If you like a little sizzle with your steak, head over to this unpretentious West Sider, where you can watch in atavistic wonder as your steak sears, tableside, on a 750-degree slab of volcanic stone. Gimmicks aside, the result is a top-quality piece of meat, full of juicy savor. Alternatively, enjoy a selection of Greek and Mediterranean classics, like saganaki and braised lamb shanks; on Sundays, the brunch buffet is a popular bargain.
Under the guidance of well-seasoned chef Brett Montgomery, this 20-year-old restaurant in the downtown Renaissance Hotel seems reinvigorated. Much of that comes from Montgomery's decision to highlight local products on his Med-American menu, an urge that extends from precisely prepared dinner entries like Lake Erie walleye and Ohio City Pasta pierogi to the cheeses, sausages, and even the maple syrup on the groaning breakfast buffet.