There was no better expression of the season than the spring pea toast dished up at Michael's Genuine. Atop a shingle of hearty toast sat light-as-air layers of minty mashed peas and fluffy burrata.
Photo by Emanuel Wallace
Strategically placed slivers of radish bring crunch to every bite, while a sifting of orange zest conjures warm Miami breezes. It’s dishes like this that exemplify seasonal cooking.
The Ohio City Galley brought thrills and spills in its first year, but man-oh-man, that burger from Tinman. That stall's legendary burger is a ridiculously savory stack of two thin patties, American cheese, special sauce, and sweet and spicy pickles on a brioche bun. It's plush, beefy and incredibly rich. Now the Ohio City Galley is closed and the burger should be available sometime this spring at Eugene Kitchen at Bottlehouse.
Our assumptions were upended at this sexy Lakewood restaurant, where sliders and pie are the main events. The build-your-own experience starts with fresh-baked rolls that are split and topped with a choice of a dozen hot fillings and various zippy slaws.
Part soup, part stir-fry, the shredded pork with pickled cabbage swaps the usual Sichuan kick in the teeth for the more subdued punch of preserved vegetables.
A deep bowl of flat noodles in chicken broth is capped with a nest of slender pork strips and crunchy-sour pickled mustard greens that tickle the tongue in a completely different way.
We can count on fast-casual spots for efficiency and affordability, but often surrender boldly flavored food in the bargain. That's not the case at Doug Katz's Chutney B, located in the Market Hall at Van Aken District.
Sure, it's a "bowl," but this one is powered by a dynamic spice blend that enlivens a turmeric-hued stew of chicken, carrots and mushrooms atop a bed of fluffy rice. Kick it up with zhug, a spicy herb-based condiment.
