Since March of 2016, Wild Eagle Saloon (921 Huron Rd., 216-465-3225) has provided a rambunctious setting downtown for young and young-at-heart folks in search of pub grub, craft beer, bar games and music. In terms of food, the concept from Geis Hospitality Group has earned a reputation not for fine dining, but for over-the-top tavern fare like bacon-fried bacon, deep-fried mac-and-cheese balls, fried pickles, and chicken wings that are “Hot as a Brothel on Nickel Day.”
Come late summer, the team behind Wild Eagle hopes to expand their brand, footprint and clientele with a splashy new suburban eatery called Wild Eagle Steak and Saloon (5001 E. Royalton Rd.). To do that, they’ll build upon the fundamentals that exist downtown and add elements that cater to a more grown-up audience.
“What we started thinking about was how do we take our existing footprint and bring it to the suburban market, where it’s a little bit more prone to want the full dining experience and not necessarily just the saloon bar experience,” explains Tony Quintal, COO and Vice President of Finance for Geis Hospitality.
To do that they’ll devise a menu that includes many of the core appetizers, burgers and sandwiches of downtown but also introduces dinner entrees and steaks. While it might seem like a culinary leap of faith for existing customers to bear, it shouldn’t be, notes Quintal.
“We do everything from scratch,” he adds. “We don’t bring in a lot of frozen items, everything’s fresh, handmade and prepped in our kitchen. So while we don’t reach for the stars on our culinary footprint, we do some pretty great food when it comes to bar fare.”
The southern-style cuisine will be “comfortable, home-style fare” with appetizers like stuffed mushrooms and meatballs and mains like country-fried steak, Nashville hot chicken, and fried chicken with mac and cheese. In the steak department, Quintal says diners can expect between three and five choices that might include strip steaks, rib-eyes and prime rib. Prices will be in line with chains like Outback and Longhorn.
The 17,000-square-foot building, previously home to Classic Worldwide Productions, is under construction to transform it into a “nice, warm environment that’s comfortable for lunch, dinner and late night,” says Quintal. A 40-seat bar and lounge will have a stage for live entertainment, the dining room will seat 60, and a private dining room will be available for groups. Guests can look forward to rich, dark décor accented with wood, copper, pallet walls and plenty of TVs for sports watching.
In terms of entertainment, Wild Eagle Steak and Saloon will feature live local and regional bands and an expanded game room with 4,500-square-feet of fun. Guests can line up to play games like duckpin bowling, pool, pop-a-shot, Skee-ball and shuffleboard. Fans of downtown’s self-serve beer walls, dubbed "Inebriation Stations," will see a jump from 24 to 32 taps.
“We want to really drive that fun, lively atmosphere that we’re known for downtown and also make that comfortable for all types of people, including families and couples who come downtown,” notes Quintal.
If the concept takes off the way Geis hopes it will, diners and fun-seekers elsewhere in the region might soon get Wild too.
“We’re looking at markets around Cleveland right now that wouldn’t infringe upon the growth in Broadview as well as in Columbus, Akron and Toledo,” he reports.
Look for a late summer opening.
SCENE Supporters make it possible to tell the Cleveland stories you won’t find elsewhere.
Become a supporter today.
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...
Scroll to read more Food News articles
© 2024 Cleveland Scene
