At the Flying Fig, an intimate, stylish bistro tucked off Lorain Avenue in Ohio City, chef-owner Karen Small reigns as the farm-to-table queen. The female in the cluster of Cleveland’s culinary stars, Small is credited with being the first to get serious about honoring small family farms and local food artisans. For 11 years, she’s turned organic and locally-grown ingredients into innovative, contemporary cuisine that has earned the Flying Fig a fan club of regular devotees. With her artistic sensibility, Small’s dishes are as lovely to look at as they are to eat. An appetizer of tempura-fried green beans is arranged into a delicate tower. Braised, then grilled, short ribs rest on horseradish potato puree, with green beans festooning the top—the Pilsner reduction sauce, a perfect pool on the plate. Since the price tag can get hefty at dinner, come for the Happy Hour on weekdays and Sunday, when small plates offer a bounty of textures and flavors for less money. Those tempura-fried green beans are $2 cheaper then. The small blue-cheese burgers with caramelized onion and bacon are a zesty-sweet combination.