Why? Urban Farmer!

***A bit of blogkeeping: Have you entered to win tickets to the Greater Cleveland Foodbank’s Taste of the Browns fundraiser? Check it out! Remember, you can tweet daily for additional entries.***

There’s a whole lot of buzz surrounding Cleveland’s newest steakhouse, Urban Farmer. Not that I don’t love a good steakhouse, but I was wondering what had everyone so excited about this one in particular. Well, having just dragged myself out of a decadent food coma that lasted from Monday night, I’m here to tell you that Urban Farmer is not just another steakhouse.

I was invited to attend Urban Farmer’s Blogger Round-Up and we were treated to the best that both the menu and Chef Brad Cecchi’s creativity have to offer. We started with a trifecta of c’s: charcuterie, cheese, and cocktails.

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Urban Farmer’s menu offers charcuterie and cheese selections, with many of the charcuterie choices and cheese accompaniments made in-house. The cocktails are truly an art form, with the highest quality ingredients and meticulous preparation and presentation. I recommend the Gin Gin Mule as a refreshing end-of-summer sipper.

After cocktails and nibbles on the patio, we headed inside to the semi-private dining room. This room boasts jars and jars of pickled vegetables, all made by the Urban Farmer chefs, as well as some of the most unique wallpaper and chandeliers I have ever seen. Urban Farmer’s decor is quirky and a good indication that the restaurant doesn’t take itself too seriously.

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Once ensconced beneath the glow of feathery chandeliers, we were treated to an amazing five-course tasting dinner, complete with wine pairings! Chef Cecchi is a level-two sommelier, so he and our server combined their knowledge to create perfect pairings.

Our first course was an item that can be found on Urban Farmer’s menu: beef tartare with deviled egg. This course was paired with a Charles & Charles Rose.

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I’ve always been take-it-or-leave-it when it comes to tartare, but I loved this dish and ate every last bite. The texture was appealing, the flavor delicious, and the deviled egg a fun play on the usual egg atop tartare.

Our second course was a chilled lobster salad with tomato, avocado, fennel, mint, and verjus sorbet. This salad is available on the Urban Farmer menu and was paired with Mayu Pedro Ximenez.

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Verjus sorbet, for those of you wondering, is sorbet made from ice wine from the Finger Lakes region. The sweetness of the sorbet, with the tart tomatoes and rich avocado and lobster made for a great summer dish.

Next up was the fish course, which was a seared scallop served with corn, candied bacon, and tomato, paired with Pine Ridge Chenin Blanc/Viognier.

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This dish is not available on the menu, but was Chef Cecchi’s way of presenting various menu items (creamed corn, candied bacon, scallops) in one dish. This plate featured both corn and bacon in two ways: creamed corn and corn fritters, as well as candied bacon and bacon jam. I loved every element individually and kept changing combinations of flavors in each bite.

Next, it was time for what Urban Famer does best: steak. The fourth course featured roasted 21 day dry-aged strip loin with boulangere potato and summer squash. It was paired with my favorite wine of the evening: Lock & Key Meritage.

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The steak was prepared sous vide and just melted in your mouth. Those little dollops on top the potatoes are whipped beef tallow. Urban Farmer is committed to using every part of the animal and so whips the tallow into what Chef Cecchi described as “beef butter” and finishes their steaks with it. Just let the wonder of beef butter sink in for a moment…

While this particular presentation is not available on the menu, Urban Farmer of course offers a wide variety of types and cuts of steak and even a steak tasting, which allows you to side-by-side compare grass-fed, corn-fed, and Ohio Proud 21 day dry-aged steak (and add Wagyu for an additional charge).

Finally, it was time to enjoy dessert: a Great Lakes malted barley custard with malt balls and honeycomb.

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The malted barley used to make the custard comes from Great Lakes Brewery‘s Dortmunder beer. Topped with house-made malt balls, malt powder, and house-made honeycomb, this dessert is a truly unique treat. For a girl who loves chocolate malts and Whoppers, this dessert was perfect! This is available on the menu and is not to be missed!

Thanks to Chef Brad Cecchi and the staff at Urban Farmer for a wonderful meal!

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Urban Farmer is a fantastic addition to the Cleveland steakhouse scene and is truly unique in its genre. The restaurant features classic steakhouse offerings, but adds playful and unique touches. Also, Urban Farmer’s commitment to local ingredients and transparency with regard to where menu items are sourced is admirable. I know I will be back and I hope to see you there, too!

***Disclosure: I was invited to attend the Urban Farmer Blogger Round-Up, which featured a complimentary dinner described above. As always, all opinions are 100% my own.***

jenclesig_pur

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