foodie

I will admit to some pretentions to foodie-ness. I appreciate well-prepared, creative, fresh, delicious food. No matter what it is (although I have never been able to cultivate an appreciation of bivalves).
So for our anniversary this year, my long-suffering husband took me out to Chinato. Everything we had was delicious, but the fusilli with ragout of tongue, oxtail and red wine was extraordinary.
I have been fortunate to eat at some fantastic restaurants, and it seems to me there is always one dish that stands out as phenomenal. I know that Cleveland isn't NYC or L.A. on the food scene. D.C. and Vegas and even Chicago have more major players in big-name restaurants. But thanks in part to our very own Iron Chef, Michael Symon, Cleveland is becoming an excellent spot for some very high-end dining. And I am but one of the beneficiaries.