Saturday night was date night with my guy. We decided to try another restaurant to check off my list! We went to Danny Boys in Rocky River. I have heard from multiple people that it is some of the best pizza here in Cleveland.
Danny Boys does not take reservations. There was about a 30-minute wait when we walked in around 7:30. There were about 5 high top tables with checkers boards located in the waiting section of the restaurant. Luckily there was a table open for Jordan and I to play at. This made the waiting time go by very quickly! We had just started a second game when we were called to be seated. I think total wait time ended up being 20 minutes.
We each ordered a Moretti, a side salad, and split a large Clevelander pie. When we were waiting for our food we noticed that there is a deck of cards placed at each table! So we played a game of war- I won! Our salads came out quickly. The salad came with two large fresh, light, and doughy garlic rolls that were to die for. I could have had the salad and rolls for my meal! But I saved room for the pizza and let Jordan keep the extra roll for leftovers for the week.
Finally the pizza came!! The Clevelander pie has a “New York-style” crust and is topped “Chicago” style with toppings of cheese, pepperoni, garlic, basil, and topped with pizza sauce and parmesan cheese.
I loved this pizza. Sauce is my favorite part of pizza and on this pizza it the main focus. Absolutely perfect!
After dinner we were able to catch a beautiful sunset along lake Erie before meeting up for drinks with our friends Jon and Erin.
The rest of the night was filled with relaxing and catching up with Jon and Erin on Tommy’s back porch- which had excellent heat lamps!! There was also a live band performing. It was a perfect spot to catch up with friends over a couple drinks.
This classic Roman dish is simple, easy, quick, and most importantly, delicious!
- 3 eggs, at room temperature
- 1 ½ cups finely grated pecorino ramano cheese (if you can’t find this in your local grocery store you can substitute reggiano parmigiano)
- 2 Tablespoons olive oil
- 1/2 pound diced pancetta (1/2 pound of bacon is a great substitution if you are unable to find pancetta)
- Salt, to taste
- 1 pound dried spaghetti
- Freshly ground pepper, to taste
- In a large bowl, whisk together the eggs and the 1 ½ cups of cheese. Set aside.
- In a large skillet warm olive oil over medium heat.
- Add the pancetta and cook until it is browned and fat has rendered, about 8-10 minutes. Set aside. (DO NOT DRAIN FAT!)
- While pancetta is cooking, bring a large pot of water to a boil and cook pasta, until al dente, according to package instructions.
- Drain pasta, reserving 1 cup of the cooking water.
- Slowly whisk ½ cup of the cooking water into the egg-cheese mixture.
- Return skillet with pancetta to medium heat to rewarm.
- Add pasta and ¼ cup of the reserved cooking water to the skillet with pancetta and toss to combine.
- Remove the pan from heat and immediately combine with egg-cheese mixture and toss well to combine.
- Season generously with pepper
- Serve and top with extra cheese, if desired..
The hot pasta is what will cook the egg and produce a “creamy sauce,” but, without the cream! Enjoy with a side salad and a nice Italian wine.
Yes, I am a dietitian, and yes, I LOVE dessert. What would life be without a little something sweet everyday??
After a celebratory dinner for my new job with my parent’s on Friday, they took me over to Sweet Moses Soda Fountain and Treat Shop. This 1920s –style soda fountain shop is named after Moses Cleveland, Cleveland’s founding father. It is located on the Detroit Shoreway, in the heart of the Gordon Square Arts District.
The menu consists of house-made ice cream, milkshakes, sodas, malts, phosphates. It also has chocolate specialty such as chocolate cups, chocolate bark, caramel corn drizzled with chocolate, and fudge.
I was having a tough decision on figuring out what I wanted. Everything sounded and looked amazing. I ended up ordering the Shoreway Sundae: Coffee Ice cream, topped with hot fudge, toffee bits, almonds, whipped cream, and a cherry on top!
So like I said above… What would life be without a little something sweet everyday?? Or in this case, a major sweet indulgence every once in a great while?!!? With warm weather right around the corner, this is the perfect spot for a warm Cleveland summer night. And try and get a seat at the counter so that you can watch all the happenings at Sweet Moses!
Today is my brother Kevin’s 24th birthday. He left the United States September 22, 2010 to head to Azerbaijan to serve as a member of the Peace Corp. He resides in Oguz, Azerbaijan where he teaches English and coaches baseball.
Kevin's First Place on his own in Oguz, Azerbaijan
Kevin Coaching Baseball
He has kept a blog throughout his experience on the other side of the world. You can read by clicking this link: http://americanstrangerpc.blogspot.com/. He is a phenomenal writer!
Here are some pictures of the family over the past few years and up until Kevin left to begin his courageous journey.
Family Photo- Ireland, August 2008
Family Photo- Paris, France, August 2008
Sibling Pic- Kevin's Graduation, Boston, MA- May 2010. It was a little windy!
That's a little Better- Kiawah Island, SC, August 2010
My parent's and Kevin after his going away dinner- Cleveland's Little Italy
Kev and me the night before he left for Azerbaijan
So in honor of Kevin’s bday I made pasta. His favorite type of food is Italian. His favorite spot at home is in Cleveland’s Little Italy. He fell in love with Boston’s North End (little Italy) while he was at school at Boston University. Besides having a REAL McDonald’s Big Mac, Fries, and Shake when he arrives back home, I’m sure a good Italian meal will one of his first few meals back in the states.
Pasta in honor of Kev
I love you Kev. I hope you had a wonderful birthday!
If you are trying to incorporate “eating colors of the rainbow” into your diet to get more nutrients from fruits and vegetables, this recipe is perfect. Just look at the colors!!!
This recipe is a mix of what I have made in the past along with other recipes I have read on Pinterest. This recipe can be enjoyed many different ways. Have it on top of chicken or fish, or mix with shrimp for taco night. You can even eat it with tortilla chips or just as is! OR make it your omelet filling for breakfast. The possibilities are endless!
- 1 cup corn (fresh-cooked and shucked off cob, or frozen-thawed)
- 1 Red Bell Pepper, diced
- 1 Orange Bell pepper, diced
- 1 Avacado, diced
- 2 vine ripe tomatoes OR Roma tomatoes, seeded and diced (you can leave the seed in, but I think it gets to be too messy)
- ½ cup red onion, chopped
- 2 jalapeno’s, seeded, and finely diced (You can use only 1 if you are not a fan of the heat)
- 2 limes, juiced
- 3 Tabespoons fresh chopped cilantro
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
1. Place all ingredients into a large bowl and mix!
And that’s it! You can add more of what you do like and eliminate what you don’t like! You can also add a can of black beans (drained and rinsed). The black beans would be a great alternative when making taco’s for vegetarians. I will warn you, this recipe makes A LOT but trust me, it will be gone by the end of the meal—and if you’re making this for only 2, you will definitely want leftovers for lunch the next day!
If you like garlic bread/rolls, you have to try this recipe! This is a super easy side dish for any meal, whether you are having pasta, chicken, fish, or a large entrée type salad, etc…
What you’ll need
- 1 – 6 ounce package of Pillsbury Grands Jr. Buttermilk biscuits (makes 5 whole biscuits in one package)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 1 Tablespoon fresh parsley, minced
- ¼ teaspoon salt
- dash of pepper
1. In a large bowl mix olive oil, garlic, parsley, salt, and pepper and allow to sit at room temp. (I suggest preparing the olive oil mixture before you start preparing your entire meal to allow the oil to absorb the flavors.)
2. Preheat oven to 400 degrees F.
3. Unwrap biscuits packaging and separate each biscuit.
4. Tear each biscuit in half.
5. Take one half and roll it in between your hands until it looks like this:
6. Next, tie it into a knot.
7. Place knot on cookie sheet.
8. Bake biscuits for 8-9 minutes until golden brown.
9. Once finished cooking, put knots into bowl with olive oil and toss until all biscuits are well coated. (You will smell the garlic as the rolls heat up the oil!)
10. Serve and enjoy!
The Flying Fig is located right in the heart of Ohio City, across the way from Great Lakes Brewery. Flying Fig is known for the use of local famer’s in the “farm-to-table” movement, which I have discussed in my previous post, The Rise of the Cleveland Restaurant scene. This is one of the top reasons why it is on my restaurant list, along with rumors of fabulous food and a great overall dining experience.
Here is what I had!
Wine– ’10 Marramiero Da Ma Trebbiano D’Abruzzo (an Italian white wine)
Mussels for an appetizer
Mixed Green Salad
Dinner Special- Trout
The food was delicious. I would also like to point out that the service was great! I wish I could remember our server’s name. He did a phenomenal job, despite how busy the restaurant was. I love servers who love their job. He was very knowledgeable in the specials. He let us know which dishes were vegetarian dishes and which were not, in case someone at the table did not eat meat. He also pointed out if their were nuts in a dish, in case of nut allergies. He checked on us often making sure we were satisfied with our drinks, appetizers, entrees.
The Flying Fig is definitely a Cleveland gem! You can check out their menu on their website, but It changes daily! Most items I noticed are the same, though, but just may have a few different ingredients. The Flying Fig also hosts Sunday Brunch! I will have to come back not only for dinner, but for brunch, as well!