Sauced Taproom and Kitchen Coming Soon to Lakewood

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Partners Brent Pease and Geoff Mathias are putting the finishing touches on Sauced Taproom and Kitchen (14701 Detroit Ave., 216-303-9213) in Lakewood. The casual pub is going into the space that was very briefly occupied by Ivory Keys, which was preceded by the Detroiter, which was preceded by World of Beer.

Before the conversation turns to “cursed” locations, remember that World of Beer served no food and followed the fate of numerous locations around the country. Ivory Keys’ one-month lifespan can be pinned on any number of issues that have nothing to do with its address. And the Detroiter was well liked until things began to drift.

“It’s funny when people say it’s not a good location,” Pease says. “Melt is right across the street and Deagan’s is right around here. I think once people come in and see the changes and the prices, they’ll like it.”

Years in management at large national chains like Max & Erma’s, Bar Louie and Yard House have given the partners a deep understanding of the business. They’ll use what they’ve learned to create a system of short ticket times, affordable prices, and excellent service, promises Pease.

One of the first things they did in the space was reinstall the original 50 draft lines that World of Beer had. Local, regional and national craft beers will be available by the flight and pint, and at prices that hover in the $5 range.

The restaurant will serve lunch, dinner and weekend brunch. The star of the menu is the pizza, which will be sold by the slice and completely customizable. Diners can build their own slice by selecting from various doughs, sauces, cheeses and proteins. In addition to traditional toppings like pepperoni and anchovies, there will be options like sloppy joe and pulled pork. Diners can also choose from a number of pre-designed creations.

Those pies will be joined by salads, wings, sliders, empanadas and loaded fries.

Other cosmetic changes to the space include removing the small elevated stage area up front to create a more seamless space.

The partners are estimating an opening day in the first week of September.

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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