Best Of 2000

Best Seasonal American Cuisine: The Inn at Turner's Mill

The menu at this beautiful Western Reserve restaurant has been changing with the seasons for more than a decade. The chefs -- some of the best in the region -- have changed, too, with the passage of time. But what has never changed is owners Todd and Brad Buchanan's commitment to excellence: The food never fails to be top-notch, service is reliably professional, and the ambiance, as befitting an 1852 brick structure, remains warm and welcoming. Presently, Executive Chef Shawn Monday is the man making magic in the kitchen, with a delicate touch that transforms fresh ingredients like mahi-mahi, butternut squash, pork tenderloin, and exotic wild mushrooms into dishes as delicious as they are easy on the eye. But -- heaven forbid! -- even if Monday eventually succumbs to the lure of the big city and moves on to another venue, we know we can count on The Inn to remain true to its history and to continue offering one of the finest dining experiences around.