Monday, December 29, 2014

Cheese Please for a Tasty Way to Kick Off Your New Year

To help start your New Year off right, I'm sharing this awesome excerpt from Bon Appetit to help you create your own amazing night of cheese.
This list makes me want to go shopping NOW!

Zimbro: “Small-format, sheep’s-milk cheese from Portugal coagulated with thistle rennet. Cut the top off and spoon this baby out.”
Pairing: Mast Brothers dark chocolate with sea salt
Piper’s Pyramid: “From Capriole in Indiana. Small-format, pyramid-shaped goat cheese dusted with paprika. The texture is like a marshmallow: light and fluffy.” 
Pairing: Emily G’s Jalapeno Raspberry Jam
Bleu Mont Bandaged Cheddar: “From Wisconsin. Willi Lehner‘s traditional cheddar is aged 16 months; it’s crumbly and balances earthiness with caramel sweetness.” 
Pairing: McQuade’s apple-and-ale chutney
Point Reyes Bay Blue: Possibly the most gorgeous farm ever: It butts up against Tomales Bay in Marin, for crying out loud. It’s a rustic and sweet blue cheese—think brown sugar. I could not stop eating this at Festival of Cheeses at ACS this year.” 
Pairing: Mast Brothers dark chocolate with sea salt
This list is really good because it includes some pretty tame options along with more interesting choices so everyone is sure to find something on the cheese plate to love.

La Tur: “It’s everything I want in a cheese. A little funky, a little tangy, a little milky. And a lot gooey.”
Cambozola Black Label: “A blue cheese that isn’t all up in your business. It’s sweet, it’s creamy, it’s your friend.”
Cabot Clothbound Cheddar (pictured): “Think of this as block cheddar on really tasty steroids.”
Ossau Iraty: “A people pleaser. Goes with everything.”
Harbison: “It’s as if the cow only ate mustard for its meals, and then was milked.”
Pimiento Cheese: “This is a dream cheese plate, right? Well then I want some Ritz crackers and pimiento cheese.”

Add some marcona almonds, sliced apple and pear, water crackers, thinly sliced bagette, and a flatbread style cracker. I would also need to include Lemon Stilton. It's perfect eaten solo or stuffed in a date. 

What are your favorite cheeses?

  



Saturday, December 13, 2014

Holiday Shopping in CLE: 2014 Edition

The holiday season is coming fast and your shopping days are numbered. Don't panic! Here's some great ideas for all the loved ones on your list:

Head to these local shopping events this weekend for tons of local and unique items. Clothing, food, decor, jewelry, kids stuff and more.

Tremont Brewhaha
The Cleveland Flea
Free shuttle from 9:30 - 4:30 

Cleveland Bazaar - Celebrate 10 years of awesome shopping this weekend!
Saturday 10-9, Sunday 10-6:00 p.m.

78th Street Studios (MAP)

1301 West 78th St

Cleveland OH 44102



NOTE: Detroit Shoreway is running a trolley 11-4:00 on Saturday, the stops are at Bazaar (78th Street Studios), Cleveland Public Theatre's lot and at the Capitol Theatre. Maps and details available here.

Rock 'n Roll Holiday Flea - Today noon- 5pm. Vinyl records, CDs, cool crafts and vintage wares. Free.

If these events aren't your style - here's a bunch of other goodies:

Cleveland in a Box - Perfect for the out of town family. They're customizable and start at $30 for up to 5 items.


Amazon Prime - You can't get everything local unfortunately. When I'm shopping online, this is one of my go to sites because of Prime. This is a gift they will love all year! Free 2 day shipping is just one of the awesome benefits. Streaming videos, e-books on Kindle, Prime Music and more make this a gift the whole family will love. I love using my Prime membership for all my last minute shopping - that free 2 day shipping is the best!

Cleveland Jam - Locally made jams with cool labels and fun flavors. For the beer lover, Beer Jam made with Raging Red Apple Ale and Great Lakes Brewing Co. Burning River Pepper Jam.


Coffee - For the coffee lovers, get some beans from Rising Star, Pour Cleveland or Zack Bruell's Zack's Brews at Heinen's. Add some homemade treats, some fancy chocolates, or a bagel gift card if you want to make someone really happy.

Books - Support your local bookstore, or better yet, your local authors this year. My favorite was written and published by my friends at Lucky Missy Publishing. The Legend of Tommy the Tiny Christmas Tree is a gorgeous book with a feel good story. Order your copy here.

Sweets - For the ultimate basket for the sweet tooth on your list, combine the following:

  • Coquette Patisserie ~ macarons - sooo many delicious flavors! Pistachio, Pomegranate, Gingerbread, Candy Cane and more.
  • Lilly's Handmade Chocolates ~not only do they make the BEST artisan chocolates in the city, they'll also pair them with spirits for the perfect combo.
  • Malley's ~ the classics done right. Great choices are chocolate covered pretzels, Chocolate Santas, hot fudge sauce or Malley Oh's. 




Thursday, December 11, 2014

Lunch at Provenance Giveaway

*** Update: I was informed that ALL of the Holiday Tea times have 
officially sold out! Unfortunately, that means that I 
can't give away two spots that no longer exist. 
However, the Provenance team is
offering LUNCH for two at Provenance instead. ***

One of my favorite activities is indulging in a fancy tea. It's a perfect way to relax and catch up with the ladies in your life while enjoying delicious nibbles and pretty pots of tea. I hosted my own Valentine's Tea last year for the first time that was such a big hit I'm already planning my next one.

This being said, you can imagine how excited I was when I found out that Provenance at the Cleveland Museum of Art is hosting Holiday Tea through the end of the year. It combines three of my favorite things: the museum, Provenance and tea. That's a winning trio in my book!
This seasonal offering will be available at Provenance from 11:30am to 2:30pm each Saturday in December and daily the week of the 26th through 31st.

The holiday high tea includes assorted teas and accompaniments, three tea sandwiches, assorted miniature pastries, a variety of cakes, cookies and quick breads, sliced fresh seasonal fruit, and fruit scones served with clotted cream, seasonal jams, and marmalade. The tea is priced at $26 + taxes and a 20% service charge. Reservations must be made in advance by calling 216-707-2600. 

The nice folks at Provenance invited me and a guest to join them and they are also providing a pair of tickets for one of my awesome readers! Wouldn't this make a great holiday treat to enjoy with a favorite lady? Or gentleman, guys are definitely allowed and encouraged to attend too.

a Rafflecopter giveaway 

This giveaway ends 12/15. Be sure to use the Rafflecopter and complete the individual requirements fully in order to be entered. You will need to make sure I have a way to contact you if you win. Winner must also respond within 24 hours or another winner will be selected. 

Some other fun upcoming events at the museum are the Winter Lights Lantern Festival and the Painting the Modern Garden: Monet to Matisse Exhibit.
A membership to the museum also makes a great gift. Click here for more info.

Monday, December 8, 2014

Christmas Confetti Cake

Everyone love a good homemade cake. But when the holidays are in full swing, if you are like me, you are wishing for an elf to come help you out with your To-Do list. 

There isn't an elf in this recipe but Santa's little helper is a boxed cake mix that let's you whip up this festive and delicious cake in no time. 


Ingredients:
Instructions:
  • Combine the cake mix, pudding mix, sour cream or yogurt, eggs, oil, and milk in mixing bowl. Beat on low for 1 minute to combine, then beat on medium for 2 minutes until fluffy. Stir in the sprinkles and mini chocolate chips by hand.
  • Pour batter into a greased and floured 10 inch Bundt cake pan. Bake at 350* for 55 minutes. Let cool in the pan for 15 minutes before turning out onto a plate to cool completely.
  • Place the chocolate chips in a microwave safe bowl with 1/2 teaspoon shortening. Heat for 30 seconds. Stir until melted and creamy. Place in a plastic baggie with one tip cut off and drizzle over the top of the cake.
  • Repeat with the white chocolate chips.
  • Top with the extra sprinkles.
  • Let set before wrapping or serving so the chocolate will set.
I'm serving this on Christmas Eve with homemade candy cane ice cream. What are you making for the holiday?

Thursday, December 4, 2014

Choolaah Indian BBQ

After waiting months for it to open, I couldn't wait to try Choolaah Indian BBQ. It has taken over the former Saturn dealership on Chagrin across from Whole Foods and fills a void in this busy shopping district with it's take on Chipotle style service and Indian cuisine.
Indian restaurant, Choolah
The space is modern and cool looking with lots of tile and wood. But we found out later that all the hard surfaces make for a noisy dining experience as did the unexpected number of small children. When you arrive, head to the cash register to order your food. On our visit, the cashier was very knowledgeable about the menu and offered helpful suggestions.

The menu is divided into plates, bowls, sandwiches, salads, sides and sauces. They have a kids menu that includes a naan pizza and two sandwiches made on Pepperidge Farm's goldfish sandwich thins - super cute!
image credit
After much deliberation, I ordered the naan, samosa chaat and chicken tikka masala bowl. The food came out really quickly and looked good.
Indian restaurant
Add usual, I started with the naan because it's normally one of my favorite things about Indian cuisine. Not this time. It was dry and bland, more like a pita. If they offered garlic naan, it might help with the flavor but the texture was still off. Maybe it was stale? I was surpised because they pride themselves on using fresh ingredients and making most things in house.

Next I tried the samosa chaat. It's three deep fried samosas cut in half and served with seasoned chickpeas. Normally this is another of my favorites but this version was bland. Cutting the samosas allowed the filling to fall out and didn't add to the dish in any way. My suggestion: keep them whole and serve them with the mint chutney that came with the regular samosas. It added a burst of flavor that was missing from my dish. If you're looking for samosas, the regular version is a solid choice.

But the chicken tikka masala made the meal. The chicken was tender and plentiful and the sauce had a ton of flavor. The optional chili oil added some extra heat. It was a nice portion and at $11.99 is a good value too. I would definitely order this again and again.
Indian food restaurant
For dessert we shared the mango and malai (cardamom) kulfi - flavorful ice cream that were delicious. I kept going back and forth trying to pick a favorite but couldn't pick a winner. They also had a chocolate truffle on the menu which would be a nice small bite to end the meal.

Beverages include chai tea, mango lassi, beer, wine and an extensive list of soft drinks. The soft drinks are dispensed from a very cool machine that is definitely not your average soda fountain. I was happy to see that they unsweetened lemon seltzer - an unusual treat that I wish was on more menus.

Some things I'd like to try next time are the biryani which was described as a rice pie type dish topped with naan, the chickpea masala, lamb meatballs and lettuce wraps. You can make a lot of different combos by mixing the various proteins, sauces and styles of preparation. The spice levels were mild in my dishes but can be adjusted by using the chili oil and a special sauce called  Choolaah Fire. That one sounds interesting!

Overall, it's a quick, tasty and affordable spot that should do really well, especially once they get the minor kinks out.

Follow them on Facebook or on Twitter





Choolaah Indian BBQ on Urbanspoon

Tuesday, December 2, 2014

One Hundred Foot Journey Giveaway

I love movies. And I obviously love food. So when a foodie movie comes out, I tend to get excited. Like Water for Chocolate, Ratatouille, Chocolat, and even Charlie and the Chocolate Factory are all films that make you hungry as they take you on their journey. 

So when I first saw the preview of The Hundred Foot Journey, I knew it was something I had to see. France, Indian food and Helen Mirren made this a must see for me. 

Here's the scoop: "When the chill chef proprietress of a Michelin-starred French restaurant in southern France (Mirren) gets wind of a culinary immigrant opening an Indian restaurant just 100 feet from her own, her icy protests escalate to all-out war between the two establishments." Sounds like a recipe for a fun film to me! 

Are you hungry for a delicious film? Satisfy your craving with the chance to win your own Blu-ray copy of Disney’s THE HUNDRED-FOOT JOURNEY, available to purchase today. You just might be inspired to whip up some Indian French fusion of your own. 

Click here to enter.


In case you are already thinking of recipes to go along with your movie night, here's one to get you started.


BEEF BOURGUIGNON A LA HASSAN

6 to 8 servings

4 tbsp Canola oil

2 1/2 lbs boneless short ribs of beef, fat removed and cut into 1 1/2 inch pieces

Salt and pepper

3/4 cup all purpose flour

6 ounces apple wood smoked bacon cut into 1/4 inch pieces

2 tbsp butter

4 cloves tied in a string

2 bay leaves

18 small pearl onions peeled

18 baby carrots, peeled and cut into halves if longer than 2 inches

18 baby turnips peeled and cut into halves


1/2 pound chanterelle mushrooms cleaned, trimmed and cut in half

2 onions diced

1 garlic head, cloves separated, peeled and chopped

1 1/2 tbsp fresh ginger minced

1 tbsp ground cumin

1 tbsp ground brown mustard seed

1/2 tsp black pepper

1/2 tsp Aleppo pepper

1 750ml bottle red Burgundy wine

1 quart white beef stock

4 sprigs thyme

2 tbsp brown sugar

1/4 cup parsley and 1/4 cup chervil for garnish

Pre-heat oven to 325 degrees F

Season the beef with salt and pepper and lightly coat with the flour. Keep the beef at room temperature for 30 minutes. Reserve the extra flour.

Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.

In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.

Remove the beef and add the pearl onions cook for 2 to 3 minutes. Remove onions and reserve.

Repeat this process with the carrots and turnips.

Add the chanterelles and saute for 1 minute, remove and reserve.

Add the butter to the leftover oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger and cook for 4 to 5 minutes until transparent.

Add the ground spice and cook for 2 minutes more. Add the leftover flour and the tomato paste and cook for 2 minutes.

Deglaze with the wine and bring to a boil, then add the beef stock and bring up to a boil.

Add the bacon and the short ribs to the pan. Bring up to a boil then reduce the heat. Add thyme and season with salt and pepper.

Place the pot in the oven and cook approximately 2 to 2 1/2 hours.

Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.

Take the pan out of the oven and remove the clove, parsley and bay leaves. 
and Add the sugar and chanterelles. Season with salt.

At this time the stew should be not as saucy and a bit thicker. Garnish with parsley and chervil.


*Disclosure: I was given a copy of the film in exchange for helping to promote it. Regardless, my opinions are my own.*

Monday, December 1, 2014

Thanksgiving 2014

It's December 1st. One part of me says "already?!" and the other says "it's felt like December for a month already." The exceptionally cold and snowy November and late Thanksgiving seem to have had people in the mood for the holidays even earlier than normal.

But Thanksgiving is one of my favorite holidays and as usual, it didn't disappoint. We went to the hubby's Great Aunt Nina's house on Turkey Day and then hosted an After-Party at our house on Saturday for my family to continue the fun. Here are some highlights:

Pinterest gone right for a change!
My Mom's cranberry relish is always a hit.

Soooo many desserts...

This little cutie
Seasonal cocktails
And so much yum!
The pork loin turned out perfectly! It's based an Epicurious recipe for maple glazed pork. I used a whole loin, added fresh cranberries and thyme and roasted it in the oven. Dee-lish!

Pro tip - don't print your menu until you know what everyone is making (oops!)
Hope you had a wonderful holiday! What was your favorite dish?  Did you get any great deals?




Thursday, November 27, 2014

Thankful for...A New Blog Design!

Happy Thanksgiving!

Wishing you and yours a delicious holiday!

We have so much to be thankful for this year. I'm especially thankful for all of you. Thank you so much for taking a moment out of your day to spend some time here at Eat Drink Cleveland!

Today I'm unveiling my new blog design - hope you like it! Some of the links at the top aren't finished yet but they'll be fully functional soon.

Monday, November 24, 2014

Calling All Chocolate Lovers: This Pumpkin Pie is for You

Is anybody else as excited as I am that it's officially Thanksgiving Week?? Knowing that Turkey Day is only 3 days away makes this Monday MUCH easier to deal with.

In addition to getting ready for the big day, I'm hosting a Thanksgiving After-Party for my family on Saturday,  so I've been trying to finalize the menu and get my shopping list ready. This year, I've been thinking more about dessert than normal. Thankfully my Mom is bringing pumpkin pies (so good!) so that necessity is taken care of. Pumpkin pie is my absolute favorite!

While I love the classics, someone's I want something different. There are a lot of variations of pumpkin pie out there. And thanks to Chef Michael Symon, you can make a chocolate version to satisfy all the chocoholics and non-pumpkin lovers out there. He shared this recipe on Thanksgiving at Bobby's this weekend and it really caught my eye. If it tastes half as good as it looks, we may have a new tradition.


Displaying Symon Choc Pumkin Pie.jpg


Chocolate Pumpkin Pie
Recipe courtesy of Michael Symon

Pie Crust:
1 1/4 cups all-purpose flour, plus more for dusting 
2 teaspoons granulated sugar  
1/2 teaspoon salt  
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces  
2 to 3 tablespoons ice cold water 

Filling:
6 ounces semisweet chocolate, chopped 
3 ounces bittersweet chocolate, very finely chopped  
4 tablespoons unsalted butter, cut into small pieces  
One 14-ounce can pumpkin puree  
One 12-ounce can evaporated milk  
3/4 cup packed light brown sugar  
3 large eggs  
1 tablespoon cornstarch  
1 teaspoon vanilla extract  
3/4 teaspoon ground cinnamon  
3/4 teaspoon ground ginger  
1/4 teaspoon ground nutmeg  
Pinch ground cloves  
Pinch salt 
Shaved chocolate, for garnish  

For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.

Preheat the oven to 425 degrees F.

Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.

Lower the oven to 325 degrees F.

For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.

In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.


Yield: 8 servings
Active Time: 1 hour
Total Time: 3 hours

If you missed the show this weekend, you can still catch it Monday, Nov. 24 and Wednesday, Nov. 26. For all of the featured recipes, click here.


Wednesday, November 19, 2014

Cooker Girl's Supper Club

One of the best things about having friends to like to cook is that you know that dinner parties will always be delicious. But when one of your friends graduates from the Western Reserve Cooking School,  things get elevated to a whole other level.
My friend Sarah of Cooker Girl hosts bi-monthly Supper Club and it's always a lot of fun and delicious. She picks a theme (baseball, BBQ, soup, etc.) and everyone brings something to eat and drink. Isn't this beverage dispenser adorable? 
When I first started attending,  the food was delicious, but Sarah's training had caused these events to get better and better. As she learned more, we all have benefited. I think having someone complete this training makes us ALL want to up our game for these parties! You can't really bring store bought chips and salsa when the hostess is whipping up so much YUM. 

This month's theme was Restaurant Inspiration. At first I wondered what people world bring but as it turns out,  there are a whole lot of great restaurant dishes you can make at home.

Here's what we had:

Soft pretzels - Auntie Ann's

Parmesan & Rosemary Fondue with chips -  B-Spot


Hummus and pita chips - Aladdin's 



Mixed greens with roasted beets, walnuts and goat cheese - Mia Bella


Zuppa Toscana - Olive Garden

Fettuccine Alfredo - Macaroni Grill


Pumpkin gnocchi with sage & brown butter -  Deagan's

(This pic is the gnocchi waiting to be sauteed. I was so eager to eat them, I forgot to take a picture of the finished product!)


Blueberry fruit pizza -  Cici's

Orange Julius with rum - try it - it's delicious!



Popcorn pots de creme - The Greenhouse Tavern


Yield: Around 8 pots de crème

2 cups cream
3 oz. milk
2¼ oz. sugar, divided
6 egg yolks
¼ tsp. salt
¼ tsp. vanilla
¼ cup butter
¼ cup popcorn kernels

Begin by small dicing the butter and placing it into a pot along with the popcorn, then place on high heat. Pop the kernels until the pops come about three seconds apart. Immediately remove from the pot and place into a bowl.

Add the cream, milk, half the sugar, salt, and popcorn to a large pot, stir, and place over medium high heat. Once the mixture reaches a simmer, turn heat off and strain it into a pitcher. Add vanilla and stir to combine.

Place egg yolks into a bowl with the remaining sugar and whisk to combine. Using a ladle, temper one third of the cream into the yolks while constantly whisking. Then return the egg and cream mixture back into the remainder of the cream and stir to combine.

At this point the base is ready to bake or can be refrigerated and baked within two days.
If baking immediately, set up a deep baking pan and line with paper towels. Then place ramekins in the baking pan—as many as will fit snugly so that each lies flat on the bottom of the pan. Fill each cup with the base—about one quarter of an inch from the top. Fill the pans with water until the ramekins are halfway submerged. Cover with parchment and foil, set in an oven preheated to 325° and bake for 50 to 55 minutes.

If baking base from a cold state, set the pot de crème as if baking immediately, but allow to bake for at least one hour.

Remove from oven and once the custard has set, place on a sheet tray in the refrigerator to cool. Once cool, cover each pot du crème with plastic wrap and return to cooler until ready to plate.

* When set, the custard will still wiggle in the ramekins slightly, but will not appear watery. If pulled too soon, continue to bake, checking every five  minutes until the custard is set. If pots de crème appear swollen at all they have, unfortunately, been overcooked, have curdled and should be discarded.  

Caramel:
2 cups  sugar
2 oz. water
½ tsp. lemon juice
½ cups cream
2 Tbsp. butter

Combine sugar, water and lemon juice in a pot over high heat. Cook until a light amber color develops. Remove from heat and add cream and butter, stirring until smooth and emulsified. Caution:  During this part of the process caramel will be extremely hot and volatile. Cool and store at room temp. Yields 3⁄4 of a quart.

To serve pots de crème, remove from cooler and top with about 11⁄2 Tbsp. of caramel, or until top is completely coated. Sprinkle a small amount of sea salt on top and serve.


The popcorn pot du creme was every bit as swoon worthy as the Greenhouse Tavern's and was the perfect way to finish off the night. Everyone should have a friend that cooks like Sarah! 

What's your favorite copycat recipe?

Thursday, November 6, 2014

Grind Burger

Update: Grind Burger has closed.

There's a new burger in town! 
Grind Burger recently opened in Highland Heights near Richmond Mall. In an area devoid of many dining options, it's a great addition to the neighborhood. It's got funky light fixtures...
these are wine glasses!
 and a cozy lounge and bar area...
  and tasty cocktails. They also have a decent craft beer list and full bar.
Gingerita and Not So Jalepeno
In a sea of burger joints, what makes Grind Burger special? They start with
Certified Angus Beef. Then they double grind it for extra flavor and freshness. They even have a window so you can see the grinding action up close and personal.

So that sounds interesting, but what about taste? With the slogan "Perfection is Messy," they had a lot to live up to. Happily, they didn't disappoint. Big juicy burgers with interesting and fun toppings are sure to please all the burger lovers out there. Combine that with crazy good starters, tasty sides, amazing pickles and a mile long milkshake list and you've got a winning combination.

We started with hot dog sliders ($9 for three) - the deceptively boring sounding Stadium Mustard with Relish was by far the stand out dog. A split buttered Chicago style bun and homemade relish made this a taste sensation.
The Sauerkraut balls ($8) were highly anticipated and exceeded our expectations. These huge homemade balls of sauerkraut, beef and sausage are a Must Do! My only suggestion: serve them with horseradish sauce or a spicy mustard instead of ranch.


Next up were the burgers. We chose the Aria (garlic cheese, fried pickles, smoked bacon and 1000 island dressing) because who can resist a burger with fried pickles on top?? Not this girl! You can even order a side of these tasty bites as a side.
And the Burrata (burrata cheese, raspberry reduction and arugula.) Loved the raspbery reduction so much I would have loved an extra little dish of it on the side. Really good especially with the peppery bite from the arugula. 
We had to remind the kitchen about an order of the hand cut house fries and were glad we remembered to ask - these were hot, crispy and delicious. Next time I'm ordering the truffle fries for sure.

So by now, we were all stuffed but they wanted us to try a milkshake so... we all really suffered and sacrificed and somehow managed to give in and try them. Yeah, it really wasn't that hard! Especially with flavors like Kit Kat, Salted Caramel, Monkey Business, S'more What? and Maple Bacon Happiness on the menu.


I tried the Bananas Foster and loved it. Thankfully they gave us to go cups because I didn't want to waste a single sip or chunk of banana. Pro Tip: Order the Cookies and Cream milkshake because it comes with a deep fried Oreo. Really. This is a genius idea for a menu item! It wasn't available during our visit but it's definitely a Must Do for our next trip.

Grind Burger definitely isn't the cheapest burger around. The burgers range from $8 for the Easy Peazy (lettuce, tomato and mayo) and top out at $15 for the Wagyu (fontal cheese, sauteed mushrooms and mayo.) But the burgers are larger than those found at B Spot, use top quality ingredients and have a lot of interesting flavor combinations to choose from. 

Which burger would you want to try?

Follow Grind Burger on Twitter @GrindBurgerCLE or Facebook.

* Disclosure: I was invited along with a guest (my awesome sister-in-law Jen!) to preview the restaurant. Food was provided and we paid for our own drinks. As always, the opinions and ideas expressed in this blog are my own. *

Grind Burger on Urbanspoon