Chef Jonathon Sawyer

CHEF SAWYER'S BLOG MOVES TO THE GREENHOUSE TAVERN

noreply@blogger.com (Chef's Widow) — Fri, 13 Feb 2009 00:13:00 +0000

Hey Everyone!

I would just like to let you know that I will now be blogging (along with others from the GHT team) over at The Greenhouse Tavern's Blog.

This blog will no longer be updated.

To maximize your knowledge of all things Greenhouse follow us on Twitter, be our friend on Facebook, and don't forget to add the GHT blog to your reader!

Cheers & Beers,

Chef Jonathon Sawyer

Cool Cleveland: Ingenious

noreply@blogger.com (Chef's Widow) — Wed, 04 Feb 2009 15:24:00 +0000

Jonathon Sawyer ran into Cool Cleveland's Thomas Mulready on East 4th Street and offered to take him on a tour of his soon-to-be-opened Greenhouse Tavern, located right next to the House of Blues. A perfect illustration of the "farm to plate" movement, The Greenhouse Tavern will be the first certified green restaurant in Ohio, complemented by a greenhouse on the roof of the restaurant, growing their herbs and renewables.

Featuring dishes such as Stuffed Calamari w/braised ohio beef short rib & orange peel, and Cod In Paper w/lobster, artichoke, Pinot Blanc & Meyer lemon, their site TheGreenhouseTavern.com has grand opening details and a sneak peek at their complete menu. Watch the video here as Jonathon guides Mulready through the three level interior space.

What can viral videos do for your business or organization online? Contact Cool Cleveland to discuss our online viral videos, text insertions with links to your web address, and Cool Cleveland KIDS magazine, targeted to parents of cool kids. Info@CoolCleveland.com

Meetings East: Cuisine Scene

noreply@blogger.com (Chef's Widow) — Mon, 02 Feb 2009 16:40:00 +0000

by Kelly Crumrin

Meetings East, February 2009

Through the past century, Cleveland was known mostly for its beer and the Polish dishes that go so well with it, and for producing canned pasta icon Chef Boyardee. During the last decade, the city has set fire to the food world with culinary notables like Iron Chef Michael Symon and a number of zesty accolades and awards from national magazines, drawing notice for its steakhouses, farm-to-table programs and groundbreaking new restaurants. From humble beginnings, Cleveland now finds itself a veritable foodie mecca.

Following is a selection of some of the city’s mostly highly rated establishments as well as two new up-and-comers, all great choices for groups.

Michael Symon’s Lolita (216.771.5652; www.lolabistro.com ) bistro can accommodate 40 people in its private dining room. Package choices range from one to four courses. Cooking classes taught by the chef are also available for a maximum of 25 students. Specialties include cured meats, gourmet pizzas and meat-centered traditional dishes. Symon’s other Cleveland restaurant, Lola (216.621.5652; www.lolabistro.com ), has a private dining room for 30 people. Both restaurants have garnered enthusiastic reviews and multiple awards.

Crop Bistro (216.696.2767; www.cropbistro.com ), the brainchild of inventor, entrepreneur and self-taught chef Steve Schimoler, sources its ingredients from the small farmers of Northern Ohio to ensure maximum freshness and conserve energy. Opened in the Historic Warehouse District in 2007, Crop was named the city’s best restaurant in 2008 by Scene magazine. The restaurant can seat 32 in its Versailles Room and 40 in its Wine Room.

Highly reviewed and boasting awards for its wine list and best new restaurant in 2002, Fire (216.921.3473;www.firefoodanddrink.com ) prides itself on innovative presentations of simple food. Located in Historic Shaker Square in a building dating from 1915 and updated with modern touches, the restaurant offers a 120-seat main dining room and a party room suitable for 35.

Set to open this winter, Greenhouse Tavern (216.393.4302; www.thegreenhousetavern.com ) on East Fourth Street will present food crafted from locally grown ingredients with an eye on sustainability and green business practices. Chef Jonathon Sawyer, a proponent of the slow food movement and organic farming, plans for the property to become the first restaurant in Ohio certified green by the Green Restaurant Association. The restaurant will offer 140 seats.

Cadillac Ranch (216.685.0000; www.cadillacranchnashville.com ) opened a branch of its small bar and grill chain on Euclid Avenue in October 2008. The 24,000-square-foot restaurant and entertainment complex sports an all-American rock ’n’ roll theme and features nine full-service bars, a mechanical bull, a dance club and hundreds of hanging guitars as decorations. Thirty-five flat-screen TVs make sure patrons get their sports fix from every angle. The menu focuses on burgers, chops and steaks. Parties from 50 to 500 are easily accommodated.

Great Lakes Green Pages: Some Local Stuff...

noreply@blogger.com (Chef's Widow) — Wed, 21 Jan 2009 17:51:00 +0000

I am eagerly awaiting the opening of the Greenhouse Tavern at E

4th. This is a great addition to the Cleveland restaurant scene. The chef

is Jonathon Sawyer of Bar Cento fame. He has a great philosophy of

buying local ingredients and making his restaurants as green as possible,

so I can’t wait to see his new brainchild. Slated to open this winter, I am

thrilled to see this cool place open.

Some eatery openings to savor and anticipate: Restaurant Row

noreply@blogger.com (Chef's Widow) — Wed, 21 Jan 2009 17:49:00 +0000

• Construction of Jonathon Sawyer's The Greenhouse, on downtown Cleveland's East Fourth Street entertainment lane, is coming along according to plans. Keep your fingers crossed for that promised February opening.

Northern Ohio Live: Recipes January 2009

noreply@blogger.com (Chef's Widow) — Thu, 08 Jan 2009 01:05:00 +0000

* Capra Alla Porchetta “goat like a pig”
(Serves 8)

Ingredients:

1 whole milk-fed baby goat, 6 weeks old (approximately 15 pounds) from Lucky Penny Farm or Goat Feathers Farm
4 tablespoons highest quality extra virgin olive oil
1 onion, large dice
2 fennel bulb, large dice + chopped leaves
2 pounds pork shoulder, coarsely ground
2 tablespoons fennel seeds, whole
2 tablespoons black pepper, freshly ground
2 tablespoons f resh rosemary, chopped
6 garlic cloves, thinly sliced
1 quart day-old bread from On the Rise
Artisan Breads and Pastries, soaked in milk
6 quail eggs, hard cooked
3 egg yolks

Directions: Preheat oven to 400 degrees F. Ask your butcher or local chef to bone out the whole baby goat, pounding out the flesh to 1-inch thick. Sprinkle with salt and pepper and set aside. In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion and fennel, and sauté until softened and lightly browned, about 10 minutes. Add fennel seeds, pepper, rosemary and garlic, and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves, egg yolks and breadcrumbs, and mix well. Spread mixture over the whole goat,then place a line of the quail eggs down the middle of the mixture and roll up. Tie with butcher’s twine and place in roasting pan. Place in oven and roast 35 m i nutes to 65 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Slice into 1- inch thick pieces and serve with salsa verde or balsamico tradizionale.

– Recipe courtesy of Jonathon Sawyer, chef/owner of The Greenhouse Tavern, www.thegreenhousetavern.com.

*Roasted Red Beets Grattinata

Ingredients

5 whole local red beets from Mud Run Farm or Bakers Farm
4 tablespoons highest quality extra virgin olive oil
1 fresh horseradish root, peeled
¼ pound Oregonzola blue cheese (or another high quality blue cheese)
2 tablespoons whole milk from Hartzler Family Dairy
2 tablespoons fresh rosemary, chopped
1 quart day-old bread from On the Rise Artisan Breads and Pastries, small dice to taste salt and pepper

Directions: Preheat oven to 350 degrees F. Coat beets with 2 tablespoons of olive oil and season aggressively with salt and pepper. Roast beets uncovered in oven for approximately 1 hour, or until done. (The test to know whether a beet is done is the same as with a potato: It is done when a knife goes through it with little or no resistance.) Allow beets to cool then peel and small dice. In a mixing bowl combine the bread, 2 tablespoons of olive oil, blue cheese and rosemary. (These ingredients should be at room temperature, it will make the filling a little more homogenous.) In a separate mixing bowl combine milk, some grated horseradish root, diced beets and season with salt and pepper. In a gratin dish lay beet mixture down first then place breadcrumb mixture on top. Bake in 500-degree oven until golden brown color is achieved on the top (approximately 10 minutes). Garnish with some olive oil and more grated horseradish root.

– Recipe courtesy of Jonathon Sawyer, chef/owner of The Greenhouse Tavern, www.thegreenhousetavern.com.

The Cleveland Scene: Dining December 31st, 2008

noreply@blogger.com (Chef's Widow) — Thu, 08 Jan 2009 01:03:00 +0000

Volume 15, Issue 87
Published January 14th, 2009

Dining Lead

'08 Dining Balance Sheet

Gains And Losses From The Year That Was

By Douglas Trattner

Big gains were in short supply in '08, not only in the Dow, but also at the dinner table. This year's most notable newcomers include entries from heavy hitters like Zack Bruell, Marlin Kaplan, Carl Quagliata and John McDonnell. Bruell completely reworked the old That Place on Bellflower locale into L'Albatros, a contemporary French brasserie. Kaplan jump-started Detroit Shoreway with Luxe Kitchen & Lounge, an affordable, approachable and spirited saloon. In nearby Rocky River, affable host McDonnell delivered Tartine, an Ÿber-cozy bistro and wine bar. Veteran restaurateur Quagliata rewarded hungry Aurora residents with Café Toscano, an elegant little Italian trattoria.

Also in the asset column is Bistro on Lincoln Park, Pete Joyce's Mediterranean-themed boite tucked into the old Sage Bistro spot. When it comes to cozy, few businesses can best Felice Urban Café, a Latin-inspired gem set inside a restored Craftsman-style home. The old Wine Room on Lee Road was transformed into Taste, a sharp new bistro with a mild French accent. Meanwhile, the Euro-American bistro Americano at Bratenahl Place hopes to undo that location's record of short-lived ventures. East Fourth Street scored a well-known operator when Terry Tarantino opened La Strada, a fanciful restaurant featuring foods from Spain, Italy and Greece. Similarly, small plates from Spain, France and Morocco make frequent, flavorful appearances at Coventry Road's Bodega. Fans of Russian cuisine (and apparently there are many) cheered with the opening of Restaurant Europa at Landerwood Plaza. Down south in Wooster, Michael Mariola opened the fine-casual City Square Steakhouse.

The Theater District got just what the doctor ordered when Akron-based Bricco introduced Clevelanders to its signature "Phunky Pizza and Pasta." Nearby, on the campus of Cleveland State University, Elements Bistro taught students and faculty that mess halls needn't be all that messy. Across town, Max's Deli was given a second life, so to speak, when former staffers reopened the deli as Sweet Melissa's. Sweets guru Heather Haviland retooled the former Café Limbo spot into Vine & Bean, a locavore's version of the neighborhood diner. Fresh, local and seasonal is the thrust behind Go! Bistro, a soup, salad and sandwich emporium in Mayfield Heights. Described as "comfort food with an Italian twist," Quince is the latest offering from chef Gregg Korney.

Spirits-focused establishments played a significantly smaller role in 2008 than in '07, when seemingly every other opening was a beer bar or gastropub. Stone Mad popped onto the scene like a bejeweled immigrant with Irish and Italian ancestry. At Crocker Park, the Gamekeeper's Hospitality group opened a bigger, snazzier version of 87 West, the popular Chagrin Falls wine bar. Former Brownie Bob Golic opened his Sports Bar & Grille in the old Synergy location. Visible Voice Books, Tremont's favorite indie bookstore, added a wine bar with courtyard seating. Out in Madison, Debonné Vineyards celebrated the grand opening of Cellar Rats Brewery, an onsite bar and microbrewery.

A couple of legends returned from the dead for an encore. On the East Side, the notorious Euclid Tavern reappeared in a revitalized state, while on the other side of town, Brothers Lounge roared back to life after significant restoration. Music is a near-nightly affair at Jazz 28, a snug little supper club that opened in the old Halite/Budapest Blue spot.

Once again, some of the biggest gains are coming out of the Asian marketplace. Saigon, a Vietnamese restaurant from the folks at #1 Pho, opened across the street from Lola. Wonton Gourmet tastefully took the place of New Wong's on Payne Avenue. Ariyoshi reintroduced sushi to Lee Road in Cleveland Heights, quickly followed by Aoeshi Café, a smaller, more modest Asian eatery. Pacific East at Eton is considerably more intimate than the original on Coventry, but is no less stellar. Also on Coventry is Tree Country, a multiethnic eatery serving the cuisines of Japan, Thailand and Korea. Korean food is largely the bill o' fare at Ha-Ahn, a spare little spot that recently opened in the Golden Plaza.

Sweets fans scored big with the arrival of Lilly Handmade Chocolate, a stylish beer, wine and chocolate boutique with a big-city feel. Also in Tremont is the scrumptious Cookie and a Cupcake, opened by pastry chef extraordinaire Wendy Thompson and co-owner SynDee Klingenberg.

Mergers and Acquisitions

Chef Kurt Steeber became the proud new owner of Boulevard Blue when founder Andy Himmel bowed out after a successful five-year run. Nick Kustala sold his eight-year-old Lure Bistro to chef Jaret Havanchak. Viva Barcelona reverted back to its original owner and reopened as Viva Fernando. North Olmsted's Kashmir Palace underwent a mini-makeover and reappeared as Flavors of India. Yashar Yildirim turned lemons into lemonade when he relocated his popular Anatolia Café from closed-for-demolition Cedar Center to Lee Road. The abruptly shuttered State Fish in the Flats was acquired by Catanese Classic Seafood. Pickwick & Frolic debuted the city's first Champagne Bar. Seth Bromberg added a second Melting Pot to his portfolio. The West Side Market scored returns with Mediterra Bakehouse and Side Show. Ejected from the only home it has ever known, Market Avenue Wine Bar was fortunate to find refuge in the old Talkies spot across the street. Michael Symon unveiled Roast in Detroit's glitzy Westin Book Cadillac while recruiting his buddy Aaron Sanchez to join the team at Zocalo Mexican Grill.

Losses and Liabilities

Our on-again, off-again love affair with La Tortilla Feliz may permanently be dialed to the "Off" position. But Dan Krasny, owner of Vivo, promises that that Italian hotspot will reopen now that the Euclid Avenue dust finally has settled. Blake's Seafood Grille closed in Chagrin Falls but will soon return with a new name and concept. Moroccan tastemaker Moha Orchid locked the doors of Venezia and went on an open-ended sabbatical. Neighbors Dish Global Deli and the Monastery both closed within weeks of one another. And three separate diners - Chuck's, Sand's and Gali Gali - all were 86'ed in '08.

The Far East suffered significant losses with the closure of C & Y Chinese Restaurant, Ly's Thai Gourmet, Kimo's Sushi and Shinano, though the latter should reopen soon in Solon. Krazy Mac's, formerly Cheddars and Snicker's, closed on the Near West Side. Aura Global Cuisine closed down south, as did Good Taste Market. Fireside Lobster and Chop House disconnected the phones out east.

Looking Ahead

There is hope on the horizon in the form of Greenhouse Tavern, Jonathon Sawyer's ambitious new East Fourth Street gastro tavern. Dante Boccuzzi is relocating his empire from Valley View to Tremont, promising a new arrival this spring. Any day now, Fat Heads Brewery & Saloon will open in North Olmsted and Grotto Wine Bar will unlock the doors at Shaker Square. The guys from Wine Bar Rocky River will unveil a sports bar-themed steakhouse, while Hospitality Restaurants will breathe new life into the old Inn at Turner's Mill. Heather Haviland hopes 2009 will bring the opening of Sanctuary in the Tremont Place Lofts. Look for the swank Estate on Coffee Creek to open in Ashtabula County and Erie Island Coffee Co. to do the same on East Fourth Street. And, yes, the Big Egg has been put back together again. Look for it to reopen under new management in the original spot.

Cleveland Magazine: Cleveland's 30 Most Interesting People

noreply@blogger.com (Chef's Widow) — Mon, 29 Dec 2008 17:17:00 +0000

Jonathon Sawyer
Age 28 | Chef and restaurateur

Why he’s interesting //A little more than a year ago, Jonathon Sawyer, flying below the foodie radar, opened Bar Cento in Ohio City. It quickly became one of the neighborhood’s hottest dining spots. His simple approach, focus on implementing green practices and occasional appearances with Iron Chef Michael Symon on the Food Network’s Dinner Impossible have all elevated Sawyer’s profile. He’ll soon shake up the city’s culinary scene once again as he unveils Ohio’s first green restaurant, the Greenhouse Tavern, set to open in early 2009.

Green way //“We want to remove the stigma of having tofu involved in [going green]. We want to use green practices, but don’t want to be preachy about it.” Plans for Greenhouse Tavern involve subtle incorporations such as using recycled materials in the bar, décor and furniture; faucets with touch censors; and a greenhouse on the roof.

Pick a bin //Bar Cento has three types of waste bins: one for recycling, one for compost and one for trash. Sawyer estimates this method has cut waste by 70 percent.

His motto //“Eat as much of the season when you’re in the season.”

Michael Symon is to pork as Sawyer is to ... // “Anchovies. We secretly put anchovies into everything at Bar Cento. It’s kind of our salt and pepper.”

Moving on //This month, Sawyer will step down as executive chef and co-owner of Bar Cento. After turning the reigns over to chef Mike Nowak, Sawyer will focus solely on the Greenhouse Tavern. “We really believe in the rejuvenation of downtown, and right now, I really need to focus on my new project.”

Restaurant Hospitality: Conference of Tomorrow & Rising Stars January 2009

noreply@blogger.com (Chef's Widow) — Tue, 09 Dec 2008 16:45:00 +0000

Bon Appetit: The New American Tavern

noreply@blogger.com (Chef's Widow) — Sun, 07 Dec 2008 01:29:00 +0000

The Brits have gastropubs, the French have gastro-bistros, and now we have gastro-taverns—smart, casual spots serving excellent drinks and modern takes on American (and global) comfort foods. Think of them as burgers-and-beer joints for the foodie crowd.

By Andrew Knowlton

The Greenhouse Tavern Cleveland Chef-owner Jonathon Sawyer's soon-to-open downtown spot will be a certified "green" restaurant with a rooftop patio and a menu featuring comfort foods with a pedigree, like dry-aged Ohio lamb saddle and roasted Tea Hills chicken. 2038 East Fourth Street; 216-393-4302

NPR Around Noon: Thanksgiving with The Three Chefs

noreply@blogger.com (Chef's Widow) — Fri, 28 Nov 2008 18:02:00 +0000

Thanksgiving with The Three Chefs

Wednesday, November 26, 2008
Topics: Arts
Right-click to download audio

Dee Perry sets the table for the Thanksgiving Holiday with The Three Chefs -- Jonathon Sawyer of Bar Cento, Heather Haviland of Lucky's Café, and Steve Schimoler from Crop Bistro & Bar. Join us for this annual holiday call-in show as the chefs answer all your last-minute cooking questions.

Green City Blue Lake

noreply@blogger.com (Chef's Widow) — Tue, 25 Nov 2008 21:02:00 +0000

Jonathan Sin-jin Satayathum, an interior designer working with Chef Jonathan Sawyer on his new restaurant on E. 4th Street, The Greenhouse Tavern, emails that the design team is looking for vintage, used, or materials they can recycle for the interior space. “This produces less demand for new production, gives us opportunities to introduce unique character into the interior, and ideally should help us better control the construction budget.” They’re looking for chairs, table tops [no plastic laminates], table bases, butcher block tops/counters, prep tables, storage pieces, bar stools and old interior architectural pieces –preferably that have a story attached. They’re tapping Craigslist, Cleveland Freecycle and eBay Local, but want to expand their search for this, the ‘first green restaurant in Ohio.’

Around Noon on NPR: Wednesday November 26th

noreply@blogger.com (Chef's Widow) — Tue, 25 Nov 2008 15:42:00 +0000

Tune in. Or Tune Out.

12pm. 11.26.08

Countryside Conservancy: Junior Chef Program 2008

noreply@blogger.com (Chef's Widow) — Sat, 22 Nov 2008 17:34:00 +0000

Cook Chefin' November 16th, 2008

noreply@blogger.com (Chef's Widow) — Thu, 13 Nov 2008 14:41:00 +0000

KIDS KIDS KIDS

Come join Chef Sawyer for Kids Cook Chefin' at Bar Cento this Sunday from 2-4pm. Make your own pizza. Pick you dough, pick your sauce, pick your topping!

Sunday 11.16.2008 2-4pm

Bar Cento

1948 West 25th Street

Cleveland, OH

216.274.1010

Rock & Roll Wine Project: DRUNKEN KARAOKE

noreply@blogger.com (Chef's Widow) — Thu, 06 Nov 2008 22:56:00 +0000

After the last super successful Rock & Roll Wine Project: Karaoke Edition we decided to have one more before the start of the holiday season. So join Chef's Widow & Bill Barefoot from 55 Degrees as they pour some gnarly wines and spin some rockin' tunes!

November 13th 2008

6pm-??????

Bar Cento

1948 West 25th Street

Cleveland, Ohio

216.274.1010

Cleveland Magazine October 2008

noreply@blogger.com (Chef's Widow) — Tue, 28 Oct 2008 14:33:00 +0000

Iron Chef America: Battle Offal October 26th, 2008 Food Network

noreply@blogger.com (Chef's Widow) — Sat, 25 Oct 2008 22:19:00 +0000

Chef Symon (Lola, Lolita, & Roast) & Chef Sawyer (Bar Cento, The Greenhouse Tavern) battle Chef Cosentino (Incanto) on Iron Chef America this Sunday October 26th @ 10pm on the Food Network.

My Fox Cleveland

noreply@blogger.com (Chef's Widow) — Fri, 24 Oct 2008 13:14:00 +0000

Bier Markt & Bar Cento

Last Edited: Friday, 17 Oct 2008, 9:01 AM EDT

Created: Friday, 17 Oct 2008, 9:01 AM EDT

Welcome to Bier Markt & Bar Cento. It’s the perfect place to visit with great beer, an amazing wine list and some of the best food in town! Whether you’re looking for a nice dinner or a great party, this place truly has it all.

Gayot: TOP 5 RISING CHEFS

noreply@blogger.com (Chef's Widow) — Thu, 23 Oct 2008 18:31:00 +0000

They've sweated, toiled, cooked in the shadows, and paid their dues. With devotion, motivation, youthful energy and passion, these fiery chefs have climbed the culinary ladder into the spotlight. This year, we've rooted out five of the most talented young professionals under 30 who have improved, redefined and turbocharged menus across the country.

Nate Appleman
A16
San Francisco

Curiosity compelled Appleman to tour the restaurants and markets of Italy and move to the San Francisco Bay area to perfect his skills...Read more here.

Adam Horton
Saddle Peak Lodge
Los Angeles

Abroad, Horton cooked at Gordon Ramsay's Royal Hospital Road in London, as well as Le Moulin de Mougins, La Palme d'Or, Taillevent and Troisgros...Read more here.

Gavin Kaysen
Café Boulud
New York

From the shores of San Diego at El Bizcocho to the streets of New York at Café Boulud, Gavin Kaysen has quickly put his stamp on the Daniel Boulud empire...Read more here.

Jonathon Sawyer
Bar Cento
Cleveland

Early motivation led Jonathon Sawyer behind the lines, bouncing back and forth between Cleveland and New York City's great kitchens...Read more here.

Sue Zemanick
Gautreau's
New Orleans

Aside from Zemanick's gritty determination, we admire her focus on bringing an offbeat style to a restaurant whose foundation uplifts the elegant history of New Orleans....Read more here.

Paris, Champagne, Burgandy, Terra Madre, Vegas, Cleveland

noreply@blogger.com (Chef's Widow) — Mon, 13 Oct 2008 02:45:00 +0000

Hello Everyone

Chef Sawyer here. First of all, I would like to say thank you to all for the gracious support you have shown me this past year. With the birth of my daughter and the opening of Bar Cento and The Greenhouse Tavern, it has truly been an amazing year.

We leave tomorrow with The Greenhouse Tavern team to go to Paris. We have a busy month ahead of us with trips to Champagne with Henriot, Burgandy, Turin for Terra Madre, and ending the month in Vegas for the Restaurant Hospitality conference.

I am very excited to attend Terra Madre and look forward to meeting new people and engrossing myself in the conference.

Due to my travel schedule and my absence from Bar Cento we will not be hosting Cook Chefin' or Rock & Roll Wine Project this month.

See you in November!

Thanx,

Jonathon

Bar Cento's 1 Year Anniversary Extravaganza

noreply@blogger.com (Chef's Widow) — Wed, 08 Oct 2008 15:48:00 +0000

Who couldn't use a midweek escape? Here's your chance. Thursday from 4:30 p.m. to 2 a.m., Bar Cento is giving away one of its "traditional" pizzas -- FREE -- with the purchase of a bottle of house wine or a carafe of beer. It's chef Jonathon Sawyer's way of telling customers "thanks" for their restaurant's first year in business.

Bar Cento: 1948 West 25th St., Cleveland; 216-344-9944.

Gourmet Magazine: EIGHT GREAT RECESSION BUSTERS IN CLEVELAND

noreply@blogger.com (Chef's Widow) — Fri, 26 Sep 2008 16:54:00 +0000

Our economy may be stagnant, but our stomachs are growing. Cleveland is in the midst of a decade-long foodie boom that has convinced some coastal folk to make a stop on their flyover. Our town is littered with affordable dining options; here are a few of the best.

The artisanal breads at On the Rise bakery, left, and thin-crust pizzas at Bar Cento, right, won’t put a hole in your wallet.

1. PRIX-FIXE DINNER AT LIGHT BISTRO

Chef Matt Mathlage is tapping into two trends at his new restaurant: the locavore movement and the depressed economy. Mathlage offers a nightly prix-fixe for $25—three courses, all sized and plated perfectly. He buys only from local farmers, so the menu reflects the seasons. A recent meal showed off Ohio-raised quail, bacon-fueled collard greens, and berry cobbler. 2801 Bridge Ave., Cleveland, OH (216-771-7130;lightbistro.com)

2. SCONE AND COFFEE AT ON THE RISE

No hyperbole here: The artisanal breads and pastries at On the Rise bakery are among the best this side of the Atlantic. Owner Adam Gidlow bakes olive loaves as soft as they are flavorful, cinnamon raisin bread with a yeasty sweetness, and baguettes that have just the right crunch. The scones, I am convinced, are sprinkled with a secret ingredient that compels you to return the next day. Buy one of those ($1.75) and a coffee (also $1.75) and sit at the large wooden communal table to chat with the regulars. 3471 Fairmount Blvd., Cleveland, OH (216-320-9923)

3. KOBE BEEF BURGER AT LOLITA’S HAPPY HOUR

By 5:15 on a weeknight, Lolita’s is packed. Some diners are hoping to glimpse the newest Iron Chef, Michael Symon, who often strides through this, his first eatery, laughing and greeting customers. Others are there for the incredible $5 Happy Hour burger: Kobe beef, bacon, and a fried egg on a homemade English muffin bun. A glass of “Lolita’s Choice” wine is $4 and worth more. Add a side of mac and cheese with chicken, goat cheese, and rosemary. 900 Literary Rd., Cleveland, OH (216-771-5652;lolabistro.com)

4. LUNCH AT NATE’S DELI AND RESTAURANT

Old-school Middle Eastern fare is a popular choice for the students, businessmen, and families who crowd into Nate’s for lunch. The prices are double-take low. Try the fatoosh salad ($4.25) or the unassailable hummus ($4.75). The waitress will slap a plastic bag of serviceable pita bread on the table. Remember your number—it sits on top your table in red plastic—to tell the guy at the cash register when he rings you up. Cash only. 1923 W. 25th St. Cleveland, OH (216-696-7529)

5. DINNER AT BAR CENTO

Cleveland’s newest foodie shrine is Bar Cento, where chef Jonathon Sawyer serves up Roman-style fare. The pizzas are thin and flavorful—you can stay traditional and order a Margherita or go for the decadent modern options, including liver and onion. Sawyer buys locally, and he cooks his chicken under a brick, transforming a boring-sounding entrée into a crunchy and moist delicacy. The wine list is extensive and, like the food, wallet-friendly. Open until 2 A.M. seven days a week. 1948 W. 25th St, Cleveland, OH (216-344-9944; barcento.com)

6. BRISKET PLATTER FROM MR. BRISKET

Cleveland’s East Side, with its sizeable Jewish population, offers lots of great food options: Bialy’s Bagels, Jack’s Deli, and Corky and Lenny’s all serve up Eastern European Jewish comfort food. For decades, Sanford Herskovitz, a former stockbroker with a PhD in psychology, has been selling brisket, pastrami, and sausages from his easy-to-miss storefront in Cleveland Heights. One pan of prepared, sliced brisket serves 15—perfect for your Rosh Hashanah meal—and sets you back only $70. 2156 S. Taylor Rd., Cleveland Heights, OH (216-932-8620; misterbrisket.com)

7. BREAKFAST AT BIG AL’S

This classic diner is always full, but there’s never a long wait. The fried green tomatoes are crispy and tangy; the sausage gravy has just the right velvety texture; and the pancakes, thankfully, are robust and cakey, not the horrid flat, chewy variety often found in breakfast spots. At Al’s, specials, which range from $6.75 to $10.75, are called the 1, 5, or 9, nothing cutesy like homages to places or people. You can get eggs, sausage links, or homefries on top of any dish for a couple more quarters. 12600 Larchmere Blvd., Shaker Heights, OH (216-791-8550)

8. LOCAL PRODUCE AT NORTH UNION FARMERS MARKET

Ohio should be better known for its peaches, which surprise out-of-staters with their juiciness. Our corn rivals those from other Midwestern states, and the blueberry season is long enough to keep you baking all summer. Some of these crops are raised organically now, and the pure products of our soil can be had for pocket change at the largest farmers market in the area. Shaker Square, Saturdays 8:00-12:00 (northunionfarmersmarket.org)

LEFT PHOTOGRAPH BY MONIKA MENDELS; RIGHT PHOTOGRAPH BY STU SPIVACK

OKTOBERFEST BEER DINNER

noreply@blogger.com (Chef Sawyer) — Thu, 18 Sep 2008 13:19:00 +0000

Wednesday, October 1^st

8 course dinner

8 fabulous beers

Only 60 tickets available, so get yours today…..

$65 advance, $75 day of event

Call 216.274.1010 to Reserve Your Spot.

Rock & Roll Wine Project: Cover Band Edition

noreply@blogger.com (Chef Sawyer) — Thu, 18 Sep 2008 13:19:00 +0000

Rock & Roll Wine Project

Cover Band Edition

Thursday September 25^th from 6pm until the rock stops

rollin’!

Wine flights and Rock & Roll attitude (like these guys below)

Please Bring in Your Cover Band Records!

Chef Jonathon Sawyer

CHEF SAWYER'S BLOG MOVES TO THE GREENHOUSE TAVERN

Cool Cleveland: Ingenious

Meetings East: Cuisine Scene

Great Lakes Green Pages: Some Local Stuff...

Some eatery openings to savor and anticipate: Restaurant Row

Northern Ohio Live: Recipes January 2009

The Cleveland Scene: Dining December 31st, 2008

'08 Dining Balance Sheet

Cleveland Magazine: Cleveland's 30 Most Interesting People

Restaurant Hospitality: Conference of Tomorrow & Rising Stars January 2009

Bon Appetit: The New American Tavern

The New American Tavern

The Brits have gastropubs, the French have gastro-bistros, and now we have gastro-taverns—smart, casual spots serving excellent drinks and modern takes on American (and global) comfort foods. Think of them as burgers-and-beer joints for the foodie crowd.

NPR Around Noon: Thanksgiving with The Three Chefs

Green City Blue Lake

Around Noon on NPR: Wednesday November 26th

Countryside Conservancy: Junior Chef Program 2008

Cook Chefin' November 16th, 2008

Rock & Roll Wine Project: DRUNKEN KARAOKE

Cleveland Magazine October 2008

Iron Chef America: Battle Offal October 26th, 2008 Food Network

My Fox Cleveland

Gayot: TOP 5 RISING CHEFS

Paris, Champagne, Burgandy, Terra Madre, Vegas, Cleveland

Bar Cento's 1 Year Anniversary Extravaganza

Gourmet Magazine: EIGHT GREAT RECESSION BUSTERS IN CLEVELAND

RELATED LINKS

1. PRIX-FIXE DINNER AT LIGHT BISTRO

2. SCONE AND COFFEE AT ON THE RISE

3. KOBE BEEF BURGER AT LOLITA’S HAPPY HOUR

4. LUNCH AT NATE’S DELI AND RESTAURANT

5. DINNER AT BAR CENTO

6. BRISKET PLATTER FROM MR. BRISKET

7. BREAKFAST AT BIG AL’S

8. LOCAL PRODUCE AT NORTH UNION FARMERS MARKET

OKTOBERFEST BEER DINNER

Rock & Roll Wine Project: Cover Band Edition