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| - I've been to Fire Food and Drink twice for brunch and once for dinner. This review is based on the collective experience of all my visits, but it will focus on the dinner service in the food section. Reservations are recommended especially for weekend dinner.
Overall: highly recommended
Service: Highly attentive staff. Servers periodically check-in with you while bussers waltz around the restaurant clearing empty dishes and refilling glasses. This is a place where your water glass never gets a chance to be empty. In fact, the one time I was close to finishing my drink the owner, Doug Katz, calmly stepped in and refilled my glass. During both brunch visits, Mr. Katz was at the restaurant greeting guests, asking about the food and service, and assisting the bus staff. I found his presence to bring a warmness and confidence to the restaurant. Wait staff was very helpful with dietary restrictions, taking the menu back to the chef to confirm potential allergens. Servers were able to make food and drink recommendations based on specific individual tastes within my party.
Ambience: upscale bistro elegance - white tablecloth, candles, black chairs, exposed brick with white wood trim. Upon walking into Fire you will see a hostess table in front of you. There is a small bar area to the right and a dining area to the left. Open kitchen that you can view from your dining room seat. The dining room can be a bit loud during brunch and dinner, but never too loud that it distracts from the experience. Outdoor seating is also available in the summer.
Product: I started dinner with the House Manhattan which is rye based. The "house" twists were the substitution of orange bitters for Angostura, and the addition of Amaro Averna (an Italian digestif) which add bitterness and body to the drink. The table shared a clay bread, fried pickles, and a meat & cheese board to start the evening. The clay bread is a flat bread similar to Naan in thickness and chew. Our server mentioned that the dough included yogurt. The fried pickles came with a cool, creamy Russian dressing sauce which was the perfect accompaniment to the warm, salty pickles. We selected a sheep cheese with peppercorns and two types of ham for the meat & cheese board. The hams came from a local butcher shop in Geneva, OH. We originally only ordered the pickles and flat bread for six of us, but the waitress suggested adding another starter. She was spot on with her recommendation. I had a 2-inch thick, bone-in pork chop from New Creation Farm as my entrée. The pork was cooked in a tandoor which produced a crispy exterior with a melt-in-your-mouth juicy center. Per the recommendation of the staff, my pork was cooked medium. The pork chop came with spring pea succotash, bacon lardons, and jus. The lardons and jus were both rich, and they brought salty, smoky flavors to the meat. The succotash was bright and fresh which helped to cut the richness of the rest of the dish. Texturally, the crispy lardons and snappy succotash were very welcome additions. I finished the meal with house made ice cream (goat cheese flavored) and a cup of espresso. I would consider ordering everything I tried again during my next visit, but the pork chop entrée was something special.
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