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
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Photograph: Jessica Lin
Roasted beet salad at the Cleveland
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Photograph: Jessica Lin
Skirt steak at the Cleveland
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Photograph: Jessica Lin

Bulgur wheat with yuk choy at the Cleveland

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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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