Start the year in style by visiting some of Cleveland’s finest restaurants.
Chef Zack Bruell is staging his own Restaurant Week at his five dining establishments, now through Jan. 26. Each restaurant is offering a three-course celebration of food for $33.
Chinato, 2079 E. 4th St., begins the featured meal with appetizers of potato-leek soup, crostini or kale salad. Entree selections are spaghetti carbonara, braised pork belly with polenta or market fish. This is followed by dessert of hazelnut mousse cake or tiramisu. Phone 216-298-9080 for recommended reservations.
Parallax, 2179 W. 11th St. in Tremont, is offering appetizer choices of salmon, beet and avocado sushi, Thai chicken and coconut soup or mixed-greens salad with grapefruit and pickled fennel. Entrees are curried chicken thighs with eggplant, seared steelhead trout or Spanish chickpea and tomato stew. Dessert choices are lemon pound cake, chocolate truffle torte or toasted marshmallow creme brulee. Call 216-583-9999.
Table 45, 9801 Carnegie Ave. in the InterContinental Cleveland, will start dinner with arugula salad or potato-leek soup, followed by a choice of seafood bouillabaisse or braised beef short ribs. Dessert is Jack Daniels pecan tart or vanilla tapioca. Phone 216-707-4045.
Cowell & Hubbard, 1305 Euclid Ave., offers a dinner with appetizers of Creole shrimp, dates wrapped in crisp prosciutto or soup du jour. The main course is pork belly with ricotta gnudi, mushroom ragout with Thai broth or seafood risotto, followed by Linzer torte or dessert du jour. Call 216-479-0555.
L’Albatros, 11401 Bellflower Road, is serving a meal with a French influence, beginning with potage du jour or winter salad. Entrees are pancetta-wrapped pork tenderloin with polenta, seared market fish or barley risotto with winter vegetables. Dessert is creme caramel or assorted truffles. Phone 216-791-7880.
The Cleveland Orchestra is participating in the Orchestras Across America Food Drive Jan. 16 through Jan. 20. Bring donations of unopened, nonperishable food items in boxes, cans or plastic containers to any orchestra event at Severance Hall on those dates, beginning an hour before concert time. All of the food collected will be donated to the Lakewood Hunger Network. Since the event began in 2007, more than 250 orchestras across the country have collected 450,000 pounds of food to feed the hungry.
Join award-winning chef Dean James Max and some of Marriott’s finest as they prepare a five-course, five-chef tasting menu at Amp 150 at the Cleveland Airport Marriott on Jan. 21. Enjoy complementing wines with each dish, hand-selected by the chefs, as well as a signature cocktail to help kick off the night. The cost for the dinner is $55, plus tax and tip.
The meal begins with foie gras and sweet potato with bacon-quince marmalade prepared by Amp 150 executive chef Jeff Jarrett. The second course is celery root soup made by chef Sven Lindemann of the Renaissance Columbus. Duck sugo with porcini mushrooms and polenta will be cooked by chef Michael Koenig of Latitude 41. Roasted beef tenderloin with short rib and mushroom crepinettes will be prepared by chef Dean James Max of DJM Restaurants. Chef Daniel Hawrylak, sous chef at Amp 150, will create a goat cheese-thyme panna cotta with candied pistachios. Phone 216-706-8787 for reservations. Amp 150 is at 4277 W. 150th St.