And we're all about these tasty lamb pastrami petites.
A great sandwich isn’t built in a day. Take the Vault’s lamb pastrami petites ($14), part of the downtown lounge’s new menu. The mini handhelds take about three days for full flavor formation with pastrami that’s been brined for 72 hours. “When you smell that brine after it’s been covered for two to three days, it takes you to the South,” says executive chef Nelly Buleje. “You almost get a sweet flavor, a sweet tea smell.” Slices of the meat get wrapped in Jewish rye and layered with a roasted carrot mustard, rocket greens and aged manchego cheese. The 9, 2017 E. Ninth St., Cleveland, 216-331-6327, vault9cle.com
Pop Culture CLE brings bold, dairy-free desserts to Solon with handcrafted ice cream pops, over-the-top toppings and a vibrant, whimsical space. By Christina Rufo
James Beard Award finalist chef-partner Vinnie Cimino and proprietor Andrew Watts are bringing something fresh to the former home of Alea, which features a live-fire cooking setup. By Douglas Trattner
The two new concepts from Brad Friedlander and the Cleveland Restaurant Management Group will open in the former Bar Louie and California Pizza Kitchen spaces. By Douglas Trattner
