Local Food Economy
Operation Light Switch on Waterloo is an effort to add critical mass to the area by "turning on" multiple new bars and restaurants as the streetscape project wraps up next year. The project recently scored another little win: restaurateur Alan Glazen sold the Harbor Pub to Tremont developer Tom Bell, who will reopen it.
Although it's too early to announce the concept, operator or even the name, Bell says he's excited about the opportunity to help revitalize Waterloo. "I'm trying to help Alan get the right mix," he says. "The area has kind of a rock-and-roll vibe -- it's really blue-collar Cleveland. I want to have a place with great food and great atmosphere. It won't necessarily be a step down, it will be a step over."
The Harbor Pub building features a historic bar that runs the length of the building. Although the exterior of the building has been redone, Bell will finish out the interior himself. The property features about 2,000 square feet on each of the two floors, and Bell plans to use all of it with a two-story bar and restaurant. He's also toying with the idea of creating outdoor seating along the driveway area or in the back.
Bell, who perhaps is best known as the creator of the Flying Monkey Pub in Tremont, says that he was intrigued by Glazen's salesmanship and vision for the area. "Alan browbeat me for months. He's a good drumbeater who creates excitement and gets people to think about new ideas. I can see the potential -- the CDC is re-seeding the area with artists and non-absentee property owners."
Bell plans to open next summer along with Steve Schimoler's Crop Rocks. He is toying with the idea of a coal-fired pizza concept and is looking for an operator to run it.
Source: Tom Bell
Writer: Lee Chilcote
Although it's too early to announce the concept, operator or even the name, Bell says he's excited about the opportunity to help revitalize Waterloo. "I'm trying to help Alan get the right mix," he says. "The area has kind of a rock-and-roll vibe -- it's really blue-collar Cleveland. I want to have a place with great food and great atmosphere. It won't necessarily be a step down, it will be a step over."
The Harbor Pub building features a historic bar that runs the length of the building. Although the exterior of the building has been redone, Bell will finish out the interior himself. The property features about 2,000 square feet on each of the two floors, and Bell plans to use all of it with a two-story bar and restaurant. He's also toying with the idea of creating outdoor seating along the driveway area or in the back.
Bell, who perhaps is best known as the creator of the Flying Monkey Pub in Tremont, says that he was intrigued by Glazen's salesmanship and vision for the area. "Alan browbeat me for months. He's a good drumbeater who creates excitement and gets people to think about new ideas. I can see the potential -- the CDC is re-seeding the area with artists and non-absentee property owners."
Bell plans to open next summer along with Steve Schimoler's Crop Rocks. He is toying with the idea of a coal-fired pizza concept and is looking for an operator to run it.
Source: Tom Bell
Writer: Lee Chilcote
fast co. digs into 'world's first biocellar' in east cleveland
In a Fast Co. feature called "Turning A Vacant Cleveland House Into A Fancy Farm," California-based sustainability writer Adele Peters details the plans and construction of the world’s first BioCellar, located in East Cleveland.
"The BioCellar, the brainchild of a Cleveland biologist named Jean Loria, will use just the basement of the house -- the rest was torn down -- and will top it with a greenhouse so crops can grow inside. Why a cellar? At depths below four feet, the ground stays at a constant temperature, so even in the middle of a harsh Cleveland winter, the room won't get colder than 50 degrees. With light flooding in from the glass roof above, food can grow year round."
Read the rest of the crop report here.
"The BioCellar, the brainchild of a Cleveland biologist named Jean Loria, will use just the basement of the house -- the rest was torn down -- and will top it with a greenhouse so crops can grow inside. Why a cellar? At depths below four feet, the ground stays at a constant temperature, so even in the middle of a harsh Cleveland winter, the room won't get colder than 50 degrees. With light flooding in from the glass roof above, food can grow year round."
Read the rest of the crop report here.
For decades, the heart of University Circle was lifeless after 5 p.m. Uptown, a $65 million development of new shops, restaurants, markets and apartments, aimed to change that by becoming a new center of gravity for Cleveland’s cultural district. So, now that it’s halfway completed, how is Uptown doing?
time out chicago loves it some christmas ale
In a Time Out Chicago blurb titled “Drink this now: Great Lakes Brewing Company’s Christmas Ale,” blogger Karl Klockars raves about the liquid gold we Clevelanders know simply as "Crack Ale."
“The Christmas Ale is a revered beer in the Rust Belt. Criminals in Cleveland recently broke into the brewery and stole 500 feet of copper wiring, but left the Xmas Ale untouched," Klockars writes. "I choose to believe that this is less an indication of the idiocy of thieves, and more a belief that not even scofflaws would dare touch the Christmas Ale. As such, it’s perfectly okay to crack a few of these open well before the holiday.”
Klockars goes on to give a beer nerd’s detailed description of the brew, including this nugget: "This beer sets the bar once again -- as it does most years -- for what a winter warmer beer should be: It’s rich without being overwhelming. It's complex, spicy, savory and subtly sweet. And it's very drinkable."
Enjoy the full piece here.
“The Christmas Ale is a revered beer in the Rust Belt. Criminals in Cleveland recently broke into the brewery and stole 500 feet of copper wiring, but left the Xmas Ale untouched," Klockars writes. "I choose to believe that this is less an indication of the idiocy of thieves, and more a belief that not even scofflaws would dare touch the Christmas Ale. As such, it’s perfectly okay to crack a few of these open well before the holiday.”
Klockars goes on to give a beer nerd’s detailed description of the brew, including this nugget: "This beer sets the bar once again -- as it does most years -- for what a winter warmer beer should be: It’s rich without being overwhelming. It's complex, spicy, savory and subtly sweet. And it's very drinkable."
Enjoy the full piece here.
san fran dining editor praises cleveland food scene
Michael Bauer, the influential restaurant critic for the San Francisco Chronicle, recently penned a feature titled "Cleveland is a city that rocks to food."
"Last week I spent a few days in Cleveland, looking at a half-dozen high-profile restaurants. I wish I could have done more," is how Bauer kicks off the lengthy travel piece.
During his visit, the food editor and restaurant critic hit Sokolowski's, Dante, Greenhouse Tavern and the Velvet Tango Room, where "I had the best whiskey sour I can remember."
Of course, he also visited the West Side Market: "I also fell in love with the West Side Market, a city-owned facility that has been in business for more than 100 years."
He concludes the piece with this nugget: "Cleveland has the energy of a food town on the rise. And, for anyone who loves music and rock and roll -- after all, it’s the home of the Rock and Roll Hall of Fame -- it’s a city worth checking out."
Read it all right here.
"Last week I spent a few days in Cleveland, looking at a half-dozen high-profile restaurants. I wish I could have done more," is how Bauer kicks off the lengthy travel piece.
During his visit, the food editor and restaurant critic hit Sokolowski's, Dante, Greenhouse Tavern and the Velvet Tango Room, where "I had the best whiskey sour I can remember."
Of course, he also visited the West Side Market: "I also fell in love with the West Side Market, a city-owned facility that has been in business for more than 100 years."
He concludes the piece with this nugget: "Cleveland has the energy of a food town on the rise. And, for anyone who loves music and rock and roll -- after all, it’s the home of the Rock and Roll Hall of Fame -- it’s a city worth checking out."
Read it all right here.
st. louis food writer eats his way through the north coast
Reporting for the St. Louis Post-Dispatch, food writer Ian Froeb shares details of his recent visit to Cleveland, where he enjoyed stops at Greenhouse Tavern, West Side Market, Cleveland Museum of Art, and the Rock and Roll Hall of Fame and Museum.
“Another Cleveland must is the West Side Market. This gorgeous (inside and out) building houses more than 100 vendors including more butcher shops than you ever thought could fit under a single roof. “
Read the full story here.
“Another Cleveland must is the West Side Market. This gorgeous (inside and out) building houses more than 100 vendors including more butcher shops than you ever thought could fit under a single roof. “
Read the full story here.
Shaker Heights perhaps is better known for its handsome residential districts than its commercial areas. However, a new pop-up event aims to highlight local businesses in the Van Aken District, invite a few new ones to participate, and offer a new kind of winter market where people can shop close to home.
Pop Up Shaker will bring a range of local food and craft purveyors into Juma Gallery and Lucy's Sweet Surrender for a two-week run beginning Saturday, November 30th and going through Sunday, December 15th. Upcycle St. Clair's innovative Shop the Window event will brighten the windows of the vacant storefront between them.
"The goal is to encourage residents and others to look at Shaker as a great place to do business," says Katharyne Starinsky, an Economic Development Specialist with the City of Shaker Heights. "Construction on the Van Aken streetscape is starting next year. We want people to think about how great the future of the area will be."
Cleveland Culinary Launch and Kitchen will turn Juma Cafe into a marketplace for tantalizing foods; Cleveland Craft Connection will host a handmade market and teach crafting classes at Lucy's; and Shop the Window will allow visitors to purchase upcycled crafts simply by scanning the QR code with their smartphones.
"You can immediately purchase the gifts right then and there, and then they'll be available for pickup at Upcycle St. Clair, or they can be shipped," says Starinsky.
So far, everyone loves the idea, which has never before been tried in the City of Shaker Heights. "People are excited to be able to shop in their own community."
Source: Katharyne Starinsky
Writer: Lee Chilcote
Pop Up Shaker will bring a range of local food and craft purveyors into Juma Gallery and Lucy's Sweet Surrender for a two-week run beginning Saturday, November 30th and going through Sunday, December 15th. Upcycle St. Clair's innovative Shop the Window event will brighten the windows of the vacant storefront between them.
"The goal is to encourage residents and others to look at Shaker as a great place to do business," says Katharyne Starinsky, an Economic Development Specialist with the City of Shaker Heights. "Construction on the Van Aken streetscape is starting next year. We want people to think about how great the future of the area will be."
Cleveland Culinary Launch and Kitchen will turn Juma Cafe into a marketplace for tantalizing foods; Cleveland Craft Connection will host a handmade market and teach crafting classes at Lucy's; and Shop the Window will allow visitors to purchase upcycled crafts simply by scanning the QR code with their smartphones.
"You can immediately purchase the gifts right then and there, and then they'll be available for pickup at Upcycle St. Clair, or they can be shipped," says Starinsky.
So far, everyone loves the idea, which has never before been tried in the City of Shaker Heights. "People are excited to be able to shop in their own community."
Source: Katharyne Starinsky
Writer: Lee Chilcote
Shaker Heights entrepreneur Kai Wingo recently launched the Buckeye Mushroom Farm on a vacant lot on E. 127th Street off Buckeye Road. Wingo is growing oyster and garden giant mushrooms on beds and racks there. She also teaches classes and sells mushrooms under the moniker Kai's Kultured Mushrooms at the Coit Road Farmers Market.
"I'm a mushroom ambassador," she says. "I want people to know about benefits we get from mushrooms. I'm the only one I know of who's doing it at this scale."
Wingo began growing mushrooms four years ago, and launched her business when she got laid off from her job with the Cleveland Municipal School District. By then, she'd outgrown her home garden, so she applied for a vacant lot through the land bank. Recently, she also built a hoop house there to extend the growing season.
"Mushrooms are a powerhouse of nutrition," she explains. "The gardens also benefit because of the compost they provide. They're just a grand recycler."
Wingo says there is great untapped demand for local mushrooms, which are a high-value crop, and that her business and classes are taking off. "There's a long waiting list of farmers markets that would love to have mushrooms there, but there aren't any people to fill the niche, so that's why I'm teaching people."
Hough entrepreneur Mansfield Frazier also has tapped Wingo to grow 'shrooms at his new biocellar project. She can be reached via Facebook or by phone at 216-561-3200.
Source: Kai Wingo
Writer: Lee Chilcote
"I'm a mushroom ambassador," she says. "I want people to know about benefits we get from mushrooms. I'm the only one I know of who's doing it at this scale."
Wingo began growing mushrooms four years ago, and launched her business when she got laid off from her job with the Cleveland Municipal School District. By then, she'd outgrown her home garden, so she applied for a vacant lot through the land bank. Recently, she also built a hoop house there to extend the growing season.
"Mushrooms are a powerhouse of nutrition," she explains. "The gardens also benefit because of the compost they provide. They're just a grand recycler."
Wingo says there is great untapped demand for local mushrooms, which are a high-value crop, and that her business and classes are taking off. "There's a long waiting list of farmers markets that would love to have mushrooms there, but there aren't any people to fill the niche, so that's why I'm teaching people."
Hough entrepreneur Mansfield Frazier also has tapped Wingo to grow 'shrooms at his new biocellar project. She can be reached via Facebook or by phone at 216-561-3200.
Source: Kai Wingo
Writer: Lee Chilcote
Predictably, Paul Benner and Justin Carson came up with their idea to launch a brewing incubator over a couple of strong pints at a local alehouse. Benner owns the Cleveland Brew Shop, a homebrew supply store in Tremont, and Carson runs JC Beertech, a company that installs and cleans draft beer lines.
Two weeks ago, JC Beertech moved its 40-person office from Medina to a renovated building in Ohio City. The company occupies the second floor of the Tomasch building at 4125 Lorain Avenue, which was built 100 years ago as a Czech social hall. Benner and Carson are now hard at work on renovations to the first floor, which by next spring will be home to Platform Brewing Company.
JC Beertech's new offices feature gleaming hardwood floors, the original bar from the Czech social hall, solar tubes that introduce natural light and windows that overlook Lorain. The stout brick building's exterior has been completely renovated with new storefront windows, and signage will be added when the project is completed.
Platform, a microbrewery and brewing incubator, will occupy 5,000 square feet on the first floor. The space, part of which was a former bowling alley for the Czech hall, has slender planked hardwood floors that are being restored. A 20-foot-tall garage door will open to a spacious new beer garden. The Plum, a cafe and sandwich shop opening next door, will provide food from a shared kitchen.
Platform will brew beer for consumption on premises and sale to restaurants, offer contract brewing services for restaurants that want to brew their own beer, and hold classes and other instructional programs for homebrewers who want to break into the industry. Benner says it's the only brewing incubator he's aware of in the country.
"We're excited about creating a new district in Ohio City," Benner says of Lorain Avenue between W. 45th and Fulton, which is considered part of SoLo (South of Lorain). "We'll have people here from seven in the morning until ten at night."
In spring, Benner will plant hops vines that will grow over trellises in the rear of the building and along the alleyway next to the building so that they're visible from the street.
Source: Paul Benner
Writer: Lee Chilcote
Two weeks ago, JC Beertech moved its 40-person office from Medina to a renovated building in Ohio City. The company occupies the second floor of the Tomasch building at 4125 Lorain Avenue, which was built 100 years ago as a Czech social hall. Benner and Carson are now hard at work on renovations to the first floor, which by next spring will be home to Platform Brewing Company.
JC Beertech's new offices feature gleaming hardwood floors, the original bar from the Czech social hall, solar tubes that introduce natural light and windows that overlook Lorain. The stout brick building's exterior has been completely renovated with new storefront windows, and signage will be added when the project is completed.
Platform, a microbrewery and brewing incubator, will occupy 5,000 square feet on the first floor. The space, part of which was a former bowling alley for the Czech hall, has slender planked hardwood floors that are being restored. A 20-foot-tall garage door will open to a spacious new beer garden. The Plum, a cafe and sandwich shop opening next door, will provide food from a shared kitchen.
Platform will brew beer for consumption on premises and sale to restaurants, offer contract brewing services for restaurants that want to brew their own beer, and hold classes and other instructional programs for homebrewers who want to break into the industry. Benner says it's the only brewing incubator he's aware of in the country.
"We're excited about creating a new district in Ohio City," Benner says of Lorain Avenue between W. 45th and Fulton, which is considered part of SoLo (South of Lorain). "We'll have people here from seven in the morning until ten at night."
In spring, Benner will plant hops vines that will grow over trellises in the rear of the building and along the alleyway next to the building so that they're visible from the street.
Source: Paul Benner
Writer: Lee Chilcote
Phoenix Coffee, known for setting the standard for Cleveland coffee culture throughout the past two decades, recently moved into a airy new digs on Coventry Road. The roomy, contemporary storefront boasts large windows and a design that incorporates reclaimed materials.
Coffee Director Christopher Feran says that Phoenix's goal was to relocate from its unworkable space down the block to a storefront that it could completely customize, adding to the renaissance of local businesses near the northern end of Coventry.
With help from a low-interest storefront renovation loan from the City of Cleveland Heights, Phoenix completely renovated the space, which formerly housed C. Jones Coffee and Tea. The design incorporates reclaimed materials such as Mason jar lanterns, old subway tile, a wood planking design accent with Phoenix Coffee logo and a cream station made from an old cog from Bethlehem Steel. AODK, Rust Belt Welding and the Foundry Project all helped with the project.
The new Phoenix coffee shop also has a pour-over bar, where customers can sit and watch coffee being made to order by the cup, a growing trend in artisan coffee over the past several years.
Next up: Phoenix is scouting for a fourth location with commissary space, a central kitchen where food and coffee can be prepared in an open and viewable space. Ideal locations include the near west side, including Ohio City.
Source: Christopher Feran
Writer: Lee Chilcote
Coffee Director Christopher Feran says that Phoenix's goal was to relocate from its unworkable space down the block to a storefront that it could completely customize, adding to the renaissance of local businesses near the northern end of Coventry.
With help from a low-interest storefront renovation loan from the City of Cleveland Heights, Phoenix completely renovated the space, which formerly housed C. Jones Coffee and Tea. The design incorporates reclaimed materials such as Mason jar lanterns, old subway tile, a wood planking design accent with Phoenix Coffee logo and a cream station made from an old cog from Bethlehem Steel. AODK, Rust Belt Welding and the Foundry Project all helped with the project.
The new Phoenix coffee shop also has a pour-over bar, where customers can sit and watch coffee being made to order by the cup, a growing trend in artisan coffee over the past several years.
Next up: Phoenix is scouting for a fourth location with commissary space, a central kitchen where food and coffee can be prepared in an open and viewable space. Ideal locations include the near west side, including Ohio City.
Source: Christopher Feran
Writer: Lee Chilcote
asiatown neighborhood an example of immigration as job creator
In a Slate post titled “Cleveland Chinese immigration: New people create new jobs,” Matthew Yglesias writes of his experience eating some Chinese food in Cleveland’s “Asiantown” neighborhood -- an area occupied by a growing collection of Asian restaurants and markets.
“I had a meal there that probably exceeds any Chinese cooking you can find in DC proper and would count as quite good even by the standards of the more immigrant-heavy suburbs in Rockville or Northern Virginia," the writer boasts.
Yglesias goes on to detail how the newcomers create “new jobs” by offering an “authentic experience” that might not otherwise be available. And while opponents to immigration fear “outsiders” might appropriate available jobs, consider the possibility of additional job creation that comes with fixing up buildings and delivering supplies.
Check out the full piece here.
“I had a meal there that probably exceeds any Chinese cooking you can find in DC proper and would count as quite good even by the standards of the more immigrant-heavy suburbs in Rockville or Northern Virginia," the writer boasts.
Yglesias goes on to detail how the newcomers create “new jobs” by offering an “authentic experience” that might not otherwise be available. And while opponents to immigration fear “outsiders” might appropriate available jobs, consider the possibility of additional job creation that comes with fixing up buildings and delivering supplies.
Check out the full piece here.
The Enterprise Nurture an Idea Crowdrise Challenge offers entrepreneurs the opportunity to win $10,000 by competing to raise the most money online. Eleven innovative ideas in Cleveland are competing between now and November 8th for that big grand prize.
Ideas include a bike composting business in Gordon Square, an initiative to open retail startups in former shipping containers in downtown parking lots, a healthy corner store in Tremont, and a food cooperative distribution center in St. Clair Superior.
Daniel Brown of Rust Belt Gardens studied successful operations in other cities before setting his sights on launching a bike composting business. He says that such a business not only can be profitable, but also can help homeowners divert waste from landfills, create green-collar jobs and improve soil at community gardens.
"We need to buy specialized bikes and trailers, get the website up and running, and start to educate people about what is compostable and not compostable," Brown says of his startup. His partners in the challenge are Detroit Shoreway Community Development, Bike Cleveland and Groundz Recycling.
Cleveland Bike Composting would charge $10 to $25 per month to pick up five-gallon compost buckets from a home or business, depending on how often it is scheduled.
"At our community garden, we can't compost enough," says Brown of the demand. "Purchasing compost is expensive, but the process to make it is fairly easy if you know what you're doing. People in Cleveland are really buying into the local foods movement, and that lends itself to there being demand for a composting service."
Currently, there is no business in Cleveland that helps individual homeowners to compost, much less that does so by bike, which raises the sustainability to a new level of green.
Source: Daniel Brown
Writer: Lee Chilcote
Ideas include a bike composting business in Gordon Square, an initiative to open retail startups in former shipping containers in downtown parking lots, a healthy corner store in Tremont, and a food cooperative distribution center in St. Clair Superior.
Daniel Brown of Rust Belt Gardens studied successful operations in other cities before setting his sights on launching a bike composting business. He says that such a business not only can be profitable, but also can help homeowners divert waste from landfills, create green-collar jobs and improve soil at community gardens.
"We need to buy specialized bikes and trailers, get the website up and running, and start to educate people about what is compostable and not compostable," Brown says of his startup. His partners in the challenge are Detroit Shoreway Community Development, Bike Cleveland and Groundz Recycling.
Cleveland Bike Composting would charge $10 to $25 per month to pick up five-gallon compost buckets from a home or business, depending on how often it is scheduled.
"At our community garden, we can't compost enough," says Brown of the demand. "Purchasing compost is expensive, but the process to make it is fairly easy if you know what you're doing. People in Cleveland are really buying into the local foods movement, and that lends itself to there being demand for a composting service."
Currently, there is no business in Cleveland that helps individual homeowners to compost, much less that does so by bike, which raises the sustainability to a new level of green.
Source: Daniel Brown
Writer: Lee Chilcote
Brittany Gonzalez and Alicia Candelario started La Banana Frita on a dare from friend and comedian Ramon Rivas. He was having a show at the Grog Shop in Cleveland Heights last May and he wanted his guests to have food. The childhood friends accepted Rivas’ dare and began selling fried plantains, or tostones, at the show.
“We’re by no means chefs,” says Gonzalez. “We just make them like our grandmothers and mothers made them.” The pair has fond memories of growing up as neighbors in South Lorain and smelling the plantains cooking. They enjoy sharing their heritage with Clevelanders.
“We really like watching people try them,” says Candelario. “Right off the bat they really enjoy them, even younger people and children.” The two have been hitting the Cleveland Flea, some comedy shows and even picked up a few catering jobs. “We’ve just kind of been bopping around town, trying to get out there,” adds Gonzalez.
La Banana Frita’s plantains come with some unique toppings. “The people of Cleveland love pulled pork,” says Gonzales. “That, coupled with spicy no-mayo coleslaw and a drizzle of Sriracha. Wow. We sell out every time.” But it seems like whatever Gonzalez and Candelario put on top of the crispy fried plantains, they’re a hit.
“Recently, our plantains with smoked salmon, fried egg, and dill sauce were a huge hit at the Hingetown Market,” says Gonzalez. “We'll definitely be bringing that back again for the folks that missed out.” Councilman Joe Cimperman showed up at their Hingetown stand, but La Banana Frita had just sold out.
La Banana Frita plans to expand to include a mail order business, shipping frozen plantains and sauces around the country. “So whenever they have a craving, they can pop them open, heat, and enjoy,” says Gonzalez. They also hope to get a cart or food truck to hit more outdoor events and expand their catering business in the winter months.
Sources: Brittany Gonzalez and Alicia Candelario
Writer: Karin Connelly
“We’re by no means chefs,” says Gonzalez. “We just make them like our grandmothers and mothers made them.” The pair has fond memories of growing up as neighbors in South Lorain and smelling the plantains cooking. They enjoy sharing their heritage with Clevelanders.
“We really like watching people try them,” says Candelario. “Right off the bat they really enjoy them, even younger people and children.” The two have been hitting the Cleveland Flea, some comedy shows and even picked up a few catering jobs. “We’ve just kind of been bopping around town, trying to get out there,” adds Gonzalez.
La Banana Frita’s plantains come with some unique toppings. “The people of Cleveland love pulled pork,” says Gonzales. “That, coupled with spicy no-mayo coleslaw and a drizzle of Sriracha. Wow. We sell out every time.” But it seems like whatever Gonzalez and Candelario put on top of the crispy fried plantains, they’re a hit.
“Recently, our plantains with smoked salmon, fried egg, and dill sauce were a huge hit at the Hingetown Market,” says Gonzalez. “We'll definitely be bringing that back again for the folks that missed out.” Councilman Joe Cimperman showed up at their Hingetown stand, but La Banana Frita had just sold out.
La Banana Frita plans to expand to include a mail order business, shipping frozen plantains and sauces around the country. “So whenever they have a craving, they can pop them open, heat, and enjoy,” says Gonzalez. They also hope to get a cart or food truck to hit more outdoor events and expand their catering business in the winter months.
Sources: Brittany Gonzalez and Alicia Candelario
Writer: Karin Connelly
Starting a successful food-based business takes more than a great idea and the ability to cook. Like any entrepreneurial venture, food startups require planning, money and a willingness to be flexible. But those who do dive in have found there's plenty of guidance, support and collaboration in the local food startup community.
It's no easy feat to win unanimous approval from the City of Cleveland's Board of Zoning Appeals (BOZA) for a variance to open a new bar in Ohio City. With parking scarce in the densely built neighborhood, such a prized variance typically is required for opening any kind of new establishment.
Yet Jukebox, a new bar set to open in the Hingetown area of that neighborhood early next year, earned that approval from BOZA this week, and owner Alex Budin is set to begin the build-out process.
"I want people in Ohio City and Cleveland to embrace this as their jukebox for the city," says Budin, a 29-year-old who is in the process of relocating to Cleveland from Chicago.
Budin has purchased a 100-CD jukebox that he will fill with a mixture of rock and roll classics, music by artists who are coming through town, local artists, obscure picks and even crowd-sourced suggestions from social media and other sources.
The music selection will change frequently and the jukebox will be free or "pay what you like," akin to how Radiohead has released recent albums.
To ensure that tipsy patrons don't program six Michael Jackson songs in a row, Budin is planning to establish some tongue-in-cheek jukebox rules. He also will create a "juke-book" that will help familiarize patrons with less familiar artists, albums, and tracks.
"You're not going to see Katy Perry in the jukebox, but you'll see familiar artists," he says.
Aside from the music, the cozy 1,300-square-foot tavern will feature six to 10 draft beers (many of them local), cocktails, wine and a limited food menu that includes flatbread pizzas. Just don't say the phrase "sports bar." There will be TVs, he allows, but that's not going to be the focus.
"Ohio City has become such a vibrant place -- it's really a destination," Budin says. "As Hingetown evolves, my hope is this becomes more of a neighborhood spot for local residents. There are 200-plus new apartments set to open here. I'm hoping it's a walkable place, and that people can get their coffee at Rising Star in the morning, then grab a beer and light food at Jukebox in the evening."
Jukebox will be located in the Striebinger Block at the corner of W. 29th and Detroit.
Source: Alex Budin
Writer: Lee Chilcote
Yet Jukebox, a new bar set to open in the Hingetown area of that neighborhood early next year, earned that approval from BOZA this week, and owner Alex Budin is set to begin the build-out process.
"I want people in Ohio City and Cleveland to embrace this as their jukebox for the city," says Budin, a 29-year-old who is in the process of relocating to Cleveland from Chicago.
Budin has purchased a 100-CD jukebox that he will fill with a mixture of rock and roll classics, music by artists who are coming through town, local artists, obscure picks and even crowd-sourced suggestions from social media and other sources.
The music selection will change frequently and the jukebox will be free or "pay what you like," akin to how Radiohead has released recent albums.
To ensure that tipsy patrons don't program six Michael Jackson songs in a row, Budin is planning to establish some tongue-in-cheek jukebox rules. He also will create a "juke-book" that will help familiarize patrons with less familiar artists, albums, and tracks.
"You're not going to see Katy Perry in the jukebox, but you'll see familiar artists," he says.
Aside from the music, the cozy 1,300-square-foot tavern will feature six to 10 draft beers (many of them local), cocktails, wine and a limited food menu that includes flatbread pizzas. Just don't say the phrase "sports bar." There will be TVs, he allows, but that's not going to be the focus.
"Ohio City has become such a vibrant place -- it's really a destination," Budin says. "As Hingetown evolves, my hope is this becomes more of a neighborhood spot for local residents. There are 200-plus new apartments set to open here. I'm hoping it's a walkable place, and that people can get their coffee at Rising Star in the morning, then grab a beer and light food at Jukebox in the evening."
Jukebox will be located in the Striebinger Block at the corner of W. 29th and Detroit.
Source: Alex Budin
Writer: Lee Chilcote
toast chefs horvath and plank praised in industry mag
In a Restaurant Hospitality feature titled “Toast: One of Cleveland’s most exciting new restaurants,” editor Michael Sanson highlights the amazing job chefs Joe Horvath and Jennifer Plank are doing at their farm-to-table restaurant in the Gordon Square neighborhood.
“Recent menu items that have thrilled diners and critics alike include a rolled egg crepe filled with smoked perch, pickled strawberries and a dill crème fraiche; lamb ribs with pickled red cabbage and cucumber yogurt sauce; and mini French toast topped with sausage, a spicy maple glaze and a fried egg.”
The young pair -- recently engaged to be married -- are expats from Jonathon Sawyer’s Greenhouse Tavern and Noodlecat restaurants.
Read the full story here.
“Recent menu items that have thrilled diners and critics alike include a rolled egg crepe filled with smoked perch, pickled strawberries and a dill crème fraiche; lamb ribs with pickled red cabbage and cucumber yogurt sauce; and mini French toast topped with sausage, a spicy maple glaze and a fried egg.”
The young pair -- recently engaged to be married -- are expats from Jonathon Sawyer’s Greenhouse Tavern and Noodlecat restaurants.
Read the full story here.
When Terry Frick opened Frickaccio’s at the West Side Market in 2004, she began with the widely popular pizza bagels, a market staple for countless fans. The snacks even made an appearance on the Food Network when Jeff Mauro, aka The Sandwich King, stopped by Frickaccio’s last year to sample them.
Business went well, and soon Frick expanded into pizza dough balls. Frick offers more than 10 different flavors. She caters to the dietary needs of her customers, offering gluten free and even oil free varieties. The dough balls are such hot sellers that Frick now offers a variety of artisan breads, from pepperoni loaves to sourdough.
“I’ve always thought that bread is the staple of life,” explains Frick. “One misunderstanding about bread is that it’s quick and easy to make. But really good bread takes time to make.” In the past year Frick expanded her staff from three people to nine, including a professional breadsmith and a chef.
Last year, Frick opened a production shop in Fairview Park to keep up with increased volumes. “We offer a little bit of everything,” Frick says of the production center. Her selection includes the dough balls, the pizza bagels, breads and assorted pastas.
Frickaccio’s dough balls are now in four local grocery stores. Frick ships the pizza bagels nationwide and is considering launching a line of frozen products.
And Frick keeps it local. “I try to use all local stuff,” she says. “I have found that the best thing for supporting each other and networking is to use each other.”
Business continues to boom. Frick is in the process of expanding her stand at the West Side Market. Her latest endeavor includes launching a line of certified organic dough balls. She currently offers three varieties, using either their homemade organic yeast or organic yeast imported from Germany. Frickaccio’s has launched a Kickstarter campaign to expand the organic line, buy additional equipment and expand the staff.
Source: Terry Frick
Writer: Karin Connelly
Business went well, and soon Frick expanded into pizza dough balls. Frick offers more than 10 different flavors. She caters to the dietary needs of her customers, offering gluten free and even oil free varieties. The dough balls are such hot sellers that Frick now offers a variety of artisan breads, from pepperoni loaves to sourdough.
“I’ve always thought that bread is the staple of life,” explains Frick. “One misunderstanding about bread is that it’s quick and easy to make. But really good bread takes time to make.” In the past year Frick expanded her staff from three people to nine, including a professional breadsmith and a chef.
Last year, Frick opened a production shop in Fairview Park to keep up with increased volumes. “We offer a little bit of everything,” Frick says of the production center. Her selection includes the dough balls, the pizza bagels, breads and assorted pastas.
Frickaccio’s dough balls are now in four local grocery stores. Frick ships the pizza bagels nationwide and is considering launching a line of frozen products.
And Frick keeps it local. “I try to use all local stuff,” she says. “I have found that the best thing for supporting each other and networking is to use each other.”
Business continues to boom. Frick is in the process of expanding her stand at the West Side Market. Her latest endeavor includes launching a line of certified organic dough balls. She currently offers three varieties, using either their homemade organic yeast or organic yeast imported from Germany. Frickaccio’s has launched a Kickstarter campaign to expand the organic line, buy additional equipment and expand the staff.
Source: Terry Frick
Writer: Karin Connelly
ny post explores the local scene, lauds city's 'revival'
In a New York Post feature titled “Cleveland is Seeing a Revival,” writer Jennifer Ceasar explores some of Cleveland’s attractions, which increasingly are garnering attention outside of Northeast Ohio.
“If you were an Ohioan back in the early ’80s, you might remember 'New York’s the Big Apple, but Cleveland’s a Plum,' an ad campaign to rebrand the failing Rust Belt town. Though it never stuck, today’s Cleveland is earning laurels for its homegrown talent, like Iron Chef Michael Symon, along with farm-to-table eateries, award-winning craft breweries and cool art spaces.”
Some of the writer's many stops included Ohio City, home of Flying Fig, Great Lakes Brewing Company and the Transformer Station, Tremont, which houses some of the city’s best eateries, and University Circle, where many of Cleveland’s top cultural attractions reside.
Check out the full piece here.
“If you were an Ohioan back in the early ’80s, you might remember 'New York’s the Big Apple, but Cleveland’s a Plum,' an ad campaign to rebrand the failing Rust Belt town. Though it never stuck, today’s Cleveland is earning laurels for its homegrown talent, like Iron Chef Michael Symon, along with farm-to-table eateries, award-winning craft breweries and cool art spaces.”
Some of the writer's many stops included Ohio City, home of Flying Fig, Great Lakes Brewing Company and the Transformer Station, Tremont, which houses some of the city’s best eateries, and University Circle, where many of Cleveland’s top cultural attractions reside.
Check out the full piece here.
Welcome to Waterloo, which is fast becoming the weirdest, most creative strip in Cleveland. Thanks to a $1 million grant from the Kresge Foundation, this neighborhood will increase to 25 the number of new arts-based businesses that recently opened along the main drag.
The Hildebrandt Artist Collective is set to open studio and gallery space in the historic Hildebrandt building, a gigantic warehouse located on Walton Avenue on Cleveland's near west side, sometime next month.
The group joins existing tenants Rust Belt Welding, Soulcraft Woodshop and Wake Robin Fermented Foods in the sprawling complex, which was built a century ago as a meat packing company but has evolved into a hub for local food and art.
Fiber artist Katie Simmons says that she launched the space with about 10 other artists to provide affordable, collaborative workspace for young, emerging artists.
"A lot of these artists have just graduated from college, and they don't have a lot of extra funds, yet being an artist is difficult if you don't have space," she says. "By having a shared space, everybody brings something to the table and we can collaborate with one another, and yet we each have our own space, too."
The group also plans to open a gallery called The Lunchroom, and the entire building will be open for a First Friday art walk beginning in December.
"The building is always evolving," says Simmons, who also works at Great Lakes Brewing Company. "There are more artists moving in here."
Source: Katie Simmons
Writer: Lee Chilcote
The group joins existing tenants Rust Belt Welding, Soulcraft Woodshop and Wake Robin Fermented Foods in the sprawling complex, which was built a century ago as a meat packing company but has evolved into a hub for local food and art.
Fiber artist Katie Simmons says that she launched the space with about 10 other artists to provide affordable, collaborative workspace for young, emerging artists.
"A lot of these artists have just graduated from college, and they don't have a lot of extra funds, yet being an artist is difficult if you don't have space," she says. "By having a shared space, everybody brings something to the table and we can collaborate with one another, and yet we each have our own space, too."
The group also plans to open a gallery called The Lunchroom, and the entire building will be open for a First Friday art walk beginning in December.
"The building is always evolving," says Simmons, who also works at Great Lakes Brewing Company. "There are more artists moving in here."
Source: Katie Simmons
Writer: Lee Chilcote