FAB FIRST COURSE: lobster-stuffed deviled eggs, created by chef Jennifer Jasinski of Rioja. Appetizers and creativity go hand-in-hand. Familiar ingredients—eggs, for instance—take on a new image in the hands of the country’s chefs. In Cleveland, the tapas menu at Table 45 (named one of Esquire’s Best New Restaurants 2007), is available daily to bar guests, beginning at 3:45 p.m. with most items priced at $4.50. Chef Zachary Bruell’s specialties include Huevos Bilbao, an organic fried egg ...
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