Bett’s Restaurant exudes elegance. Named as a tribute to Elizabeth Schofield, the matriarch of the family from which the Kimpton Schofield Hotel gets its name, it opened Aug. 6 with photogenic backdrops of penny tile walls, bowler hat lights and metallic floral print wallpaper.
The menu, designed by executive chef Robert Stauch and Terry Bell, the Cleveland Cavaliers personal chef, leans into vegan and vegetarian offerings while showcasing elaborate entrees across breakfast, lunch, dinner and a weekend brunch. Take the Ranchero Benny ($14) for example. Instead of an English muffin, this heaping Southwestern Benedict comes served on a mountain of fingerling potato hash made with poblano peppers, jalapenos, cotija cheese, black beans and roasted red peppers.
The poached eggs, tortilla strips and a salsa verde hollandaise sauce finishes off the elevated dish. “It’s a brunch-only dish that really sets us apart,” says Stauch. “There’s satisfaction in getting you to try something and look at it in a different way.”
2000 E. Ninth St., Cleveland, 216-357-2680, eatatbetts.com
The Ranchero Benny at Betts Restaurant Is A Decadent Addition
Head downtown to try this popular dish during the new restaurant's weekend brunch.
