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Continued from Page 96

ways and a lamb rack with
fresh herbs and sweet red
pepper sauce.
The Cape Cod Room in the
Drake Hotel is Chicago's best
known seafood restaurant.
Since 1933, the Cape Cod has
offered great seafood gumbo,
bouillabaisse, a variety of
oyster dishes, lake trout and
crab meat Maryland.
Carlos' menu strikes a bal-
ance between French classic
cuisine and nouvelle cooking
with such favorites as mush-
room pate with truffle sauce,
foie gras, seafood casserole,
lobster and duckling.
Jovan is one of Chicago's
most beautiful eating spots
with an aura of luxury. The
food is neoclassic French with
a touch of California,
regional Americana and the
Orient.
Tourists rave about Le
Francais and chef Jean Ban-
chet which is close to O'Hare
Airport and looks like a sub-
urban roadhouse. The menu
is classic French with a menu
of a variety of mousses,
pheasant pate with morels
and truffels, sea scallops,
roast squid, baked lobster,
rack of lamb, sweetbreads
and mouth-melting souffles.
Prices are on the high side.
Morton's is known as
Chicago's prime place for
steaks, big broiled lobster
and thick veal chops. Almost
everything is a la carte and
the big beef treat is the boun-
tiful New York strip steak.
Shaw's Crab House offers
more than 40 seafood items
including shrimp de Jonghe,
an original Chicago dish.
Spiaggia in the One Magni-
ficent Mile Building affords a
sweeping view of Lake
Michigan and Lake Shore
Drive. The food is northern
Italian and includes a variety
of pastas, paper-thin brick-
oven pizzas and veal dishes.
Cincinnati is conservative
but visitors can find a variety
of restaurants where the por-
tions are large and the prices'
moderate.
Delmonico's, on the second
level of Cincinnati's Westin
Hotel, provides a view of the
city illuminated at night. Ac-
cording to the season, the
menu offers a variety of
American game as well as
nouvelle French food.
Edwards was a manufac-
turing company in a red
brick building scheduled for
demolition in a dilapidated
area. But Chef Rob Fogel de-
cided to save the building
from the wrecking ball and
open a northern Italian res-
taurant. Pastas and veal dis-
hes are consistently good and
the chocolate mousse haS
been rated the best in town.
The Golden Lamb, once a
stagecoach stop between Cin-
cinnati and Columbus, has
played host to ten U.S.
Presidents as well as literary
figures. Dining rooms are fil-
led with antiques and the inn
is famous for succulent duck
preparation's.

Maisonette, founded more
than 30 years ago, has the
best reputation in Cincinnati.
The cuisine is considered con-
servative French with some
nouvelle touches. All courses,
which include high-quality
beef and lamb and imagina-
tive veal and duck dishes, are
served from rolling carts. The
most popular dessert choice is
white chocolate mousse.
Most of Cleveland's best
restaurants are in outlying
neighborhoods because the
downtown area is being re-
juvenated.
Northern Ohio's most
famous steak house is the
Diamond Grille which hosts
major golf pros on tour. The
restaurant is noted for large
steaks, lamb chops and
broiled lobster.
The French Connection in
Stouffer's Inn was named one
of the ten most romantic res-
taurants in America. It's the
most elegant dining spot in
Cleveland and the food has a
French accent which appeals
to the gourmet taste for such
items as lobster crepes and
duck breast with oysters and
mushrooms.
Giovanni's is old world
charm in a formal Italian
provincial setting. Pastas are
rated as excellent and so is
the antipasto, fresh fish and
veal. Zabaglione served tab-
leside is a must.
Watership Down is in a
white-frame country house
about 40 minutes from
downtown Cleveland. The
food is described as interna-
tional nouvelle with accent
on seafood and veal.
The Columbus, Ohio trade
market supports 450 fast food
restaurants and the city is
home base for chains such as
Wendy's and Max & Erma's.
But there are some white
tablecloth establishments as
well.
Chef Remy Berdy, now
gracing Jacques in the De-
troit suburban area, came
from Chutney's in the Great
Southern Hotel. Berdy, who
hails from Israel and Great
Britain, had a signature dish
in Columbus called Wel-
lington's, British beef Wel-
lington made with ground
beef and seasoned with
French and cajun sauces.
L'Armagnac is a copy of an
old French farmhouse which
offers coq au vin, boeuf a la
bourguignonne for lunch and
is considered status con-
scious.
There are five Max & Er-
ma's in Columbus which ap-
peal to students of Ohio State
University and yuppies. Fud-
druckers, Spoon's and Flakey
Jake's have trouble compet-
ing with the gourmet ham-
burger concept.
New Orleans is the home of
Creole-Cajun food which is
about the same and char-
acterized by more spices and
flavor for the strong and
hearty. The city is sur-
rounded by breeding grounds

Continued on. Page 100

