It’s been a big year for the folks at Cordelia. Since being named last year’s Best New Restaurant, they’ve been doing anything but resting on their laurels. For one thing, the restaurant is still packed to the gills every night — and oh, yeah, chef-partner Vinnie Cimino was nominated for a James Beard Award. You could say things have been going well. 2058 E. Fourth St., Cleveland, cordeliacle.com
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All-time favorites. First-timers and indecisive visitors should opt for the Bellie Up, Cordelia’s tasting menu. The kitchen staff chooses six to seven dishes, including a few fan favorites. “We like to change and do different things,” Cimino says, “but the hits are hits for a reason.” Dig into crowd pleasers like the carrot muhummara, the corned lamb and the burger box, a splittable cheeseburger modeled after White Castle’s sliders.
Farmers market. Cordelia’s menu items don’t rotate as often in the winter as they do during warmer-weather months. When spring hits, though, Cimino and his staff can’t help but wild out a little in celebration of the arrival of fresh, colorful produce like asparagus, ramps, rhubarb and peas — and that usually means menu changes galore. “We’re celebrating our Midwestern heritage,” Cimino says. “It’s a way of life. It’s how we grew up.”
Doting dad. As much as Cimino loves supporting local farmers, he’s even more fond of his own backyard, which is home to both mulberry and black walnut trees. During peak season, he takes his three kids out to collect the spoils. Together, they make jams, vinegars, nocino and more. “We can’t do it forever, so we make sure to go and get as much as we can when we can,” he says.
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