Yes, You Can Now Eat Dinner At The West Side Market Cafe

You may know it as a Sunday morning brunch hot spot that features fresh produce and items from the West Side Market, but the West Side Market Cafe is now opening its doors for dinner. Clay Kosokar, a 35-year food industry veteran, took over the cafe as full-time managing partner 2 1/2 years ago. Kosokar talks to us about the new dinner menu, clueing people into pierogies, the benefits of having a market at his disposal and more.

Q: Do you think serving classic dishes has helped make the cafe a Cleveland staple?
A: Oh, definitely. It’s worked for lunch and breakfast. I have items like shrimp and grits and chicken and waffles — items that I think are incredible. Dishes like the pierogi melt and the walleye sandwich — out-of-towners are like, What’s a pierogi? Oh, you put it between grilled rosemary bread with Muenster cheese and sauerkraut. And they eat it, and they just fall in love with it.

Q: What’s one of your favorite dishes on the dinner menu?
A: The chipotle-lime marinated pork chop is very unique. It’s got a little smoky heat to it. Not a lot of places do a grilled pork chop on the menu for a restaurant. But with the chipotle-lime, it’s definitely a unique marinade.

Q: Did you add any new vendors to the dinner menu?
A: We didn’t have any pastas on the lunch menu. I’m using Ohio City Pasta exclusively, and I have four different pasta dishes on my dinner menu. My favorite is the fontina-stuffed mushroom ravioli ($14) with a red, orange and yellow pepper blend, sauteed in Alfredo sauce.

Q: What makes your restaurant stand out as an option for dinner on the West Side?
A: The main thing that sets us apart is purchasing products that are right in our market — right out my back door. People are drawn to this market. It’s survived. And what I can do with my menu is come up with well-plated items from all different cultures. I have 200 vendors literally out my door. I can walk over and choose whatever I like.