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!
