At an upscale restaurant, lamb will run you $25 or $30, but Tremont Tap House lets you sample the finer things in life at bar-food prices. Chef Andrew Gorski, who took over Tap House's kitchen about five months ago, keeps costs down on the high-end meat by deboning and breaking down the leg of lamb himself. He roasts it and uses 4 ounces on the new menu's lamb tartine ($14), an open-face sandwich especially popular in Europe. "A sandwich is something you find at every bar," Gorski says. "We're trying to refine some of the food found in a bar." The result is a toasty pumpernickel slice stacked with rich, creamy garlic aioli; vibrant green, peppery watercress; the rare lamb; and a topping of pink, tangy pickled onions. It's a masterful balance of flavors, textures and colors that holds up to fine dining fare. "Lamb is pretty rich and strong; you need a beer that can stand up to that," says owner Chris Lieb, who recommends a Scotch ale, strong ale or double IPA. 2572 Scranton Road, Cleveland, 216-298-4451, tremonttaphouse.com
The inspiration for The Lockview's gourmet grilled cheese came from the days when the downtown Akron spot was the Lime Spider music club. "One of my chef friends used to hold grilled cheese festivals on our stage," says owner Danny Basone. "He would hand out menus and cook live, and he'd have a friend DJ." So, when Basone retooled the place as a bar and restaurant in 2008, he centered his menu on the comfort-food staple. The Number Three ($7), pepper jack cheese and sliced sauteed jalapeños on three-cheese miche bread with a side of blue cheese dressing, is one of the most popular choices, and it's easy to see why with its tasty-but-tame heat. But no matter which of the 13 varieties you go for, you'll get a side of smiling Goldfish Crackers. "It was us trying to be different," Basone says. "You know, cheese and crackers.""You just want an easy-sipping beer," says Basone, who suggests the Founder's Centennial IPA. 207 S. Main St., Akron, 330-252-5128
"When I think of Firehouse, I'm thinking hot," manager Chuck Beal says, so the Willoughby bar added the Cajun chicken melt ($7.49), "to give the menu a little kick." The juicy 8-ounce grilled chicken breast already comes covered in Cajun spices, but it's the chipotle mayonnaise that gets it N'awlins hot. These taste bud bullies are balanced by cool lettuce and tomato, and Swiss and crispy bacon also share the multigrain bread. Eat it al fresco on the covered and heated courtyard patio until Thanksgiving.This mouthwatering, red-hot sandwich may need to be extinguished with water, or better yet, a craft beer. Bartender Jillian Rosiar suggests Tröegs HopBack Amber Ale, which has a hint of sweet caramel and slightly spicy finish. "It's a hoppy beer, and its bitterness matches well with the spice." The hops from this beer are grown on Mount Hood, a dormant volcano, so that makes it even more appropriate. 2768 Stark Drive, Willoughby Hills, 440-943-4983, firehousegrilleandpub.com
The highlight of these popular bar tacos is the shell. Flour tortillas are folded in half, put in a crimper and deep-fried for seven to 10 seconds, says Ramble Inn manager Kelly Smith. The tortilla puffs up for a warm, crispy-on-the-outside, doughy-on-the-inside base. And minimalism is key when it comes to fillings, which include a heaping pile of juicy ground beef, lettuce, tomatoes, cheese and sour cream. If you need a spicy kick, you can add jalapenos. Smith says each taco is made to order. At $2 each ($1.50 on Tuesdays and Thursdays) you can afford to eat a bunch, but they are big enough that two or three will satisfy most hungry stomachs.Chugging a Corona is just too predictable. Save even more bucks and split a bucket of Coors Light, Bud Light or Budweiser with friends (5 beers for $10). 8151 Broadview Road, Broadview Heights, 440-627-6440
Several bars serve a version of this traditional appetizer. But packed with enough zesty andouille sausage to make them a meal, Prosperity Social Club's stuffed banana peppers ($9.5) bite back a bit harder. Bonnie Flinner, owner of the no-frills, no-flash Tremont bar, says the peppers' spice level and size depend on Mother Nature, but our two suggested Mother Nature was feeling especially fiery. Shredded smoked gouda and house-made roasted red pepper and tomato sauce offer a bit of a reprieve from the heat and make this one of the favorites on a menu that offers well-done fare inspired by a variety of ethnic cuisines. The bar featured the item at the popular Taste of Tremont event and sold 600 in one day, says Flinner."I'm always a fan of sweet with spicy," says Flinner, who suggests sweet wine such as a riesling or mellow, well-balanced beer such as Stella Artois. 1109 Starkweather Ave., Cleveland, 216-937-1938, prosperitysocialclub.com
Every Irish pub in America has Guinness and corned beef, but Muldoon's, a Collinwood staple for 31 years, captures the Emerald Isle's gregarious spirit. This is reflected in the free popcorn and practically free Mighty Irish Nachos ($5.29), a mound of hand-cut fries, bacon and scallions and a side of sour cream. Gooey American cheese sauce acts as the epoxy holding it together and keeping it from spilling onto the bar. Owner Billy Dagg, always around to tease his "10,000 regulars," says he sells 500 orders weekly, which isn't surprising considering the overall value. The ample portion easily feeds four when paired with wings. Michael Symon fans will love dipping the messy fries into house-made Stadium Mustard vinaigrette. "I think he copied me," Dagg says, laughing. "We've had this around longer than he's been around."Stick with the chocolaty Guinness or its lighter Irish brother, Smithwick's. 1020 E. 185th St., Cleveland, 216-531-3130, muldoonscleveland.com
Jammy Buggars' Hawaiian pulled pork sandwich ($9.50) is a spin on the barbecue favorite that'll awaken you to this Lakewood bar-scene newbie. "When you bite into it, you get spicy and you get sweet," says chef Rob Geul. "And you get a rich smokiness from the sauce." Coffee is key. He roasts the pork shoulder in a dry rub that includes fresh coffee grounds, and he braises the meat in coffee stock. The slow-cooked pork is then pulled and slathered in a coffee-based sauce. "When it comes down to it, Kona is the best," Geul says, praising the Hawaiian brand. Served on a pretzel bun, it's topped with pineapple jam, pickled peppers and Macadamia nuts for crunch. For your fries, request Geul's garlic mayo, a savory combo of garlic, mayo, honey and honey mustard.Original Sin on draft complements this twist on barbecue: "It's light, clean and refreshing," Geul says. "It reminds me of summer." 15625 Detroit Ave., Lakewood, 216-767-5922, jammybuggars.com
Asking who made the first sauerkraut ball is like trying to pin down where the hamburger was born. "Akron claims to be the inventor of it," Gasoline Alley owner Al Kerkian says of the deep-fried golden orbs that taste like a cross between a hush puppy and a corned beef Reuben. "But there's not a bar or restaurant I know of that says they originated it." Gasoline Alley's Kraut Balls ($4.29), a longtime menu favorite, are made from a recipe supplied by Kerkian's friend Nick Dimitroff, whose family served them at its now-defunct rubber-workers bar Modern Café. The Akron-Beacon Journal's announcement that the classic Akron dish was back did cause one problem, though. "Nick's mother came in and just cussed us up and down," Kerkian recalls. "She was about 99 years old, and she didn't like it one bit."Make your beer an Akron tradition too, and order a Thirsty Dog Brewing Co. Twisted Kilt Scotch Ale. 870 N. Cleveland-Massillon Road, Bath, 330-666-2670, gasolinealleyinbath.com
At first bite, egg roll fans may wonder where the cabbage and carrots are hiding. But Ziggy's Pub & Restaurant's buffalo chicken egg rolls ($7.49) are so spicy and savory that those missing vegetables will soon be the last thing on your mind. Instead, you get a crunchy wrapper packed with sauteed chicken, pepperoni, house-made sausage and two cheeses (cheddar and provolone). Alone, these egg rolls are tasty, but when dipped in the signature buffalo ranch sauce, they are explosive. The sauce amplifies the flavor and makes it a customer hit (they sell 10 dozen orders a week). "People like the heat and flavor," says manager Paul Baraniak.Pass on heavy beer and opt for a refreshing glass of Firelands riesling. "It calms your palate, so you can eat more," bartender Sam Schaeffer says, laughing. And drink more, too. After six spicy pieces, you'll be begging for another glass of riesling. 193 Park Ave., Amherst, 440-985-3663, ziggyspubandrestaurant.com
Chef Ryn Celebucci admits there's nothing Cuban about The South Side's turkey Cuban ($8.50). "We try to take traditional things and spin them," he says. "The way it's composed and made, it resembles the traditional sandwich." He brings it north by nixing ham, pork, pickles and mustard for densely packed turkey, bacon and Swiss and a side of rich sun-dried tomato aioli. It's small yet filling, especially thanks to thick, crusty French Parisian bread. And if you read "keg-pressed" on the menu and delight in the image of a keg dropping on your dinner, you might be disappointed. "Our chefs aren't strong enough," he says, laughing. "We actually do mash it down, not with the weight of a keg because it'd be flattened. But we wrap it in Saran Wrap and forcefully smash it." Celebucci says a heavy, malty beer would overwhelm this light sandwich, so pick something light such as Blue Moon or a Hefeweizen. 2207 W. 11th St., Cleveland, 216-937-2288, southsidecleveland.com
Vegetarian options at bars usually tend to stall out after the ubiquitous black bean burger and equally common veggie wrap. But Ohio City's ABC the Tavern offers a monstrous, beer-battered filet of tofu sandwich ($6.75) that barely resembles the white block of soybean-based protein with which it's made. "It's just a play on a fish sandwich," says ABC's co-owner Randy Kelly, "and we sell a boatload of them." Dogfish Head 90 Minute IPA is used in the batter, and the sandwich is served with lettuce and tomato alongside a mountain of thin-cut fries and a side of tasty caper tartar sauce. "Tofu tastes like whatever you put on it," Kelly says. "You batter it, and you drop it in the fryer. That's what makes it taste good." The bartender pointed us to Victory Prima Pilsner because its light, crisp taste doesn't overpower the tofu like heavier beers would. 1872 W. 25th St., Cleveland, 216-861-3857, abcthetavern.com
