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Tuesday, October 5, 2021

Shaker Square's Vegan Club Restaurant to Expand to Sauce the City Galley in Ohio City

Posted By on Tue, Oct 5, 2021 at 4:12 PM

click to enlarge Cleveland Vegan Club will expand from the east side to the near-west side. - CLEVELAND VEGAN CLUB
  • Cleveland Vegan Club
  • Cleveland Vegan Club will expand from the east side to the near-west side.

Last fall, a twin-concept eatery opened in the former Yours Truly space at Shaker Square. During the day, the Cleveland Breakfast Club focuses on breakfast, brunch and lunch. Afterwards, the Cleveland Vegan Club (13228 Shaker Sq., 216-465-2054) takes over, serving up a Southern-style menu that is 100-percent plant-based.

Things are going so well, says owner Shawn Wynn, that they will be opening a satellite location at the Sauce the City Galley (1400 W. 25th St.) in Ohio City. The plan is to open in the next couple weeks.



“We know we have a lot of vegan customers in that area who come over here, so this will help with getting the word more out there to people in the area,” Wynn explains. “Plus, we can use the delivery services to reach the people in Lakewood, downtown, Ohio City and others.”

Chef Porsche Phillips will be importing a scaled-down version of her popular East Side menu, but expanding the hours to include lunch service for the first time.

Customers can look forward to starters like chorizo hush puppies, “crab” fries made with hearts of palm, and battered oyster mushrooms. Salads include a shaved Brussels sprouts Caesar and a grilled romaine with white French dressing. In the soup category is the sundried tomato soup with mini grilled cheese and a coconut curry cauliflower soup.

Sandwiches range from the hot “chix’n” starring oyster mushrooms, spicy mayo and pickled jalapenos to the Wild Philly loaded with sauteed wild mushrooms, mixed peppers and provolone. The Green Goddess sandwich stacks fried green tomatoes and green goddess aioli into a pretzel bun.

Entrees include fettuccine alfredo made with cashew-based alfredo sauce, a black bean chili bowl with wild rice, cilantro crema, pickled vegetables and green tomato salsa, and “chicken” and waffles.

For dessert, there’s fresh-baked oatmeal raisin, toasted coconut and chocolate chip cookies and a cashew cheesecake with dolce de leche caramel, fresh berries and nut crumble.

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