by Ian Froeb
Cruz's menu presents (I'm quoting verbatim here) "eclectic American cuisine with an Eastern European flair." Forget for a second that this is probably the first time you've ever seen "Eastern European" and "flair" in the same sentence. Forget, too, any fond, paprika-spiced memories you might have of your grandmother's goulash. The concept isn't as odd as it might sound. In truth, the menu, which for dinner features four soups, five salads, four flatbread pizzas, seven "small plates" and seven "large plates," is much too varied to generalize.
This week I check out Red, the new Washington Avenue restaurant and lounge. Check back tomorrow to see what I think -- and to read my review of King Corn, the new documentary about the American diet's dependence on corn.