Wednesday, March 5, 2008

Yes we can . . .

make leftover sauce taste new, and do a whole lot of other stuff depending on who you ask (One of whose commercials are finally going to come to an end, at least for a short bit.). Pictured above is last week's tomato and sausage sauce, this time on pasta, refreshed with some sauteed sliced onions, diced carrots and celery, and dried hot pepper flakes. I also added a touch of cream and some pasta water. It was a whole new sauce.

After a very good dinner at one of my favorite Columbus (Ohio) restaurants, The Burgundy Room, last night, and with another coming up tomorrow at Bar Cento (check this out if you're curious--in collaboration with Slow Food Northern Ohio), a simple comforting meal seemed appropriate. As for The Burgundy Room, Monday night was retail wine night, with some really enjoyable bottles available for under $30. As for the food, the hits included a Snapper Special, a very solid Mixed Greens Salad (with some of the best onions I've ever tasted), a Beet Dip, a Rabbit Confit (served like a rillette), Shrimp and Grits, and awesome Caramel with very good Honey Vanilla Ice Creams. Misses, in the opinion of a co-diner and me, included the Green Apple and Celery Salad, and, in the same co-diner's opinion, Duck Spring Rolls (which I didn't try). Overall a great eating experience.

Does Cleveland's 2182 Bistro and Wine Bar stack up to The Burgundy Room? It's a totally different feel, but it may be the area's closest answer for small plates of pristine food and great wine priced reasonably. Can't say I'm a fan of the location though.

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