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Issue Date: August 2011

Fired Up

Lisa Robertson

Drive by Moxie on Friday nights through Labor Day weekend, and you'll see chef Jonathan Bennett in the parking lot manning a grill. He's braving the heat for the second incarnation of Grilling Fridays, which offers a new dish each week such as this rack of spice-rubbed Ohio baby back ribs with barbecued Nagel Farms sweet onions ($24). "I love cooking out," Bennett says. "It's less messy, and the smells are not only unmistakable but irresistible." Bennett also has a few pointers for creating great flavor: "Liberally season with kosher salt," he says, adding that it's a good choice because it has a "nice clean, pure flavor" that won't take away from the taste of the meat. Bennett also advises letting the meat cool for about 10 minutes before serving so the juices have time to redistribute. 3355 Richmond Road, Beachwood, 216-831-5599,

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