Speaking of family-friendly places, we had the perfect family dinner last week at Momocho. The last time my daughter was at Momocho, she was just a few months old. We have been there countless times since with friends and family and figured Natalie waited long enough and was time to make her return.

We arrived a few minutes before 5 and were quickly (and luckily) seated despite not having a reservation (thanks in large part to dining like seniors – it has its perks!). We had a great spot upstairs and were happy to see several other families near us celebrating a birthday.

Our server, Tom (whom we’ve had before and is himself a new papa), happily greeted us – especially Natalie -  and told us about the super secret kids menu. They offer a handful of kid-approved items, like chicken and rice and cheese quesadillas, which we ended up getting.

For ourselves, I got my usual: smoked trout and crab chilaquiles. I can’t even begin to describe just how much I love this dish and can’t ever seem to resist it. Yes, I’ve tried plenty of other items on the menu – and all leave me quite happy. But there’s just something special about this dish and I can’t seem to get enough. Natalie even tried a few bites and I think she’s now hooked, too. As for Jamie, he went with the adobo braised wild boar, based on Tom’s suggestion – and was certainly happy he did.

While we waited for our food, chef/owner Eric William stopped by to chat for a few minutes, who Natalie  tried to feed ( I don’t know where she gets it from?). She was also mesmerized by the tattoos on his arm. Her latest craze is coloring and she thought his arm was the coolest thing. So much so that when he left, she took her crayons and tried to color her own arm! But while Eric chatted with us, he was talking about how much he enjoys seeing kids in his place and said they are welcome anywhere – even the kitchen (though knowing how Natalie is in our kitchen, we wouldn’t hold him to that).

A few minutes after 6 we were done with another fabulously successful dinner at Momocho. After all the chips and crayons were accounted for, we packed up and left. And on our way out, I overheard a table say just how cute and well-behaved all those kids were.

Momocho continues to be one of our favorites and has been since the day he opened. And now, it will become a family place for us, too. Perhaps next we’ll have to take advantage of their Sunday Suppers (and maybe the tequila dinner for mom and dad).

Tequila!

The word alone conjures up fun and smiles (and a few fuzzy memories). You may recall that a few years ago Momocho, aka my favorite modern Mexican restaurant hands-down, offered these amazing tequila dinners featuring wonderfully creative dishes. And now, they are finally back!

According to chef/owner Eric Williams, the tequila dinners will be resurrected starting Monday, November 29. What’s that – Monday you say? But Momocho isn’t open on Mondays. That’s the good news part 2. Momocho will be open on Mondays beginning 11/29 and throughout December. But please note, only the tequila dinner will be available on the 29th; regular hours, menu and happy hour specials on Mondays throughout the holidays.

If you have the opportunity, I highly suggest going. We loved every bite of the dinner we participated in back in 07 (though truthfully, I can’t drink tequila the way I used to).

The next tequila dinner is planned for January. And remember, Momoho offers Sunday night suppers: 3 courses, $30 per couple.

Over at Williams’ alter ego, Happy Dog, he will be holding a five-course beer dinner on Dec 7 for $25 pp. And on Dec 11 from 11 a.m. to 1 p.m., enjoy a pancake breakfast with Santa. Call Happy Dog for rezzies and more info as both are expected to sell out quickly.

Braised beef brisket (machaca)

• 5 lb piece beef brisket
• 2 cups red wine
• 20 oz tomato juice
• 1/4 cups lime juice
• 1 cup red wine vinegar
• 1/2 cup salt
• 1/2 cup chopped garlic
• 2 tbl black pepper
• 4 tbl ancho powder or 2 whole chiles
• 1 tbl cinnamon
• ½ cup coffee, ground (Guatemalan bean preferred)
• 2 bay leaves
• 1 Spanish onion, rough cut

Season brisket with coffee, ancho powder and salt. Grill-sear beef to caramelize. Cut beef into similar size pieces (3) and put in large braising pan with all remaining ingredients. Add enough water to cover brisket. Cover with foil and place in 300 degree oven for 3-4 hours. Discard whole onions and bay leaves. Remove brisket from liquid and pull all meat. Reserve liquid to reheat.

Guacamole  

• 6-8 avocados (calavo-haas avocado)
• 1 tbl salt
• 1 tbl chopped garlic
• 1/2 spanish onion diced
• 1/2 bunch cilantro minced
• 1/2 jalapeno minced
• 2 tbl lime juice
• 1/2 tsp black pepperyield

Technique: Split avocado in half and remove pit. Using a soup spoon, remove flesh. Combine avocado with garlic and salt in stainless steel or glass mixing bowl. Macerate together using a potato masher. Add remaining ingredients and mix well. Amounts may vary slightly depending on size and strength of avocados and jalapeno peppers. Always taste and season with kosher salt if needed.

Variations: Fold in fresh tropical fruits (mango or pineapple), goat cheese, different chiles (chipotle or roasted poblanos) or smoked seafoods (salmon or trout).

This post was sponsored by Heinen’s. Carolyn Maldonado, wine consultant for the Pepper Pike store, suggests Au Bon Climat Pinor Noir ($21.99) or Argento Malbec ($11.99). She says both are good summer drinking wines and light enough to enjoy in the heat. She adds that the pinot pairs well with beef, whereas the Malbec is a good choice to complement the chiles and cinnamon.

If you’re enjoying the guacamole as an appetizer, she suggests starting with a Torrontes (Crios – $15.99 – is a good choice) or an Alberino or Vinho Verde. They’re all light, great with chips, and are good starter wines to open up the palate.

As previously posted, I sampled the Au Bon Climat pinot at a wine dinner at The Greenhouse Tavern last week. I wholeheartedly agree with Maldonado – that is a fantastic wine and I highly recommend, and look forward to trying with the chef’s brisket.

According to Williams, his sofrito recipe is ideal for this time of year, goes well with white wine or margaritas, is easy to make and is a great side dish for main entrees – especially off the grill.

Sofrito

Latin-style sauce comprised of chopped onions, garlic, green chiles, and fresh herbs; similar consistency to a pesto or recado. Can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables (green beans, potatoes, cauliflower, asparagus, tomatoes, roasted squash or pumpkin). Yields: 2 cups.

3 bunches cilantro
1 bunch scallion
1 tsp fresh oregano
10 cloves garlic
2 shallots
1 med/large poblano green chile
1/4 cup fresh lime juice
1/4 cup water
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground black pepper

Wash and clean all fresh herbs and trim tops to scallions. Remove stem and seeds from green chile. Place all ingredients into blender or food processor and puree until smooth. Sofrito can be frozen or refrigerated up to 7 days in air-tight container.

Blanch fresh clipped green beans in heavily salted boiling water for 5 minutes. Shock in iced water immediately to stop cooking. Drain and cool. Heat 1 tbl vegetable oil in pan, add 2 cups green beans, silvered shallots and roasted corn kernels. Sauté on high heat until beans blister. Add 1-2 tbls sofrito, toss, and serve. Can sub roasted butternut squash, blanched cauliflower or roasted potatoes for green beans. (also can be used with sautéed onions and peppers as base for black beans, soups, or stews)

This post was sponsored by Heinen’s. When making Williams’ sofrito, Laurie Toth, a certified sommelier who works in the wine department at the Avon store, likes Dos Equis Lager. She says the pale lager is ideal for Cinco de Mayo and compliments Mexican food in general – especially if it’s spicy.  

Here’s my full review on the place. In short – I genuinely loved the space and its overall vibe. Very cool. I can see why it’s so popular and people were so passionate with their feedback. Aside from the space – and the main reason why I went, were the toppings and to learn exactly what Eric had in store for this beloved spot. The hot dog itself was good, but like the fries, only become great once paired with one (or all for those that dare) of the 50 toppings. Order either as is, and you wouldn’t think twice. It’s the choices here that stand out – as intended. I highly recommend the warm pineapple, ginger and currant chutney on your dog and chorizo chili atop your fries.

While I like the concept and think so many choices for something as simple as a hot dog is fun, unless in the area, I’m not necessarily going to go out of my way for a hot dog. That being said, I’m happy that come spring, Williams will be offering brunch (and possibly adding a sidewalk patio). Also, the Happy Dog is now offering Friday lunch service starting at 11 a.m. Otherwise, they are open seven nights from 4 p.m. until 2 a.m., seven days a week. I haven’t been out that late in a very long time, but I’ve got to imagine this place has a great late-night crowd and sells a lot of hot dogs!

Over at Eric Williams other place, Momocho, new fall/winter menu items will be rolling out over the next week or so. Look for negra modelo braised goat tacos (yum), squid hot pot appetizer, pechuga chicken stuffed with huitlecoche and cotija cheese and a fig margarita.

UPDATE: The Diners Drive-ins and Dives episode has been rescheduled to March 15.

According to Williams, he had the opportunity to partner up with his friends, Rini McNulty and Sean Kilbane. The initial plans calls for a clean-up and, as he calls it, small rearrangement of the space all while keeping that old bar/diner/hall feel.

The menu will have just two items: an all-beef Chicago style hot dog and fresh cut fries. But here’s the cool part – you can choose from 50 homemade toppings for your dog. Sure, there will be ketchup, mustard and pickled vegetables. But how about blue cheese cole slaw, chorizo chili, kim chee, cola and soy braised bok choy or vodka sauerkraut?  The focus will be on creating a cool corner bar that continues to have live music from both local and national musicians.  

There are possible plans for a new name, Williams adds, one that not only captures the venue but also celebrates the history of the neighborhood. The opening is set for October 17.

– Fire / Daily complimentary valet service now available. In addition, the spring dinner menu begins April 28. Also on the 28th, Fire will be serving house made hors d’oeuvres and cocktails featuring house made syrups at the bar from 4:30 p.m. -6:30 p.m. daily.

– Umami Asian Kitchen / Now open for lunch.

– Sarava / Summer hours resume Sunday April 19th (open every Sunday 5-9 p.m.). From Sunday April 19th through Sunday May 3rd, stop in for free dessert with a $20 purchase. Also, RIO rewards members get $10 off their check over $25 this month. If you aren’t a member, you can join on their site and earn points from both Sarava and Sergio’s.

– Cuffs Chagrin Falls / Wine tasting, April 16, $25 pp. Brian Lynch of Wilson and Daniels (burgandy portfolio)

– Lucky’s Cafe / Saturday dinner on April 18 featuring a four-course menu of Italian classics, like gnocci, risotto, pappardelle and eggplant parmesan. $35 pp with a portion benefiting the Red Cross.

– Happy hour @ L’Albatros. Mon – Sat , 4 p.m. – 7 p.m., enjoy $5 appetizers and $7 drinks (small plates like fried cauliflower, pome frittes, goat cheese tart, burger, mussels). I continue to be impressed by this restaurant and am really looking forward to the opening of their patio, one of the best in town.

– Ty Fun / 20% off your bill on Mondays

– Wine classes @ Blue Canyon. Beginning April 16 and lasting weekly until May 7, learn more about wine and sample some good food in a series of wine education classes. Each class offers 5 – 6 varieties plus food pairings. Cost is $30 per class or $99 for all four. Space is limited to 30 per class.

– A Cookie & a Cupcake is working on adding a patio that will be ready as soon as the weather cooperates.

– Grovewood Tavern celebrates 10 years of business with 10 entrees priced $19.99.

– Momocho / Spring menu changes should be in effect by end of April. Grilled corn on the cob will return plus the addition of soft shell crabs, plancha style (cooked on a griddle with a weighted press) and new taquitos. And of course, Momocho will have specials for Cinco de Mayo starting at 3 p.m.

– Openings / Jekyll’s (former Blake’s) in Chagrin Falls in now open. And the one I personally can’t wait for, The Greenhouse Tavern finally opens this Tuesday! Also, a very big congratulations to the team at GHT for becoming Ohio’s first certified green restaurant – that’s huge!

Finally, I went to the store today to pick up a few things for my Easter dinner contribution (cauliflower risotto with brie and almonds). While in line, I picked up a copy of Bon Appetit since I let my subscription lapse. Tucked between the pages of tempting recipes that I will someday attempt, is a coast-to-coast guide on the recipes and restaurants that make the U.S. the best place to eat in the world, titled The United Plates of America. Representing Ohio, is the walleye with herb dumpling at Lola and blueberry ale from Rocky River Brewing Company. More national ink for Cleveland – congratulations!

Participating restaurants include: Momocho, Red the Steakhouse, Moxie, Paladar, Bar Cento and Gamekeeper’s Taverne.

Momocho is going one step further. Chef Eric Williams is donating an additional $250 to the cause, plus extending the restaurant’s popular happy hour until 9 p.m. on Wednesday, March 25. So take advantage of the extended hours and have a great night out for less and do some good in the process.

I first heard of this cause after reading it in the NY Times two years ago when New York City restaurants asked their patrons to donate $1 (or more) for water they normally drink for free. Since then, it has grown to a nationwide movement that thankfully, our local chefs and restaurants quickly got on board to support.