Prime patio seating in the summertime

You know a restaurant did a great job when I say Daniel and I liked everything we tried.  Of course, that statement  has particular weight when we tried enough of the menu to feed a large family--an exceptional feat for us and the kitchen {Note: We'd be terrible as hosts for Man vs. Food as we could not make it to the dessert course}.  

We recently had the wonderful opportunity to visit Sergio’s in University Circle, for a private tasting of the menu, handpicked by chef and general manager Ryan Alabaugh.  After visiting Sergio’s Saravá in Shaker Square, I was anticipating the discovery of another hip hangout bustling with young professionals.  I was surprised by the complete, yet complimentary difference in the two restaurants.  Where Saravá is busy and trendy, Sergio’s in University Circle is quaint and intimate (and with an equally eclectic crowd).

Patio space is prime real estate during Cleveland’s few warm weather months, and Sergio’s won’t disappoint you--if you can get a spot.  A handful of bistro tables are topped with citronella candles and surrounded by a wrought iron gate with delicately-creeping greenery.  The award-winning interior is bright and cheery, with high ceilings adorned with vibrant, colorful art.

Whether it’s to decide on a locally made cheese, or which wine to pair with it, the staff is attentive, knowledgeable and passionate.  The menu is diverse and certain to please even the pickiest eater with Italian, French and Mediterranean inspired dishes. 

Our tapas menu included a sampling of {pictured clockwise from top let}:

{Huevos Flamencos} Brunch in a bowl!  I recently wrote an eHow article titled “How to Use Sofrito.” If you’d like to taste a real-life flawless execution, you must try this dish.  Layers of fried potatoes, squash and onions are mingled with Serrano ham and cheese, then topped with a perfectly fried egg (that gets ooey-gooey when you take your first bite)--the sofrito, the crown jewel…sings...If Sergio’s begins selling theirs, I’ll be first in line to buy it!  Omit the ham in this dish for a perfect vegetarian meal.

{Tilapia} I am a fan of tilapia and didn’t realize I’ve been over-cooking mine since day one, until I tried this dish.  This generous piece of fish has a caramel-color because it’s cooked to perfection--juicy and delicately flaky, using a surprising ingredient--amaretto--making it both sweet and savory.

{Chorizo Boracho} This best-selling customer favorite is not your average chorizo. Garnacha wine, sherry and brandy give a mellow, sweet and spicy flavor to this Spanish sausage, served on top of crispy grilled baguette toasts.

{Sea Scallops Toscana}  Sergio’s is known for it’s seafood selections.  In this small plate, the flavor of the plump scallops doesn’t hide behind  a lot of sauce.  Instead scallops simply grilled and served over a mild salad of red onion, white beans and a house-made parsley relish.

{Hummus}  A water, rather than a heavy oil base, is the secret behind the fluffy hummus.  Less oil means this traditional-tasting chickpea spread is going to be light in texture and on your waistline.  It’s served with crisps of grilled fresh bread for dipping.

We tried these delicious salads {pictured top to bottom}:

{Bucheron Salad} A homemade balsamic reduction, olive oil and cracked pepper tops this baby spinach salad.  Pine nuts (they are incredibly well done at Sergio‘s--in fact, I never really cared for them before but could eat a bowl of these), juicy dried cherries (an oxymoron I know!) and slices of flavorful French goat cheese give this salad its multi-dimensional flavor. 

{Salada Romana} A grilled heart of romaine lettuce is topped with ripe cherry tomatoes, pecorino cheese and a smoky balsamic glaze.  The glaze is rich and delicious, and makes for a perfectly satisfying salad that won’t leave you feeling stuffed.

{Trevisana Salad} Fresh seasonal strawberries and pistachios are tossed with red onion, mixed greens and a raspberry-balsamic vinaigrette.  This is the perfect summertime salad for those hot nights out on the patio! 

Dinner {Click on the entrée name to view photo}

{Oven-Braised Beef Short Ribs} Although perfectly appropriate for any season, this dish is the ultimate in comfort food indulgence and would be a perfect winter-weather treat.  Fluffy, buttery mashed potatoes accompany melt-in-your-mouth short ribs that were slow cooked with San Marzano tomatoes--considered by chefs to be the best sauce-making tomatoes in the world.

{Wood’s Hole Sea Scallops} This dish was inspired by a trip the restaurant’s owner Sergio’s took to the east coast--Cape Cod. Garlic ciabatta toast is topped with diver scallops, pan seared in Italian spices and fresh tomatoes--melded together to create a hearty, satisfying dish with bright flavors.

{Paella Espangola} I loved this flavorful take on the traditional Spanish dish.  Rich tomatoes complement this Spanish rice, seasoned with saffron and baked with Serrano ham, chicken, jumbo shrimp, scallops, mussels and sweet peas.  Bear in mind this is the super-petite version!

Cheese Assortment {View Photo}

All of the cheeses we sampled were from the Baricelli Inn except the goat chevre {pictured upper left} which is made and delivered by Lake Erie Creamery--a two person shop, run by a retired couple right here in Cleveland’s Old Brooklyn neighborhood.  How cute is that?  Gourmet almonds, pistachios, apples, dried apricots, grapes, strawberries and a merlot sauce round out this plate--much much more than the average stack of crackers that usually accompanies a cheese plate.

Nestled in the heart of Cleveland’s cultural center on the Case Western Reserve Campus, it’s next door to the historic Glidden House Inn--where Sergio‘s not only caters room service, but also a daily $5 tapas menu beginning at 4 p.m.  There’s an affordably-priced gourmet kids’ menu available for those 12 and under.

Sergio’s is open for lunch weekdays 11:30 a.m. to 2:30 p.m.  Dinner is served starting at 5 p.m. daily until 9:30 p.m. Monday - Thursday and until 11:00 p.m. Friday and Saturday.  Home delivery, catering, and online reservations are available.

1903 Ford Drive - Cleveland, OH 44106 - (216) 231-1234  - See All Photos - See Map

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