Crumb & Spigot, a Neighborhood Tavern, to Open in Chagrin Falls


For years, Karen Gorman has been on the path to restaurant ownership, running a successful catering company and helping others open spots of their own. By late May, Gorman will open the doors to the Crumb & Spigot, a small neighborhood tavern on the edge of Chagrin Falls.

"I always liked those crazy signs over in England, all colorful and fun," says Gorman regarding the whimsical name.

Located in the former Western Reserve Bread store (16783 Chillicothe Rd.) at the corner of Washington and 306, Crumb & Spigot will feature a large bar, communal seating and a wood-fired oven.

"We're not trying to reinvent the wheel," notes Gorman. "We just want to do some really good, from-scratch food that people can recognize. We just wanted to open a place where people could come more than once a week, maybe after the movies."

The "crumb" refers to the pizzas exiting the wood-burning oven while the "spigot" refers to the bar, specifically craft cocktails and both beer and wine on tap. A full one third of the 45 seats will be at the lengthy bar, Gorman says.

In addition to the pizzas, entrees like fish, chicken and steak will be finished in the wood oven. There will be plenty of (non-fried) bar snacks like meats and sausages, and a large number of vegan and vegetarian options.

Gorman's partner in the operation is Ryan King, a veteran cook who has worked in a number of Cleveland restaurants.

"It's kind of a food desert out here," Gorman says of the far east side. "We're always looking for somewhere to go where we don’t have to go all the way downtown or to the west side."

Crumb & Spigot will be open for dinner only and Sunday brunch.

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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