Lots of things…many apologies for not updating over the summer. Here is a nice catch-up (fun fact, I love bbq sauce but hate catsup). And another update coming very soon of a rather fancy culinary experience…
First, Trio in Tremont.
Restaurants don’t last forever, I guess I thought BAC wasn’t going anywhere. Trio took over the space. It doesn’t feel all that different inside, which is fine since it is simple, upscale, and comfortable. The menu is new-American/Small Plate with some artsy options. 
Favas Beluga lentils, avocado, cucumber, sheep’s ricotta, salsa seca, agave 9
This was delightful. This was a superbly balanced dish. The textures, the tart, sweet and savory. SO many components that worked really well together and wasn’t like anything I have had before. I really appreciate when a dish causes me to reevaluate an ingredient, in this case, fava beans which I was previously indifferent toward. I understand why our waitress suggested this. 
Agnolotti: Goat cheese-lemon, peas, asparagus, mushroom, lamb neck, demi 18
I broke a few day-long vegetarian spree (I never really try to go on these, I am just very excited by veggie options). I was glad it wasn’t a huge portion of meat because I now get worried about my stomach handling rich/heavy meat dishes. Also, environmentally I feel better about eating lamb compared to beef or pork. This dish was heavy and satisfying. The peas and asparagus were barely cooked, and the raw/andante-ness helped them hold their own in the sauce. The demi was salty and savory and all the components together worked well together.
Broccoflower Tabbouleh tomato, bulgur, parsley 8
I Love cauliflower. Eric Loves Tabbouleh. We felt this dish was….fiiine. It was a fine tabbouleh but there was nothing that set it apart. I felt it could be seasoned more or if the broccoflower were roasted it would have enhanced the taste. 
A deconstructed parsnip tiramisu.
Not sure where the parsnip was. It was a mascarpone ice cream that was intensely creamy, a cream/mousse, and coffee foam and shortbread pieces.
This was a good dessert. When I a piece with all the components it did remind me of tiramisu. The flavors were good and the plating was modern in a way that I did not expect. I am not a coffee person and the foam was highly caffeinated tasting.
So, small issue.. there cocoa dust sprinkled on top…. AND the plate had dark brown specks. I kept trying to scrape it off 😛
OVERALL: We went here directly after skydiving, so we were a little hyped up on adrenaline. This was a good meal but I was still hungry after (we often split 2 small plates, an entree, and a dessert). The tabbouleh was solid but did not differ enough to justify putting it on a menu, also I love broccoli and cauliflower and I couldn’t really taste them. The favas were awesome and the pasta was delicious. I would maybe go back as I felt there were a lot of things on the menu I found intriguing and they are doing some fun and innovative things.
Let’s just take a moment to talk about two items on the brunch menu at Heck’s Cafe.
Zucchini Bread (v) $8: Almond Butter, Brulee Bananas, Grape Molasses, Cocoa Nibs, Toasted Coconut, Chia Seeds. THIS IS FANTASTIC. SO many ingredients that I love working well together in caloric teamwork.
Below: Bruschetta Priogies!!
The LARGEST steam buns ever from Koko Cafe (a new addition to Koko Bakery). Both of these (I tried to put the chopstick in the photo for perspective) were only $3.50!!!!
Cathy’s Ice Cream Sandwiches. Custom make your perfect cookie-ice cream sandwich, including topping (well it goes on the outside so maybe that’s not technically the best term…). For five dollars you get a delightful treat and they are HALF PRICED during late afternoon happy hour. 
Located in the beautiful historic Arcade (across from Chocolate Bar), this place excites me. Well, the kinda creepy baby heads on the ceiling more confuse me. 
You pick your cookie (and I learned after that you can 2 different ones for your sandwich). I went with M&M but was pulled toward brownie. I feel if I would have picked a fruity ice cream I could have gone with molasses or snickerdoodle. 
I picked coconut chocolate ice cream and patriotic sprinkles. Mostly because it was more photogenic than chocolate chips…
He got PB cookies, White chocolate truffle ice cream, and toffee bits.
OVERALL: please go here. I hardly ever bother mentioning ice cream in this city that isn’t Mitchell’s but this place made me genuinely happy. It’s fun and honestly, I really hope they do well with walk-up traffic downtown when it’s not summer or basketball season.
We took a foraging class offered through Larder Delicatessen. DO THIS! Even as an outdoorsy biologist I realize I know practically nothing about mushrooms. We made some rather fancy omelets out of the mushrooms we gathered.
Also, go to Larder (follow them on FB as the menu is small but changes daily and often features ingredients that are foraged). I have had their cheesecake and matzoh mac and cheese. The store is in hingetown and definitely worth checking it out.
A few shots from Seattle.
Underneath this PILE of fruit and toppings are some buckwheat pancakes. Portage Bay had a topping bar that you could go to UNLIMITED TIMES. We ate off the mangoes, berries, coconut and whipped cream and then GOT MORE! We got our 13 dollars worth on this one. 
Ube cheesecake from Hood’s Famous Bakery. We walked a while to get to this (literal) hole in a wall. This Philapino bakery uses a purple yam for flavor and color. 
If you go to Seattle, check out Wandering Goose. Biscuits with mushroom gravy. Heaven. Or you could just open a location in Cleveland and I’ll be there frequently. 
Kinda food related, but the gum wall near the market… fish are being thrown upstairs from this location. I learned that they do scrape off all the gum every so often and let it start again. 
Nue (Featuring World street food) South African Bunny Chow for breakfast, called A Sunny Bunny. This is a half loaf of bread, hollowed out and toasted. Inside is curried chicken and veggies and topped with an egg. We went there based on a picture we stumbled on of this dish and were not at all disappointed.
Brunch served every day until 3 PM!
Somebody, please make this donut trend a thing in Cleveland?
These were served at Sienna Tavern. This restaurant is an establishment of Fabio (from Top Chef fame) in Chicago. The food was delish but not very photogenic/ I was starving and attacked it too quickly. The dessert service is sometimes controlled by the next door donut place, BomboBar.
We got Nutella, caramel, and chocolate squeeze bottles. The waitress assured us that a lot of patrons squeeze the remaining contents directly into their mouths. That or she could totally tell we were going to and wanted us to feel more confident in living our truth.
Evan Eats Cleveland 
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