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Haven't been to the restaurant yet, but it sounds fun. That payment method (server coming to the table with a hand-held card reader and waiting while it's used) is how it's done in Canada and has been for some time (not sure when it started, but several years ago in Vancouver, that was all we encountered; ditto with Toronto.) It worked wonders for my perpetually undertipping husband. We'd all better get used to it.
Just an FYI about the shopping strip on Lee Road. The owners are in the process of planning for a major renovation of the block with the commitment to making this an updated location for shopping and dining. They are committed to Cleveland Heights and appreciate support for the Lee road community.
You mention the Empress Taytu, but it's a shame you didn't do a comparative review of it with Zoma. Or indeed, never do, between any two restaurants.
You lost me at "...when I began playing with molecular gastronomy..."
Today I learned the school of law is a fitness center!
Looking forward to trying out what the chef has to offer. It'll be nice to have some added perspective to the current cuisine lineup available in Willoughby.
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.
February 22-28, 2017
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