February 17, 2009
It’s been close to a year since the closing of Diva—what was once one of Downtown’s more swanky spots—and I was reminiscing this afternoon. Chef Erika Rapp made one of my most favorite dishes of all-time: acorn squash stuffed with winter root veggies and a buerre blanc. Any event catered by Chef Erika was always a delicious delight (the scallop dish above and soup below were enjoyed at a luncheon for Warhol-hanger-on, Richard Weisman in ’07).
Diva was perfect for lunch meetings, a post-work cocktail, romantic for-twos, and lively late night dinners with friends. The upstairs hosted more than it’s share of independant art exhibits and intimate music performances… positioning Diva as more than just a hip eatery. I’ll continue to miss it.
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