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You can tell that chefs Brian Okin and Adam Bostwick spend a lot of time thinking about food. At Cork & Cleaver, they routinely push the envelope when concocting cunningly delicious dishes like "Rueben Ribs," chicken and waffles, and pork paprikash. The Board, C&C's version of the ubiquitous charcuterie platter, is packed with roasted bone marrow, seared foie gras and quivering pork belly. Locals say it's like a little taste of Tremont in sleepy Broadview Heights.
Big, crisp, creative salads and reduced-cholesterol omelets make this bright, airy restaurant a hit with both area cube farmers and health-conscious hipsters. Meanwhile, sloths, slackers, and the rest of us can dine just fine from the menu's collection of burgers, hot dogs, and deli treats.
It's a masterpiece of challenging golf. The terrain dictates a total game to avert disaster. Judicious use of bunkers encourages an attacking style of play, which is not always the best choice. Playing the blue tees is a testament to one's courage. The closing three holes test the total golfer. The par-3s are moderate from the white tees and a true-pro test from the blue tees.

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