The 23 Hottest Restaurants In Cleveland

With the pandemic slowing down, more and more people want to spend a night out on the town. Luckily, between new restaurants, new locations of existing restaurants, new menus, new concepts and reopening of familiar restaurants, there are a ton of options that you just have to get to soon. Here's the 23 hottest restaurants in town.

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 Capo Steaks
10509 St. Clair Ave. and 11332 Euclid Ave., Cleveland
For more than five years, Capo's Steaks has been chopping up and dishing out some of the best Philly cheesesteaks in town from its perch in Glenville. In addition to drop-dead delicious all-beef cheesesteaks, the talented crew offers chicken cheesesteaks, Polish Boys, Italian hoagies and fresh-cut fries. Now, James "Boss of the Cheesesteaks" Muhammad is gearing up to open his second steak shop, this one in University Circle.
Photo via Scene Archives

Capo Steaks

10509 St. Clair Ave. and 11332 Euclid Ave., Cleveland

For more than five years, Capo's Steaks has been chopping up and dishing out some of the best Philly cheesesteaks in town from its perch in Glenville. In addition to drop-dead delicious all-beef cheesesteaks, the talented crew offers chicken cheesesteaks, Polish Boys, Italian hoagies and fresh-cut fries. Now, James "Boss of the Cheesesteaks" Muhammad is gearing up to open his second steak shop, this one in University Circle.

Photo via Scene Archives
Chicken Ranch
13892 Cedar Rd., University Heights
No, it’s not your imagination. Cleveland, like many American cities, is awash in fried chicken places. It’s nearly impossible to take a step without feeling the crunch of runaway breading beneath one’s feet. While many modern fried chicken projects seem to have been formulated in a boardroom to achieve peak profitability, Chicken Ranch clearly originates from the mind of an obsessive chef. Given his years as chef-partner at places like Forage Public House, Oak Barrel and Bold, all of which boasted lengthy and eclectic menus, there are few foods Demetrios Atheneos doesn’t excel at. But fried chicken has been omnipresent, a pet dating clear back to his days at Deagan’s, and something he clearly excels at, which you can tell within one bite of trying Chicken Ranch. 
Photo via Scene Archives

Chicken Ranch

13892 Cedar Rd., University Heights

No, it’s not your imagination. Cleveland, like many American cities, is awash in fried chicken places. It’s nearly impossible to take a step without feeling the crunch of runaway breading beneath one’s feet. While many modern fried chicken projects seem to have been formulated in a boardroom to achieve peak profitability, Chicken Ranch clearly originates from the mind of an obsessive chef. Given his years as chef-partner at places like Forage Public House, Oak Barrel and Bold, all of which boasted lengthy and eclectic menus, there are few foods Demetrios Atheneos doesn’t excel at. But fried chicken has been omnipresent, a pet dating clear back to his days at Deagan’s, and something he clearly excels at, which you can tell within one bite of trying Chicken Ranch.

Photo via Scene Archives
 The Last Page
100 Park Ave. Ste. 128, Orange Village 
In a blurry sea of fast-casual monotony, The Last Page is a welcome detour. It’s a modern-day supper club, for lack of a better descriptor, where there’s more to the plot than simply the food on the plates. Timed almost perfectly to coincide with the return not only of indoor dining, but all out celebrating and socializing and an awesome patio hidden behind trees at Pinecrest, the lively environment offers a delicious escape for those ready to exit isolation. 
Photo via Scene Archives

The Last Page

100 Park Ave. Ste. 128, Orange Village

In a blurry sea of fast-casual monotony, The Last Page is a welcome detour. It’s a modern-day supper club, for lack of a better descriptor, where there’s more to the plot than simply the food on the plates. Timed almost perfectly to coincide with the return not only of indoor dining, but all out celebrating and socializing and an awesome patio hidden behind trees at Pinecrest, the lively environment offers a delicious escape for those ready to exit isolation.

Photo via Scene Archives
 Ohio City Pizzeria
3223 Lorain Ave., Cleveland
Ohio City Pizzeria,  the “social-good restaurant” operated in partnership with the West Side Catholic Center, reopened its dining room last month. The wonderful Italian restaurant survived almost exclusively on carry-out during the pandemic thanks to the support of the local community. A couple years back, West Side Catholic Center took over operations at this decades-old neighborhood spot and converted it to a non-profit that provides employment to WSCC clients while generating revenue for essentials like meals, shelter and clothing. 
Photo via Scene Archives

Ohio City Pizzeria

3223 Lorain Ave., Cleveland

Ohio City Pizzeria, the “social-good restaurant” operated in partnership with the West Side Catholic Center, reopened its dining room last month. The wonderful Italian restaurant survived almost exclusively on carry-out during the pandemic thanks to the support of the local community. A couple years back, West Side Catholic Center took over operations at this decades-old neighborhood spot and converted it to a non-profit that provides employment to WSCC clients while generating revenue for essentials like meals, shelter and clothing.

Photo via Scene Archives
 City Pop Sushi
1816 East 12th St., Cleveland
When City Pop Sushi opened downtown in April, it became one of the most visually stimulating eateries around, a candy-colored homage to Japanese pop culture. “Our entire theme is based around `80s Japanese city pop music,” says owner Bryson Strowder. Sushi based in the tradition of California Rolls – think rice and seaweed wrapped around cooked ingredients – is the focus of the food. Rolls, both grab-and-go and made-to-order, star fully cooked items like bacon, steak and shrimp. They’re joined by dipping sauces such as wasabi mayo and yum-yum. 
Photo via Scene Archives

City Pop Sushi

1816 East 12th St., Cleveland

When City Pop Sushi opened downtown in April, it became one of the most visually stimulating eateries around, a candy-colored homage to Japanese pop culture. “Our entire theme is based around `80s Japanese city pop music,” says owner Bryson Strowder. Sushi based in the tradition of California Rolls – think rice and seaweed wrapped around cooked ingredients – is the focus of the food. Rolls, both grab-and-go and made-to-order, star fully cooked items like bacon, steak and shrimp. They’re joined by dipping sauces such as wasabi mayo and yum-yum.

Photo via Scene Archives
 MarMar’s Pizza
Location TBD
Mar Mar’s Pizza Kitchen made a big impression from its temporary home in Beachwood, where it set up shop in the former Rosso and Red space next to Blu. That residency ended a few weeks back but the owners have been busy searching for a more permanent home, which they hope to secure this summer. Until then, they will be hosting a series of pop-ups to stay in the public eye. Their next pop-up will be at EDWINs Too on June 25th and 26th so get your orders in when you can, because their trademark thick, Sicilian-style, square-cut pies, sold by the quarter-sheet pan is out of this world.
Photo via Scene Archives

MarMar’s Pizza

Location TBD

Mar Mar’s Pizza Kitchen made a big impression from its temporary home in Beachwood, where it set up shop in the former Rosso and Red space next to Blu. That residency ended a few weeks back but the owners have been busy searching for a more permanent home, which they hope to secure this summer. Until then, they will be hosting a series of pop-ups to stay in the public eye. Their next pop-up will be at EDWINs Too on June 25th and 26th so get your orders in when you can, because their trademark thick, Sicilian-style, square-cut pies, sold by the quarter-sheet pan is out of this world.

Photo via Scene Archives
 Boss ChicknBeer
120 Front St., Berea and 27321 Wolf Rd., Bay Village 
Heather Doeberling and Emily Moes made such a splash with their popular food truck Boca Loca that they opened a Berea-based brick-and-mortar operation of the same name a couple years later. They parlayed those early successes into Boss ChicknBeer, which they opened in 2018, also in Berea. Recently, they sold both Boca Loca ventures to focus on Boss, a brand bound for bigger things. First up: a second shop in Bay Village, which opened this Spring and is churning out the same delicious food that is destined for bigger things.
Photo via Scene Archives

Boss ChicknBeer

120 Front St., Berea and 27321 Wolf Rd., Bay Village

Heather Doeberling and Emily Moes made such a splash with their popular food truck Boca Loca that they opened a Berea-based brick-and-mortar operation of the same name a couple years later. They parlayed those early successes into Boss ChicknBeer, which they opened in 2018, also in Berea. Recently, they sold both Boca Loca ventures to focus on Boss, a brand bound for bigger things. First up: a second shop in Bay Village, which opened this Spring and is churning out the same delicious food that is destined for bigger things.

Photo via Scene Archives
 Kindred Spirit Kitchen
3396 Tuttle Rd., Shaker Heights
On a recent Thursday evening it felt as though Shaker Heights was the epicenter of Northeast Ohio. Every square inch of Van Aken District was activated, from the fully occupied front patios of restaurants like Michael’s Genuine and Kindred Spirit to the grassy knoll, where children scampered over top like ants at a picnic. Despite what has proven to be an unassailable track record with respect to food-and-beverage tenant selection at Van Aken, with a failure or turnover rate approaching nil, there has been one high-profile closure. Sawyer’s, chef Jonathon Sawyer’s last remaining Cleveland eatery, closed at the outset of the pandemic and never reopened. The space was quickly assumed by Forward, the Cleveland-based hospitality group that already operated the rooftop bar above, Garden City.  For Forward CEO Michael Schwartz and team, it was an opportunity to redesign the property from scratch, addressing issues with respect to both design and menu. 
Photo via Scene Archives

Kindred Spirit Kitchen

3396 Tuttle Rd., Shaker Heights

On a recent Thursday evening it felt as though Shaker Heights was the epicenter of Northeast Ohio. Every square inch of Van Aken District was activated, from the fully occupied front patios of restaurants like Michael’s Genuine and Kindred Spirit to the grassy knoll, where children scampered over top like ants at a picnic. Despite what has proven to be an unassailable track record with respect to food-and-beverage tenant selection at Van Aken, with a failure or turnover rate approaching nil, there has been one high-profile closure. Sawyer’s, chef Jonathon Sawyer’s last remaining Cleveland eatery, closed at the outset of the pandemic and never reopened. The space was quickly assumed by Forward, the Cleveland-based hospitality group that already operated the rooftop bar above, Garden City. For Forward CEO Michael Schwartz and team, it was an opportunity to redesign the property from scratch, addressing issues with respect to both design and menu.

Photo via Scene Archives
Boney Fingers
1800 Euclid Ave., Cleveland
After nearly five years at the historic Cleveland Arcade, Boney Fingers BBQ relocated to a larger space up the road. “The Arcade was always going to be our starting point: Get our name out there, get our product out there,” Huff says. “We had a good run there, but it was time to move.” Boney Fingers, known for its slow-smoked Texas-style barbecue, upgraded from 325 square feet to 1,800 square feet. In addition to a 25-seat dining area, the fast-casual operation features a greatly expanded kitchen. It’s not “just barbecue” of course. Huff smokes his beef brisket for 15 hours, alongside pork butt and baby back ribs. Those items are sold by weight or in sandwiches, while also appearing in tacos, brisket cheesesteaks and Polish Boys. 
Photo via Scene Archives

Boney Fingers

1800 Euclid Ave., Cleveland

After nearly five years at the historic Cleveland Arcade, Boney Fingers BBQ relocated to a larger space up the road. “The Arcade was always going to be our starting point: Get our name out there, get our product out there,” Huff says. “We had a good run there, but it was time to move.” Boney Fingers, known for its slow-smoked Texas-style barbecue, upgraded from 325 square feet to 1,800 square feet. In addition to a 25-seat dining area, the fast-casual operation features a greatly expanded kitchen. It’s not “just barbecue” of course. Huff smokes his beef brisket for 15 hours, alongside pork butt and baby back ribs. Those items are sold by weight or in sandwiches, while also appearing in tacos, brisket cheesesteaks and Polish Boys.

Photo via Scene Archives
 Irie Jamaican Kitchen
621 East 185th St., and 4162 Pearl Rd., Cleveland and 837 W. Market St., Akron
Since opening his first Irie Jamaican Kitchen, the chef from Trelawny Parish has been keen on expansion. Owner Omar McKay built upon the success of that first location by adding a second shop near the Cleveland Metroparks Zoo. Next up for the popular brand is Akron's Highland Square neighborhood. The 2,600-square-foot store has 40 dine-in seats and 30 outdoor seats. 
Photo via Scene Archives

Irie Jamaican Kitchen

621 East 185th St., and 4162 Pearl Rd., Cleveland and 837 W. Market St., Akron

Since opening his first Irie Jamaican Kitchen, the chef from Trelawny Parish has been keen on expansion. Owner Omar McKay built upon the success of that first location by adding a second shop near the Cleveland Metroparks Zoo. Next up for the popular brand is Akron's Highland Square neighborhood. The 2,600-square-foot store has 40 dine-in seats and 30 outdoor seats.

Photo via Scene Archives