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Comment Archives: Stories: Dining

Re: “A Reborn Lit in Tremont Reflects a Changed Neighborhood

Have diner there twice thus far. Ross has done a fantastic job. Excellent atmosphere and the food was very good and will only get better as The Lit grows. Centanni!

10 likes, 2 dislikes
Posted by Tony Erba on 10/09/2019 at 5:10 PM

Re: “A Reborn Lit in Tremont Reflects a Changed Neighborhood

The literary hasn't been good for a long time--since steve sold only rolling rock to a few sitting on uncomfortable stools.
Figures, as Tremont is worthless as a destination or a place to live anymore. Boring food for rich old people.

12 likes, 18 dislikes
Posted by Tremont's best days are long gone on 10/09/2019 at 7:32 AM

Re: “A Reborn Lit in Tremont Reflects a Changed Neighborhood

"Now, the building is home to another place to eat. When it comes to the pursuit of fun, dining out has eclipsed antiquated pastimes like art, theater, dance and music. And nowhere is that more apparent than in Tremont where, for better or for worse, gallery hops have given way to small-plate sorties, progressive dinners and Taco Tuesday. "

Good-bye to artists, actors, musicians, and hipsters.
Hello to yuppies, foodies, snobs, and gentrified elitists.

You could also sense this at the Taste of Tremont, where the food prices keep on rising every year.

Tremont used to be interesting and culturally-oriented.
Now it's just kids with fat wallets scarfing down designer food.

Meh.

22 likes, 17 dislikes
Posted by Keep talkin about the good life, Doug, 'cause it makes me puke! on 10/09/2019 at 3:50 AM

Re: “The Polish Boy: A Brief History

The above-mentioned info is incorrect, I worked for Virgil Whitmore the original founder of Whitmore's BBQ in the year of 1980. At that time when he first came back from Hawaii I was so fascinated by the polishboys how filling and tasty it was, So I asked him where did the idea for this sandwich come from, he said the concept came from the basic ingredients he had in his restaurant which were beef Polish sausage, French fries, claw slaw, bbq sauce and hot dog buns. And the reason he came up with this sandwich was because the area in which he opened up his business was a poor area and couldn't afford to pay top dollar for carried out food so his daily special was four polishboys for a dollar for which you can feed your whole family.
Darin Roseberry

Posted by DarinR on 09/21/2019 at 9:28 PM

Re: “A Case for Not Making a Big Deal About Finding Hair in Your Food, and Not Even Sending the Plate Back

Wouldn't it be totally ironic if the one instance of this in my recent dining memory happened to occur at this very restaurant last Saturday night? The situation was politely and discreetly called out to the server, who quickly offered (but then didn't, actually) take the mostly consumed side item off of our bill. No big issue, stuff happens, and handled fine, but it'd be nice if this stuff didn't happen at all, too. Anywhere.

At the same time I heavily frequent a (sit down) restaurant where once I found a long hair totally wrapped around a french fry I was putting in my mouth... and vowed to never eat there again. That was probably about 700 visits ago.

The time that person found a mouse in their bagged salad over at the hotel in Beachwood. That was a lot worse than I hair. No years of living in a house full of boys would prepare yiu for that.

2 likes, 0 dislikes
Posted by Eyehrtfood2 on 09/21/2019 at 12:04 AM

Re: “A Case for Not Making a Big Deal About Finding Hair in Your Food, and Not Even Sending the Plate Back

I was a Executive Chef for 40 years b4 retiring and I agree with you. If the general public knew the amount of foreign objects that are allowed in food by the FDA they would never eat again.

Posted by Martin J. Shemensky on 09/20/2019 at 3:03 PM

Re: “A Case for Not Making a Big Deal About Finding Hair in Your Food, and Not Even Sending the Plate Back

I feel the same way. I've pulled a few loose strings out of my dishes over the years and just kept going. I've sent back meals that revealed plastic pieces and a shard of glass, but a stray here or there is only a speedbump.
My wife could not endorse or recommend my indifference to leftover produce from the follicle garden.

3 likes, 2 dislikes
Posted by eat me on 09/18/2019 at 8:31 AM

Re: “Simple Preparations That Let the Seafood Shine are the Best Bets at Blu

Thank you for a candid, terrific review.

1 like, 0 dislikes
Posted by Kay on 09/06/2019 at 7:43 PM

Re: “Simple Preparations That Let the Seafood Shine are the Best Bets at Blu

@ payoffs

you didn't expect actual journalism did you? These reviews are basically "dear diary: here's what I thought was yummy, and here's what I thought wasn't yummy" after a night out paid for with the company credit card.

2 likes, 5 dislikes
Posted by mike ditka on 09/05/2019 at 8:56 AM

Re: “Beware, Those Who Enter Palazzo on Detroit Ave.

This review cannot and should not be taken seriously. Not only does it offer contradictory information, it also reads like a retaliatory hit piece. "Beware those who enter" Who can ever take this guy seriously? Who is still employing him?

Posted by Sarah S on 09/02/2019 at 11:39 PM

Re: “Ohio City Pizzeria Pairs Good Food With Great Cause

only doug could open a nonprofit review with smug commentary about wine pronunciation. literally only doug.

12 likes, 7 dislikes
Posted by CleFooooodie22342 on 08/28/2019 at 11:17 AM

Re: “Ohio City Pizzeria Pairs Good Food With Great Cause

Wonderful review. I couldn't agree more. I myself loved the calamari, but to each his own I guess. The dining room is one of my favorites in the city. The 15 minute drive from my home was well worth it!

4 likes, 0 dislikes
Posted by rlanghorn on 08/28/2019 at 9:25 AM

Re: “Beware, Those Who Enter Palazzo on Detroit Ave.

I don't know what Palazzo Mr. Trattner wandered into but his review could not be further from the experience I had over two dinners to date, the most recent of which was last evening. Our server was outstanding in all aspects relative to efficiency and knowledge of both the menu and wine list. Our appetizers, salads (a bit overdressed on both occasions, but a minor flaw), and main courses were excellent. Our wine selections did not burn any of our party in either the temperature or price department. As importantly, the price point of our meals in general was comparable to the other fine dining venues around town and in a nut shell, I will go back often and recommend Palazzo to my friends.

I have no ties to this restaurant but I cannot help but feel that there is some underlying malice on the author's part relative to the overall tone of his review. Beware...are you kidding me? I am certainly not a professional restaurant reviewer but mine and my wife's social and travel adventures tend to revolve around food and wine. Name a good restaurant in the area and I would bet that we have been there. That's what we do because that is what we enjoy. What I experienced at Palzzo is a far cry from what was portrayed in Mr. Trattner's article. Of course everyone is entitled to their opinion, but my experience was one of fine food and service provided by a talented chef putting it all on the line to contribute to the fine dining scene with which we are blessed in this city.

I do not know Mr. Trattner nor had I heard of him prior to reading his review. I just don't understand where the motivation lies in seemingly trying to tear down someones genuine efforts that this one patron feels will continue to improve and develop into a must go among our many cleveland restaurants. I would urge any one to give Palazzo a try and make your opinion with an open and unbiased mind.

2 likes, 0 dislikes
Posted by Richard J. on 08/25/2019 at 12:47 PM

Re: “At Omar McKay's Irie Jamaican Kitchen, Taste and Originality Pave Way for Expansion

Haters gonna hate! Big time LOL - keep doing your thing bro

7 likes, 0 dislikes
Posted by Maria on 08/23/2019 at 2:28 PM

Re: “At Omar McKay's Irie Jamaican Kitchen, Taste and Originality Pave Way for Expansion

Dutty gyal Tamika Jah know yuh badmind people dem so. Food you shell out muss stink

0 likes, 4 dislikes
Posted by Jackie on 08/23/2019 at 2:25 PM

Re: “Luxe Remains a Dazzling Gem a Decade After Helping Spur Gordon Square's Transformation

what this puff piece fails to mention, which people who to luxe regularly would agree with if they're being honest, is that for as good as luxe is a majority of the time, there are also times you go there and it seems the entire staff is comprised of distracted, hungover folks constantly running outside for cig breaks and your food takes a long long time and it doesn't exactly ring of "dazzling gem"

6 likes, 1 dislike
Posted by gordonsqguy on 08/15/2019 at 8:53 AM

Re: “Luxe Remains a Dazzling Gem a Decade After Helping Spur Gordon Square's Transformation

Agree with the review- Luxe is always a winner. And they do not take reservations, so you are not greeted with the icy cold, "do you have a reservation?" when you walk into a 2/3rds empty joint.

3 likes, 1 dislike
Posted by stever on 08/14/2019 at 11:14 AM

Re: “Luxe Remains a Dazzling Gem a Decade After Helping Spur Gordon Square's Transformation

sounds like somebody got their tab picked up at luxe last weekend....

12 likes, 2 dislikes
Posted by CleFoodie on 08/14/2019 at 9:39 AM

Re: “Luxe Remains a Dazzling Gem a Decade After Helping Spur Gordon Square's Transformation

The best brunch in Cleveland. Consistently. Same goes for drinks, pizza, Happy Hour and the decor is always on point. Always. Luxe is my go to place and go to restaurant recommendation. Congrats to Melissa and the staff.

9 likes, 1 dislike
Posted by Mona Romonia on 08/14/2019 at 8:17 AM

Re: “Luxe Remains a Dazzling Gem a Decade After Helping Spur Gordon Square's Transformation

Trattner has lost it. He is a cheerleader and nothing more. Hardly credible.
Time for a new foodie who is honest and not in the pocket of developers.

10 likes, 23 dislikes
Posted by Dump tratner on 08/14/2019 at 7:44 AM

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