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Monday, July 18, 2016

Now Open: Parker’s Downtown at the Kimpton Schofield Hotel

Posted By on Mon, Jul 18, 2016 at 2:52 PM

click to enlarge parkers_downtown_webpage.jpg

The Kimpton Schofield Hotel has been renting rooms for about three months now, but doing so without the support of the property’s flagship restaurant. That finally changed this week when Parker’s Downtown (2000 E. Ninth St., 216-357-3250) opened up at the corner of East Ninth and Euclid Avenue, just in time for the RNC.

The restaurant is an offshoot of Parker's Grille & Tavern in Avon Lake, which is operated by James and Victoria Mowbray. The downtown location is a 4,700-square-foot, two-level, 120-seat restaurant that will provide food service to walk-in customers, the complex’s 122 hotel rooms and, eventually, 52 luxury apartments upstairs.

Executive chef Andrew Gorski, a CIA grad who worked at Thomas Keller’s Bouchon, MIX by Alain Ducasse and locally at Butcher & the Brewer and Tremont Tap House, presides over a menu of “Northeast Ohio favorites updated with a modern twist.”

Dinner starters include smoked whitefish served with warm sourdough, potato pierogi garnished with crème fraiche, pistachios and pear, and lamb meatballs with Korean red pepper paste. Main courses might include smoked pheasant with grilled peaches, polenta and port, chicken pot pie with creamed leeks and wild mushrooms in puff pastry, and mac & cheese with gruyere, smoked ham and veal jus.

A separate bar menu is loaded with cocktail-friendly snacks like shrimp cocktail with horseradish custard, sliders with caramelized onions and 1,000 Island, salumi flatbreads and pickled eggs.

Breakfast offers staples like omelets, waffles and eggs Benedict as well as more creative fare like flat iron steak and eggs, a Croque Madame with smoked ham, gruyere and a fried egg, and house-cured gravlax served with cream cheese, pickled shallots, capers and bagel chips.

Lunchtime is heavy on the soups, salads and sandwiches, with items like cauliflower soup with King crab, beet salad with whipped goat cheese, Korean fried chicken sandwich, a Cleveland-style Cuban starring shaved bologna and Stadium Mustard, and porchetta with celery root slaw and buttermilk dressing.

The restaurant is open daily for breakfast, lunch and dinner. 

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