We're Loco For Campus Grille's Latin and Puerto Rican Cuisine

Don’t let the name fool you. Campus Grille isn’t just another run-of-the-mill American diner or cafe full of burgers and club sandwiches. As soon as you walk in the Berea restaurant, you’re transported to Puerto Rico by the vibrant, bold and fragrant sights, smells and sounds of a bustling kitchen and restaurant. Since opening in 2014, owner Luis Roman has created a following for his traditional Latin and Puerto Rican cuisine made from scratch in a high-energy open kitchen visible to customers as they order at the counter. Deciding what to eat is half the fun — it’s part education and part adventure especially for those not well-versed in Puerto Rican cuisine. The staff deftly brushes up first-timers on empanadillas (Puerto Rico’s version of empanadas) or tostones (fried plantains). For a hearty lesson in Latin cuisine, opt for the mofongo ($10). A Puerto Rican dish with variations in the Dominican Republic and Cuba, this classic of fried plantains is mashed together and molded in a pilon — a wooden mortar and pestle — with garlic, olive oil and chicharrones (fried pork cracklins). Full of subtle, yet comforting flavors, it’s a dish that leaves you full and satisfied. 10 Seminary St., Berea, 440-243-4229, thecampusgrille.com