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.
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.
Ohio's first LEED-certified (Leadership in Energy and Environmental Design) restaurant has drawn national kudos for both its design and its New American menu of locally sourced foods. Chef Jonathon Sawyer has a gift for making chef-driven fare seem both approachable and casual.
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