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This place sucks , owner is an asshole. I go to the one across the street it's called yahala their food is 1000 times better .
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.
Dervish Grill was my favorite....anyone know if the previous owners have opened a new establishment?
Great news, awesome business model! Food from Ohio always tastes best!
so good to hear quality reigns over quantity congrats guys
Couldn't be more excited about this. Here's to hoping even better restaurants move into the city through this project. Let's eliminate big chain places.
Awesome stuff. Great respect for their passion for paying a living wage and staying authentic. I hope to see this continue as they expand.
So happy this place is open. A great option within walking distance to us!
What a pair of charmers! All the best to Cleveland Bagels!
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.
North Collinwood please!!! This is the sort of business that could help take our Waterloo Arts District or E185th District to the next level!!
Downtown location please! Best bagels anywhere
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!
February 22-28, 2017
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