Best of Cleveland 2016: Chili Braised Beef

We’re still flipping our fins over Zack Bruell’s Alley Cat Oyster Bar. But not just for the chef’s impressive catch of fresh fish, shellfish and oysters. A solid anchor for shore lovers, the chili braised beef ($22) reels us in with its strong Mexican flavors and fork-tender meat. Braised for a minimum of three hours at 300 degrees, the super juicy beef is slathered in a South American pepper sauce of Peruvian peppers, vinegar, garlic, oregano, sake and soy. We’re especially hooked on the thick bed of posole — a Mexican hominy soup reminiscent of the ones Bruell tasted while in California’s Coachella Valley. Finishing touches such as sliced avocado, Parmigiano-Reggiano cheese, lime juice, olive oil, Himalayan salt, cilantro and tortilla chips keep us sailing through the dish. “To me, this is Latin comfort food,” Bruell says. “This is not a dish you would find somewhere. This is in my imagination of what I think Latin comfort food is.” 1056 Old River Road, Cleveland, 216-574-9999, alleycatoysterbar.com