Behind the Line: Brian Reilly
Topic: On the Job
Culinary Style
Do your menu items completely change with the seasons, or just the sides/preparation of the dishes?
- Brian Reilly
- Chef
- Noodlecat
- Cleveland, Ohio
Recently posted to On The Menu
Tonkatsu Steam Bun w/ crispy fried pork cutlet & smoked egg sauce
Tonkatsu Steam Bun w/ crispy fried pork cutlet & smoked egg sauce: ($3)
This steam bun is one of our biggest hits at Noodlecat. We use local pork from DeeJays in Fredrickstown, OH and fry it to crispy perfection. &nb...
more »Great Lakes, farm-raised, farmer (local/regional), homage dish, small plate, and smoked
Posted 08/04/12 - Share this entry
Chilled Mori Soba w/ chilled super dashi, wasabi, micro chive & bonito
Chilled Mori Soba w/ chilled super dashi, wasabi, micro chive & bonito: ($11)
The Chilled Mori Soba is a great summer noodle dish. The flavors are subtle and super refreshing. We serve the noodles on a traditional Ja...
more »historical dish and homage dish
Posted 07/24/12 - Share this entry
Choy ’n Soi Salad w/ bok choy, tatsoi, soy braised egg, sunflower seeds, whipped tofu & Japanese citrus dressing
Choy ’n Soi Salad w/ bok choy, tatsoi, soy braised egg, sunflower seeds, whipped tofu & Japanese citrus dressing: ($7)
A staple on the salad menu, this is a perfect lunch as the weather begins to warm in CLE. The whipped tofu adds a great texture to the dish and ...
more »farmer (local/regional), grass-fed, pickle, and rediscovered ingredient
Posted 06/06/12 - Share this entry
