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Issue Date: May 2014 Issue


Quick Bite: Pub Frato Gastropub


Jason Brill
brill@clevelandmagazine.com

We have a maxim around the office: No distance is too far for a good taco. Whether it's loaded with chicken, beef or tofu, we love all the possible combinations that can fill that folded, portable tortilla shell. So when Pub Frato Gastropub opened in Concord in December, we knew a trek was in order for the trio of tacos on the menu. While the Cajun shrimp and the braised pork options tempted us, we ordered the braised short rib tacos ($9) topped with onion jam, goat cheese and cilantro. The velvety cheese and dynamic combo of sweet and tangy from the onion jam layered nicely with the tender short rib. Between bites, we kept going back to the side of crispy yuca chips (made from the edible root similar to a potato) dusted with smoked shallot salt and served with house-made guacamole and pico de gallo. If tacos aren't your thing (we'll forgive you), chef Nick Frate, who served in kitchens such as Pranzo and Gavi's, has plenty of inventive offerings. Go for the roasted beet and blue cheese baby green salad ($7). The beets and maple Dijon vinaigrette are a sweet counter to the cheese, while the spiced nuts add a welcome crunch. And to wash it all down, this gastropub has 12 craft brews on tap such as the light, crisp German kolsch made specially for Pub Frato by Willoughby Brewing Co. or Fat Head's Bumble Berry Honey Blueberry Ale. Trust us, this is a trip worth taking.

WHEN YOU GO
Pub Frato Gastropub, 7548 Fredle Drive, Concord, 440-867-244, pubfrato.com


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