Accent
Seats: Eight Location: This high-top overlooks the entire restaurant with a line of sight straight into the open kitchen. But oddly enough, it's about 30 feet from the chefs in action. What you get: "A chef's table, to me, is very special," explains chef and owner Scott Kim, who personally serves each course. "We picked the best spot in the restaurant. We didn't want to put it right next to the kitchen because sometimes the kitchen can be very loud." Fun for foodies: Regulars at Kim's other restaurants would often sit and say, "Serve me." It was an opportunity for him to step away from the menu and have fun, an idea he refers to as "omakaze," or, "I leave it to you." That's what diners can expect: a tailored experience in which Kim works with guests before the meal to plan the theme and ingredients. 11460 Uptown Ave., Cleveland, 216-721-8477, accentcleveland.com
Crop Bistro & Bar
Seats: Up to 16 Location: This long counter runs the entire length of the main kitchen, with a view of the action, but is situated in the dining room itself. What you get: "You're really seeing everything going on," says chef and owner Steve Schimoler. "People love it, we love doing it, and this space was just screaming for it to have this open kitchen with people lined right up against it. It becomes so interactive. People get really connected to the food, and my chefs love it because they get to be on stage." Guests can order off the Crop menu or request the Tour de Crop. Fun for foodies: During the six-course Tour de Crop, Schimoler and his chefs are cooking, plating and serving for their chef's table guests themselves. "We make the menu up literally on the fly," he says. 2537 Lorain Ave., Cleveland, 216-696-2767, cropbistro.com
Dante
Seats: Up to 10 Location: Inside the kitchen What you get: "It's very interactive. That's definitely the point of it," says chef and owner Dante Boccuzzi. "If I'm not there, we don't seat the chef's table. I always give them a great performance." Typically, the menu is created at the spur of the moment, unless a larger tasting course is requested (he's done up to 24 courses in one sitting, he says). Fun for foodies: Guests who partake in a longer tasting menu (14 or more courses) receive dessert on a special glass table. "We pull a cart up to the table, and we build the dessert right on the glass — no plates," says Boccuzzi. The chefs fill indentations in the glass with scoops of sorbet and garnishes. In the center, Boccuzzi creates an interactive dessert, such as a chocolate bridge with chocolate dirt. 2247 Professor Ave., Cleveland, 216-274-1200, restaurantdante.us
Momocho
Seats: Two Location: At the end of the chef's line, this 20-inch granite counter overlooks the second-floor kitchen. What you get: "It's almost like a front row seat to all the action," says chef and owner Eric Williams. "It's literally part of the kitchen." And, he notes, it promotes conversation. "You're talking about food, you're talking to each other, you're talking to the chef," he says. "It really brings a different entertainment value to going out to eat." What you don't get at this informal VIP spot is a different menu. Guests simply order off the regular menu but often ask for a bite of whatever the chefs are whipping up. Fun for foodies: Williams has encouraged regulars to book the chef's table for their kids, so the kids can watch a show and the parents can sit nearby and enjoy an adult dinner. 1835 Fulton Road, Cleveland, 216-694-2122, momocho.com
