Happy Camper

No need to pitch a tent, gather firewood or sport your warmest flannel to get a taste of the great outdoors. At Mizestro, chef and owner Matt Mize captures all the elements of a night under the stars with his campfire salad ($10). "It's all about sitting there roasting vegetables, marshmallows, drinking a couple beers," he says. "I thought it would be cool if I could take that and bring it into the kitchen." The dish starts with charred vegetables such as tomatoes, asparagus, onions, carrots and mushrooms. But then the magic — or clever use of molecular gastronomy — happens. Mize makes baby Yukon potatoes resemble stones by coating them in kaolin, lactose powder and a black food coloring powder. An olive oil ash created with tapioca maltodextrin, olive oil and sea salt turns back into liquid form once it hits your tongue. The tricks don't stop there — a glass dome filled with smoke amps up the campy factor. "You can smell it in the whole restaurant," he says. "It puts smiles on people's faces. I want to give people a dining experience, rather than you just come and then go home." 8918 Brecksville Road, Brecksville, 440-792-4679