The Most Anticipated Restaurant Openings in Cleveland for 2024

Salted Dough Bistro

12308 Mayfield Rd.., Cleveland

Campus Pollyeyes, the “world-famous” stuffed breadstick restaurant founded in Bowling Green, closed its Little Italy location in July after four months. The attractive fast-casual eatery opened its doors in early March. But, as they say, one man's loss is another man's gain. In this case, the man in the plus column is Jeff Fisher, who made a name for himself at Touch Supper Club and Crust. In 2019, Fisher opened Salted Dough (9174 Broadview Rd.) in Broadview Heights and has been doing brisk business ever since. Like his four-year-old flagship, the Little Italy Salted Dough will offer Fisher’s excellent pizza, but also a broader menu of American and Italian selections.

One Pot Korean BBQ and Hot Pot

1825 Coventry Rd., Cleveland Height

The prominent Coventry Road, long ago home to Hyde Park Grille and Sal & Angelo’s, is being taken down to its shell. Layers and layers of former renovations are being stripped away to make way for the latest chapter in the building’s 100-year lifespan. Come fall, the space will reopen as One Pot Korean BBQ and Hot Pot. Like others in this trendy restaurant category, One Pot will offer guests an all-you-can-eat BBQ and hot pot dining experience. Management expects the dust to settle sometime in October.

STEAK

2179 W. 11th St., Cleveland

Despite loose assurances to the contrary, Zack and Julian Bruell will not be reopening Parallax, the Tremont restaurant that closed last November after 18 years. But it will soon have new life and new operators.The trio of Terry Francona, Jason Beudert and Chelsea Williams – still riding high off their recent successes at Geraci’s Slice Shop in downtown Cleveland – have signed a lease to take over the iconic space. The budding restaurant group plans to open a unique steakhouse concept called STEAK early next year. Developed in partnership with consulting chef Sean Kerrigan, formerly of Urban Farmer and Red the Steakhouse, STEAK is bucking trends by offering diners a single cut of beef. That cut, the underappreciated coulotte, will be offered as part of an all-inclusive meal that includes a fresh salad, house-made rolls and unlimited hand-cut fries – all for $30.

Lil’ Ronnie’s

2365 Professor Ave., Cleveland

In October, Edison's Next Door Pizza closed its doors after just two months. The short-lived pizzeria took the place of Edison's Pizza Kitchen, which occupied the space immediately next door to Edison’s Pub for 15 years. Next up for the Tremont storefront is Lil Ronnie’s, a satellite pizzeria from the owners of Il Rione. Since opening at the tail end of 2017, Il Rione (1303 West 65th St.) has earned consistently high marks for its pizza, vibe and operation in Gordon Square. For the past few years, owners Brian Moss and Brian Holleran have been looking for a way to expand. With the Edison’s spot, they believe they found the ideal fit. When Lil Ronnie’s (a play on Il Rione) opens in the coming weeks, it will be a stripped-down version of the mothership in Gordon Square. The primary focus will be on producing high-quality pizza by the slice and whole and delivering it in a timely and consistent manner.

Kiln

3396 Tuttle Rd., Shaker Heights

After four years of instability, a prominent restaurant space at Van Aken District in Shaker has landed one of Cleveland’s most bankable chef-operators. The space is the former Shake It-Kindred Spirit-Sawyer’s property in the northwest corner of the plaza. The chef is Doug Katz. In late summer, Katz and managing partner Todd Thompson will open Kiln, which they describe as a “modern take on a classic European bistro.” When it opens next year, Kiln will join Zhug and Amba in the Katz portfolio. In 2020, the chef shuttered his long-admired Shaker Square bistro, Fire Food and Drink, after 20 years. The space was previously home to Shake It, Kindred Spirit and Sawyer’s.

Eugene Kitchen

2050 Lee Rd., Cleveland Heights

One of the best things to come out of the Ohio City Galley is the Tinman Burger, a drippy double smash burger with American cheese, special sauce, and sweet and spicy pickles on a brioche bun. The burger was so good, in fact, that it helped ignite a smash burger goldrush throughout The Land. After leaving the Galley, chef Michael Schoen took his talents to Lakewood, where he opened Eugene Kitchen at BottleHouse Brewery (13368 Madison Ave.). Originally, the plan was to open a second shop at the Cleveland Heights BottleHouse as well, but the pandemic threw a monkey wrench in those plans. Now, three years later, Schoen will follow through with those plans to open a second location on the east side. Eugene Kitchen will soon open at the Cleveland Heights BottleHouse on Saroj & Carlos departed after nearly a year.

Oliva

408 W. St. Clair Ave., Cleveland

For 20 years, Osteria offered diners a taste of Italy from its underground lair on W. St. Clair. The restaurant closed in 2020 and reopened in a new space (Walnut Ave., 1801 E. 9th St., Cleveland). Lola and Luca Sema, owners of Acqua di Luca, Luca and Luca West have taken possession of the property in the Warehouse District. Lola Sema says that she and her husband plan to open Oliva, an Italian-themed steakhouse, in the space, which sits immediately east of Acqua di Luca. The initial timeframe puts opening day in late summer or early fall.

Charter House

991 East 185th St., Cleveland

The beloved Bistro 185 closed four and a half years ago. Marc and Ruth Levine, the original owners, operated the Collinwood restaurant for 10 years before selling the business to their chef, Ryan Kaston, in 2016. After sitting fallow for nearly three years, the property finally has a new owner in Chris King. King, a versatile entrepreneur with businesses in the hospitality and transportation fields, will open Charter House. He has been working on the property for about four months and expects to have the restaurant ready to welcome its first guests this summer. King describes the cuisine as “classic American, with something for everyone.” To go with the food will be a great wine list and creative cocktails. “When people see it, they’ll love the décor and atmosphere,” he explains. “We want to attract the professionals and locals in the neighborhood that want someplace where they can go that’s safe, reliable, consistent and just a good atmosphere.”

Scorpacciata

13051 Larchmere Blvd., Cleveland

Back in 2021, we shared news that the former Larchmere Tavern, which had closed after nearly 30 years, was being converted into a high-end cocktail lounge and restaurant. Those plans never came to fruition. But that proved to be fortuitous for Peter Reuter, who was in search of a permanent home for Scorpacciata. In 2018, Reuter opened Scorpacciata Pasta Company in the Market Hall at Van Aken District. The success of the Market Hall in general and his shop in particular took him a little by surprise, he admits. He opened a second location in the Market Hall became home to Scorpacciata Pizza, which also has been drawing rave reviews. Snagging the Larchmere Tavern space, which has been home to a restaurant since at least the 1950s, plays right into Reuter’s well-laid plans. The full-service restaurant will offer pizza and pasta, naturally, but Reuter is eager to flex his culinary muscles. “We’ll have pizza and pasta, but we’ll also have a wider variety of options,” he says. “Appetizers, charcuterie, some steaks, more handmade pasta dishes, cocktails, a wine list, the whole nine.” Reuter says that he is completely renovating the property. When it’s done, it will have pasta-making room on display, a 12-seat bar and seating for approximately 75.

Artis Restaurant

17900 Detroit Ave., Lakewood

Andrew Mansour has taken possession of the former SideQuest property in Lakewood. The chef, formerly of Zhug and Edwins, is planning to open Artis Restaurant, which he describes as a contemporary, shareable steakhouse. Mansour says that Artis will be fine dining, but without the white tablecloths. Inside, the bar and dining room will sport a Miami Art Deco Revival décor, with `80s colors like coral and teal. “We’re going to be a steakhouse but absolutely not what you think about, where you get a big-old slab of meat and everybody ordering their own thing," he explains. "We’ll be very shareable and approachable – a steakhouse that’s not a steakhouse. We’re putting a new spin on America’s favorite concept.”