Best of Cleveland 2026: The Food Trends and Classics We Love in Cleveland’s Dining Scene

Best Bread Platter: Rosy

There are things you can count on at Rosy, and there are things you can’t. Much of what you love from one visit won’t be on the chalkboard menu the next, but among the old-world delights, being able to depend on the Solata and Kruh bread platter ($29) is as comforting as comfort food. Five solatas, which translate to “salads” in Croatian and Slovenian but you can think of them as condiments, arrive on a crystal platter surrounding two pieces of kruh, or sourdough bread. Topped with smoked butter, the dipping bread is house-made over a three-day process of mixing, proofing, seasoning (sometimes with seasonal herbs and veggies), baking, resting, slicing and grilling to caramelized perfection. The dips rotate but always include house-made ricotta, banikota (umami-rich, emulsified anchovies) and carrot nduja, a charred veggie spread. “It’s a breaking of the bread moment with your party,” says chef Vinnie Cimino. “You share those dips, and your conversation starts rolling.” 2912 Church Ave., Cleveland, 216-785-9345, rosy.restaurant 

Best Chain Restaurant Comeback: Arthur Treacher’s Fish & Chips 

Fast-casual seafood has returned to Northeast Ohio, and more people are raving about it than you’d think. Arthur Treacher’s Fish & Chips briefly expanded to the region after it was founded in Columbus in 1969, but a slow growth risked a near-disappearance. Christian Burden, general manager of the longest-standing location in Cuyahoga Falls, remarks that a fierce fandom sparked a recent revival. “People love the feeling of nostalgia entering the restaurant,” Burden says, “and bringing that feeling to another generation.” A team of investors has since sustained locations in Garfield Heights, Cleveland Heights and Lakewood, all of which emulate the OG Arthur Treacher’s experience, from the dining room to seasonings used on the fish. Various locations, officialarthurtreachers.net 

Best Flavored Milks: Hartzler Family Dairy

Dairy milk is so back — seriously. USDA reports show that whole-milk consumption has been on the rise in recent years, and it’s attributed to the not-so-secret fact that the calcium-rich drink is really good for you. Hartzler Family Dairy has leaned into that through every generation of its decades-long operation with “milk as nature intended.” But sweet treats are also an essential part of the human experience, which is how Hartzler has further perfected the art of drinkable dessert with strawberry, chocolate, black raspberry, orange cream and salted caramel milks, all made to enjoy on their own or spike up your favorite recipe. Hartzler even ventures into cocktail mixers like Irish cream, hot chocolate and its best-selling eggnog. But no matter your flavor of choice, a through-line prevails: local production, natural ingredients, minimal processing and reusable glass bottles. “It’s a longer, labor-intensive process to do it the way we do,” says Jace Hartzler, CEO and vice president, “but we believe we have a better product for it.” 5454 Cleveland Road, Wooster, 330-345-8190, hartzlerdairy.com 

Best Gluten-Free Dining: Brick & Vine

At Brick & Vine, an entirely gluten-free menu fills a gap in Northeast Ohio’s dining scene without letting dietary restrictions define the experience. Diagnosed with celiac disease about five years ago, chef Michael Flaherty draws from naturally gluten-free culinary traditions, with Southeast Asian and Latin American influences, while still making room for carb-focused favorites like pizza, pasta and decadent desserts. The fried chicken, for example, uses a blend of three gluten-free flours and a buttermilk marinade to achieve the crisp coating and tender texture of the Southern classic. “We wanted to be a great restaurant for everybody,” says Flaherty. “The caveat is that it also happens to be entirely gluten free.” 8903 Brecksville Road, Brecksville, 440-526-8100, brickandvinerestaurant.com 

Best Gourmet Chips & Dip: Shooters

Ah, summer. Isn’t it nostalgic? Boats on the water. Cocktails on the patio. Snacks by the pool. While its pool is long gone (probably for the best), the recently revamped Shooters serves up a taste of those summers of yesteryear in its chips and dip ($13). The crowd-favorite encapsulates chef Ryan Boone’s philosophy of elevating sentimental snacks for grown-up palates. Every day, Boone’s team slices, soaks, fries and seasons about 40 pounds of Kennebec potatoes, also known as chipper. Then, confited fresh green onions go in a blender with Duke’s Mayo, Daisy Brand sour cream and softened cream cheese. A sprinkle of seasoning and dill completes the homage to Lawson’s chip dip, an Akron delicacy. Leave it be, or add in smoked trout roe ($4) for a bold and briny pop. “Restaurants do dollops of creme fraiche and caviar for New Year’s Eve or caviar service,” says Boone. “This is just the Midwest junk food version of that.” 1148 Main Ave., Cleveland, 216-354-1148, shooterscleveland.com  

Best Irish-Croatian Dive Bar: Crowley’s Dive Bar

Thomas Crowley, a native Irishman, earned the nickname “Irish Braveheart” while volunteering in the Croatian War of Independence. Today, his memory lives on at Crowley’s Dive Bar, whose Irish and Croatian owners celebrate their cultures’ tens of thousands of descendants in Northeast Ohio. Four East Side locations feature nods to heritage like stained glass windows and historic plaques. The menu does a bit, like with the Cevapi ($19), a Croatian sausage platter sourced from Zagreb Quality Meats on St. Clair Avenue. But Crowley’s mostly delivers solid American bar fare, including its acclaimed smashburger ($14), a proprietary blend of short rib, brisket and chuck from Ohio’s Bonner Farms. Instead, the self-dubbed “unapologetically unglamorous dive bar” focuses on the ancestries’ ethos. “These cultures are kindred spirits,” says co-owner Tanja Bartulovic. “They share the same family values, strong religious beliefs — and they both like to have fun and party.” Various locations, crowleysdive.com 

Best Kosher Bagel: Nubeigel

Josh Admon doesn’t just want to make your favorite kosher bagel. He wants to make your favorite bagel, period. “My philosophy was to build a business that wasn’t based around being a kosher brand,” says Admon, who opened Nubeigel in 2022. “I want to continue to push myself, and I do that by not just targeting the kosher market.” All of his bagels are dairy-free, vegan and certified by a kosher supervisor called a mashgiach, so diners who follow traditional Jewish dietary rules are free to enjoy everything on the menu. He’s even closed on Saturdays, the Sabbath. If you don’t keep kosher, all you’re likely to notice are darn good bagels, hand-rolled, boiled and baked with care. Keep it simple with a plain schmear ($4.50) or try something saucy, like the hot honey garlic cream cheese. If you’re really hungry, the piled-high Deviled Egg Beigel ($5) is loaded with a spicy egg salad, while Nubeigel’s take on a Reuben ($12) is a bit more complex, made with smoked Norwegian salmon. 2254 Lee Road, Cleveland Heights, 216-331-1794, nubeigel.com 

Best Meal Kit: Ohio City Pasta

Ohio City Pasta has been making Cleveland dinners delicious since 1989. Now, it’s making them easier than ever. In March, the West Side Market vendor launched its subscription-based Pasta Club ($50-$75) as a hands-on way to explore both the world of pasta dishes and the craft of owner Ruby Thomas’ family business. The club delivers two meals: a shop favorite and an exclusive creation for members, stocked with all the necessary ingredients and guided cooking videos. A classic pick such as ravioli or pesto can find favor in the whole family, while seasonal offerings such as Hatch chile cream paired with spicy lime-cilantro linguine are a low-stakes way to expand your palate. Cheese-and-wine pairings are also available as an add-on ($15), featuring selections from The Cheese & Charcuterie Shop and Market Avenue Wine Bar. “If you want something elevated, the club is more niche,” Thomas says. “It’s for people who are a little more adventurous with their eating.” 1979 W. 25th St., Cleveland, 216-241-5444, ohiocitypasta.com 

Best Not-So PB&J: Eugene Tavern

At their new Chagrin Falls restaurant, which opened this summer, Mike and Tim Schoen have taken a classic out of the lunchbox and given it a passport to Spain. The PB&J on Eugene Tavern’s menu isn’t loaded with a peanut butter spread or goopy grape jelly but instead boasts pistachio butter with fig and cherry jam, plus a helping of manchego cheese. Like many of us, the Schoen brothers grew up loving creamy Jif and grape jelly on Schwebel’s white bread, and grilled cheese with melty Kraft singles — so they created a mashup of both. “This version is a bit more grown up,” says chef Mike Schoen, who also created the famed Tinman burger. “It’s like a cheese plate blasted inside two pieces of bread, then griddled to order.” Other playful twists like this are tucked in Eugene Tavern’s menu. It’s all part of a dream the brothers fostered in childhood. “We both grew up in neighborhood taverns,” Mike says. “Our parents owned one when we were kids. And we wanted to create a place we’d want to frequent.” $15, 44 N. Main St., Chagrin Falls, 440-468-0310, eugenecle.com 

Best Ramen Truck: Black Vulture Ramen

You know about craft beer, but you probably don’t know as much about craft ramen — but you should. Let Joshua Vardous show you the way; he’s dedicated to taking every bowl of his noodles just as seriously as any brewer takes the science of hops and yeast. “That’s the food culture in Japan,” Vardous notes. “They do one thing, and they do it well. So, if I’m making it, I’m trying to give some respect to it.” He first started experimenting with homemade ramen after a medical diagnosis required him to adopt a low-sodium diet. Soon, he was perfecting all the steps: cranking out noodles, perfecting his stock and hosting ramen nights at a local cocktail bar. Now, Black Vulture Ramen operates out of a mobile food trailer that pops up all over Lorain County, with a brick-and-mortar spot somewhere on the horizon. Vardous has recently upped his noodle-making capacity by partnering with Ohio City Pasta, which allows him to focus even more intently on his real passion — a precise bowl, every time. $15-$20, blackvultureramen.com 

Best Seasonal Pizza: Good Pizza

Forget greasy, uninspired chain pizza and bring on the fig cream, zucchini and peach compote. Each starred in past pies at Good Pizza, a concept developed by chef-owner Charlie Anderson, who chooses what he calls a “hero” ingredient based on what’s locally in season and builds the pizza around it. The result not only tastes good, but leaves you feeling good, too. “The great thing about Ohio is that we experience all four seasons, and each one evokes a different feeling, so we want our food to reflect how the seasons make us feel,” Anderson says. “Bright, fresh veggies in the summer, hearty and warm flavors during the fall, and comforting during the winter.” Like the seasons, these specials can fly by fast. Recently, an elote-esque pizza ($28) came and went with the end of summer, accompanying roasted Ohio corn with creme fraiche, lime, miso and honey, Calabrian chiles, cilantro-basil, Grana Padano and olive oil. And a veggie-packed ratatouille pizza will usher in the harvest of fall. 2057 E. Fourth St., Cleveland, 216-400-9333, goodpizzacleveland.com 

Best Serving Size: The Pierogi Bucket

The concept of The Pierogi Bucket formed around a desire to have bucket-loads of the beloved local delicacy in a made-to-snack form. Inspired by those piled-high containers of fried chicken, owner Miroslav Parashikov had the idea to serve deep-fried mini pierogies and sliced kielbasa the same way. Instead of the traditional crispy onions and sour cream, he offers dipping sauces like hot sauce, onion ranch and the good-old-fashioned American classics: ketchup and mustard. “One thing I’ve learned is that people have very personal ideas about how pierogi should be prepared and served, and I respect that,” says Parashikov, who grew up in Bulgaria. “But food continues to evolve. For me, the important thing is to respect where these foods come from while also being open to new ways of preparing, serving and enjoying them.” $4.99-$25.99, 2304 Bridge Ave., Cleveland, 216-741-0871, thepierogibucket.com  

Best Soft-Serve Margaritas: La Playa Fresh Seafood

You’ve probably seen it all over social media, but did you know the soft-serve margarita first went viral in Cleveland? The frozen twist on the Mexican-restaurant staple quickly drew lines out the door when it debuted at La Playa Fresh Seafood and packed the restaurant to capacity during the height of the internet sensation. Available in flavors such as strawberry, pineapple, guava and passion fruit, the $14 cocktail is more than a colorful photo-op; it’s an extension of La Playa’s laid-back, beachy atmosphere. Complete with tiki bars, cabana-style seating and a signature mermaid statue, the restaurant transports guests to a tropical getaway. “We want to be a little oasis in the Midwest, where you can relax and have something different,” says manager Jonatan Garcia. “It’s colorful, tasteful, bright — everything the restaurant represents.” The frozen cocktail has become a symbol of that vision, offering a taste of vacation without ever leaving Northeast Ohio. 6410 Detroit Ave., Cleveland, 216-331-2757, laplayafreshseafood.com 

Best Specialty Matcha Cafe: Enclave

Christina and Mike Boris were loyal coffee drinkers, but a simple hobby of making matcha during the pandemic became an obsession that snowballed into their own cafe. Now, at Enclave, they’re sourcing matcha from the freshest leaves in Uji, Japan, and measuring their drinks to precisely three grams of tea powder per order. While Mike likes his matcha with water ($4+), Christina enjoys serving tea-based cocktails under Enclave’s liquor license ($11+). But many go latte-style ($6+) with house-made syrups such as strawberry, salted maple and black sesame. Each undergoes rigorous taste testing before it hits the menu, to ensure the matcha flavor is never compromised. “We want the matcha to be the same every time you come here,” Mike says. 2258 W. 10th St., Cleveland, enclavecafe.com 

Best Taqueria-Inspired Sauces: Llamacita Sauces

You can call them hot sauces or taco sauces. We call them fun. “They’re meant to be flavor-forward, an accessory for your food,” says Bianca Beach, the owner of Llamacita Sauces. Inspired by condiments in restaurants on the West Coast, this lineup of four taqueria-inspired sauces ($11) is flavorful, not intimidating. Heat levels range from the mild cilantro, tomatillo and lime to the sweet-and-spicy honey habanero. The robust, red tomato guajillo excellently accompanies chili or bloody marys, while the pineapple mango is sweet and striking in carnitas or slaw. They’ve become crowd-pleasers at the North Union Farmers Market and restaurants like Shooters, but Llamacita Sauces remain deeply personal, representing Beach overcoming an eight-year battle with an eating disorder. “Food was not fun for me for a while,” says Beach, who discusses her struggles on her Instagram account @biancabeachfood. “You should be happy when you’re eating food. It’s a mission of mine for people to say, ‘Oh, this is so fun!’” llamacitafoods.com  

Best Ube Brownie: Makihalo

When Mariel Bernarte couldn’t find her favorite Filipino desserts in Cleveland, she decided to make them herself. Her brand, Makihalo, which is the Filipino phrase for “join in,” became the region’s invitation to bask in the world of Filipino sweets and snacks. Most notably, her ube brownie ($5) has flown off shelves at local markets and cafes and has been the secret ingredient in collaborations with Mason’s Creamery in Ohio City and Brewnuts in Gordon Square. The purple yam, a common food in Filipino baking, has both stumped and swooned consumers as a defining flavor of the past decade, beloved for its bright color and nutty, vanilla-like flavor that doesn’t actually have a sweet potato taste. That balanced profile has made Bernarte’s dessert easy to love, leaning less dense and chocolaty than a typical brownie. “I just wanted the ube flavor to shine in the dessert,” Bernarte says. “So I think because it has such a balanced, easygoing flavor, people respond to it really well.” instagram.com/makihalo_cle 

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