Dreams Do Come True: Slyman’s is Launching a Food Truck

[image-1] We had to wait patiently for 52 years, but Slyman's Restaurant finally is launching a food truck. The rig is a joint effort from the downtown deli (3106 St. Clair Ave., 216-621-3760, slymans.com) and Slyman’s Tavern (6091 Rockside Rd., 216-642-0062, slymanstavern.com) in Independence. The truck should begin making appearances at food truck events like Walnut Wednesday, Truck Stop Tuesday at Crocker Park, and other seasonal round-ups.

“It’s another way to expand our horizons, flex our wings and keep our name out there,” explains owner Freddie Slyman. “To help us reach that younger generation. If you ask your grandparents, everybody has heard of Slyman’s. But these younger kids don’t really know what Slyman’s is all about.”

When you do track down the rig, expect to find the full and glorious line-up of world-famous sandwiches like corned beef, pastrami, Reubens, roast beef and brisket.

“The foods that made us famous,” adds Slyman.

Diners will be able to enjoy smaller, lighter versions of the ordinarily gigantic sammies, notes Slyman, with options like lunch boxes that come with a choice of sides like coleslaw, potato salad and pasta salad. A deep fryer will crank out the french fries.

Slyman says that another motivation behind launching the truck is to get in on the lucrative catering action. Private events like graduations, weddings, bar mitzvahs and the like are all in the cards.

To keep tabs on the motoring corned beef wagon, follow it on Twitter at @slymanstavernft.

It’s been a year since Slyman expanded his presence in Northeast Ohio with a new partnership and the opening of Slyman’s Tavern in Independence. Things are going so well down there, says Slyman, that plans are in the works for a second location, possibly outside the Cleveland market.

“I’m very happy with how it’s going down there,” he says. “We’re blessed to have a good reputation and a solid name.”

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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