A meal at Euclid Hall always makes me happy. There’s the itsy bitsy fishwich, the “chips & dip,” and the fantastic turkey E Dog (aka: corn dog). And now, I’ve got another item to add to my must-order list: the cabbage stack.
What’s this you ask? It’s a mighty skewer of red and white cabbage that’s been pickled, braised, grilled, and slathered with a sweet and acidic currant vinaigrette. The multistep process mellows the vegetable’s sulfuric properties, and grilling the cabbage caramelizes and lightly chars the leaves. But it’s the vinaigrette that pulls the dish together and imparts a tangy, jammy quality. Hint: Mop up the remaining sauce with a piece of the chewy, totally addictive “bretzel” bread.
Order the stack as a side or—at just $3.50 a pop—as a bar snack paired with a New Belgium Trippel.
1317 14th St., 303-595-4255