^You never know - Michael and Liz Symon are active participants on the cleveland.com Food & Wine forum, and this site gets PLENTY of lurkers.

I've seen plenty of outdoor seating in my lifetime that is bounded by some simple potted trees for a little more privacy for the patrons and it looks lovely.  When you think about their front door (Lola's) it seems like it would be extremely inconvenient to serve the patio, even if it is an extention of the lounge.

I've seen plenty of outdoor seating in my lifetime that is bounded by some simple potted trees for a little more privacy for the patrons and it looks lovely.  When you think about their front door (Lola's) it seems like it would be extremely inconvenient to serve the patio, even if it is an extention of the lounge.

 

Exactly!

When I think of what I described above, I have in my mind a restaurant I go to whenever I am in Rome.  (Boy that is fun to write!)

 

Here is what a reviewer said in her description of the place -

 

"We were sitting in an enclosed area, with a hedge around us, so weren't gaped at by the tourists walking past, which made it more intimate and enjoyable."

 

I attached two of her pictures, but I am not sure the idea comes through.  But, in the one with the name, you can see the hedges in the foreground.

 

OMGosh!  I just found they have a website...http://www.dasabatino.it/welcome.html

 

Sorry, distracted...

Is Jonothan Sawyer's new place going to have a patio?  That Roman menu looks good. I may PM you to get more info if the website does not say it all

Sawyer's new place is supposed to have a rooftop patio!

awesome. a little above the the noise, but still a great view. The poor staff  will not have fun running the stairs though

I've seen plenty of outdoor seating in my lifetime that is bounded by some simple potted trees for a little more privacy for the patrons and it looks lovely.  When you think about their front door (Lola's) it seems like it would be extremely inconvenient to serve the patio, even if it is an extention of the lounge.

 

Exactly!

 

There will be some greenery added to E.4th by late spring. Nothing can be placed on the outside of the railings per the hardlining fire department. Shrubs, etc could be placed on the inside, but that would take away seating capacity from the individual restaurants.

really when you think of it, do you really need much barrier from the street on e4th?  is it closed to traffic yet? If it is pedestrian only, a couple of planters should do the trick. One the cleveland.com food forum there was some muckity- muck regarding laws about smoking and food service on patios. Does that come into play? I hate to see smoker pushed over the edge and get nothing, yet, people should be able to take a meal outside. 

What muckity-muck?  There has to be a rail if there is going to be alcohol served.

3231 - Good point.  I wasn't really thinking about the actual regulations on 4th - just throwing in patio solutions in general.

What muckity-muck?  There has to be a rail if there is going to be alcohol served.

 

there are places in warehouse district that used to have the large pots with a chain or rope between them to denote an area for the patio.  can't remember if any of those are up this year.  but, the general trend has been to put the metal fence around (perhaps as a perceived upgrade?  perhaps required by the new code?). 

 

for as artsy as some of the other elements in the e4 area try to be, i think the stock aluminum fencing doesn't really fit in that well.  boneyard and bling pig both have semi-custom welded fences that are assembled each year, which at least gives a varied appearance.

Lola's patio is out, for what it is worth.

What muckity-muck?  There has to be a rail if there is going to be alcohol served.

i did not know that...I was wondering why they did rails. But what I was getting at was the combination of smoking and meal service. is that an issue?

I think the issue is just the alcohol.  Patios at restaurants without liquour licenses don't seem to have the fences.

Moving on....

 

They are cleaning out the space between WT Grants Entrance and Teresa's Pizza. Don't know if that means anything...

Interesting news here:

 

I was in Zocalo for lunch a couple days ago, and I over heard the Latin America "Iron Chef" was downstairs.  I made small talk with the bartender and it turns out, he was there for business reasons completely revamping the menu with new ingredients and preparation.  The menu items will stay the same, but how they are made will all be diffeernet.  Apparently the new updated menu menu will come out memorial day weekend.  Cool new to let everyone know.

^Huh, that's a great bit of info, thanks! I'll have to give them another try. I wonder why they kept the menu items the same though. Budgetary constraints maybe?

I ate at zocalo for the first time last week and I thought the food was good.  Definetly not worthy of the rippings it has took during the last year or so--although maybe the food did improve.  Nonetheless, it was packed on lunch hour-downstairs it the catacombs too!  Nice to hear about their involvement with the Latin Iron Chef!

I ate at zocalo for the first time last week and I thought the food was good.  Definetly not worthy of the rippings it has took during the last year or so--although maybe the food did improve.  Nonetheless, it was packed on lunch hour-downstairs it the catacombs too!  Nice to hear about their involvement with the Latin Iron Chef!

 

I really think it is probably Micheal Symons involvement.  He needs Lola to be on a new famous American street.  It is in his best interest that all the restaurants and entertainment succeed beyond expectations and he is taking it in his hands to make that happen. 

I ate at zocalo for the first time last week and I thought the food was good.  Definetly not worthy of the rippings it has took during the last year or so--although maybe the food did improve.  Nonetheless, it was packed on lunch hour-downstairs it the catacombs too!  Nice to hear about their involvement with the Latin Iron Chef!

 

I really think it is probably Micheal Symons involvement.  He needs Lola to be on a new famous American street.  It is in his best interest that all the restaurants and entertainment succeed beyond expectations and he is taking it in his hands to make that happen. 

What exactly is Michaels interest (control) of Zocalo?

 

I think it's a stretch to say he "is taking it in his hands", as you can't control another busines you don't own.

 

However, I think he might be a catalyst for change and has set the bar high and other restaurants want to simulate the process.

 

On another note, but related, I can report that folks from our various divisions continue to give positive feedback about the restaurants in downtown and the Asian Village.  They also say downtown is "cleaner" than last year, not that it was dirty.

 

On another note, but related, I can report that folks from our various divisions continue to give positive feedback about the restaurants in downtown and the Asian Village.  They also say downtown is "cleaner" than last year, not that it was dirty.

 

it's the DCA clean and safe... those people make an unbelievable difference.

Interesting news here:

 

I was in Zocalo for lunch a couple days ago, and I over heard the Latin America "Iron Chef" was downstairs.  I made small talk with the bartender and it turns out, he was there for business reasons completely revamping the menu with new ingredients and preparation.  The menu items will stay the same, but how they are made will all be diffeernet.  Apparently the new updated menu menu will come out memorial day weekend.  Cool new to let everyone know.

 

Sounds like Bobby Flay, though his specialty is more Southwest than Latin American.

I ate at zocalo for the first time last week and I thought the food was good.  Definetly not worthy of the rippings it has took during the last year or so--although maybe the food did improve.  Nonetheless, it was packed on lunch hour-downstairs it the catacombs too!  Nice to hear about their involvement with the Latin Iron Chef!

 

I really think it is probably Micheal Symons involvement.  He needs Lola to be on a new famous American street.  It is in his best interest that all the restaurants and entertainment succeed beyond expectations and he is taking it in his hands to make that happen. 

What exactly is Michaels interest (control) of Zocalo?

 

I think it's a stretch to say he "is taking it in his hands", as you can't control another busines you don't own.

 

However, I think he might be a catalyst for change and has set the bar high and other restaurants want to simulate the process.

 

On another note, but related, I can report that folks from our various divisions continue to give positive feedback about the restaurants in downtown and the Asian Village.  They also say downtown is "cleaner" than last year, not that it was dirty.

 

I don't know how Zocala was able to lure the Mexican Iron Chef to come to their restaurant is all I am saying.

I ate at zocalo for the first time last week and I thought the food was good.  Definetly not worthy of the rippings it has took during the last year or so--although maybe the food did improve.  Nonetheless, it was packed on lunch hour-downstairs it the catacombs too!  Nice to hear about their involvement with the Latin Iron Chef!

 

I really think it is probably Micheal Symons involvement.  He needs Lola to be on a new famous American street.  It is in his best interest that all the restaurants and entertainment succeed beyond expectations and he is taking it in his hands to make that happen. 

What exactly is Michaels interest (control) of Zocalo?

 

I think it's a stretch to say he "is taking it in his hands", as you can't control another busines you don't own.

 

However, I think he might be a catalyst for change and has set the bar high and other restaurants want to simulate the process.

 

On another note, but related, I can report that folks from our various divisions continue to give positive feedback about the restaurants in downtown and the Asian Village.  They also say downtown is "cleaner" than last year, not that it was dirty.

 

I don't know how Zocala was able to lure the Mexican Iron Chef to come to their restaurant is all I am saying.

 

They pay him.

 

EDIT: I see what you're saying now.  I have heard that Michael is friends with the guy, so maybe there was that little bit of influence.

I don't know how Zocala was able to lure the Mexican Iron Chef to come to their restaurant is all I am saying.

 

That may be the case, but to say "....and he is taking it in his hands to make that happen" is not accurate/true is it?

Oh for f#ck's sake, let it go. :roll:

Not sure if this has been posted yet, but The Greenhouse Tavern (Jonathon Sawyer) menu is looking good:

 

http://www.thegreenhousetavern.com/

that menu looks great. Love a good brunch. Now,  JS please, please, do not let sweet Bar Cento suffer.

I finally saw Bang & Clatter this week...

 

???

 

I don't get it. The building above the ground floor is absolutely beautiful but that facade is butt ugly. The door has to go. And why do all the E. 4th buildings have all the wood nailed onto brick buildings?

I didnt have a camera on me, but i decided to take a little detour on my way back to work from CSU today and took a walk down E. 4th. Not sure when it went up but Saigons new signage is up. Does anyone know when La Strada is scheduled to open?

I didnt have a camera on me, but i decided to take a little detour on my way back to work from CSU today and took a walk down E. 4th. Not sure when it went up but Saigons new signage is up. Does anyone know when La Strada is scheduled to open?

I give -- what are Strada and Saigon? 

I got takeout lunch from Saigon yesterday and was less than thrilled with it.  after a few minutes, I just threw it out instead of ingesting calories on something I didn't really enjoy.  V. disappointing.

What did you order?

spring rolls and chicken vermicelli.  The pork in the spring rolls was bright pink/raw and the chicken verm. was absolutely bland, the chicken rubbery and without flavor, the accompanying sauce completely bland as well.

I've only ordered the different varieties of pho - favorite is the pho tai nam (beef and brisket).

I'va actually had the chicken vermicelli many times and always really enjoyed it... maybe you just got a bad batch?

spring rolls and chicken vermicelli.  The pork in the spring rolls was bright pink/raw and the chicken verm. was absolutely bland, the chicken rubbery and without flavor, the accompanying sauce completely bland as well.

 

I obviously didn't see your dish, but often pork in Vietnamese food is cured in a way that leaves it pink- like, really pink- even when cooked.  It's a little disconcerting at first, but damn that pork is good.  Even to a mostly vegetarian like me.

I get spring rolls from all kinds of asian restaurants and have never, ever encountered this.  It was more than disconcerting.

 

re: their pho, unfortunately I have tried 4 varities and I guess I just don't like it, I didn't like any of the kinds I tried (these were from the same owners but at one of their different restaurants)

 

I guess I was inevitably comparing the chicken vermicelli to Minh Anh's and it just couldn't compare.  I just found it extremely bland and mostly noodles with little veg, and way too much underseasoned, overcooked chicken.

If you like squid, the salt baked squid at Saigon is pretty amazing IMO. Many of the appetizers there have left me less than impressed, but I've been happy with my main courses.

I had the pork spring rolls there and liked them.  I also had the beef curry and thought it was very bland, with a boring veggie selection- carrots, celery, bell pepper?

New Chef @ Zocalo's.  Link from Pd

 

http://www.cleveland.com/entertainment/index.ssf/2008/06/restaurant_row_new_york_chef_a.html

I saw that, that's exciting.  Once the post-Sanchez menu is rolled out, this place will actually be worth a visit.  I haven't bothered before now.

Went a few days ago with the gf, had some empinadas that were seriously charred beyond recognition...

 

taken from the article "....in an otherwise battered business district....", even PD food critics manage to slip in unnecessary digs? :(

Went a few days ago with the gf, had some empinadas that were seriously charred beyond recognition...

 

taken from the article "....in an otherwise battered business district....", even PD food critics manage to slip in unnecessary digs? :(

where is that article?  Are you sure they were not be clever with the word "battered"?

 

if no, then why would an writer ad that?  They need to be called out on the spot!

scroll up...it is the link included in clefan98's post...

where is that article?  Are you sure they were not be clever with the word "battered"?

 

if no, then why would an writer ad that?  They need to be called out on the spot!

 

Hey Context Nazi, read first, THEN post. :roll:

scroll up...it is the link included in clefan98's post...

 

that link is empty.  darn.....

^I thought the same thing at first.  Open the link and scroll down to the bottom.

On an unfood related post, I just got back from design review and we went over the east 4th street planters project.  This should be rolling out very soon, and... it's f*cking awesome. I'll leave it at that and let you experience it for yourself.