|Chicken liver pate and The Chancellor|
|Duck confit and pork belly|
|Pancetta wrapped pheasant|
For my entree, I went with the pancetta wrapped pheasant breast with zucchini and bacon ragout, oyster mushrooms, and french onion puree. The deciding factor for me was I never had pheasant and I always love to try something new. To describe pheasant, I would say it is somewhere between chicken and turkey. Mine was very moist and flavorful and the french onion puree really brought out the natural flavors of the bird. The pancetta added a nice subtle crunch to the dish while the zucchini and oyster mushrooms emphasized the idea of a spring garden inspired dish. My only complaint on the dish was a clove of garlic that made its way under one of the breast pieces. Overall, I would order this again and recommend it to an undecided diner. My boyfriend ordered the flat-iron steak with mac and cheese and brown roasted cauliflower. He said it was an enjoyable dish but found the steak sauce a bit on the salty side. Also, he was more impressed with the flavors of the cauliflower (and I will agree since I had a taste) in comparison to the mac and cheese. After dinner, Chef Jarrett came to our table. We all had a great time chatting with the chef about the menu, Michael Symon's visit to Palate, and local restaurants in general. He also is very involved with Dinner in the Dark, an event which I plan on attending in the future.
I also had two of the featured libations. The bacon melonball martini was a fun liquid play on prosciutto wrapped cantaloup. It's electric green appearance is pleasing to the eye while the sweet smoky flavors from Midori and bacon infused vodka are pleasing to the palate. While I did enjoy this drink, I loved the cucumber loco which is Palate's take on a cucumber margarita. Maybe it was the cool and refreshing flavors or maybe it was the fact I love anything with Patron. Another thing I must note would be Chef Jarrett's Iron Chef-esque plating designs. Even though no one at our table ordered one, our server showed us the spring garden salad which is served in a small metal bucket. I also marveled at CLEgal and CLEguy's dirty bon bons which were served in a terra cotta flower pot garnished with a gummi work and fondant flower. Overall, Palate is a much needed addition to the Strongsville restaurant scene which is dominated by familiar chains. I would highly recommend visiting Palate next time you are looking for a great dining experience.
Until next time...follow your heart, fulfill your hunger!