Trentina chef and owner Jonathon Sawyer wants to remind his guests that brunch is an event, not just another meal. That's why he put the Trentina Benedict ($14) on the weekend brunch menu at his northern Italian-inspired spot. Each element elevates the dish to something special — something that should be celebrated. A house-made Italian-style English muffin made with semolina gives an earthy bite, while tomato and spit-roasted bacon add a salty note. The poached egg, like the bacon, is prepared over a wood fire. "We use the wood fire for the majority of our plates," Sawyer says. So it's no surprise that the creamy hollandaise, made with olive oil and wild forest sumac, is whisked over the flames. "The goal was to create a dish that doesn't take brunch for granted," he says. Sat. and Sun. 10 a.m.-2 p.m., 1903 Ford Drive, Cleveland, 216-421-2900, restauranttrentina.com
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