Bites: City Tap Now Serving, Pouring 

And more local food news

The slender Prospect Ave. space in the Gateway District has been so many different businesses in recent years that it's hard to keep track. We can recall Forti's and Boneyard most recently, and Fishbones a while back. And each, it seems, added another layer of shoddy decoration to the property. New owner Eric Pelham did the only rational thing: He gutted the joint and started fresh. First, he ripped out that odd raised lounge up front, the one with grungy sofas and a two-by-four railing. By reconfiguring the restrooms and stairs, Pelham created open space where before there was none. A towering and splashy new back bar adds drama, while the removal of drab window coverings introduces daytime light. "The space had run its course," he declares.

Launched October 15, City Tap (748 Prospect Ave., 216-696-BEER, citytapcleveland.com) boasts a spiffed-up kitchen as well as spiffed-up food. The straightforward pub menu has its share of deep-fried apps, to be sure, but also offers fresh-made salads, hand-formed burgers, and darn tasty sandwiches and wraps. In all, there are approximately 30 sandwiches priced around $7.50. The full menu is served daily from 11 a.m. to 11 p.m., and a late-night menu rolls until close. Pelham kept the 40 beer taps, but all new lines where installed for fresher suds. The beer list offers a nice selection of domestic, imported, and craft beers, and for $6, imbibers can sample three five-ounce pours of any draft beer. Plus, there is always a $3 "beer of the day."

"People are always asking to pick my brain about how to launch a career as a freelance journalist, craft a book proposal, and get published," explains local food writer and author of Cleveland Ethnic Eats Laura Taxel. Now you can too, she says. Taxel and Dianne Jacob, author of Will Write for Food, will host a pair of food-writing workshops Friday and Saturday morning, November 12 and 13, at the I-X Center's Fabulous Food Show. Filled with practical advice on getting started, doing it well, getting published, and getting readers, the interactive sessions promise to demystify the food-writing process. The Friday workshop is strictly for chefs and other industry professionals, while Saturday is geared to the general public. Tickets are $50 and include all-day admission to the Fab Food Show. Tickets must be purchased in advance. More info available at fabulousfoodshow.com.


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