When transitioning from a catering service to a brick-and-mortar restaurant in Rocket Mortgage FieldHouse in 2019, chef and owner Tiwanna Scott-Williams took a moment to make her dishes more arena friendly. The result: taking her popular garlicy, crunchy stuffed mushrooms recipe and stuffing it inside a warm, crispy wonton shell. Add a little cream cheese, toss in a bit of chorizo and suddenly flower bombs ($10) were the perfect side dish on the menu at Pearl’s Kitchen, which relocates from Sauce The City Galley to Case Western Reserve University’s Tinkham Veale University Center this month.
“It gives you that feeling of a cream cheese stuffed mushroom and stuffed wonton all in one,” says Scott-Williams. A Cajun-Creole twist on a traditional wonton dish, the sweet and spicy flavors of a cilantro pesto dipping sauce paired with the bright snap of the wonton shell are an unexpected surprise. “The flower bomb recipe was one of those things I could really play with and make my own,” says Scott-Williams. 11038 Bellflower Road., Cleveland, pearlskitchen.net
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