Favorite

Fired Up for Lunch 

The doors are opening earlier at two of Cleveland's finest.

Fire, chef-owner Doug Katz's artful, contemporary restaurant on Shaker Square, began lunch service on May 1. The compact midday menu includes mushroom flatbread with arugula salad; duck salad with goat cheese and strawberries; pulled pork, rice, and beans; and sausage, tomato, and mozzarella pizza, with appetizers in the $4 to $5 range and entrées checking in at $8 to $12. Katz had been planning for this ever since he opened the restaurant last July, but Fire proved so popular that noon-hour service got delayed. Now, with the return of warm weather and the reopening of the sidewalk patio, lunch is being served Tuesday through Saturday, 11:30 a.m. to 2 p.m.; reservations can be made at 216-921-3473.

Meanwhile, in the Warehouse District, the ultra-cool Italian restaurant Circo (1300 West Ninth Street) has also begun serving lunch. Executive Chef Matt Gambatese's menu is a big one, with everything from osso bucco fettuccine and lobster ravioli in a dill cream sauce (both $10) to a rock-shrimp po' boy ($9) and a goat-cheese salad with prosciutto and truffle oil ($7.50). According to owner Gene Zannoni, the eight-ounce Angus Beef burger, with bacon, cheddar, and shoestring fries ($8.50), has also been a big seller. Lunch is on the table Tuesday through Friday, 11 a.m. to 3 p.m. Call 216-575-0699 for reservations.

In with the new . . .

1890, the Hyatt Regency's handsome restaurant in the Arcade, has made some tasty-sounding additions to its contemporary dinner menu. Among Executive Chef Bruce Jones's new dishes are lamb loin chops, with a Merlot potato cake and a lavender demi-glace ($29); sage-crusted pork tenderloin, with braised Savoy cabbage and sweet-potato pierogi ($20); and a massive 16-ounce grilled beef rib chop, with roasted shallots, sautéed rainbow chard, and truffle butter ($30). The restaurant, at the Superior Avenue end of the Arcade, is open daily for breakfast, lunch, and dinner; call 216-776-4576 for reservations.

Throwing heat . . .

International distributor of all things fiery, Dallas-based Hot Sauce Harry's has something for the chile-headed Tribe fan: officially licensed Cleveland Indians hot sauce, nacho cheese dip, and salsa, all emblazoned with the team logo and Chief Wahoo's grinning face. The goods, suggests Harry's spokesman Bob Harris, not only spice up a meal, but could make a valuable addition to your own Tribe shrine, right up there with your ticket stubs and bobblehead dolls. Visit Harry's website, www.hotsauceharrys.com, to order.

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