Bistro 83 will feature a wide variety of fine wines, as well as martinis and craft beers. And the food menu will focus on tasty, healthful selections. “We don’t have a deep-fryer here,” says owner Bud Hagy, who has run successful businesses and community events for many years. “There will be delicious lunch and dinner menus, but they’ll be healthy for people to eat.”
Executive Chef Jon Frommeyer says he learned, from sitting in a booth as a young boy while his mother worked at the popular Country Kitchen in Elyria, that people have different wants and expectations from a restaurant.
“Some people want to sit down and have meat and potatoes, while others will want fish and a good wine or something else,” he says. “We will have something for all of those different people.”
After deciding to follow up on the restaurant lessons he learned growing up, Frommeyer went to culinary school, and from there on to successful restaurants in different parts of the country. He has worked with noted chef Rocco Whalen at Fahrenheit in Tremont and also at SideBern’s, a popular Tampa, Fla., restaurant.
“You learn something from each of your experiences,” he says. “We’ll be putting all that to good use here in the kitchen and in the rest of the bistro.”
Hagy says customers will enjoy the patio eating area, as well as the firepit and the waterfall behind the bar. “We’ll have a lot of atmosphere for people to take in,” he says. “Put that together with great food and great drinks, and they’ll have a great time.”
In addition, both men cited the wide range of big and small special events that will be going on at the restaurant.
“There will be wine flights and tastings, as well as hosting business and private events for people,” Hagy says.
Frommeyer adds there will be weekly specials, a special Sunday brunch and, with Lake Erie just a short distance away, the menu will reflect its influence. “We’ll have walleye and other fresh catches from the lake,” he says.
Hagy says the bistro will be a destination for people in Lorain County and other parts of Northern Ohio as it combines a fine wine bar with great food.
Muhammara aka Roasted Red Pepper Dip
Try Executive Chef Jon Frommeyer’s dip recipe at home.
8 roasted bell peppers, peeled and cleaned (you can use canned but rinse off preserving liquid)
2 cups panko bread crumbs
5 cups roasted walnuts
¼ cup red pepper flakes
1 Tbsp ground cumin
½ cup pomegranate
1 Tbsp kosher salt
2 tsp sugar
2 tsp allspice
1 cup extra-virgin olive oil
1. Combine all ingredients, except olive oil, in food processor. Blend until smooth.
2. While machine is
running, slowly add oil to emulsify and incorporate oil with puree.
3. Salt and pepper
Serve with grilled pita bread and pita chips. Goes great as an accompaniment with hummus and baba ghanoush.