I’ve eaten so much beef in the last week, that there is a serious chance I might actually turn in to cow. But how do you turn down the kind of meals I’ve had of late? (Brazilian steak house, Ruth’s Chris VIP night for example). Two incredibly talented chefs and their teams put together a 7 course menu that would satisfy the most sophisticated foodie and the hungriest of cowboys. Chefs David Kocab and Matt Mytro combined forces and creativity to put together a “Celebration of Beef,” part one of a two part partnership that puts Ohio beef on a pedestal.
The host for the first night was Restaurant Trentina, the University Circle location known for its innovative Menu Bianco, inspired by the Trentino region of Italy. Mytro’s restaurant, Flour (Moreland Hills), will host part two. The pair called it a tasting menu series, but the portions were more generous than your standard tasting meal (see the whole beef shin that came out family style to a table of just six!)
First course: Beef Tartare with smoked oysters, toasted yeast emulsion, and pickled radish. Chef Kocab came out to the dining room to explain his first offering which used strip steak to put his spin on it. It takes a brave stomach to start here, but I was all in. And it was a great entry into this well known classic.
Third course: Potato Gnocchi with pot roast, braised greens and ricotta salata. This delivered that melt in your mouth flavor that you want from a comfort food that often gets a bad wrap from fine dining restaurants. Not this time! This dish even made my kale-hating husband a believer in the super food.
Fourth course: Beefy Bucatini. This dish fooled the eyes and the palate. Chef Mytro said the mushroom bolognese didn’t actually contain any meat. Instead they used mushrooms to provide the meaty mouth feel of a classic bolognese, and the pasta was cooked in beef broth to impart the beefy taste. Genius.
Full yet? Yes, but that wasn’t stopping us.
Fifth course: Braised Beef Shin Peposo. Made in their pizza oven, wrapped in a tender and tearable bread and served with an herb salad. This, to me, was the show stopper. It was grand and impressive, served family style. So. Damn. Good.
Sixth course: Short Rib with Farro, fermented tomato sugo and wood oven carrots. I think I can count on one hand how many bites of vegetables I took during this meal. #sorrynotsorry. These carrots were a welcom respit from meat on meat on meat, as was the skillfully prepared faro. But that’s not to take away from the short ribs which didn’t require a knife.
Seventh course: Bone Marrow Budino with ricotta cake, sour cream semifreddo and toffee. How do you incorporate beef into dessert? Make toffee with beef fat, of course! Flour’s pastry chef, Emily Laboue created a balanced sweet finish that incorporated the impossible (beef, as dessert) for a last course that even those of us who said we were stuffed, couldn’t help but finish.
Like what you’re reading? Licking your lips? You didn’t miss out. Round two of this Celebration of Beef is already on the calendar for May 1st, with a BRAND NEW MENU. Call Flour for tickets. Can’t wait to see what these beef ambassadors have in store.