| |
| | Cleveland - Restaurants - Cowboy Stylin' - clevescene.com |
 | | Still, nothing quite prepared us for the most recent culinary shocker: In the heart of tony Bainbridge -- that land of tennis bracelets and Lands' End cotton Drifters -- we found chef-restaurateur Michael Longo dishing up slow-cooked barbecue in a stripped-down setting with all the charm of an El Paso mess hall. |
 | | No surprise, then, that diners who come scouting for roast duck, sun-dried cherries, and chèvre are on the wrong trail: Turns out, Cowboy's kitchen is all about pit-smoked brisket, pork butt, and baby-back ribs. |
 | | While table appointments are about as humble as a saddle blanket (light, greaseless nachos, for instance, arrive in plastic baskets, and bottles of hot sauce and ketchup flank the paper-napkin dispenser), Longo and his staff (including Cowboy's chef, Jacob Westervelt) cut few corners when it comes to the food. |
| www.clevescene.com /2005-01-26/dining/cowboy-stylin (1262 words) |
|