i walk by but havent tried it yet -- anyway heres to keeping up with the clevelander chefs in ny!

 

Tremont

 

Neighborhood: West Village

51 Bank St.

New York, NY 10014

212-488-1019

 

    Hours: Mon.-Sun. 5:30 p.m.-11 p.m.

    Cuisine: American Contemporary

    Meals Served: Dinner

    Price Range: $$$ ($16-$25)

 

The name of this New American spot in the West Village alludes to the Cleveland neighborhood where its chef-owner, Ohio native Tim Bando, got his start. The menu,  however, skews more Mediterranean than Midwest, with a tight selection of appetizers, salads and mains that belie a Euro touch. Goat cheese punches up grilled asparagus, olive couscous is paired with seared scallops, and almond risotto complements grilled pork chop. The vibe, on the other hand, is oh-so-Hamptons: ivory walls, wooden floor boards, cottage paneling. No surprise: Bando is also the chef-owner of The Meeting House in Amagansett. How's that for splitting your time between NYC and the Hamptons!

http://newyork.metromix.com/restaurants/contemporary/tremont-west-village/2671629/content

(note the meeting house in the hamptons is owned by randy lerner, who likely staked him for this new west village gig too)

 

you cant say bando isnt a hardcore chef - love it lol!

http://www.cleveland.com/pdq/index.ssf/2010/02/tat_chat_former_cleveland_chef.html

I had dinner last night at Crop for the first time at its new Ohio City location (previously only had experienced it 3-4 time for lunch in the Warehouse District).  Definitely give it thumbs up.

 

I have to echo what has been stated previously concerning the noise level.  The place was about 50% full and it hit us the minute we walked in.  Makes sense giving the space and all the hard surfaces.  However, I did not think it was a problem once you were at your table (or at least the table we were at-a two top against a wall).  We were able to converse normally with no problem which is not the case at other restaurant's which have "noise issues" (such as Dantes in my experience).  Maybe it is more of a problem if you have a table in the middle of the room or if it is totally full but again, it was not a problem for us.

 

The food was great.  Two apps, foie gras and a cheese plate and two entrees, short rib and Chipolte ribs were all super...no complaints with anything including sides.  Portions are significant without being "stupid" (I heard the portions were nice sized so I didn't bother with a salad which I usually do).  The  dessert we got (flourless chocolate cake with a spicy ice cream) was just OK.

 

In my opinion, for being a slightly higher end restaurant, service could have been a little more polished.  It was not "bad" but there were minor lapses (from the host stand to the table) which started to add up a bit.  Our server was very friendly...again she could have just been a bit more polished.

 

The wine list is pretty extensive...while I did not study it, I would have liked to seen 7-8 more wines in the $40 price range.  They're are many excellent wines in that range out there.  They do seem to sell a lot of wine.  We had a pretty good Pinot Noir which I had never tried before...unfortunately the server was not very helpful with the selection (again...the polish thing).

 

All in all....will reccommend to all looking for good food.

 

 

Now for my pet peeve rant....and this will of course show my age.  I know dining out has become more casual the past 20 years, even at pricier restaurants.  In my experience, this is not a Cleveland thing, but  the trend nationwide.  I have accepted it despite the fact I don't necessary agree and I go with the flow.  If I am not already in a suit, I will simply wear a nice pair of slacks and dresser shirt at a place like Crop.  I would prefer that there were places where you "dressed up" for dinner, but again those days are long gone.

 

However, while a coat and tie is not the norm anymore, do try a bit.  Now we are sitting in a nice space that is not particularly cheap (our bill for two with tip came to $170.00).  Next to us were clearly two business dinners (2 five tops...all guys) and the guys were wearing suits or jackets without ties.  Throughout the restaurant people were "generally" well dressed.  Even if guys were wearing jeans, they were nice ones with stylish tops.  However at the 2 top behind was "Dexter"...he was wearing a plaid flannel shirt with a thermal undershirt, the arms of the underwear exposed, torn jeans and tennis shoes.  Kinda like the outfit I was wearing earlier in the day when I was cleaning out my gutters.  A couple of backwards baseball caps at the bar did not add to the atmosphere either. 

 

I am glad my dad made an effort in the "old days" to teach me what was appropriate to wear at certain times and places.  I don't know if those lessons are being taught these days.  Okay, end of rant from the old guy.

 

It is not a national "trend" being casual...it is national plague of a lack of effort, laziness....  and simple know how in wearing something respectable, especially in a nice place. I am so sick and tired of this sloppiness being glossed over with buzz words like "Trend" or "Hip"...  Here's one word for that... "CLASS"...and class is something that never goes out of style. Ripped pants and t-shirts, ball caps.. Please!..  If one time you go out to eat at a special place..  make some f-ing effort.. Its not as though you're just passing by for a quick lunch. Such a place is a classy looking place and going to it should be a special event, especially with a date. If It were my place I would not tolerate crappy dress..and no, it does not mean you have to wear a 3p suit.

 

Oh and as for the Mexican place opening in the Parking Lot District...  Yes, that is something we just do not have enough of these days is Mexican restaurants. How so very unique!

Now for my pet peeve rant....and this will of course show my age.  I know dining out has become more casual the past 20 years, even at pricier restaurants.  In my experience, this is not a Cleveland thing, but  the trend nationwide.  I have accepted it despite the fact I don't necessary agree and I go with the flow.  If I am not already in a suit, I will simply wear a nice pair of slacks and dresser shirt at a place like Crop.  I would prefer that there were places where you "dressed up" for dinner, but again those days are long gone.

 

However, while a coat and tie is not the norm anymore, do try a bit.  Now we are sitting in a nice space that is not particularly cheap (our bill for two with tip came to $170.00).  Next to us were clearly two business dinners (2 five tops...all guys) and the guys were wearing suits or jackets without ties.  Throughout the restaurant people were "generally" well dressed.  Even if guys were wearing jeans, they were nice ones with stylish tops.  However at the 2 top behind was "Dexter"...he was wearing a plaid flannel shirt with a thermal undershirt, the arms of the underwear exposed, torn jeans and tennis shoes.  Kinda like the outfit I was wearing earlier in the day when I was cleaning out my gutters.  A couple of backwards baseball caps at the bar did not add to the atmosphere either. 

 

I am glad my dad made an effort in the "old days" to teach me what was appropriate to wear at certain times and places.  I don't know if those lessons are being taught these days.  Okay, end of rant from the old guy.

 

It is not a national "trend" being casual...it is national plague of a lack of effort, laziness....  and simple know how in wearing something respectable, especially in a nice place. I am so sick and tired of this sloppiness being glossed over with buzz words like "Trend" or "Hip"...  Here's one word for that... "CLASS"...and class is something that never goes out of style. Ripped pants and t-shirts, ball caps.. Please!..  If one time you go out to eat at a special place..  make some f-ing effort.. Its not as though you're just passing by for a quick lunch. Such a place is a classy looking place and going to it should be a special event, especially with a date. If It were my place I would not tolerate crappy dress..and no, it does not mean you have to wear a 3p suit.

 

Oh and as for the Mexican place opening in the Parking Lot District...  Yes, that is something we just do not have enough of these days is Mexican restaurants. How so very unique!

 

 

You don't know what a person was doing prior to coming to that restaurant.  There are plenty of times I've had unplanned visits to upscale restaurants.  I had on a pair of jeans, a t shirt and a pseudo hipster shirt (Yes, I'm ashamed.)  I hadn't planned on going out to dinner, but the kids were hungry, so we just stopped.  Just because a person is dressed a certain way that does not indicate the level of his social or financial status.

 

A classy "looking" place is not reserved for just special occasion, dates, etc.  If the style and cuisine is what I'm interested I can go whenever.

 

 

Now for my pet peeve rant....and this will of course show my age.  I know dining out has become more casual the past 20 years, even at pricier restaurants.  In my experience, this is not a Cleveland thing, but  the trend nationwide.  I have accepted it despite the fact I don't necessary agree and I go with the flow.  If I am not already in a suit, I will simply wear a nice pair of slacks and dresser shirt at a place like Crop.  I would prefer that there were places where you "dressed up" for dinner, but again those days are long gone.

 

However, while a coat and tie is not the norm anymore, do try a bit.  Now we are sitting in a nice space that is not particularly cheap (our bill for two with tip came to $170.00).  Next to us were clearly two business dinners (2 five tops...all guys) and the guys were wearing suits or jackets without ties.  Throughout the restaurant people were "generally" well dressed.  Even if guys were wearing jeans, they were nice ones with stylish tops.  However at the 2 top behind was "Dexter"...he was wearing a plaid flannel shirt with a thermal undershirt, the arms of the underwear exposed, torn jeans and tennis shoes.  Kinda like the outfit I was wearing earlier in the day when I was cleaning out my gutters.  A couple of backwards baseball caps at the bar did not add to the atmosphere either. 

 

I am glad my dad made an effort in the "old days" to teach me what was appropriate to wear at certain times and places.  I don't know if those lessons are being taught these days.  Okay, end of rant from the old guy.

 

We are a little bit older, but society has become more casual (think about my grind my gear posts on the way some interns dress for work).  I still believe you should now better.  As I said earlier, those folks dining might not have planned to come here so their attire may not be reflective of their station in life.  I may give them a pass.

I'm sure not for ball caps (ever) - and intentionally ripped jeans come/go in style - but i agree on the overall sloppy dress point. At the same time, things HAVE changed... Even servers at places like Lola - the most high profile "fancy" restaurant in town - wear jeans and Converse, etc.. And you'll find diners there dressed in every manner possible - suits and cokctail dresses to tan pants/button down shirts - to casual shirt and jeans - and yet most all of them are a step above the servers in dress.

I can think of few things less productive for an intelligent mind that worrying about how someone else is dressed.

sounded a lot more like appalled than worrying.

I can think of few things less productive for an intelligent mind that worrying about how someone else is dressed.

 

Depends on the setting. If I go to a high-class establishment to dress up, enjoy some fine food and white-glove service, an opera singer or violinist, and be part of a scene, I don't want some slob coming in and ruining the scene. If owned such a place, I'd keep a high-powered muscle relaxer on site, inject it into the bastard's neck and drag him out into the alley where he belongs.

Looks like this place ( http://thebottlehousebrewingcompany.com/ ) is still set to open in Cleveland Heights, just looking at an early 2012 date.  Pretty cool concept that hopefully does well.  Also will include an area for drinks/dining.

Who is open on Christmas eve and Christmas day?

 

http://www.cleveland.com/taste/index.ssf/2011/12/more_restaurants_open_christma.html

^ Most of the Asiatown restaurants are open, as are King Wah in Rocky River and Ho Wah in Beachwood.

www.kingwahrestaurant.biz

www.howahrestaurant.com

 

Also, the Jerusalem Grill at Cedar/Green, or the Kosher pizza place on Taylor (Kineret?) are good bets. 

http://www.jerusalemgrill.com/menu.html

I would suspect many places in Asiatown are open, so just in case a pack of neighborhood dogs make off with the Christmas turkey, you'll have some place to go to hear some good Christmas music and have your dinner smile at you......

 

Time Magazine

Top 10 Food Trends

By Josh Ozersky Wednesday, Dec. 07, 201

 

7. Artisanal Vinegars and Bitters

The one thing you generally expect of new, laboriously made products at restaurants is that they will be good. But even bad can be good — if by "bad" you mean sour or bitter. The nation's avant-garde mixologists, mustachioed and otherwise, have taken up the creation of house-made bitters as part of their advanced drink programs, and their kitchen counterparts are following suit, with vinegars so complex and intriguing that they are sometimes served straight up between courses. Jonathon Sawyer serves half a dozen in tasting dishes at his Greenhouse Tavern in Cleveland. Happily, they are for dipping fries rather drinking, however.

 

Read more: http://www.time.com/time/specials/packages/article/0,28804,2101344_2101242_2101235,00.html #ixzz1hHH0xYCg

 

http://www.freshwatercleveland.com/inthenews/top10everything121511.aspx?utm_source=VerticalResponse&utm_medium=Email&utm_term=chef+jon+sawyer+cracks+time%27s+%27top+10+food+trends%27+list&utm_content={Email_Address}&utm_campaign=Year%27s+Best%2c+In+Word+and+Art

 

 

Nice review of SOHO on metromix:

 

http://cleveland.metromix.com/restaurants/restaurant_review/first-look-soho-kitchen/2962546/content?class=editorial-review

 

Looks like this place ( http://thebottlehousebrewingcompany.com/ ) is still set to open in Cleveland Heights, just looking at an early 2012 date.  Pretty cool concept that hopefully does well.  Also will include an area for drinks/dining.

 

It will be nice to bring some of the momentum of the Cedar-Lee district to the area of Lee north of Cedar.

An update on the build-out of Zach Bruell's Cowell and Hubbard space at Playhouse Square: http://www.cleveland.com/dining/index.ssf/2011/12/zack_bruells_latest_a_gem_in_t.html

 

Expected to open by the end of January.  The interior space sounds pretty amazing (though kind of makes me wish it was still a fancy jeweler!).

 

I think an earlier piece reported that it would be French-inspired, but per this bit:

 

Five pages are packed with an eclectic spectrum of creations, their inspirations drawn from the world's dinner table. One full page is devoted to salads. Another is devoted to appetizers, including Sweet Potato Ravioli With Greens, coconut- and cilantro-laced Thai Chicken & Noodle Soup, escargot, Welsh rarebit, Foie Gras Donuts, and lox and eggs.

 

Other sections include: fish, poultry, vegan, meat, noodles, pizzas and sides.

 

Crea compares the menu to Table45.  Anyway, I'm pretty darn excited for this place.  It's a pretty big deal to have a destination restaurant finally end up this far down Euclid Ave.  Hopefully their hours work with PHS audiences.

An update on the build-out of Zach Bruell's Cowell and Hubbard space at Playhouse Square: http://www.cleveland.com/dining/index.ssf/2011/12/zack_bruells_latest_a_gem_in_t.html

 

Expected to open by the end of January.  The interior space sounds pretty amazing (though kind of makes me wish it was still a fancy jeweler!).

 

I think an earlier piece reported that it would be French-inspired, but per this bit:

 

Five pages are packed with an eclectic spectrum of creations, their inspirations drawn from the world's dinner table. One full page is devoted to salads. Another is devoted to appetizers, including Sweet Potato Ravioli With Greens, coconut- and cilantro-laced Thai Chicken & Noodle Soup, escargot, Welsh rarebit, Foie Gras Donuts, and lox and eggs.

 

Other sections include: fish, poultry, vegan, meat, noodles, pizzas and sides.

 

Crea compares the menu to Table45.  Anyway, I'm pretty darn excited for this place.  It's a pretty big deal to have a destination restaurant finally end up this far down Euclid Ave.  Hopefully their hours work with PHS audiences.

 

The one thing that worries me (and I've never been to Table 45, but this is a general observation anyway) is the "5 pages packed ..." comment.  Really I think that there should be no more than 3 pages to a menu.  Cover, appetizers and sides, and Entrees (with a separate dessert menu).  Too many options breeds problems in a kitchen.  The fewer options there are typically the better the food comes out as the kitchen can better focus on a smaller set of items.

Does anyone know if there are still plans to have a Wolfgang Puck restaurant at UH?

I agree with Tedders, that comment concerned me too. I don't need or want a Cheescake Factory sized menu.

 

A Wolfgang Puck Express (fast casual restaurant with salads, pizza, etc..) already opened this past Summer if that's the one you mean. Wolfgang christened it along with other chefs in town for the UH benefit he's a part of ever two years.

^^I agree with you guys about long menu.  I was disappointed that it strayed from a cleaner vision of French-inspired (if that was indeed the case).  I guess I trust Bruell more than any other local chef to keep quality high despite the breadth of the menu, but still seems all over the place. Welsh rarebit to pizza.  I'm still excited though.  I thought he did a great job breaking up the big space at Chinato, so I'm hopeful he'll be able to do the same with this grand space.

Maybe it's here somewhere but does anyone have the web address for Fat Fish Blue Cleveland's auction? There's a sign on a window of the place but I forgot the full web address.  Says they'll accept bids very low, etc.  Thanks.

I thought that place was already sold.... or are they selling off the compenents piece by piece?

An update on the build-out of Zach Bruell's Cowell and Hubbard space at Playhouse Square: http://www.cleveland.com/dining/index.ssf/2011/12/zack_bruells_latest_a_gem_in_t.html

 

Expected to open by the end of January.  The interior space sounds pretty amazing (though kind of makes me wish it was still a fancy jeweler!).

 

I think an earlier piece reported that it would be French-inspired, but per this bit:

 

Five pages are packed with an eclectic spectrum of creations, their inspirations drawn from the world's dinner table. One full page is devoted to salads. Another is devoted to appetizers, including Sweet Potato Ravioli With Greens, coconut- and cilantro-laced Thai Chicken & Noodle Soup, escargot, Welsh rarebit, Foie Gras Donuts, and lox and eggs.

 

Other sections include: fish, poultry, vegan, meat, noodles, pizzas and sides.

 

Crea compares the menu to Table45.  Anyway, I'm pretty darn excited for this place.  It's a pretty big deal to have a destination restaurant finally end up this far down Euclid Ave.  Hopefully their hours work with PHS audiences.

 

The one thing that worries me (and I've never been to Table 45, but this is a general observation anyway) is the "5 pages packed ..." comment.  Really I think that there should be no more than 3 pages to a menu.  Cover, appetizers and sides, and Entrees (with a separate dessert menu).  Too many options breeds problems in a kitchen.  The fewer options there are typically the better the food comes out as the kitchen can better focus on a smaller set of items.

 

Interesting, because L'Albatros's menu is only one page.

Love Bruell restaurants. My menu complaint deals with the unchanging menus - both what's on them and the often tattered, physical menus themselves - that have been in place at L'Albatros and Chinato pretty much since opening.  Nothing is ever different/seasonal and I've had wrinkled/worn menus handed to me any number of times. I comment on it to my wife virtually ever time I'm at one of those places. Not the right impression to give in a day when many restaurants print their own new menu daily, based on ingredients and without a used look.

 

Interesting, because L'Albatros's menu is only one page.

 

Yeah, one page with 58 items (yes I counted).

Maybe it's here somewhere but does anyone have the web address for Fat Fish Blue Cleveland's auction? There's a sign on a window of the place but I forgot the full web address.  Says they'll accept bids very low, etc.  Thanks.

 

http://www.rciauctions.com/

An update on the build-out of Zach Bruell's Cowell and Hubbard space at Playhouse Square: http://www.cleveland.com/dining/index.ssf/2011/12/zack_bruells_latest_a_gem_in_t.html

 

Expected to open by the end of January.  The interior space sounds pretty amazing (though kind of makes me wish it was still a fancy jeweler!).

 

I think an earlier piece reported that it would be French-inspired, but per this bit:

 

Five pages are packed with an eclectic spectrum of creations, their inspirations drawn from the world's dinner table. One full page is devoted to salads. Another is devoted to appetizers, including Sweet Potato Ravioli With Greens, coconut- and cilantro-laced Thai Chicken & Noodle Soup, escargot, Welsh rarebit, Foie Gras Donuts, and lox and eggs.

 

Other sections include: fish, poultry, vegan, meat, noodles, pizzas and sides.

 

Crea compares the menu to Table45.  Anyway, I'm pretty darn excited for this place.  It's a pretty big deal to have a destination restaurant finally end up this far down Euclid Ave.  Hopefully their hours work with PHS audiences.

 

YES!!!

An update on the build-out of Zach Bruell's Cowell and Hubbard space at Playhouse Square: http://www.cleveland.com/dining/index.ssf/2011/12/zack_bruells_latest_a_gem_in_t.html

 

Expected to open by the end of January.  The interior space sounds pretty amazing (though kind of makes me wish it was still a fancy jeweler!).

 

I think an earlier piece reported that it would be French-inspired, but per this bit:

 

Five pages are packed with an eclectic spectrum of creations, their inspirations drawn from the world's dinner table. One full page is devoted to salads. Another is devoted to appetizers, including Sweet Potato Ravioli With Greens, coconut- and cilantro-laced Thai Chicken & Noodle Soup, escargot, Welsh rarebit, Foie Gras Donuts, and lox and eggs.

 

Other sections include: fish, poultry, vegan, meat, noodles, pizzas and sides.

 

Crea compares the menu to Table45.  Anyway, I'm pretty darn excited for this place.  It's a pretty big deal to have a destination restaurant finally end up this far down Euclid Ave.  Hopefully their hours work with PHS audiences.

 

The one thing that worries me (and I've never been to Table 45, but this is a general observation anyway) is the "5 pages packed ..." comment.  Really I think that there should be no more than 3 pages to a menu.  Cover, appetizers and sides, and Entrees (with a separate dessert menu).  Too many options breeds problems in a kitchen.  The fewer options there are typically the better the food comes out as the kitchen can better focus on a smaller set of items.

 

Table 45 is my fav restaurant.  (explains why you probably wouldn't like it - LOL)  You people on the wrong side of the river, really need to broaden your horizons!  LOL

 

Anyone who is questioning the menu, might want to check the place out.

 

 

Not quite Cleveland ... but an interesting story about how 3 Cleveland restuaranters are helping revitalize downtown Birmingham:

 

BIRMINGHAM, Alabama -- The boys from Cleveland have struck again — this time with the help of an old college buddy from Ohio and a kiwi from New Zealand.

 

http://www.al.com/entertainment/index.ssf/2011/12/owners_of_birminghams_trattori.html

 

removed for brevity...

 

The one thing that worries me (and I've never been to Table 45, but this is a general observation anyway) is the "5 pages packed ..." comment.  Really I think that there should be no more than 3 pages to a menu.  Cover, appetizers and sides, and Entrees (with a separate dessert menu).  Too many options breeds problems in a kitchen.  The fewer options there are typically the better the food comes out as the kitchen can better focus on a smaller set of items.

 

Table 45 is my fav restaurant.  (explains why you probably wouldn't like it - LOL)  You people on the wrong side of the river, really need to broaden your horizons!  LOL

 

Anyone who is questioning the menu, might want to check the place out.

 

 

Trust me it is one of the things I regret, not necessarily that we are on the West Side, but that we are so far on the west side.  Getting DT is fine, but over to Coventry, UC, or LI is something of a pain. 

 

In addition I just found out that the closest National Bookstore (which when purchasing books as gifts makes sense in case they need to be returned) is in Westlake.  There is nothing over here south of Berea (they only get included because I really like Cornerstone Brewery)!! 

removed for brevity...

 

The one thing that worries me (and I've never been to Table 45, but this is a general observation anyway) is the "5 pages packed ..." comment.  Really I think that there should be no more than 3 pages to a menu.  Cover, appetizers and sides, and Entrees (with a separate dessert menu).  Too many options breeds problems in a kitchen.  The fewer options there are typically the better the food comes out as the kitchen can better focus on a smaller set of items.

 

Table 45 is my fav restaurant.  (explains why you probably wouldn't like it - LOL)  You people on the wrong side of the river, really need to broaden your horizons!  LOL

 

Anyone who is questioning the menu, might want to check the place out.

 

 

Trust me it is one of the things I regret, not necessarily that we are on the West Side, but that we are so far on the west side.  Getting DT is fine, but over to Coventry, UC, or LI is something of a pain. 

 

In addition I just found out that the closest National Bookstore (which when purchasing books as gifts makes sense in case they need to be returned) is in Westlake.  There is nothing over here south of Berea (they only get included because I really like Cornerstone Brewery)!! 

 

im just going to pray for you

Can't think of the name of the place (I saw the sign yesterday but forgot already), but the space next to the bike shop on Chagrin Boulevard in Shaker Heights that used to house Sasamatsu is something brand new.  More recently it was something else (Middle Eastern) but I guess that didn't do so well. 

Looking through liquor license applications tonight and noticed that Bar Louie has a 12/22 application for the 9 Main Street space at Crocker Park, which is currently Blake's Seafood... Guess Bar Louie has now made the Hyde Park folks 2 offers they couldn't refuse in 2011...

Anyone know if the reason behind the Tomo delayed opening has to do with a battle between Joe Cimperman and the owner over a liquor license? Apparently Cimperman is against granting this after hearing the top floors would include dance clubs. I heard this the other day, but I didn't think one councilman had that much power.

Anyone know if the reason behind the Tomo delayed opening has to do with a battle between Joe Cimperman and the owner over a liquor license? Apparently Cimperman is against granting this after hearing the top floors would include dance clubs. I heard this the other day, but I didn't think one councilman had that much power.

well yes counsel people can have a lot of power in Cleveland. If the rewards (career or other personal gain) are right this guy will try to make anything  happen or not happen regardless of community benefit ..or detriment.

It's unfortunate because this guy poured millions into the place assuming the license was a mere formality.

I have no idea about the specifics of this situation, but don't spend millions assuming a liquor license is a formality.  Have the license secured before spending money.

OMG dying. Michael Symon is going to open a new restaurant, in the city proper, location not yet disclosed (I'm guessing casino). Here is a possible menu he posted on FB today. I am DROOLING.

 

S & P

 

Kitchen * Bar * Smokehouse

 

 

 

Snacks & Starters

 

Sauerkraut Balls – wild boar sausage, housemade kraut & farm cheese

 

Hankey Pankies – lamb sausage, goat cheese & pickled fennel

 

Deviled Eggs – crispy pig ear & hot sauce

 

Crispy Chicken Livers – bacon, mushrooms & celery root

 

Fried Perch Sliders – slaw, lemon, tartar sauce

 

Smoked Potato Latke – foie gras apple sauce or crab salad

 

Pigs In A Blanket – our kielbasa, parker house & stadium mustard

 

Tator Tots – house smoked ham, gruyere & chives

 

Slymans Corned Beef Eggroll

 

Spicy Beef Jerky

 

SOS – pickled walleye, dill, mustard, rye toast

 

Housemade Sausage Sampler for 2/4/6

 

 

 

Salads & Soups

 

Chefs Garden Shaved Vegetable Salad

 

Pickled Beets – apples, hazlenuts & kale

 

Chefs Garden Gem Lettuces – Ohio goat cheese, pickled cherries

 

Warm Spinach Salad – bacon, mushrooms, soft poached egg

 

Walleye Chowder – smoked cream & hot sauce

 

 

 

Entrees

 

Pork Belly City Chicken – shaved brussel sprouts

 

Salsbury Steak – Lefreida aged beef, celery,  mushrooms, horseradish

 

Double Fried Chicken – Barberton rice & hot peppers

 

Roasted Walleye – carrot borscht & shaved carrots

 

Venison Pot Roast – ohio honey roasted turnips

 

Duck Polish Boy – duck kielbasa, bbq duck & spicy slaw

 

Today’s Pierogie

 

Roasted Acorn Squash – Ohio maple syrup, swiss chard & barley

 

Rigatoni – Mom’s Sunday Sauce & meatballs

 

Veal Schnitzel – apples, radishes & arugula

 

Smoked Wild Mushroom & Tofu Pot Pie

 

Lamb A Roni – ground lamb, tomato, chile & mint

 

Roasted Chicken Clam Bake –  sweet potato, corn & smoked chile

 

Big Ass Steak – baked potato & horseradish

 

 

 

Cleveland Q

 

Baby Back Ribs

 

Lamb Neck

 

Pig Head

 

Pulled Pork

 

Brisket

 

Sampler (pork butt, brisket, ribs)

 

Burnt Ends Baked Beans

 

 

 

* all Q served with ballpark mustard bbq sauce, house pickles & choice of greens, jojo fries, coleslaw or mac & cheese

 

 

 

.

Thats a crazy menu and seems to be a tribute to Clevelands heritage (although I can do without the pig head).

 

Huh, I was hoping he would re-visit the Avon Lake restaurant concept somewhere else, I wonder if this is basically that, although this seems just a bit different yet.   

Whole pig's head has been a great seller at Greenhouse Tavern. Don't knock it til you tried it. I had it this year and every part was delicious, even the eye socket.

Whole pig's head has been a great seller at Greenhouse Tavern. Don't knock it til you tried it. I had it this year and every part was delicious, even the eye socket.

 

Didnt realize Sawyer was doing that, although I shouldnt be surprised, and thats certainly the trend lately.  I know theyve always had the heads on display at the West Side Market, I just usually try to avoid seeing them. 

 

I know I should be more adventurous with my food, but just not sure I can go there.     

 

 

I actually point out the whole heads and bodies in the market to my son. I don't want him to think that food comes from a styrofoam package. I want him to know what the animal is we are eating and be thankful for it. I'm also more and more about not wasting food as I get older, and throwing stuff away because you don't know how to prepare it so that it's yummy falls into that category, so I have been branching out more and more. I found myself very surprised to learn that I love pig and beef cheeks, that chicken livers can be delicious, etc. I still have a long way to go but I enjoy the journey of expanding my palate. I know everyone isnt' like that, but we'd have a lot less food waste in the country if everyone didn't, say, throw out the bones when they're done roasting a chicken or turkey. At least that's a starting place.

I actually point out the whole heads and bodies in the market to my son. I don't want him to think that food comes from a styrofoam package. I want him to know what the animal is we are eating and be thankful for it. I'm also more and more about not wasting food as I get older, and throwing stuff away because you don't know how to prepare it so that it's yummy falls into that category, so I have been branching out more and more. I found myself very surprised to learn that I love pig and beef cheeks, that chicken livers can be delicious, etc. I still have a long way to go but I enjoy the journey of expanding my palate. I know everyone isnt' like that, but we'd have a lot less food waste in the country if everyone didn't, say, throw out the bones when they're done roasting a chicken or turkey. At least that's a starting place.

 

Im just too much of an animal lover, and love farm animals.  Therefore eating anything that personalizes it (like a face) would likely be out of the question for me.  Hey Ive had marrow!  Its kinda cool though that theres such a return to the "use every part" mentality that our ancestors had. 

^ yeah.  we waste very little in our household.  If it doesnt have mold on it, we will find some way to use it. 

 

Also, do you think he would put a new restaurant at the casino with Lola a couple of blocks away?  Isnt he also putting a B Spot in the casino?  I think that would be too much Symon in a very small area.  What are the odds he is going to University Circle or Ohio City?

Well, at least you've had marrow! (which, by the way, is from a cow, which is a farm animal). I love farm animals more than any other type of animals. I respect and thank them tremendously and insist that the vendors I shop from are those who raise them humanely and healthfully if not organically, through pastured methods and local processing instead of moving them into the big agra world of factory farming. We literally do thank the animals who gave their lives so we can eat. When we visit farms, we show our son how the chicken gives us eggs but also the chicken that we eat, etc.

Ohhh, I didn't think about that believe. I will double check but I thought he said downtown. Maybe he just said city proper.

Well, at least you've had marrow! (which, by the way, is from a cow, which is a farm animal). I love farm animals more than any other type of animals. I respect and thank them tremendously and insist that the vendors I shop from are those who raise them humanely and healthfully if not organically, through pastured methods and local processing instead of moving them into the big agra world of factory farming. We literally do thank the animals who gave their lives so we can eat. When we visit farms, we show our son how the chicken gives us eggs but also the chicken that we eat, etc.

 

Hey, I never said that I didn't eat farm animals (I do like my meat), just that I cant be reminded what Im eating.  We've all been desensitized to regular meat things like hamburger or a regular steak, but when its starts to become untypical things and certainly a face, it starts to make me think too much about it. 

 

I do try to stay away from big agra for sure.  Its good your teaching your son those things as well. 

 

I wanted to mention that I ate at some places I had not yet tried when back over Christmas.  Curious about others experiences.

 

Chinato....  Extensive menu that required a bit of expaining, but everything very good.  2 thumbs up.

 

Pura Vida for lunch.  Also 2 thumbs up, very good (and Christmas Ale on tap, as well as a lovely, wrapped christmasn cookie surprise to go (Also R@R they have "crispy pig ears" on the menu)

 

Crop.  Fabulous space.  Very good drinks.  Good appetizers.  Ok food.  Same issue I had the couple of other times I tried in the Warehouse District.  There is just too much going on with his food.  Too many flavors.  Nothing simple with that guy. 

 

Bon bon for breakfast.  Everything very tasty and adorable addition to the Market District.       

Chinato is very good but I have found some misses during lunch in terms of execution, which are disappointing. But the menu is great and when Zack is in the kitchen, everything is fab. Really liked my visit to Pura Vida but hate the space. It feels like sitting in a cafeteria in a space shuttle or something. Not intimate or cozy. Crop has moved to Ohio City, is that where you visited them? I've been very interested in going since they opened there but alas with the OC location it's dinner only for me, and we almost never go out for dinner, what with having a 2 year old. When we do go, it's some place he can run around and not annoy other diners while we wait for food, like diners or informal places where the food is quick and atmosphere informal, not like his new space. I really loved the food when he was downtown and will miss going there. We went there for dinner once when it was downtown and it was $$$$, so probably will not get there at all now that they've moved. Have not done bon bon.

My guess is B Spot is out at casino and S&P ( that appears to be the name, likely for parners Symon & Petkovic) is in. Just a hunch.  Casino  BSpot location was always mentioned but "in" casino was never clarifie, unless it was to be parr of food court, which had local places mentioned. In bottom of new casino parking garage at Ontario and Prospect is my guess, as there is a high profile restaurant space in ay there. Menu for S&P is more like Bar Symon, which he said wouldn't be tried again in CLE... Maybe B Spot ends up in last spot on 4th or on Euclid. Only thing that throws me is his statement of CLE proper, not "downtown" unless that is to avoid giving away casino location to not steal announcement thunder from casino at later date.

 

Hope this is happening, though. Some may remember earlier this year the Symon team noted an east side Symon pizza place would be opening by November... Then The Chew happened, etc... And no further talk of pizza.