Sora Chef Eric Hess Shares His Go-To Cleveland Restaurants and Markets: Word of Mouth
Sora's executive chef opens up about the places that ground him, challenge him and inspire his cooking.
by Christina Rufo | Mar. 11, 2026 | 12:30 PM
Chef Eric Hess | Courtesy Sora
Concord native Eric Hess ventured to North Carolina for five years before returning in 2024 with sharpened skills and a renewed pull toward family. His culinary path runs counter to tradition, beginning in country clubs and resorts before evolving into bold, experimental small plates and creative risk-taking. That sensibility, rooted in curiosity, precision and deep respect for ingredients, ultimately led him to Sora.
Flats Foodie: I’m a little biased, but when I do go out for dinner, I like going to Lago East Bank next door. My background is in Italian, French and Mediterranean cuisine, so it really speaks to my heart. They make a great meatball. I’m pretty simple. Their red sauce is perfect. They also make some really good short ribs.
Steppin Out: Downtown, Fahrenheit is a really cool experience. I love the ambiance there and the vibe. It’s all about the aesthetic; you feel cool as soon as you walk in the building, and the rooftop there is just amazing.
Date Night: Luxe Kitchen and Lounge in Detroit-Shoreway has always been a real favorite of mine. They have some nice vegan options there that my girlfriend enjoys. It’s feel-good food. Masala Monsoon in Parma does really good, authentic Indian food. I’m pretty basic. I like tikka masala and any kind of lamb they do. I’m really fascinated with the chutneys that they make. I started making versions of that myself. India Garden in Lakewood is also a great hidden gem.
Market Finds: I go to Tink Holl in Asiatown a lot. That’s where I get most of my Asian ingredients. It’s incredibly authentic and such a cool store. I find new things every time I go, and I always end up browsing other items, planning ahead. It’s an experience for sure. I’m constantly buying obscure powders I can’t pronounce, then bringing them back to the restaurant to see how they react and what they taste like.
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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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