The new Touch Supper Truck brings its power to the people

Reaching Out 

The new Touch Supper Truck brings its power to the people

Following a series of chance sightings around town, the brand-new Touch Supper Truck will make its formal debut on Tuesday, August 30, at the restaurant's upcoming Farm to Table dinner at the historic Stone Garden Farm in Richfield (see Get Out!). The truck will take to the mean streets of Cleveland for the first time the following week, says Touch owner Rob Ivanov.

Ivanov purchased the former Mac Tools rig in January and has been busy outfitting it ever since. Not only is it equipped with a full-service kitchen, but that kitchen might actually be larger than the one at the restaurant. Bedecked in a blaze of color thanks to a Cleveland-based graffiti artist, the Touch on wheels will be hard to miss.

"The truck is definitely a way for us to bring Touch to the people," explains Ivanov, "because sometimes people can't come to Touch."

Located off the main Ohio City strip — and lacking an ever-important patio — Touch needs all the help it can get when it comes to increasing access and visibility, especially during warm weather. The truck will remedy that, in part, by showing up at regular food truck meet-ups. The plan is to serve breakfast, lunch, dinner, and late-night fare from the rig at various locales. Diners can expect some faves like Korean sliders, Belgian frites, and tacos, plus quick-service salads and healthy items during lunch.

Jeff Fisher, Touch's executive chef, is in charge of the mobile menu.

Follow @touchsupperclub on Twitter to keep tabs on this moving target. The bricks-and-mortar version is at 2710 Lorain Ave.; learn more at 216-631-5200 or touchohiocity.com.

Brecksville's dining scene heats up: By mid-September, Brecksville will be home to an ambitious new steakhouse concept called Seared. The 250-seat restaurant is going into the space formerly occupied by the Spanish Tavern, Mama Rosa Ristorante, and many other failed eateries.

"This will be a little different than just a steakhouse concept," explains GM Robin Schulze. "There will be [USDA] Prime steaks, but also fresh seafood and a raw bar." That raw bar will be separate from the main bar and feature oysters, clams, shrimp, and other shellfish.

The upscale restaurant will offer traditional steakhouse fare with modern touches, she adds. A large bar and lounge area joins a white tablecloth dining room in the main section, while a loft and VIP section will cater to high-rollers who still favor bottle service.

Down the road, a large outdoor patio and rooftop deck will complete the complex.

The decor is described as eclectic, with traditional features like chandeliers and the original old wood beams set off with modern lighting and contemporary paint colors.

(More than 100 years old, the building began life as a schoolhouse and also served as a general store and dance hall before the Spanish Tavern took over in the 1930s.)

"Brecksville is a pretty wealthy area," notes Schulze, "which fits our price point. There's really nowhere around here that offers the same vibe." When they open, you'll find them at 8188 Brecksville Rd.

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