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Issue Date: April 2012

Spring Colors

Kim Schneider

You'll never look at a tuna salad sandwich the same way after eating Bonbon Pastry & Cafe's sophisticated take on the classic. A French baguette anchors a mix of tuna, lemon juice, Nicoise olives, caperberries and anchovy oil before it's topped with tomatoes, red onions, arugula, Dijon mustard and tarragon. At the end, the Tuna Nicoise ($11) receives the crowning glory — a pickled egg that changes color with the day. "We decided if we were going to pickle the eggs we might as well make them look different," says head chef Kevin Joecken of the overnight process. The various hues are thanks to plenty of food coloring. So far Bonbon has experimented with blue, yellow, red, orange and purple. 2549 Lorain Road, Cleveland, 216-458-9225,

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