I have not written too many (or any) food reviews on my blog. I recently ate dinner at SPICE kitchen for my birthday and it was so good I wanted to write about the experience.
SPICE Kitchen and Bar was “born” out of Spice of Life Catering Co, which is a well-respected seasonal upscale catering company here in Cleveland. For all food that they prepare, at least 80% of all ingredients come from small family farms practicing sustainable forms of agriculture within a 100-mile radius of Cleveland. The owners and chefs behind SPICE see using local food a way to support independent growers who they see as “strong stewards of our land.”
The restaurant opened up earlier this year and is located near the Gordon Square Arts District on Detroit Ave. All of the fresh herbs used in their are grown at Spice Acres, three primary gardening properties that are owned and operated by Spice of Life farmers and chefs both in and outside of the city. The gardens also serve as way for Spice staff members who are interested to learn more about gardening.
When I went to SPICE last weekend, the menu was printed on paper, which makes sense since the dishes are always changing. As an appetizer we had the polenta chickpea fries with spicy remoulade. The fries served in a glass and were perfectly shaped like longer and slightly thicker French fries. They had the texture and flavor of polenta mixed with a earthiness flavor of chickpeas with a fresh rosemary. They were lightly salted and the sauce complemented the flavors of the fries.
We also had the bibb lettuce salad with pickled onions, cucumbers, cherry tomatoes, cayenne pecans and buttermilk dressing. The pickled onions were a treat. They were slightly sweet and sour and the buttermilk dressing reminded me of what a homemade ranch dressing would be like.
Since I don’t eat meat – I am a cheap date and I usually only have a few dishes I can eat for an entrée. I ordered the Summer Risotto with radish and snow pea salad with parmesan. The risotto was bright green and had a Springlike flavor of sprouts and snow peas that was complemented by the wide pieces of grated parmeson. I savored each bite which had the lightness of the fresh vegetables mixed with the heartiness of the rice and parmeson. It was a generous portion, and I ended up taking it home.
The restaurant has a classic “farm and family” feel. Water was served in mason jars. A single flower was in a simple vase. Brown paper was on top of the table. The service was very helpful and was able to answer all our questions about the food.
The food is always changing at SPICE. I look forward to seeing what is on the menu next time and I have a feeling it will be sooner than later.
Image Source:
Kristen Baumlier and spicekitchenandbar.com