Tour the West Side Market, take a seat at Table 45, sip on some of our Great Lakes brews, sample the Fabulous Food Show and explore our neighborhoods--just for starters.
CHEFS I guess you could say we are striking while the "Iron Chef" is hot. Cleveland's Chef Michael Symon is the newest addition on the popular reality program. He's not the only chef in Cleveland with notoriety, though. Here are Symon and just a few others to check out:
MICHAEL SYMON, Lola Michael and his future wife, Liz Shanahan, created a 60-seat restaurant opened in 1997 that opened to glowing reviews. Symon was named a national "rising star" for 1997 by Restaurant Hospitality, "Best Restaurant and Chef in Northeast Ohio" by Northern Ohio Live and one of the "Ten Best New Chefs in America" by Food & Wine magazine in 1998. Since then, Symon has gone on to even better things and he was nominated for the 2007 Beard Foundation Award. In addition to Lolita, a new restaurant, Lola, opened on East Fourth Street in September 2006.
ROCCO WHALEN, Fahrenheit Rocco Whalen has manned the stoves at some of the country's hottest restaurants and now he's cranking up the heat at Fahrenheit. Esquire's John Mariani put Rocco on his list of "Chefs to Keep Your Eye On," while Gourmet magazine upped the ante by listing Fahrenheit in its Guide to America's Best Restaurants (2002).In 2004, Restaurant Hospitality named Rocco a "Rising Star."
DANTE BOCCUZZI, Dante Dante Boccuzzi has come home to Cleveland after 16 years of working in some of the best restaurants. Most recently, he was Executive Chef at Charlie Palmer's flagship restaurant, Aureole, in New York City. His impressive resume also includes restaurants in Washington, D.C., San Francisco, France, England, Taiwan, China and Italy. Dante received back-to-back nominations for the James Beard Rising Star Chef of the Year and was named one of New York's top 10 chefs.
CHEF JOE ELLIOT, The Leopard The Leopard Restaurant offers an award-winning menu that Chef de Cuisine Joe Elliott describes as "eclectic": a diverse selection of dishes, that combines the unique tastes and ingredients of America, France and Japan. Chef Elliott also brings a talent for "low-country" cooking. Recently the Leopard was awarded its fifth consecutive 4-Diamond award.
SERGIO ABRAMOF, Sarava A native of Brazil, Sergio moved to the US at the age of 10. His recipes have been published in Chefs of Cleveland, The Dinah Shore Cookbook, The Joy of Grilling, Dining in Cleveland and The Best of the Midwest. His two restaurants, Sergio's and Saravá, are family-run independents. His wife, Susan, is involved in all creative elements of the restaurants and their son, Julian, created the children's menus. Sergio is one of the founders and past president of Cleveland Independents, a group that promotes and supports local independent restaurants.
ZACH BRUELL, Table 45 Bruell's restaurant experience includes Z Contemporary Cuisine, 20th Street Café, Michael's Santa Monica, California, Ken Stewart's and Parallax Restaurant and Lounge. His work has earned him praise in publications like The New York Times, USA Today, Food & Wine, Art Culinaire and Nation's Restaurant News. Most recently, Bruell reinvented The InterContinental Hotels' restaurant (formerly Classics) as Table 45.
PAUL MINNILLO, Baricelli Inn Paul Minnillo represents the third generation in a family of restaurateurs. In 1985 he opened the family's crowning endeavor, The Baricelli Inn. Paul is active in area hunger centers and food pantries, and serves on the boards of several charitable culinary organizations around the country.
LIFE SAVERS candies were invented by Cleveland chocolate manufacturer Clarence A. Crane? Clarence Crane began making and selling chocolate candy in Cleveland in 1891. The following year he introduced "Crane's Peppermint Life Savers" to bolster his slow chocolate sales during the summer.
CHEF BOYARDEE was a Clevelander? Hector Boiardi began as a local restaurateur. Boiardi began cooking in Italy at 10. He left for New York about 1914 to work at the Ritz Carlton. He came to Cleveland 3 years later as chef at the Hotel Winton, where his spaghetti dinners became the talk of the Midwest. In 1924 he opened his first restaurant, the Giardino d'Italia. By 1928, his dine-in and carry-out operation required factory production and his products were sold in stores all over, prompting the name change to the phonetic Chef Boy-ar-dee, with the chef's picture as the trademark.
Cleveland is home to BERTMAN'S ORIGINAL BALLPARK MUSTARD? Joseph Bertman began his company in his garage, processing and packaging spices and pickles. Bertman's Original Ball Park Mustard is the company's best known product. The spicy, tan mustard, considered by some to be the best available, is custom-blended from a secret recipe.
Stouffer's started here? Stouffer was a Cleveland-based corporation whose operations include a nationwide chain of restaurants, motor inns, frozen prepared foods, and food-service management. Stouffers began in 1922 as a stand-up milk counter in the arcade. The first Stouffer restaurant--a sandwich shop—came about in the mid-1920s. In 1931 additional restaurants were opened in Detroit, Pittsburgh and Philadelphia. By the mid-1950s the company had grown into a nationwide industry. In addition to the restaurant chain's expansion, Stouffers was selling partially cooked, take-home meals that reduced meal preparation to 30 minutes. By 1956 its frozen food products were distributed throughout the East and West coasts. After several mergers it was sold to Nestle S.A., the Swiss-based food-processing giant, in 1980.
LOCALLY GROWN
Spice of Life Catering http://www.spiceoflifecaters.com/ Ben Bebenroth prepares gourmet meals using local products and serves them on the same farms where the ingredients were grown. "Plated Landscape" meals reacquaints diners with seasonal products.
Lake Erie Creamery 216.281.4884 Husband and wife Jerry Onken and Mariann Janosko of Cleveland have the only licensed goat cheese creamery in Ohio. They've made chocolate goat cheese truffles and say goat's milk fudge is coming.
WOW! http://www.wow-cookies.com/ Penny Parker founded Wow! Cookies! A former marketing and sales manager in the beauty industry, she has hired six part-time bakers to help bake and sort between 2,500-3,000 natural ingredient cookies a week.
A Farm in the City Carl Skalak started the "first farm in Cleveland in the 21st century." It's an acre of land on E. 72nd Street between I-90 and St. Clair and is called the Blue Pike Farm. He is planning organic, petrochemical free crops.
Mapleside Farms http://www.mapleside.com/ With stunning views overlooking a valley of apple orchards, this is more than just an apple farm--it's a destination combining delicious dining in a rustic restaurant and unique shopping in the Farm Market, Bakery, Gift Shop, Deli & Café and Ice Cream Parlor. Though fall is known as THE season to enjoy Mapleside while picking your own apples and pumpkins, they are open year-round--their Sunday brunch is always a draw.
For more about what makes our dining scene positively Cleveland, check out these books from Gray & Co., Publishers:
Based on Zagat ratings, multiple outside reviews, AAA Four Diamond Awards and recommendations from travelers, here are some savory dining selections:
Baricelli Inn 216.791.6500 www.baricelli.com This unique and beautiful brownstone mansion offers guests an award-winning dining experience.
Blue Point Grille 216.875.7827 www.hrcleveland.com Now celebrating its tenth year, Blue Point Grille offers fresh seafood that is always creatively prepared.
CROP Bistro & Bar 216.696.2767 www.cropbistro.com Longtime restaurateur, inventor and Product Development guru Steve Schimoler and his fiancée, Jackie Shultz, opened CROP Bistro and Bar in 2007. CROP serves as a test kitchen and concept center by day to support the pair's development and consulting business and expands to a cozy open kitchen bistro in the evening. The menu at CROP is designed to be simple yet inventive and changes as the "crop" shifts through the seasons.
Fire 216.921.3473 www.firefoodanddrink.com Credit for this fine restaurant is given to local and seasonal food-devotee Douglas Katz.
Flying Fig 216.241.4243 www.theflyingfig.com Using locally sourced ingredients and creative flare, Flying Fig presents sleek décor with classic cuisine.
Giovanni's Restaurant 216. 831.8625 www.giovanniscleveland.com Classy restaurant with outstanding Italian cuisine, its wine cellar offers more than 550 fine wine selections.
Johnny's Downtown 216.623.0055 www.johnnyscleveland.com "Great for star sightings" this Northern Italian downtown restaurant is for those who like to dine in style.
Lago 216.344.0547 www.lagotremont.com This polished Tremont restaurant specializing in Northern Italian cooking has many vegetarian selections available.
The Leopard 330.562.2111 www.thebertraminn.com The ultimate in fine dining, the menu features international dishes with seasonal influences and the freshest ingredients available. AAA 4 Diamond Award winner each year since 2003.
Light Bistro 216.771.7130 www.lightbistro.com Chef Matthew Mathlage's Light Bistro has a menu of small plates and larger dishes meant for sharing. The menu encompass everything from pickled heirloom tomato soup to grilled ostrich with creamy shallot orzo.
Lolita 216.771.5652 www.lolabistro.com Owned and operated by celebrity Chef Michael Symon, this trendy hot spot in Tremont is sure to provide an original menu using Cleveland's local ingredients.
Lola Bistro www.lolabistro.com Located in the heart of the city, Lola's offerings provide for a sexy and stylish take on local ingredients plus the glamorous city life atmosphere.
Moxie The Restaurant 216.831.5599 www.moxietherestaurant.com With a focus on fresh and seasonal ingredients, Moxie tempts the palate with inspired appetizers and entrees.
Momocho 216.694.2122 www.momocho.com Modern Mexican food including six different kinds of guacamole (one is made with goat cheese and poblano chiles) and chilaquiles with smoked trout, crab and a fried egg.
Phnom Penh 216.357.2951 216.251.1230 www.ohiorestaurant.com Phnom Penh serves up superb Cambodian dishes that won't break the bank. This BYOB restaurant offers every Thai noodle combination possible plus an incredible array of soups.
Sans Souci Renaissance Cleveland Hotel 216.902.4095 www.sanssoucicleveland.com Since its opening in 1992, Sans Souci has been winning awards for its innovative Mediterranean cuisine.
Sarava 216.295.1200 www.sergioscleveland.com A Brazilian cross-cultural menu features main entrees and an array of small plates that encourage diners to discover new taste sensations in a relaxing, fun environment.
Sergio's in University Circle 216.231.1234 www.sergioscleveland.com Located in the heart of University Circle (Cleveland's cultural district), Sergio's showcases an eclectic take on fresh seafood and intimate settings.
Aladdins Eateries www.aladdinseatery.com This family chain of Mediterranean restaurants serving natural, low cost meals started in Northeast Ohio.
Bubba's Q 440.937.7859 www.bubbasq.com Former football star Al "Bubba" Baker's signature sauces and barbecue.
Krazy Mac's 216.651.1610 www.krazymacs.com Gourmet comfort food ---try one of 20 different types of mac and cheese.
Great Lakes Brewing Company 216.771.4404 www.greatlakesbrewing.com Green-friendly, locally-brewed beer with favorites named for the city's history: Holy Moses (Moses Cleaveland), Eliot Ness, Blackout Stout, Burning River Ale.
Melt Bar & Grilled 216.226.3699 www.meltbarandgrilled.com A rock and roll atmosphere with a tremendous menu of whimsical grilled cheese sandwiches including the Parmageddon (pierogi) and the Lake Erie Monster (walleye), 100 different beers and a killer weekend brunch.
VegiTerranean 216.374.5550 Pretender Chrissie Hynde recently opened "VegiTerranean ("Vegetarian Fare with Italian Flare") in her hometown of Akron.
Mapleside Farms
