It's posts like these that really confuse me. I just don't understand why anybody goes to a restaurant the day they open, or even the week they open. While in a perfect world, yes, they are supposed to be "ready" to open, but there are a lot of unforseen variables in this type of industry, like initial product deliveries not showing up on time, new staff quitting, calling off, not showing up or not being adequately trained to be ready, etc. I almost never, ever go to a restaurant the week they open. It's like judging New Orleans by going to Mardi Gras or judging NYC by visiting Times Square for the Macy's parade. It's just the worst time to go.

It's posts like these that really confuse me. I just don't understand why anybody goes to a restaurant the day they open, or even the week they open. While in a perfect world, yes, they are supposed to be "ready" to open, but there are a lot of unforseen variables in this type of industry, like initial product deliveries not showing up on time, new staff quitting, calling off, not showing up or not being adequately trained to be ready, etc. I almost never, ever go to a restaurant the week they open. It's like judging New Orleans by going to Mardi Gras or judging NYC by visiting Times Square for the Macy's parade. It's just the worst time to go.

 

I agree with you. I'm not writing it off at all, just sharing my experience. I have been to newly opened restaurants that while not perfect, have me a much better impression. But totally get what your saying. Like I said, I'll give it time and then go back

It's posts like these that really confuse me. I just don't understand why anybody goes to a restaurant the day they open, or even the week they open. While in a perfect world, yes, they are supposed to be "ready" to open, but there are a lot of unforseen variables in this type of industry, like initial product deliveries not showing up on time, new staff quitting, calling off, not showing up or not being adequately trained to be ready, etc. I almost never, ever go to a restaurant the week they open. It's like judging New Orleans by going to Mardi Gras or judging NYC by visiting Times Square for the Macy's parade. It's just the worst time to go.

 

Well, to be a little more charitable, it isn't just that new staff is "not showing up" or is "not being adequately trained to be ready".  How many people here did their job perfectly on their first week?  Training be damned, it takes time to get good at something, to know a product line, to build a rhythm and confidence.

I got the impression these may have been first time restaurateurs too, so it might take a little longer than a typical Zack Bruell place to find its feet.

It's posts like these that really confuse me. I just don't understand why anybody goes to a restaurant the day they open, or even the week they open. While in a perfect world, yes, they are supposed to be "ready" to open, but there are a lot of unforseen variables in this type of industry, like initial product deliveries not showing up on time, new staff quitting, calling off, not showing up or not being adequately trained to be ready, etc. I almost never, ever go to a restaurant the week they open. It's like judging New Orleans by going to Mardi Gras or judging NYC by visiting Times Square for the Macy's parade. It's just the worst time to go.

 

Well if they open and nobody goes then they won't get any practice and they won't make any money.

Haha, well I ordered take out on Wednesday and our food was great. Can't speak for the service except for when I called and she asked for my name, she seemed to think that my name was funny (last name is also a first name). I will probably be checking out brunch on Sunday as well.

BTW...has anyone noticed the metal walls are up in the downtown Chipotle space?

^ If you are talking about the interior it has always been like that. I have always thought it looked like a chipotle and found it funny when I heard they were moving into that spot.

Hi everyone, just a friendly reminder that we have a thread for restaurant *reviews* http://www.urbanohio.com/forum2/index.php/topic,27741.0.html

 

This thread is for new construction/new restaurant discussion. Thanks!

 

Speaking of new restaurant...although nothing not already known here...the coming soon sign is up at 226 Euclid confiming the space will be J Gumbo's.

It will be nice to have a productive storefront instead of a mini-dead zone.

 

 

 

 

 

I will be extremely happy to see that formally ugly storefront finally filled! Cant wait for their opening and for them to expose the storefront!

 

Heard Jonathon Sawyer doingf a radio interview yesterday morning. He was mostly talking about West Side Mkt events but also spoke on his time in Trentino, Italy and alluded to his new (Italian) restaurant. He said that after his chef-partner returns from Italy (in October?) that they will write a menu and "finalize a location."

That last part got my attention. I wonder if this means that it may not be going in Uptown??

^Thanks for the update! Very interesting. I do hope it lands in Uptown, but mostly I'm just excited for this place to finally get moving.  I am super excited!

From Sam McNulty's FB page:

 

"Dear Facebook,

Let's find a 4,000 square foot building in Ohio City for Cleveland's newest craft business: Cantina Distillery. Give a shout out to Dave Sharkey at [email protected] if you know of a building.

 

A Distillery Row in Ohio City would be pretty sweet!"

 

Anyone have any ideas?

Hmmm, not sure of the zoning, but maybe some of the space in the County Archives complex?

The building that McNaulty bought behind the market (the exhibitors bldg...) would seem ideal for something like this, but I guess he has other plans for this space. 

Hmmm, not sure of the zoning, but maybe some of the space in the County Archives complex?

 

Those are old mansions, right?

Hmmm...Maybe one of the old industrial buildings around Church and W. 25th, or the old factory on Clinton just west of W. 30th.

or the old factory on Clinton just west of W. 30th.

 

The one that back up to Vine Ct?  I think there are already some food-related businesses in there so that's a pretty good fit.  That thing is a serious eye-sore on that block and desperately needs some site improvements.  It was listed for sale earlier this year for less than $400k but the listing's been removed; not sure if someone bought it or not.

The vacant Moes space across from CSU on Euclid is going to be BURGERS 2 BEER-- as located in highland hts.

 

Great news!!

RE B2Beer:

 

Mediocre Beer list and $14 Bison Burger.  Ok, but they DO have $5 Burger Mondays...........

 

 

There's black smoke pouring out  of the vents from what is to become the Mentor Melt. FD and police all over.

That's not good

Burnt cheese?

Here's all the scintillating details.

(Warning, may be too scintillating for work)

 

http://www.news-herald.com/articles/2012/09/27/news/doc50649a198fe7a516150665.txt

Here's all the scintillating details.

(Warning, may be too scintillating for work)

 

http://www.news-herald.com/articles/2012/09/27/news/doc50649a198fe7a516150665.txt

 

And if anyone doubts my assertion that this location will cannibalize a good portion of the Cleveland Heights location's customers, check out the comments.  Two of the first 8 or so mention how they go to the CH location but will be glad to have the Mentor location to go to instead.

Oy!

I will support CH and Lakewood Melt, but will always resent how he picked other locations in the burbs instead of certain Cleveland neighborhoods. 

Some irony....all this happened less than an hour after Officer Gresko's funeral procession passed by the shopping center.

 

Of course CH Melt will lose some business, but it is what it is.  The Bedford Heights Winking Lizard lost business the day John Lane opened the second location in Twinsburg.  Look where they are now.  You succeed in this industry by going where your customers are and where they will go. 

 

This is a somewhat pricey place and resenting them for eschewing lower income, low parking areas is kind of missing the point.

greetings all.  long time lurker, first time post.

 

just wondering if anyone caught the symon interview in the most recent "cleveland magazine"?  says that he bought the building next door to lola on e. 4th, and will be opening an "old school butcher shop".

 

damn! Welcome to posting. I had not heard that tidbit. I will ask around my foodie peeps.

This is confirmed true by a source I know who would know.

thanks for the welcome!  in other "news not sure anyone caught", doug trattner was let go from "scene magazine".

 

http://www.cleveland.com/business/index.ssf/2012/09/cleveland_scene_cuts_its_managing_editor_and_two_writers_as_part_of_reorganization.html

 

a real shame in my opinion, as his reviews was one of the only reasons i ever picked it up.

Yes, there were massive layoffs there and I was very had to hear about Trattner going. I hope he has enough other irons in the fire to get by - the new Symon book "Carnivore," for one.

Wow, great news about the new Symon project.  Can't wait to see this thing roll out.  If I were a downtown resident I'd be doing cartwheels right now.

Selfishly, I really hope it is pastured/grass fed meat from local farms instead of Ohio factory farms like what is sold at the west side market. I mean, otherwise what's the point, when you can drive 5 minutes up the road or go one rapid stop to the WSM and get the same thing.

i'm sure it will be more along the lines of "the butcher & larder" in chicago, or any other number of boutique butchers on either coast.

 

it will be pricey, but that's the real cost of starting with quality product.  i'm a longtime fan of jaworski's, but don't go as often since they've made the exodus from slavic village to middleburg hts..

I sure hope so.

Symon bought the building next to Lolita, not Lola, for butcher shop, per CLE Mag article found online...

that makes a little more sense. I don't think a butcher on E 4th is what the Maron's are going for.

agreed, it would make much more sense in tremont.  my apologies for any misinformation...could have swore it said "lola" in print, but my copy is at home right now.

I hear it's Lolita

It looks like work is starting on converting the Bang and Clatter to Chipotle.  Workers were in there this morning tearing out the old ticket window ( I think that was what it was). 

 

I had never been in there so hopefully someone can provide some more information, but the space seems awfully small.  I'm sure there is a theater back there somewhere and walls just need to be removed, and Chipotle's don't usually need a ton of space, but most Black Box theaters don't operate with much space to begin with.  Anyway I am really looking forward to this and I know my office mates are too.  Stuff is like a drug sometimes I swaer.

 

Also, J. Gumbo is coming along.  Was able to peak in and it looks like they have removed everything that used to be there (if there even was anything).  Hopefully actual construction of the space and kitchen will begin soon.

It is at least as big as the Steelyard store.  I went to yoga there with E4th Yoga and there were at least 30 people weekly with their yoga mats spread out. I think it will be easy to fit the typical 80 people in their.

Oh the abuse the English language takes on this forum kills me. It's take a "peek" (quick look) not "peak" (the apex of something). And it's "there" not "their" in this instance.

 

-- signed, the English language police  :police:

Oh the abuse the English language takes on this forum kills me. It's take a "peek" (quick look) not "peak" (the apex of something). And it's "there" not "their" in this instance.

 

-- signed, the English language police  :police:

 

Haha, thanks KJP, I didn't want to have to be the one to do it!

 

Also, I constantly see people (on here as well as other places) use "loose" when they mean "lose".

looks like valley view will be getting a pretty significant gastropub, helmed by deagan's former chef demetrios atheneos.

 

coming fall 2012 @chefdemetrios new restaurant in Valley View Oh/ Brasserie-Taphouse

 

Brasserie/Restaurant in Cleveland Ohio featuring over 500 beers, huge Whiskey/Bourbon/Scotch selection, amazing wine list

 

 

http://www.facebook.com/pages/The-Oak-Barrel/412514328811212

Wow, I knew he had a new venture brewing but didn't know this was it. Awesome.

f.y.i., this is the former "hoggy's" space.

KJP, my wife would be proud of you.