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Best of Cleveland 2014: Breakfast Sushi

Breakfast Sushi

Breakfast for dinner has never been this decadent. Ballantine's steak and eggs sushi ($14) is more of a stack than it is a roll. Traditionally referred to as chirashi, the layered dish is built with tomago - a sort of Japanese egg omelet - rice, filet mignon tartare, crispy onion straws and lemon pepper bearnaise and topped with a raw quail egg. Every forkful is a game of textures - fluffy, smooth and crunchy - and flavors - spicy, sweet and savory. Since the downtown Willoughby restaurant debuted a full sushi menu in February, executive sushi chef Joe Koskovics has strived to incorporate parts of the regular kitchen, including the filet mignon and onion straws, into traditional sushi. "It's like one foot in the box, one foot out of the box," he says. "The tomago pairs really well with that beef tartare, but it's a very traditional sushi item." 4113 Erie St., Willoughby, 440-942-5151, ballantinerestaurant.com

Food

Breakfast Sushi

Wings

Popsicles

Tasting Menu

Breakfast Spot

Fried Plantains

Best of the Best: Cheese

Mexican Pierogi

Tasso Ham

Liquid-nitrogen Ice Cream

Lobster Nachos

Bento Box

Food Truck with a Conscience

Alcohol-infused Truffles

Mobile Cooking School

Stromboli

Burger Comeback

Craft Beer Doughnuts

Calamari Fries

Corn Dogs

Riverfront Restaurant

Best of the Best: Pickles

Extreme Pizza

Kraut

Oddities

Shopping

Entertainment

Drink

Readers' Picks

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12:00 AM EST

September 21, 2014

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