21 of the Most Romantic Restaurants in Cleveland

Amba

1430 West 28th St., Cleveland

Why we love it: This venture from Chef Douglas Katz and Todd Thompson serves Indian-inspired shareables in a dramatically designed restaurant and lounge (think a dimly lit modern minimalist space with straw light shades, black walls and wall-lamps).
Try this: The locally made paneer cheese ($18) features dal (lentil stew), curry leaves and mustards seeds, making for a flavorful dish for gluten-free folks and vegetarians.

Bar Italia

15625 Detroit Ave., Lakewoo

Why we love it: Inspired by New York City bistros, the posh “white tablecloth” atmosphere coupled with fresh pasta and dishes crafted with house-made sauces make the newer Italian restaurant an easy hit.
Try this: Bar Italia serves up a delectable Parmesan-crusted crispy chicken limone ($18.50), with a perfect crust, topped with arugula and a delicate lemon butter sauce.

Bartleby

1430 West 28th St., Cleveland

Why we love it: Escape to this moody world with grand, ornate vaulted ceilings, tapered candles and even a charming tree inside the Ohio City gem that took over the stunning historic 1920s building (formerly Crop Bistro & Bar). So many whimsical touches, like rabbit lamps and floral wallpapers, make Bartleby stand out.
Try this: Michelin-starred chef Dante Boccuzzi delivers an American menu with elevated twists. One example is the shockingly juicy roast Bell & Evans chicken breast ($29), prepared with corn puree, tender fingerling potatoes, asparagus and rosemary jus.

Cleveland Chop

824 St. Clair Ave., Cleveland

Why we love it: The perfect fixture for a night on the town, nestled in the center of the Downtown action, this modern approachable fine dining spot with industrial and wooden design nods, is a steak-and-seafood mainstay, delivering some of the best burgers, along with crafted beers, cocktails and an extensive wine list.
Try this: Start the night the right way with a shrimp cocktail ($15), Old Bay poached, served with bloody mary cocktail sauce.

Don’s Pomeroy House

13664 Pearl Road, Strongsville, 440-572-1111

Why we love it: The perfect fixture for a night on the town, nestled in the center of the Downtown action, this modern approachable fine dining spot with industrial and wooden design nods, is a steak-and-seafood mainstay, delivering some of the best burgers, along with crafted beers, cocktails and an extensive wine list.
Try this: Start the night the right way with a shrimp cocktail ($15), Old Bay poached, served with bloody mary cocktail sauce.

EDWINS Leadership & Restaurant Institute

3101 Shaker Square, Cleveland, 216-921-3333

Why we love it: Founder Brandon Chrostowski, who worked as chef in Paris, brought a new mission to Shaker Square serving premiere French cuisine while giving back to the community through a program training, employing and even housing formerly incarcerated people, allowing them a second chance through a career in hospitality. French dishes are crafted the long way with the highest caliber ingredients. The fireplace, cheese cart and intimate dining room all spell romance.
Try this: Chef Chrostowski recommends first-timers try the paupiettes de mérou ($35), grouper wrapped in crispy thinly sliced potatoes served with haricot verts in a red wine butter (beurre rouge) sauce.

Fahrenheit

55 Public Square., Cleveland

Why we love it: Chef Rocco Whalen’s stunning reboot of the Tremont hotspot (with a fabulous 21-year run) boasts an expansive luxe flagship restaurant experience in Public Square, highlighting a swanky roof, patio and an oversized quartz chef’s table. The opulent setting comes with a meat and seafood focused vision, showcasing a menu of 75% all-new dishes and room for a whopping 700 diners.
Try this: One special dish that earned its keep from the original restaurant menu also embodies Whalen’s fresh takes on traditional favorites with an Asian influence: the wagyu short rib ($45), which is served nestled alongside teriyaki lo mein, roasted wild mushrooms, baby bok choy, apple syrup and toasted sesame seeds. The tender meat is marinated for days, then braised at 220 degrees for 12 hours.

Cloak and Dagger

2399 West 11th St., Cleveland

Why we love it: When Cloak & Dagger opened in a seemingly cursed historic Tremont location in 2020 during a pandemic, the designer cocktail haven beat all the odds. This massively popular dark, cozy space with the aesthetic of an author’s study has a bit of an edge, serving up changing themed menus of thoughtfully prepared cocktails and a distinctive all-vegan menu.
Try this: Opt for the thoughtfully creative house-made beet carpaccio ($10) made with thyme roasted beets, arugula, fig vinaigrette, macadamia nuts, herbed ricotta, sherry-beet caramel and onion ash.

Goma

2079 East Fourth St., Cleveland, 216-770-4662

Why we love it: Dante Boccuzzi’s East Fourth Street sushi sensation serves up fresh sushi and delightful hot dishes from the wok and grill, like wok fried rice and noodles, shabu-shabu udon and ramen. Japanese fusion reins in the modern club-like vibes in a massive 3,000-square-foot floor with a 28-seat sushi bar drenched in deep blues and water-inspired ambiance.
Try this: Open your palate to the savory and umami unagi foie gras ($14), featuring barbecue eel, duck liver and sour salty umeboshi and shiso.

Jaja

2050 Gehring Ave., Cleveland

Why we love it: “The room is a completely different room than any other room in this entire city,” says Chef Brian Whalen says of the whimsical, intimate Mediterranean- and Latin-inspired small plates and Argentinian steak hotspot slinging designer cocktails. The majestic retractable roof that opens the ceiling to the stars (seasonally), plant life whimsical animal elements, feminine lamp shades, mauve plush seating and the marble bar make this one a feast for the eyes and the mouth. “It’s kind of a sensory overload; there’s so much going on.”
Try this: Chef Whalen recommends the balanced dish of raviolo ($18), crafted with handmade pasta (three ravioli), with herb ricotta filling. “We drop an egg yolk into the center of it and cut our own raviolis out and top with cacio e pepe compound butter and serve with a bright citrus gremolata (parsley, cilantro, shallot, garlic, zest and juice from oranges, limes and lemons)."