Restaurant |
Dish |
Side |
Why We Love It |
Price |
Three Birds 18515 Detroit Ave., Lakewood, (216) 221-3500 Chef: Rachel Spieth |
Braised short ribs | Caramelized onion mashed potatoes and spicy kale | The fork-tender meat is dressed in classic stock-based reduction sauce made with red wine and tomatoes. | $23. |
Fahrenheit 2417 Professor Ave., Cleveland, (216) 781-8858 Chef: Rocco Whalen |
Snake River Farms Kobe short ribs | Baby bok choy and teriyaki lo mein noodles | The meat’s from a breed of pampered steers, so the texture is pure satin. They’re seasoned and sided with a nod to Chinese tradition, but the result is completely original. | $27 |
The Flying Fig 2523 Market Ave., Cleveland, (216) 241-4243 Chef: Karen Small |
Grilled short rib small plate | Sauteed broccolini | Dark spicy hoisin glaze gives the velvety meat a touch of sweetness, while sea salt and garlic add extra zip. | $9. |
Grovewood Tavern 17105 Grovewood Ave., Cleveland, (216) 531-4900 Chef: Brandon Kercher |
Zinfandel short ribs | Barley risotto and gremolata (a garnish of parsley, lemon peel and garlic) | Black Angus beef braised in wine has the texture of a perfect pot roast. In a kalamata olive oil and dried cherry sauce that adds a nice fruit note echoing the grapiness of the Zin. | $18.75 |
Gavi’s Restaurant 38257 Glenn Ave. Willoughby, (440) 942-8008 Chef: Ron Romanini |
Fettucine con Coste di Maiale | Mesclun green salad | Who knew short ribs belonged in pasta? The tender pieces, combined with hot sausage and the al dente fettucine, mix comfort food with class. | $21.95 |
Silver Spoons: We've taken beef short ribs to new heights.
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12:00 AM EST
April 24, 2007