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Untangled Vine

An attempt to sort through all things wine. Specifically of, and about, but not limited to: Food and Wine in Toledo, Ohio. Plus the day to day musings of a Wine Distributor...
 

Cohen & Cooke


All great chefs are artists in their own right. I am not speaking as to what the food looks like, although that too is important. I am referring to how a great chef can take ingredients of differing origins, textures, and flavors, and know how to assemble these in such a way that the experience is original, interesting and delicious all at once. Add to that the knack for finding the highest quality ingredients and freshest meats and produce, and you are beginning to scrape the surface of the genius behind Cohen & Cooke.

Located at 109 S. Main St in Bowling Green, Cohen & Cooke has quickly earned a reputation for its high-flying cuisine, but how many of you have actually tried it for yourself? Cohen & Cooke offers a highly personal and personalized dining experience for each patron. It is a place where a novice can all at once feel adventurous and safe. Culling from the best products available, the chefs at Cohen & Cooke understand the specific wishes of diners, and are happy to customize each experience.

Mike Sader & Jeremy Skiles are the accomplished team behind Cohen and Cooke. With resumes to make some of the most experienced chefs weep, Sader & Skiles could have opened a restaurant in any town, but chose Northwest Ohio for their dream. Both hail from this area, but are humble about their impressive pedigrees. Instead they focus not on past accomplishments, but on how they are finding new inspiration each day.

Cohen & Cooke specializes in locally grown produce, and are proud of their selection organic fruits and vegetables. New York Strip steak is always available, and they dry age each cut in-house from 14-40 days. Skiles is a master baker, and produces fresh sourdough daily that you have to taste to believe. And then there’s the seafood. Sader & Skiles have gone to such extreme lengths to ensure the freshest seafood that in many cases the fish you eat today was just being caught half a world away less than 24 hours ago. Sader understands the hesitation of Northwest Ohio residents towards seafood, particularly from the ocean. “Historically, this area has not been privy to the best or freshest seafood available, and unfortunately, this has affected their overall attitudes towards seafood. I’m so confident in both the quality and preparation of my seafood, I can (and have) convert just about anybody.”

The menu changes every evening as ingredients come in and out of season. Each night, the chefs put pen to paper, and draw from their inspiration. Friday and Saturdays they offer 3 dining options: 5 course Prix Fixe ($50-$60) , 7 course Prix Fixe ($60-$70), or a la carte (entrees range from $15-$23). Sader believes that their 3 menu options give the diner a chance to go as casual or as extravagant as they please, and the menus are designed to offer something for everyone. Thursdays are more of a Bistro atmosphere, and everything is offered a la Carte. Coming soon will be true bistro fare on Tuesday and Wednesday early evenings, with entrée prices in the $10-$15 range.
In addition to their dinners, Cohen & Cooke is open for lunch from Tuesday-Friday. They offer sandwiches, salads, and pastas to order.

A unique approach to wine rounds out the dining experience. “You won’t find any grocery-store wine here!” Sader, having spent a fair amount of time cooking in Napa, has a unique understanding and appreciation for the intermingling qualities of great wine and great food. As a result, his wine prices are just a few dollars above retail to encourage exploration. This restaurant at it’s best when it pairs food and wine. A recent visit from world renowned winemaker, Craig Jaffurs from Jaffurs Wine Cellars yielded this comment “I have been to 50 winemaker dinners a year for the last 10 years, in all of my travels, I can honestly say that my Winemaker dinner at Cohen and Cooke ranks among the best I have ever been involved with, I was blown away!”

Cohen & Cooke is not meant to be grouped with other restaurants; they strive to be one of the leaders of the industry. To one day be mentioned in the same breath as a Charlie Trotter, or a French Laundry is the ultimate goal. We are blessed to have such a jewel here in Northwest Ohio, and we can be proud our Culinary Direction.
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