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  • I love Michael Symon with a passion. Really the man is adorable, funny, and borders on brilliant when he giggles. He understands that everything is better when drenched in pig fat, and that bacon is best when super crispy. He knows that food is supposed to look good, but also be comforting, and that portion control is the way to go without making it so small you annoy the customer. Now that the preamble is over, we can move on to my visit to Cleveland. I cannot say I adore Cleveland, but given that sooner rather than later I will be living there for a year, I wanted to explore what would be the best part of being there-Michael Symon. My Yana made reservations for 10 pm on Friday night, and we almost slept through them as both of us were exhausted. Luckily Ruby woke us in time and we rushed to make it-which we did. Seated and with a martini in hand, I perused the menu I had longed to hold in my hand. It did not disappoint. Beef cheek pierogies with horseradish creme fraiche, crispy sweetbreads, salmon duck, steak, pork. All the things I knew the Iron Chef would do well. The sweetbreads blew me out of the water. Usually they are small and over breaded but these came in large succulent pieces and were breaded just right, served piping hot with a sauce that cut the richness. Decadence at its best. The pierogies were also excellent-all that and more. For a main I had the salmon, Yana had the hangar steak with fries, and Ruby opted for the duck. The portions were just right, and the food was nothing short of spectacular. The fresh salmon with bright garbanzo beans, the amazing sauce with the steak, the duck-although I don't like duck-was insanely good! For dessert we had the 6 am special. Maple bacon ice cream. Need I say more? Michael Symon, if you were not married-sigh, but you are-but if you weren't there would be no chance. You would be barefoot in the kitchen cooking for me.
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