Chef Chris Cook’s Favorite Local Bites and Off-the-Clock Spots: Word of Mouth
From Front Street shawarma stops to sunny days on the Portage Lakes, the Cuyahoga Falls chef shares the spots that define his time beyond the kitchen.
by Christina Rufo | May. 13, 2026 | 6:02 PM
Photographed by Christina Rufo
Geneva native Chris Cook found his footing in the kitchen early in life and later learned the ropes in Northeast Ohio restaurants. Largely self-taught, the chef built his skills through hands-on experience and mentorship. A stint in tour catering across the country, cooking for acts like The Weeknd and Dierks Bentley, further expanded his range. Today, that adaptability defines his work at The Farmer’s Rail and Amelia’s, both in Cuyahoga Falls.
Front Street Faves: I pass Shawarma Brothers in Cuyahoga Falls every day on my way to work, so I like stopping there every so often. The chicken shawarma is pretty much my go-to. I do like falafel and hummus and all that stuff as well. I also go to Leo’s Italian Social right down the road. I like their soup and salad, and the chicken parm. Cashmere Cricket next door is really cool, and Barro di Mario is great if you just want to go shoot a game of pool or get a cocktail after work.
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Dessert Delights: I’ve always loved tiramisu, which is funny because I’m not much of a coffee drinker, but the layers of cream and ladyfingers make the dish. I typically go to Mustard Seed Market in Akron. It’s got the whole setup, and they have so many desserts there, all made in-house.
Coastal Cocktails: When I can get my siblings together, we’ll head out to Portage Lakes and bounce between a few spots along the water. It’s all about the sunshine, live music and laid-back, on-the-water energy. Give me a daiquiri or margarita, or a wine slushie from Old Firehouse Winery in Geneva, and I’m set.
Geneva Go-Tos: I always like going to Eddie’s Grill; I like the whole classic ’50s style of it, with the jukebox on the table and the open kitchen. It’s really cool to watch them make the burgers and hot dogs. I also spent a lot of time at Old Mill Winery when I was younger, so it’s nice to go back there when I’m in town.
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Christina Rufo
Christina is a passionate reporter on Cleveland's culture and dining scene, compiling Cleveland Magazine's monthly dining guide. A graduate of West Virginia University's journalism school and the New York University Publishing Institute, her work celebrates the people, plates and parties that make Northeast Ohio shine.
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