All natural foods, vegan and vegetarian options. More than 20 Crème brulee French toast. "Our French toast is baked with the crème brulee custard on the bottom. It's caramelized crispy on top, warm gooey underneath," says co-owner Abraham Nabors. $13.99
"In the lodge atmosphere, with wood details and fireplaces on, you don't feel like you're in Cleveland," says co-owner Val Voelker. 24 Chef-carved prime rib, slow-cooked and seasoned with the special B.C.
steak rub. $26.95
"With the view of the water and city," says general manager Mark Kawada, "it's like going to a party every day." 35 Classic bouillabaisse. Fish, shrimp and clams come together in a saffron tomato broth to provide a warm buffer for lake effect chills. $35
"I want to be as seasonal and as local as possible," says executive chef Richard Sören Arnoldi. Look for him to use cranberries this month. 30 to 35 Arnoldi's grandfather's Danish smoked salmon recipe. "If we didn't have that on the lineup, there'd be a riot," he says. $47