Table 45 Blog

Valentine's Day!

noreply@blogger.com (Table 45 Admin) — Sun, 07 Feb 2010 02:56:00 +0000

Celebrate Valentine's Day at Table 45

with a Decadent Three Course Prix Fixe Menu!

Amuse Bouche
Special Sushi Roll

First Course

Lobster Bisque with Rock Shrimp Fritters
or

Pan Seared Diver Scallops, Candy Strip Beets, Rocket Salad

tossed with Tangerine Oil, Cranberry Gastrique

Second Course

Fig Stuffed Rack of Lamb, Pepper Crusted Scampi, Roasted Garlic Israeli Couscous,

Roasted Eggplant, Tomato Jam
or

Pan Seared Striped Bass, Saffron Lobster Ravioli, Braised Kale,Pancetta,
Lime Chardonnay Cream Sauce

Third Course
Chocolate Trio Seduction for Two

all items available a la carte, see server for details

Menu available for dinner service Friday, February 12th thru Sunday, February 14th

From Cleveland Magazine's Sexy Singles Article...

noreply@blogger.com (Table 45 Admin) — Mon, 01 Feb 2010 23:18:00 +0000

Issue Date: February 2010 Singles Out: Rick ArgosoEdited by Kim Schneider; Stories by Emily Garvey, Lauren Hennen, Christina Ipavec, Kristin Majcher, Rebecca Meiser, Brittany Moffat, Beth Stallings, Carly Toyzan and Aaron Yeager

Rick Argoso, 31Chef, Table 45

The perfect date: It would start with a trip to the West Side Market or Whole Foods to get food to prepare dinner. Then back to my place to prepare a chef’s table sort of thing. There’d be romantic music, candlelight and great conversation. I think cooking together would be kind of cool. It would help break the ice.

Something most people don’t know about me: I took organ lessons when I was younger. I always wanted to follow my older brother, and he took lessons, so I did too. That lasted maybe a year. I was terrible.

My cell phone: A BlackBerry Tour

Biggest turn-on: A good kisser

Biggest turnoff: Someone who talks too much and who’s all about themselves. I own too many: Pairs of jeans. I think I have like 16 pairs.

My favorite … place in Cleveland: The Metroparks. It’s a relaxing atmosphere where you can go for a hike or go golfing. It’s a stress reliever. …

sports team: I love the Cleveland Cavaliers, but I am originally from Toronto, so part of my heart belongs to the Raptors. ...

book: I’m not really into reading a lot of novels. I have this hardcover book called Art Culinaire that I use to come up with new ideas. It’s full of ideas and recipes from different chefs around the U.S. It’s a phenomenal cookbook. …

vacation destination: The Philippines. It’s just a very simple way of life there. You don’t have the hectic craziness. I’m part Filipino, too, and I do have family there. …

dessert: Anything with chocolate and raspberries. … blog: I’m not into blogs.

Facebook: yes or no? I do have Facebook. I’m on it because all my friends are on it. I look at it once in a while to keep up with my friends back home, but I’m not on my BlackBerry 24/7 updating my profile.

My usual hangout: If I am not at work, I love going to the Bier Markt. I really enjoy Belgian beer. In high school I was …

A jock. I used to play a lot of sports — basketball and volleyball mainly.My passion: My passion is for cooking.

My passion is food. I’ve been a chef for 10 years. My best feature: People say I have a nice smile.

My bad habit: I can be messy and clean at the same time.

My first kiss: It was back in the fourth grade. It was one of those get-togethers with all of your friends where you play a kissing game, and you have to go in the closet for two minutes and kiss the other person.

My guilty pleasure: I’m a candy freak. I love candy. There’s always candy in my office, my car, at home.

How my ex would describe me: I would hope they say I am a very good listener and that I am passionate.

Blondes or brunettes: All of the above. I don’t really have a preference.

Going out or staying in: I prefer to stay in. When you’re at home, you can be laid-back and totally be yourself.

Early, late or right on time: It depends. To work I’m on time. Everything else I’m usually a few minutes late.

Dogs or cats: I’m definitely a dog person. I don’t like cats.

My longest relationship: Five years

Beer, wine or martinis: It all depends on what I’m doing. If I’m with my guy friends, I’m going to grab a beer. If not, wine’s always good.

Roses or chocolates: Chocolate because I love candy

My No. 1 dating rule: Turn your phone off. If you’re on a date, concentrate on whom you’re with, not on what’s vibrating in your pocket.

My deal-breaker: Bad teeth and bad breath

I hate when a date orders … something vegetarian because I may feel obliged to order something that’s not meat. And I’m definitely a meat eater.

Worst pickup line: “You must be tired because you’ve running in my mind all day.”

If I could marry anyone: Jessica Alba. Just because she’s hot.

On a first date I never … go farther than first base. I’d try to stop with a kiss.

Best place to meet someone: Work because I work so much. Besides that I’d have to say the grocery store.

Most unusual place I’ve met someone: I don’t think I’ve ever met anyone in an unusual place. My take on

Cleveland’s single scene: I’m not too sure. I really don’t have an opinion on it.

Table 45 Sushi Bar

noreply@blogger.com (Table 45 Admin) — Sun, 10 Jan 2010 06:06:00 +0000

Table 45 is pleased to announce its new evening service Sushi Bar and Menu beginning on Wednesday, January 13, 2010!

Renowned Sushi Chef, Yevgeniy Em, has joined forces with Zack Bruell to create an exhilarating new menu that will enhance your World Cuisine experience at Table 45.

The new Sushi menu will be offered throughout the entire restaurant daily during dinner service from 4PM-11PM. The Sushi Bar, which is located adjacent to the Chef's Table and seats 8, provides guests with the option to interact directly with Chef Em as he personally prepares your sushi.

Chef Em brings with him to Table 45 over twenty years of culinary experience in traditional Japanese Sushi making and his new menu, which incorporates both classic and signature dishes, is sure to delight.

Stop in soon to meet Chef Em and indulge in Table 45's one-of-a-kind sushi experience!

Celebrate New Year's Eve at Table 45!

noreply@blogger.com (Table 45 Admin) — Mon, 28 Dec 2009 01:12:00 +0000

In addition to our full dinner menu, we are also offering the following three-course Pre-Fixe Menu:

Amuse Bouche
Vietnamese Crab Roll, Spicy Blood Orange Aioli

First Course

Choice of:
Confit of Cornish Hen with a Medley of Beans
(White Navy, Dark Red Kidney, Lima, Black Turtle, Fava)
or
Pan Seared Foie Gras atop Toasted Brioche
with Candied Kumquats, Pomegranate Gastrique

Second Course

Choice of:
Veal Osso Buco with Truffle Purple Cauliflower Gratin
or
Pan Seared Red Snapper with Saffron infused Israeli Couscous,
Roasted Young Beets, Olive and Mint Gremolata

Dessert
Chocolate Mousse with Fresh Raspberries

Champagne Toast

$65

No Substitutions Please

Reservations are still available but space is limited so call today!

Table 45 Presents Thanksgiving To Go!

noreply@blogger.com (Table 45 Admin) — Tue, 03 Nov 2009 19:26:00 +0000

TABLE 45
THANKSGIVING
COMPLETE TAKE HOME
TURKEY DINNERS
SERVES APPROX 10-12
ALL COMES PACKAGED IN TO GO CONTAINERS READY TO BE SERVED

• Whole Roasted Turkey 10/12 Lbs

• Garlic Mashed Potatoes
• Candied Sweet Potatoes
• Apple Sausage and Sage Stuffing
• Green Bean Amandine with Bacon Lardons
• Roasted Baby Carrots
• Cranberry Sauce
• Turkey Gravy
• Bread Rolls
• Apple Pie
• Pumpkin Pie
Price $ 160.00

Carving turkey charge: $15 additional
Additional sides: $20 each
Additional pies: $15 each
Additional whole turkey: $50 each

Orders must be placed by at least
Monday, November 23rd by 4pm
Orders can be picked up Wednesday Nov 25th or on Thanksgiving Day 10am-5pm
To place orders by phone call (216) 707-4167

A Special Chance to Win!

noreply@blogger.com (Table 45 Admin) — Thu, 03 Sep 2009 15:23:00 +0000

Dinner for Two with Zack Bruell at Table 45

Tuesday, September 15th
6:00 pm
Complimentary Valet Parking

In honor of the first performance of “Beethoven, As I Knew Him,”
Table 45 Restaurant and Bar will randomly select four people to win “dinner for two” with Chef Zachary Bruell, who will prepare a five-course menu to promote his monthly interactive cooking series, Take 45 with Zack.

Send your entry to admin@tbl45.com. Please provide your name, telephone number, mailing address, and reply email address, and let us know if you plan to attend the 9/15 performance at the Cleveland Playhouse. Winners will be selected, contacted and notified on Friday, September 11th. The offer is non-transferable and valid only on 9/15/09. Alcoholic beverages are not included and certain restrictions may apply.

Each month at Table 45, Bruell provides techniques, tips and insight to a group of eight guests during a private cooking demonstration and tasting session. This is your chance to experience Take 45 with Zack … on the house!

Check out Zack at Table 45!

noreply@blogger.com (Table 45 Admin) — Thu, 03 Sep 2009 15:22:00 +0000

noreply@blogger.com (Table 45 Admin) — Thu, 23 Apr 2009 18:51:00 +0000

Chef Rick Argoso will doing a cooking demo at Whole Foods on Tuesday, April 28th. Come check out his mad skills and sample some of the results!

noreply@blogger.com (Table 45 Admin) — Thu, 23 Apr 2009 18:50:00 +0000

noreply@blogger.com (Table 45 Admin) — Thu, 23 Apr 2009 18:12:00 +0000

Mother's Day is just around the corner and Table 45 has the perfect brunch for Mom and the whole family. Take a look at the menu:

Starter Buffet
Fresh Sliced Fruit & Mixed Berries
Sliced Citrus Fruits and Kiwi
Smoked Salmon with Cream Cheese, Capers, Eggs and Shallots
Salumi and Cheese Plate
Antipasto Skewers
Cereal and Yogurt
Bagels, Pastries, Muffins and Croissants

Salads
Caesar
Mediterranean
Tomato and Arugula
Orange and Fennel
Wild Mushroom
Roasted Potato
Fresh Mozzarella and Tomato
Seafood Pasta

Raw Bar
Oysters on the Half Shell
Cocktail Shrimp
Table 45 Ceviche
Green Lip Mussels

Made to Order
Fresh Waffles with choice of toppings
Custom designed Omelettes

Carving Station
Glazed Spiral Cut Ham
Slow Roasted Beef
Traditional Condiments

Entree Buffet
Eggs Benedict with Canadian Bacon
Grilled Chicken with Mango Salsa
Seafood Fricasse
Braised Lamb with Garbanzo Beans

Side Dishes
Pork Sausage
Apple Wood Smoked Bacon
Couscous with Raisins
Roasted Red Skin Potatoes
Panache of Baby Vegetables
Basmati Rice

Sweet Table
Brownies and Blondies
Assorted Cookies
Miniature Pastries
Large assortment of Cakes, Pies and Confections

Mother’s Day Brunch Buffet

May 10, 2009

Taking reservations from 10:30AM to 3:30PM

$35.00 Adults / $14.95 Children 12 and Under
tax and gratuity not included

Call 216.707.4045
For reservations

noreply@blogger.com (Table 45 Admin) — Fri, 03 Apr 2009 13:30:00 +0000

noreply@blogger.com (Table 45 Admin) — Thu, 19 Mar 2009 20:32:00 +0000

Time to start thinking about your holiday plans for Easter. Join us for brunch at Table 45. Last year we sold out so make sure you get the reservation time you are looking for by calling early!

Easter Brunch

April 12, 2009
Taking reservations from 11:00AM to 4:00PM

Starter Buffet
Fresh Sliced Fruit & Mixed Berries
Sliced Citrus Fruits and Kiwi
Smoked Salmon with Cream Cheese, Capers, Eggs and Shallots
Salumi and Cheese Plate
Antipasto Skewers
Cereal and Yogurt
Bagels, Pastries, Muffins and Croissants

Salads
Caesar
Mediterranean
Tomato and Arugula
Orange and Fennel
Wild Mushroom
Roasted Potato
Fresh Mozzarella and Tomato
Seafood Pasta

Raw Bar
Oysters on the Half Shell
Cocktail Shrimp
Table 45 Ceviche
Green Lip Mussels

Made to Order
Fresh Waffles with choice of toppings
Custom designed Omelettes

Carving Station
Glazed Spiral Cut Ham
Slow Roasted Beef
Traditional Condiments

noreply@blogger.com (Table 45 Admin) — Tue, 20 Jan 2009 00:44:00 +0000

Valentine's Day

Join us at Table 45 for Valentine's Day and indulge in our prix fixe four course menu or enjoy the Lover's Entree for Two! Our full menu is also available for those who wish to go ala carte.

The Prix Fixe Dinner and Special Lover's Entree will be available both Friday and Saturday evening.

The Prix Fixe
$65 per person
tax and tip not included
We are pleased to offer wine pairings for the first three courses
for an additional $21

First Course
Table 45 Seafood Bisque
Or
Mixed Green Salad with Candy Beets, Walnuts, Goat Cheese
Tossed in a Champagne Vinaigrette

Second Course
Fennel Crusted Scallops with a Leek and Wild Mushroom Ragout,
Red Pepper Gastrique
Or
Naan Pizza topped with Chorizo, Manchego and Fontina Cheese

Third Course
Butter Poached Lobster Tail with Tandoor Roasted Filet of Beef
Served with Purple Au Gratin Potatoes, Panache of Baby Vegetables
Or
Lobster Fettuccine with Morel Mushrooms
Tossed in a Truffle Cream Sauce

Fourth Course
Chocolate Trio Seduction for Two

The Lover's Entree for Two
$68 per couple
tax and tip not included

Butter poached Lobster Tail with Tandoor Roasted Filet of Beef
Served with Purple Au Gratin Potatoes, Pananche of Baby Vegetables

Make your reservations online now or call 216.707.4045.

Happy Valentine's Day!

New Year's Eve

noreply@blogger.com (Table 45 Admin) — Wed, 17 Dec 2008 19:47:00 +0000

New Years Eve Prix Fixe Menu

Join us at Table 45 for New Year's Eve and dive into our last tasting menu of 2008! Our full menu is also available for those who choose to go ala carte.

$75 per per person
tax and tip not included
We are pleased to offer wine pairings for each course
For an additional $25 per person

Amuse Bouchee
Bay Sea Scallops Skewers
Brut Lindauer, New Zealand or Sparkling Cocktail

Appetizer
Roasted Quail Stuffed with Lemon Myer Wedge wrapped with Proscuitto served with Slow Roasted Tomatoes and Fava Beans
Naia, Verdelho, Rueda, Spain
Or
Foie Gras French toast served with Truffle custard
Air Dried Tomatoes
Louis Latour, Valmoisine, Coteaux du Verdon, France

Intermezzo
Sorbet

Main Course
Braised Lamb Shanks Served with Root Vegetable Hash,
Charred Sweet Corn Risotto
Hess, “19 Block Cuvee”, Mt. Veeder
Or
Table 45 Seafood Medley of Striped Bass, Shrimp, Scallops, Baby Lobster Tails and Crab Claw served with Lobster Consommé, Baby Pearl Potatoes and Fennel Chip
Chateau Louis Latour, Chassagne Montrachet, France

Dessert
Holiday Black Forest Cake
Fetish Winery Field of Dreams Moscato, Australia

noreply@blogger.com (Table 45 Admin) — Wed, 17 Dec 2008 19:39:00 +0000

Christmas Eve and Christmas Day Prix Fixe Menu

This menu is available from 3:00 PM both nights. We will still be serving our regular menu as well but we thought it might be nice to offer a little something special for the holiday.

Appetizer

Smoked Salmon Terrine served with
Dill Crème Fraiche
Or
Roasted Duck Broth with Exotic Mushrooms and Soba Noodles

Main Course

Petite Filet Mignon topped with Lump Crab Meat served with
Truffle Pomme Ana Potatoes, Pencil Asparagus
Or
Citrus Crusted Striped Bass served with Coconut Au Gratin Potatoes,
Baby Carrot Spears, Tobiko Beurre Blanc

Dessert

Holiday Black Forest Cake

$55.00
tax and tip not included

Thanksgiving!

noreply@blogger.com (Table 45 Admin) — Thu, 13 Nov 2008 00:29:00 +0000

Table 45 will be open from 11:00AM to 11:00PM. Our full menu will be available as well as a special turkey day prix fixe menu.

1st Course
Mixed Green Salad with Poached Pears, Candied Walnuts,
Dried Sour Cherries and Cranberry Vinaigrette
Or
Butternut Squash Soup with Toasted Hazelnuts

2nd Course
6oz of Roasted Turkey Served with Sage and Roasted Chestnut Stuffing,
Yukon Gold Mashed Potatoes, Buttered Brussels Sprouts,
Cranberry Sauce and Turkey Gravy

3rd Course
Traditional Apple Pie with Tahitian Vanilla Ice Cream
Or
Pumpkin Pie

All for only $26! So join us for the holiday and leave the cooking (and the dishes) to us.

Carrie and her 'Sex and the City' friends would be at home at these Cleveland hot spots

noreply@blogger.com (Table 45 Admin) — Thu, 19 Jun 2008 20:32:00 +0000

by Laura DeMarco/Plain Dealer Friday Magazine Editor
Thursday May 29, 2008, 9:00 PM

Dinner-and-a-movie was never the "Sex and the City" girls' way. When they went out, they went out, out, out. Nothing dull or predictable. No chain joints where waiters wore "flair." No trips to the mall or multiplex. Carrie, Samantha, Miranda and Charlotte craved a good time, from drinks and more drinks to dinner at the latest hot eatery to dancing in gay bars and salsa clubs -- to more drinks.

So when you head out to see the queens of New York on the big screen this weekend, ask yourself, what would Carrie do? Or Samantha? Or Miranda? Or Charlotte?

Ask no more. Read on for our character-driven guide to going out "Sex and the City"-style before or after the flick.

Cheers!

The Samantha

The vibe: Money, honey. Only the best, most expensive and swankiest will do for Samantha and her ilk. Think Ms. Jones raising a cosmo to Donald Trump in "The Myth, The Man, The Viagra" episode. But just because the beau she hooked up with in that episode was ancient -- and had the rear end to prove it -- money doesn't equal "old" when it comes to Samantha.

The places: Dress to impress and bring your platinum card if you want to keep up with Ms. Jones. Samantha would be right at home at the uberchic minimalist bar at Table 45 at the InterContinental Hotel & Conference Center Cleveland (9801 Carnegie Ave).

See how it's made at Table 45

noreply@blogger.com (Table 45 Admin) — Thu, 19 Jun 2008 16:47:00 +0000

Cutting-edge style with international influences
By Katie Walsh
Special to Metromix
June 18, 2008

The chefs at Table 45 have nothing to hide.

The swanky restaurant at the InterContinental Hotel offers a one-of-a-kind dining experience—the chef’s table. The semi-circular table seats 8-10 people and sits in a glass-enclosed room in the middle of the kitchen, affording patrons an insider’s view of what actually happens behind the scenes (and no, it’s nothing like “Waiting”).

“People book the room because they want to see the chefs work,” said general manager Todd Thompson. “It’s a really cool experience, and the more you’re interested in food, the more you’ll love it.”

The restaurant offers several different packages that vary in price:
•Six course meal at $80 per person, or a four to five course meal around $60 per person;
•Prix fixe meal (cost varies);
•Meal where patrons order off the regular menu (must be at least three courses).

The extravagant six-course package also includes a $100 service fee because one chef works exclusively for the chef’s table meal. Chefs decide on package menus based on what ingredients are fresh and available. They are also happy to work with patrons who have special requests regarding the menu—whether it’s a peanut allergy or a specific dish they want to try, Thompson said.

“It’s a way for the chefs to get even more creative,” he said. “We see some of the best work we do in the chef’s table meals.”

But the chef’s table isn’t just about observing kitchen operations. The chef spends quite a bit of time talking with the guests about how food is prepared. In addition, the Table 45 staff is happy to do wine pairings for any meal. Table 45 usually does about three chef’s tables a week, so if there’s a specific date you’re looking for, call well in advance. And while you’re there, feel free to wander around the kitchen a bit—it’s allowed. Just don’t get in the way.

Esquire Award for Top 20 Best New Restaurants 2007

noreply@blogger.com (Table 45 Admin) — Mon, 15 Oct 2007 20:23:00 +0000

Table 45
Cleveland, Ohio

By John Mariani
10/11/2006, 12:00 AM

You don't run across many fine-dining restaurants owned by hospitals, but the Cleveland Clinic Foundation has long been landlord of the InterContinental Hotel and its restaurant, which for years was a good but dull French dining room. Now, as Table 45, it's one of the most strikingly modern in America, costing (some say) $12 million. Divided into five "zones" allowing for high-end dining or a casual nosh at the counter, the place is sleek, polished, and very cool -- curving-glass private rooms, a blond-wood bar buffed to a low sheen, leather-covered curved metal chairs -- like a retro-modern first-class dining room on a Richard Branson space station.

Chef Zachary Bruell has never been more versatile, drawing on global influences in dishes like his homespun bowl of Vietnamese noodles and veal meatballs. Chicken emerges from the fierce heat of a tandoori oven red-orange and sizzling.

John Mariani and Chef Zachary Bruell

When you make a reservation, gather five friends and sit at the chef's table in the kitchen. InterContinental Hotel, 9801 Carnegie Avenue; 216-707-4045; tbl45.com.

Cleveland Magazine Review

noreply@blogger.com (Table 45 Admin) — Thu, 11 Oct 2007 21:02:00 +0000

Laura Taxel, Photo by Brad Ronevich
If the Greek philosophers known as the Eclectics were still around, Zach Bruell, the man behind Table 45, would be an honorary member. These ancient thinkers cherry-picked ideas from many schools of thought, combining them into one unified view of reality.

Bruell, who is also the chef owner of Parallax (Table 45 is named for the most popular seat there), has done something similar with the food. He’s selected culinary tastes and techniques from South America, North Africa, Europe and Asia to create his cross-cultural menu for his new restaurant. He calls the result World Cuisine.

It’s an international tour d’table featuring Vietnamese pho, Peruvian-style braised lamb shank and salmon with Chinese broccoli and black bean sauce. A pan-national option on a single plate is the Bangkok Caesar ($7), and it’s worth a postcard home. In this fabulous cilantro-laced version of the leafy romaine salad, Thai fish sauce is the stand-in for anchovies, the croutons are replaced by a stack of crunchy fried rice vermicelli (hair-thin noodles), and lime juice is substituted for lemon.

Mixing, matching and taking liberties like this can be risky. But Bruell has the requisite combination of audacity, nerve and finesse to meet the challenge. As does chef Robert Ledzianowski, formerly at Vue in Hudson, who handles the actual food production and day-to-day operation of the kitchen.

Most of the time they pull it off. The food is inventive, adventurous and, at its best, both surprising and delicious.

Tandoori naan captures the essential idea in a single dish. The warm, freshly baked Indian flatbread is served with a trio of dipping sauces: Middle Eastern hummos with goat cheese, a Mediterranean tomato tapenade and French-style aioli (garlic mayonnaise) with a hint of spiciness ($6.50). It’s so irresistibly good my dinner mate and I would not let it go until we’d just about licked the platter clean.

A counter fronts a secondary kitchen in the dining area, so guests can watch as the cook shapes the rounds of dough and slaps the naan onto the intensely hot walls of the traditional clay oven.

The tandoor chicken ($22) is also made in this pit-style oven. The bird blackens quickly on the outside but remains moist within. Garlic gnocchi, more like potato puffs than the classic Italian dumplings, and Brussels sprouts dotted with pancetta complete the dish’s multicultural pedigree.

The wine collection covers a lot of terrain and terroir too, from America’s Napa Valley to Galacia, Spain, and Marlborough, New Zealand, but the emphasis is on California vintages. The list groups reds and whites according to their intensity from light to full, a big help when trying to find the right accompaniment for seared tuna or a rare strip steak.

An appetizer of raw diced salmon with green apples, blue cheese and sherry vinaigrette has no obvious country of origin ($9). The unusual and unlikely combination works rather well together, but it’s quite rich and better enjoyed split between two people. Something of an eclectic myself, I decided to create another shareable starter, pairing a side dish of creamy polenta ($6) with a warm and wonderful wild mushroom salad ($10).

Speaking of starters, the Saigon crab and avocado wrap ($10) should come with a warning: Eat at your own risk (and with great difficulty). The three rolls are presented with chopsticks, suggesting you should put them in your mouth whole, like sushi, but they’re too big for that. (Trust me, I tried, and what happened was not pretty.) The next one, cut in half with a knife, fell to pieces. The pretty dish is a nice idea, but somebody seems to have forgotten the mechanics of its consumption.

A grilled Kurobuta pork chop entree ($21) was also disappointing. The meat, from American-raised heritage breed hogs,

was marbled, tender and juicy. But the Latin accent that should have come from chipotle jam was overwhelmed by a mound of exceedingly ordinary mashed potatoes (oddly not mentioned in the description of the dish).

The accompanying cornmeal madeleine, a variation on the cookie of Proustian renown, was dry and crumbly.

But compare this to the black cod tagine — perfectly executed and one of the best things I ate here. In this version of the aromatic stew, the flavors of fava beans, potatoes, tomatoes and Moroccan olives come together, yet each retains its own textural identity ($25). The seared duck breast is also terrific. It’s given a complex, pungent sauce fortified with vadouvan, a currylike French spice blend that includes fenugreek, cumin and mustard seed.

Of all the desserts I sampled — the typical fine-dining lineup of crème brûlée, fruit tart and mousse given an international twist — none could top the trifecta called A Trip to Mexico ($9). The sweet spread consisted of a demitasse of thick-as-pudding hot chocolate with a candy cane-shaped churro (fried dough), a piece of tequila-infused tres leches cake, and mini corn pie topped with rompope ice cream. Let’s just say I was transported.

But I was also annoyed that I had to go online to discover that rompope — the menu gives no clue — is eggnog liqueur. Does Bruell think everyone will know this? Does he care?

When it’s good at Table 45, it’s very, very good. When it’s bad, it’s rubbery fritto misto (batter-coated fried vegetables) without even a hint of the promised crispness ($7), a lukewarm after-dinner café latte cocktail and servers who ignore dirty plates and used silver, leaving them on the table even after delivering the next course.

Perhaps problems like these explain why the restaurant hasn’t yet caught on with local diners and drinkers in a big way. On three separate weekend visits, the restaurant was less than half full and the bar mostly empty. It looked like a stage set before the actors show up. But given the talent and record of the guys in charge here, I’m inclined to trust that with more time they’ll get everything absolutely right.

The interior design is ultramodern and dramatic, different from anything else in town. Lighting produces the only variations of hue in the large, white-walled room. Some might call it minimalist. Depending on your mood and personal preferences, you’ll find it stark or serene, bare or uncluttered, elegant or austere.

The architect, Bill Blunden, calls it essentialism, an approach that eliminates fussy and unnecessary details and emphasizes functionality. He and Bruell are clearly making a statement, but I can’t figure out just what it is they’re saying.

A few enclosed areas in the dining room provide islands of privacy as does a “silo” of frosted glass floating in the middle of the lounge, while discrete sections offer different kinds of seating options.

In the kitchen, a chef’s table, seating up to eight and available only by reservation, provides a close-up look at the stove action with an audio track courtesy of miked cooks. It erases the boundary that usually separates the public from the pros. And that seems especially fitting for a restaurant where the culinary vision is global, with no borders for the gastronomic adventurer.

Table 45, 9801 Carnegie Ave., Cleveland, (216) 707-4045. Sun-Thu 11 a.m. - 11 p.m., Fri-Sat 11 a.m. - midnight. All major credit cards accepted, wheelchair accessible, complimentary valet.

Cleveland Magazine Best of Cleveland

noreply@blogger.com (Table 45 Admin) — Thu, 11 Oct 2007 19:51:00 +0000

The Best of Cleveland 2007 Food & Drink

From the editors
Cleveland will always be our home sweet home. And this year, we found 63 things that make it ever tastier — from a towering achievement created entirely out of fondant, to an independent clothing store that carries only fair-trade clothing, to a 5K like nothing we’ve ever seen before. And since it’s not always a piece of cake finding the best things our city has to offer, we asked around. You’ll hear about Brady Quinn’s favorite spot in town, Jim Donovan’s favorite Cleveland sports moment and more favorites from local celebs — plus 57 picks straight from our readers.

DIP
Spread hummus on a pita, and you’ve got a quick meal full of earthy flavors. But chef Zack Bruell at Table 45 has taken a simple spread to dazzling heights with his goat cheese hummus. The tartness of tahini, nuttiness of chickpea and smooth zing of chevre combine into a balanced, tangy dip. Served with fresh-out-of-the-tandoori-oven naan that is soft and light and just a touch crisp, the hummus undergoes a transformation. The warm flatbread mingles and melts with the cheese in the dip, creating an ethereal, smooth texture — full of flavor — that you just won’t get out of a plastic tub. It’s already caused us heated debates over the last smidgen in the serving dish. www.tbl45.com; 9801 Carnegie Ave., Cleveland; (216) 707-4045

Table 45 get's a Scene Award

noreply@blogger.com (Table 45 Admin) — Thu, 11 Oct 2007 19:02:00 +0000

Best World's Tour for the Tastebuds (2007)
Table 45
9801 Carnegie Ave. (in the InterContinental Hotel), 216-707-4045, www.tbl45.com

Like a glossy travel brochure for the tastebuds, the fare at this sleek, contemporary restaurant on the Cleveland Clinic campus takes guests around the world, with dishes inspired by the most vibrant global pantries. But don't mistake the journey for fussy fusion fare: Each dish remains true to its roots. From tandoori naan to Moroccan tagines to a tongue-in-cheek translation of cowboy 'cue (featuring Kurobuta pork, chipotle jam, and cornbread madeleines), Table 45's smartly designed menu, created by veteran Cleveland chef Zack Bruell, makes a mouthwatering way to eat the world.

2007 Tabletop Performance Awards

noreply@blogger.com (Table 45 Admin) — Wed, 10 Oct 2007 21:17:00 +0000

2007 Tabletop Performance Awards by Foodservice Equipment and Supplies
The front of the house takes center stage as we celebrate the tops in tabletops.

Category: Independent Restaurant with a per-person check average of more than $30
Second Place: Table 45, InterContinental Hotel, Cleveland, Ohio
Specifiers: Michael Cooper, food and beverage director, Intercontinental Hotel; Kevin Dawson, sales rep, and D.J. Kourie, sales manager-North, The Wasserstrom Company, Columbus, Ohio

Winning Elements Second Helpings:
All of these pieces look great aside one another and the use of red ties them together. Instead of looking old fashioned, the simple logo plate looks contemporary in this setting, which is hard to accomplish. The detail put into this tabletop supports its functionality; for example, the use of an olive oil plate with a bread and butter plate.
Chinaware: Steelite (Sheer Monaco signature and dessert plate, entrée bowl; Duo coffee/cappuccino/espresso), Sheer Dusk (bowl), Ola (entrée platter, side and sorbet dishes, teapot with stand, coffee/ cappuccino accessories), Narumi (Oval 3 divided plate, dessert platter and plate), Aura (rectangular bread tray), Revol (crumble tumblers)
Flatware: Hepp
Glassware: Steelite (Rona utility wine, red wine, Champagne), Fortessa (Pure, Ypsilon, After Hours, Pilsner), State (custom red water tumbler)
Accessories: Chilewich (custom), Candlecorp (frosted glass lamps), Smartcandle (rechargeable tealights), Via Motif (bread basket), Oggi (bar trays)

Table 45 is a 2007 Sante Award Winner

noreply@blogger.com (Table 45 Admin) — Tue, 11 Sep 2007 22:46:00 +0000

2007 Award Winners
Culinary Hospitality Awards, honoring restaurants and chefs who exhibit outstanding achievement in the culinary arts:

Regional Winner for Midwest
Innovative Cuisine Award
Table 45, Cleveland, OH

About the Awards

Now in its tenth year, the Santé Restaurant Awards program was created to recognize excellence in restaurant food, wine, and spirits service and hospitality. The program includes four distinct categories: Culinary Hospitality, Wine Hospitality, Spirits Hospitality, and Service Professional.

Santé Restaurant Awards for each category are given to winners in eight regions nationwide (New England, New York City, Mid-Atlantic, Southeast, Midwest, Mountain/Southwest, California, and West Coast).

Six Grand Awards also are presented each year: Culinary Hospitality Restaurant of the Year, Culinary Professional of the Year, Wine Hospitality Restaurant of the Year, Wine Professional of the Year, Spirits Hospitality Restaurant of the Year, and Spirits Professional of the Year.

Judging Process

Santé Restaurant Awards applications are judged by a panel of three top professionals in each category. The 12 Santé Restaurant Awards judges choose winners based on a variety of criteria, including management philosophy, staff training, service, list selection, recipe and menu development, creativity and innovation, promotional activities, special events, and ambience.

Santé Restaurant Award Winners

Since its inception, the Santé Restaurant Awards program has chosen over 400 winners from over 1,500 applicants. Winners include owners, chefs, food and beverage managers, general managers, and wine and bar professionals. They represent all sizes of operations, from some of the largest restaurant corporations to small independents and everything in between. What they have in common is a passion for their work and a commitment to excellence.

Table 45 in Hotels magazine

noreply@blogger.com (Table 45 Admin) — Sat, 18 Aug 2007 21:49:00 +0000

Table 45 Spices Up Fine Dining At InterContinental Cleveland

A new fine-dining venue heating up the Cleveland dining scene is Table 45, a new concept located in the InterContinental Hotel by acclaimed Chef Zach Bruell. The contemporary, 6,000 sq. ft. restaurant and lounge features seven separate dining “zones” each designed for different moods—from quiet and intimate to casual and high energy. The focus is on fine dining without fussiness or formality.

“Restaurants no longer can be just about eating,” Bruell says. “This will be a very sensual experience. It’s about art and theater for all of the senses.”

Bruell calls his eclectic menu concept “World Cuisine,” incorporating inspiration from a variety of cultures. Sample menu items include chilled Alaskan king crab and avocado wrap; warm wild mushroom salad; Peruvian-style braised lamb shank with farfel; grilled Kurobuta pork chop with chipotle jam and cornmeal Madeleines; seared duck breast Madras with Vadouvan sauce and basmati rice; seared ahi tuna with Ponzu vinegar sauce; Alaskan black cod tagine with fava beans, tomatoes, fingerling potatoes and Moroccan olives; and tandoori oven-roasted chicken with garlic gnocchi, white truffle cream and pancetta brussels sprouts.

Other features of the restaurant are a private chef’s table in the main kitchen (the restaurant’s actual table 45), a separate and open show kitchen in the center of the dining room with a tandoor oven, VIP tables with illuminated glass enclosures and an adjoining semi-private lounge. A unique feature of the chef’s table is that area is equipped with an interactive communication system that allows guest to speak with the chef through his personal headset as they watch him prepare the dishes. Customers also can use this technology to play their own music via personal iPods or other MP3 devices that link directly into the section’s built-in audio system.

Club 45, a semi-private, frosted-glass enclosure with views into the main lounge.

The Chef’s Table

and the kitchen it looks into.