Great news, awesome business model! Food from Ohio always tastes best!
So happy this place is open. A great option within walking distance to us!
went there last night, food was very good, staff was great, wine choices were very nice. Good place!
This is a great new addition to Cleveland's dining scene. The restaurant is bright and open. The menu is diversely Mediterranean. The prices are reasonable and everyone, from the owners to the restaurant staff and counter staff are very knowledgeable and friendly. Don't let the temporary work affecting traffic on Detroit Avenue stop you from trying Astoria.
A competition-BBQ friend of mine explained that the sous-vide technique is great for cooking low and slow, but not particularly great for BBQ. The reason is that once the meat's internal temperature reaches 122F [50C], the smoke will not penetrate the meat proteins anymore. Smoking your meats once their internal temp exceeds that point yields diminishing rates of return, i.e. you're wasting your precious smoking wood and it doesn't impart any more flavor to the meat
Your write up seems to be lacking some sort of opinion on your experience. Intentional???
Made my first stop at Barabicu last week. Really awesome barbecue. What a welcome addition to Parma's business community. I wish them all the best.
It sounds like the owner of Ribsticks got suckered into buying one of those hideously expensive European meat water baths. We've had steaks cooked that way, and they were pretty awful. Whatever is done to try to make it taste like a piece of freshly-cooked meat after it's removed from the water, emphatically does not work.
Related: Broussard's is awesome.
Ribsticks sure doesn't sound like my kind of place. I'll take my 'cue low and slow over smoke any day rather than cooked in plastic and water!
There is meat in the Wedding soup just not the traditional round meatballs
We have eaten at Jo Jo's multiple times and have never been disappointed. John and Jennifer always treat everyone like family and the food is always good and reasonably priced.
No meatballs in the wedding soup?? Deal breaker for me. Already cutting corners.. not a good sign.
Sounds really good, although it's strange to have to choose between bread, soup, or salad.
We love JoJos, John and his family. This was a hidden gem but we couldn't keep it a secret and are so happy the rest of Cleveland will soon find out that this will be their new favorite restaurant!
Ed and Kelly McAuley
And are no shows more or less of a problem when diners are using an online service like OpenTable? I realize the cost of the service to a restaurant, but when I have to cancel a reservation, it can be done in seconds on OpenTable - without the (relative) "shame" or hassle of calling the restaurant = I am guaranteed to cancel if I can't make it vs just letting it go if I had to call. (For what it's worth, I won't even make reservations if I have to call these days - places like Momocho - who feel they don't need OT due to cost and demand, though they forget things like the benefits stated above, which could pay them back on the no-show side of the equation...)
With airlines, you pay in advance.
with concerts, same thing.
Hotel reservations, you book your reservation with a credit card
French Laundry and Per Se have done this, but they're in rarefied air. If a C,LE restaurant can get a Michelin star, they can nad will require you to pay in advance.
What needs to happen is you give a reservation a ten minute buffer to show up. For example, if a guest has a 6:30 reservation, they have until 6:40 to arrive and secure the table. If they do not show, the reservation is voided and the table is opened to anyone, including walk-ins. And the policy needs to be clearly explained to all guests.
This way, it allows for a maximum of table turnover and a minimum of idle space in the venue. More restaurants need to adopt such a policy and people making reservations need to honor their arrival time. Business is business. This allows smaller restaurants a chance to maximize their space for the greatest number of guests.
I bank on 200 no shows per year at NeXT
Its part of the trade some people are just caught up in there own worlds to care about ours
Even a confirmed reservation can be a no-show. Last night at Broussard's (New Orleans) a 9-top did just that.
January 18-24, 2017
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