Eataly: Le Verdure

I'd been wanting to try Le Verdure, the vegetable station at Eataly, for some time and a visit from an out of town friend was the perfect opportunity. We were blown away by the grilled persimmon bruschetta over goat cheese on thick bread. New York Magazine published the recipe here.

The fritto misto was also incredible, with radishes, pumpkin, potato, scallions and string beans in a crunchy, delicious coating from being fried in extra virgin olive oil.

We also tried the braised artichoke with tomato and potato and hearty, crusty dipping bread.

Greenhouse Tavern

Greenhouse Tavern in Cleveland is the first certified green restaurant in Ohio and believes in farm-to-table food - a great place to eat over the holidays. I started with the creamy turnip soup, a perfect dish for freezing winter days.

The hand-ground beef tartare with pommes frites, a 2minute egg, jalapeno and mayo was really tasty.

The pork sandwich - on a pig shaped plate (below) - is a huge sandwich stuffed with roasted pork shoulder, thousand island dressing and onions, with awesomely thin and crispy shoestring fries.

Colicchio & Sons

Dinner at Colicchio & Sons in the main dining room is an amazing fine dining experience, starting with Tom's buns, delicious rolls that shine from a butter and salt brushing.

The pastrami cured hamachi appetizer was my favorite part of the meal - perfectly sized pieces of tuna with think slices of proscuitto, a chunk of crispy bacon and caviar. Amazing!

The pork belly with pepper jam and dandelion greens was heavenly and the pork rind added crunch.

The cod was perfect, with a crunchy skin and delicate white meat; it was served with cabbage, pumpkin and chestnuts.

The lamb cooked in two ways was rich - especially the medallion wrapped in skin; the black eyed peas and tiny honshimeji mushrooms were nice on the side.

To finish, we had a decadent chocolate tart with passsion fruit and sweet milk sorbets and hazelnut brittle.

Pies 'n' Thighs brunch

On blustery winter days, the brunch at Pies 'n' Thighs is perfect. This rich sausage gravy with an egg on top of a buttery biscuit is the ultimate comfort food.

Of course, the crispy fried chicken with a biscuit is also a good choice, with a side of black eyed pea salad.

Flying Fig

I spent a few days in Ohio over the holiday, and was happy to spend one evening at Flying Fig. They've been supporters of local, sustainable food for years. This seared walu was fantastic over basmati rice in a yellow curry broth and served with greens and a citrus fennel & cumin relish.

The chicken confit, while not as crispy as expected, had great flavor and came with spaetzel, braised cabbage, haricot vert and a tarragon jus.