a trend toward the organic and the freshest possible produce available. So it is a natural solution to create environments that reflect earthy, warm and clean design motifs. An example at Bar Cento is the primary green color used, which if I might add was met with much skepticism initially, but it played an important role in establishing the natural quality of the food. So the color skeptics were wrong – LOL!

16. You’re having a dinner party, what are the top 5 songs on your playlist? Feist/One Evening, Take Me Inside/After Life, Cisum to all women [II]/Deja Move, The Mexican Institute/Bienvenido a Mi Disco and The Concretes/Seems Fine.

17. If you could choose another profession, what would it be? Hyper-dimensional traveler. (They exist you know …)

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.

1. What is the first thing you notice when you walk into a restaurant? There is plenty to notice before you even step into a restaurant, like the looks on the faces of those just leaving. But once inside, I’d like to be warmly acknowledged immediately, or as soon as possible if the host is occupied. And again, you can tell a lot about a place by the expressions on diners’ faces. If they are all having fun, chances are good you’re in for a good meal.

2. What restaurant do you recommend to people visiting Cleveland? If they are staying downtown, I always suggest Flying Fig, Lolita and Crop. If they are staying on the east side, it’s Fire or Moxie. Out west, it’s Three Birds. I think these places are great representations of our regional dining scene. They offer glimpses into a cuisine that is both local and worldly. And all of them are hip, fun, comfortable places.

3. What restaurant do you miss? The Wagon Wheel. This was a cozy French bistro in the basement of a bar. It was run by a kooky old Frenchman who served frog legs sautéed in garlic, trout amandine, steak with the most amazing béarnaise on the planet. Although it closed when I was young, it taught me to be an adventurous diner, to love all sorts of food, and to see what a truly happy place a thriving restaurant can be.

4. What do you love and hate about your job? I love chatting with chefs and operators who are as passionate about food as I am. I never get tired of discussing great restaurants, both here and in other cities. (And being invited to the taping of the Next Iron Chef finale didn’t suck, of course.) But as glamorous as being a food critic might sound, there are plenty of times when you’d rather swallow anti-freeze than get in your car, drive across town, and spend money at a restaurant you know stinks because you’ve eaten there once already. And just try describing a scallop for the 1000th time!

5. What’s your last meal on earth? Do you know something I don’t? I wouldn’t turn my nose up at a half-dozen steamed lobsters, fresh sweet corn, lots of crusty bread to mop up the tomalley and a couple bottles of Grgich chardonnay. You can toss in a nice salad if you’re buying, but chances are good I won’t get around to eating it.

6. What hidden restaurant/gem have Clevelanders yet to discover? Cheesecake Factory. I kid, I kid. I think Chinatown — forgive me, Asiantown – is often ignored overall. There are tons of great restaurants, markets, funky shops. It is the most foreign-feeling place in the region, apart from Avon, of course. One of my new faves is Wonton (33rd and Payne), where you can get a big bowl of soup loaded with noodles, plump shrimp dumplings, fresh greens and hot broth for about $4. Weekend dim sum at Li Wah or C & Y is an absolute blast, sober or not.

7. Where will Cleveland be culinary wise 10 years from now? I hope not far from where we are now. For our size, Cleveland is blessed with a large number of amazing indie chef-owned spots that more and more are utilizing the wealth of resources being grown in and around Cuyahoga Valley. And if gas prices continue to rise (cross your fingers), folks will stop sprawling into the boonies and the urban core will strengthen and become even more dynamic.

8. What’s your favorite comfort food? Fried chicken livers, weinerschnitzle and chicken paprikash from Balaton at Shaker Square. That or a big bowl of pho.

9. Why do so many indie restaurants close their doors each year in our city? I’m not sure that that is really the case anymore. Yes, places close. But compared to closings, at least lately, the rate of success seems quite better. Most often the reason behind a failed restaurant is either a wealthy, clueless owner or a talented, underfunded chef. There is so much more to a great restaurant than great food. It takes vision, planning, heart and deep pockets to weather a slow start. Also, we can’t stress enough how many independent restaurants the big chains seem to destroy in their wake. Think about where you want to spend your money and who you want to support or else we’ll all be celebrating Valentine’s Day at the Olive Garden. Mmmmm bread sticks.

10. If you could have one chef leave their post and become your personal home chef, who would it be? Michael Symon, because I love kicking his ass at Cornhole. He may be an Iron Chef, but the man can’t toss a bag o’ corn to save his life.

11. What restaurant’s opening do you look forward to in 2008? There are two: Jonathon Sawyer’s Gastropub, because the thought of being able to get good poutine in Cleveland makes me salivate. And Anatolia Cafe, the wonderful Turkish restaurant that is relocating from Cedar Center to Lee Road. It is truly the kind of food you can eat every day and never tire of. And being located about a block from home, that’s a good thing, as Martha would say.

12. If you could review one restaurant anywhere in the world, which one would it be? Speaking of poutine: there is a place in Montreal called Au Pied de Cochon (the pig’s foot) that I’ve been dying to hit ever since watching Bourdain tear it up there on No Reservations. The place serves pig every imaginable way, including meatloaf, cassoulet and stuffed with foie gras. Great for us pious Jews. This place serves duck in a can, where they cram a duck, some foie gras, garlic and god knows what else into a coffee can and roast it. Then they turn it out onto your plate. I mean, who wouldn’t lose their marbles over that?

13. If you weren’t reviewing restaurants, what would you be doing? I’d love to run a small farm raising goats, chickens and honey bees. I’d make cheese, steal honey from the bees and write the great American novel. But in all likelihood, I’d still be practicing law and hating every goddamn minute of it.

14. Do you like to cook? If so, what’s your specialty? I love to cook. After I left the practice of law, I seriously entertained thoughts of culinary school. But the idea of piling new student loans on top of old law school loans made me reconsider. Thankfully. As they say, working as a chef is a great way to ruin a good hobby. I’d much prefer cooking for fun at home than pulling 12-hour shifts in a hot kitchen. Lately, I’ve been perfecting my smoking, pigs, that is, not pot. I make absolutely killer ribs, pulled pork and smoked fish. I just murder that shit.

1. What is the first thing you notice when you walk into a restaurant? Actually, there are several things that hit me pretty much at once: The aromas, which ought to be mouthwatering; cleanliness, which ought to be impeccable; and the host’s or hostess’s greeting, which ought to be prompt, warm, welcoming and sincere.

2. What restaurant do you recommend to people visiting Cleveland? There are a handful of spots that I think give a real sense of Cleveland: Lola for the food, the location, and for Michael and Liz Symon’s celebrity cred; Flying Fig for the food, location, and the sassy spin on local ingredients; Pier W for the view; Sokolowski’s for an old-style, Eastern-European carbohydrate overload (or, for those with access to a car, Babushka’s Kitchen in Northfield Center, for the same reason); and for a cheap downtown lunch with lots of quirky charm, Teahouse Noodles on E. 6th or Otto Moser’s, on Playhouse Square.

3. What restaurant do you miss? Boukairs, my childhood favorite in the Hanna Building, downtown. A grilled cheese sandwich with bacon and tomato, a tossed salad with that wonderful, homemade, Lebanese-style lemon dressing, and one of those towering ice-cream sundaes — the Chic of Araby probably, with raspberry sorbet, coffee ice cream, marshmallow cream, toasted pistachios, and gobs of that ultra -dense whipped cream…oh, mama!

4. What do you love and hate about your job? Getting paid to do my two favorite things — eating and writing! What’s not to love? Seriously, though, I love the complete editorial freedom I have to write an honest review; and the chance this job has given me to know the local scene and the very talented, dedicated men and women who make it work. Not so keen about the fact that I have to walk a couple miles every day — sun, snow, heat, or cold! — to burn off all the calories, though; or the fact that for every really great meal I get to enjoy, there are two or three that scare the hell out of me!

5. What’s your last meal on Earth? Well, this isn’t entirely local, but here goes: From Zuni Cafe in San Francisco, some fresh Pacific oysters on the half shell, followed by Zuni’s impeccable Caesar Salad (so amazingly pure and wholesome, with the most delicate, sweet, freshly picked romaine I’ve ever tasted– and lots of anchovies!); a French baguette from Great Lakes Baking Company, in Hudson, with some Plugra butter; homemade pappardelle with wild-boar bolognese, from Michaelangelo’s in Little Italy (I’m an Italian girl to the core!); rosemary frites from Lola (and maybe one of Michael’s grilled ribeye steaks, too — you did say this was my last meal on earth, right?); sliced tomatoes (from my garden), along with Parmesan-coated Ohio sweet corn on the cob, from Crop (this only applies if I die in July or August, though!); a bottle (or two) of Opus One; and a chocolate malt from Rosati’s Custard. Ideally, this would all be eaten in a sunny courtyard, and shared with my family and friends. Then, let me die right away, before the calories catch up with me!

6. What hidden restaurant or gem have Clevelanders yet to discover? I’m always amazed by how quickly local foodies suss out the newest spots; it’s hard to hide anything from them! Still, I think Crop, in the Warehouse District, should be better known — and probably will be, soon. And Superior Pho, in Asia Town, is still overshadowed by some of the other, bigger Vietnamese spots — and it’s a gem.

7. Where will Cleveland be culinary wise 10 years from now? That’s a tough call. On the whole, I think the trend toward small, contemporary, chef-driven restaurants — featuring modest portions of modern-American cuisine, moderate prices, and a hip, but casual vibe — will continue. Formal “special occasion” dining will remain dead. A kitchen filled with local, sustainably grown ingredients will be essential; and vegetarian cooking may finally come into its own. I’m guessing the scene will still be relatively small, but increasingly au courant, adopting national trends more quickly than what we see at this point. But on the other hand, if our economy continues its downward spiral, lunch at Olive Garden may be the pinnacle of indulgence for most Cleveland foodies a decade from now.

8. What’s your favorite comfort food? My homemade Cincinnati-style chili, based loosely on a recipe from the cookbook Square Meals, by Jane and Michael Stern.

9. Why do so many indie restaurants close their doors each year in our city? Lots of reasons, including poor planning, bad location, under-capitalization, and frank mismanagement. Also, the scenario in which a talented chef enters into a financial partnership with a group of non-savvy backers looking for a fast ROI has been the death of several good spots over the years. But mostly, the competition out there is brutal. Our crummy economy and shrinking population means that we don’t have the kind of large, affluent pool of diners who can support a big-city restaurant scene; and without the name recognition and economies of scale — in purchasing and advertising — that the chains enjoy, many independents find themselves hemorrhaging money.

10. If you could have one chef leave their post and become your personal home chef, who would it be? Hmmm…this week, I’m feeling partial to Dante Boccuzzi, who recently opened Dante, in Valley View. His food is vibrant, engaging, smart, and robust; his spirit is generous, yet intense; he has a sly sense of humor –always a great quality in a chef; he could sing and play his Les Paul for me while the pasta cooked and the salumi cured; and no, it doesn’t hurt that he’s easy on the eyes, in a dark, moody, Italian sort of way!

11. If you could review one restaurant, anywhere in the world, which one would it be? I would love to go back in time and dine — and review — Le Pavillion, the legendary French restaurant in NYC that began as part of the 1939 World’s Fair. The restaurant’s classic mid-century French cuisine, the huge buzz it had in the country, the lure it presented for the rich and famous of the time…it just stands out in my mind as a spot of mythic proportions, and I would have loved to have experienced it for myself.

Over the past two weeks I was in your city for 3 evenings. Here’s where and what I ate.

1. Fire Food and Drink: I went with my colleague and I think we had a fairly decent meal. I started with the braised beef ravioli with wilted spinach. Nice starter, and perhaps a bit small. Decent mix of flavors and fairly light, especially for beef ravioli. Very enjoyable way to begin, and would’ve liked more. I followed with the crispy Hudson Valley duck legs. Whereas the beef ravioli may have been a little small and light, I found the duck to be very (too) plentiful. It seemed autumnal on the menu (gnocchi, apples, squash) and that was correct. Frankly, it came off as Thanksgiving dinner with dark meat and sweet potatoes. The duck certainly wasn’t crispy, just sort of oily and falling off the bone. It wasn’t bad at all, but it was big and not very subtle (again, like Thanksgiving).

The room was nice and cozy; the wine was decent (though now I’ve forgotten what I had). My colleague seemed to enjoy her ribeye, and didn’t offer me a bite! I hadn’t put two and two together to figure out that the “Fire” was that everything is cooked in a tandoor. Cute idea, and it’s nice you can watch them cooking.

All in all, I’d go there again, but I wouldn’t be tempted to pass up something like Lola for it.

2. Flying Fig: Of the places I went on this trip, this place was most up my alley. Unlike Fire (too much), this place threatens to give you too little. I ordered the three savory small, which consisted of gnocchi, arugula and beef salad and a soft cheese. All three were enjoyable, but literally so small it was just a taste. That’s not too problematic with the gnocchi and soft cheese because they packed a punch, but a bigger salad then about a dozen leaves and two pieces of beef would’ve been good. I tend to have a small appetite, so that was fine, but they certainly didn’t add up to a full-sized entree as promised. All three of the small plates were quite nicely done though, with attention given to all three.

I really liked the room, too, which surprised me. The pictures on the site make it look like a neighborhood pub and average restaurant. But it was really cozy and pleasant, and the bar staff was somewhat friendly. Strangely though, I was waiting for them to offer me dessert or coffee, and instead got the bill plunked down. Well, I guess I’ll be on my way then. I also could feel the small community of Cleveland though when I recognized that one of the servers had worked at Lucky’s when I went there — I’ve been to about 8 restaurants in Cleveland and there was someone who had worked at two! Made me feel like a regular.

3. Moxie: On my last trip, I was getting in late and staying on the east side, so I decided to forego another trip to downtown or the west side and eat near my hotel. So I ended up at Moxie. You warned me it was kind of lame, and lame it was. Not bad, but just an independent, upscale version of other suburban restaurants.

They had a largish cheese selection and offer five for $12.50. As I wasn’t starved and it was late, I asked if they could sell them individually (I didn’t want a whole plate). No, was the answer. I decided to skip the appetizer. Just to seal my own lame fate, I ordered the chicken. It was pretty dull, admittedly — very large white meat chicken breast, cooked in an fairly oily sauce. Fine and all, but nothing to write Cleveland about. I had it with a passable glass of wine, and wondered whether I would’ve preferred to go downtown. Well, at least I wasn’t driving for 30 minutes on a full stomach and glass of wine.

Of the above, I sort of got the feeling that only Flying Fig was genuinely good, but that’s an unrepresentative sample. Moxie is the kind of food a hotel serves in NYC, and it wouldn’t survive as an independent restaurant very long without something else to sell it. Fire – that may be able to make it, but hard to say.