“Pierogi Power” provides a unique theme for the sixth annual Downtown Cleveland Restaurant Week, Feb. 22 through March 3.
Participating dining establishments have been asked to join in the Cleveland-themed fun by creating a special menu treat featuring pierogi. The week will kick off with “Go Fourth and Polka,” a happy-hour polka festival in the middle of East 4th Street on Feb. 22, hosted by DJ Kishka.
Some of the city’s finest restaurants will offer a three-course dinner for $30, available throughout the week. Parking will be available for $2 after 5 p.m. in select lots. Visit www.downtowncleveland.com for information.
This is a great opportunity to visit that downtown restaurant you have been meaning to try. Following are a few of the menu items you can enjoy.
Black Dog Kitchen and Bar, 830 Euclid Ave., 216-862-6268: The meal begins with an appetizer of seafood ceviche, steak bruschetta or lobster and cream-cheese-filled pierogi. Entree selections are spicy black-bean-stuffed eggplant, seared walleye or Dr Pepper-braised short ribs. Dessert is bourbon bananas Foster bread pudding or a cupcake lollipop.
Blue Point Grille, 700 W. St. Clair Ave., 216-875-7827: Enjoy an appetizer of seafood chowder or an iceberg wedge salad, followed by Faroe Islands salmon, seared scallops or Manhattan-cut strip steak. Dessert is a flourless chocolate torte or key lime pie.
Chinato, 2079 E. 4th St., 216-298-9080: Appetizers are salmon tartar, crispy sweetbreads or mushroom and celery root bisque. Main dish offerings are market fish, beef “al Bardo” or butternut squash and spinach cannelloni. Dessert options are pistachio cheesecake or chocolate hazelnut mousse cake.
Cowell & Hubbard, 1305 Euclid Ave., 216-421-2312: Priced at $30 for two people, dinner begins with a choice of beer cheese dip or crab and artichoke dip. That is followed by shrimp and grits, braised beef and horseradish pierogi or vegan meatballs. Dessert is mocha pot de creme.
The Greenhouse Tavern, 2038 E. 4th St., 216-443-0511: Select fried Lake Erie smelts, a Greenhouse salad or buttermilk kale salad is followed with
an entree of a double-decker rice and bean burger, seasonal pasta or stuffed cabbage, and a choice of dessert.
Hodge’s, 668 Euclid Ave., 216-771-4000: Savor an appetizer of Ohio City truffle pierogi with rabbit ragu, followed by a petite filet, grilled chicken with cheesy grits or seared salmon. Dessert is a brownie sundae or Mitchell’s vanilla bean ice cream.
Hyde Park Steak House, 123 W. Prospect Ave., 216-344-2444: Start with lobster bisque or a wedge salad. Entree selections are pan-seared salmon, chicken Milanese or bacon-wrapped twin filets. Dessert is flourless chocolate torte or New York-style cheesecake.
Lola Bistro, 2058 E. 4th St., 216-621-5652: Begin your meal with cauliflower soup or an heirloom salad, followed by beef hanger steak, scallops or squash agnolotti. Choose between bread pudding or creme brulee for dessert. An added option is a wine pairing with each course for $15.
Muse at the Ritz-Carlton, 1515 W. 3rd St., 216-623-1300: Take the edge off with beer-steamed mussels or an iceberg wedge salad. Entree selections are roasted salmon, airline chicken breast or smoked hog pierogi. Dessert is berry creme brulee or Oreo cheesecake.
Sans Souci, 24 Public Square, 216-902-4095: Dine on lobster bisque or Ohio City rosemary pierogi with mushrooms. Entrees are flat iron steak, braised lamb or mussel and clam linguini, followed by caramel torte or pumpkin bread pudding for dessert.