Hate onions? Put ketchup on your ketchup? We all have unique likes and dislikes, so when you hear about a new restaurant, whether it be from a foodie or someone who lives off of toaster pastries, you don’t know if their tastes align with your own. So, instead of reading a review from one source, take it from four members of our team. Even though we are woefully underqualified to review a restaurant, at least one of us will likely share some of your distinct tastes.
For this issue, the PressureLife crew visited Distill Table, an eco sustainable restaurant located at 14221 Madison Ave. that shares a building with Western Reserve Distillers. Led by Chef Eddie Tancredi, the restaurant features farm-to-table fare that combines high-end and down-to-earth sensibilities—as well as some fancy cocktails. Did the PressfureLife crew deem Distill’s dishes to be fine fair or fairly underwhelming? Our fearsome foursome shares their thoughts on one of Lakewood’s newest restaurants.
One word: olives. I’ve talked about Distill Table at Western Reserve Distillers about 20 times now since we went and the one thing I keep recommending is the olives. The citrus marinade is a great compliment to the bitter and salty olives. Following those are the cocktails—if you can swallow the price of a drink, your tastebuds will be very pleased with your decision. In terms of the other grub, I would also recommend the funghi pizza with the lemon thyme ricotta and the two pasta dishes. All of those dishes were comforting and feel right with the atmosphere of Distill Table. I did have a great time, service was nice, and Eddie was very pleasant, however, this is a once-a-quarter type place for me.
It may sound weird to say that the highlight of a dinner was the olives, but that’s perfectly acceptable. Marinated olives can be delightful, and the citrus olives at Distill Table are a great way to kick off a meal. While I’m not a big mushroom guy, I could appreciate why the funghi pizza would appeal. I am a big poutine fan, but this version was a bit underwhelming, especially since it didn’t have much of the chorizo it promised. As for the entrees, the pastas were pretty solid. Both the bolognese and the Sunday sauce played like down-to-earth comfort foods with a hint of upscale sensibilities, although the grilled bread they came with were anything memorable. I enjoyed my samples of the chicken and the salmon, but I’d stick with the pasta on return visits. Finally, it wouldn’t be a complete review without mention of the cocktails. While not cheap, these drinks were some tasty, creative concoctions.
First things first. Let’s get to the cocktails. Any good eatery (this may be unfair since it’s definitely of quality that’s above just any old hot dog stand, which can also qualify as an eatery. But I digress.) can also be measured by how well they craft a cocktail. At the Distill Table, they know what they’re doing and if you knew what you were doing, you’d go drink there. Now on to the nosh. To start, the olives were badass. I can’t recall an olive starter that measured up. It’s kind of like if these olives were a movie they’d be an obscure classic like Don’t Tell Mom the Babysitter’s Dead. I also ordered the chicken and had zero qualms with it. Succulent. Fresh. All that. The Sunday sauce is as good as advertised. Oh, and I’ve been back four times already, making my first visit an inaugural one. The best part though — perhaps that it was the first time Jim didn’t dry heave at some point for a food review since I don’t know, Issue 8? Get it together, man.
Fall is upon us, and it’s time to get yourself some Sunday sauce at Distill Table. This sauce is thicker than a Cardi/Minaj twerk off. I had the best dish among the PressureLife crew, but let’s talk about the cocktails. The Incredible Hulk is a mix between a mojito and a bijou. You can’t sneak gin and green chartreuse past me. It was fantastically refreshing, but a little sweet for what I was expecting. After taking a slice sized bite of the awesome white pizza with mushrooms, I decided to test out one of my favorite classic cocktails: the New York sour. It was tasty, but a little weak and sweet again. I didn’t care though, because the dish I was eating was like swimming in everything that makes a meatball good. I will be back many times to eat the Sunday sauce at Distill Table. Many times.