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Read Our Recent Review In The Plain Dealer :
Joe Crea, Cleveland Plain Dealer
Every so often, summer wears me down. So I've got this thing where I draw the drapes, hike up the AC and enjoy the sort of dinner usually reserved for sometime in February. Next day, I'm ready to haul out the briquettes and start grilling again. Maybe that strikes a chord with you. If so, Kevin Powers, chef-owner of 2182 Restaurant in Brecksville, may have you in mind for the luxurious wild-game dinner he has planned for Monday.
The evening starts with a rarity, turtle soup garnished with a garlicked frog leg. Next comes the chef's take on Waldorf salad, served with a seared breast of pheasant. After you've dug into the grilled quail-topped cassoulet, consisting of wheat bean ragout, smoked bacon, rabbit and veal sausage, move on to Powers' wild boar pot pie made with papardelle noodles, oyster mushrooms, English peas and pearl onions. If you're still hungry (how?) consider the savory capper, an elk rib chop with sweet potato and parsnip puree.
Powers takes pleasure in this sort of culinary challenge. He grew up in the business, a member of the family that operated Broglio's restaurant in Independence for about 50 years. Powers' grandfather, Walter Semproch, opened Broglio's in the 1950s.
"Cooking is like a crossword puzzle for me," he says. "It's 'let's do some of this and a little of that, and see what we can put together.' After all, it's fun being in the kitchen."
The chef is currently finalizing the list of wine options he'll pair with each course -- a $30 supplement to the $90 feast. He has settled on most courses except for the meal's finale.
"Maybe an ice wine, maybe a riesling," Powers muses. "There are lots of options for a meal like this."
Beef Vegetable Soup
Atlantic Salmon Caesar Salad
Center Cut Sirloin Steak Frites
Cocoa And Vanilla Bean Cheesecake
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