I would have been content just about anywhere, but of course we didn’t just want to settle considering we haven’t been out alone in ages (even before the baby came, I was no peach to be around those final weeks of pregnancy & became quite the homebody). We headed to East 4th for rooftop cocktails, shopping and dinner.

I’ve had drinks on the roof of Greenhouse several times, but this was the first time I’ve been up there since they “opened” it. What a space and what views. If they served food up there, my butt would have been parked in that stool all night. Though I get why they don’t offer anything to munch on upstairs (those stairs are quite plentiful – and steep), I sure wish they did.

Post drinks, and feeling pretty good (when you don’t drink your normal share for the better part of a year, you become quite the cheap date), we headed to Chinato. As we made the short hop down the street, it was  electrifying to be downtown at that moment. Thome was back that night for the first time in nearly a decade, the weather was picturesque and it seemed like just about everyone was out in the city enjoying it.

At dinner, we ordered a variety of small dishes and feasted away. Highlights included the yellowtail and salmon crudo, fried baby artichokes (which the chef sent out) and buratta.  What I’ll likely skip next time is the involtini of eggplant with ricotta and shrimp. While I’ve never tried this before, it seemed a bit overbooked and over seasoned.

Not ready to head home just yet, we stopped in Dredgers Union which wisely stays open until 10 p.m. Jamie picked up a few shirts, I snagged some clothes for the kids and a great fall hat for myself (clothes shopping has to wait a bit for me). If you haven’t had the pleasurable experience of shopping here yet, you should go soon. It has something for everyone.

When we got home the kids were in la la land and we weren’t far behind. Unfortunately, they didn’t get the tweet that mommy and daddy went out the night before and woke up bright and early with the first one getting our attention at 5 a.m. I’ve missed the nights out, but not the mornings after…

Half Roasted Chicken in Brioche Bread w/ fresh black truffle, petit wood ear mushrooms & natural jus

Purchasing and Prep

1)    The simplicity of this recipe is foil for how much of a show stopper this dish is. It is a combination of two of my favorite things in the world: whole roast chicken and fresh baked bread. The presentation is just stunning.

2)    This recipe relies on the high quality sourcing of tasty local ingredients.

3)    So, in a mixing bowl combine butter, mushrooms, herbs, vinegar and S&P.

4)    Preseason chicken twenty minutes before you are going wrap and cook it. This helps ensure even seasoning.

 To wrap and bake

1)    Roll dough out to 1/8^th inch thick circle on a lightly floured surface

2)    Use egg wash (egg & water equal parts) around the edges of the dough

3)    Center chicken in middle of the dough with an inch of leg sticking out of the dough. Add mushroom butter to top of chicken

4)    Work clock wise wrapping chicken in dough. Ensuring it is completely wrapped. No holes in the dough.

5)    Cook for 60 mins at 350

6)    Allow bird to rest for 15 minutes and allow juices to redistribute themselves. Carve and Enjoy!

For a side dish, Sawyer shares this simple but tasty veggie with a couple preparation ideas.

Whole Grilled Spring Peas

This recipe, “Ohio Edamame,” can be done in two ways:

“Pot sticker” Style:

• Toss peas in olive oil and salt to coat.
• Place peas on hot flat griddle or cast iron pan. Add 2 ounces of water and cover.
• Allow steam to evaporate for about four minutes; peas should be a bright vibrant color with a pliable shell.
• Remove from heat, toss in bowl with salt, lemon juice and olive oil to coat.
• Place on serving platter, garnish with sliced radishes, finely grated horseradish root, olive oil and lemon zest.

Grilling method:

• Bring an 8 quart pot of salted water to a boil; add peas blanch for about two minutes.
• Remove from water and shock in ice water; peas should be a bright vibrant color with a pliable shell.
• Toss in bowl with salt, lemon juice and olive oil to coat.
• Place on hot grill, until outsides are browned.

• Remove from grill, place on serving platter, garnish with radishes, finely grated horseradish root, olive oil and lemon zest.

This post is sponsored by Heinen’s. When making this dish at home, Laurie, the wine expert for the Avon store, says if she had to pick one wine for both dishes it would be the Mer Soleil Silver Chardonnay.  This is an unoaked Chardonnay she says, that would be delicious with chicken – especially with the Chablis vinegar, fresh herbs and mushrooms.  Since the wine does not see oak it has a clean and bright flavor profile and complements the vinegar and herbs, she adds.  There is butter in the recipe and the cleanness of the wine would cut through the butter. The wine would pair with the peas and tame the heat from the horseradish. The lemon in the vegetable dish would pair with the citrus in the Chardonnay. This wine is regularly $29.99 but currently on sale for $19.99.

Kate Krader is the restaurant editor for Food & Wine. She’s well-respected, well-known, and the envy of many (ok, at least one – me).

How do you discover best new chefs? How are they vetted? What’s the criteria? What was it about Jonathon Sawyer? It’s a year-round process. There aren’t any age requirements, except that a chef has to have been in charge of a kitchen for at least five years (not necessarily in a row). We look all around the country, from big to small cities. We have a network of people who nominate chefs, from professionals in the industry, to food writers, bloggers, and previous winners.

I came to Cleveland in January to see Jon. I instantly loved him! When you walk into Greenhouse, there’s just something about the energy. It was very inviting. I instantly felt comfortable. I can’t articulate it, but I just really liked it. Not that that is part of the BNC criteria, I just think it’s worth sharing. Jon has that same energy and passion. And he has a fun point of view on food and with his menu. I’ve never seen clams and foie gras – it’s one of the best dishes I’ve had all year. I still think about how good and smart it is. And his fries – it’s the best new version of hash browns. I just love it.

Jon executes food really well. He’s creative, like his Death Row Dinners. Love this – what a great idea! And he’s geeky about certain things, like the vinegars. We’re just really happy with him. I didn’t have anything at Greenhouse that I didn’t love. He’s a genius at work. It’s just a great place and we love all that he’s got going on – and is green, and is Ohio’s first green restaurant. What an accomplishment.

What else did you do in Cleveland? What’s your culinary viewpoint on Cleveland? What can we continue to improve? What Cleveland restaurant do you wish was in NYC? I wish Greenhouse was in NYC! While I was there, I also went to Dante. Thought it was a really cool restaurant and loved the space, look of the menu.  I had some good dishes and some so so dishes but felt it had potential (she acknowledged she was there shortly after opening and that may have had something to do with it). Overall, Dante (Boccuzzi) has a great reputation and I’m sure he’ll do well. Went to Lucky’s, thought it was awesome (went with Laura Taxel). Liked the homegrown aesthetic and energy – such a great, fun place. I went to school in Ohio (Kenyon College in Gambier) so I’m loyal to the state, even though I haven’t been back in awhile – but I plan to come back this summer. Also went to B Spot with Michael and Liz, who are just awesome. What crazy milkshakes he has – if someone is counting calories, look out!

Here’s my personal plea to Cleveland – open on Sundays! There were so many other things that I wanted to do and see but couldn’t because they weren’t open. Like the (West Side) Market and The Sausage Shoppe. I also didn’t get a chance to do the The Velvet Tango Room – that’s one of the great bars in the country.

Michael Symon really raised the profile of Cleveland and the market in general. If there’s any silver lining to the down economy, it’s that a lot of chefs are thinking – why work in NY, too expensive. Instead, they are going home, often to the Midwest, and opening their own place in their hometown utilizing the skills they learned here – the native kids coming home. I think you’re seeing that a lot, especially in cities like Cleveland. Cleveland really does have a lot of talented chefs.

Personally, I think the Midwest is the most exciting food destination in the country right now. Chicago is good, of course, but because of the high interest on knowing farmers and purveyors and where your food comes from, Midwest, especially Cleveland, is huge right now. There are so many good producers; it’s a great opportunity for Ohio. The chefs know exactly where the food comes from and are sharing that on the menu and telling you their stories – people want to know that. You guys have been doing great things for so long now, and it’s really creeping up on the national radar.

There is something about your city on many, many levels. I’ll be back!

What are the trends in food right now? What restaurants do we need to be on the lookout for when traveling? In NYC, there’s a big Italian trend. Seeing lots of regional Italian, and people focusing on one specific area. Also veggies. Mario Batali had been leading this in many ways, with the focus on moving protein to the side of the plate and focus more on vegetables. It’s an interesting time right now. People are more ambitious and cooking what’s in their heart, and we’re seeing it pay off. It’s also a big year for dessert – the year of the pastry chef.

One restaurant Kate mentioned was Locanda Verde in the Greenwich Hotel in NYC. She said it’s among her favorites and highly recommends checking out. The chef, Andrew Carmellini, is from Cleveland and Robert De Niro is part owner.

Complete this sentence: ______________ is the new black. Vegetables.

What’s the first thing you notice when you walk into a restaurant? I’m really sensitive to the energy. Are people talking? It’s weird when no one is talking and you see a couple just staring at each other. Not that that is the restaurant’s fault, but you notice it. There’s an X factor to a restaurant. And there’s something about a restaurant putting you in a good mood and creating a feeling. I can’t help but notice the level of conversation – this makes me happy.  I like when the staff presumes a level of interest and intelligence.  I saw this at The Greenhouse – extra special credit for them.  For example, if someone isn’t familiar with the wine or comfortable making a good wine recommendation, I like when they get someone who is. If you don’t know, fine, but go that extra step to have people that do know and can pass the information on.

Frank Bruni of The New York Times said once if he opened a restaurant, he’d install a super nice front of the house person as well as someone who answers the phone.  I agree. If a hostess is rude and makes me wait while they chat about their personal lives, I get annoyed. Be nice and friendly. It’s probably not as much of an issue in Cleveland as it is in NY.

If you could be one chef for a day, who would it be? Mario Batali. He’s someone who came up with me while I was starting out at F&W and I had always idolized him. It’s something to see him in action. But I’d only want to be him for one day. I also like chefs that just focus on one restaurant and would want to be one of those chefs for a day. I can appreciate the empire that some chefs have built, like Batali, but I also like those chefs that are obsessed with their one restaurant.

(This answer is why I really liked her – Mario Batali is my chef crush)

Can Cleveland host a season of Top Chef (this was a reader question)? I think if LeBron can take you to a championship, it will raise your profile. You’re still a little bit away, but could get there.

Do you shop at farmer’s markets or buy directly from farmers (another reader question)? I don’t get to cook much at home (though she admits she makes the best brownies in the world and is good with pasta), but when I do I like farmer’s markets.

Last song(s) downloaded? Kate shared that she has a habit of downloading a song or two and then playing them over and over. She said she’s been playing One Below by The Watts (discovered on Pandora), The Good Life by Kanye West and Just Say Yes by Snow Patrol – over and over.

Last meal on Earth? Cheese fondue, something super spicy – maybe an Ethiopian dish, pasta and chocolate chip cookie dough.

My week started by spending an evening with a bunch of really witty and engaging  Cleveland bloggers by way of a shopping spree at NEXT in Beachwood Place (I didn’t shop, sigh. Instead, I played the part of social media maven and organized this soiree. I sometimes do some PR/social media freelancing for friends, etc). They had fun shopping; I had fun catching up with some old friends and meeting a few new ones, too.

The next night, I went to bed a very happy woman followed by a fabulous dinner on E 4th courtesy of  The Greenhouse Tavern and Lola. My company is hiring for several positions (at one point we had 15 open spots; not sure where we currently stand). The one candidate we are really interested in is a fellow foodie. A very serious foodie at that. He and his family would be moving to Cleveland from Denver so he wanted to get a sense of the food community here. I can appreciate this.  It’s a tough job, but I mustered up the energy, along with Jamie (we work together for those that don’t know) and ate our way through a Wednesday night. We had apps at GHT and finished the meal at Lola. Highlights include the beef tartare at The Greenhouse (I could eat this daily; and our guest commented that it’s some of the best tartare he’s had), plus the beet and pear salad at Lola for me (such a simple dish but perhaps giving the beets at Lolita – my current favorite – a run for its money). Our guest enjoyed the braised Berkshire “bacon” and scallops and was quite impressed – especially with the belly. The table also enjoyed crispy bone marrow with six accompaniments courtesy of the kitchen (cilantro salsa and lemon my favorite).

The best part about this night (aside from the obvious) — the city was packed. It was a snowy Wednesday evening and all the restaurants were filled with  people out and about enjoying a great February night in Cleveland.

The following day, Cleveland Foodie won a bronze for its new logo at the annual ADDY awards (advertising industry thing). Jamie designed it for me last year. To me, it won  gold. The new ad is currently on our Facebook page)

Yesterday morning, we spent the day being inspired and moved via TEDxCLE at the Capitol Theater. We listened to a group of interesting, passionate and smart individuals share their vision and what specifically they are doing to affect positive change on our city.  It was the first independently organized TED event for Cleveland and I hope it’s the first of many. The organizers, Hallie and Eric, should be very proud of themselves. They did an amazing job and I’m beyond happy that I was in the audience – and will be each year they hold this.

Every discussion was enlightening, but for me, stand outs include: Terry Schwartz of Kent State and Pop Up City sharing ideas on how to fix broken cities; Aaron LeMieux of Tremont Electric discussing alternative energy and his personal energy generator (seriously – we’d buy stock right now if he was selling);  Michael Ruhlman talking about how people need to get back in the kitchen and cook and what type of positive impact this has on all of us; our friend Danielle DeBoe on how her passion led her to Room Service and how she is connecting with her community; and finally Patrick Perotti, a Cleveland lawyer that had many of us choking up over his stories of how he’s helping children keep their fight alive – specifically via class action lawsuits and how we all can help by simply signing this petition.

Images courtesy of  Kyle Roth. Check out all his images from the event via his Flickr page. And visit the  TEDxCLE site in a few days where all the videos from the day will be made available.

And my week isn’t over yet!  So Forbes, while  I have several suggestions as to what exactly you can do with your article and silly little title, you are entitled to your opinion (even if it’s not based fully in facts). And so am I. I am proud to call Cleveland home. I choose to live here. Just one question for you though. Why even bother to write this kind of article in  the first place, regardless of who’s in the top 5? I just don’t see the point. Instead of focusing on the negativity, why not spotlight all the positive changes taking place everyday in all types of cities?

Chopped Chicken Liver

To make Chopped Chicken Liver one must first make:

Soak livers in 8 oz. milk, 2 tsp nutmeg and salt overnight. Strain livers out. Bring 8oz. of milk to 135 degrees F. Add livers to milk, cooking two minutes, remove from heat and allow to rest 12 minutes and strain. Puree livers in a food processor, adding one cube of butter at a time and more salt, remainder of nutmeg and pepper. Puree until a smooth, creamy consistency.

To make Chopped Chicken Liver:

Coarsely chop caramelized onion, capers, cornichons and hardboiled egg. Fold those ingredients into the room temperature mousse and then fold in the vinegar and seasonings. It is important that the mousse be room temperature as it will be very firm when chilled (the butter in it will get very firm). Enjoy.

This recipe is courtesy of Heinen’s. The wine experts at Heinen’s suggest you pair Sawyer’s chicken liver with Bielsa Garnacha ($8.99/bottle). This old vine Grenache from Spain features rich blackberry, cherry and subtle spice notes that flow through this silky and easy to love wine.

Who better to be nominated (and win) the Rising Star Chef of the Year award then Chef Jonathon Sawyer of The Greenhouse Tavern? According to the site, this award is given to a chef 30 or younger who displays an impressive talent (check) and who is likely to make an impressive impact on the industry in years to come (check and check).

Visit here to vote. Registration takes 30 seconds, then scroll down to the rising chef category. You can also nominate your pick for best new restaurant. I nominated L’Albatros and The Greenhouse Tavern.

Sawyer truly is the perfect chef for this. His food is amazing, his passion is contagious and he brought the first certified green restaurant to Ohio, not to mention his commitment to all things local. And the Sawyers are just good people. They have become our friends – it’s fun to watch them succeed and witness the difference they are making in our great city. He’s got my vote and hopefully yours, too. And if you still haven’t been to GHT – go and see for yourself. Then nominate him because you’ll agree he’s quite deserving of this honor.

I first met Sin-Jin last year at the  Brooklyn Beer Dinner with chef Sawyer. And since we’ve had a lot of great conversations about food, the restaurant and our city. Were a lucky bunch here in Cleveland. Yes, we have wonderful chefs and restaurants, but we also have great people designing the atmospheres we like to flock to, helping run the day-to-day and working towards the bigger picture, in large and small ways. We’re a passionate bunch that believe in our city. And Sin-jin is just one example of that. (And he has lots to say – he also wins for longest Cleveland Foodie Q&A to date Unfortunately I had to omit a few questions – perhaps those will be for a later post.)

1. What was your role with The Greenhouse Tavern? I am the principal designer and sustainability director. That encompasses a lot of different aspects of the project.  The Greenhouse Tavern is a truly unique project that follows a somewhat unconventional process.  Currently I, freelance as : : designspace; however, for all you architecture and design firms, I am open to new opportunities!

This was an incredible Collaboration between so many talented and passionate individuals. Most importantly, for a year I worked seven days a week with Jonathon Sawyer, Amelia Zatik Sawyer, Jonathan Seeholzer, Everest Curley, Jesse Sawyer – and later Brian Goodman & Keri Garcia. None of this could have happened without that. And there are so many others we depended on daily (like the whole Sawyer family). You know who you are! But back to the question at hand. My role has been comprised of four parts: Interior, Exterior, Sustainability and Representation.

2. What’s the Sustainable Cleveland 2019 initiative and what’s in it for Clevelanders?  In August, Cleveland Mayor Frank Jackson invited over 600 people from diverse professions and all sectors of business. We worked for three exciting/grueling days to develop teams and plans to reinvigorate the greater Cleveland area. Rebuilding our economy with the engine of sustainable business, local food and green technology and manufacturing. Jonathon Sawyer and myself participated and had an unprecedented opportunity to meet great people who are already doing this good work. Bottom line on this is ‘Triple’ – we rebuild our local economy and create jobs, we fix our beloved Lake Erie and our local ecology and we become a center for innovation and green business.

3. How did you get into design? Well my journey to this point has a lot of twists and turns. I was into art history, ceramics and photography at lovely Lakewood High School. Always interested in DIY fix-ups and using tools at home.  I went to college at RIT and majored in photo illustration and minored in environmental studies. I received a lot of traditional design training on top of the photo core. I moved to Colorado and worked as a photographer. Hated it. So my passion became a drag and I was lost. So I took a bit of a ‘detour’ and ended up at Great Lakes Brewing Co. for the better part of a decade (started as a part-time server/bartender, to marketing manager then drafted as a GM). During this time I got very involved in the sustainability initiatives with the owners Patrick & Dan Conway. We started a lot of great projects together. Very far ahead of the Cleveland green curve at that great company. Nobody knows the trials and tribulations of implementation on that scale. Staggering. Also got more and more into renovation of my home. All these elements started to tell me I was being called away from restaurant operations.

So during all this I came to the revelation that I wanted to get into design of interior spaces and sustainability as a career. Started school part-time and took a job as GM of Johnny Mango in Ohio City. They were getting ready to open a second Mango in Willoughby and wanted my expertise so they could concentrate on the new unit. The idea was that my hours would be more reasonable than GLBC (think 75hrs/week down to 50hrs/week) and I could still go to school. Did that for about 9 months and realized it wasn’t going to work. So I left there and went to school full-time, working nights at Lolita. Found a great program at a small, private design school here in Lakewood/Cleveland – Virginia Marti College of Art & Design. Was good fit for me and didn’t cost what CIA would have!

And that is the roundabout way I met Jonathon Sawyer and Jonathan Seeholzer. We were all working at Lolita together. During the establishment of Bar Cento we discussed me doing that interior, but it wasn’t in the cards. Almost immediately after Cento launched, we started the planning of what was going to be called ‘The GastroPub‘ but eventually we got more ambitious and it snowballed into the concept of ‘The Greenhouse Tavern.’

8. Can we still find you at Lolita? Yep – until this illustrious career of mine takes off fully, I am heading up the bartenders over at Lolita.  I must say that it is a very joyous place to work. Great food and drink and the staff is phenomenal. Plus, I would possibly never met ‘the Jonathans’ and built GHT if I hadn’t been working at Lolita!

 9. First thing you notice when you walk into a restaurant? The look on the faces of: 1. the patrons and 2. the staff. That is the sole determinant of how successful the space is functioning. Is it making you excited? Is it a place to work that meets your needs and energizes you as an operator? Do you feel like you are in the midst of a ‘place‘ not just in some restaurant?

 My alternate answer is the entryway. Does the entrance and lobby immediately suck you into the ‘feel’ of the restaurant? Does it set the stage for meal and drinks you will enjoy? To me, my rule is that the top spot that people will gauge the quality of a restaurant is the restrooms. Think about it, it may be subconscious or glaringly apparent – but we all do it. This is a golden opportunity to really do the most interesting and sexy things and truthfully, this is the most often bungled and/or ignored areas of restaurants and bars. Let me tell you how many top notch eateries have restrooms that range from ‘snore’ to ‘maybe I should rethink my dinner order…

 10. Favorite restaurant in Cleveland?  Wow Michelle, this is harder than the LEED AP exam!  I have to cop-out and say that I have a Hall Of Fame, but can’t pick just one. It is too dependent on too many variables – season, occasion, day of week, craving, mood, company…

I mean I adore crab legs and coronas at Pickle Bill’s in July. Would I go in February, nah.

 Some of my tops for both atmosphere and food include: The Greenhouse Tavern and Lolita (lest I be taken out back and shot!), Three Birds (inside and outside, again that courtyard is amazing — and that too is designed to the ninesfolks), Tartine, Momocho, Lopez, Luxe, summer brunch or lunch on the patio at Wine Bar Rocky River, Sweet Mellissa’s (still tweaking the new interior – but a nice, sustainable food reinvention of Max’s Deli), L’Albatros, Sergio’s & Sarava, Empress Taytu and Ty Fun.

11. What are some places Clevelanders should check out for great finds for their home? Well damn – you want me to give away the keys to the kingdom! Depending on your tastes and your budget:

For the vintage and the fanciful: Can’t beat Lorain Ave and Larchmere Blvd., especially Reincarnation Vintage Design (hello Ron and Cyndy) // For new and sexy but affordable, check out my friends Tim and Scott at DuoHOME, Danielle at Room Service and the others on Detroit Shoreway. // Devout Home in Rocky River (hello Lorelei and Chris) is super swanky and world eclectic with a lot of Spanish/Latin chic. // Our eco-brethren at Form2Design and APOC (A Piece of Cleveland), Planet Green all have one-of-a-kind pieces with a twist.

Now we are not talking about Crate & Barrel or IKEA prices here in most cases, but you have to shop wisely – you can still build slowly with quality pieces.

For some real finds for renovations and with a great price tag and social impact, check out the ReStore from Cleveland’s Habitat For Humanity. I used a great deal of floor tile from them in The Greenhouse Tavern. They really have a bit of everything. Along these lines you check Rosby Resource Recycling and Kurtz Bros. for reclaimed building materials.

And please don’t forget ZeroLandfill Cleveland – items for artists, teachers and gardeners that you would never know existed. All discarded samples from interior designers, architects and Vendors.

12. What restaurant do you miss? I don’t know if I have a lot that I miss. It is more a lament for places, in my humble opinion – and for my tastes – we don’t really have stellar examples of here in Cleveland (yet!).

I am a sushi fanatic, and I think we have some great sushi chefs here, but am still looking for the whole package – a place that is truly chic and has the invention and quality all in one. I have seen some real pulse-pounding establishments in other major food cities – we need to get after this here. I love the quaintness of Ginza, the food is very good at the Sakura’s, I know the quality of Pacific East and Shuhei. I think Sushi Rock was on the right track, but the ‘culture’ of W. 6th may have insinuated itself into it and rendered it ‘less effective’ for me. Matsu is promising.I think more Mexican places with personality and panache are in order, on the level of Topolobampo & Frontera Grill. Momocho is kick-ass and is really on that track and Lopez is a ball to visit. Again these are both great inside and outside. I guess I would just love to see more!

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New lunch and dinner menus at Parallax. Both menus will focus heavily on the cuisine of the Far East, including a lot of seafood options, from Japan, Korea, Vietnam and Thailand. Lunch options start at $8; $15 for dinner.  New lunch entrees include Japanese Fried Chicken with Napa slaw, hot rice and Japanese BBQ; Grilled Mahi with cilantro oil, Latin style creamed corn and South American pepper sauce; a Corn Fried Walleye Sandwich with sweet onion marmalade, Napa slaw and spicy mayo; and a Vietnamese Sub.   The dinner menu features entrees like Wasabi Pea Crusted Salmon with Ginger-Carrot Coulis and Edamame or Udon Noodles prepared “Japanese Carbonara” style.  Classic dishes receive an Asian twist like Grilled Hanger Steak with Vietnamese Pho and Steamed Mussels with Thai Sausage, Chiles and Lemongrass Broth or Bruell’s Monkfish “Osso Bucco,” flavored with Milanese Risotto and spiced with Ginger Orange Gremolata.

Speaking of Bruell, demo recently started for his latest endeavor, Chinato, on E 4th. At L’Albatros last week for dinner (“French Toast” and escargots for apps followed by the cassoulet and cheese – another outstanding meal), Brandon shared with us that while the team hopes to be open towards the end of the year, he feels January is more realistic. He also let us sample some Chinato wine, for which the Italian restaurant is named after. It’s a different wine – unlike anything I’ve ever tasted. In fact (and I know this comparison will make wine aficionados shudder – sorry), it sort of reminded me of Fire Water, perhaps more smell than taste. I didn’t care for it – but absolutely can not wait for this restaurant to open.

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There’s a new chef at Umami, Matthew Anderson, formerly of Sapore. In addition to some menu changes (though the restaurant’s theme will remain the same) this ultra tiny Chagrin Falls restaurant is once again back open for lunch.

I went last week with a coworker. I thought it was good – but not great. I really enjoyed my pumpkin coconut soup but thought the tuna with squash was overpowered in taste by too much charring. Nonetheless, I’m exited to see what becomes of the place and that it’s open for lunch. We’ll be back.

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Three Browns Sunday pre-game brunches left at Crop Bistro. Load up on brats, double-double lamb sliders, chipotle BBQ ribs, eggs and waffles and the macaroni and Amish cheddar topped with braised brisket. In addition, the Crop crew will be raffling off Browns-related books and on 12/27, meet Plain Dealer columnist Michael Heaton, son of beloved sports witer Chuck Heaton. The first 20 people to make reservations for the 12/27 and 1/3 brunch dates here will receive a FREE copy of Chuck’s book, Browns Scrapbook, on 12/27 and Scott Huler’s book, On Being Brown, on 1/3.

Brunch is served from 11 a.m. to 1 p.m. on these dates only (beer and wine available).

Bon Appetit named The Greenhouse Tavern one of the 10 Best New restaurants in America.

The issue isn’t on stands yet, but you can read a sneak peak on GHT’s distinction as well as the other nine here. Also making the list is San Francisco’s Bar Jules, which I ate at this past spring and couldn’t agree with its recognition more.

A big congratulations to chef Jonathon Sawyer, Amelia and the entire GHT team. We are so happy for you and can’t think of a more deserving group.

UPDATE: Here’s the story.

On Monday, July 13, enjoy pre Bastille Day festivities with chefs Jonathon Sawyer, Dante Boccuzzi, Steve Schimoler, Paul Minillo, Ben Bebenroth and Greg Maclaren (just to name a few) at The Greenhouse Tavern.

This very impressive lineup will be whipping up some of the tastiest French cuisine you’ve ever sampled. This Slow Food sponsored event costs $60 per person (for non members) but thanks to Local Food Service.com, you can win two tickets.

Between now and noon on Monday, just leave a comment telling me your favorite thing about the French and you’re entered. And if you agree to give me the other ticket, you automatically win (just kidding!).