Platform Beer Rolls Out Rotating Food Schedule with Big Names/Bold Flavors


From the earliest stages of planning, Platform Beer (4125 Lorain Ave., 216-202-1386, was always going to be about the beer. The idea of building out a kitchen, hiring a chef and maintaining a consistent menu of options was never in the cards for owners Paul Benner, Justin Carson and Shawn Yasaki.

Yet, since opening its doors on July 4, Platform has been keeping its customers surprisingly well fed thanks to a rotating crop of guest chefs and restaurants, who set up shop in the brewery’s rough-and-ready workspace. Chefs like Melissa Khoury of Saucission, and restaurants like Jack Flaps, Momocho and Bruno's Italian Restaurant are coming in, setting up and dishing out — despite having brick-and-mortar joints right down the block.

“It’s about expanding the ‘Mod Mex’ brand and showing support for our neighborhood,” explains chef-owner Eric Williams. “I love what Platform is creating and I’m super stoked to be a small part of their growth. It’s also a great way for the staff to learn other positions in the restaurant business, offers our cuisine to guests who might not know about Momocho or El Carnicero and to generate extra revenue.”

While Melissa Khoury of Saucission doesn’t yet have a place of her own, she too loves the easy-going atmosphere of setting up shop in a neighborhood taproom. “It’s a fun environment and a chance for us to interact with the guest more,” she says. “It’s also a chance for us to be creative with the tasty pork items we already make.”

Beginning July 26, this is the lineup of food options that guests can look forward to eating at Platform. As always, customers are welcome to bring their own food in at any time.

On Tuesdays, chef Patrick Kander of Choice Catering is in the house dishing up pulled pork sliders and vegan rice dishes. Manna Food Truck also will be setting down temporary roots.

On Wednesdays, Bruno's Italian Restaurant will be serving up home-style Italian foods like stuffed peppers, eggplant lasagna and meatball sammies.

On Thursdays, Saucission will be offering piggy creations like pork nachos and deep-fried pork rillettes with Dijon ailoli and pickles.

On Fridays, Jack Flaps brings in the breakfast banh mi, chicken and waffles, and Ohio City Cuban sandwiches.

Saturdays start with brunch items from Choice Catering (crepe bar, waffles to order, beer mimosas, micheladas…) and end with Momocho/El C items like chile-braised pork tacos, chorizo tacos and chips and guac.

Platform is closed on Sundays and Mondays for now, but will open on Mondays starting July 28.

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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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