This is the place to come if you crave authentic homemade Greek specialties, like souvlakia, dolmades, avgolemono and spanakopita. Or grab a $4 gyro and some handcut fries. Open for lunch and dinner.
Globetrotter, baker, and neighborhood booster, Niki Gillota offers a tempting array of edibles, including soups, sandwiches, and freshly made muffins, scones and pastries. Oven-baked chili is a mild-mannered crowd-pleaser, and rich lattes like the cinnamon-scented Mexico City have earned a following.
The shelves of this fine Italian market groan beneath a vast collection of meats, cheeses, oils, sauces, breads, pastries and pastas. Meantime, customers waistbands groan beneath the delicious onslaught of Galluccis prepared carryout foods, including subs, salads, lasagna, eggplant Parmesan and especially authentic Italian-style pizza, available by the pie or by the giant rectangular slice.
If you think everything fades after three decades, check out this mainstay of the East Side dining scene, where the seasonal menu of well-crafted cuisine remains reliably, vibrantly up-to-date. Summer lunches on the shady, tree-lined patio are a high point of the season; in the winter, several fireplaces make for cozy indoor dining.
The plastic and neon of the Montrose shopping district are two miles and several decades removed from this little roadhouse. But while the Alley's big menu of sandwiches, pizza and salads seems soothingly unfashionable, execution is above average, the car-themed decor is charming, and the attitude is hip.
Since opening at Beachwood's posh lifestyle center Legacy Village, this Asian bistro has been turning heads as much for its splashy décor as for its food — a collection of Southeast Asian staples like pho, pad Thai and many other noodle, rice, and stir-fry dishes. In the process, Gia Lia gives Eastsiders an elegant space to sip, twirl, and spoon up some approachable Asian grub.
Filled with maps (of Ireland, Cleveland, and the world), this downtown pub is big enough for the small airplane hanging from the ceiling to fly around in.
Having worked at famed Nobu, chef Dante Boccuzzi had lofty aspirations when creating Ginko, his subterranean sushi restaurant that sits below the chef's eponymous Dante. As a result, Ginko is a paean to fish, most of it raw, some of it rolled, all of it exceptional. Diners seated at one of the two booths can also enjoy shabu shabu, Japanese-style fondue. Beer, wine, and sake are available.
The little sushi bar that could now tosses a mean lobster tail and steak on the hibachi. Wash everything down with a thimble of sake or a cold Kirin. And save room for some green tea ice cream.
Blink your eyes as you zip through town, and you're likely to miss this little Italian restaurant and that would be a shame, because the selection is broad, the preparations are sophisticated, and the prices are reasonable. For dessert, don't miss the mascarpone-dense, barely sweetened, homemade tiramisu.
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