shopping and dining downtown

Ask most Clevelanders about their earliest memories  growing up here, and guaranteed you’ll hear something about downtown shopping. For me, it was regular visits to May Co. and Higbee’s, with routine lunch stops at The Silver Grille and picking up post-shopping treats at Hough Bakery (but only if we were good and didn’t rush my mom!). I remember when The Galleria was built – and shopping at the only local Banana Republic (when they were still safari-themed) as well as Tower City. And while I wasn’t around prior to 1976, I can vividly picture my mom and her mom shopping downtown because I’ve heard the same stories over and over. How they’d get all dressed up and visit one department store after another, buying hats, accessories, shoes, dresses, make-up and more. There was no need to ever go anywhere else because Cleveland had it all right here and was the envy of other cities.

And as I got older, like a lot of families, we started spending less and less time shopping downtown and instead supporting Randall Mall and Beachwood Place (the original glass elevator in the center of Beachwood was, in my opinion, the coolest thing as a kid). Which of course is part of the reason why things started to reshape – not the main, but certainly a driver.

As I  start raising my own family, I find myself constantly thinking about my childhood and wanting them to experience all that I did, including constant trips downtown and taking advantage of all our city has to offer, both in terms of food and shopping. We regularly support some of the retail shops in Cleveland’s neighborhoods, like Tremont,  Ohio City and even Little Italy. But I can’t tell you the last time I intentionally went shopping downtown (and truthfully, the last time I walked through Tower City or Galleria, I was more disturbed than anything). That is, until this past Friday night. On Friday night, we did something I hope to do much more of – we enjoyed a fantastic dinner then went shopping.

Our perfect Cleveland evening started out at the soon-to-open Noodlecat, where chef Lee Anne Wong temporarily took over the kitchen  with her Easy Japaneasy menu (the Sawyers are having some pre-opening fun with pop-up restaurants prior to the mid-July official opening with Wong and Chris Hodgson).

Because we were dining with toddler in tow, we didn’t have the luxury of time to sit back and enjoy the tasting menu, which is what I wanted. Instead, I had the Asian egg salad with bonito aioli, marinated salmon roe and crispy shallots; and udon stir fry that Natalie and I split with cabbage, tons of ginger and bacon.

I don’t know how else to describe her food other than unbelievable. Every bite was perfect and far exceeded expectations. And those were easily the best udon noodles I’ve ever sampled. Even Natalie shed a tear when we were finished. What an experience and what a treat to participate in this pop-up. I hope lots of you took advantage of it. I also really liked the decor – very simple yet well-stated and completely conducive for great conversation and chatting with fellow diners and making new friends.

Post dinner, we made our first of many visits to the newly opened Dredgers Union on E 4th, launched by my friend Danielle DeBoe and partner Sean Bilovecky. I know Dredgers Union isn’t the only retail store downtown as there are certainly other places to shop and support. And I know saying Dredgers Union is like shopping of the past is also a stretch. But it’s the start of something, and not many people have had the courage to tackle retail like this downtown, and I don’t believe many people other than Danielle could succeed (talk about determination and passion – the girl moved to E 4th earlier this year just so she could get a first-hand view of the people that frequent the area so she’d know who to buy for).

This is the type of store that I’d support, that my whole family would support. This is the type of retail experience I’ve been hoping for for downtown so we can actively support more of downtown other than restaurants, sports and plays.

Dredgers Union is a mix between J. Crew and Anthropologie with a touch of Fishs Eddy. All reasonably priced, lots made locally and all styles/accessories I’d easily wear. This is not a hipster store. There were things in there for my kids (bought something for my soon-to-be-born-daughter), lots Jamie would sport and plenty I could see buying my folks as gifts. Not to mention all the great finds for the home. We were impressed. To think that this space was once actually a small department store decades ago and is now once again bringing people back to the streets downtown with the intent to shop is simply fantastic.

I recognize we are still far away from many of those experiences we recall from our youth or have heard so much about. But things are changing downtown. We have all seen it, heard about it and are even experiencing it. And not just with the food and retail scenes – but many other happenings as well. Slow to take shape, yes, but the rebirth is happening. There are  many great opportunities underway and planned – how can anyone not be excited to be a Clevelander right now?

a dash of this and a pinch of that

A potluck post highlighting some current happenings:

First, a huge thank you to My Retro Kitchen, the fantastic local food and recipe blog, for including me in her ongoing Feasting with Friends series. I really appreciate her super kind words and for asking me to be a part of it. What fun!

Check out the new Peninsula Farmers’ Market at Heritage Farms. Wednesdays, 3:30 p.m. – 7 p.m. until Sept. 28.

Made in the 216 + grand opening of Dredgers Union, July 8-10.  Shopping, music, food, beer & more. Over 50 Cleveland-based designers. Discount parking for $2.16 at the 515 parking garage with proof of any purchase at Pickwick & Frolic. On July 8, bands play to the street from The Greenhouse Tavern’s rooftop. Don’t miss this event – just gets better and better each year – and its new digs promises to be the best yet.

Now open: Pura Vida by Brandt Evans – breakfast, lunch & dinner and Market Garden Brewery & DistilleryFlour now serving lunch, M-F. Club Isabella is back, this time in Little Italy at the corner of Random and Cornell roads (former Goose Acres Folk Music Center). Open for lunch and dinner. I used to bartend and serve at the previous location years ago -  excited to check out its new digs and menu from chef Fabio Mota.

Fire farm-to-fork dinner: blueberry BBQ at Greenfield Berry Farm in Peninsula / July 11 at 6:30 p.m.; $130 pp. Check out the ridiculously tempting menu here.

This Wednesday, head to Happy Dog as members of the  The Cleveland Orchestra take over for the 3rd time. 8p.m. – 11 p.m. / free! Learn more here. Best dogs & toppings paired with the best orchestra – what better way to spend a Wednesday evening?

Shoes and Clothes for Kids, which provides clothing and shoes to thousands of kids in need in the greater Cleveland area free of charge, is hosting its popular fundraiser at Wendy Park on Whiskey Island, Luau on the Lake, on July 16. I’m told 500+ go and that it’s must-attend summer fun. Visit here for details and ticket info.


 

cook like chef rob cabrales: grilled skirt steak w/ chimichurri sauce

This post is the last recipe in the “Cook Like…” series that has been sponsored by Heinen’s for nearly two years. I’d like to thank Heinen’s for believing in this blog and for their partnership. This last recipe is courtesy of chef Robert Cabrales of Paladar. And if you head to Paladar this Thursday, the 28th, 20% of all checks will be donated to Veggie U. Learn more here.

Grilled Skirt Steak with Chimichurri Sauce

A Little History: Jimmy McCurry was a soldier in the Argentine War of Independence who created a delicious sauce made with olive oil, garlic and parsley. Jimmy’s name wasn’t particularly easy for the native Inca’s to pronounce; as his delicious sauce spread throughout Latin America it became known as Chimichurri.

Chimichurri Sauce

 2 bunches flat-leaf parsley

 1 cup extra-virgin olive oil

 3 tablespoons garlic, minced

 1 Jalepeno pepper, seeded and stem removed

 2/3 cup rice wine vinegar

Skirt Steak

 4 skirt steaks (8oz.)

 2 tablespoons fresh cracked black pepper

 4 tablespoons kosher salt

Directions: For the Chimichurri: Pick the parsley leaves off the stem, reserving the stems and dividing them from the leaves. In a blender, combine the garlic, parsley stems, half of the Jalapeno, and rice wine vinegar. Blend on high until the mixture is smooth. With the motor running, slowly pour in the oil. Once all the oil has been poured in, turn the motor off. Transfer to a container. Next, chop the parsley leaves very fine. Add the parsley to the mixture and whisk together. Season to taste with salt.

Season the steak generously with ½ tablespoon of kosher salt on each side, as well as ¼ tablespoon of black pepper per side and place on a large plate. Preheat a grill to medium heat.

Set the steak on the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, place the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve atop your choice of rice and beans and top with the Chimichurri sauce.

Ed Thompkins, the wine specialist with Heinen’s, suggests Tarot Grenache, a BIN 75 selection when making this dish at home. He says it’s an expansively fruit-forward wine from Australia featuring ripe raspberry and white pepper notes that will pair nicely with the spiciness of the dish.

food & wine celebration to benefit veggie u – how to support & how to win

We are a fortunate bunch. It seems that just about every day there’s some amazing food-focused event happening, from pop-up restaurants, to charity dinners to festivals. Everyone pitching in equally to help – chefs and diners alike. Especially in the summer, there’s no shortage of things to attend. And they are all worthy of our attention and support. But there is one event in particular that holds a special place in my heart because it supports something I fully believe in and have myself supported, both personally and through Cleveland Foodie. And I have asked you to support it too – and you generously have, helping me raise $7,840+ over the past two years!

July 16th marks the 9th annual Food & Wine celebration to benefit the Veggie U children’s program. This annual gathering features gourmet cuisine prepared by chefs from all over the country plus wines from top vineyards, cooking demos and a silent auction. The Veggie U program educates 4th graders across the country on the importance of making wise food choices and understanding where their food comes from. You can learn more here.

The event takes place on the beautiful grounds of The Culinary Vegetable Institute. It’s an unbelievable evening – great crowd, food, wine, setting and of course, cause. Unfortunately, I can’t make it this year thanks to the arrival of baby #2. But you can go. Tickets are on sale now for $145 each. It’s well worth every penny, I promise you. And you truly are supporting an amazing organization and helping to make a worthwhile difference in these kids’ lives. And if you’re a regularly reader of this blog, I know it’s something you’d happily support.

Like last year, I  have a pair of tickets up for grabs to one lucky reader thanks to the good folks at Veggie U. To be entered into the random drawing, please leave a comment to this blog post (sorry – to be fair, Facebook doesn’t count) by June 30th telling me your favorite dish to make in the summer. Good luck – and thank you for supporting Veggie U!

make this pie

I am not a baker. Aside from really good, whole wheat chocolate chip oatmeal cookies (yes, I’ll toot my own horn on this one  as they are quite tasty) and my grandma’s pizzelles, I don’t like baking. Mostly because I am not much of a sweet person (as I’ve shared once or a gazillion times, cheese is my dessert of choice). But this past month, I’ve made a couple pies – strawberry rhubarb to be exact. My first attempt. It may not have been the prettiest pie on the block, but boy was it ever tasty.

I followed Smitten Kitchen’s recipe. It’s incredibly easy and not all that timely. I highly recommend. But the best part of this pie was the rhubarb. I used the rhubarb that was part of our biweekly delivery from The Chef’s Garden. Seriously some stellar rhubarb that easily made the pie. I also used some of the strawberries from our garden. Natalie is hooked on the berry so we started growing them so she could see where they come from, help her care for something other than Elmo and get excited about gardening and where food comes from. So far it’s the watering part that gets her running around giddy, but it’s a start.

While both are still in season, make sure you try this pie. And if you’re interested, learn more about ordering from The Chef’s Garden. We have been incredibly happy with our deliveries – amazing carrots, asparagus, potatoes, greens, beets, etc. The quality, freshness and taste are unbelievable. I’ve roasted the carrots a few times with nothing but a little kosher salt and they are so tasty that my daughter calls them fries – so the stuff is even toddler-approved!

But seriously, make this pie.

hello 27!

Ok, so it’s more like hello 35. But I have trained, er taught, my daughter to tell people I’m 27. Who would doubt that adorable face?

Last week was Flag Day, aka my birthday. I love birthdays. Mine and others – equally. I don’t really care about the number or have ever been one to worry about getting older, but rather about celebrating another great year with those that matter to me most and all the wonderful memories and experiences still to be had.

Little known fact… up until I was 9ish, I believed everyone hung a flag outside on Flag Day in my honor. My mom used to tell me that so of course I completely believed her. It wasn’t until I corrected a teacher in school for misleading the class on her version of Flag Day that I discovered the truth.

This birthday was extra special and the best one yet. We started the day off as a trio and grabbed breakfast at The Pancake House. Then we dropped Natalie off at daycare and Jamie surprised me with a day at Spa Walden. Being almost a fully baked pregnant women, I was just happy to lay in a comfortable position for a few hours – they didn’t even have to touch me and it was money well spent! This place is absolutely amazing. We were greeted with Bloody Mary’s and enjoyed our own private room, complete with hot tub, day bed, deluxe steam shower, etc. It’s a beautiful, calming and of course, relaxing setting that I thoroughly enjoyed. If you’re looking for some pampering, I highly recommend checking them out.

The day finished once again as a trio with dinner at Momocho. Corn-on-the-cob, butternut squash empanadas, albodingas and duck confit taquitos for the table. Another fantastic family dinner (they are wonderful with kids!) at my favorite modern Mexican place around. I’m excited to  make Eric’s corn at home now.

Here’s to 28!

celebrate local wines at dante

If you’re looking for a fun summer dining night out, you should consider this local wine event at Dante.

On June 21 at 7 p.m., Dante will welcome in summer with a five-course vegetarian menu paired with Ohio wines from Laurello Vineyards from the Grand River Valley. The cost is $69 per person plus tax and tip. The winemaker will be on-hand sharing the background and highlights of his wines and why they have been paired with each dish.  Dante regularly carries the Laurello 2007 cab franc and the sweet Genevieve. According to Dante’s GM, Phillip Hockey, the cab franc, with its little spice, is a great food wine and the sweet genevieve is a vidal blanc ice wine named after Larry Laurello’s mother.

The menu:

  • Ricotta tartlet with balsamic Glazed Strawberries, arugula, lemon confit, cardamom
    2009, Josephine
  • Roasted king mushrooms, pickled and seared watermelon, lemon thyme
    2009, Chardonnay
  • Herb braised beets and butter lettuce, candied pecans, honeydew melon
    2008, Pinot Noir
  • Summer ratatouille, potato basil gratin, roasted eggplant puree
    2007, Cab Franc
  • Frozen lemon soufflé, toasted coconut, pineapple compote, margarita sorbet
    Vidal Blanc, Sweet Genevieve, Ice Wine

To make your reservation, or to learn more, call the restaurant today at 216.274.1200. This post was sponsored by The Ohio Grape Industries Committee. To celebrate Ohio’s wines, known as some of the best in the country, and their significant impact on Ohio’s economy, Ohio Gov. John R. Kasich declared June “Ohio Wine Month”.

Ohio’s 148 wineries tend to 1,600 acres of grapes that produce more than 1 million gallons of wine each year. Wineries, located all over the state, offer wine tastings, educational day trips, and tours to educate about the art of wine making and the top quality of Ohio wines.

For a limited time, consumers can also find Ohio wines at their favorite restaurants throughout Cleveland. Select restaurants will feature Ohio Quality Wines by the glass or bottle from June through August. According to a 2008 Economic Impact report, Ohio’s grape and wine industry generates more than $580 million in economic activity that supports local communities while producing a superior agricultural product. The Ohio grape and wine industry also employs more than 4,000 people, providing a payroll of $124.2 million. Visit here to learn more.

local food trucks to make stop at this year’s vintage ohio

The date is set for one of the most popular wine events around – Vintage Ohio at Lake Farmpark, August 5-6. This year, look for something new to the festival – food trucks and wine pairings.

The four food trucks participating this year include: JiBARO, Streat Mobile Bistro, Umami Moto and Zydeco Bistro. When you purchase your meal at one of these four gourmet food trucks, you will be given a ticket for a complimentary taste of the wine that has been paired with the meal by each chef.

To help you learn a bit more about each truck and temp your taste buds for August, here’s some quick scoop on each:

Zydeco Bistro (Q&A with Johnny Schulze). Zydeco is run by Johnny, who does all the cooking, planning, maintenance and purchasing, along with his wife and daughter. For Vintage Ohio, he plans on featuring a few items, including his signature Zydeco Bistro creole mustard balsamic vinaigrette with or without pulled chicken; blue crab, tomato and fresh Ohio corn bisque;  Cajun style chicken and andouille jambalaya and beignets with a wild berry compote.  Wine pairings to be selected at a later date.

What inspired you to start a gourmet food truck? This has been a long-time dream for me.  When I moved from New Orleans in the mid 90s to Connecticut, I thought that someday I would share the Creole and Cajun cuisine with people by traveling in a mobile restaurant.  Prior to this idea, while in the Army on a humanitarian mission in Central America with my Louisiana Army National Guard unit, I watched a mobile kitchen serve about 300 soldiers in an hour and thought, I could do this.  I was a combat engineer by training but I was going to culinary school in New Orleans for my dream profession.

What are your future plans for your business/Cleveland, etc.? I want to own and operate a commissary kitchen and train an apprentice or young chef to run these mobile restaurants.  The next food truck would be more simple and used for a German-themed concept.  I love a good veal brat, kraut and spicy German mustard.  My parents are both from Germany; wife is Cajun.

Favorite wine and your favorite wine pairing? I eat mostly seafood – wild Gulf of Mexico shrimp, various East Cost oysters, all kinds of fish and spicy foods containing chicken and smoked sausage.  I especially like boiled blue crabs from Louisiana and could eat my weight in them.  My favorite wine pairing is with grilled marinated wild shrimp and Mulderbosch Sauvignon Blanc.

Streat Mobile Bistro (Q&A with Kelly McGlathery). Vintage Ohio menu will include wine lovers mac-n-cheese with gruyere, drunken goat and white cheddar cheese and chardonnay cream sauce topped with herbed bread crumbs; zinfandel BBQ pulled pork topped with creamy corn slaw on brioche bun; Riesling honey-glazed chicken thighs with fire roasted vegetable couscous and Truffle-parmesan potato chips. Wine pairings to be selected at a later date.

Favorite Ohio Winery? One of my favorite Ohio wineries, and one that I visit pretty often, is Gervasi Vineyards in North Canton.  Gervasi has some wonderful Italian inspired wines and the winery and vineyards are beautiful.  My two favorites of theirs are Piove, a refreshing Reisling with hints of peach and apricot.  This wine is wonderful with spicy foods.  I also enjoy their Primitivo, an old vine zinfandel with flavors of deep, luscious berries, black as night currents, ruby plums and the near elusive hint of fine dark chocolate. This wine goes wonderful with a nice grilled steak.

Favorite wine pairing? My personal favorite wine is Sauternes. Sauternes come from Bordeaux and is made up of Semillon, Sauvignon Blanc and Muscadelle that have been affected by Botrytis Cinerea or noble rot.  My favorites of the Sauternes is Chateau Rieussec and Chateau Raymond-Lafon.  I enjoy it with seared foie gras.

Umami Moto (Q&A with Jae Stulock). There menu will be a series of offerings that will be light, given the season, and that reflect Asian flavors that are easy to eat.  One we know that we’ll be serving is our massaman curry and sesame encrusted scallops over an Asian fruit salad.

What inspired you to start a gourmet food truck? The platform of a food truck allows us to indulge our culinary passions, while still spending ample time outside and being able to talk to and engage our customers.

Favorite wine pairing? My favorite is not so much a pairing, as it is a juxtaposition of an marone with its ripasso.  The amarone is like running your hand over velvet and the ripasso is still velvet with your hand passing the opposite direction.  By tasting them together, it highlights the characteristics of the grape.

JiBARO (Q&A with Elvis). JiBARO is gaining reputation for incorporating a lot of spice and herbs into their dishes, under the goal of experiencing the flavors of the world locally. For Vintage Ohio, they plan to make a gourmet Jiburrito with slow roasted pork accompanied with five-spice kale and whole chick peas, pickled carrots, JiBARO yellow rice and sweet corn salsa.  Also expect a vegetarian paella with broccoli florets, yellow rice, carrots, peas, corn, whole green beans with herbs de Provance.  Plus shrimp ceviche with a kiwi mango salsa and their famous Caribbean yellow rice, bean stew with barbacoa beef topped with five-spice kale.  Side items include Caribbean plantains, palm fritz and for dessert a cinnamon filled Churro.

Favorite Ohio wines? Some of my favorite Wineries in Ohio are MonAmi and Viking Vineyards.  I’ve had the pleasure to harvest the crop from Viking Vineyard back in 2008.  It was a great learning experience and at the same time very enjoyable.  Visiting MonAmi Winery is always filled with great memories.  Our family likes to visit this Winery at least once a year.

What inspired you to start a food truck? First of all, I love my truck! I have always loved to cook.  Just the idea of being able to take my food on the road made it that much more interesting and enjoyable for me.  My wife and kids inspire me day to day to work hard and to express my artistic abilities into each one of the plates that I prepare.  Meeting people every day and interacting with them is definitely a plus as well.

Favorite wine pairing? While working in the wine and food industry, I have had the opportunity to taste many amazing wines.  Some of my favorite wines are Fontana Bianca Barbaresco 97 Vintage, Viberti Buan Padre Barolo 97 Vintage and Domaine Paul Autard Chateaneof de Pape 98 Vintage.  My favorite pairings are European Whites, especially Italian white wines which pair well with seafood or game meats.

This post was sponsored by Vintage Ohio. Advance tickets are $25; $27 at the gate. Ticket includes entry to the festival, a souvenir wine glass, and wine samples.  Advance tickets are available here or by calling 800-227-6972. Two-day wine taster tickets are available for $40.  Designated driver tickets are $10.  Tickets for children age 3-17 are $3.  Children under age 3 are free.

flour in moreland hills

Like many of you, I was sad when Baricelli closed. I’ve spent many summer nights on that patio enjoying wine, cheese and the bucatini all’ amatriciana. But truthfully, I only took advantage of Baricelli in the summer because I was never a fan of the decor inside. While the patio and building itself may have been magnificent, and the chef legendary to Clevelanders, it was time for them to move on. And while I’m sure there is still sadness for Paul Minnillo after closing his beloved restaurant after 25 years (how can there not be?), after several conversations with him, and watching him enjoy his new roots, I’m confident he hasn’t second guessed his decision.

Minnillo, along with partner/executive chef  Chris Di Lisi, have resurfaced in Moreland Hills at Flour. After a few visits, heck, after the first time I opened the door, it’s safe to say Flour is the exact opposite of Baricelli (speaking solely on the decor, vibe and pricing). I wasn’t necessarily in love with every bite of every dish, though some I clearly was, but I was quite smitten with the atmosphere, offerings and the fact that it’s kid-friendly (more on this in a minute). Yes I think Minnillo and Di Lisi will do quite well here, and it’s certainly worth coming to the east side to experience for yourself. I think you’ll be pleasantly surprised. I was – and therefore know we’ll  be back several times over.

As far as dining with little ones, when I first toured the space while  still under construction, Di Lisi shared that they plan on welcoming diners of all ages and sizes. So we took him up on it. During our second visit, we were with toddler. And we weren’t alone – there was about 4 minis in total in the restaurant that night. Granted, we all sat towards the back and were there around 5:30, but regardless, they were welcoming, had high chairs and several food items they would make for kids that aren’t on the menu (though Natalie enjoyed one of the pizzas). I will say that when Di Lisi talked to me about being kid-friendly and described the type of decor they were going for, I had a specific imagine in my mind of the type of restaurant this was going to be. I was quite surprised when I went the first time for dinner that what I envisioned and the contemporary masterpiece that actually came to life were two different things. But don’t let the chic, modern look full you – if you’re like us and like to dine out as a family, bring ‘em. Just be smart about it – regardless of where you dine out with kids. No one wants to hear screaming kids, but if you plan ahead and make a few modifications, they won’t have to.

As for everything else, you can read my full Metromix review here. Or as always, here’s part of the review:

One of the Cleveland’s most well-respected and beloved chefs, Paul Minnillo, is back. After closing his long-standing Baricelli Inn in the heart of Little Italy last year, Minnillo, together with partner/executive chef Chris Di Lisi, have resurfaced within the east side suburb of Moreland Hills with Flour, a rustic Italian restaurant.

Food: Flour is the type of Italian restaurant Minnillo has wanted to do for the past 15 years. Inspired by Flour and Water in San Francisco and Locanda Verde in New York City, Flour focuses on the two chefs take on traditional Italian food, highlighting simple dishes from salads to pastas to wood-fired pizzas featuring four to five ingredients max (note: there will be no  parmesan of any kind here). Look for the menu to change often. And not just seasonally, but rather every few weeks.

After a couple visits, we were able to sample a nice variety of dishes. Appetizers not to be missed include the crispy calamari ($9.50), a nice take on an expected offering, and the spring pea, pecorino and mint bruschetta and rock shrimp and garlic bruschetta ($3.50 per piece). In total, there are four different bruschetta offered; it’s nice to be able to mix and match and try a variety.

Or forgo traditional appetizers altogether and instead opt for a sampling of cheese to start the meal (or as we prefer, finish the meal). The salumi, also made in-house, and cheese selection change daily and are available in different portions. We sampled three ($9) with crusty bread and honey: brunet, pecorino and robiola. The offering is nice and in fact, add some salumi, plenty of their fresh bread and a few glasses of wine, and this alone can serve as a wonderful meal.

For salads, their take on the classic panzanella ($9.50) with grilled bread, onions and black olives makes for quite the enjoyable start. The beet salad ($10.50) with arugula, fennel, blood oranges and ricotta was also nice but not a favorite, perhaps because it was light on the beets which were in fact slightly undercooked.

Like Baricelli, pasta, which is made in-house, is available as either a full or half order. The gnudi ($12 for half) is not to be missed. It’s almost addicting with its smoked mushrooms, generous amounts of thick pancetta and rich taleggio.

For heartier options, choices range from veal short ribs, tomato braised pork shank, to salmon and sirloin. We couldn’t resist the diver scallops with fennel atop absolutely perfect olive oil mashed potatoes ($28). A simply perfect dish that will surely be ordered in the future.

There are five, 10-inch pizzas available, each served with a side of chili oil. Pizzas can be topped with a handful of toppings, including egg, mortadella, sausage or arugula. The fungi ($15) with miatake, hedgehogs, shallots, taleggio and truffle oil was crispy and flavorful, but, on our next visit, we may opt for the bianca with garlic oil, ricotta, grana, fennel, and rapini leaves and perhaps top with egg and prosciutto.

If you have even an ounce of room left, don’t miss the slightly warm, salted chocolate brownie ($7.50) with refreshing basil ice cream. This dish literally pops, thanks to mini chocolate pop rocks of sorts. It’s fun and ridiculously good.

Libations: As anticipated, Flour boasts an impressive wine offering (and nicely visible, oversized wine cabinet). Roughly 30 Italian wines are available by the glass, all priced between $7–$12. Bottles are also available from a variety of regions, but glass pours focus just on Italy. There’s also a full bar offering a wide-range of cocktails, beers and other spirits.

Décor: If you’re expecting something Baricelli-esque, you’re in for a shock. While the former was stuck in some type of dated pastel period from the ’80s, Flour couldn’t be further from that decade. Just by opening the door, you’re greeted with very clean, contemporary stylings of a modern restaurant with bold accents of color, mixes of rich woods and a beautiful wine cabinet as its focal point. The lounge area is ideal for dinner, cocktails or snacking and mingling after work. The open kitchen features a welcoming chef’s table and large windows throughout the 140-seat dining room. It’s a well-done and inviting space.

update: noodlecat opening

As first reported back in mid May, Noodlecat will not have the typical restaurant opening. Instead, chefs Lee Anne Wong and Chris Hodgson will have the honors. More scoop has been released over the weekend:

June 21 & 22: chef and America’s Great Food Truck Race finalist (and maybe even winner…)  Chris Hodgson will “pop in” to Noodlecat first. His prix-fixe menu is $50. Tickets can be purchased now by clicking here, where you can also see the full menu – BELT Steam Bun, Rib-Eye Taco, Peking Quail…

Wong will take over on June 24/25. Her a la carte menu will be up soon, along with the chance to purchase tickets. Her focus will be Easy Japaneasy.

To keep tabs on all the Noodlecat fun, be sure to like these pages: Brick & Mortar Popups and of course, Noodlecat.

Fingers crossed this baby holds off until the post pop up fun because I just love this concept and really hope to participate!