John Palmer's Bistro 44
Address: Shops at Gristmill, 7590 Fredle Dr. Concord, OH 44077
Phone: 440-350-0793
Website: www.johnpalmers.com
Owner and executive chef John Palmer DeJoy, along with his wife Michelle, has created a comfortable, unpretentious space dressed in neutral tones, accented by polished wood tabletops and unobtrusive lighting. DeJoy explores an eclectic mix of American regional dishes with French and Italian accents, with some spicy kicks along the way. To begin, indulge with lobster nachos, brie en croute or classic clams casino. "Big plates" offer popular proteins with innovative preparations: A Berkshire pork chop is jerk-rubbed and wood-grilled and served alongside pancetta green beans and thyme-infused tater tots. Beef, chicken and seafood round out the thoughtful selections.
South Market Bistro
Address: 151 S Market St Wooster, OH 44691
Phone: 330-264-3663
Website: www.southmarketbistro.com
Chef Michael Mariola, once sous chef and then chef at Parker's New American Bistro in Cleveland, along with his talented staff, prepares comforting seasonal fare with a liberal dose of inventiveness sided by near-flawless execution. For an appetizer, the baked mushrooms, Swiss chard and fontina cheese tart is at once reserved and flavorful, each ingredient shining through. All menu selections come with two breads: homemade focaccia and a sourdough bread made by Broken Rock Bakery, located a few doors down the street. Among the entrees, the breast of autumn harvest chicken comes pan-seared, crisp and juicy, and enlivened by curried sweet potato and walnut stuffing, along with a sweet/spicy cranberry and green peppercorn sauce.
Tartine Bistro
Address: 19110 Detroit Rd. Cleveland, OH 44116
Phone: 440-331-0800
Website: www.tartinebistro.com
The restaurant on Old Detroit Road in Rocky River has quickly become a local favorite. The dark oak flooring, oak tables, brick walls and French doors beautifully enrich the Parisian bistro atmosphere, which extends to a quaint patio – and to the menu. A crispy duck leg confit appetizer with orange vinaigrette and braised pistachios is indicative of the appealing brasserie fare you'll find. The appetizer portion of the menu has twice the number of items of the other four sections, which include salads, tartines (open-face sandwiches), pizza and entrees. A poached pear salad is sweet and savory, with Roquefort cheese, toasted walnuts and red wine vinaigrette. Working with one oven, executive chef Nolan Konkowski should be praised for his ability to deliver consistently excellent dishes. Thin crust pizzas are elegantly topped with a variety of items, such as goat cheese, leeks and black truffle oil. For an entree, roasted chicken is perfectly cooked and served with haricots verts. Don't forget to save room for classic tarte Tatin.
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