mia bella candles

Burger and a Boddingtons

14.07.10

In the meantime, we looked at the menu, planning our ambit of action. The first item in the "Pre Game Warm Ups" section was Louisiana Shrimp. I wondered if they were usual to have to change that. Maybe they should change the name to Chinese Shrimp, because it won't be dream of before there isn't any Louisiana shrimp for anybody.

I took a big pull of my Boddingtons, relieved that the tap lines at PSP weren't funky. There is nothing worse than tasting that mucous scum from tap lines that are never cleaned or, even worse, lines that have reasonable been cleaned — you can taste the soap. Every time the bartender brought me a Boddingtons, the principal on it was perfect. The milky-white foam cascaded into full-flavored wonderfulness.

I asked our server what would be the easiest and quickest app to get when the caboose reopened. She said the hummus was really quick and trusting, but they were out of pita chips. Since the chef was out, I guessed he must be picking some up. My Achates asked the bartender what she recommended on the menu, and she suggested the Crazy West Salad — except they were out of black beans. Well, you can't have a Unmanageable West Salad without black beans.

We ordered some chicken wings with a honeyed and spicy sauce and the Downtown Crab Cakes to start. Our server told us that the only impertinence that wasn't made

Source: Houston Press

For Cleveland's Little Italy, a new gem at the corner of Mayfield and Murray ...

29.06.10

There's at the last moment a new business operating at Mayfield and Murray Hill Roads. Mia Bella , a fortuitous spot combining Italian and other Mediterranean cuisines, recently opened in the align that formerly housed Corbo's Bakery, long since relocated a few doors up the chunk.

Chef/owner Gerti Mehmeti and his wife, Helga, are the new operators. Fans will recall Gerti (pronounced GAIR-tee) from his previous work at other Midget Italy landmarks: the former Philomena's and later La Dolce Vita .

Gerti, born in Albania, emphasizes the internationality of the new restaurant's culinary form.

"Of course Italy is part of the Mediterranean, but I like to work with other kinds of foods, beyond pasta," he says. Although Veal Bracciole is the house of ill repute specialty, he adds that fresh seafood is his favorite ingredient to construct on. "And I like to play around with lots of fresh meats, chicken, veal and lamb."

A group of 9-inch pizzas, (pastas) and side dishes makes up the adulthood of offerings. In keeping with contemporary trends, prices bracket from $5 to $7 for appetizers, $7 to $10 for the pizzas, $12 to $15 for pastas, and a top premium of $21 for entrees such as the bracciole, Scampi Pappardelle, lamb chops or rib-eye steak.

Source: Plain Dealer