I watching top chef and just noticed that three of the chefs are originally from Cleveland.

 

I don't know if this has been discussed on here but when I was in Tremont today at Lucky's Cafe, I saw a coming soon sign in a building renovation at Professor & Starkweather (diagonally across from Lucky's). It was for "Istanbul Turkish Grill". IIRC, it was a closed Hotz's Bar (of which there is still(?) another one somewhere else in the neighborhood).

 

Anyway, this is gonna be great for Tremont especially for the Professor Ave. strip from W. 10th to Starkweather. This is really a nice stretch of restaurants and retail.

 

wow TWO turkish places now in the works on the near west side? cool! There is supposed to be one opening in OC as well.

wow TWO turkish places now in the works on the near west side? cool! There is supposed to be one opening in OC as well.

 

Are these turkish sandwich/wrap places or fancier sit-down places? If these places are run by Turks as opposed to other folks, has there been a new migration of Turks into Cleveland?

wow TWO Turkish places now in the works on the near west side? cool! There is supposed to be one opening in OC as well.

 

Are these turkish sandwich/wrap places or fancier sit-down places? If these places are run by Turks as opposed to other folks, has there been a new migration of Turks into Cleveland?

 

the one planned in OC is going to be opened by the the owners of Anatolia Cafe in Cleveland Heights. They are are Turkish. I do not know about the Tremont place. I am not sure if new migration is occurring. I know with Anatolia, a Turkish friend told me that people came in from around the entire region-and even Columbus to eat there (although they have also opened a Columbus Anatolia since she told me that).

You may be mixing up Anatolia Cafe in Cleveland Heights on Lee (which was formerly in South Euclid at Cedar Center) with Anatalya Red Square in Lyndhurst. The latter, is opening a new place in Tremont. The former is rumored to be expanding to Ohio City. Confusing as hell but good for both neighborhoods.

Has anyone tried the new Indian restaurant on Detroit near Gordon Square? And also - Oberlin's new mixed-use project has 2 new eateries, one is a cafe and the other is an Indian place. Has anyone tried either of those? A new middle eastern place is opening soon in Avon at Avon Crossings. Go! Bistro recently opened in Mayfield Heights on SOM Center Road. Just thought I'd mention some of these new places that weren't there last time I drove by, meaning they are all fairly to brand new.

In other E.4th news, Nick Kostis, owner of Pickwick and Frolic, won a lifetime achievement award for Ohio:

 

Pickwick & Frolic's Nick Kostis wins Ohio Restaurant Association's top honor

Published: Tuesday, June 15, 2010, 7:07 PM   

Joe Crea, The Plain Dealer

 

 

The Plain DealerNick Kostis, owner of Pickwick & Frolic in downtown Cleveland.

When Nick Kostis learned that he had been given the Ohio Restaurant Association's top honor, his first thoughts were . . . well, conflicted.

 

"Actually, I thought 'lifetime service'? Am I dying? Should I not buy green bananas or something?" Kostis says.

 

"But it really blew me away."

 

This past weekend, at the association's Chairman's & Industry Awards event at the Ritz-Carlton Hotel, the organization gave its Claude F. Morton Jr. Lifetime Achievement Award to Kostis.

 

http://www.cleveland.com/dining/index.ssf/2010/06/post_2.html#incart_mce

"Man V. Food" takes up the challenge at Lakewood's MELT Bar & Grilled

 

LAKEWOOD, Ohio - A local restaurant, MELT Bar & Grilled, will get the national spotlight treatment on a popular TV show.

 

In February, the Travel Channel show “Man V. Food” and its host Adam Richman came to Lakewood to accept the MELT challenge.

 

Richman attempted to devour a grilled sandwich with more than three pounds of cheese.

 

http://www.newsnet5.com/dpp/entertainment/television/viewing-parties-as-man-v-food-takes-up-the-challenge-at-lakewood%27s-melt-bar-and-grilled

 

At the time, MELT owner Matt Fish said he was excited about the show.

As to the previous two posts:

 

I love how Pickwick has free food during happy hours.  I can't think of any other downtown restaurants that do the same.  Are there any?

 

The wait at the Lakewood Melt is bad and the Cleveland Heights one INSANE!  I wish they had a RSVP policy.

Good to know about Pickwick.  Velvet Dog always had free sushi and other stuff for happy hour, but apparently they have stopped doing that!

 

As far as Melt, so Cleveland Hts is now bad too, and it hasn't taken anybody away from Lakewoods  :x.....  (and hes getting even more exposure!)

 

Theres a new Gastropub near 117th and Detroit in Lakewood, looks yummy!

http://www.proggastrolounge.com/

I went to Melt a week and a half ago to try their Sunday brunch and they said they don't serve brunch anymore.  I had heard it was good.  I wonder why they stopped serving it?

if they took the wake and bacon off the menu I quit.  :whip:

I don't know if they meant just at the CH location, but they told us "we aren't doing Sunday brunch anymore".  We walked out and went to The Vine and Bean Cafe.

I was at MELT in LW late on Friday night and they screwed up my friend's sandwich order. The rest of us only had beers or apps. The waitress said that the two computer systems are connected and they have been seeing bugs. She said one day last week they had orders sent to kitchens across town. Growing pains I guess. She said that Matt has basically been putting in 16 hour days getting the CH location up and running.

Brunch is the quickest and easiest way for a restaurant to lose money.

 

Would you rather have someone paying $10 for a sandwich and $4 for a nice beer, or $15 for a pile of scrambled eggs, a bunch of bacon, breakfast pastries, a meat carving station, desserts, crepes, coffee, juice, fresh fruit, and whatever else is thrown in on a traditional brunch?

 

Even successful and profitable brunches don't make that much money... The only real good brunches of the year are Easter and Mother's Day. Likely the guys at melt decided that getting up extra early, slaving over the stove for hours to prepare food different from what they do the rest of the week, and cleaning up for hours afterward was not good for the business.

An interesting article...

 

Sour Mix Getting Sweeter

Cleveland's cocktail culture steps up by stepping back in time

by Douglas Trattner

 

 

It was only a matter of time until Cleveland's cocktail scene began to catch up with its food scene. Just as local chefs now routinely rely on fresh ingredients to construct their menus, area bartenders are following suit. Vanishing from bars are the bottles of Rose's concentrated lime juice, replaced by freshly cut citrus, squeezed at the last possible moment. Fading too are apathetic bar jockeys who know little and care less about the spirits behind them and the people in front of them. Today's enlightened bartender — or bar chef, or mixologist — is passionate about the art and craft of the cocktail.

 

"With the evolution of the dining scene in Cleveland, customers are becoming more educated and sophisticated about food," explains David Haynes, bartender at Dante. "That sophistication naturally carries over into cocktails. Customers are no longer satisfied with a cold Budweiser."

 

http://www.clevescene.com/cleveland/sour-mix-getting-sweeter/Content?oid=1935980

 

 

Brunch is the quickest and easiest way for a restaurant to lose money.

 

Would you rather have someone paying $10 for a sandwich and $4 for a nice beer, or $15 for a pile of scrambled eggs, a bunch of bacon, breakfast pastries, a meat carving station, desserts, crepes, coffee, juice, fresh fruit, and whatever else is thrown in on a traditional brunch?

 

Even successful and profitable brunches don't make that much money... The only real good brunches of the year are Easter and Mother's Day. Likely the guys at melt decided that getting up extra early, slaving over the stove for hours to prepare food different from what they do the rest of the week, and cleaning up for hours afterward was not good for the business.

 

Melt didn't have brunch buffet or anything like that.  They had an expanded waffle menu with like 30 types of waffles on top of their normal grilled cheese menu.  They sent out an email about discontinuing brunch basically  saying it was too crazy having all the waffles to make on the few waffle makers they could fit in the kitchen so they're just going to have their normal menu on Sundays.  When they first opened they had a very small brunch menu with a few omlettes and breakfast items...maybe they'll go back to that. 

It just really seems like Melt could benefit from hiring an expert in maximizing efficiencies for these types of places (process engineer? I don't know, I'm making names up...). I went to CH Melt a few weeks ago and the place was full, but by no means packed yet, and I was still told I had a 45 minute wait for a sandwich. It just seems like they're working like dogs and not getting the max benefit out of their spaces. Just seems like there's got to be a better way to turn the orders around faster. But what do I know?

I love Melt and when I would go, for the most part I always just ordered it to go because I knew we would be waiting well over an hour for food. I love it there and the food is great, but I'm not a huge fan of waiting more than an hour for something to eat.

Erie Island COffee Co.  opened up a location on Detroit Road in Rocky River, right next to the Pub.  Detroit road in River and west Lakewood is on fire...they have drawn about 5-10 new businesses in the past year.  Too bad there is no new apartment options on Detroit road above the businesses, would be a fun area to live.

Why doesn't everyone that complains about Melt just sit down (or stand I guess) and drink a beer while they wait?  It shouldn't be a surprise that you're waiting for an hour anymore.

People go to a restaurant when they're hungry and ready to eat.  what are you supposed to do - leave your previous meal (breakfast or lunch) and, while full, go right there so you can begin the 3 hour process of standing around waiting (1-2 hours), then, once seated, waiting another hour for your food so you're *just* hungry once the food arrives?  It's ridiculous.

^ But from the owners point of view where is the incentive to change things?  Could they earn slightly more by increasing their efficiency? Probably, but what investments have to be made and what is the ROI?  It may not be worth the increased investment.  Even with the crazy wait times people still seem willing to put up with it and you don't hear to many negative things being said about the place.  So I am thinking that whatever has to be done to decrease the wait time and prep time is simply too expensive for a real positive impact to be made.

It will take awhile, but I hear more and more people who are annoyed with the waits at this place and will no longer go there because of it. Because of all the press they are getting, it will take a long while before it starts to really impact their business and cause them to make any changes, for sure. 

It will take awhile, but I hear more and more people who are annoyed with the waits at this place and will no longer go there because of it. Because of all the press they are getting, it will take a long while before it starts to really impact their business and cause them to make any changes, for sure. 

 

Yay! More Grilled Cheese and beer for me!

 

Off I go to run 5 miles so I can eat one of the Sandwiches.....

It will take awhile, but I hear more and more people who are annoyed with the waits at this place and will no longer go there because of it. Because of all the press they are getting, it will take a long while before it starts to really impact their business and cause them to make any changes, for sure. 

 

Agreed.  The brand is becoming a victim of it's own popularity.

Has anyone had better luck than I at Stone Mad?  The patio is cool, and the bocce in the back, but I have been really, really disappointed in the food the couple times that I have eaten there.

It will take awhile, but I hear more and more people who are annoyed with the waits at this place and will no longer go there because of it. Because of all the press they are getting, it will take a long while before it starts to really impact their business and cause them to make any changes, for sure.

 

Agreed. The brand is becoming a victim of it's own popularity.

 

Cue the Yogi Berra quote.

^^ agree on Stone Mad. I had an overpriced burger that was OK at best. I do like their glass light fixtures, it looks like this all came from the glass blowing shop in Ohio City.

^^ agree on Stone Mad. I had an overpriced burger that was OK at best. I do like their glass light fixtures, it looks like this all came from the glass blowing shop in Ohio City.

 

Yeah, everything about the place is cool except the food.  I had the burger and it was probably worse than mediocre while not being cheap.  The other time I was there I had the steak.  It came with absolutely nothing.  No starch, no vegetable.  It was a small steak, too, so it looked awfully lonely on the big plate.  Who serves a steak like that?  If they do, they should have warned me and I could have ordered a side (although I'm not sure they even offer a potato or vegetable as a side).  My wife had the burger once and some sort of entree salad the other time and she didn't care for either meal either.

It will take awhile, but I hear more and more people who are annoyed with the waits at this place and will no longer go there because of it. Because of all the press they are getting, it will take a long while before it starts to really impact their business and cause them to make any changes, for sure. 

 

 

 

Agreed.  The brand is becoming a victim of it's own popularity.

 

Melt is the hot restaurant right now, and they can do pretty much whatever they want. But I've noticed over the years that restaurants tend to cycle around here (probably everywhere). When I first moved here in 98, you were guaranteed a 30-45 min wait to get a table at Cooker (at least the Beachwood one). How'd that work out for them?

 

I'm upset about Melt, because I genuinely like the restaurant and want to go back. But quite frankly, I can't keep giving 2 week notices to my employers just so I can have the luxury of the 2 hour "I don't give a sh!t" lunch.

I'm upset about Melt, because I genuinely like the restaurant and want to go back. But quite frankly, I can't keep giving 2 week notices to my employers just so I can have the luxury of the 2 hour "I don't give a sh!t" lunch.

 

LOL.  Been there, done that! :)

Corner Alley on E.4th is having a 50% coupon right now FYI:

 

http://clevecom.mediawebconnect.com/

 

It looks like it expires soon.

Has anyone had better luck than I at Stone Mad? The patio is cool, and the bocce in the back, but I have been really, really disappointed in the food the couple times that I have eaten there.

 

Can I ask where Stone Mad is? I've never been.

^^ agree on Stone Mad. I had an overpriced burger that was OK at best. I do like their glass light fixtures, it looks like this all came from the glass blowing shop in Ohio City.

 

I've been there once.  Really a beautiful bar and a great place to go for drinks, but the food was just ok.  I had the steak and got a side of potatoes.  The steak was pretty plain, nothing special, and the potatoes were much the same.  My girlfriend got the steak sandwich which she absolutely loved.  Try the steak sandwich next time!  I know I'm going to.

W 65th North of Detroit a block. Great place for a drink, never ate there though. Reasonable happy hour prices.

 

Fred Flintstone patio.....

 

Edit: I was going to mention the salads looked good when I am there at Happy Hour but theguv covers it below.

re: Stone Mad, I live 9 blocks away. 

I'd recommend trying the food during happy hour which runs from 3-7pm M-F in the front bar.  For $5 or less you can try their chopped salads (w & w/o meat), their buffalo chicken tenders (grilled, not fried), and a very filling Italian sausage sandwich.  They also sell a draft IPA (Brooklyn or Victory) for $3 during Happy Hour.

I find the menu to be very simple and the execution to be top notch.  Instead of a menu that tries to have something for everyone; they only have a few selections, but most are very well prepared and everything is made from scratch.  For instance I really like the hand-made burger patty, but some complain that it is rather plain; but I like burgers when you can taste the meat!  Same with the salads, which are chopped lettuces w/ chopped peppers, carrots,  cauliflower, & shredded Italian cheeses; served w/ a very citrusy, light dressing that some find to be tasteless.  I think it's refreshing and highlights the ingredients!  The meat salad adds chunks of salami, cappicola, & prosciutto.  Stone Mad doesn't have fries, but instead a large plate of hash browns that are USUALLY (this should be always) well crisped on the outside.  They always have a vegetable of the day which is a simple preparation served in a portion sized large enough for two for $3.

Again, a great time to sample the menu is during happy hour.

RE Stone Mad:  what the GUV said.  Great happy hour and the food is solid. 

 

 

Melt is the hot restaurant right now, and they can do pretty much whatever they want.

 

I know this article is a bit off topic, but I feel that it goes well with what you said about Melt being "the hot restaurant right now." Apparently, in order to eat the "Parmageddon," you have to be pretty manly. So, when reading this article, it immediately made me think of this comment and I felt the need to post it.  :-)

 

Cleveland: One of the 'manliest' Midwestern cities

http://news.yahoo.com/s/ac_clevela/20100628/ts_ac_clevela/ac_clevela_ts2875

 

(Again, sorry if it is a bit off topic!)

Has anyone had better luck than I at Stone Mad? The patio is cool, and the bocce in the back, but I have been really, really disappointed in the food the couple times that I have eaten there.

We have had mixed experiences.  The menu is limited so you would think the food would be perfect all the time.  Most of the time it is indeed good.  The service is also hit and miss. 

This week's Scene has more info about the remade Boca, which will be called "Roseangel" (?).  Described as an "über-casual taqueria" with a "streamlined menu of starters, tacos, and desserts."

 

More interesting is news of a new restaurant project in the May Co building that sounds as though it's part of the Tri-C build-out, but will be operated independently.  How it fits in with the project is not exactly clear- the headline and the first line of the news bit are directly at odds.  In any case, Brandt Evans will open "Butcher Block" in Feb 2010, which will serve "sophisticated farmhouse cuisine," for breakfast, lunch, and "lively tapas-style happy hours", but maybe not dinner.  Sounds like it could be a great addition to the downtown lunch scene.

 

http://www.clevescene.com/cleveland/bites-butchers-block/Content?oid=1939796

I had NO idea....

 

I think Minnillo is out of the loop or doesn't know how to advertise as the Cleveland dining scene has been steadily improving.

 

This quote says it all IMO: "Fine dining is finished in Cleveland," Minnillo says, hurriedly adding, "not because we're closing."

 

BLAH...or maybe we are out of the loop...

 

An American bistro will open up there.  Who comes to Little Italy for an American bistro???

 

Baricelli Inn, a landmark on Cleveland's Murray Hill, to close July 10

Published: Friday, July 02, 2010, 11:57 PM

Joe Crea, The Plain Dealer

 

A Cleveland dining landmark will serve its last meals next weekend. The Baricelli Inn, housed in a handsome mansion at Cornell and Murray Hill Roads in Little Italy, will close its doors after dinner service on Saturday, July 10.

 

The inn's operators have already stopped renting bed-and-breakfast rooms in the historic 1896 building, in anticipation of a lessee taking over the property, says Paul Minnillo, chef/owner of The Baricelli.

 

"After 25 years in business, I think it's just time to close," says Minnillo, one of the elder statesmen in Northeast Ohio's culinary scene. "We've had a great run."

 

The restaurateur has been considering closing the inn's storied dining rooms for more than a year. Almost since its inception in 1985, the Baricelli routinely has been named among the region's -- and the nation's -- finest restaurants.

 

The Baricelli name won't completely disappear. Another Minnillo enterprise will live on in a new home at the West Side Market. The Baricelli Cheese Co., which ripens and ages more than 40 varieties of specialty cheeses from around the world, will partner with Dion Tsvedos, who operates The Cheese Shop, Classic Seafood and Urban Herbs at the market.

 

 

http://www.cleveland.com/dining/index.ssf/2010/07/post_4.html

I don't think he meant "good food" is dead in Cleveland but the type of dining where you wear a jacket and tie and linger over many courses at very high prices.  15-20 years ago I could name a score of restaturants I would not have been caught dead in without a jacket and tie, now I cannot think of any (which I think is ashame but this is a nationwide trend).  Really only one I can think of which is even close is Chez Francois in Vermillion and even there only jackets are required, not a tie.

^That's exactly what he meant.  From the article- "I don't mean you can't get excellent food here. It's just very difficult to succeed in that category today. People just don't eat that way -- lots of courses, and hours at the table -- anymore."

Same fate happened to Classics; people don't eat that way anymore. Dinner is no longer the reason for going out, but merely a part of going out.

 

 

 

Cross post from the Little Italy development news thread:

 

Baricelli Inn, a landmark on Cleveland's Murray Hill, to close July 10

 

http://www.cleveland.com/dining/index.ssf/2010/07/post_4.html

 

Not sure why, but I never once ate there, so can't say I'll miss it personally.

 

From the article, here's the replacement:

 

When the property is reopened this fall as the Washington Place Bistro and Inn, it will be billed as a "modern American bistro with a fun spin on some traditional American comfort food and a focus on locally grown produce," Kuhn says.

 

Can't say the new concept as described here interests me at all, and I think the name sounds horrible (is there a "Washington Place" there?), but I guess I'll try to stay open minded.

I don't think he meant "good food" is dead in Cleveland but the type of dining where you wear a jacket and tie and linger over many courses at very high prices.  15-20 years ago I could name a score of restaturants I would not have been caught dead in without a jacket and tie, now I cannot think of any (which I think is ashame but this is a nationwide trend).  Really only one I can think of which is even close is Chez Francois in Vermillion and even there only jackets are required, not a tie.

 

Interesting. Yes it is a trend all right. Not so sure I like it...along with the imposing of blaring music in every restaurant (note I say "restaurant..NOT night club!) these days where you have to scream over the noise to have a nice civil congenial dinner conversation with a date. I see this dress sloppy "trend" as part of what I call "the race to the bottom" Many either are too lazy to do a dress up mean.....or simply do not know how....soooo...instead of learning how to do it up with class some times, let's call it a "trend" as we chose to instead, be sloppy. Instead of setting a decent a dress standard....the restaurant lowers it appeal to the sloppy. Sad when this has to be done to be popular.

 

One thing I admired in Melbourne, Australia...  even Perth, the calmer west coast is that when you go out, women and men, young...still know how to look knock out classy..and it was not about vanity, it was simply not losing the art of dressing appropriately for nice occasions.  This was so refreshing. Then I came back and see the ripped shorts, jeans and sneakers... and/or flip flops worn in what are supposed to be rather nice places.

 

I know most on this forum will not get what I am saying at all, much less agree and have to take the usual cheap shots... but that's ok, there are equally many who do get it.

 

This is just not the "trend" I prefer...  hence why I would rather entertain at home where I can even serve in real dinner ware and not Styrofoam and plastic with a shot of dioxin to go.

 

I have a feeling  that it is what will be very rare that will be popular in the future...and the experience of doing... for example.....a 1920's dinner date complete with time attire will be a place where people will go for the fun of the nostalgic experience. Just like Hep Swing dancing made a comeback with even young crowds. The price of one ticket for admission entitles you to step back into a given retro time. Maybe 50's, 60's too... possibilities are many and fun. 

 

 

 

Wow, that's sad.  And I can't believe what's going in there instead.  Booooo-riiiing.

Quick review for Paladar in Woodmere.

 

I don't know if they got a new, inexperienced chef or were just having one of those days, but the food was just terrible when I was there last week.  The shrimp cerviche, tortilla soup and coffee were almost inedible, and I have very low standards.  A huge disappointment.