Chef Brad Race Embraces Simplicity at 1818 American Grille

When Brad Race moved to Cleveland during the pandemic in 2020, the seasoned chef envisioned bringing the kind of ambitious, chef-driven dining he’d built his career around in New York, D.C. and Los Angeles. A classic American grille concept wasn’t necessarily what he had in mind. Yet six years later, Race is embracing that kind of timeless restraint at 1818 American Grille in Bath Township.

The venture favors exceptional ingredients, wood-fire cooking and consistent execution over culinary theatrics. For Race, the beauty of the concept lies in its simplicity, letting the product shine.

“I can cook anything. I’ve done molecular gastronomy, Japanese cuisine, fine dining; I’ve done it all,” Race says. “This is just a different challenge for me, but in a good way. I love cooking. It doesn’t really matter what.”

Race’s path to the kitchen was unconventional. After studying business and economics, he spent two years on Wall Street. Feeling unmotivated, he left finance behind after answering a Craigslist ad for an entry-level kitchen position at Oceana, a Michelin-starred seafood restaurant in New York City. Having never attended culinary school, Race built his career by moving up the industry ladder, working in some of the country’s most demanding kitchens, including Nobu and Minibar by José Andrés.

Originally from Long Island, New York, Race was drawn to Northeast Ohio by the opportunity to open The Last Page alongside entrepreneur Todd Leebow. COVID-19 regulations had decimated the hospitality industry in Los Angeles, where he and his family lived during the height of the pandemic. This new chapter in Cleveland was a leap of faith.

“I was a different chef back then … I’m looking at it through a different lens now than I did when I first moved here,” Race says. 

Since opening in 2021, The Last Page has become highly acclaimed, earning Cleveland Magazine’s Best New Restaurant honor, numerous Silver Spoon Awards and a reputation as one of the region’s premier dining destinations. 

The concept behind 1818 had been on the wish list of Race and longtime collaborators Todd Leebow, Jon Gross and Gary Shamis.

In 2025, the Bath property formerly occupied by Corner Provisions became available. The location felt unusually well-suited for the vision, with much of the infrastructure already in place, including the kitchen, raw bar and centerpiece wood-fire grill. That allowed the space to shape the concept, rather than forcing an idea into the location.

READ MORE: 1818 American Grille To Open in Bath

Named for the year Bath Township was founded, 1818 embraces a community-minded approach. Situated alongside a bakery, ice cream shop and golf simulators, the restaurant encourages guests to linger. Two expansive patios, private dining rooms and a family-friendly atmosphere further reinforce its role as a destination for everything from weeknight dinners to community gatherings and celebrations.

Race was drawn to the space, in part, for its wood-fire grill, which presented a new challenge while reinforcing his focus on letting quality ingredients speak for themselves. Fueled by a blend of cherry wood and hickory, the live fire lends subtle smokiness to vegetables and proteins but requires constant attention to maintain the right balance of flame and embers.

“Cooking directly over live wood-fire embers is a different technique, and it really allows the protein to shine,” Race says. “It’s not something that you can pick up quickly. It’s something that is learned over time.”

Walk in and the restaurant offers two distinct dining experiences.

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The 32-seat Grille Room on the lower level places diners at the center of the action, with seats surrounding the open kitchen. The intimate yet energetic space opened June 28, alongside a small adjacent patio. Upstairs, the main dining room is under renovation but will accommodate more than 200 guests across its dining spaces, including a covered patio, a raw bar and private dining rooms.

Those familiar with the global influences of The Last Page might be surprised by the lack of surprises at 1818. Race says he found himself stripping dishes down to their essentials, resulting in a menu featuring baby back ribs ($38) glazed in pomegranate molasses barbecue sauce and a signature burger ($21) alongside starters such as ricotta toast ($12), Parker House rolls ($9) and stuffed banana peppers ($15).

“Even when I was creating these dishes, I had to reel myself in,” Race says. “I had to remind myself, No, don’t put all that on the plate, we’re going more simple.”

For dessert, the restaurant leans on local partnerships. Neighboring Pav’s Creamery provides ice cream, while Black Sheep Baking Co. supplies pastry components and breads that serve as the foundation of the bakery program. The drink menu follows a similar philosophy of refined classics over elaborate creations.

Despite a menu built around familiar dishes, Race places a strong emphasis on sourcing distinctive ingredients, such as the pork chop that comes from the same pigs used for Prosciutto di Parma.

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The pigs are raised in Italy on a diet supplemented by leftovers from Parmesan cheese production, and the pork is served with a Parmesan mustard jus, a combination that Race says highlights both the ingredient’s story and its origin.

“I love things with a story. When I talk to purveyors, I’m always looking for something unique, not just what everybody else has,” he says. “I want to be able to tell guests, ‘This is an amazing product, and here’s why,’ and get them excited about it.”

After decades spent pushing culinary boundaries, Race finds himself drawn to something more elemental: the act of cooking itself.

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