Western Reserve Distillers and Distill Table Now Open in Lakewood

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Distill Table restaurant (14221 Madison Ave., 216-505-5188) quietly opened its doors this week in Lakewood, a year and a half after it was first announced. The “farm-to-glass, farm-to-table” restaurant shares space with Western Reserve Distillers (330-671-0347), a “grain-to-glass” organic spirits producer owned and operated by Kevin and Ann Thomas.

The two independently operated entities share a fully renovated 100-year-old building long known as the Fridrich building. The distillery started production in June and already is turning out vodka. Gin will begin to flow next week, with rum, rye and bourbon to follow. The distillery and tasting room is open from 10 a.m. to 6 p.m. Tuesdays through Saturdays. Tours are offered Thursday, Friday and Saturday. Reservations are very strongly encouraged given the amount of requests.

Chef Eddie Tancredi, formerly of Adega at The 9, said that his vision for the restaurant aligned perfectly with that of the Thomases.

“I know a lot of the places I’ve worked have been high-end, but I’m from Cleveland; this is my hometown,” Tancredi explains. “When it comes down to it, what I really enjoy cooking is down-to-earth. Keep it simple but do it right. Everything on the menu, people will know what it is.”

The 99-seat restaurant features indoor and outdoor communal seating, a bar with two craft cocktail stations, and a chef’s kitchen counter.

“The restaurant is driven by a communal approach to dining as we encourage guests to socialize with one another and our staff as they sit back in our social gathering areas, enjoy dinner at long tables together, or take part in the action at the chef’s kitchen counter,” Tancredi adds.

The menu offers antipasti like citrus-marinated olives, grilled vegetables and dips platter, and boards starring Ohio cheeses, smoked seafood, and housemade charcuterie. Snacky items like crispy pork rinds with ranch dressing, fried mozzarella served with sausage cream dipping sauce, and chorizo gravy and egg topped poutine sound tailor-made for barflies.

Moving up the food chain finds beef, turkey, salmon and veggie burgers joined by carnitas sandwiches with black bean salsa. Pizzas come topped with roasted mushrooms and ricotta, pulled pork and bacon, or straight-up mozz and marinara. Entrees are built around salmon, pan-roasted chicken, and meaty "Sunday sauce." See the complete food and drinks menus below.

A public grand opening event is scheduled for 6 p.m. Saturday, September 8th.

Distill Table is open for dinner and weekend 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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