Red, the Steakhouse has earned rave reviews, so naturally we wanted to investigate the hype for ourselves. Turns out, the hype is well-deserved. The perfect backdrop for a special celebration or a night on the town, Red serves up near-perfect cuisine in its modern, bustling urban restaurant.
We say “near-perfect” because our meal got off to a disappointing start with the Maryland lump crab cakes, an appetizer that did not deliver. Yes, the dish had visual appeal — the cakes were garnished with colorful tomatoes, scallion, pickled red onion, and roasted corn that played in nice contrast to the cast-iron service. (Aside from the added color, however, there’s absolutely no reason to serve corn kernels with crab cakes. Enough said.) Sadly, the garnish added most of the much-needed flavor to the dish, as the tomato aioli had little to offer. The crab cakes themselves were overpowered with bread filler, and they failed to hold together on the fork.
Thankfully, the rest of the meal rose to the occasion. The beautiful tomato and mozzarella salad was full of flavor, featuring locally-sourced yellow heirloom tomatoes stacked end-to-end with thick slices of fresh cheese. The filet mignon was a thick, quality cut that was cooked and seasoned with care. And the lobster tail — a special on the night of our visit — was 16 ounces of melt-in-your mouth delight. (Sixteen ounces, people! It was as big as Mikey’s forearm!)
Food lovers, it’s time to get serious: if you dine at Red, you must order the cauliflower gratin. Featuring roasted cauliflower baked with prosciutto and cheddar cheese, this family-style signature side dish was the highlight of our meal. From the perfect al dente crunch of the vegetable to the buttery bread crumb topping, every bite is a burst of pure joy. Even the wait staff raved that they can’t get enough of the stuff.
Since we were celebrating Mikey’s birthday on the night of our visit, the highly-engaged staff at Red presented us with a plate of their house-made donut holes (despite our protests – we were full!). The warm, inviting confection was paired with a trio of made-from-scratch sauces: raspberry, chocolate, and salted caramel. (We made room — they were fantastic.)
The restaurant floor is a wide-open room with a sleek, minimalist aesthetic. The adjacent bar is a sexy space that buzzes with downtown vibe. Plan to flaunt your little black dress — but be sure to make your reservation in advance. And expect to spend some money for this upscale dining experience.
Don’t feel like braving the downtown crowds? Check out Red’s flagship location in Beachwood, located about 15 miles outside of the city on Cleveland’s east side.
The verdict? Mikey likes it!
#CLEchow Rating: 4.50/5.00
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