Best Restaurant: Pier W Offers an Experience for the Senses

A visit to Pier W in Lakewood offers an exceptional experience for all the senses. Here, breathtaking lake views and impeccable service set the backdrop for a memorable occasion that celebrates the best of each season.

“Ohio explodes with produce in the summer,” says Chef Regan Reik. “You wait for peaches, peppers, corn and tomatoes. Then you have a menu that’s chock-full of fresh flavors.”

Take the Spice Grilled Swordfish, for example, with a roasted corn and jalapeno salad, black bean hummus, pico de gallo and avocado puree. A summertime masterpiece available from late May through August, it’s a plate that’s going to appeal to a wide range of palates and features flavors people will recognize.

“We have a whole menu full of dishes like this — ultra seasonal and of the moment,” says Reik, an 18-year veteran of this beloved waterfront restaurant. “Anytime you choose to come to Pier W during any season, you’ll find something that’ll become your new favorite.”

A Steak Lover’s Seafood Dish: Swordfish offers a unique texture similar to a steak, making it a great option for those who enjoy a heartier seafood experience. “It’s a charred-grilled, lightly seasoned swordfish,” Reik says. “Where the fish is at in its life cycle, the fat inside gives it a nice, buttery taste. That’s why swordfish is really popular in the summertime.”

Roasted Corn and Jalapeno Salad: Locally sourced, bicolored sweet corn is present in an elote-style salad. “But instead of the mayonnaise base, we use olive oil, lime juice and jalapenos to give it some zip,” Reik says.
Black Bean Hummus: “With the elote-style corn salad, it made sense to utilize the black beans into a hummus, which we add a little cumin, cayenne and lime to,” Reik reveals.
Pico De Gallo: Fresh-chopped tomatoes, green onions, cilantro and a squeeze of lime add a burst of flavor without the heaviness of a salsa.
Avocado Puree: A swoosh of smooth avocado adds a guacamole-like element and brightens the flavors with additional lime and cilantro. “The creaminess and little bit of fat that avocado contains pairs wonderfully with the butteriness of the swordfish and complements that in a great way to make the whole dish complete,” Reik says.