From pizzas to tacos, New American comfort food and tightly packed sushi to decadent multicourse meals, the Cleveland food scene is finding new ways to thrive. Plus, the up-and-coming chefs we're most excited about.
Starting May 23, Mitchell’s Ice Cream will be served in Heinen’s Downtown Cleveland location. Here’s what you need to know about the latest embarkment by these two home-grown Cleveland companies.
With sandwiches like these, it's not hard to give the chef, who also runs Cleveland Supper Club, a second chance.
The latest trend in downtown eating and drinking is private rooms and membership-based clubs.
Founder of Edwins Restaurant & Leadership Institute shares where he brings the family on his rare off days.
The Flying Fig and Juneberry Table chef offers a Sunday stunner made from regional, seasonal veggies.
The fusion restaurant on the East Bank from Zdenko Zovkic is sure to be this summer’s hottest ticket.
The multi-room space on the East Bank is focused on seafood, Polynesian cocktails and live music.
Sharing feels radical at this African spot in West Park, known for its injera-covered platters.
Owners Brian Moss and Brian Holleran have built a restaurant out of all our favorite things: good drinks, good music, a cool space and, of course, pizza.
It's all about the dough at this beloved Cleveland Heights pizza parlor.
Luca and Lola Sema's new downtown seafood experience is already one of Cleveland's best spots to dine.
Earning a third James Beard Award nomination this year, chef Jill Vedaa continues to be one of Cleveland's top chefs as she rolls into the 28th installment of her menus in Lakewood.
