Terrene : 33 North Sarah St. : 535-5100

It seems that in the CWE, the restaurants along the Euclid corridor get all the love. But just a few blocks east, on Sarah Street, Terrene consistently turns out some of the best and most creative food in town. The restaurant recently debuted a new menu, and we just had to go see what it had to offer.

    We started off with the Shrimp and Grits ($9) and a cup of the Soup Of The Day ($4), butternut squash. Both of these starters were great examples of the care the kitchen takes with its offerings. Many times grits are processed until they have the consistency of Malt-O-Meal, but ours had depth and texture, and along with a touch of barbecue sauce, paired perfectly with the smoky shrimp. The soup was creamy with a hint of sweetness, and the scattering of pumpkin seeds on top really brought out the flavor.

    Next came our salads, the Just Greens ($7) and the Lyonnaise ($8). Simple, elegant and to-the-point, the Just Greens is pretty much that:  frisee, radishes, herbs and a lemon vinaigrette. Despite its simplicity, it‘s extremely flavorful. The Lyonnaise is a little more complex, with bacon, crispy onions and a beautifully poached egg perched atop it all.

    The new menu features some old favorites, as well as a bevy of new items. We took advantage of the remaining classics by ordering the Chicken Pot Pie ($16), and tried out the latest creations with the new Vegetarian Meatloaf ($20). The pot pie has been a Terrene mainstay for good reason. The pastry is on par with any dessert offering. Flaky, golden and melt-in-your-mouth good, it may well be the perfect crust. Of course, it’s filled with a creamy mix of chicken, peas, carrots and potatoes.

    We understand from talking with the staff that the meatloaf has been a huge hit with patrons since it was introduced, and we can understand why. Despite the ‘vegetarian’ label, it’ll please carnivores, as well as non-meat eaters. It’s made from a local meat substitute and served with a mix of roasted sweet potatoes and brussels sprouts and smothered with a mushroom gravy. Put this dish against mom’s classic meatloaf, and we’d be hard pressed to pick a favorite. If you know someone who shudders at the thought of vegetarian fare, this dish will change their minds, guaranteed.

    To wrap up our meal, we picked another new addition, Doughnuts and Coffee ($6). This dessert features two small, handmade donuts and an espresso cup on the side, filled with a coffee and chocolate sauce. One of our donuts had a crumb topping, the other had what tasted like crushed coffee beans sprinkled on top, and both were served warm. Delicious doesn’t even begin to describe this dish. We’ve heard tell donuts are the next big dessert trend, and we’ve seen them popping up on a few local menus as of late. Terrene’s are the best we’ve had.

    Service during the meal also was exceptional. Our waiter was friendly, knowledgeable, and kept track of us even when the dining room began filling up.

    This was Chef Brian Hardesty’s last menu before he left Terrene to pursue a food truck project, and he definitely went out with a bang! Terrene has always set the bar high for other area restaurants with its food and service, as well as its impressive variety of sustainability efforts, and we’re sure whoever steps behind the stoves next will continue the tradition. If you haven’t done so already, definitely make it one of your CWE destination eateries.  LN

Cake Donuts

Courtesy of Terrene


2 c all-purpose flour

1/2 c white sugar

1 t salt

1 T baking powder

1/4 t ground cinnamon

1 dash ground nutmeg

2 T melted butter

1/2 c milk

1 egg, beaten

1 Q oil for frying


Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.

Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

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