Cleveland Chefs Get Creative To Showcase Beef Diversity
It’s not to say that Cleveland chefs David Kocab and Matt Mytro don’t appreciate a good steak. Both chefs — with prominent Italian-centric restaurants just miles apart on the championship city’s east side — love a sizzling steak. But they also believe chefs can be very creative when it comes to beef. So they joined forces to create a special dinner showcasing these ideas.
Kocab and Mytro created and executed a pseudo-Italian focused, seven-course menu featuring beef as rarely experienced – and they did so at Kocab’s much-lauded restaurant, Trentina.
No burgers, no steaks — just Certified Angus Beef® brand dishes imagined by two of the region’s most creative culinary minds. Here are a few snaps of what went down.
What a night on Cleveland’s East Side. If you’re within driving distance, a second beefy dinner — with an all-new menu — is scheduled at Chef Mytro’s highly-acclaimed Flour restaurant on May 1, 2017.
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Bryan is a modern-day Hamburglar, minus the mask and kitschy catch phrase. There’s not a burger on the planet he wouldn’t take on — even those token ones for customers with less-adventurous palates. In his spare time, he’s a soccer junkie, musician, husband and father of the most adorable little carnivores this side of Jurassic Park.
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