Light Bistro, while perfect for a date, would be a great place to bring a group of friends to share some wine, appetizers and dessert. Making a decision about what to order was a challenge, since my husband Daniel and I could only conquer one small plate, two large plates and a dessert between us. The next time we visit, we'll be sure to bring a bigger group and sample more of the menu.
The menu features 20 appetizer portions called small plates and 10 to 12 traditional large plates, either for sharing or to enjoy as an entrée. Prices range from $3 to $14 for small plates; $14 to $40 for large plates. There are two special small-plate tasting menus: one, Chef Matt Mathlage describes as the "market menu," created daily according to what's available at local markets; the other, a combination of small plates, is offered at a special price. A $25 prix fixe menu featuring a choice from one of three appetizers, entrees and a dessert is available.
Our server, Levio, was attentive and informative from start to finish, frequently offering to refill our glasses with bottled water, and guiding us with recommendations for each course.
I ordered a mojito from a long list of cocktail, wine and beer choices. Wines at Light Bistro come from single vineyards, nearly half from the U.S., with the remainder from France, Italy, Spain, Chile, and Australia. Many organic wines are available. Organic coffee and Hibiscus hot and iced tea are offered as well. The homemade bread comes served in a brown paper lunch bag, alongside a pristine glass tile filled with snow white organic butter, an example of Light Bistro's marriage of the unpretentious and gourmet.
For our appetizer, we ordered the Bruschette-- fresh mozzarella, topped with artichokes, heirloom tomatoes and basil, surrounded by crispy baguette drizzled in balsamic vinegar. It was delicious, and the portion was ample without being excessive, although I reluctantly left one piece of mozzarella on my plate, saving room for dessert!
I ordered scallops for my large plate, which came arranged on a sparkling white square plate, sandwiched between cous cous and wilted spinach. The four scallops were gigantic, simply prepared with a caramelized exterior and a perfectly-cooked, fork tender interior. Little bites of thick-sliced bacon and pan-fried corn were scattered on the plate for an optional burst of salty, sweet flavor.
Daniel opted for the Kobe Saku Block Steak, served with grilled green onions and wilted spinach with more of those amazing bacon tidbits. The steak was pre-sliced, arranged in a fan shape with brush-strokes of mustard sauce for dipping.
At the end of our meal, we were unfortunately too stuffed to try the bignets on the dessert menu, so Levio suggested a strawberry panna cotta, an Italian dessert with cooked cream and gelatin, topped with fresh strawberries and a balsamic reduction. Although the mention of balsamic and dessert in the same sentence nearly stopped me in my tracks, I took a chance, and was pleasantly surprised. The balsamic reduction added a sweet and tart punch to the delicate creaminess of the panna cotta, and was a perfect complement to the tangy strawberries.
As diners in Cleveland, we're so accustomed to heaping portions, slathered in condiments, that it could be easy to misunderstand the concept at Light Bistro--if you don't find it a welcome change like we did. It takes both courage and skill to create dishes that needn't hide behind a heavy hand in seasoning, or be breaded and deep-fried to satisfy. Making each part of a dish shine individually, in a symphony of flavors is difficult at best but it's something Chef Matt and his team pulled off flawlessly when Daniel and I visited for dinner. The presentation of everythig: each dish, the cream and sugar served with the coffee, down to the lemon wedge I ordered for my water, came arranged and plated in a way that showed someone gave it their utmost attention.
The menu changes seasonally, and relies heavily upon locally farmed produce, Ohio-raised organic meats and sustainable seafood. The atmosphere is urban cool, and relaxed with hardwood floors, exposed brick and metal, softened by dim lighting and wispy grass greenery behind faux-finished booths. A patio with a handful of tables opens from a lounge-y bar area.
If you are on a budget, or want to experience Light Bistro after work, $5 will go far on the happy hour menu Monday through Friday from 4:30 - 7. Five domestic beers, wines by the glass, crawfish sloppy joes, lamb burgers, and pesto flatbreads are just a sample of the offerings. A special lunch menu is served Monday through Saturday.
Light Bistro is located in Cleveland's Ohio City neighborhood at 2801 Bridge Avenue. Online reservations are accepted for parties from 1 to 8 people. Please call 216-771-7130 for larger party reservations and catering information. Lunch is served Monday to Friday 11:30 a.m. to 2 p.m. and from Noon to 4 p.m. on Saturdays, dinner hours are from 4:30 p.m. to 10 p.m. Monday to Thursday and 4:30 p.m. to 1 a.m. Friday and Saturday. The restaurant is closed on Sunday.
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