Food & Drink

Best Surt and Turf 

Foie Gras-Steamed Clams at Greenhouse Tavern

You can keep your tiresome filet and lobster tail. In terms of bang for the buck, the return on the investment is poor. Us, we'll take Greenhouse Tavern's foie gras-steamed clams time after time. If ever there was a pairing of land and sea that exceeded expectations, this is it. Admittedly, we've never pondered a clam-and-foie pairing, but this dish is proof that some higher power — and chef Jon Sawyer — obviously has. Remarkably simple, the popular dish is made by melting foie gras mousse into the steamed-clam broth to create a sauce with incredible depth and richness. Of course, the stick of whole butter doesn't hurt. We devour the clams early for better access to the sauce, which we sop up with the accompanying grilled bread.

2038 East Fourth St., 216-393-4302,



Subscribe to this thread:

Add a comment

Recent Comments

  • Re: Best Cakes

    • Welp! After checking their website, uh, nevermind, White Flower. There's NO WAY I can justify…

    • on July 22, 2017
  • Re: Best Corned Beef/Deli

    • Simon's in Brecksville has the better corned beef. A friend told me she was going…

    • on July 22, 2017
  • Re: Best Cakes

    • What? No Michael Angelo's on Broadview Rd in Seven Hills? Or is that too far…

    • on July 22, 2017
  • Re: Best Butcher Shop

    • Had some AWESOME, very tender ribeye meatballs at an Italian restaurant in Providence, RI. I…

    • on July 22, 2017
  • Re: Best Tacos/Happy Hour

    • Meh, it's a fancy Taco Bell. Drinks are good though.

    • on July 16, 2017
  • More »

© 2017 Cleveland Scene: 737 Bolivar Rd., Suite 4100, Cleveland, OH 44115, (216) 241-7550
Logos and trademarks on this site are property of their respective owners.

Website powered by Foundation