Avengers aftermath

East Ninth Street, ravaged by a superhero battle.






Looks like someone's finally found a use for the Ameritrust Tower. It really does look like a hive for an evil alien race.

Food Find

While working on a piece about eating your way around Little Italy that appears in this month’s issue of Cleveland Magazine, I made my first visit to Murray Hill Market. The combination mini-grocery store, gourmet shop and prepared-food heaven has been open since January. It’s a pretty place, a revival of the old corner store (there was one in this beautifully renovated and restored building in 1922) only with more and better food. On one side of the space, shelves and coolers are packed with staples (do pints of Jeni’s ice cream fall in that category, I wonder, they have every single flavor), a small selection of fresh produce, and specialty imports and artisan products. The area to the right is the source of all the enticing smells that fill the room. This is where proprietor Michele Buckholtz, a fast talker with the boundless energy of a kid on a sugar high, preps and cooks. The area is so small and equipment challenged that it barely qualifies as a kitchen. Yet somehow she manages to turn out an impressive array of restaurant-quality, made-from-scratch dishes.

There’s a cooler filled with deli meats, sold by the pound, and a variety of salads, a pasta of the day, and a changing lineup of sides. Two bites and I was hooked on the Tuscan potato salad. She roasts the turkey and prime rib that go in her sandwiches; prepares a different soup or chowder daily, such as vegan minestrone, black lentil with ginger, chilled cucumber and melon, beef noodle, chicken Florentine; and gets creative with her sauces and spreads (the spicy Sriracha mayo is a condiment that’s easy to love). She does some classics, including veal picatta and eggplant parmesan; international things like Israeli couscous, Lebanese green beans and tomatoes, Cuban rice salad with roasted corn.; and brings play and pizzazz to specials (a random sampling from the past couple of months includes corn cakes with toasted cumin seeds and cilantro ricotta, burgers stuffed with scallions and Gorgonzola, and an Asian Philly). A few tables outside for immediate gratification. But this stuff is made and packed to travel.

I was surprised to learn that David Budin helps out here. I know him as a musician and a writer with a quirky sense of humor. It seems he’s also a fine cook. Isn’t that too many talents for a single person? Among his creations is the most excellent pastissimo, a combination of tortellini, artichoke hearts, red peppers, black olives and mayonnaise blended with a generous measure of pesto. His other job is to post the specials on the Market’s Facebook group page, which he does, with great detail and the occasional one-liner.

Once I discovered how wonderful Murray Hill Market is, I really regretted waiting so long to get there. Don’t make the same mistake. Your tastebuds will thank you. And if you bring home two of Michele’s amazing porchetta sandwiches (pulled pork slow topped with sauteed kale, toasted garlic and shaved Pecorino Romano), and share with somebody else, they’ll thank you too. They might even mention what a great person you are in their next status update.

Filming for "The Avengers" starts off with a bang

The camera was in place. Police demanded everyone stand back. Crew members shouted, “Cover your ears!” The crowd of onlookers quieted in anticipation as the director yelled “Rolling!” A thunderous roar sounded as fire from dozens of explosions rumbled down East Ninth Street, erupting into one large blast. Cars flipped. Smoke billowed and then, in a matter of seconds, it was over.

Monday was Marvel Studios's first day of filming for "The Avengers" on the streets of Cleveland. East 9th Street between Euclid and Prospect Avenue will be closed until the end of the month. Employees at Medical Mutual caught a video of the explosion from their office that overlooked the action. Bystanders also posted videos of the scene to YouTube.

Marvel Studios will film throughout Cleveland for the remainder of the month, closing streets in the process. Euclid Avenue from East 6th to East 12th streets will be closed Aug. 15-24, Walnut Avenue from East 9th to East 12th streets will be closed Aug. 22-Sept. 2 and South Roadway from Superior to Ontario avenues will be closed f Aug. 17-30. Marvel will also film at the Detroit-Superior Bridge on August 29. The cast and crew will also take to the Chevrolet Powertrain Building in Parma on August 23-24, where more explosions are expected.

The movie combines popular Marvel Studios superhero franchises Iron Man, Thor and Captain America: The First Avenger and stars Robert Downey Jr., Chris Hemsworth, Scarlet Johansson, Samuel L. Jackson, Mark Ruffalo, Chris Evans and Jeremy Renner. It will hit theaters May 4, 2012

Midwest Reggae Fest turns 20

In the land of the Rock and Roll Hall of Fame and Museum, the reggae music scene often takes a back burner until the annual Midwest Reggae Fest rolls around. Organizer and Cleveland-area DJ Packy Malley is once again bringing a deep lineup to this year's 20th installment, which returns to Nelson Ledges Quarry Park in Garretsville, Ohio, (45 minutes east of Cleveland) this weekend (Aug. 12-14).

Tropical reggae rhythms will fill the air from noon until 11 p.m. each day, including Sunday, which used to be a half-day affair. This year, concertgoers will be treated to another night of music with the opportunity to stay over until Monday morning. And there is another big change that veterans of the annual festival will welcome: Air-conditioned restrooms with flush toilets and sinks. "[I figured] if I could take the biggest fear people have with camping and turn it into a positive, it would benefit everybody," Malley says.

A $95 tickets covers concert and camping fees. Ice and firewood will be available to buy and you're welcome to BYOB (but absolutely no glass bottles). To find out more, visit midwestreggaefest.com — Hallie Rybka

12001 state Route 282 (Nelson Ledges Road), Garretsville, OhioTickets: $95, all weekend; $75 starting Saturday; $50 starting Sunday. Fees include camping through Monday morning.

SoHo at Momocho

Chefs Nolan Konkoski and Eric Williams have come up with a cool and clever twist on the pop up restaurant idea. For one night, on Aug. 22, Momocho, Williams’ Ohio City place, becomes SoHo Kitchen, Konkoski’s new spot a few blocks away on West 25th Street that’s due to open in mid-September. To pull off this bit of culinary theater, they’re changing everything from the sign out front to the printed menus and the food on the plate.

The two guys have some history: Konkoski worked at Momocho for six years. In fact, he helped open it. Williams, excited to help out a friend, colleague, and soon-to-be neighbor, told me “this is going to be a fun fantastic blow-it-out-of-the-water event with lots of surprises.”

Meant to spark some buzz about the restaurant to come, this reservations-only teaser meal offers a preview of the Southern-inspired, modern accented fare Konkoski and his partner (in life and business) Molly Smith plan to serve, along with some of the cocktails and beers that will be on their list. There will be a three-four selections in each category: appetizers, entrees, desserts, and drinks. Prices will range from $8 to $18 per item. Given the name, an acronym for SOuthern HOspitality, I expect they'll also be dishing out a warm friendly welcome, too.

There are only 100 seats available throughout the night from 6-9 p.m. To be sure you get in on the shrimp and grits and guarantee your portion of chicken and waffles, better grab the phone and call 216-694-2122 right now.

Just Peachy

The New York Times Quotation of the Day last Thursday stopped me in my sweaty tracks: "The key to a good peach is a hot night. What makes it miserable for humans makes it perfect for peaches." -Will McGehee, a Georgia peach grower.

No air conditioners in my house, just fans. Sleeping comfortably has been … challenge. But when I read this my perspective changed. My suffering suddenly seemed connected to a higher purpose that promised rewards, big rewards. Because after all, is there anything better than biting into the sweet yellow flesh of a fresh ripe peach, so full of juice that it runs down your arm? If the oven-like conditions of our bedroom were somehow part of the natural chain of events that was producing an amazing crop of peaches, then my clammy tossing and turning doesn’t seem quite so bad.

Peaches have begun showing up at area farmers markets. And the ones we’ve been eating leave no doubt in my mind that the prize is worth the price. They’re absolutely incredible. We have many chefs in town who make it their business to use seasonal local produce, and I started wondering what they’re doing with this bounty. I tossed the question out into the social media stream and some mouthwatering responses washed up on my digital shores. photo by Barney Taxel, Taxel Image Group

-Heather Haviland is putting peach-strawberry compote on waffles at Lucky’s Café.
-At Americano, Vytauras Sasnauskas plans to be making tomato peach gazpacho, tomato peach burata salad and a grilled local pork chop with peach mostarda.
- Jennifer Plank of Greenhouse Tavern told me they’re bringing back bacon-wrapped peaches soaked in Agra dolce and served with white onion soubise. She also mentioned “dabbling” in a saffron tart with braised endive and peach with a bitter caramel.
- For Washington Place Bistro, Jonathan Guest is doing a peach jalapeno barbecue on St Louis-style ribs with creamed Ohio sweet corn.

I was really excited to hear that Brandt Evans is canning them so the rest of us can enjoy them at Pura Vida when the season is long past. If you’re tempted to do the same, or maybe make some pies and cobblers or jars of jam and chutney, consider planning a picking day at Scenic Ridge Farm near Wooster to get your main ingredient. It belongs to the Bauman family, who have been farming in the region since 1929. There are 3,500 peach trees, about 25 different varieties, among them Redhavens, White Ladies, Starfires, John Boys and Contenders. Take home a few pounds or a bushel basket full. It’s as pretty place, with a hilltop view of 84 acres of farmland, and visitors are welcome to picnic.

East Fourth Street author speaks today at Pickwick and Frolic

Alan Dutka calls East Fourth Street the first of Cleveland's 21st century triumphs.

The retired businessman-turned-author says the one-block strip, which contains many of the city's most popular restaurants, is changing people's perceptions of the city. Dutka's book, East Fourth Street: The Rise, Decline and Rebirth of an Urban Cleveland Street gives readers a historical insight into the now famous strip.

Readers can learn about the all-female orchestra that performed on East Fourth in the 1920s, the Opera House that hosted the popular Ziegfeld Follies, and the restaurant opposite the Opera House's stage door that would give actors fuel during quick intermissions.

Today, you can find Dutka on the street itself. The author is hosting a book talk at Pickwick and Frolic from 4 to 6 p.m. to discuss the history of East Fourth. We caught up with Dutka this morning and found out why the century-old street is a Cleveland gem.

Cleveland Magazine: What was your goal in writing this book?

Alan Dutka: My biggest goal was interviewing the people who made [East] Fourth Street what it is today from what it was 20 years ago. There's a really good story about how a very limited number of people can accomplish a lot if they put their mind to it. We’re talking two to three people who had the vision to turn a deteriorating street into an exciting place for tourists and the people of Northern Ohio.

CM: You delved deep into the history of Cleveland to write this book. What is an interesting piece of history of East Fourth Street that you discovered?

AD: The story of the Euclid Avenue Opera House [Cleveland's most prestigious theater from 1875 to 1922, located at present-day Pickwick and Frolic]. A lot of people know the opera house was there, but in the text I tried to emphasize the human interest part of it.

CM: If you could describe East Fourth during the 1940s and 1950s in one word, what would it be?

AD: Deteriorating. By and large, it was an area that continued to decline. Today it’s the same kind of vibrant area that it once was 100 years ago, but in between you had three-quarters of a century where there really was a decline.

CM: And today the street has restaurants that are known on a national level. How will this status help Cleveland evolve?

AD: With all the nostalgia that you hear today, you never really hear about great restaurants in Cleveland, and what I’m getting at is restaurants the New York Times would write about. But that’s happening today, and it’s something that has never happened in Cleveland before.