Why Customer's Love The Last Page's Thai Style Branzino: Best of the East

At The Last Page, a modern American restaurant in Beachwood, Director of Culinary Operations Brad Race blends global inspiration into every dish, with techniques, ingredients and bold flavor profiles from around the world.

“We’re not bound by cuisine, so there’s opportunity to pull from influences all over the world,” Race says. 

Offering dishes meant to be shared, the restaurant features an open-style dining space, a 16-seat bar, a private dining area and a newly opened nigiri bar.

“I would describe the atmosphere as upscale casual, but the design of the space is also beautiful,” says Race. “It has a high end yet relaxed atmosphere.”

A standout on the menu is the restaurant’s Thai Style Branzino.

“It’s sentimental for me because a lot of the inspiration came from cuisine in Thailand, where my wife and I honeymooned,” Race says. 

What makes the dish exceptional, Race says, is the way its flavors progress and evolve with every bite.

“With the dishes we create here, as you’re eating it, you notice different flavors, and each bite is a ‘wow’ on its own,” Race says. 

The lemongrass marinade. | A perfect blend of lemongrass, thyme, garlic, cilantro, scallions and soy sauce, the lemongrass marinade adds a bright flavor profile to the branzino.

The branzino. | After soaking in the lemongrass marinade, the branzino is roasted to perfection. “We cook it in the broiler so that the skin gets nice and crispy,” Race says. It’s served headless, but otherwise it’s a whole fish butterflied.

The three-flavor sauce. | The three-flavor sauce is made up of vinegars, sugars, fish sauce, onions and peppers and serves as a base for the branzino, which sits on top of it. “It hits all the notes of sweet, spicy and savory,” Race says. 

The herb salad. | Made up of mint, Thai basil and cilantro, the herb salad is tossed in a Thai vinaigrette dressing. 

The Thai vinaigrette. | The Thai vinaigrette — an infusion of champagne vinegar, sugar, fish sauce, sambal and lemon juice — delivers a dynamic medley of flavors that dance across the palate. “It’s a little bit vinegary, a little spicy, a little citrusy, and then it’s got the fish sauce for the umami flavor,” Race says. 

The lime. | For the best experience, Race recommends squeezing the lime juice over top of the entire dish.

100 Park Ave. #128, Beachwood, 216-465-1008, thelastpagerestaurant.com