A star is born again . . . Plans for the resurrection of the, closed since last September, are moving forward slowly. Owner John Cook had originally hoped to reopen his popular macrobiotic coffeehouse this spring at 6421 Detroit Avenue, in space next door to the Cleveland Public Theatre. But the death of a close relative this winter forced Cook to put the renovation of the former Perry's Family Restaurant on the back burner. Now, Cook says, the interior design plans are drawn up and financing has been arranged, and he is optimistic the larger, more grown-up Red Star will rise again this summer.
Six-course steal . . . Todd Thompson, assistant manager at Lakewood's Pier W (12700 Lake Avenue) and head of the restaurant's wine program, will go to almost any lengths to get us to drink more wine, including playing host to a six-course, seven-wine dinner on Tuesday, April 4, that -- at a mere $28 per guest -- may be one of the best dining deals of the decade. The event will feature the products of Benziger Family Wines, a Sonoma, California producer, matched to a variety of delightful-sounding foods, and served informally at "dining stations" located throughout the restaurant. Among the pairings will be the winery's Reserve and Carneros Chardonnays, poured with poached salmon; a rare-to-Ohio Imagery Series Cabernet Franc, sampled with tuna sashimi; Pinot Noir, served with duck salad, herbed crackers, and fresh breads; and Cabernet Sauvignon, matched to roasted leg of lamb. For dessert, Imagery Series Zinfandel Port will be served with an assortment of chocolate confections. Between courses, winery rep Chris Benziger will be on hand to educate and inform on all things vinous. What more could you possibly want from a Tuesday evening? Call 216-228-2250 for more info.
Get 'em while they're hot . . . Exec Chef Steve Parris has been making additions to his high-test menu at the Fulton Bar and Grill (1835 Fulton Road, 216-694-2122). Among the revved-up offerings are Peppered Filet with goat-cheese mashed potatoes, asparagus, and mango-chipotle catsup, and Dry Tabasco-Seared Angus Sirloin with rocket and chayote salad, roasted peppers, poached garlic, and a fresh lime-juice-and-soy syrup reduction. And that dynamite chocolate-chipotle brownie that we love? It's a regular part of the new dessert menu.
Tips are encouraged. Contact Elaine T. Cicora at email@example.com.