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Issue Date: November 2008

(in the kitchen) Comeback Kid

Tremont: The seven-year itch got the best of ChefRocco Whalen this fall and has led him to bring back a few lost but still loved tastes to Fahrenheit’s menu.

“It was time for an overhaul,” he explains. “Time to get rid of the tablecloths, update the furniture, bring back some menu favorites.” Look for a few popular items to become permanent staples, including his mom’s little meatballs with roasted garlic tomato reduction, beef carpaccio, chicken spring rolls and Kobe short ribs. And thanks to the persistence of one customer over the years, the crispy fried goat cheese salad with balsamic greens — from Fahrenheit’s original menu — is back.

And regardless whether you visit next month or 10 years from now, there is one dish that will always be on the menu: the coffee-and-mustard-crusted pork tenderloin. “This dish is my representation of Cleveland,” Whalen explains. “I take it off and I get death threats.” 2417 Professor Ave., Cleveland, (216) 781-8858

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