Chef Jeff Fisher to Open Salted Dough Artisan Pizza in Broadview Hts.

click to enlarge Chef Jeff Fisher to Open Salted Dough Artisan Pizza in Broadview Hts.
Photo by Emanuel Wallace
Chef Jeff Fisher, long of Crust and Touch Supper Club, will open his own restaurant in Broadview Heights. When it opens in late October or November, Salted Dough Artisan Pizza (9174 Broadview Rd.), will offer a full-service experience built around pizza, yes, but also a broader menu of American and Italian selections.

Fisher gets credit for helping to develop the pizza crust that got the dough ball rolling at Crust, with whom he parted ways a few years back. At Salted Dough he’ll be tossing pies with a similar New York/New England style – that is to say thin-crusted, deck-oven baked, large to gigantically proportioned.

“We’re thinking about doing a 40-incher so we can lay claim to the biggest pizza in Ohio,” says the chef.

Those pies will be sold by the slice and by the round, in sizes well below that record-setter. They will be joined by starters like calamari and charcuterie boards, salads, subs, and five or six entrees like house-made gnocchi, seasonal ravioli, items built around meat and fish.

“We’re going to stay away from typical red sauce Italian and focus more on contemporary American with an Italian flair,” Fisher notes.

Desserts like tiramisu and gelato from the display case will round out the fun, as will the beer, wine and cocktail list.

Salted Dough will be a full-service sit-down restaurant with seating for 95 indoors plus another 50 on the patio. Fisher says that he’s going for a simple, contemporary look, with exposed ceilings, stained concrete floors and an open kitchen “so you can see us making the pizza, see us rolling the gnocchi,” he adds.

A separate entrance will be dedicated to handling lunch and dinner take-out orders in an efficient manner. Fisher says that he was attracted to the location at Broadview Commons because of its proximity to hospitals, a university and the Interstate.

About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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