Wednesday, November 11, 2015

Restaurant Weekend

The ill-named Cleveland Restaurant Week, which admittedly may sound better than Cleveland Restaurant Fortnight, is winding down. Your last chance to score a $33 three-course prix-fixe meal at some of the city's best restaurants is this Saturday, November 14.

The good news is, there are more than 50 participating restaurants to choose from, so it's a great chance to try out that special-occasion spot you've been nervous to take a chance on. The bad news is, you'd have to eat out four times a day starting Nov. 2 to try all the deliciousiousness.

With only four more nights to chow down on the cheap, we thought we'd help you out with a few of our perennial favorites. See Cleveland Independents for the full roster, plus menus and Open Table reservation links.

At the brand-new Alley Cat Oyster Bar in the Flats:
Course 1: Mediterranean Bisque with rouille (a red chili sauce), Parmesan cheese and toast points OR shrimp dijon with an herb-roasted beet salad made with pistachio, arugula and lemon vinaigrette
Course 2: Saffron mussel risotto with peas, grape tomatoes and preserved lemon OR walnut-crusted chicken thighs served with mashed cauliflower and green beans OR fried catfish with hush puppies, fries, cole slaw and tartar sauce
Course 3: Coconut cheesecake or a chocolate terrine
1056 Old River Road, Cleveland, 216-574-9999,

At eclectic Bistro 185 in Collinwood:
Course 1: Half-order of potato pancake and smoked duck appetizer OR a half-order of gravlax and potato pancake OR calamari misto OR bistro fries
Course 2: Wild mushroom pappardelle pasta with fresh herbs OR fried chicken and waffles OR a salmon special (preparation varies)
Course 3: House-made dessert selection
991 E. 185th St., Cleveland, 216-481-9635,

At modern Italian Flour in Moreland Hills:
Course 1: Beef carpaccio with olive oil, capers, lemon zest, reggiano cheese and arugula OR a local green salad tossed with shredded carrots, tomato, radish, baby cucumber, sunflower seeds and roasted shallot vinaigrette
Course 2: Manilla clams with spaghetti, chili and white wine OR a tagliatelle bolognese OR porchetta alla romana made with roasted pork loin, pork belly, smoky potato purée and a warm French bean salad
Course 3: Cereal milk panna cotta with caramelized banana, cocoa nibs and strawberries OR pumpkin budino accompanied by salted caramel, graham cracker and vanilla whipped cream
34205 Chagrin Blvd., Moreland Hills, 216-464-3700,

At inventive Luxe Kitchen in Detroit-Shoreway:
Course 1: Sweet peppadews stuffed with walnut-honey whipped goat cheese and golden raisins topped with aged balsamic OR spinach salad with pickled red onions, toasted pecans and gorgonzola dressing OR fig and goat cheese fritters drizzled with lavender-infused honey
Course 2: Italian crusted chicken with spicy sausage puttanesca, penne, shaved Parmesan and fresh basil OR pan-roasted grouper over lemon-steamed jasmine rice with olive and tomato tapenade OR crispy pork belly served with smashed parsnip and potatos, cherry chutney and pomegranate coulis
Course 3: Vanilla panna cotta topped with port-macerated cherries oR warm zucchini bread a la mode with a pumpkin-caramel drizzle
6605 Detroit Ave, Cleveland, 216-920-0600,

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