Executive Diner

Executive Diner
2516 Sylvania Avenue
Toledo, OH 43613
419-472-EGGS

Monday-Saturday 6:00AM - 2:00PM (Winter Hours 7am - 2pm)
Sunday 7:00AM - 2:00PM (Winter Hours 7am - 3pm)

Visa, Mastercard, American Express, Discover


Building upon the great success of El Camino Real, El Camino Sky, and El Camino Ann Arbor local restaurateur Jesus Angel brought together a team of professionals to create "Executive Diner". House manager Jennifer Hurst and executive chef, Jared DeBlaere worked with Jesus to develop a standard diner menu accented with Mexican specialties. They also have a liquor license that allows them to serve beer, mimosas, Bailey's and coffee and Bloody Mary's.

The restaurant features an open air kitchen that is elegantly appointed with hand laid mosaic tiles, a stained glass drop ceiling, and a polished copper partition. The dining room is comfortable with both tables and booths dressed with copper salt shakers and pepper grinders. Decorated with custom built wood paneled walls and a library in the entry, Executive Diner has a welcoming home-like atmosphere. The decor, combined with a wait staff dressed tastefully in black shirts and pants, makes Executive Diner a family and business friendly alternative to the "eggs and legs" diners of Toledo.

The food at Executive Diner is as good as it reads on the menu. The "Firecracker Shrimp" ($9.50) includes ten shrimp coated in a special blend of tortilla crumbs, cheese and chipotle peppers and deep fried to crispy perfection. It is served with El Camino's homemade salsa and tastes delicious with a Bloody Mary ($4.00) featuring a dash of Chohula hot sauce and a fresh celery stalk. Order "Firecracker Shrimp" for the table the minute you are seated.

Mexican breakfast specials include Yucatan Eggs/Huevos Motulenos ($5.50), Submarine Eggs/Huevos Submarines ($5.50), Divorced Eggs/Huevos Divorciados ($5.50), and a choice of a Mexican Burrito ($5.50) or a Tex-Mex Burrito ($5.50). All are served with home fries and contain traditional house made Mexican ingredients such as red and green salsa, chorizo (spicy Mexican sausage) and fresh Mexican cheeses all provided by the kitchen staff at El Camino.

One of my guests tried the waffle ($5.50). It was cooked perfectly and served with tasty syrup. Another friend tried the traditional Eggs Benedict ($6.50) The hollandaise was a sunny yellow color, smooth and had just the right amount of lemon juice. However, it seems that the chef that morning was still working on his timing for the poached eggs. The Mexican omelet ($6.50) is fluffy and features El Camino's home made chorizo and Mexican style cheese. It is also served with home fries and toast.

Executive Diner is popular with neighborhood regulars, breakfast fans, and even clergy from local parishes. As Jennifer Hurst explained, "Executive Diner is a gift to the neighborhood that has been so supportive to El Camino." She added, "We wanted to price the menu so someone can have breakfast and a drink for $10, tip included." At these prices, you can afford to leave a bigger tip.

I look forward to heading back and sampling the Executive Diner lunch menu soon.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

La Scola

La Scola
5375 Airport Highway at Reynolds Road
419-381-2100
Monday through Friday.: 11 - 10
Saturday: 11 - 11
Sunday: 4 - 9


Owned by legendary Toledo restaurateur Gus Nicolaidis, with management by Moussa Salloukh, and culinary leadership of Chef Chris Dewart, La Scola combines the talents of these three restaurant veterans in a new and warm setting.

The team transformed the former "Bungalow" into a romantic and friendly space with the addition of dozens of black and white photographs featuring well known Toledo families. The bar is large and, along with a lounge area with comfortable leather seating, accommodates the crowds waiting for a table.

We called ahead to advise the staff that we were running late on an 8:30pm reservation. We waited in the bar for about twenty minutes for our table. It was fun to check out all the old photographs and all of the people who came to La Scola for the Saturday night of a holiday weekend.

Once seated, we were a little disappointed to be moved to the meeting room in the back. Typically, those with reservations get prime seating and we would have preferred to wait a little longer to be able to be seated in the main dining room. Also, as Toledo is a pretty casual town, other restaurant owners in Toledo have reserved back dining rooms as a great place for those patrons who prefer to wear athletic attire to fine dining establishments. This option allows everyone to be served, but it honors the "special occasion" diners by putting them in the main dining room and surrounding them with other guests who prefer to dress up a bit for fine dining. With all of that said, we found the meeting room to be pleasant, with a soothing fireplace in the background.

We started the meal under the recommendation of our server to try the Calamari la Padella ($8.95) and the Bruchetta Formaggio ($7.95). The calamari came in a light red sauce with roasted bell peppers, shallots, herbed olive oil and fresh tomatoes. We asked our server to bring us some bread to mop up the savory remnants of the sauce. The bruchetta is a signature version and should probably be renamed "Ciabatta Formaggio" as it was made with thick slices of ciabatta, rather than the thinly sliced and toasted pieces of bread that are typical of bruchetta. It included pesto sauce as well as alfredo sauce. My table mates enjoyed this new interpretation of a classic Italian favorite.

After placing our order, we were quickly served our salads. We sampled the house salad, made with mixed greens, grape tomatoes, croutons and Gorgonzola cheese with a sweet white balsamic vinaigrette ($3.95) and the Caesar salad ($3.95). While the portions were ample, none of the salads came with the home made croutons listed on the menu. With the heavy traffic that evening, I would suspect the kitchen simply ran out of croutons earlier in the evening. I'm sure this will be resolved quickly.

For dinner, I ordered the pasta vognole ($15.95). Described as "Chopped fresh sea clams in garlic and olive oil (white) or garlic and tomato (red) with linguini and crostini", I was again surprised with a variation on the dish. Typically, white clam sauce is clear. It is made with olive oil, garlic, parsley and a little red pepper. The clams are sauteed in the seasoned olive oil and then some of the water from the pasta is added at the last minute to thicken the sauce. At La Scola, the clam sauce was made with cream. My plate did not arrive with the promised crostini. One of my dining companions noticed that the pasta had been broken in half in the kitchen (sacrilege in Italy) and we agreed that the noodles were not served al dente. This is the first month that the restaurant is open and I suspect that the pasta consistency will improve as the chef gets accustomed to the timing for feeding these large crowds.

I noticed that with the exception of the marinara sauce, all of the pastas are made with cream sauce. Again, this is a spin on classic Italian. Pesto sauce and Bolognese sauces are not made with cream in Italy. Ever. On my second visit, I asked the waitress about this, and she explained, "This is how they make bolognese in the North of Italy". It would be more honest to say, "Toledo diners prefer more subtle flavor and adding cream accomplishes this". Adding cream to standard pasta sauces is a trick Chef Dewart probably picked up while working at Ciao! or Rosie's Italian Grille and while it is neither authentic nor my preference, it does sell more pasta in Toledo.

My friends ordered the Veal Piccata ($18.95), Bistecca Toscana ($24.95), Filetto di Manzo ($26.95) and the "Costolette di Agnello", a special Australian double-boned lamb chops with chanterelle and morel mushroom demi-glace, served with Gorgonzola polenta ($24.95). The veal piccata was terrific and all of the beef and lamb entrees were served exactly to the temperature preferences requested.

I returned for lunch a few weeks later. I ordered the Margherita Pizza ($8.95) and a Caesar salad ($3.95). The pizza was less than adequate. The crust was soggy. I would expect this to be improved as the kitchen staff gains more experience. On this visit the Caesar salad came with the homemade croutons. However, the dressing does not have the distinguishing essence of lemon or anchovies found in Caesar dressing. My dining companion ordered the Manicotti ($7.95) which is rolled pasta filled with herbed ricotta cheese and served with a trio of marinara, alfredo, and pesto sauce. The presentation resembled the flag of Italy and was charming. However, the earthy blend of fresh basil, garlic and pine nuts that defines pesto sauce was completely absent. The pesto at La Scola is a light green alfredo sauce with a hint of basil flavor.

The dessert menu is extensive. None of the desserts are made on site. We ordered the Torta di Cioccolata ($6.95) and the special Tiramisu served in a balloon wine glass ($6.95). The torta was attractive and tasty. The tiramisu was a marscapone and chocolate frappe, however it looked pretty in the glass with two lady fingers sticking up out of it. I recommend saving your calories for the entrees.

Coffee at La Scola is strong, rich and served in a coffee cup with a paper liner and a saucer garnished with three whole coffee beans. Chocolate covered coffee beans or a traditional biscotti would be even better.

La Scola is a great American restaurant with an Italian theme. The steaks and chops are terrific, and the menu contains clever Italianized names for American dishes such as "Reubenetta" (Reuben Sandwich) and "Il Cuneo" (wedge salad). Eating real Italian food at La Scola is like looking for real Australian cuisine at Outback Steakhouse. That doesn't make it bad. I just hope to manage expectations for Italians or Italio-philes looking for the real thing. Regardless, American steakhouse cuisine is always a winner in Toledo. La Scola will be packed with long waits and a loyal group of regulars for many years. I will return to enjoy the ambiance and its virtues as a steakhouse.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Chocolate Challenge

I love a challenge. I am a competitor. As much as I hate this label and the evil connotations often associated with it there is no denying my genetic predisposition to win.

When the opportunity to compete for the "Top Chocolate Chef" arrived with the prize being a seat as an official judge for the Junior League of Toledo's first "Chocolate Soiree", I knew I had to make a run for it.

I spent a few days intermittently contemplating my options. After scanning a few cookbooks for chocolate confections, I decided to try my hand at Champagne Truffles. My recipe comes from the James Beard Foundation Book Award winner, "Savor the Moment: Entertaining Without Reservations" from the Junior League of Boca Raton. It was a Junior League contest, and I figured this might be a good fit.

After several botched batches I learned that in making truffles:
1) temperature counts
2) don't second guess a call for "semi-sweet" chocolate - ever
3) fine champagne makes great truffles

Here's the recipe and the adjustments I made:

6 oz. semi-sweet chocolate, chopped
1/4 c (1/2 stick butter, chopped
3 tbs. heavy cream
1 egg yolk beaten
3 tbs champagne
1/4 c. unsweetened baking cocoa mixed with 1/2 tsp. cinnamon

Combine chocolate, butter and heavy cream in a medium saucepan. Cook over low heat until the chocolate melts, stirring constantly (I found that a double boiler is a better choice for better control of the heat). Stir a small amount of the hot chocolate mixture into the egg yolk; stir the egg yolk mixture into the hot mixture. Cook over medium heat for 2 minutes longer, stirring constantly.

Remove from heat and stir in the champagne. Spoon into a small mixing bowl. Chill for 1 hour or until completely cool, stirring occasionally.

Beat at medium speed for 1 minute or until the color lightens and the mixture is slightly fluffy. Chill for 3 minutes longer or until the mixture holds its shape.

Shape into 1 inch balls by scraping a small ice cream scoop, melon baller or spoon across the surface of the chilled mixture. Place on a tray lined with waxed paper. Chill until very firm.

Roll truffles gently in the cocoa and cinnamon mixture. Place in decorative cups to serve.


A few tips:
1) I used Belgian chocolate and Moet & Chandon White Star Champagne. After all, you should never use champagne you wouldn't drink or chocolate you wouldn't eat!

2) After rolling the ganache into small balls, freeze it. When it comes out of the freezer it is easier to get a smooth round, globe-like shape before coating it.

I did my best to set up a pretty display and "sell" my confection by explaining the origins of the truffle and the joys of chocolate ganache. Unfortunately, I didn't win. I was told that I lost by 1 vote to a chocolate and strawberry struedal bar. Oh, well. It was a fun challenge and great to catch up with old friends.

Second place. C'est la vie.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Great Sushi at Sori Sushi

Sori Sushi
5236 Monroe Street
Toledo, Oh
419-720-7640


There is nothing more exciting than a new and fabulous restaurant opening its doors in Toledo. In a town where sushi restaurants are becoming as common as falafel shops, it is always exciting to find a star.

Enter Sori Sushi and prepare to be dazzled. Chef Kenny Ro is a 25 year veteran to Sushi preparation. Chef Ro shared the highlights of his career include working for the top rated sushi restaurants at both the Luxor Hotel and the Tropicana in Las Vegas. Most recently, he worked for five years at Yoko Restaurant in Toledo.

Sori Sushi features a large and diverse menu. Sushi, teriyaki, bento boxes, soups, Asian appetizers, dessert and a variety of other special items complete the ambitious menu. Chef Ken Ro and Sori get fresh fish from Chicago and Columbus, daily. You can see, smell and taste this high quality immediately.

Upon being seated at the sushi bar, Chef Ro presented us with a complimentary amuse-bouche. This delicate combination of crab meat, cucumber and a light nutty sauce was a preview of the sublime flavors to come. My dining companion and I started our meal by ordering the spicy tuna bowl. This was a special preparation of fresh spicy tuna, roe, and a light portion of finely sliced green onions. It was served with a second bowl containing sticky rice. It was an extraordinary mix of tastes and textures.

Next, we sampled the house Sori Roll ($8.95). Named after Chef Ro's wife Sori, it contains spicy tuna, salmon, red snapper, and crab all artfully arranged and wrapped with cucumber. The cucumber provides a subtle crunch and delicate flavor contrast to the sashimi. We also ordered a Spicy Tiger roll ($9.50) that contains shrimp tempura and is topped with spicy tuna and avocado. It was excellent. Finally, we ordered the white tuna sashimi. The pieces were served on a bed of shredded daikon. The presentation was beautiful and the fish melted in my mouth. On Mondays, Tuesdays and Wednesdays, sashimi is .99 per piece for dine in orders.

Second only to the cuisine is the artwork in the restaurant. Sori Ro studied Asian Art techniques while attending college in Seoul, South Korea. Her art ranges from modern mixed media, to traditional script paintings, and more traditional crafts. There are beautiful prints, paintings, as well as small framed leaf arrangements that form whimsical animal shapes. I particularly enjoyed the alligator and elephant dried leaf compositions near the sushi bar. It will be tough to keep the restaurant open and not end up selling the art from off of the warm, butterscotch colored walls.

Sori Sushi provides great sushi at reasonable prices in a pleasant atmosphere.

You will be seeing me regularly at Sori Sushi.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Sakura: Japanese Steakhouse

Sakura Japanese Steakhouse

5294 Monroe Street

Toledo, OH

419-843-1300

Toledo shines with the simple elegance of sushi restaurants! For years, Kotobuki was the only Japanese restaurant in the area that served sushi. If you are over 30, you may remember En Japanese Steakhouse that opened and closed in the 1970s, only to come back as a strip mall steakhouse and sushi spot a few years ago.

Now, there are about 10 sushi restaurants, a few take out locations and sushi has been added to the menus of most steak and fish restaurants around town. Add the grocery stores offering fresh sushi and one would assume that maki rolls and tempura are surpassing hamburgers and french fries as the great American meal. This doesn't necessarily qualify any of us as experts in sushi, but I think we are all learning more about the properties of raw fish.

Recently, Sakura opened on Monroe Street near Franklin Park Mall. Locally owned and operated, Sakura offers a full sushi menu and the showmanship and fun associated with a Japanese steakhouse. The owner, Vince Li, is originally from Hong Kong but he has lived in Toledo for the last 12 years. He also owns the China 1/Tokyo Grill in the strip mall between Monroe Street and Sylvania Ave (where they meet near Secor), and the China 1 in Sylvania in the Major Magic's strip mall.

Li and his team did a terrific job converting the space from a sports bar to a Japanese Steakhouse, with a pleasant and Eastern influenced ambiance. At the entrance, guests cross a small wood bridge over a Japanese fish pond with a stone fountain. The bar is directly in front of the door and the sushi bar is to the left. I suspect that the layout is well designed and conducive to a quieter dining area when the bar is full at night.

The main dining area is surrounded by lacquered bamboo fencing with Asian inspired arches. The raised and semi-private tatami eating area is charming for those who don't mind removing their shoes and sitting at these special low tables. However, this area does not include the hibachi grills. There is also a private dining room with four hibachi stations to accommodate up to 50 guests.

My companions and I sat outside of the main dining area in a booth and decided to try the sushi. We ordered the Kamikaze ($9.25) , Volcano ($10) and Toledo rolls ($10.25), some white tuna sashimi ($2.75/piece), as well as an order of Chirashi Sushi ($13.50). There was a $2.50 additional charge for each soup. I ordered the mushroom broth which was rather salty but featured thinly sliced mushrooms and scallions floating in the broth. The miso soup was standard fare. The green tea was a lightly steeped brew and served hot in traditional stoneware cups.

The sushi was adequate. While the rolls and sushi were artfully arranged the color, texture, and quality of the fish in the Chirashi was uncertain. There is a vibrancy to the color and a particular shine on fresh sushi that is unmistakable. These qualities and the expected texture of raw fish were absent from the sashimi. It should be noted that Sakura uses white pickled ginger, rather than pink, so the lack of color should not be a concern for diners accustomed to the pink version. After the meal, we decided to walk over to the sushi bar to inspect the fish and found the smell of old fish present. Just as it is in American fish houses, the scent of raw fish in a clean sushi restaurant should be imperceptible.

Unfortunately, Sakura falls short as a sushi destination. I am optimistic that the Japanese Steakhouse menu is much better as it is the central focus of the restaurant. While we ate our lunch, there were three or four families sitting at the Hibachi tables enjoying the slicing and dicing and interactive entertainment that is so much a part of the Japanese-American steakhouse tradition.

For my next visit, I will try the steakhouse menu or enjoy a bowl of soup in the tatami seating. However, I am reluctant to send anyone here for sushi.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

9/21/07: The Glass City Gourmet wishes to thank Kango for his comments about this review (See comments). The text in green reflects efforts to make the original message about my experience at Sakura clear to readers. In the original text, I had NO concerns about the color of the pickled ginger. I mentioned it because one of my dining companions had not seen white pickled ginger before, and I hoped to make it clear to readers that this is not a problem. I apologize for not stating that clearly. As for the consistency of the sushi, there are many terms to describe sushi. "Firm" is a relative term and I now know to be less specific in describing sushi that does not match my previous experiences.

Tailgate Revisited

Friday night was a shopping and cooking fury as I made preparations for the big tailgate. I got a late start, heading to the store at about 7:30pm to fill a basket with all the necessary ingredients.

A trick I learned from my favorite caterer of all time is to write your shopping list on a piece of paper divided into quadrants for each section of the grocery store. In other words, instead of just writing the list of ingredients (one recipe after another), you take the time to put the dairy items from each recipe in a list of dairy stuff, the veggies in the produce list, etc. This makes for fairly speedy shopping and prevents me from having to go back and forth for ingredients that somehow got missed along the way.

By 9pm I was unloading groceries at my Mom's house. As anyone who has ever been to my place knows, it is a galley kitchen and there is no multi-tasking in a galley kitchen. So, with the mega granite kitchen at my disposal I had enough space to work like an octopus on methamphetamine. Simultaneously, I boiled red skins, blanched green beans, baked chicken for my sandwiches, cooked up the marinade for the artichoke and mushroom salad, sliced and marinated the veggies for my roll ups, whipped up the sauces for the roast beef sandwiches, and sliced and diced like a pro.

Presto!

In two hours I had three prepared salads and all the trimmings for the interior of three different kinds of sandwiches. Oh, how I love a large kitchen...six burners, two ovens, a large double sink for fast clean up, a vegetable sink with disposal, about 15 yards of solid granite counter top and a double door stainless steel fridge to hold everything! Yowsa!

The next morning, all I had to do was buy some booze. The list of salads is on the last entry. For the sandwiches I ended up making:

1) Roast beef with horseradish/cream cheese/sour cream spread, alfalfa sprouts, and cranberry/orange relish on Italian bread.

2) Turkey, pepper jack cheese, sprouts, and guacamole on pumpernickel bread

3) Roasted chicken with marinated mixed vegetables rolled into either tomato basil or spinach basil flat bread.

I served water, iced tea and do-it-yourself cocktails of lemonade, raspberry vodka, ice and a handful of fresh raspberries to float.

The menu was a hit. Coupled with a basket of enormous homemade chocolate chip cookies from my cousin, Gail and a tray of assorted mini brownies (chocolate toffee bars and the good old fashioned nine layer bars you may remember from childhood!) made by my Mom - this was one helluva tailgate!

Too bad the weather didn't cooperate. I ended up serving the whole thing indoors...and then caravanned over to the theater to watch the BF perform in Harvest Theatre's "Taming of the Shrew" at the Ottawa Park amphitheater. For those of you who love Shakespeare, you can catch the show this Saturday or Sunday at 3pm (The amphitheater is located at the corner of Midwood and Kenwood, behind the Police Station in Ottawa Park).

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Savory Steak Salad

I'm not sure where the trend originated. Someone came up with the idea of combining dried fruit, nuts, bleu cheese and red onions with varieties of lettuce to create a more interesting salad . The farthest back I can go in my own cookbook colletion is to a salad with blue cheese, pear, and a walnut vinaigrette from the Silver Palate Cookbook published in 1989. I do know that once this combination hit mass production at national chain restaurants and got drowned in sweet raspberry vinaigrette dressing, it lost it's zing.


Last night, I had a few people over for a light summer dinner. I served this hearty salad, an assortment of cheeses and crackers, along with some fresh cut fruit and a glass of wine. Starting with a few ingredients I already had in my apartment, I did my best to update the unique combination of strong cheese, sweet dried fruit, and earthy nuts. I hope this leaves the McDonald's version in the dust...



Savory Steak Salad

(Serves 4)



1 - 1lb. sirloin steak (grilled or broiled to preference, and sliced into 1/2" strips
1 1/2 bags of European lettuce mix, rinsed and dried (yup, I'm a cheater!)
3/4 lb. asparagus spears (lightly cooked, and plunged in an ice bath to cool and keep the crunch)
1/2 c. dried cranberries
1/2 c. crumbled bleu cheese
1/3 c. toasted pine nuts
1/4 red onion (sliced thinly into rings)
3-4 leaves of fresh basil
balsamic vinaigrette to taste
crushed black pepper

Pepper the steak on both sides, to taste, and then Broil or grill the steak to preference. While it cools for a few minutes, wash the asparagus spears. Clip off the tough ends. Bring water in a large saute pan to boil. Add asparagus spears. Turn off heat and let sit for 2-3 minutes or just until asparagus is "tender crisp". Plunge into a bath of ice water to cool and retain bright green color. Cut asparagus into 1 inch length pieces and chill. Return to the steak, and slice it against the grain into 1/2 inch thick strips. You may refrigerate until just before serving.

Toast pine nuts. I prefer to use a small saute pan over a medium flame, or spread the nuts on aluminum foil and put into a toaster oven on 325 F until the nuts get lightly browned. Remove and put in a glass cup or bowl to cool to room temperature.

Crumble bleu cheese into another small container and refrigerate. Slice the onion and store in a Ziploc plastic bag until ready to serve. Wash and dry basil leaves. Stack them on top of each other and roll it up legthwise, like a jelly roll (could also look like a green cigarette). Using a sharp pairing knife, hold the roll steady and slice every 1/8 inch starting at the tip of the leaf and ending with a slice to cut off the stem). This is easier done than typed. It is known as creating a "chiffonade" of basil. Set the basil aside. It may be refrigerated in a closed container or plastic bag until ready to serve.

When ready to serve: Rinse and dry the lettuce leaves. Place them in a large salad bowl. Add all of the other ingredients and spread evenly across the top of the lettuce pile. I started with the beef, then the asparagus, the onions, then the cherries, then the nuts, the basil, and finally the cheese. I prefer a light amount of dressing, so I tossed mine with a quarter of a cup of salad dressing and left additional dressing on the table for people to add as needed.

Salad ingredients may be prepared, and chilled, for up to 6 hours in advance of serving.


“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

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Frozen Lemon Torte

Spring is in the air and a warm night is the perfect time to indulge in something sweet and refreshing. This frozen lemon torte takes minutes to make, but is always a crowd pleaser. I typically go to a locally owned Italian market (Sofo's) to buy the gourmet lady fingers. These should not be confused with the yellow, cake like lady fingers sold in most chain grocery stores as 'lady fingers'. They are NOT the same thing. The Italian version looks pretty with the light glaze and dusting of extra fine sugar on one side, and their crunch holds up during baking.

2 (3 oz.) packages of ladyfingers

2 (14 oz.) cans of sweetened condensed milk (OK to use 1 low fat can)

8 egg yolks

1 cup freshly squeezed lemon juice

2 teaspoons freshly grated lemon zest

8 egg whites

1/4 tsp. cream of tartar

confectioner's sugar

1 thin lemon slice (twisted) or one large strawberry for garnishing the top of the finished dessert

Preheat the oven to 375 degrees. Line the bottom of a greased 9 inch spring form pan with some of the ladyfingers, trimming the lady fingers to fit if needed. Stand the remaining lady fingers around the edge of the pan, with the pretty side facing out. You will need to cut the bottom ends so the tops of the lady fingers are EVEN with the top of the edge of the pan. This is important! I missed this little clue the first time I made this and it just looked silly to have the tops of the lady fingers towering over the lemon part.

Whisk the condensed milk, egg yolks, lemon juice and lemon zest in a large bowl. Beat the egg whites with the cream of tartar in a mixing bowl until stiff peaks form. Fold into the lemon mixture. Spoon into the prepared pan. I've always found that this recipe makes more filling than you need...so maybe you can use some leftover ladyfingers and a small souffle pan to make a mini tart? Bake for 20 to 25 minutes or until the top of the torte is light brown.

Cool pan on a wire rack. Freeze, covered with foil, for up to three months.

To serve, remove the side of the pan and place the torte on a cake plate. Dust lightly with confectioner's sugar and arrange the lemon slices in the center of the torte. Let stand at room temperature for 15 minutes before serving. I like to fan a strawberry on each plate. Leftovers may be refrozen.

Gotta be honest about that picture of the torte...I don't suppose I'm fooling anyone that the photo is a half a torte! I used it as the end of a dinner party before remembering that I wanted to put this lovely dessert on the blog. Oops.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Rouge Bistro...Mais Oui!

Rouge Bistro
6060 Renaissance Place
(off Holland-Sylvania Road btwn Sylvania Avenue and Brint Road)
Toledo, OH 43623
419-824-5890

(Due to technical issues with Blogger, this is a reprint from 1/07) Dinner on New Year's Eve is always a festive occasion. It was a pleasant surprise to enter a well decorated space and be transported to the ambiance of a contemporary French bistro.

The entryway contains a large fountain surrounded by four large columns papered with black and white photographs. The main room is divided into two areas, the elegant dining room and the bar with ample seating. The main dining room features white table cloths and modern leather chairs. The banquettes are dark wood with large black framed mirrors on the walls behind them. Dividing the bar area from the restaurant is another wood banquette decorated with large candelabras and an enormous vase with a grand bouquet of fresh flowers. The tables on the bar side are uncovered but the comfortable leather chairs remain. The bar also contains a communal table. Throughout the restaurant there are sensual large scale line drawings of female nudes on the ceiling. The red silk covered chandeliers, wood accents, red walls and black and white photographs are lovely and complement the subdued lighting.

There is something nice about leaving the bar traffic at the door on your way to a fine dining experience. However, the idea of providing a more informal atmosphere near the bar is chic for diners who prefer to dress causally. It will be a great asset for separating the business crowd from the very casual "regulars" on weeknights. We were seated on the bar side, near the front door and next to the piano and found that we were the official greeting committee as everyone heading for the bar needed to pass our table, and many others, to get there. If you watched closely, it was like seeing the diners at a row of tables doing "the wave" all night as each local celebrity entered the restaurant and headed to the bar.

The chef at Rouge is John Wesley. Most recently, found in the kitchen at Mancy's Italian. However, he is best known as the chef de cuisine at J.D. Wesley's: a locally owned fine dining establishment with an open kitchen that closed in the late '90's. Wesley's had many regulars, who were often spotted mid-week dining at the bar in jeans or sweatsuits and enjoying banter with the chef. Chef Wesley has a devoted following that will ensure the success of Rouge.
With this in mind, my dining companions and I were surprised by the ho-hum menu with entrees ranging from a slow cooked lamb shank in a citrus tomato au jus ($14) to two 8-10 oz cold water lobster tails ($58). No tantalizing essences, reductions, or unique flavor pairings to tempt us. Just the standard fare of beef tournedos, salmon, steaks, and chops. Personally, I'm bored with mashed potatoes as a featured side dish.

The salads were a la carte $5.50-$6.00. I enjoyed a roasted beet salad with haricot verts(French green beans), goat cheese and the mildest sliced fennel I've ever tasted. The dressing was a pleasant citrus vinaigrette. For dinner, I ordered the poached and braided salmon. It arrived virtually unbraided with three strands of salmon askew on a pile, and I mean a PILE, of wild rice. The Dijonnaise sauce was a sunny yellow pool sans gout. The accompanying sauteed vegetables were tender crisp but drowning in butter. My tablemate commented, "it looks like a plate slapped together for a banquet of 1,000 people".

The service was excellent. Our waiter, Jake, was previously a service star at The Vineyard. He is well versed on the menu and wine selections. He is extremely knowledgeable and attentive. It is always a special treat when the waiter can accurately describe the specials, wines on the menu and serve both the wine and the meal properly.

As it was near midnight when we finished our meal, we passed on the infamous chocolate "sac du bon bon" ($9) and other desserts to watch the ball drop over Times Square in a private home. For the uninitiated, the sac du bon bon is chocolate mousse inside of a chocolate sac with the shape and thinness of a paper bag. The sac is placed on a puddle of raspberry coulis and garnished with a little whipped cream and fresh raspberries. C'est magnifique!

I am apt to give new restaurants the benefit of the doubt during the initial weeks of being open. However, Rouge Bistro has the makings of a special place for dining in Toledo.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

PS. I returned this week to sample the appetizers. Accompanied by two friends, we ordered the fresh mussels, steamed with white, wine, garlic, shallot, and served with "thyme enhanced fries". I enjoyed using the fresh bread on the table to mop up the savory broth. The fries were sprinkled generously with a sea salt and herb mix and served in the traditionally French footed wire cone lined with parchment paper. The plate of three cheeses included St. Andre, Brie and Roquefort($9.50). While the menu suggests that the plate also contains sliced apple, the apples were replaced with chopped cucumber on an endive leaf and butterfly shaped crackers. I can only assume that a more varied assortment of cheeses and more refined crackers will come with subsequent menu updates and enhancements.

Wild Mushroom Warmup

There is nothing more warming than a hot steaming bowl of risotto in the middle of winter. Last night, I went to our local Italian grocer (Sofo's) to pick up the essential ingredients to make a batch.

I was blessed to have a semester abroad in Italy and live with a family while I was a junior in college. Every night, my Italian mother would rush through the door at 8:00 to begin making dinner. She and her daughter owned a lingerie boutique that closed at 7:30pm. She literally ran into the house and went straight to the kitchen to start preparations. I always put my homework aside to talk to her while she cooked and try to pick up some of her recipes. This was something she served as a "primo piatto". She would probably be a little surprised that I serve it as a winter meal with a nice crisp salad with balsamic vinaigrette. However, I did learn that wild mushroom risotto tastes best with a glass of Orvieto Classico.

Wild Mushroom Risotto

32-48 oz chicken stock
2 tbs olive oil
1 cup arborio rice/risotto
.5 oz mixed wild mushrooms (dried)
2 tbs fresh rosemary leaves (or 1 tbs. dried) - thyme also works well
4 oz sliced fresh mushrooms
1/2 medium yellow onion
1 clove garlic
2-3 tbs. freshly grated Parmesan cheese
salt and pepper to taste

Begin by placing a large, deep saute pan on a medium high burner. Add olive oil. Saute onions just until they are clear and start to soften. Add the garlic to the pan. As the onions are softening, pour 1 cup boiling water over the dried mushrooms and soak in a separate bowl (not on the stove). I like to just use a glass measuring cup for this project and just microwave the water.

Return to the pan and add the risotto and stir briskly to coat each piece with oil. Continue to cook, stirring frequently, until the edges of each kernel start to become clear. Add the chicken stock about a half to 3/4 cup at a time and stir briskly until it is almost full absorbed by the rice...keep adding a little at a time while the risotto is fully cooked. After about twenty minutes, drain the mushrooms that were soaking in water (reserving the liquid). Add the reserved liquid to the pan and keep stirring. Add salt and pepper to taste. Once the risotto starts to absorb the mushroom broth, it will start to turn a light brown. At this point is is safe to throw in all of the mushrooms and thyme or rosemary. It usually takes about 40-45 minutes of constant stirring and adding the liquid to full cook the risotto. Once it is cooked, it will have a creamy consistency. The risotto will be mostly translucent with a small white cloud if you like it a bit al dente. At this point, you can grate Parmesan cheese on it, stir gently while still in the pan. Divide among four bowls and serve with additional grated Parmesan cheese.


Bon Appetito!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

More Fun With Tofu

After my first experiment with tofu, I decided that the second pound deserved the courtesy of a great recipe. I immediately reached for the James Beard award winning cookbook, "A Spoonful of Ginger: Irresistible, health-giving recipes from Asian kitchens" by Nina Simonds. Every recipe is carefully explained and fool proof.

As the cookbook states, "This hearty and delicious entree incorporates the best of Sichuan cooking: The spicy sauce plays off the contrasting textures of the tofu, crisp peanuts and crunchy broccoli."

"Tofu stir-fried with vinegar is a traditional folk remedy for malaria and dysentery. Peanuts are believed to improve the appetite and lubricate the lungs. An age old remedy for hypertention is ground peanut shells that is steeped in water to make a tea that is drunk three times a day for at least 20 days."

Vegetarian Kung Pao with Broccoli and Peanuts

1 1/2 lbs. firm tofu, cut into 1/2 inch slabs

1 pound broccoli, ends trimmed and stalks peeled

5 1/2 tbs. canola or corn oil

Seasonings

3 tbs minced scallions, white part only

2 tbs minced garlic

3 tbs minced fresh ginger

1 teaspoon hot chile paste

1 cup 1 inch lengths scallion greens (about 5 scallions)

1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained

Sauce (mix together)

1 cup Classic Chicken Broth (canned or boxed is an ok substitute)

1 tbs. soy sauce

3 1/2 tbs. rice wine or sake (cooking sherry works in a pinch)

2 tbs. sugar

1 teaspoon toasted sesame oil

1 tbs Chinese black vinegar or Worcestershire Sauce

1 1/4 tbs corn starch

1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out the excess water/ Cut the tofu into slices about 1/2 inch thick and 2 1/2 inches long. Place them in a bowl.

2. Cut away the broccoli florets and separate into bite-sized pieces. Cut the stalks on the diagonal into 1 inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water, and drain again.

3. Heat a large, heavy skillet and add 2 1/2 tbs of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.

4. Reheat the skillet or a wok, add the remaining tablespoon of oil, heat until hot and add the Seasonings. Stir fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir fry over high heat about 1 1/2 minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Drifting Away...on St. Valentine's Day

As Toledo emerges from a Level 3 snow emergency**, I await the preparation of a Valentine's Day dinner with my Valentine. On the menu tonight: filet mignon, polenta with a portabello mushroom ragout, a light salad, and a sinful dessert involving large amounts of dark chocolate. Perhaps the dessert is wishful thinking on my part?

I have to admit that I have a really poor track record when it comes to romance. I managed to order some Teuscher champagne truffles on line, and they arrived in a timely fashion. Perfection. Given that the nearest Teuscher chocolate shop is in Chicago, this was well received as a thoughtful gesture. However, my attempt to write a sweet and sentimental message on a greeting card ended in tragedy.

My Valentine is house sitting for parents in Florida. Unknown to me, all mail is being forwarded to the sunshine state. While I am not ashamed of my affection, the idea of his octogenarian parents seeing my romantic sentiments by inadvertently opening the envelope leaves me a little apprehensive. What if they read it? What if they decide I'm a little "over the top" or slightly deranged? Or worse yet, they are not sympathetic to my sloppy sentiments and less than perfect spelling!

For now, I will direct my attention to the preparation of polenta. Ciao, bello!

8:54PM Dinner was a tasty as it looks. The portobello ragout included rosemary, garlic, a splash of red wine and a yummy cream sauce. Dessert exceeded my wildest expectations. My Valentine secretly steamed open a handful of fortune cookies and put in some homemade fortunes. So kind, so thoughtful, so delicious! I am in lust, in love, in culinary bliss. The Glass City Gourmet can drift away in a gust of gourmet delicacies and romantic mischief.

** For those in more temperate climates, during a Level 3 snow emergency all "non-emergency" traffic is forbidden by law. It's not that law enforcement wants to issue tickets to offenders, it's just that extraneous traffic will prevent road crews from efficiently cleaning up roads and increases the probability of accidents. This is serious business. Level 3 emergency status is rare...even in the snow belt.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Tofu...Who Knew?

I'm the first person to admit having a fear, and perhaps even a suspicion, about tofu. In defense of tofu, it is a low cost, low fat and high protein staple. In the interest of culinary research, I bought a 16 0z. package from Claudia's Natural Food Market (3344 Secor Road - Toledo, OH).


After spending a few minutes in the parking lot googling "tofu" I found a seemingly innocuous recipe:


Tofu Stir Fry with Broccoli and Carrots
1 tsp. toasted sesame seeds
1/2 c. water
1/4 c. dry sherry
2 Tbs soy sauce
1 Tbs cornstarch
1 tsp chicken seasoning
3/4 tsp ground ginger
1 cup sliced carrots
1 clove garlic
3 cups broccoli florets
6 oz. tofu (cubed, MoriNu Lite)


Stir fry carrots and garlic in a small amount of cooking oil for 2 minutes. Add broccoli and continue to stir fry for 3-4 minutes or until the broccoli starts to soften a little. Push the veggies to the side to create a well in the middle of your wok. Add the sauce and stir until the sauce becomes thick and bubbly. Add the tofu and toss all ingredients for an additional minute (to heat the tofu and season the vegetable mix). Sprinkle with toasted sesame seeds and serve with a side of cooked rice.

I have absolutely no idea what "chicken seasoning" is. Sounds to me like something that people buy to season the flour before whipping up some fried chicken. Or maybe its something you can sprinkle on a breast before grilling? Regardless, I substituted "Trader Joe's 21 Seasoning Salute". This is always flavorful and does not contain salt. I also prefer to use Lite soy sauce to save a few grams of salt. I drained the tofu of water and cut up the pieces into 1/4 inch thick rectangles. I suppose 1/2 inch cubes would have been good looking, too.

The recipe tastes a little bit too much like the sherry. I think next time I'll cut it back a bit. Otherwise, its a great recipe. Easy to whip up with minimal ingredients and a pleasant flavor.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

A Taste of Thai in T-Town

Bangkok Kitchen
582 Dussel Dr. Maumee, OH
419-897-7777


One of my favorite evenings in Toledo involves a large table at Bangkok Kitchen and an ecclectic group of people sharing dishes, passing hot tea and laughing together.

Our host is a glass artist and metalsmith with an international reputation both for her work and vivacious personality (www.labinostudio.com). Among her friends, she is known for being a great chef and an exceptional hostess. Thai night is always full of surprises...

Last night, she brought the "Stump" family. We toasted their reunion and the coming new year with a chilled bottle of blanc de blancs champagne. I was delighted to recognize one of the Stumps as my favorite, former yoga instructor. I was so sad when she and her family moved out of town. Her husband is an accomplished painter (www.jasonnikel.net) . Her brother, a talented chef based in Jackson Hole. I was in heaven. This is my idea of perfect dining companions. In one conversation I was learning about using coffee grounds as part of a seasoning rub for seared elk...in the next we were talking about the permanent collection at the Munson-Williams-Proctor Arts Institute in Utica, NY. I was totally blissed out!

The assorted dishes flew fast and furious around the table. Laab, drunken noodles, curries, spring rolls, more spicy cold salads, steamed fish, roasted duck and more. 15 people, at least a dozen dishes, and it ended up costing $14.00/person with tip. This is just another joy of Thai night.

Get a nice group of friends and head over to Bangkok Kitchen for sensory overload. If your only experience of Thai food is a plate of greasy, tasteless Pad Thai noodles - ask for help. The waitstaff knows the menu well and will be able to help you broaden your horizons with more interesting and authentically Thai flavors...thai basil, lemon grass, cilantro, red chili pepper, and curry.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Sushi in Suburbia

I'm not sure when, or even how, it happened but Sushi has taken a huge turn to the West and gone completely mainstream. In an effort to seduce the Midwestern palate, Japanese sushi chefs have developed a variety of maki rolls to suit even the most sushi-shy of Midwesterners. Cream cheese, artificial crab meat, and even "Tasuda Age" (fried chicken nuggets) are now part of this hybrid cuisine. "McMaki Rolls" must be in product development as I type this.

Restaurant Pacific
7629 Sylvania Avenue
Sylvania, Ohio 43560
419-841-8484

Upon entering Restaurant Pacific, it is clear that the restaurant is designed to appeal to the masses. It features bright yellow walls adorned with flat screen tvs that display looping videos of tropical fish swimming in their natural habitat. The videos are mesmerizing, and I couldn't help but stare at the walls while waiting for my dining companion.

In an effort to sample the menu, we ordered the "House Dinner for Two" ($29.95). This is described as "Our famous boat dinner for two, now served with chef special Sashimi, Sushi Roll, Vegetables Tempura, Lobster Tail, Teriyaki Steak, Seaweed Salad and daily side in boat style dish. In addtion, it also includes miso soup, house salad, Yakisoba and choice of ice cream."

The first dish is the Yakisoba. These are cold soba noodles in a peanut sauce. The sauce is rather salty and somewhat bland. We were both underwhelmed with the first course. The miso soup and house salad are standard Midwestern sushi house fare. I'll never really know how a bibb lettuce salad coated with an orange, ginger, and rice wine vinegar dressing made it to the Midwest sushi house menu, but it is wildly popular in this town. The miso soup is hot and predictably pleasant.

As soon as we finished the starters, the infamous boat dinner for two docked at our table. The boat is beautiful. Each piece is artfully arranged and the presentation is certainly Japanese. One of the unique features of the meal is a boiled lobster tail filled with teriyaki grilled chunks of lobster meat. While I found the meat to be a bit dry and chewy, my dining companion had no trouble finishing the remaining pieces. She was equally pleased with the assortment of tempura vegatables. I managed to find a couple of small pieces of sushi grade tuna in the tip of the boat and promptly devoured them.

Surely there is a place for a Japanese restaurant that serves Americanized dishes. Judging by the crowd that night, and the number of stir fry dishes on the menu, this is what Toledo wants.

If you are looking for "Sushi light" this is a lovely restaurant with a great mix of Americanized Japanese and Chinese dishes. It is probably a good place for family dining as well. The cooked dishes outnumber the sushi dishes about 8:1 so it may be a great place for someone who has never tried Japanese cuisine of any kind.

For now, I will continue my quest to find a sensuous plate of sashimi in Toledo, Ohio (hira giri, please). In the meantime, there's always NYC....

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Bistro Wasabi

Bistro Wasabi
3150 Chappel Drive
Perrysburg, OH 43551
419-872-1988

Bistro Wasabi is an oasis of local sophistication in the midst of a synthetic culture shopping area. Tucked on a side street of "Levis Commons", Bistro Wasabi offers an eclectic mix of Japanese sushi house favorites, Asian fusion creations, and the Toledo staple of steaks and chicken. Chef John Kim, formerly of the Toledo based Fujiyama, shines in this Zen-like ambiance.

During my first visit, I dined with "the girls" on assorted Maki rolls ($5-$18 per roll), the seaweed salad ($6), and a spring roll ($10). The seaweed salad was a delicate mix of seaweed, sesame seeds, chopped peanuts, curly & crispy rice noodles and a gentle rice wine vinaigrette. My dining companions were surprised, but pleased, with the addition of small pieces of red onions in this salad. The spring roll, wrapped in rice paper, was served chilled and featured julienned vegetables with shrimp, as well as two unique dipping sauces. One was a spicy, vibrant red Southwest chipotle pepper sauce and the other a hot and sweet combination of orange marmalade and chili peppers. If this is how Wasabi Bistro does fusion...I want more!

I returned within the week for lunch with other friends. This time I ordered the "3-Course Lunch Express" ($15/four options) to sample more of the sushi. The miso soup was pleasant, the Asian salad luscious, and the nagiri zushi did not disappoint me. While I prefer to eat sashimi as hira giri (big, perfectly cut, unadorned pieces of fish), the nagiri zushi alternative was excellent (Nagiri zushi literally means "squeezed sushi" and is sashimi pressed onto a small, oval rice ball often with a small amount of wasabi between the rice and the fish.). I am anxious to return and see if hira giri may be requested.

My companions ordered the Teriyaki sampler ($9) appetizer that included marinated and grilled skewers of chicken, beef and shrimp and a perfect cylinder of the richest mashed potatoes I have ever tasted. Although I detest mashed potatoes in fine dining establishments, the heavy cream and butter ladden treat on our table sent my chopsticks flying while I used my fork.

In the interest of additional research, I also sampled the "Sosun Steak Hoggie" ($9), as well as the Sapporo maki roll ($6) and spicy tuna rolls ($10) on the plates of my friends. The hoggie tasted like a Teriyaki version of a Philly cheese steak and certainly offers an acceptable alternative to those who don't care for sushi.

On both visits, my friends noticed that the menu is void of iced green tea or the ubiquitous, non-alcoholic "ginger-beer" favored in Asian fusion restaurants. I inquired with the owner, who assured me these options are being investigated. However, the restaurant features a full bar with both an ample wine and sake list.

As for the decor, it is a simple combination of hardwood floors, Japanese screens, and contemporary furniture. With museum white walls, a zinc bar and subtle blue neon accents, it has a "Sex and the City" feel. The space is extremely loud when the restaurant is full. The walled off sushi bar may offer a more quiet place for intimate dining. Although my table mates on both visits felt that the mostly black and white interior could use a bigger splash of color and some cieling or wall fabric to absorb some of the noise, everyone agreed that Bistro Wasabi is a welcome addition to an otherwise predictable mix of chain restaurants.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Dinner at Rosie's Italian Grille

Rosie's Italian Grille
606 North McCord Road
Toledo, OH 43615


Since 1983, the Barone family has operated Rosie's in Toledo. Originally, a family style pizzeria known for "hot mamma bread" and rectangular thick crust pizza, Rosie's had three locations and even a frozen foods line in local grocery stores. Times have changed. While the original pizzeria on Sylvania Avenue remains Rosie's Italian Grille on McCord Road takes a swift turn from pizzeria to trattoria as executive Chef, Chris DeWart, attempts to create a more authentic Italian menu in Toledo.

For purists, Toledo offers few options for true Italian cuisine. Chef DeWart comes to Rosie's from Ciao and a stint as an executive chef for Dana Corporation. The menu at Rosie's Italian Grille features Florida grouper and yellow tail snapper with a choice of eight tempting preparations. I chose the grouper ($23) with "tomato caper salsa", as it seemed closest to Mediterranean cuisine. It was both light and delicious. Pasta's range from baked rigatoni ($14) to a seafood with mushrooms pasta ($20) featuring shrimp, scallops, fresh mushrooms, asparagus, capers and white wine. Rosie's still allows diners to choose their own pasta shape to accompany the selection of sauces. Carne includes a stuffed bell pepper with an undefined "meat blend", rice and tomato sauce ($16) as well as New Zealand baby lamp chops ($22), and a 14 oz. veal porterhouse ($27).

My party was particularly pleased with the Caprese salad appetizer and noted that the mozzerella was as fresh as the sliced tomatoes and basil leaves. We inhaled the Zingerman's bread on the table, eagerly mopping up the balsamic vinaigrette remaining on our Caprese plate. While many of the entrees are creative departures from an Italian menu, Chef DeWart manages to avoid the themed chain restaurant cliche of serving some version of garlic mashed potatoes with the selection of carne. The list of optional side dishes includes sauteed spinach ($5), an Italian classic. For hometown traditionalists, Rosie's signature pizzas and "hot momma bread" are still on the menu. When we learned that none of the desserts were made in-house, we opted for coffee and cappucino. The dessert list includes tiramisu ($4), key lime pie ($4), cannoli ($3) and some form of chocolate cake ($4).

The McCord Road building is completely redone and includes an intimate bar with brightly colored Venetian style glass lighting and Thursday through Saturday night, features live music. We appreciated the subdued volume of a talented Jazz trio. The main dining room is comfortable, with simple booths, tables and quietly tasteful decor. It also features a lovely ceramic tiled fireplace but the wall mural and institutional cieling tiles are tacky remnants from the pizza parlor days. With the new Rosie's patio in clear view, I could easily imagine myself dining al fresco during the summer months.

The wait staff was pleasant, but unknowledgable about the menu or proper wine service. The waitress asked, "Have you ever had this wine before?" in lieu of pouring a small taste for me to check for the condition of this particular bottle. With this preface, it is probably no surprise that she flopped the bottle onto my glass as she poured it.

In spite of the need to increase the transition to fine dining with more service staff training, this is a bold departure from the old Rosie's and, with such an ambitious chef and sous chef, it should continue to become more refined as the menu evolves.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".