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Issue Date: January 2013


Going Global


Alexis Parisi

Outfitted with a charcoal Robata grill and Josper oven, both which climb to more than 1,000 degrees, Accent has been heating up the new Uptown district near University Circle since opening in October. Chefs Scott Kim and Michael Lyons are as unique as their cooking equipment, drawing on their Peruvian, Japanese, Chinese, Korean and Irish backgrounds. That partnership of flavors comes to life in the salmon nambanyaki ($24) topped with Kim’s Japanese sweet and sour sauce, roasted bok choy and baby carrots, all served on a traditional crab cake inspired by Lyons. “We hang the salmon above the Robata,” says Kim. “It roasts the salmon without chargrilling it. The moisture stays in, and it’s a very different way of cooking.” 11460 Uptown Ave., Cleveland, 216-721-8477, accentcleveland.com


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