This being Zack Bruell's fifth Cleveland restaurant, diners now know they can expect high-caliber service, an interior pulled from the pages of Architectural Digest, and a menu the size of Atlas Shrugged. What Bruell calls "modern French-American" might just as well be billed New Mediterranean, with nods to Morocco, France and Italy. In the end, the food is characteristically Bruellian: tidy stacks of meat and veg resting in an opulent sauce, diamond-cut by the acidity of lemon.
Like any good Fellini flick, this production is loaded with fantastic scenery. If that scenery is the journey, then the food must be the destination. Spanish, Moroccan, Turkish, Italian and Greek items combine in harmonious fashion. Think Italian wedding soup, wood-fired Turkish kebabs and Moroccan chicken and couscous. Enjoy the namesake film from a wrought-iron balcony as it is projected onto a large interior wall.
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