After two years of darkness, it's a delight to see the lights back on at the old Sage Bistro location. Just before Thanksgiving, chef-owner Pete Joyce opened the doors to Bistro on Lincoln Park (2391 W. 11th St., 216.862.2969, bistroonlincolnpark.com), his 70-seat Mediterranean restaurant. Like many recent arrivals, the Bistro is an ingredient-driven operation, where everything from the bread and bacon to the ice cream and condiments are made from scratch in-house. Always an attractive space, the restaurant, which boasts large windows that frame the park, seems snazzier than ever. The carpet in the dining room has been replaced with hardwood, giving the room a more contemporary look. Joyce, former executive chef at Blue Point Grille, has crafted a tight menu that borrows from French, Italian and Spanish cuisines. The chorizo blini with manchego cheese, marinated cabbage and chipotle sauce are a joy to eat. Same for the seared scallop app, served with buttery leeks and corn soufflé. Other menu items include a salad with baby dandelion greens, poached egg and bacon lardons; sous-vide salmon; and duck confit with truffled potatoes. Prices for apps range from $6 to $12, entrées $16 to $23. Of the six reds by the glass, three are priced at $10 or more. And many bottles are at least $40. But Joyce promises that he will add 20 $20 bottles of wine to his list. Joyce's chef de cuisine is Cory Hess and the manager is Megan Joyce, Pete's wife. Bistro on Lincoln Park is open for dinner every night but Sunday.
The industrious team behind Dive Bar, Blind Pig and Wine Bar are hard at work on their next big project - a 5,000-square-foot steakhouse in Rocky River. Work has begun on the old city impound lot, which is located a few buildings down from Wine Bar on Linda Street. John Owen, who describes the concept as "steakhouse meets sports bar," says diners can expect prices closer to Cabin Club than Morton's. "We felt there was a need for a place where young professionals could go to watch the game and still eat great food," explains Owen. He envisions a dim, sexy interior with warm woods, roomy booths and lots of televisions. A generous patio will provide outdoor seating. As for the name, Owen jokes that it may end up being just Steakhouse. "We have Wine Bar, Dive Bar - obviously we are not exactly creative when it comes to names." Look for a summer opening.