Corn Dogs

We'd like to register a complaint, openly, in true public house fashion. We love the Butcher and the Brewer's communal approach: long tables with combined seating, great beer selection, menu built for sharing and even a single wash basin between the men's and women's restrooms. But there's an issue. Putting three delicious house-smoked corn dogs ($10) on a plate does not build community - it incites table riots. Three never, ever divides easily, especially when it takes executive chef Jim Blevins three days to turn lean beef, pork fat and spices into these beauties. Once mixed, ground and cased over two days, they're left to hang overnight to develop a pellicle that intensifies the flavors during smoking over hickory and cherry woods. "Smoke is used in almost every major food culture," says Blevins. "It's a seasoning, it's a preservative, and it adds a whole new level of depth and character." We agree. So let's work this out amicably. 2043 E. Fourth St., Cleveland, 216-331-0805, butcherandthebrewer.com