Our latest visit to The Barrio was to their new location in Lakewood. Dare I say, it is even cooler than the Tremont restaurant, or at least larger and much easier to get seated. The decor is very fun with Day of the Dead murals on all walls, a bicycling skeleton suspended above head, festive lights, and a unique chandelier made out of liquor bottles.
The menu is the same with build-your-own custom tacos, which were delicious, although we agreed they were a little spicier than Tremont's version. Then again, one person at our table ordered the Ghost-Pepper sauce, so... caliente doesn't cover it. First he began turning red and sweating, and finally admitted he was on fire.
Read our earlier post from June 1, 2012 for more details, and be sure to check out either Barrio location, with their cool and interesting twist on the taco experience.
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Wednesday, May 15, 2013
Tuesday, May 14, 2013
The Oak Barrel
After reading an article about The Oak Barrel and learning that a previous chef from Deagan's had opened this new restaurant in Valley View, we had to check it out. We had never visited the space, which was previously Hoggy's. As usual, we took a quick look online. The website seemed to be still under construction, but the menu was very promising. We decided to check it out on Taco Tuesday and are really glad we did!
The first thing we noticed was the awesome patio with an open-pit fireplace and oak barrels all around. Very inviting, and I suspect we will find ourselves there often this summer. The interior entrance is expansive and surprising. Straight ahead is a two-level dining room with both intimate tables and long tables suitable for community dining and large parties. We were told the upstairs is mostly for events and large parties as well as overflow for the busy weekends.
We opted for the large bar area because it seemed lively. We immediately noticed the intriguing, rare craft beers set along the bar, and the incredibly extensive craft beer list. We learned that they rotate this list monthly and the beers are all-craft, no-crap. Cheers to that!
The menu has something for everyone, with many local ingredients, and I was thrilled with the multitude of vegetarian options. Since it was Taco Tuesday, we felt compelled to go with that menu. I had the Vegan Unicorn Tacos, made with crispy seitan, a local radish slaw, arugula, and a sweet chili sauce to finish. They were so bright and flavorful – a great blend of sweet with a little kick of spice. The husband had a Spicy Shrimp Taco – perfectly cooked shrimp that popped, with well-balanced flavors and a fresh cilantro finish, and an Asian Chicken Taco which he did not like as much – it may have just been his order, but the orange-soy glaze overpowered everything else. He had also been eyeballing the free-range turkey burger on the menu, and decided to try that as well. It came on a brioche bun and he subbed in some garlicky green beans rather than fries. He said it was really good and he'd get it again.
Our bartender, Caspian, took good care of us, and answered all of our many questions, offering up additional information on nightly specials, music and brunch. The Oak Barrel is a truly welcome addition to the neighborhood. Everything impressed, from the expansive-yet-cozy atmosphere, to the fresh, tasty food and local ingredients, to the adventurous drink list. Check it out!
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
The first thing we noticed was the awesome patio with an open-pit fireplace and oak barrels all around. Very inviting, and I suspect we will find ourselves there often this summer. The interior entrance is expansive and surprising. Straight ahead is a two-level dining room with both intimate tables and long tables suitable for community dining and large parties. We were told the upstairs is mostly for events and large parties as well as overflow for the busy weekends.
We opted for the large bar area because it seemed lively. We immediately noticed the intriguing, rare craft beers set along the bar, and the incredibly extensive craft beer list. We learned that they rotate this list monthly and the beers are all-craft, no-crap. Cheers to that!
The menu has something for everyone, with many local ingredients, and I was thrilled with the multitude of vegetarian options. Since it was Taco Tuesday, we felt compelled to go with that menu. I had the Vegan Unicorn Tacos, made with crispy seitan, a local radish slaw, arugula, and a sweet chili sauce to finish. They were so bright and flavorful – a great blend of sweet with a little kick of spice. The husband had a Spicy Shrimp Taco – perfectly cooked shrimp that popped, with well-balanced flavors and a fresh cilantro finish, and an Asian Chicken Taco which he did not like as much – it may have just been his order, but the orange-soy glaze overpowered everything else. He had also been eyeballing the free-range turkey burger on the menu, and decided to try that as well. It came on a brioche bun and he subbed in some garlicky green beans rather than fries. He said it was really good and he'd get it again.
Our bartender, Caspian, took good care of us, and answered all of our many questions, offering up additional information on nightly specials, music and brunch. The Oak Barrel is a truly welcome addition to the neighborhood. Everything impressed, from the expansive-yet-cozy atmosphere, to the fresh, tasty food and local ingredients, to the adventurous drink list. Check it out!
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Monday, January 28, 2013
Forecasted Food Trends for 2013
Local sourcing, sustainability and kids' health
dominate the predictions for menu trends in 2013 based on a survey of
chefs by the National Restaurant Association.
A poll of over 1,800 members of the American Culinary Federation on
"What's Hot in 2013" found the top two menu trends for next year will be
"locally sourced meats and seafood" and "locally grown produce." Other
green culinary concepts that made the top 10 were "environmental
sustainability as a culinary theme," "hyper-local sourcing (e.g.
restaurant gardens)" and "sustainable seafood." Another NRA survey of
200 bartenders predicts "onsite barrel-aged drinks," "food-liquor
pairings" and "culinary cocktails" to be the biggest alcohol trends next
year.
Source: SupermarketNews.com
Food suppliers and manufacturers will aim to open
their own concept restaurants. Dannon and Chobani's flagship yogurt bars
in Manhattan, as well as the Ghirardelli Chocolate shop at Disney
California Adventure have set the stage for an influx of such ventures.
Brands will continue to be challenged for falsely using food labels with
such terms as local, natural, artisanal and organic.
Both independent and chain restaurants will look to boost
distinctiveness and embark on edgier design and sustainability features
to create unique individualism and separation from competition. Hey, we can help with that! Please give us a call to discuss a plan.
Vegetables:
Since meatless meals have become commonplace, vegetarianism and veganism will continue to evolve. Innovative salads with increased use of carrots, kale or brussels sprouts. Vegetables will also take center-plate at meals.
Since meatless meals have become commonplace, vegetarianism and veganism will continue to evolve. Innovative salads with increased use of carrots, kale or brussels sprouts. Vegetables will also take center-plate at meals.
Grains:
Grains will increasingly be used for their nutritional values, especially those gluten-free items such as quinoa, millet, wild rice, amaranth, corn, oats and buckwheat.
Grains will increasingly be used for their nutritional values, especially those gluten-free items such as quinoa, millet, wild rice, amaranth, corn, oats and buckwheat.
Chicken:
Always-reasonably priced and versatile, chicken will remain trendy. Offering southern or spicy takes on classic fried chicken, with new quick-service and fast casual concepts continuing to pop up.
Always-reasonably priced and versatile, chicken will remain trendy. Offering southern or spicy takes on classic fried chicken, with new quick-service and fast casual concepts continuing to pop up.
Snacking:
In 2013, the snacking trend will continue to be a key with tapas, mezze and upscale bar bites in full-service restaurants being more prevalent than ever, as well as the furthering of the food truck craze.
In 2013, the snacking trend will continue to be a key with tapas, mezze and upscale bar bites in full-service restaurants being more prevalent than ever, as well as the furthering of the food truck craze.
Values:
Dining deals and prix fix fare will continue as diners look for savings. The 2 for $20 dinner deals, popular for families and diners who want to enjoy a cost-effective meal, will continue as well.
Source: foodem.com, Technomic, Baum + Whiteman
Dining deals and prix fix fare will continue as diners look for savings. The 2 for $20 dinner deals, popular for families and diners who want to enjoy a cost-effective meal, will continue as well.
Source: foodem.com, Technomic, Baum + Whiteman
Thursday, January 3, 2013
Olesia’s Place
After driving past this new restaurant many times and glancing at its unique structure with curiosity, we finally stopped in, and are so glad we did. Set in a converted spa showroom that might look like a greenhouse from the exterior, Olesia’s Place, located on Royalton Road in North Royalton, provides a comfortable, upscale dining environment and simply delicious American-Ukrainian cuisine. They feature a wide selection of dishes, all made from scratch and prepared according to the traditional recipes of their heritage.
We stopped in just to check out their happy hour, but ended up staying for dinner as well. The Happy Hour is fantastic. Nicely priced apps, specialty drinks, and house wine pours along with domestic and Ukrainian beers. Whether sitting at the bar or in the dining area, you can enjoy the view of multiple fireplaces which provide a cozy atmosphere.
To start, we enjoyed the happy hour red wine pour (very nice) and he had the Chicken Shish Kabob Skewer appetizer, served with house-made sauce, couscous and salad. The portion could have been a light dinner entree, and is actually offered in larger portion on the dinner menu. The chicken was grilled, well seasoned and very good. But the stand out was the amazing couscous. Simple, flavorful, light and fluffy.
For dinner, we started with something we had never tasted before, Borscht. A traditional Ukrainian soup made with beets, root vegetables and finished with sour cream. Not a fan of beets at all, it was a real surprise for me. It was so savory, robust, and complex that we are still talking about it. We definitely will order a full bowl next visit, having just ordered a cup this time. Next up, Mushroom Pierogies, filled with mushrooms, cheese, spices and served with onions and sour cream. Homemade and just delicious. He had the Pan Seared Salmon with sautéed spinach, seasonal vegetable, apricot glaze with an added side that just had to be tasted – Stuffed Cabbage. It came stuffed with beef, rice, onions, spices, and served with tomato or mushroom sauce. He opted for the mushroom sauce, which was an excellent choice.
All in all, Olesia’s Place provides a beautiful, warm, welcoming interior perfect for a cold evening. They have a great happy hour, and a dining menu that deserves full exploration. It also seems to have a nice patio for when the weather gets nice. Enjoy. And check out their website too. Nicely done and shows you just what to expect.
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
We stopped in just to check out their happy hour, but ended up staying for dinner as well. The Happy Hour is fantastic. Nicely priced apps, specialty drinks, and house wine pours along with domestic and Ukrainian beers. Whether sitting at the bar or in the dining area, you can enjoy the view of multiple fireplaces which provide a cozy atmosphere.
To start, we enjoyed the happy hour red wine pour (very nice) and he had the Chicken Shish Kabob Skewer appetizer, served with house-made sauce, couscous and salad. The portion could have been a light dinner entree, and is actually offered in larger portion on the dinner menu. The chicken was grilled, well seasoned and very good. But the stand out was the amazing couscous. Simple, flavorful, light and fluffy.
For dinner, we started with something we had never tasted before, Borscht. A traditional Ukrainian soup made with beets, root vegetables and finished with sour cream. Not a fan of beets at all, it was a real surprise for me. It was so savory, robust, and complex that we are still talking about it. We definitely will order a full bowl next visit, having just ordered a cup this time. Next up, Mushroom Pierogies, filled with mushrooms, cheese, spices and served with onions and sour cream. Homemade and just delicious. He had the Pan Seared Salmon with sautéed spinach, seasonal vegetable, apricot glaze with an added side that just had to be tasted – Stuffed Cabbage. It came stuffed with beef, rice, onions, spices, and served with tomato or mushroom sauce. He opted for the mushroom sauce, which was an excellent choice.
All in all, Olesia’s Place provides a beautiful, warm, welcoming interior perfect for a cold evening. They have a great happy hour, and a dining menu that deserves full exploration. It also seems to have a nice patio for when the weather gets nice. Enjoy. And check out their website too. Nicely done and shows you just what to expect.
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Tuesday, November 27, 2012
Jocko's Bar & Grill
If you haven't been to Jocko's Bar and Grill lately, you owe it to yourself to go. It is the same great sports bar – big and open with plentiful well-located flat screens, and upbeat friendly service – but there's something new. The CHEF and the MENU!
Jocko's kitchen is now powered by Chef Charles, who comes straight from Fahrenheit in Tremont. This young, talented chef who was mentored by none-other-than Rocco Whalen, has elevated typical bar food to a culinary experience. The food is simply delicious, with complex flavors and a special attention to detail that makes a statement. We went in a few weeks ago and so enjoyed our entrees that we went back and ordered the exact same dishes. (Next time we will be sure to venture further into the menu because there are a wealth of choices!)
I had Four Cheese Blend Tortellini with abundant, sauteed vegetables and basil cream sauce (skipping the shaved pancetta since I'm a vegetarian). Savory and so creamy with large, perfect al dente Tortellini. Along with the bites he kept stealing of my Tortellini (!), he enjoyed an 8oz. Pan Seared Salmon accompanied by edamame mashed potatoes, garlic spinach, and wasabi aioli. Not only was it delicious, healthy and beautifully plated – it is priced so reasonably that you could go there and have it every day for dinner.
With the addition of Chef Charles, Jocko's is bringing some amazing food to Broadview Heights. The owners' vision and his culinary leadership have taken Jocko's from 'bar food' to 'dining' in a sports bar setting where you feel right at home.
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Jocko's kitchen is now powered by Chef Charles, who comes straight from Fahrenheit in Tremont. This young, talented chef who was mentored by none-other-than Rocco Whalen, has elevated typical bar food to a culinary experience. The food is simply delicious, with complex flavors and a special attention to detail that makes a statement. We went in a few weeks ago and so enjoyed our entrees that we went back and ordered the exact same dishes. (Next time we will be sure to venture further into the menu because there are a wealth of choices!)
I had Four Cheese Blend Tortellini with abundant, sauteed vegetables and basil cream sauce (skipping the shaved pancetta since I'm a vegetarian). Savory and so creamy with large, perfect al dente Tortellini. Along with the bites he kept stealing of my Tortellini (!), he enjoyed an 8oz. Pan Seared Salmon accompanied by edamame mashed potatoes, garlic spinach, and wasabi aioli. Not only was it delicious, healthy and beautifully plated – it is priced so reasonably that you could go there and have it every day for dinner.
With the addition of Chef Charles, Jocko's is bringing some amazing food to Broadview Heights. The owners' vision and his culinary leadership have taken Jocko's from 'bar food' to 'dining' in a sports bar setting where you feel right at home.
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Monday, November 12, 2012
Rosewood Grill
I have to say that it is fabulous to see a non-chain restaurant in
Strongsville that is so packed all the time. Rosewood Grill picked a
perfect location to bring its concept.
The interior is spacious, sleek and very open, but the decor makes it warm and intimate. On our visits it's been too chilly for the patio, but I cannot wait to dine there at some point. It is huge and has a great vibe with a cozy firepit.
The menu is seasonally inspired with fresh, creative offerings. I was thrilled to find a cashew-crusted tofu on the menu. It came with a sweet potato hash that is out of this world, and snow peas and chili sauce. All of the flavors worked so well together. He had the cedar-planked salmon with grilled asparagus, and said it was perfectly cooked and delectable. They have a very nice wine list, and glass pours at every price range.
Definitely a welcome addition to this side of town
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
The interior is spacious, sleek and very open, but the decor makes it warm and intimate. On our visits it's been too chilly for the patio, but I cannot wait to dine there at some point. It is huge and has a great vibe with a cozy firepit.
The menu is seasonally inspired with fresh, creative offerings. I was thrilled to find a cashew-crusted tofu on the menu. It came with a sweet potato hash that is out of this world, and snow peas and chili sauce. All of the flavors worked so well together. He had the cedar-planked salmon with grilled asparagus, and said it was perfectly cooked and delectable. They have a very nice wine list, and glass pours at every price range.
Definitely a welcome addition to this side of town
Unity Design is a print and online design firm that specializes in the restaurant and culinary industry.
Sunday, November 11, 2012
Vegan Sweet Tooth
We had the opportunity to try Vegan Sweet Tooth - once at a birthday party where we sampled many different flavors and types of cupcakes, and again at The Cleveland Veg Gala where we sampled cake pops and brownies. We were so impressed that we decided to have them make our wedding cake. Let me tell you, we made the right choice! We got a chocolate cake (rich, dense and moist), with raspberry filling (WOW), espresso simple syrup (adding to the moistness and rich flavor), and vanilla bean frosting (YUM). The flavors all worked so well together. There were a million other combinations we could have tried, too, making it hard to decide! They were so great and simple to deal with too. I emailed them a color swatch and picture of a cake's decor that I liked, and our cake was made in a similar motif and it was beautiful. The best part was that our guests could not believe the cake was vegan. Everyone raved about how delicious it was. We are so glad we went with Vegan Sweet Tooth for our special occasion!
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