- Coming to Strongsville.
Since launching his ridiculously successful B Spot (28699 Chagrin Blvd., 216-292-5567, bspotburgers.com) last year, the question for Michael Symon hasn’t been if he would open another but when and where. Finally, those questions have answers. Look for the second B Spot (not counting the Q) to open in Strongsville sometime around the first of the year. Located at The Greens near the intersection of Royalton (Rt. 82) and Pearl roads, the restaurant will feature a familiar look and feel. “We want people to know that they are walking into a B Spot,” says Symon.
This article appears in Sep 29 – Oct 5, 2010.
The dining experiencd at Bar Symon in Avon Lake is awesome. I can only imagine Mike Symon will continue to create great food and become more and more famous. It couldn’t happen to a better guy. It is amazing to see a chef turn pierogis and kielbasa into a gastronomical delight, and he does it.
The great thing about Chef Symon is when his culinary abilities go beyond and far his a really down to Earth kind of guy. I bet you’ll have a blast having beers and appetizers with him.
I recently went to B-spot for a food review…the food and beer selection were excellent! Good job Mike Symon!
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I’ve also been to Bar Symon in Avon…I was not as impressed with it as I was with B-Spot. I will be going to his other two downtown resturants very soon for a Review! Watch for them clevelandfoodandbrews.blogspot.com
I went to B-Spot in Strongsville this evening and felt it was just not my kind of place. The drink I had (Oopsy-Daisy Take Two, $8) was pretty good. This may not be gourmet, but I asked for my cheeseburger ($7) to be, “very well done, burn it black,” and it arrived pink inside. I refused it. The Lola Fries ($4) are tasty, but just slightly larger than a small order of fries at McDonalds.
I also felt like the place had a little bit of attitude they haven’t earned the right to have yet:
“We’ll hold something off your burger, but we won’t add anything to it or accept any substitutions.”
“We don’t serve courses. It all comes at once.”
“We don’t have desserts, just milkshakes.”
They don’t put pickles on your hamburger, but after it is served to you, you can go to the community pickle bar.
I guess I could live with those things if they increased efficiency, but so far I did not see evidence of that. They’re just getting established, so maybe it’s still coming.
After dinner, I went next door to Starbucks and had a french press of Kenya and a slice of lemon loaf. Much better!