Chef Michael Koenig is a 20 year veteran chef whose credits include some of the top restaurants on the West Coast. And when he took over the kitchen at Latitude 41 in July, he brought with him the same kind of passion for rustic, simple food and dedication to local sourcing that Latitude 41 has always sworn by.
What resulted was an exciting lineup of creations highlighting the very best of Ohio’s farms and fields. This fall, the menu reflects not only the imaginativeness of the Executive Chef, but the high quality of seasonal ingredients the Buckeye state produces.
The Little Gems & Pear Salad features Blue Jacket Dairy feta, while the Fig & Goat Cheese Pizza uses Lucky Penny chèvre. The Lamb Pasta plate features Bluescreek lamb in two ways: as homemade sausage and house-cured lamb bacon, an inspired combination that’s as artistic as it is comforting.
Even local breweries get in on the action. The Mussels are served in a broth made from Angry Orchard hard cider, and the Great Lakes Walleye Nuggets are perfectly battered in the Cleveland-based company’s beer.
Dessert offerings include Chef Koenig’s twists on Ohio’s favorite comfort sweets.Peanut Butter & Jelly Pot de Crème and Apple Rum Bread Pudding are wholly satisfying, and just familiar enough to evoke intimate memories of holidays past.
Parties are welcome to try Latitude 41’s Culinary Journeys, where groups can enjoy a four-course tasting of the fall menu for $40 per person (+$15 for wine pairing), or a six-course tasting for $55 (+$25 for wine pairing). It’s a great idea for holiday and corporate get-togethers.
Latitude 41 is located at 50 North Third Street inside the Renaissance Hotel. Their hours of operation are Monday through Friday, 6:30am to 2pm and 5pm to 10pm, and Saturday/Sunday, 7am to 2pm, and 5pm to 11pm. Happy Hour runs weekdays from 4pm to 7pm, and it’s a great time to try Chef Koenig’s Bacon Popcorn, made with Benton bacon.
For a longer look at Latitude 41’s menu, visit www.latitude41restaurant.com.
Photos by Craig Ferance.
