Food & Drink
CLE Takeout Guide: Three Fine-Dining Spots Give Takeout A Try
Fine dining restaurants have had to shift to takeout and carryout during the COVID-19 pandemic. Here’s how three local chefs have transformed how and what they offer their customers.
by Douglas Trattner | Apr. 28, 2020 | 11:00 AM
Thyme2
Chef and owner John Kolar launched the “family meal pack,” two- or three-course menus built around comfort food. Recent meals have featured chicken pa-prikash with house-made spaetzle and breaded pork cutlets with Spanish rice. Prices are just $15 per person. Growlers of cold draft beer are extra. “It hasn’t been easy, but we made the switch, and I’m happy to say that we were a little bit ahead of the curve,” says Kolar. 113 W. Smith Road, Medina, 330-764-4114, thymetherestaurant.com
Thyme Table
Chef Mike Smith is offering heat-and-serve family-style meals, which features one multi-course meal cooked, chilled and packed. All the food requires is a little time in an oven. Recent meals have been built around braised short ribs, lamb gyros and grilled chicken. “We put a lot of effort into making sure that we were a part of this community,” Smith says. “It’s been pretty awesome to see them come back on the other side to support us.” 583 Dover Center Road, Bay Village, 440-617-6964, thymextable.com
Zhug
With a few clicks of the mouse, customers can assemble a com-plete meal for pickup or delivery from the Cleveland Heights spot. Daily features, such as tomato bisque, Mejadra rice with duck confit, and tahini fudge ice cream, have been added to the mix. In addition to no-contact curbside pickup, customers can opt for delivery. Those who do will be greeted on their doorstep by none other than chef and owner Douglas Katz himself. “I don’t trust anyone else to do it right,” he says. 12413 Cedar Road, Cleveland Heights, 216-862-2508, zhugcle.com
Chef and owner John Kolar launched the “family meal pack,” two- or three-course menus built around comfort food. Recent meals have featured chicken pa-prikash with house-made spaetzle and breaded pork cutlets with Spanish rice. Prices are just $15 per person. Growlers of cold draft beer are extra. “It hasn’t been easy, but we made the switch, and I’m happy to say that we were a little bit ahead of the curve,” says Kolar. 113 W. Smith Road, Medina, 330-764-4114, thymetherestaurant.com
Thyme Table
Chef Mike Smith is offering heat-and-serve family-style meals, which features one multi-course meal cooked, chilled and packed. All the food requires is a little time in an oven. Recent meals have been built around braised short ribs, lamb gyros and grilled chicken. “We put a lot of effort into making sure that we were a part of this community,” Smith says. “It’s been pretty awesome to see them come back on the other side to support us.” 583 Dover Center Road, Bay Village, 440-617-6964, thymextable.com
Zhug
With a few clicks of the mouse, customers can assemble a com-plete meal for pickup or delivery from the Cleveland Heights spot. Daily features, such as tomato bisque, Mejadra rice with duck confit, and tahini fudge ice cream, have been added to the mix. In addition to no-contact curbside pickup, customers can opt for delivery. Those who do will be greeted on their doorstep by none other than chef and owner Douglas Katz himself. “I don’t trust anyone else to do it right,” he says. 12413 Cedar Road, Cleveland Heights, 216-862-2508, zhugcle.com
Douglas Trattner
For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.
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