Local Food Economy
"Ever dream of running your own restaurant as an executive chef, pastry chef or sommelier?"
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth
That is the question asked by leaders of EDWINS Leadership & Restaurant Institute. Fulfilling that dream would be a challenge for most anyone, but what about a person reentering society after incarceration?
Hoping to provide the answer is Brandon Chrostowski, general manager, sommelier and fromanger at L'Albatros restaurant. He is also founder of EDWINS, a Cleveland nonprofit providing free restaurant training to underprivileged adults. The 26-week program teaches cooking methods, pastry techniques, food pairings, nutrition and other facets that come with the culinary arts.
Ohio's recidivism rate stands at about 30 percent, according to the Ohio Department of Rehabilitation and Correction. Chrostowski, 33, believes these numbers reflect the lack of opportunities available for ex-inmates.
"There's no guidance and no jobs out there," he says. "Our goal is to provide these people with a skill and a solid path."
Students are rotated through every station of a restaurant, providing them with a variety of skills and real-world experience. Over the last two years, the program has assisted about 30 graduates in finding employment as line cooks, dishwashers and servers. Some students have already been promoted from these entry-level positions.
Chrostowski hit his own "rough patch" a decade ago, and was able to go back to school and hone his culinary craft. The restaurateur wants others to have the same opportunity he did. EDWINS' ultimate goal is to open a restaurant staffed entirely by program graduates.
"Everyone deserves a second shot," Chrostowski says. "This is a chance for people to change their lives."
SOURCE: Brandon Chrostowski
WRITER: Douglas J. Guth
chef chris hodgson nominated by food & wine magazine
In a Food & Wine post titled “The People’s Best New Chef: Great Lakes,” Cleveland’s own Chris Hodgson is a nominee for the magazine’s well-known award.
He is among 100 outstanding chefs, divided into 10 regions, who will compete for votes from the general public. The chef with the most votes in each region will be named a finalist and the finalist with the most votes overall will be named The People’s Best New Chef. The winner will be featured in the July issue.
Hodgson’s bio gives him kudos for being appreciated “because he pioneered Cleveland’s acclaimed food-truck scene with his quirky takes on American comfort food, now featured at this brick-and-mortar spot,” referring to his restaurant Hodge’s.
The post goes on to talk about his culinary background training at Le Cordon Bleu in Scottsdale and his work at Christopher’s Crush (Phoenix) and The Spotted Pig (New York City) before returning to Cleveland to found Dim and Dem Sum Truck.
Fans are asked to vote for the Cleveland chef. Voting runs now through 3/18/13. Visit here to cast yours http://www.foodandwine.com/peoples-best-new-chef/great-lakes
He is among 100 outstanding chefs, divided into 10 regions, who will compete for votes from the general public. The chef with the most votes in each region will be named a finalist and the finalist with the most votes overall will be named The People’s Best New Chef. The winner will be featured in the July issue.
Hodgson’s bio gives him kudos for being appreciated “because he pioneered Cleveland’s acclaimed food-truck scene with his quirky takes on American comfort food, now featured at this brick-and-mortar spot,” referring to his restaurant Hodge’s.
The post goes on to talk about his culinary background training at Le Cordon Bleu in Scottsdale and his work at Christopher’s Crush (Phoenix) and The Spotted Pig (New York City) before returning to Cleveland to found Dim and Dem Sum Truck.
Fans are asked to vote for the Cleveland chef. Voting runs now through 3/18/13. Visit here to cast yours http://www.foodandwine.com/peoples-best-new-chef/great-lakes
During a recent address at the City Club of Cleveland, Joel Ratner of Neighborhood Progress Inc. touted recent success stories that the nonprofit has invested in, including a new home for The Intergenerational School underway at the Saint Luke's campus.
Ratner believes that even though Cleveland has been hard hit by the foreclosure crisis, the city can stabilize its population and begin to grow again through promoting thoughtful, equitable, synergistic development that helps everyone succeed.
"For a long time, there was a debate over whether it makes sense to invest in people or place," said Ratner. "However, we believe it should be people and place."
Ratner cited Pittsburgh as an example of a city whose population has been right-sized and has even begun to grow again in recent years.
As examples of why community development matters, Ratner presented statistics showing that neighborhoods where NPI invested heavily over the past decade not only fell less steeply in the recession, but are also coming back more quickly than others. He also believes that every Cleveland neighborhood can be successful.
Ratner touted the recently-announced Slavic Village Reclaim Project, which leverages private investment by Safeco Properties and Forest City to help rehab 2,000+ properties on 440 acres, as one example of innovative best practices.
He also cited NPI's partnership with the Key Bank Financial Education Center to help low-income residents build wealth through savings and investment programs. Through a possible merger with Cleveland Neighborhood Development Coalition and LiveCleveland, Ratner hopes to begin serving additional neighborhoods.
Source: Joel Ratner
Writer: Lee Chilcote
Ratner believes that even though Cleveland has been hard hit by the foreclosure crisis, the city can stabilize its population and begin to grow again through promoting thoughtful, equitable, synergistic development that helps everyone succeed.
"For a long time, there was a debate over whether it makes sense to invest in people or place," said Ratner. "However, we believe it should be people and place."
Ratner cited Pittsburgh as an example of a city whose population has been right-sized and has even begun to grow again in recent years.
As examples of why community development matters, Ratner presented statistics showing that neighborhoods where NPI invested heavily over the past decade not only fell less steeply in the recession, but are also coming back more quickly than others. He also believes that every Cleveland neighborhood can be successful.
Ratner touted the recently-announced Slavic Village Reclaim Project, which leverages private investment by Safeco Properties and Forest City to help rehab 2,000+ properties on 440 acres, as one example of innovative best practices.
He also cited NPI's partnership with the Key Bank Financial Education Center to help low-income residents build wealth through savings and investment programs. Through a possible merger with Cleveland Neighborhood Development Coalition and LiveCleveland, Ratner hopes to begin serving additional neighborhoods.
Source: Joel Ratner
Writer: Lee Chilcote
huffpo story touts ecdi commitment to green city growers
In a Huffington Post blog post titled “Cleveland Start-Up Seeing Green,” Emily Sullivan explains how the Economic & Community Development Institute (ECDI) is assisting Evergreen Cooperative’s latest venture, Green City Growers Cooperative, in operating a 3.25-acre hydroponic greenhouse and packing facility on Cleveland’s east side.
“The Greenhouse, and its employee-owners, will produce over 6,000,000 heads of lettuce and other leafy vegetables a year, all intended for local consumption,” Sullivan explains.
The choice for ECDI to support the cooperative was simple due to the fact its business model stood out.
“The opportunity to work with Green City Growers' cooperative provided the perfect starting point for ECDI to get involved in healthy food initiatives across the Northeast Ohio region.”
Read the full story here.
“The Greenhouse, and its employee-owners, will produce over 6,000,000 heads of lettuce and other leafy vegetables a year, all intended for local consumption,” Sullivan explains.
The choice for ECDI to support the cooperative was simple due to the fact its business model stood out.
“The opportunity to work with Green City Growers' cooperative provided the perfect starting point for ECDI to get involved in healthy food initiatives across the Northeast Ohio region.”
Read the full story here.
As part of the city's 10-year initiative Sustainable Cleveland 2019, 2013 is being called the Year of Advanced and Renewable Energy. Evidenced by measures big and small -- both civic and private -- Cleveland continues to inch toward becoming a "Green City on a Blue Lake."
Cleveland has gained a reputation nationally for its vibrant local food culture. The city's foodie status has gotten quite a bit bigger - literally - thanks to Green City Growers Cooperative, a 3.25-acre greenhouse that celebrated its official opening on Feb. 25.
Size matters at the hydroponic, high-tech greenhouse, which aims to produce three million heads of lettuce and 300,000 pounds of herbs annually to vendors within a 50-mile radius from its location in Cleveland’s Central neighborhood.
"It's the largest food production greenhouse in an urban area in the U.S.," says Mary Donnell, CEO of Green City Growers.
The greenhouse, which is the size of three football fields, grows its healthy wares in nutrient-rich water rather than soil. The year-round venture, overseen by the nonprofit Evergreen Cooperative Corporation, started harvesting crops in January and is already producing about 60,000 heads of lettuce per week. Green City Growers customers include grocery stores and restaurants.
Planting the leafy goods are local residents. The 25 Clevelanders Green City Growers hired to run the operation will become employee-owners of the cooperative business, receiving a living wage and health insurance.
Besides producing those tasty eats, the goal is create jobs and build financial assets for residents of Cleveland's underserved neighborhoods, says Donnell, whose background includes helping to create a hydroponic greenhouse program for The Ohio State University. The project's key partners include the City of Cleveland, the Cleveland Foundation, PNC Bank and the National Development Council.
Cleveland's new greenhouse is an economic development project that could mean better things for an inner-city neighborhood. "It's wonderful that we have this in the heart of the city," Donnell says.
SOURCE: Mary Donnell
WRITER: Douglas J. Guth
Size matters at the hydroponic, high-tech greenhouse, which aims to produce three million heads of lettuce and 300,000 pounds of herbs annually to vendors within a 50-mile radius from its location in Cleveland’s Central neighborhood.
"It's the largest food production greenhouse in an urban area in the U.S.," says Mary Donnell, CEO of Green City Growers.
The greenhouse, which is the size of three football fields, grows its healthy wares in nutrient-rich water rather than soil. The year-round venture, overseen by the nonprofit Evergreen Cooperative Corporation, started harvesting crops in January and is already producing about 60,000 heads of lettuce per week. Green City Growers customers include grocery stores and restaurants.
Planting the leafy goods are local residents. The 25 Clevelanders Green City Growers hired to run the operation will become employee-owners of the cooperative business, receiving a living wage and health insurance.
Besides producing those tasty eats, the goal is create jobs and build financial assets for residents of Cleveland's underserved neighborhoods, says Donnell, whose background includes helping to create a hydroponic greenhouse program for The Ohio State University. The project's key partners include the City of Cleveland, the Cleveland Foundation, PNC Bank and the National Development Council.
Cleveland's new greenhouse is an economic development project that could mean better things for an inner-city neighborhood. "It's wonderful that we have this in the heart of the city," Donnell says.
SOURCE: Mary Donnell
WRITER: Douglas J. Guth
chef sawyer's local-food efforts grab attention of new york times
In a New York Times feature titled “Locally Grown Gets Tricky in the Cold,” writer Dan Saltzstein discusses the difficulty chefs face when trying to keep their menus locally focused at a time of year when not a whole lot is being grown.
"Locally grown. Market-sourced. Farm to table: These phrases have become the mantras of the American menu, promising ingredients that are supremely fresh, in season and produced within a tight radius of the restaurant," writes Saltzstein. "But what can they possibly mean in the dead of winter, in northerly climes where farms are battened down and the earth is as hard as a raw cabbage?"
Cleveland’s Jonathon Sawyer takes the winter months in stride.
“We sort of look at winter the way an old-school chef looks at frugality,” said Jonathon Sawyer of the Greenhouse Tavern, in Cleveland. “We take more time with dishes because we have less to put on the plate.”
Saltzstein also mentions Sawyer’s “Sustainability Initiatives,” including the bottling of his own vinegar and pantry full of preserved items.
"Locally grown. Market-sourced. Farm to table: These phrases have become the mantras of the American menu, promising ingredients that are supremely fresh, in season and produced within a tight radius of the restaurant," writes Saltzstein. "But what can they possibly mean in the dead of winter, in northerly climes where farms are battened down and the earth is as hard as a raw cabbage?"
Cleveland’s Jonathon Sawyer takes the winter months in stride.
“We sort of look at winter the way an old-school chef looks at frugality,” said Jonathon Sawyer of the Greenhouse Tavern, in Cleveland. “We take more time with dishes because we have less to put on the plate.”
Saltzstein also mentions Sawyer’s “Sustainability Initiatives,” including the bottling of his own vinegar and pantry full of preserved items.
Check out the rest of the interesting piece here.
Cleveland is quietly transforming from a meat-and-potatoes to a beets-and-tomatoes kind of town -- at least at the edges. Not only are there more meat-free diners in Cleveland. But vegans are finding more meat-free dinners thanks to progressive new eateries and chefs, who are more than eager to please this growing faction of foodies.
Dan Malz is a science guy and a rum aficionado who always dreamed of making his own rum. Three years ago over a pint of Guinness, that dream was on the way to becoming a reality. That's when Malz and his three business partners, John Marek, Keith Sutton and Matthew Zappernick, founded Portside Distillery, Cleveland’s first distillery since Prohibition.
Portside Distillery produces small-batch artisan spirits and craft beers from its lakeside location on W. 9th and Front streets. Malz and his partners got the distillery’s name from their location. “We’re right on the lake, and rum is a very nautical term,” he says. We’re on the side of the port and in the same building as the Cleveland Port Authority, so it fit up well.”
Their first batch of silver rum was released in December of last year. “Silver rum is un-aged rum,” explains Malz. “It’s just high class distilled spirits.” Portside rum hit 22 state liquor stores in January. “The first batch of 800 bottles sold out in three days,” says Malz. “The second batch is in stores now.”
Plans are underway to expand Portside’s selection. “We’re going to make vanilla maple rum and spiced rum,” says Malz. “And we have a couple of beers brewing right now.” Malz and his partners are brewing double pale ale, followed by an imperial stout. The two new rums should be available later this month.
Additional plans include a restaurant at the distillery, which is scheduled to open this summer. It will feature upscale food, eight Portside beers and 18 local guest brews on tap.
Portside is currently looking to fill two positions, one in the brewery and one in the distillery.
Source: Dan Malz
Writer: Karin Connelly
Portside Distillery produces small-batch artisan spirits and craft beers from its lakeside location on W. 9th and Front streets. Malz and his partners got the distillery’s name from their location. “We’re right on the lake, and rum is a very nautical term,” he says. We’re on the side of the port and in the same building as the Cleveland Port Authority, so it fit up well.”
Their first batch of silver rum was released in December of last year. “Silver rum is un-aged rum,” explains Malz. “It’s just high class distilled spirits.” Portside rum hit 22 state liquor stores in January. “The first batch of 800 bottles sold out in three days,” says Malz. “The second batch is in stores now.”
Plans are underway to expand Portside’s selection. “We’re going to make vanilla maple rum and spiced rum,” says Malz. “And we have a couple of beers brewing right now.” Malz and his partners are brewing double pale ale, followed by an imperial stout. The two new rums should be available later this month.
Additional plans include a restaurant at the distillery, which is scheduled to open this summer. It will feature upscale food, eight Portside beers and 18 local guest brews on tap.
Portside is currently looking to fill two positions, one in the brewery and one in the distillery.
Source: Dan Malz
Writer: Karin Connelly
cleveland well represented in beard award semis
In an Eater.com article titled “JFB Announces 2013 Restaurant and Chef Semifinalists” Raphael Brion shares the most recent “long list” of semifinalists for the coveted James Beard Foundation Awards.
Cleveland finds itself well represented with four local chefs up for various honors.
Michael Symon for Outstanding Chef
Jonathon Sawyer for Best Chef: Great Lakes
Zack Bruell for Best Chef: Great Lakes
Matt Danko for Outstanding Pastry Chef
The finalists will be announced on Monday, March 18, 2013 with the winners announced on Monday, May 6, 2013.
Check out the full list here.
Cleveland finds itself well represented with four local chefs up for various honors.
Michael Symon for Outstanding Chef
Jonathon Sawyer for Best Chef: Great Lakes
Zack Bruell for Best Chef: Great Lakes
Matt Danko for Outstanding Pastry Chef
The finalists will be announced on Monday, March 18, 2013 with the winners announced on Monday, May 6, 2013.
Check out the full list here.
buffalo orders up big platter of cleveland dining awesome-sauce
In a Buffalo News feature titled “Chow down on Lake Erie,” food writer Andrew Galarneau highlights the thriving culinary scene in Cleveland and wonders how and why it differs from Buffalo’s own food scene.
Galarneau, questioning local food scribes like the PD's Joe Crea and this pub's own Douglas Trattner, delves deeply into the likely causes for Cleveland's disproportionate maturity when it comes to food and dining. Many of the city's finest chefs are mentioned in the piece.
"How did Cleveland get so awesome?" Galarneau muses aloud.
“When Symon said, ‘Cleveland is awesome, check it out,’ he wasn’t lying,” Trattner, a restaurant critic and author, is quoted in the piece. “Anybody can get up there and talk about their hometown, but he had stuff to back him up, so it wasn’t just ‘Here’s what I’m doing’ but ‘Here’s what Cleveland’s doing as a dining town, I’d think you’d be surprised.’ ”
The scribe notes that “[Eric] Williams won the undying love of tattooed hipsters and blue-collar types with Happy Dog, a bar that serves 75 beers and $3 boats of Tater Tots with as many of the 19 sauces, ranging from black truffle honey mustard to Oaxacan chocolate mole, as you want. And live polka happy hour on Fridays.”
Check out the full tribute to Cleveland and get a sneak peak at Buffalo’s budding scene here.
Galarneau, questioning local food scribes like the PD's Joe Crea and this pub's own Douglas Trattner, delves deeply into the likely causes for Cleveland's disproportionate maturity when it comes to food and dining. Many of the city's finest chefs are mentioned in the piece.
"How did Cleveland get so awesome?" Galarneau muses aloud.
“When Symon said, ‘Cleveland is awesome, check it out,’ he wasn’t lying,” Trattner, a restaurant critic and author, is quoted in the piece. “Anybody can get up there and talk about their hometown, but he had stuff to back him up, so it wasn’t just ‘Here’s what I’m doing’ but ‘Here’s what Cleveland’s doing as a dining town, I’d think you’d be surprised.’ ”
The scribe notes that “[Eric] Williams won the undying love of tattooed hipsters and blue-collar types with Happy Dog, a bar that serves 75 beers and $3 boats of Tater Tots with as many of the 19 sauces, ranging from black truffle honey mustard to Oaxacan chocolate mole, as you want. And live polka happy hour on Fridays.”
Check out the full tribute to Cleveland and get a sneak peak at Buffalo’s budding scene here.
Within the past five years, the Kamm's Corners commercial district at Lorain Avenue and Rocky River Drive has transformed itself. This once-faded stretch of Irish bars and half-empty storefronts has become a diverse foodie destination, where you can as easily order a gourmet burrito as a pint o' Guinness.
The presence of restaurants like the recently opened Thai Elephant have created a buzzed-about cuisine scene that's a far cry from the West Park of recent memory.
"It's really an exciting time to be a part of the Kamm's Corners commercial area," says Cindy Janis, Commercial Development Manager with Kamm's Corners Development Corporation. "I get calls quite frequently from businesses looking for new space in the area."
Thai Elephant, which opened in January, is the latest addition. Sirima Krabnoic, the Thailand native who also owns Thai Chili restaurant in Avon Lake, renovated a long-empty former Chinese restaurant at 16610 Lorain into a comfortable, colorful eatery with beautiful hand-woven Thai tapestries on the walls.
"We wanted to expand our business, and we thought that Kamm's Corners was not a bad area for a second location," says Krabnoic. "It's authentic Thai food."
Thai Elephant is open for lunch and dinner seven days per week. Most dishes range from $6 to $13, and the menu has an extensive list of traditional dishes.
Soon, the restaurant will be installing a striking new sign -- hint: It has an elephant in it -- with the help of the City of Cleveland's Storefront Renovation Program.
"They're a wonderful new addition to the neighborhood," adds Janis.
Among other new or recent openings on Lorain, Janis cites the Jasmine Bakery, Olive and Grape, Kamm's Closet and Cafe Falafel (slated to open in two weeks).
Source: Cindy Janis
Writer: Lee Chilcote
The presence of restaurants like the recently opened Thai Elephant have created a buzzed-about cuisine scene that's a far cry from the West Park of recent memory.
"It's really an exciting time to be a part of the Kamm's Corners commercial area," says Cindy Janis, Commercial Development Manager with Kamm's Corners Development Corporation. "I get calls quite frequently from businesses looking for new space in the area."
Thai Elephant, which opened in January, is the latest addition. Sirima Krabnoic, the Thailand native who also owns Thai Chili restaurant in Avon Lake, renovated a long-empty former Chinese restaurant at 16610 Lorain into a comfortable, colorful eatery with beautiful hand-woven Thai tapestries on the walls.
"We wanted to expand our business, and we thought that Kamm's Corners was not a bad area for a second location," says Krabnoic. "It's authentic Thai food."
Thai Elephant is open for lunch and dinner seven days per week. Most dishes range from $6 to $13, and the menu has an extensive list of traditional dishes.
Soon, the restaurant will be installing a striking new sign -- hint: It has an elephant in it -- with the help of the City of Cleveland's Storefront Renovation Program.
"They're a wonderful new addition to the neighborhood," adds Janis.
Among other new or recent openings on Lorain, Janis cites the Jasmine Bakery, Olive and Grape, Kamm's Closet and Cafe Falafel (slated to open in two weeks).
Source: Cindy Janis
Writer: Lee Chilcote
As news of the fire at the West Side Market spread, the Cleveland community was in disbelief. And then it got to helping. While untold amounts of food and product were lost, and 100s of employees continue to go without work, scores of loyal shoppers and fans are doing everything they can to ease the pain.
While spending his weekends crafting sauces and perfecting slow-smoked pulled pork, Bill Madansky used to joke around with his friends about quitting his day job to open a barbeque restaurant.
Five years after looking at an empty storefront on Waterloo Road, he's finally done it. Madansky has leased a space from Northeast Shores Development Corporation, which renovated a dilapidated building across from the Beachland Ballroom and Tavern, and recently opened Blitz Barbeque.
Madansky's journey from grocery store employee to chef and small business owner was complicated by the recession (banks weren't lending to restaurants; or at least not his) as well as the renovation of the building, which was a gut job.
"I was tired of working for people, so I decided to go out on my own and give it a shot," says Medansky of his decision to lauch Blitz. Of the restaurant, he adds, "Everything is made from high-quality ingredients. I go the extra mile."
Extra mile indeed. Madansky preps all of his meats at least a full day in advance, giving his pork and other meats a chance to really soak up the sauces and spices. "There's a lot of prep," he says. "Mine stands out above everyone else's."
Although Madansky jokes that he must be the most patient man in Cleveland, he's also among the hardest-working. Blitz is open from 11 a.m. until 1 a.m. seven days a week in order to serve concertgoers and other late-night revelers on Waterloo.
Blitz is mostly a takeout joint but has a counter, stools and a side bar with a flat screen and four chairs. Prices range from $6 Polish Boys to $13 half slab rib dinners and a $16 dinner for two that includes "two pieces of everything."
Madansky, who has been buying restaurant equipment for years, is happy to finally be open. As for the name, it's got a rock and roll connection: Madansky's brother John was 'Johnny Blitz' of the well-known punk band The Dead Boys.
Source: Bill Medansky
Writer: Lee Chilcote
Five years after looking at an empty storefront on Waterloo Road, he's finally done it. Madansky has leased a space from Northeast Shores Development Corporation, which renovated a dilapidated building across from the Beachland Ballroom and Tavern, and recently opened Blitz Barbeque.
Madansky's journey from grocery store employee to chef and small business owner was complicated by the recession (banks weren't lending to restaurants; or at least not his) as well as the renovation of the building, which was a gut job.
"I was tired of working for people, so I decided to go out on my own and give it a shot," says Medansky of his decision to lauch Blitz. Of the restaurant, he adds, "Everything is made from high-quality ingredients. I go the extra mile."
Extra mile indeed. Madansky preps all of his meats at least a full day in advance, giving his pork and other meats a chance to really soak up the sauces and spices. "There's a lot of prep," he says. "Mine stands out above everyone else's."
Although Madansky jokes that he must be the most patient man in Cleveland, he's also among the hardest-working. Blitz is open from 11 a.m. until 1 a.m. seven days a week in order to serve concertgoers and other late-night revelers on Waterloo.
Blitz is mostly a takeout joint but has a counter, stools and a side bar with a flat screen and four chairs. Prices range from $6 Polish Boys to $13 half slab rib dinners and a $16 dinner for two that includes "two pieces of everything."
Madansky, who has been buying restaurant equipment for years, is happy to finally be open. As for the name, it's got a rock and roll connection: Madansky's brother John was 'Johnny Blitz' of the well-known punk band The Dead Boys.
Source: Bill Medansky
Writer: Lee Chilcote
What's next? It's a question we all wish we had the answer to. But for folks looking to settle down, that question undoubtedly refers to place. In this running series, Fresh Water explores emerging Cleveland neighborhoods that are primed for growth. This week, writer Joe Baur examines North Shore Collinwood.
When it opens this spring, The Katz Club Diner will become the sixth enterprise to hazard a bet on the twin diner cars on Lee Road in Cleveland Heights. But this time around -- thanks to the skill and experience of chef-owner Doug Katz -- the odds are not stacked against its success.
Downtown has lacked a soul food restaurant for years. That's changed now that Soul Republic, the successful restauranteurs behind Angie's Soul Cafe, Jezebel's Bayou and Zanzibar, have opened Stonetown Southern Bistro at 627 Prospect Avenue.
The casual venue, whose menu features "soul food with a twist" and is similar to Zanzibar at Shaker Square, aims to fill a gap in the marketplace. "This is one of those everyday locations, as opposed to a place you'd go as a treat on date night," says Adrian Lindsay, Stonetown's general manager. "That niche has been missing down here. It's something overdue for this area."
Lunch entree prices are in the $6 to $9 range, while dinner menu items are priced from $10 to $14. Stonetown is located in the former Nexus Coffeehouse space on the ground floor of the 668 Euclid Avenue apartment building (Prospect Ave. side).
Soul Republic has reconfigured the space so that it features a lounge and bar with hightop tables and a dining room. A homemade wine cabinet separates the two.
The menu is a "soul fusion" concept similar to Zanzibar, says Akin Alafin, general manager of Soul Republic, but it includes many new items as well. These include buttermilk fried yardbird with red velvet waffle, lobster shrimp and grits, fried crawfish, lobster quesadilla with arugula sauce, and the Stone Rolls.
Stonetown has been getting a great reception so far, says Lindsay. The key to success for the company, which employs eight family members and has become something of a soul food dynasty, has been consistency, the incorporation of fresh ingredients from local farmers and the West Side Market, and not taking shortcuts. "They want soul food; it's gotta be cooked for the soul."
The restaurant, while still in the soft-open phase, does feature the full menu, says Alafin. Weekend brunch will start on Saturday, January 26th and run from 10 a.m. to 2 p.m. So far, Soul Republic has invested more than $200,00 into the space and has hired 11 people.
Stonetown Southern Bistro is Soul Republic's fifth restaurant in the Cleveland area.
Sources: Adrian Lindsay, Akin Alafin
Writer: Lee Chilcote
The casual venue, whose menu features "soul food with a twist" and is similar to Zanzibar at Shaker Square, aims to fill a gap in the marketplace. "This is one of those everyday locations, as opposed to a place you'd go as a treat on date night," says Adrian Lindsay, Stonetown's general manager. "That niche has been missing down here. It's something overdue for this area."
Lunch entree prices are in the $6 to $9 range, while dinner menu items are priced from $10 to $14. Stonetown is located in the former Nexus Coffeehouse space on the ground floor of the 668 Euclid Avenue apartment building (Prospect Ave. side).
Soul Republic has reconfigured the space so that it features a lounge and bar with hightop tables and a dining room. A homemade wine cabinet separates the two.
The menu is a "soul fusion" concept similar to Zanzibar, says Akin Alafin, general manager of Soul Republic, but it includes many new items as well. These include buttermilk fried yardbird with red velvet waffle, lobster shrimp and grits, fried crawfish, lobster quesadilla with arugula sauce, and the Stone Rolls.
Stonetown has been getting a great reception so far, says Lindsay. The key to success for the company, which employs eight family members and has become something of a soul food dynasty, has been consistency, the incorporation of fresh ingredients from local farmers and the West Side Market, and not taking shortcuts. "They want soul food; it's gotta be cooked for the soul."
The restaurant, while still in the soft-open phase, does feature the full menu, says Alafin. Weekend brunch will start on Saturday, January 26th and run from 10 a.m. to 2 p.m. So far, Soul Republic has invested more than $200,00 into the space and has hired 11 people.
Stonetown Southern Bistro is Soul Republic's fifth restaurant in the Cleveland area.
Sources: Adrian Lindsay, Akin Alafin
Writer: Lee Chilcote
art journal highlights cma's 2012 accomplishments
In an Art Daily piece titled “Cleveland Museum of Art celebrates significant accomplishments from 2012,” the online arts newspaper highlights the remarkable year the museum experienced. From an increase in attendance to the opening of a dining facility featuring cuisine from a prominent local chef to educational programs, it was an exciting year.
"The Cleveland Museum of Art announced today that 423,640 visitors came to the museum in 2012. This attendance statistic represents a 38% increase year-over-year and brings the museum’s annual attendance in-line with pre-renovation figures, the first time such an accomplishment has occurred since 2005. Attendance drivers included the blockbuster special exhibition, Rembrandt in America, as well as the highly anticipated openings of the stunning Ames Family Atrium, dining facilities featuring cuisine by Chef Douglas Katz, the museum store and new galleries showcasing the Late Medieval, Renaissance and Islamic collections."
“As the museum approaches the final stages of our transformational renovation project and looks towards its centennial in 2016, we do so with a new vision for the future, led by director David Franklin,” Steven Kestner, chairman of the Board of Trustees, is quoted in the piece. “We are very pleased with the progress made by David and his team thus far and look forward to celebrating even more accomplishments in 2013.”
In the big business that is fine art, the CMA was also thankful to members and donors who make it possible to bring such experiences, exhibitions, films, and other special programs throughout the year.
Read the full piece here.
"The Cleveland Museum of Art announced today that 423,640 visitors came to the museum in 2012. This attendance statistic represents a 38% increase year-over-year and brings the museum’s annual attendance in-line with pre-renovation figures, the first time such an accomplishment has occurred since 2005. Attendance drivers included the blockbuster special exhibition, Rembrandt in America, as well as the highly anticipated openings of the stunning Ames Family Atrium, dining facilities featuring cuisine by Chef Douglas Katz, the museum store and new galleries showcasing the Late Medieval, Renaissance and Islamic collections."
“As the museum approaches the final stages of our transformational renovation project and looks towards its centennial in 2016, we do so with a new vision for the future, led by director David Franklin,” Steven Kestner, chairman of the Board of Trustees, is quoted in the piece. “We are very pleased with the progress made by David and his team thus far and look forward to celebrating even more accomplishments in 2013.”
In the big business that is fine art, the CMA was also thankful to members and donors who make it possible to bring such experiences, exhibitions, films, and other special programs throughout the year.
Read the full piece here.
draft mag drinks to cleveland beer bars
Once again, Draft Magazine has included multiple Cleveland watering holes in its annual round-up of America’s 100 Best Beer Bars: 2013.
"As craft beer has exploded, so has the number of incredible places that serve it. This list celebrates those special haunts with less than three locations and one passionate focus: beer. There might be darts and a jukebox or candlelight and a turntable; there might be five beers or 500. But in every spot on our list, you’ll find an excellent brew in your glass and people -- staff, owners, barflies -- who care about that as much as you do."
Among the list is:
Buckeye Beer Engine
"Grab a seat at the horseshoe bar, order up a cask-conditioned pint from local brewery Indigo Imp, and marvel at the inventive displays of beer paraphernalia -- like the beer-bottle light fixtures illuminating this upbeat watering hole."
La Cave du Vin
"A flicker of candle flame and the glow from the bottle coolers is all the light you have to go by in this subterranean beer mecca, which means the handful of taps, discerning bottle selection and vintage list under lock and key are best enjoyed on a date -- leave your beer notebook at home."
Bier Markt
"Rich, dark wood tones and soft lighting set the mood for this swanky, Belgian-enriched bar, while bottles of 3 Fonteinen Oud Gueze circa 2009 and plates of pickled pork shoulder help make this joint one of the classiest beer spots in Cleveland to bring a date."
Drink up all the good news here.
"As craft beer has exploded, so has the number of incredible places that serve it. This list celebrates those special haunts with less than three locations and one passionate focus: beer. There might be darts and a jukebox or candlelight and a turntable; there might be five beers or 500. But in every spot on our list, you’ll find an excellent brew in your glass and people -- staff, owners, barflies -- who care about that as much as you do."
Among the list is:
Buckeye Beer Engine
"Grab a seat at the horseshoe bar, order up a cask-conditioned pint from local brewery Indigo Imp, and marvel at the inventive displays of beer paraphernalia -- like the beer-bottle light fixtures illuminating this upbeat watering hole."
La Cave du Vin
"A flicker of candle flame and the glow from the bottle coolers is all the light you have to go by in this subterranean beer mecca, which means the handful of taps, discerning bottle selection and vintage list under lock and key are best enjoyed on a date -- leave your beer notebook at home."
Bier Markt
"Rich, dark wood tones and soft lighting set the mood for this swanky, Belgian-enriched bar, while bottles of 3 Fonteinen Oud Gueze circa 2009 and plates of pickled pork shoulder help make this joint one of the classiest beer spots in Cleveland to bring a date."
Drink up all the good news here.