L' Albatros Brasserie

Looking for a place to dine after visiting the Cleveland Museum of Art, we ventured out of the Glidden House. Asking the doorman for a restaurant recommendation, he pointed to the alley beside the Glidden House and said to go down to the left and we would find L’Albatros Brasserie.

 

He had eaten there a few times. He told us that it was an affordable French Restaurant. Then he launched into his favorite dish, the Cassoulet:  a hearty dish, like a stew, with white beans, lamb, duck confit, and sausage. He waxed and waned about that dish, as if he was sitting at the table eating it.

It wasn’t the dish that sent us to L’Albatros, but how the door man described the dish. After that sumptuous description, we were eager to sample the food. During the meal, my traveling friend would say that this was a serendipitous decision.

L’Albatros was about three buildings from the hotel, on the left side. The restaurant was a rather non-descript looking place on the outside. Inside the restaurant were white tables and chairs, in a chic minimalist setting. We sat down and were given tiny slices of baguette bread with a delicious olive oil for dipping.

Our waiter was excellent. He was friendly and knowledgeable about the menu. We both eyed the Coq Au Vin but that was the Monday special and this was Sunday. My friend asked the waiter about ordering it and he said that he would check with the chef. We looked over the menu for an alternative entrée. The waiter came back smiling and said that the chef was excited about putting the dish together for us. He said the chef wanted us to be happy. In the meantime we ordered a cup of soup for our appetizer. My friend had a rich mushroom soup while I ordered the Onion Soup Gratinee. Both soups gave each of us our own desired pleasure. Mine didn’t disappoint me. It was a rich soup with actual beef simmered in wine, added to the soup. It was totally delicious, not at all like the usual onion soups in thin watery liquids and onions floating throughout.

Then the Coq Au Vin arrived in oval white ramekins for each of us. It was a beautiful site. There were two chicken legs and thighs braised on a bed of potatoes, with small whole porta bella mushrooms, pearl onions, chunks of lardon (bacon that has been diced, blanched, and fried), served in a wonderful rich wine sauce.

The dish was heavenly! I think we each left a few scraps of food and the bones in our ramekin. There was no doubt about us being happy when the waiter asked. We paid and on our way out, we stopped and called out our thanks and praise to the chefs in the open kitchen. They were pleased.

“Yes, Chef, we were indeed happy!