Famous Dave's BBQ

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I typically don't have much reason to go to North Olmsted, but Saturday I was going to a poker tournament in that neck of the woods. I figured I'd try out Famous Dave's since I was going to be in the area.

I had heard good things from those who lived in the area. I pulled into the parking lot at 5:30 and it was absolutely packed. When I walked in, I bypassed the waiting crowd (yes, waiting at 5:30) and went straight to the bar.

The menu is pretty extensive with seemingly something for everyone. I decided to go with the chopped pork with fries, cole slaw, and corn bread. The chopped pork reminded me of one I had at Huli Sue's on the Big Island. I liked it. I also thought the sides were very good. I like Rotuno's meat better, but the sides at Famous Dave's are superior.

I normally am not a big corn bread fan, but this stuff was very moist. I loved it. While it probably isn't what you would consider traditional, Famous Dave's makes it in muffin form. Very good.

Expect a wait. This is a restaurant was surprisingly large, yet had a waiting list at 5:30 in the afternoon. Food is very good and the prices are, too. If there's a recession going on you wouldn't know it by walking in here.

Famous Dave's
26410 Great Northern Shop Ctr
North Olmsted, OH 44070
(440) 777-0200
www.famousdaves.com

A Huge Surprise Within Walking Distance

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For the last few months I have been curious about the Mexican place that took over the former Blue Line Cafe in Shaker Heights. The last time I had been in the Blue Line it was pretty empty. I've wanted to try Los Habeneros since it opened about four months ago.

When I walked in, much of the old place was still in evident. The walls were adorned with the typical kind of paintings and other things you usually find at Mexican restaurants.

Run-of-the-mill chips and salsa arrived with my frozen margherita. As I perused the menu I noticed many of the usual suspects. But as I looked a little closer I noticed that some of the dishes had a little different twist. I honed in on the Chicken Chipotle which is strip of grilled chicken with chipotle sauce (spicy) with poblano peppers and bacon, topped with cheese sauce, served with whole pinto beans and rice. Did you catch that? Chipotle sauce (spicy) with poblano peppers and bacon. As we all know everything tastes better with bacon.

I absolutely loved this dish. The bacon makes a good dish into a fabulous one. The smokiness of chipotle along with the bacon and cheese was awesome. The accompanying rice was not the usual dry crumbly stuff you typically get. It was actually pretty moist.

My good food karma led me to the Chicken Chipotle. To be honest, I'd be afraid to try anything else because I liked this one so much. If you're in the neighborhood you have to stop in. Nothing makes me happier than finding an unsuspecting delicious value so close to my house. Los Habeneros is a definite winner.

Los Habaneros Authentic Mexican Restaurant
20255 Van Aken Blvd.
Shaker Heights, OH 44122
(216) 991-4522
www.loshabanerosmexican.com

Goat Cheese......Cheesecake with Cranberries

Last fall Katie O'Donnell at Moxie had a goat cheese cheesecake that I thought was awesome. There's a tang that you get from the goat cheese that you recognize in a good way. It's a classic case of two things you wouldn't normally put together, but when you do they taste great. This is one of those desserts.

I've been looking for a good recipe to attempt the whole goat cheese thing. Armed with 10 ounces of goat cheese from MacKenzie Creamery I finally found a recipe that sounded interesting. February's Food and Wine actually has a recipe for Goat Cheese Cheesecake with Honeyed Cranberries. Put into the arsenal of Team USA for the Bocuse d'Or, Timothy Hollingsworth and Adina Guest share their creation.

I made it without the oranges because Regina's allergic to oranges. So when you look at the picture it's missing the orange zest mixture. Here is the link to the recipe.

Marvelous Merriman's

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We saved our fanciest dinner on the Big Island for last. Merriman's was a highlight of our trip in 2007, so it was a given that we would be returning. Peter Merriman's flagship restaurant in Waimea has been recognized throughout the country as a leader in Hawaiian Regional Cuisine (HRC), along with likes of Alan Wong and Beverly Gannon. Merriman's menu changes as its staple items, but the accompaniments and preparations of the main proteins change with what's in season and available on a local level.

We had been looking forward to going on the Merriman’s farm tour, but unfortunately it is no longer offered. Instead we just spent the day up in Waimea having lunch at Huli Sue’s and visiting the Parker Ranch, prior to our dinner.

The atmosphere at Merriman’s is upscale and casual at the same time. It's a beautiful space that's done in shades of yellow and green. The kitchen runs along the back of the restaurant. It lacks outdoor dining, but that's okay since it's located in “Upcountry” of the Big Island, where the temperatures can be chilly compared to the coast and light rains are frequent. I found their environment very welcoming and not at all pretentious or stuffy.

We began our meal with the Kalua Pork and Sweet Onion Quesadilla with Housemade Kimchee (too bitter for my taste) and Mango Chili dipping sauce ($10.95). I would have loved more pork within it, but also filled with sweet Maui onions and cheddar cheese, it was one of my favorite appetizers of the trip.

Having visited the Natural Energy Lab a few days prior and learning about the sustainably raised Kona Kampachi, I was delighted to see it on the menu and chose it as my entree. This preparation was steamed and accompanied by spiced Kabocha Squash and Garlic Macadamia Nut Rice. The original entree had a Lobster Citrus reduction, but the waitress was able to substitute another sauce (a sweet ginger soy), based on my request. The fish was lovely and the sauce I had made a nice pairing. I’ll admit my preference is for squash over rice any day. I would have preferred a stronger spice mix on the squash (and more of it) vs. the rice, which wasn’t quite as flavorful as expected.

Having been left relatively full from his lunch at Huli Sue's, Cal went with the local Grass Fed Big Island Filet Steak ($38.95). It was an 8oz. filet, served with local corn, Maui Onion marrow jam and Rosemary mashed potatoes. He said what he liked the most about it was that it was so delicious yet so simple.

Dessert was the highlight of the meal for me. A carry over from our first dining experience there in 2007, one of Merriman's signature desserts is their “Original Hawaiian Chocolate” filled Phyllo Purse ($12). It's gooey, melted chocolate, wrapped inside flaky chocolate phyllo dough. They serve it with a generous scoop of Dulce le Leche Tropical Dreams ice cream and a lemon drizzle on the plate. I wasn't sure about the lemon sauce, but it actually paired very well with the rich chocolate and coffee like flavor of the Dulce le Leche ice cream. Since I became grouchy at Cal's initial suggestion to share a dessert, he (as a good husband should), ordered his own but he substituted Tropical Dreams Tahitian Vanilla ice cream instead.

One thing we noticed is that the plating of the food is very simple. While this may be a drawback for some, be careful not to let that fool you into thinking the food isn't that good. I'd guess that their simplicity in plating is just a by product or extension of Merriman's Farm to Plate approach. It's not about wowing you with the way it looks, but rather the way it tastes. You eat at Merriman’s to escape the mainland and experience what the Islands have to offer from a culinary perspective and they deliver the satisfying experience that you're looking for.

Total cost for a starter, 2 entrees, 2 desserts and a Kona Brewing Company Longboard Ale, without tax, was $114.00. Worth the price and if we return to the Big Island, we'd be back to Merriman's without a doubt.

As an aside, I asked the Hostess if they ever share recipes, as I'm always trying to recreate my dining experiences at home. She told me that if I e-mail their office, there are several recipes they can share with me, but she was unsure if the pastry chef would part with the Chocolate filled Phyllo Purse recipe. My belief is: you never know if you don't ask...stay tuned.

The overall experience is absolutely wonderful. The food is very just as thoughtful. If you have the chance to get to the Big Island you have to stop here.

Merriman's
65-1227 Opelo Rd
Kamuela, HI 96743
(808) 885-6822
www.merrimanshawaii.com

Mekong River

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Mekong River is another one of those places we've been meaning to try, but never quite made it. Last week we swung in for carryout.

The first impression is that it's your typical Asian restaurant. Nothing fancy, just a modestly furnished and decorated casual restaurant.

When you look at the menu, the first thing that jumps out at you is the variety of Cambodian and Thai dishes available. Filled with a combination of meat, shrimp, and vegetarian dishes, Mekong offers a little bit of something for everyone.

We ordered the Nam Chao (2 per order): Fresh wrapped rice paper rolls, stuffed with cucumber, cilantro, lettuce, noodles, carrots, and shrimp. Served with sweet and sour peanut sauce. The peanut sauce, while good, was not the thicker peanut sauce we are used to. The sauce wasn't that spicy, which my wife appreciated.

For dinner we shared the Mango Curry which consisted of fresh mangos, yellow squash, bell peppers, and pineapple, and shrimp. The mangos made the dish. We loved it. We also ordered a side of the Pineapple Fried Rice: Shrimp, chicken, eggs, snow peas, green peas and pineapple. Next time we're going to order separately since I have an affinity for all that is spicy and my wife does not (these were not spicy).

Specializing in Cambodian and Thai, Mekong River has a good representation of dishes from both cuisines. I think what I like the most is that the menu isn't overambitious. There aren't nine million items on the menu that are average in execution. They have a wide enough representation without being too limited. Our experience certainly warrants another visit.

Mekong River
1918 Lee Rd
Cleveland Heights, OH 44118
(216) 371-9575
www.mekongriver-cleveland.com

Mi's Italian Bistro

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We went to Mi's Italian Bistro, a small local Italian restuarant, at the recommendation of our B & B owners, Michael and Greg. Normally Italian wouldn't be our first choice when dining out, but we were glad to make an exception for something that came so highly recommended.

Mi's is a small restaurant, run by a local couple (Chef/owner Morgan Starr, and his wife, Ingrid Chan). They make their own pasta and work hard to create dishes that utilize fresh, local ingredients. I did a little research and discovered Morgan was a sous chef at the Four Seasons Hualalai (a very exclusive resort on the Big Island) and his younger brother Colin, assists with preparing the desserts (my favorite course of the meal).

At first we were seated at a table in the middle of the restaurant. Unfortunately for those two middle tables, the bright lighting from the kitchen bleeds into the dining room. They were more than happy to move us when we mentioned the lighting problem.

Our starter and entrees were recommendations of our hostess. We began with the Green and Beat Salad. This is a great dish to share, unless of course you want to hoard of the candied macadamia nuts for yourself.

For entrees, I had the Seafood Fettucine and Cal had the Herb and Cheese Stuffed Ravioli. My dish was creamy but light (i.e. not drenched in sauce). I actually don't eat a lot of pasta, but I made an exception this time. Plus, I was pleased to find a lot of extras amongst the pasta that filled me up (snap peas, shrimp, scallops, mushrooms, sun dried tomatoes and onions). Cal loved the toothy homemade pasta.

Dessert was the Flourless Chocolate Cake with Chocolate Ganache for Cal and the Banana Rum Flambe with Vanilla Macademia Nut Caramel Sauce, Tropical Dreams Ice Cream atop Banana bread. I was bummed that they didn't have any whipped cream (what can I say, I'm addicted) to go with it, but I quickly forgot about it with the first bite. The marriage of the sweet bananas and caramel sauce, smooth ice cream and dense, almost cake like banana bread was perfection. The addition of macademia nuts to the Caramel sauce took it over the top...needless to say, I allowed Cal one taste and then I refused to share.

I was impressed with the fact that everyone pitches in to help serve patrons...on more than one occasion, Morgan or one of his assistants, would bring dishes to the tables as soon as they were ready...a nice touch that shows they go the extra mile.

My only disappointment here is that I don't have more photos from our meal. The lighting was a little too dim to use a camera without the flash (hence the one blurry picture that we do have).

Mi's Italian Bistro
81-6372 Mamalahoa Hwy 103
Kealakekua, HI 96750
(808) 323-3880

Light Bistro

I’ve actually been to Light Bistro a couple of times in the past for dinner and had okay dinners. The biggest problem I’ve found in the past is that the food has been slow to come out. I actually found this to be a huge problem at its predecessor, Parker’s.

We figured we’d give the happy hour specials a try this go around. Let me just start by saying that the experiences were night and day. When our waiter came over he started off by telling us that it was $5 for a glass or $10 for a bottle of the Malbec blend. Hmmm, that’s easy math.

We went through the large selection of items on the happy hour menu. I loved it. We ordered the Pork Belly Finger Sandwiches on grain bread with Spicy Aioli, Crawfish Sloppy Joe which was Crawfish tail meat, Bell peppers with a tangy sauce. Since I ate the majority of the pork belly and crawfish, I opted for the Lamb Burger (also off the happy hour menu). Regina went with an actual entrée of Caramelized Scallops served with Sweet Corn, Bacon, and Spinach. She loved the portion size and thought all of the flavors on the plate went well together.

We’re actually very glad we tried their happy hour because it turned out to be a much more enjoyable evening. I thought the cadence in which our food came out was much improved over what we had experienced in the past. Whether or not it was the small plates we ordered, I don’t know. Whatever it was, though, it was much improved. If you’ve been here in the past and not liked it I would suggest you try the happy hour, it was a much more enjoyable experience this time around.

Light Bistro
2801 Bridge Ave
Cleveland, OH 44113
(216) 771-7130
www.lightbistro.com

Marotta's

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Located down in the epicenter of the Cleveland Heights dining scene on Lee Road (near Cedar), sits a small restaurant named Marotta’s.

Housed in a long narrow space, Marotta’s utilizes every square inch of space available. As you first walk through the door you are immediately greeted by the hostess. To your right is a velvet curtain that helps keep the draft from running through the restaurant. I’ve actually found that two of the warmest seats are the ones behind the curtain.

One of the things that stand out the most, to me, is that the wait staff is very attentive. If it’s one thing I hate it’s an understaffed restaurant (One Walnut comes to mind). Water glasses were filled. Bread replenished. Food comes out hot. The service was just fabulous.

When I was out to lunch with my mother at Sweet Basil, Dan Joyce (the owner) cited Marotta’s as one of the best East Coast pies in Cleveland. I’m on the East Side, and the truth is this is the only place for New York style pizza. One word of caution: if you order I think it’s best to order for sit down. I don’t think it holds up very well on the ride home.

So did we get pizza? No.

I find it hard to order pizza when there are so many good things to get off the dinner menu. Regina ordered the Veal Marsala Scallopini. Sauteed in sweet marsala wine with mushrooms and fresh herbs, she thought the sauce was okay, but wished she could have had the Florentine sauce instead.

I went with the Florentine which is sauteed chicken breasts with spinach and white wine cream sauce and a side of pasta. The chicken was cooked perfectly and wasn’t swimming in sauce. A little restraint can go a long way. I was really happy with my choice.

We like Marotta’s. We aren’t as big on Italian food as we were when we were younger, but this is a good place.

Marotta's
2289 Lee Rd
Cleveland Heights, OH 44118
(216) 932-9264
www.marottas.com

Huli Sue's

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When one thinks of Hawaii they usually think of palm trees lazily swaying in an ocean zephyr as waves come home to the white sandy beach. Of course The Big Island certainly has that. But what if I told you there was a town on the island where the belt buckles are big, and the pickup trucks are even bigger. Where the Big D meets the Big I. Where the beach boys aren’t, but cowboys are. Would you believe me?

Welcome to Waimea. Not where they hold big wave surfing contests, but where cattle is king.

We drove through here last year on our way from Hilo to Kona. It’s a place that certainly warrants a visit if you’re able to make it to The Big Island. We spent the day here and were told that we just had to stop at Huli Sue’s.

Huli Sue’s is located in the Fukushima Store on Mamalahoa Highway as you’re headed out of town. Let me start by saying that you definitely want to go there on an empty stomach. Decorated with rough hewn timber and a ranch motif and the enamel coated metal dishes, Huli Sue’s takes you to another place.

Since Regina doesn’t like to eat a lot at lunch she ordered the black bean chili. The portion, as you can see, is huge. She said that it was good, but heavier and much more food than she likes to eat in the middle of the day.

I had to have the Pork Sandwich with Fries and Cole Slaw. *As I right this my mouth is seriously starting to water, honest to God.* I ordered the bolder of the BBQ sauces and it was absolutely awesome; a perfect tanginess to it, but not too tomatoey. I thought the chunks of pork were definitely reminiscent of Texas. There was no ground meat here. The fries were very unique in that the salt was stuck to the fries, like you would find on a hot pretzel. I don’t know how they did it, but these things were incredible.

We came up here to go to Merriman’s and visit the Parker Ranch. Huli Sue’s Barbecue and Grill was an afterthought. If you can’t tell from the tone of the review, this is a Waimea must see (so are Merriman’s and the Parker Ranch). Come on an empty stomach and schedule dinner for no earlier than 7 or you’ll still be full. Huli Sue’s is a winner.

Huli Sue's BBQ and Grill
64-957 Mamalahoa Hwy
Kamuela, HI 96743
(808) 885-6468

Holuakoa Café and Gardens

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Holualoa is a an old town nestled up against the mountain about a five minute drive from Kailua Kona. As you make your way up through the town on Mamalahoa Highway you’ll see numerous art galleries. If you’re headed north and almost headed out of town you’ll see Holuakoa Café on your right hand side.

Parking is a little daunting because you have to hurry up and find your parking spot before someone whips around a corner and hits you. The signage won’t scream, “It’s right here!” Keep your eyes peeled for the strings of Christmas lights if it’s dark, otherwise you will see no sign.

As you walk into the “dining” room you see that it is actually almost all outdoor seating with the majority of it being covered. With a meandering path as you approach the wait station, Holuakoa sets the mood very well.

Their menu changes daily, so the waiter was more than happy to let me take the menu home so I could remember exactly what I had. They gather as much locally grown, or caught, food as they can. As a result, the composition of the menu is constantly changing.


To start things off we ordered the Local Fig with Gorgonzola-Dolcelatte and Macnut Honey Crostini. The figs were good, but I could have fed my face with the crostini all night long.


Regina ordered the Grilled Pork Tenderloin with Hawaiin Pumpkin Braised Baked Risotto, Baby Swiss Chard, Golden Raisin Merlot Sauce. She liked the tenderloin but thought there was way too much risotto. She was a little disappointed that there wasn’t more fish on the menu.


I went with the Red Wine Braised Local Beef Shortrib with Holualoa Rainbow Carrots, Heirloom Turnips and Red Bliss Potatoes and Cabernet Glaze. I, however, did not feel there was too much of anything on my plate. Everything but the bones disappeared from my plate. I thought the cabernet glaze particularly well done.

I was so stuffed from dinner that I couldn’t possibly eat another bite. The waiter had other ideas, though. He was able to twist my arm enough to get to take a piece of Lilikoi Cheesecake to go. I have to admit, it made a great snack later that night.

Creativity is abound at this gem up the hill. Portions are massive, so if you have a big appetite this is a place to try. Prices are inline with what you would expect from a nicer dining experience, but by no means as expensive as the resorts.

I think it would be a great place to finish the day after nosing around Holualoa for the afternoon. Be warned though, the town itself pretty much shuts down at 5pm. I think it should also be noted that they do serve what appeared to be an excellent brunch on Sundays.

Holuakoa Café
76-5901 Mamalahoa Hwy
Holuloa, Hawaii 96725
(808) 322-2233

Mi Pueblo

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Mi Pueblo is a Mexican place that we had been meaning to try for some time. On Sunday we decided to give it a try since we weren’t really in the mood for anything too fancy.

Located just down the street from University Hospital, Mi Pueblo serves your typical Mexican food. Walking in it looks like most any Mexican restaurant you’ll find in Cleveland.

The chips and salsa were decent, but the next bit was more amusing than anything. After we ordered, the waitress put down in front of us my Corona and…….chicken noodle soup!?!? Whaaaaat??? I like chicken noodle soup, especially when it’s complimentary and cold as balls outside. However, chicken noodle soup at a Mexican place was a first for me.

Regina ordered the Shrimp Fajitas. They came with onions, peppers and the standard sides of rice and guacamole. She asked to switch out the rice for refried beans with cheese and they gladly obliged. I had the Pollo a la Plancha which was grilled chicken marinated in guajillo pepper sauce and served with grilled onions, rice, charros, pico de gallo, and guacamole. I like spicy food and this certainly fit the bill. It wasn’t what I call topical heat (like a spice rub or a sauce with a bunch of hot stuff in it), it was a developed heat that I could taste throughout the chicken. I liked it.

As far as Cleveland Mexican food goes, it’s a slightly above average place with typical prices. If you’re looking for a cheap night out and your on this side of town, it’s is a viable option.

Mi Pueblo
11611 Euclid Ave
Cleveland, OH 44106
(216) 791-8226
www.mipueblorestaurants.com

Big Jake's Island BBQ

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I had heard good things about Big Jake’s Island BBQ, in Captain Cook. Being a huge fan of barbeque, I knew this was where I was going to be having lunch. Regina was less than thrilled to hear my choice. It’s a little heavier than she likes to eat for lunch.

As we pulled up Jake (I’m assuming it was Jake) had a massive super-charged truck parked out front. Hooked up to the back of his rig was a huge smoker. Before I even pulled in I could tell this was going to be a good lunch.

We walked up to the window and I knew what I was going to get the ribs. Ribs are pretty much the measuring stick for most barbeque places. Sticking to one thing helps me pit one against the other. I ordered the half a slab dinner with baked beans and cole slaw. The guy that took my order was big, and had a loud New England accent (I’m guessing New Hampshire or Massachusetts).

Big Jake’s is actually connected to a convenience store. Located out front are picnic tables under a big awning. As we waited for our order I was impressed with the lack of fly problem that usually comes with the outdoor barbeque dining experience.

After a short time the order was ready. I take one bite of the ribs and it’s pretty obvious that these things had been cooking at a pretty low temperature for quite a while. Truth be told, you could have been missing every tooth in your head and eaten these things. They were fall off the bone good.

On the down side, it’s pretty obvious that the sides were straight off the truck. They weren’t bad, they weren’t great. They were just your standard fare.The other thing I noticed is that it was served with white rice. I completely understand why the rice is there, but it was a first for me.

All things considered, I’d go there again. If you happen to be this far south, by all means, drop by. I can’t say that I’d come all the way down from the resorts just to eat here. But if you’re in the neighborhood, it’s definitely worth a look.

Big Jake's Island B-B-Q
83-5308 Mamalahoa Hwy Ste B
Captain Cook, HI 96704
(808) 328-1227

Ceviche Dave's

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Tucked in a business park to the left of Home Depot sits an awesome local find in Ceviche Dave's. A fellow Chowhounder alerted me to this tiny stand, sandwiched between local stores and offices. They have a great sign (see below) on each side to catch your eye. The parking lot is around the back.


Upon entering, we asked what fish was featured in the day's ceviche and they pointed to a bright colored flag in the corner. Hanging on the wall was about 5 or 6 different flags with different pictures of fish on them. Depending on what the owner brought back from the fishing dock, that’s what gets put in the ceviche. On our visit the fresh catch was marlin. They also try to use as much organic produce as they can.

When asked what was good, there was positives about so many of the different offerings that we decided to just go with the sampler (everything is $10 or under). The sampler comes with a small portion of four different ceviches, chips, and bread.


Favoring the spicier items, Cal preferred the Escondido (fresh fish in habanera sauce with cilantro, onions, sweet bell peppers, corn and raisins). I gravitated towards the Ta’apuna (Tahitian style poisson cru in coconut milk, with green onions, parsley, bell peppers, and cucumbers). I loved the Abreojos (farmed shrimp in a blend of cilantro, onions, pecans, mandarins and orange juice) but had to limit my consumption as I'm allergic to oranges. The sampler was actually so good that we quickly ordered a second.

Ceviche Dave’s gets a huge thumbs up from us for using biodegradable trays and “to go” containers, along with biodegradable spud ware (made from potatoes) cutlery, and recycling containers.

A lot of locals were started rolling in as we sat down. There weren’t really any tourists that I could see, but due to the location I wouldn’t think there would be. This is a great place to go if you’re going to the airport. Located maybe five minutes from the airport, it’s a great place to stop before or after a flight, or if you’re going to the National Energy Lab.


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Ceviche Dave's
73-4976 Kamanu St
Kailua Kona, HI 96740
(808) 326-4737