TREND: Ethnic Middle Eastern offerings like Indian, Israeli and North African dishes are certainly on trend, as well as more innovative vegan dishes using ingredients of those origins, Katz says.
TOOLS: Tandoori Oven. Katz's Indian clay oven is industrial size and made in Northeast Ohio. He bakes breads and cooks meats and fish by starting a fire in the bottom and heating the clay. “The company, called Homdoor, makes these ovens for commercial kitchens and home chefs,” Katz says.
DISH TO TRY: The menu at fire changes seasonally. For a great summer dish, Katz recommends the Indian Tomato Masala. This fresh sauce made using local tomatoes, ginger, garlic and onions is delicious on any barbecued or grilled items. “It’s a very popular summer sauce,” he says. “We’ve put it with chicken, lamb, fish and even vegetables.”
13220 Shaker Square, Cleveland, 216-921-3473, firefoodanddrink.com
