Vine and Bean Cafe, Cleveland, Ohio » Heather Haviland

Vine and Bean in the PD

Jim — Tue, 16 Jun 2009 15:36:21 +0000

In case you missed it, we were quite fortunate to have our menu, decor, and environs lauded in the the venerable Cleveland paper of record.

Thanks to David Farkas and the Plain Dealer for the lovely article.

Two Chefs, One Night, Big Flavor

Jim — Sat, 07 Mar 2009 17:52:13 +0000

The James Beard Award-winning 40-Layer Torte

Our two chefs are back with a special dinner menu for one night only. On March 28th Heather and Ky-Wai (aka KY) will once again sculpt a sumptuous four-course meal at Vine and Bean. They have put together the most enticing flavors of the season, including your choice of three entres: braised beef ravioli, herbed crepes with pulled pork, or the vegetarian delight, Curried Fricasse of sweet potatoes, spinach, Yukon gold potatoes, zucchini and peas, served with house made naan, pickled pumpkin and raisin-date-tamarind chutne. YUM!

The event is offered pix fixe at $35. Reservations are suggested.

A wine pairing menu will also be availble.

Two Chefs Menu 28 Mar 09

Lucky’s Brunch Heads East

Heather — Fri, 20 Feb 2009 14:58:46 +0000

Starting tomorrow, February 21st 2009, Chef Heather Haviland will be on site at V&B to create your favorite brunch items from the now famous Lucky’s Weekend Brunch menu. Shipwrecks, Canoewrecks and Breakfast Burritos will now be available at Vine and Bean each Saturday and Sunday from 10AM until 2PM.

Acclaimed Chef Ky-Wai Wong has joined the Sweet Mosaic team and will be making the traditional brunch in Tremont at Lucky’s Cafe.

Added this week for brunch:

Biscuits and Gravy: Cheddar scallion biscuits topped with soft scrambled eggs and sausage gravy. Served with hashbrowns and grapes.

Breakfast Burritos: Veggie scrambled eggs rolled in flour tortillas, covered with a guajillo pepper sauce & cheddar cheese, baked in a casserole. Served with hashbrowns.

Shipwreck: A blissful blend of hash browns, eggs, seasonal veggies, bacon, and cheddar cheese, served with house-baked como toast & fresh fruit.

Canoewreck: Curried Tofu, hash browns, seasonal veggies, and Brewers yeast, served with Como toast and fresh fruit. (Vegetarian)

Omelette: Spinach, mushrooms, zucchini and white cheddar cheese, served w/ hash browns & banana bread.

All of our regular brunch items will still be available, including the waffles, granola, and egg pies.

Cool Cleveland loves us

Jim — Tue, 10 Feb 2009 20:28:28 +0000

Thanks to David Budin and Cool Cleveland for the post today. Come on in and taste some of the magic. It’s worth while to reiterate that 95% of every plate we put our comes from the dirt within 100 miles of your plate, tilled by farmers who love that soil. We love doing that.

Valentine’s Dinner at Vine and Bean

Heather — Sun, 08 Feb 2009 17:11:10 +0000

As always, we are bringing the bounty of Ohio’s harvest to the table, but next Saturday, Valentine’s Day, we do it in the most romantic of settings. KY Wong and I have created a menu utilizing the wintry delights, utilizing local beets, squash, and beef, we are offering you a meal that involves weeks of preparation in our elegant, yet cozy Vine and Bean Café. We have designed the menu to tantalize both omnivores and vegetarians.

I will also be presenting a special dessert that I hope you will talk about for a long time to come.

We look forward to seeing you.

Please Join us for Valentine's Day

Brunch Menu – July 2008

Rebecca — Thu, 17 Jul 2008 13:10:36 +0000

House-Made, Ohio Harvest Granola

Plain yogurt, five Ohio-grown natural grains (rolled oats, rolled spelt, puffed corn, puffed wheat, flax), almonds, dried cranberries & Apricots, topped with fresh fruit and local honey. $9.50

Egg Pie

Black forest ham, local bacon, Swiss cheese and green onion, served with banana bread and honey fruit salad. $9.50

Egg Pie (vegetarian)

Sauteed local beet greens, red & green peppers, red onions, sauteed mushrooms, and cheddar cheese, served with banana bread and honey fruit salad. $9.50

Vine & Bean Chopped Salad

Home-grown romaine, local bacon, avocado, celery, red onion, roasted locally grown beets, house-made focacia croutons, & house-made Blue cheese dressing. $8.95

Tuna Salad

Served on a warm croissant, with Swiss cheese, served with potato salad and a pickle. $9.50

Lemon Waffles

Topped with warm blueberry compote, honey whip cream, and striped with house-made caramel sauce. $10.25

Download a copy of the menu

Menu to come

admin — Wed, 25 Jun 2008 03:57:22 +0000

The commitment to providing hand-crafted culinary experiences made from the finest in-season ingredients will be as evident here as it is at all Ms. Haviland’s concepts. Eggs and dairy products are available locally all year round. If you haven’t had an egg that was laid yesterday, than you are in for a treat. Most of the meats (including bacon) are local products as well. Vegetarian and vegan selections will also be available.

Ms. Haviland has long been known for her breads and pastries. Vine and Bean will be serving all the favorites, including Ginger Chewies, Happy Cookies, and all the in-season tortes, tarts, cakes, and bars that Lucky’s patrons have been enjoying for years.

Sandwiches will be served on a selection of Ms. Haviland’s breads.

Fill out this form and we’ll send you a note when we’re ready for you to stop by.

Casual Gathering

The opening menu will be simple with expansion planned for the coming year. The garden will be open for evening dining and drinking and the music schedule will begin as soon as possible.

Let us know if you are interested in joining our staff , having your artwork displayed in the cafe or playing music here.