adds Asian-themed bar menu
By Cynthia Schuster-Eakin
Published Oct. 27, 2010
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
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.
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.”
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.”
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)
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
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.”
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.
Dave’s Pacific Grille is located at 19015
Lake Road. Call (440) 331-2739. Major credit cards are accepted.