Through the past century, Cleveland was known mostly for its beer and the Polish dishes that go so well with it, and for producing canned pasta icon Chef Boyardee. During the last decade, the city has set fire to the food world with culinary notables like Iron Chef Michael Symon and a number of zesty accolades and awards from national magazines, drawing notice for its steakhouses, farm-to-table programs and groundbreaking new restaurants. From humble beginnings, Cleveland now finds itself a veritable foodie mecca.
Following is a selection of some of the city’s mostly highly rated establishments as well as two new up-and-comers, all great choices for groups.
Michael Symon’s Lolita (216.771.5652; www.lolabistro.com) bistro can accommodate 40 people in its private dining room. Package choices range from one to four courses. Cooking classes taught by the chef are also available for a maximum of 25 students. Specialties include cured meats, gourmet pizzas and meat-centered traditional dishes. Symon’s other Cleveland restaurant, Lola (216.621.5652; www.lolabistro.com), has a private dining room for 30 people. Both restaurants have garnered enthusiastic reviews and multiple awards.
Crop Bistro (216.696.2767; www.cropbistro.com), the brainchild of inventor, entrepreneur and self-taught chef Steve Schimoler, sources its ingredients from the small farmers of Northern Ohio to ensure maximum freshness and conserve energy. Opened in the Historic Warehouse District in 2007, Crop was named the city’s best restaurant in 2008 by Scene magazine. The restaurant can seat 32 in its Versailles Room and 40 in its Wine Room.
Highly reviewed and boasting awards for its wine list and best new restaurant in 2002, Fire (216.921.3473; www.firefoodanddrink.com) prides itself on innovative presentations of simple food. Located in Historic Shaker Square in a building dating from 1915 and updated with modern touches, the restaurant offers a 120-seat main dining room and a party room suitable for 35.
Set to open this winter, Greenhouse Tavern (216.393.4302; www.thegreenhousetavern.com) on East Fourth Street will present food crafted from locally grown ingredients with an eye on sustainability and green business practices. Chef Jonathon Sawyer, a proponent of the slow food movement and organic farming, plans for the property to become the first restaurant in Ohio certified green by the Green Restaurant Association. The restaurant will offer 140 seats.
Cadillac Ranch (216.685.0000; www.cadillacranchnashville.com) opened a branch of its small bar and grill chain on Euclid Avenue in October 2008. The 24,000-square-foot restaurant and entertainment complex sports an all-American rock ’n’ roll theme and features nine full-service bars, a mechanical bull, a dance club and hundreds of hanging guitars as decorations. Thirty-five flat-screen TVs make sure patrons get their sports fix from every angle. The menu focuses on burgers, chops and steaks. Parties from 50 to 500 are easily accommodated.
