| rev:text
| - parallax/parlaks/
The effect whereby the position or direction of an object appears to differ when viewed from different positions, e.g., through the...
The angular amount of this in a particular case, esp. that of a star viewed from different points in the earth's orbit.
*****
It has been a long time since I sat sat down and really wrote an exceptional review. I must admit that I have taken a sharper eye to service, taste, presentation, cleanliness, since becoming elite.
The experience at Parallax was amazing, beautiful, cool and delicious.
It was a business dinner for a party of 3, yet the company was great, mostly due to the food.
The menu is rich and plentiful, proving that sushi IS American by now. Simple, classic rolls with a couple of eye-catching presentations passed our table...
We had reservations and were seated in the second main dining room. Very artful and innovative, sexy and modern. As soon as we were seated we were greeted by what turned out to be an awesome, no like really awesome server. She has been with chef Zack Bruell for 9 years, she grew up with him next door. She was knowledgeable and gave us a few minutes. Another server circles the room with a basket full of fresh bread and reloads as many times as you like.
APPS: Guest 1 started with the corn chowder. The presentation was gorgeous, I smelled the bacon and apparently it was delicious. I had a fresh rainbow roll, it was divine.
ENTREES:
Their most popular dish is the Roasted chicken in white wine with pomme frittes. I was going to go with any FRITTES! I knew dessert was going to be to die for...
Guest 1 went with the chicken, I tasted the chicken it was unbelievable. A tangy yin to the wine yang, and it was juicy and a flavor explosion that made it memorable. The pile of frittes was a pile on a pile over a pile. The herb seasoning was amazing. Check it out:
http://www.yelp.com/user_local_photos?select=g0eZ3jx4jro1QWjaQj7eBg&userid=8Gy1MJ4gCnOL8qiwD2ZGLQ
The big boss went big! Instead of his standard snapper or sea bass he went with the Seared sea scallops with yuzu rice cake, cucumber and a beet puree...and I kicked myself when I even realized it was on the menu! (AND when I tasted it)
Check it:
http://www.yelp.com/user_local_photos?select=27pUYYPxf8i-A-uLMKEjzA&userid=8Gy1MJ4gCnOL8qiwD2ZGLQ
I was trying to be good because all it seems we do on our trips to Ohio is dine oh so fine, so I steered myself in the basic (again dessert was front and center on my mind) but my basic was not Parallax's basic: Seared Ahi Tuna with Thai basil eggplant (omg heaven)lemongrass rice & galangal emulsion. I was a little concerned with the eggplant situation, but you can always remove slices of eggplant, right... So by the time my dish came, I had all but forgotten about the eggplant... This dish was so good, and i tasted these little bites/chunks of something caramel and earthy... (I always keep a menu by my side so i can refer) booyah, it was the eggplant! wow, that is not the eggplant I knew, no babaganush in this place!
The service was spot on, the server was engaging when we spoke to her and didn't hover one bit. Not pretensious, just really fully aware of what "service" means.
You would think we would pop at this point (did you SEE those pomme frittes?), but the bible states desserts, so, what choice did I have. Guest 1's birthday was the day after and I hinted it to the server so in all its glory this is what happened. A big claim to fame is the absinth they serve because of course it will not kill you anymore and Big Doug was insistint I try it. Why would i say no, right?
So let's try to break it down:
Ginger Creme Brulee - it was ok, i was in not in love with the ginger infusion a bit heavy handed, i thought...
Then the absinth experience was awesome. LUCID: absinthe superieure
was brought out and as if this was brain surgery the performance of its preparation was shown and done with me. Of course this lunatic didn't need 'much' water while it was poured over the sugar and that drink knocked me so hard, I am not sure if I lost half my brain or gained another half of smarts. It was insane but good. Whow, just caught shiver thinking of that!
Check it:
http://www.yelp.com/user_local_photos?select=Xz0LmKV6cY4BKvzyOFpUQg&userid=8Gy1MJ4gCnOL8qiwD2ZGLQ
Grand finale:
Coconut cheesecake with gingerbread base and toasted walnuts. I am lightheaded thinking about it.
http://www.yelp.com/user_local_photos?select=eQEaOZMxRITCPpvoPihKzw&userid=8Gy1MJ4gCnOL8qiwD2ZGLQ
Not sure how to even explain that, because it was so so so friggin good. Light, fluffy, the gingerbread with the coconut, that my friends is what heaven will taste like. I must say one of my favorite desserts EVER, if that question of last meal on the profile wouldn't freak me out that bad, I would have this as a COMPONENT of it.
Apparently Chef Zack Bruell is considered a local celebrity chef in Cleveland, and rightful so!
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