I first met Chef Scolaro at Main Street Medina’s ‘Dine & Bring Wine’ event in May. It wasn’t the first time though that I heard of Chef Anthony Scolaro. Chef Scolaro created a buzz last summer with his new concept of garnering local financial support in exchange for a fine dining experience. Supporters also received a brick with their name placed on the stunning entry wall.
Chef Scolaro features a seasonally driven menu featuring local ingredients from local suppliers. His philosophy is to support local merchants who offer quality ingredients. Among the local merchants are Dancing Desserts, Soleil Sol Farm, MorningSide Farm, Yellow House Cheese, Camel Creek Farm, Lucky Penny, Beeler’s Pure Pork, Holiday Sausage, and Scolaro says still more to come.
The Dine & Bring Wine event is hosted by Laura Parnell owner of Cool Beans www.coolbeansmedina.com and Main Street Medina www.mainstreetmedina.com. Chef Scolaro brought new taste sensations to the second Dine & Bring Wine event featuring stewed rabbit(sourced locally) with a bright briny olive sauce with an ancient grain as the backdrop. Not to overlook the elaborately herbed shrimp appetizer placed so generously on slices of French bread. A very sophisticated creme brulee- infused with ginger and a dollop of fig compote was the final element of an extraordinary meal.
We so enjoyed all the components of this well-honed dining experience we made plans to have dinner at 111 Bistro with good friends To our delight the patio awning was installed the day before, so began our summer evening at the Bistro. I wasn’t familiar with the house white wine – Protocolo Blanco (Spain) a Pale yellow color wine with lemon zest & white floral aromatics. Our wait-staff Mackenzie offered to bring me a sample of the wine. Although I chose another wine I was impressed that I was able to taste the wine before ordering a glass. I need to mention the patio wine glasses; a fine lipped plastic that looks like crystal with a finger-print indentation for holding the glass. I would love to have a set of the glasses for my own patio.
All four of us chose different entrees; scampi and clams with house made linguini, tomato confit, spinach, chili, lemon garlic buerre blanc and celery leaves. Each item added to the complex flavors that complimented this bowl of pasta. Summer was in full bloom with the next entrée-Quinoa stir-fry with seasonal vegetables, miso broth, curry roasted peanuts, thai ginger salt and pea tendrils.
The two remaining entrees could have been on a menu in New Orleans; smoked Jerk Chicken with the house made cavatelli, caramelized onion, peppadew, spinach complimented with a jerk cream sauce. I chose the Saturday night special- a Soft Shell Crab po’boy dusted in a seasoned cornmeal accompanied with the 111 Rosemary Fries with thyme, parmesan and truffle oil. Each entrée had unique flavor qualities that left me wanting for more. I will be back!
Being a food enthusiast I enjoyed all of Chef Scolaro’s creative blend of flavor combinations. Not to neglect the interior of the restaurant 111 Bistro has a polished concrete floor and open-design contemporary dining room that incorporates the bar and kitchen into a great room environment.
One Eleven Bistro is located at 2736 Medina Road, in the new Montville Center Plaza, in Medina. Hours are Tuesday through Thursday, from 3 p.m.-10 p.m.; Friday and Saturday, from 3 p.m.-11 p.m.; and Sunday for brunch from 10 a.m.-3 p.m. The phone number is 330-952-1122, and the web address is www.111Bistro.com.