The Feed first look: The Cleveland

Acme alum Ken Corrow highlights seasonal vegetables at this rustic New American restaurant.

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  • Photograph: Jessica Lin

    The Cleveland

  • Photograph: Jessica Lin

    Roasted beet salad at the Cleveland

  • Photograph: Jessica Lin

    Skirt steak at the Cleveland

  • Photograph: Jessica Lin

    Bulgur wheat with yuk choy at the Cleveland

  • Photograph: Jessica Lin

    The Cleveland

Photograph: Jessica Lin

The Cleveland

It’s no secret that haute vegetables are having a moment right now, from tableside carrot tartare at the luxe Eleven Madison Park to an artful sweet-potato-and-buttermilk plate at Blanca out in Bushwick. In this era of exalted produce, chef Ken Corrow has astutely honed his cooking chops in some au courant kitchens: Scandinavian-inspired Acme (where black carrots get their own showcase plate) and locavore haven Anella (which boasts a backyard greenhouse). Starting Monday at the Cleveland—a 36-seat diner kitted out with a zinc-topped bar and red oak floors—the toque will spotlight seasonal produce in approachable dishes. Roasted beets are served over Lebanese yogurt with herbs, while butternut squash two ways (roasted, pureed) accompanies roasted chicken. Desserts, like a sweet-potato cake with chocolate mousse, similarly display a passion for root vegetables. The menu’s earthy approach is also reflected in the 14-bottle wine list, highlighting biodynamic and organic bottles. Check out the menu below. 25 Cleveland Pl between Kenmare and Spring Sts (212-274-0900)


SMALL PLATES 


Chopped salad ($11)


Chickpeas, marinated garden vegetables, mint, oregano, yogurt


Bulgur wheat ($10) 


Yuk choy, cranberries, hazelnuts, spicy red pepper sauce


Kale ($11)


Pears, almonds, sautéed onions


Roasted beets ($8)


Beet puree, herbed labne


Cauliflower soup ($7)


Granny Smith apple, sourdough crostini


MAIN PLATES


Rubbed skirt steak ($21)


Roasted blue potato mash, cippolini onion, parsnips, chimichuri jus


Roasted chicken ($18)


Butternut squash two ways, chicken sausage


Seared branzino ($20)


Charred eggplant, Lebanese cous cous, spicy red pepper sauce


Olive pappardelle ($15)


Tomatoes, peppers, wild oregano, black olives


Barley risotto ($16)


Shredded confit duck, braised prunes, caramelized onions


FOR THE TABLE


Sautéed kale, herbs, pears, pancetta chips ($6)


Spiced french fries with shaved pecorino romano ($6)


Yuk choy, cranberry, lemon ($6)



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