Lakewood's Distill Table Crafts Beautiful Cocktails

Distill Table isn’t just another pretty face among Cleveland’s restaurant scene, with its exposed brick, concrete bars, plush velvet booths and communal tables. Look a little deeper and you’ll find real beauty in chef and founder Eddie Tancredi’s eco-friendly restaurant. The former Adega executive chef partners with neighboring Western Reserve Distillery to use its spent grains as cattle feed at local farms such as West Salem’s Twin Parks Farms — spots where he sources pork and chicken for his farm-to-table menu. Tancredi also turns to the distillery to craft a lineup of spiffy cocktails made with its corn-based gin and vodka. Take the Deadman’s Curve ($12), a play on the classic sloe gin fizz. Made on site over the span of 15 days — including seven to eight days of fermentation — the gin is blended with egg whites, a wild blackberry syrup, vanilla syrup, ginger beer and fresh lemons. The result yields a bright pink, easy-drinking beverage that has quickly become one of the restaurant’s most popular sippers. “There’s always one person that orders this drink from the table, every single time,” says Tancredi. 14221 Madison Ave., Lakewood, 216-505-5188, distilltable.com