There are bushels of Southern influence behind the buttermilk fried yard bird and red velvet waffles ($12.95) at StoneTown, but there's also a hint of the West Coast. "You can get waffles anywhere, but you can't find these anywhere else in Cleveland," says executive chef Tony Fortner, who first saw this rich, red version of the fluffy breakfast favorite on menus in California. "It took me about three weeks of playing with the recipe to get it to where it is now." He marries the colorful cakes with deep-fried chicken, which has been marinated in buttermilk for 24 hours, to create the salty-meets-sweet final result. "This dish is what's putting StoneTown on the map."
627 Prospect Ave., Cleveland, 216-862-5772, angiessc.com
