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Comment Archives: stories: Dining

Re: “Southern Cafe Boasts No Frills, All the Flavor

Why assume soul food should be cheap? The dishes are labor-intensive and unique in this part of town. This place is delicious and the prices are in the exact range of other new and trendy places.

5 likes, 1 dislike
Posted by yumm on 04/27/2016 at 12:25 PM

Re: “Messy Fun is the Name of the Game at Boiling Seafood

i think dougs in it just to get free food. he never gives bad reviews anymore. we need an honest critique. boiling seafood , come on!!!

1 like, 1 dislike
Posted by Tommy Chung on 04/25/2016 at 5:09 PM

Re: “Messy Fun is the Name of the Game at Boiling Seafood

My wife is Chinese and went with a work colleague. You describe it well. For me it is more kitchen than restaurant. Instead of serving a pot of food in a plastic bag, why not just pour everything into a trough and we just bob for shrimp?

1 like, 0 dislikes
Posted by skeptic on 04/24/2016 at 11:02 PM

Re: “Messy Fun is the Name of the Game at Boiling Seafood

Yummmmmmm!!

1 like, 0 dislikes
Posted by Squid on 04/20/2016 at 7:32 PM

Re: “Rising Star Chef: Anthony Abare, Chef de Cuisine at Square Bistro

So happy that Chardon FINALLY has a high quality restaurant! Love the sushi as well! Kudos Chef!

1 like, 0 dislikes
Posted by Tina on 04/20/2016 at 9:39 AM

Re: “Barroco Grows Up: An Expanded Space and Expanded Menu as Business Booms

The quality of the chicken went down with the cheesy corn. I was disappointed the last time I went.

2 likes, 2 dislikes
Posted by Frank on 04/15/2016 at 4:06 PM

Re: “Barroco Grows Up: An Expanded Space and Expanded Menu as Business Booms

the place sucks

4 likes, 11 dislikes
Posted by mb on 04/14/2016 at 8:35 AM

Re: “Barroco Grows Up: An Expanded Space and Expanded Menu as Business Booms

Bring back BYOB!!!!!

4 likes, 8 dislikes
Posted by - on 04/13/2016 at 5:18 PM

Re: “Barroco Grows Up: An Expanded Space and Expanded Menu as Business Booms

"we haven't taken anything out, only added things" LIES

Bring back the porky potatoes!

3 likes, 7 dislikes
Posted by Jacob Gunn on 04/13/2016 at 3:52 PM

Re: “The 5 Dishes That Made Me: Eddie Zalar, Chef-owner of Nora

We went to Nora for the 1st time this past Saturday night. 3 of the 4 of us enjoyed our meals but my husband ordered the Ossobuco because he LOVES marrow & was so disappointed. The marrow was great but the veal was over cooked, not charred but dry because it was over cooked. That's a real shame. He did not complain or send it back. We will give the restaurant another try. Our waitress couldn't have been nicer and we liked the atmosphere.

1 like, 0 dislikes
Posted by Cheryl on 04/13/2016 at 3:07 PM

Re: “Matcha: The Healthy Green Drink That's Popping Up Everywhere

I was in Japan in November and visited the green tea growing regions around Kyoto. Great experience.

2 likes, 0 dislikes
Posted by Jeremy Corvan on 03/30/2016 at 4:30 AM

Re: “Wok n Roll and Night Market Take AsiaTown Food Tour to the Streets

So it's only for the Facebook cult, or is there a weblink to purchase tickets?

4 likes, 0 dislikes
Posted by X on 03/23/2016 at 6:00 PM

Re: “A Cleveland Journey Through Our Favorite Things Between Two Slices of Bread

The cover sandwich is Beet Jar's Bravocado.

Posted by hamchops on 03/18/2016 at 7:19 PM

Re: “The Path to Perfect Pizza at In Forno in Avon

Nothing compares to Citizen Pie.

1 like, 12 dislikes
Posted by Darrell Long on 03/10/2016 at 10:06 AM

Re: “The Path to Perfect Pizza at In Forno in Avon

Wow what an amazing article about ''just a pizza''. But this isn't about just a pizza, this is about George's pizza and it makes a very big difference. It's a pizza made from scratch, with fresh ingredients of which you can feel the flavor tickling your tongue and baked in real wooden fire. Is definitely the best one in Cleveland and if you haven't try it yet you don't know how real pizza is supposed to taste.

3 likes, 0 dislikes
Posted by Peslari Loredana on 03/09/2016 at 1:52 PM

Re: “Eating Irish in Cleveland the Other 364 Days of the Year

I knew there was oatmeal in Ireland's tasteless sausage. Part of a "full Irish breakfast" Runny broiled tomatoes, tastless baked beans, black pudding that no one eats , two overcooked pidgeon eggs and a potato of sorts. People would starve until lunch if it wasn't for the crusty bread.
Bob Evans needs open some franchises there, add a few pints and all would be good in the Emerald Isle.

0 likes, 5 dislikes
Posted by Jim Pechaitis on 03/09/2016 at 1:12 PM

Re: “The Path to Perfect Pizza at In Forno in Avon

Fortunately we are their neighbors, so we had the privilege of tasting many wonderful flavors during their "trial" period (lucky for us). At first we thought pizza is just pizza but the education behind the experience , awakened our palate. By understanding the different ingredients we were able to enjoy it more. George and Elizabeth's dedication is formidable. Let's not forget their wonderful children who stood and helped by their side at every event. Upon entering the restaurant you find your senses reviving. Your eyes run on the walls like being in a maze, seeing art, elegance and tranquility, but your nose distinct the strong fragrance of basil, garlic, aroma, your ears hear the peaceful humm of satisfaction and immediately you feel the amazing atmosphere. You definitely have to try it!!!!

5 likes, 0 dislikes
Posted by rodica11 on 03/09/2016 at 12:38 PM

Re: “The Path to Perfect Pizza at In Forno in Avon

Best pizza in town!! Everything on their menu is made with the freshest ingredients. They really know how to do it right.

5 likes, 0 dislikes
Posted by Susan Desmond Albertini on 03/09/2016 at 12:32 PM

Re: “The Path to Perfect Pizza at In Forno in Avon

We had their pizza in Broadview Heights when they had their pizza shop "on wheels" & it was hands down the best pizza I've ever eaten. Amazing!!! Can't wait to try their new restaurant.

5 likes, 1 dislike
Posted by Rachelv on 03/09/2016 at 11:03 AM

Re: “The Path to Perfect Pizza at In Forno in Avon

This is great! In Forno pizza is amazing. We've really enjoyed their pizza at many outdoor events throughout the Summer. We need more real, Neapolitano pizza in CLE. For those who haven't tried it, you have to get there and you'll love it. Its not just dough with a bunch of toppings but rather hand-crafted and made-to-order in a wood burning oven that only adds to the aroma and flavor of the pizza.

7 likes, 2 dislikes
Posted by Lauren Gabrielle Bota on 03/09/2016 at 8:46 AM

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