Salmon Dave’s adds Asian-themed bar menu
By Cynthia Schuster-Eakin
Insights
Published Oct. 27, 2010

Salmon Dave’s Pacific Grille in Rocky River has recently undergone a big change.

In fact, according to managing partner George Schindler, it is the biggest change since the restaurant’s interior was totally revamped in 2003. But this time, the alterations go beyond the eatery’s interior trappings. This change goes to the heart of the restaurant’s philosophy – its menu.

After 17 years, Salmon Dave’s has cut a number of items from its dinner menu to make room for a considerably expanded bar menu. Schindler said they decided to capitalize on the fact that the restaurant does some of the briskest happy hour business on the West Side.

“People can still get the things they have counted on,” Schindler said. Popular entrées like cedar-planked salmon and champagne surf and turf are still on the menu. “It’s more casual. We wanted to put something fun in the bar.”

Schindler describes the theme of the new bar menu as being “more adventurous and for people who want to experiment.”

“This menu is bright, fresh, creative and unique to us,” he said. “We want to focus on quality and showcase the skill of the chefs in back.”

Corporate Chef Shawn Cline and Salmon Dave’s Chef Cesar Echeverria collaborated on the menu additions. In keeping with the restaurant’s Pacific Rim origins, the bar menu has an Asian flair. You can still get chicken wings with your beer, but these wings are prepared with a spicy Dijon sauce and served with soy scirracha and Gorgonzola cheese ($10 dozen). Yakitori, grilled skewers of chicken, shrimp or strip steak, are accompanied by sushi rice and sesame tempura zucchini. Bao, or steamed Asian buns, are filled with your choice of Szechuan pulled pork ($8), braised pork belly ($9) or seared, rare ahi tuna ($11)

The grilled veggie burger ($9) is made in-house from black beans, brown rice, red beets for color and fresh herbs and spices. The brioche bun is made by Orlando, according to Salmon Dave’s specifications.

“We want people to know that we put real thought into our vegetarian selections. They are not an afterthought,” Schindler said.

Also on the bar menu are Dashi pork and kimchi seafood stew in a Korean pork-based broth. The kimchi vegetable relish is made in-house and allowed to marinate a week or two before it is served.

The bar menu is half price on Friday after 9 p.m. A half-price bites menu is offered from 3 to 7 p.m. Monday through Friday and includes Dijon wings, Yakitori, chicken potstickers and the spinach and artichoke bake.

Salmon Dave’s is currently promoting its Maine Event lobster festival.

“This was the first promotion that we ever did at this restaurant,” Schindler noted. The Maine Event is now in its 16th year. “We started this back in the days when we had a live lobster tank, with lobsters up to eight pounds. Customers can still get any size lobster they want if they call ahead. We are in touch with our seafood suppliers two to three times a day.”

The centerpiece of the Maine Event is a New England-style lobster bake. It includes a whole Maine lobster, grilled half chicken, dozen steamed clams, redskin potatoes and corn on the cob ($39.95). The lobster bake is offered for $24.95 every Sunday. The promotion runs through Thanksgiving.

Salmon Dave’s Pacific Grille is located at 19015 Lake Road. Call (440) 331-2739. Major credit cards are accepted.