Our private dining room is now available for any occasion
The RedRoom accommodates up to 30 people for formal dinner or up to 50 for cocktail parties…..please contact us @ 216-344-9943 or biermarkt@gmail.com for more information
Have you checked out our new glass pours yet?
Leone Rosso – a Syrah, Sangiovese, Canaiolo, and Ancellotta blend with intense and persistent scent of mature fruits, followed by notes of spices and vanilla.
Ferrandiere Viognier – incredibly aromatic, this lush white has flavors of honeysuckle and spice
Michele Lelu Pinot Noir – hints of purple fruit with a large nose; very prototypical of French Pinot Noirs
Altos de la Hoya Monastrella Jumilla – intense black fruit, minerals, and the trademark raw meat aspect of Mourvedre make this wine absolutely intriguing
Great Divide The Yeti Imperial Stout – this very dark brew opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes
Triple Karmeliet – this blond robust Belgian favorite has made it back after a bit of a hiatus
Bells Hopslam – This Imperial IPA is a biting, bitter, tongue bruiser of an ale, and quite possibly the most anticipated seasonal brew from the Bells Brewery
Harviestoun Old Engine Oil – A Scotch Old Ale, superbly rich and full-bodied, the wickedly smooth chocolate dominates the flavor and is nicely balanced by the hop bitterness
If you missed our last RRWP, you missed out on quite a night…..
This pairing of great Rock and Roll vinyls with the most exclusive glass pour and cocktail list in town has created an incredible night not to be missed.
Don’t miss guest sommeliers, Lucha Loco, and Chef’s Widow as they pour the best glasses around and as we crank out the classics the way they were meant to be played…on the turntable.
You don’t need a ticket or a reservation so you have no excuse….
Classic Rock & Roll T-shirts encouraged!
Are you more of the barley and hops persuasion? We have created a seven-course feast and have begun to take reservations. Be sure to sign up soon as these spots are going to go quickly. Menu and beer pairings coming this week.
We’re happy to announce that our very first Sawyer Wine Supper has SOLD OUT for January 31st…..but we still have tickets for our First Belgian Bier Dinner! (Also, we are already planning a date in April for our next Sawyer Wine Supper).
Draft:
Augustijn – Belgian Golden Ale
North Coast Old Rasputin – Russian Imperial Stout
Stone IPA – the old faithful is back
Avery Hog Heaven – an unexpectedly but favorably hopped barley wine
Bottle:
Cantillon Rose de Gambrinus – the lambic nectar of the gods
De Dolle Still Nacht – easily the best Christmas/Winter Ale from Belgium or anywhere else for that matter
…..get both of these while they last
“If you ever reach total enlightenment while drinking beer, I bet it makes beer shoot out of your nose.†– Deep Thought, Jack Handyâ€
Thursday Janurary 17th from 6 – 2:30
Featuring Chef Widown & Bill Lucha Loca
Sample……… adventurous wine flights handpicked special for this night… wines so special, you can’t find them as a glass pour anywhere!
Rock Out…….to our cocktail creations and our classic vinyl collection
Chat………….with our sommelier and guest bartenders
A little taste of the wine list:
Intoxicants
$ 9 Jay Street Cooler –Absente-JM Brut-Chambord
$ 7 The 25th Street Crusher – Catullio Prosseco Cipriani Bellini
$ 6 Baron Von Kaiser – Underberg digestif
Bubbles
$ 8 Pimp Juice – the drink of the street
$ 7 Salumi Slapper – Catullio Perosseco NV extra dry
Red Wine
$9 FrenchBulldog 20/20- 06 Paul Thomas Sancerre Rose
$10 The Big Stinky – 05 Offerus St. Joseph.
$8 The Little Stinky – 04 Domaine De Deurre Cote du Rhone Villages, St. Maurice
$7 Valley Girl – 05 Anne Amie Cuvee Pinot Nior
$8 Frickin’ Franc – 05 Stepping Stone Cabernet Franc
$9 The Hedge Hog – 04 Wild Hog Zinfandel
$8 The Velvet Hammer – 05 Sharecroppers Cabernet Savignon
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Bar Cento will be taking reservations for the Sawyer Wine Supper beginning next week
January 31st Chef Sawyer, together with Matthew Stipe, will pair select wines to accentuate the night’s six course culinary creation
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Finally….its coming soon!!!!…..the much anticipated first ever Belgian Bier Dinner at the Bier Markt …… February 21st….. more details to follow
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Make sure to check out the Bier Markt / Bar Cento blog at www.bier-markt.com (click on “press” and “what’s new” to get the latest from your friends at 1948 West 25th St.)
http://blogs.clevescene.com/cnotes/2008/01/our_resident_foodie_talks_turk.php
Our Resident Foodie Talks Turkey — and French Fries — on WCPN
Thu Jan 03, 2008 at 12:03:33 PM
Clevelanders love food — cooking it, eating it, reading about it, and apparently also listening to professional chowhounds jawing about it 90.3/WCPN, where I was a guest yesterday on Dee Perry’s call-in show, Around Noon.
Also on hand to discuss developments and trends on the local restaurant scene were The PD’s Joe Crea and Free Times’ Doug Trattner. Foodies from across the region called in to discuss topics ranging from humanely raised meats and vegetarianism to how to score mashed potatoes and green beans. We also broke down loads of restaurants, including Dante, Bar Cento, Lola, Fahrenheit, Mint Café, Paladar, and Sasa Matsu; discussed the slow but inevitable creep of regional restaurant prices; and debated the the growing preference for informal noshing over more traditional three-course dining.
To listen to a webcast of this afternoon’s program and view links to all the featured restaurants, jump to WCPN’s archives. – Elaine T. Cicora
Category: Food
January 1st, 2008 | http://northcoastlifestyle.com/?p=263
Happy 2008
Wow, what a New Year’s Eve. It was a great night of fine food and drink. We were able to enjoy it to the fullest courtesy of the Ace Taxi Cab Co. We made our way to Ohio City for the night with our first stop being the Market Avenue Wine Bar. It is a very nice place with great wines, but the crowd was rather dull. So we left there and stopped at the The Flying Fig for a drink at the bar. It was much more happening and the atmosphere was much more upbeat. We were building up our appetite for our four course menu at Bar Cento which we had reservations for the 10:30 seating.
After a few cocktails we walked over to our main destination of the night, Bar Cento. Upon entering, we were led to our seats in the dining room. Chef Sawyer was very cordial as he walked over and greeted me and introduced himself to Erika. He was very generous in his servings all night, not just to us, but many tables all around us. We had one of the best meals, and dining experiences, that we have ever had.
We chose a nice red zinfandel to go with our tasting menu.
The first taste was the amuse [bouche] which consisted of “Roman Moneyâ€- green lentils, fricco piave cheese and rosemary and Sicilian tuna with fennel pollen, orange and alphonso olives. Yum. We then had our appetizers, seared foie gras with ox-tail marmalade, roasted marrow bones, brioche and parsley; Blue Point oysters on the half shell with horseradish grappa shooter and caviar trappannini.
Chef Sawyer explained the oyster dish as “entering the ocean and diving down deep†as you first take the horseradish grappa shot and taste the salty sea and then shoot the oyster. The food matched his explanation beautifully.
We have never had foie gras and this dish was amazing. We scooped the marrow out of the bone and it mixed with the ox-tail marmalade and the foie gras and placed it on the brioche which made for an unbelievable taste experience.
For the main entrée, we both ordered the Ohio premium beef tenderloin with braised beef, potato puree, broccolini and Sangiovese. The tenderloin was very tender and the entire dish was delicious. Since we both ordered the tenderloin, chef wanted us to taste the bollito misto with capon, beef brisket, veal, baby root vegetables and mustardo. We were very grateful to get to taste these items and leaves us to wonder what the rest of this incredible menu tasted like.
Before dessert, Chef Sawyer brought out a fluer-de-latte, hay-aged cow’s milk from Lombardia, a beautiful cheese that he insisted on us smelling before we tasted. It was a great cheese with a strong smell and flavor to match and worked as a great transition into dessert.
Then the dessert came. It was a plate full of assorted sweets. Chocolate champagne truffles, banana financier cake and the chef’s favorite; grandma’s cookie with Vin Santo. All of this with a glass of presecco
All of the food was phenomenal and we were very happy to spend our New Year’s Eve at Bar Cento. I predict big things for Chef Sawyer to come as he really knows how to create extraordinary dishes, excellent atmosphere and his charisma carries him through the front of the house.