For two and a half years, Crust (1020 Kenilworth Ave., 216-583-0257, crusttremont.com) has been dishing up affordably priced hand-tossed pizzas, fresh baked subs, hearty Italian entrees, and a host of decadent desserts from its tiny Tremont shop.
Beginning now, Crust fans can grab a salad, sub or "seriously huge" slice from the company’s new Midtown location, located at 3000 St. Clair Avenue (216-589-9711). The lunch-only operation is open Monday through Friday 10 a.m. to 2:30 p.m.
The new location, which formerly was Bada-Bing strip club, can easily accommodate 75 diners. But more importantly, it allows owner Mike Griffin to centralize dough, sub bun and dessert production, all of which is done in-house. One of the factors preventing expansion so far – and there have been many offers to do so, he says – has been the level of baking skill needed at each shop. With production centralized, future expansion is likely.
Like Tremont, Crust Midtown will sell salads, subs, pasta, pizza and chef Jeff Fisher's incredible desserts.
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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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