Tuesday, October 6, 2015

Ken Stewart’s to Close in Flats East Bank, Bold Food and Drink to Open

Posted By on Tue, Oct 6, 2015 at 6:07 PM

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This Saturday will be the last night of service at Ken Stewart’s East Bank, which opened two years ago in the first wave of fresh development down by the river. That restaurant opened around the same time as Lago and Willeyville, but has since been joined by several new restaurants, bars and entertainment venues such as Crop Rocks, Alley Cat and Punch Bowl Social.

The Ken Stewart’s space won’t sit idle for long as Demetrios Atheneos and Fady Chamoun, partners in Oak Barrel (5975 Canal Rd., 216-520-3640, theoakbarrel.com) and Forage Public House (14600 Detroit Ave., 216-226-2000, foragepublichouse.com), will open their third eatery in the space by the middle of next week.

“Yeah, I’m crazy, I know,” jokes Atheneos. “We’ll have menus on the tables by Tuesday.”

While Stewart will redirect his attentions to his existing Akron eateries, Atheneos and Chamoun will set about opening Bold Food and Drink, a concept that will take advantage of the steakhouse feel and kitchen equipment the pair inherited, but in a much more casual, affordable and approachable environment.

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“Like every place we open, this will not be a special occasion restaurant – it will be the kind of place you can go to every day of the week,” explains the chef. “That area soon will be filled with people every day of the week, not just on weekends. We’ll provide approachable options they can live with.”

Atheneos and company have crafted an expansive menu filled with options that range from very small plates like chorizo-stuffed dates on up to a one-pound ribeye topped with horseradish crème fraiche. In between are plenty of snacks, shareable items, large plates and sides. Of course there’s a charcuterie platter, plenty of vegetable dishes, steaks, chops and seafood. About a dozen steaks, hailing either from Ohio-based New Creation or Idaho-based Snake River, are priced well below those sold by the restaurant’s original owner.

“The restaurant will have a steakhouse feel, but it won’t be overpriced.”

As usual, Atheneos will work with Chef’s Garden, Green City Growers, Green Field Farms and others to ensure that all of his foodstuffs are naturally, humanely raised. Like, Forage, Bold will be a Greener Fields Together certified eatery.

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