Tuesday, September 25, 2018

Sorry, Fellas. Tilted Kilt Pub & Eatery Has Closed

Posted By on Tue, Sep 25, 2018 at 5:31 PM

  • Tilted Kilt
After a surprising six-year run, Cleveland’s Tilted Kilt has closed. The “breastaurant” featured plaid-skirted and bikini-ed “Kilt Girls” who served up chicken wings, fish and chips and Shepherd's Pie to, well, apparently not enough people.

Calls to the restaurant went unanswered and the location already has been scrubbed from the corporate website. The Tilted Kilt in Canton closed its doors last year while others are continue dropping like flies around the country. Shocking, we know.

The location will become a Panini’s.

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Lilly Handmade Chocolates Now Open in New Location in Old Brooklyn

Posted By on Tue, Sep 25, 2018 at 2:15 PM


Update: It may have taken a little longer than expected — and, honestly, when isn't that the case when talking about a new restaurant or bar — but the fine folks behind Lilly Handmade Chocolates opened their new location in Old Brooklyn over the weekend after shuttering the original spot in Tremont in May in advance of the move.

Find them at 2032 W Schaaf Rd. and online. Hours: Monday through Friday 10 a.m. to 7 p.m. and Saturdays from 9 a.m. to 4 p.m.


(Original story 4/11/18): After exactly 10 years in Tremont, Lilly Handmade Chocolates (761 Starkweather Ave., 216-771-3333) is pulling up stakes and relocating to Old Brooklyn. The shop’s last day will be on May 25, followed by an anticipated July opening for the new home.

"It's wonderful," owner Joshua Montague says of the move. “We’re super excited.”

Along with wife and partner Amanda, the team will be moving into a former accountant’s office in a building from the 1930s. The South Hills neighborhood of Old Brooklyn also happens to be home for the Montagues.

The space (2032 W. Schaaf Rd.) will be smaller than the Tremont shop, with no seating. Also, the owners are doing away beer, wine and spirits so that they can focus solely on chocolates and confections. With an increased attention placed on wholesale and internet-based business, the owners decided to shift gears somewhat. But candy making will remain front and center at the new shop.

“When you walk in you’re going to be in our chocolate lab, so you’re going to be even closer to the action than you were here in Tremont,” says Joshua.

We'll keep you posted on opening day.

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Monday, September 24, 2018

Bourbon Legends Boxcar Tour Bound for Cleveland

Posted By on Mon, Sep 24, 2018 at 2:54 PM

The Bourbon Legends Boxcar Tour is like a politician’s whistle-stop tour but in place of empty promises there is delicious American whiskey. The unique bourbon pop-up experience is making stops in just four U.S. cities before the end of the year: Denver, Houston, Cleveland and New York City.

Four well-known brands will be represented: Jim Beam, Maker’s Mark, Knob Creek and Basil Hayden’s. At each stop, distillers, bourbon experts, and even family members behind the iconic brands will lead bourbon tastings, interact with guests and present a multi-sensory experience designed to raise a person’s “Bourbon IQ.” Visitors will enjoy bourbon tastings, bourbon cocktails, Kentucky barbecue, live music and more.

The event, which rolls into town on October 12-13, is free and open to anyone over the age of 21. But space is limited and bourbon fans interested in attending must RSVP at least 24 hours in advance at www.bourbonboxcar.com to obtain an access code and secure a spot. The precise location (near downtown) will be revealed upon confirmation of your reservation.

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Wednesday, September 19, 2018

Chef Jeff Fisher to Open Salted Dough Artisan Pizza in Broadview Hts.

Posted By on Wed, Sep 19, 2018 at 1:18 PM

  • Photo by Emanuel Wallace
Chef Jeff Fisher, long of Crust and Touch Supper Club, will open his own restaurant in Broadview Heights. When it opens in late October or November, Salted Dough Artisan Pizza (9174 Broadview Rd.), will offer a full-service experience built around pizza, yes, but also a broader menu of American and Italian selections.

Fisher gets credit for helping to develop the pizza crust that got the dough ball rolling at Crust, with whom he parted ways a few years back. At Salted Dough he’ll be tossing pies with a similar New York/New England style – that is to say thin-crusted, deck-oven baked, large to gigantically proportioned.

“We’re thinking about doing a 40-incher so we can lay claim to the biggest pizza in Ohio,” says the chef.

Those pies will be sold by the slice and by the round, in sizes well below that record-setter. They will be joined by starters like calamari and charcuterie boards, salads, subs, and five or six entrees like house-made gnocchi, seasonal ravioli, items built around meat and fish.

“We’re going to stay away from typical red sauce Italian and focus more on contemporary American with an Italian flair,” Fisher notes.

Desserts like tiramisu and gelato from the display case will round out the fun, as will the beer, wine and cocktail list.

Salted Dough will be a full-service sit-down restaurant with seating for 95 indoors plus another 50 on the patio. Fisher says that he’s going for a simple, contemporary look, with exposed ceilings, stained concrete floors and an open kitchen “so you can see us making the pizza, see us rolling the gnocchi,” he adds.

A separate entrance will be dedicated to handling lunch and dinner take-out orders in an efficient manner. Fisher says that he was attracted to the location at Broadview Commons because of its proximity to hospitals, a university and the Interstate.

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Thursday, September 13, 2018

Fat Head's Brewery to Launch Whole Hog Sundays

Posted By on Thu, Sep 13, 2018 at 10:30 AM

  • Fat Head's
Going whole hog, apart from being a blast, is no easy feat. That might be why no barbecue restaurants in town offer it on a regular – or irregular, for that matter – basis. But starting this weekend, whole hog barbecue fans can have their piggy dreams fulfilled at Fat Head’s Brewery (17450 Engle Lake Dr., 216-898-0242) in Middleburg Heights.

  • Doug Trattner
In preparation for the launch, owner-brewmaster Matt Cole has added some new cooking equipment to his already impressive arsenal. In addition to the workhorse Oyler 700, a wood-fired beast that smokes 1,000 pounds of meat at a time, the kitchen brought in a Backwoods Pro Competition Hog Cooker. This outdoor wood-fired water smoker is designed specifically to cook whole hogs weighing up to 260 pounds in a low, slow, moist and smoky environment.

  • Chef Nate Sieg (left) with Heath Riles
But more important than the equipment is the expertise. For that, Cole turned to his buddy on the competition barbecue circuit, Heath Riles. Since 2013, as Pitmaster for Heath Riles BBQ, Riles has amassed a staggering number of Grand Championship Awards, including numerous top-10 finishes at the famed Memphis in May. In addition to appearances on the Food Network, Travel Channel and Destination America, Riles has his own line of BBQ rubs, sauces and injections.

Whole hog barbecue, which originated in Tennessee and the Carolinas, is a true challenge owing to the fact that you’re simultaneously cooking various cuts of meat with different thicknesses, fat contents, and collagen levels. In the real world, hams, shoulders, loins and bellies do not cook at the same pace, and ending up with meat that is neither undercooked nor overcooked requires finesse. When it’s done, the meat is chopped, blended and dressed with a thin vinegar-based sauce for a pleasant tang.

“There’s more white meat and less bark – just succulent old-school traditional barbecue,” explains Riles. “Everybody wants to go back to what barbecue was way back in the day and whole hog is the mecca of that. Nobody cooked just pork shoulder back when, they cooked sides of hog. Chopping that up and putting it on a sandwich just brings that comfort back.”

At 11 a.m. on a recent day, Riles, Cole and chef Nate Sieg extracted a practice hog from its smoky chamber and marveled at its crackly, copper-colored exterior. When cracked open, a plume of heavenly porky perfume immediately permeated the kitchen. The 100-pound hog began cooking at 5 p.m. the previous evening. When picked through and chopped, the yield should be around 60 pounds of meat.

Diners who order the whole hog special this Sunday (beginning at noon and running until it’s gone) will receive a half-pound of tender, flavorful, succulent chopped meat ($13.99) and two sides. Cole says that if the item sells as well as he expects it to, it will be a regular Sunday dish clear through fall and perhaps year-round.

For a well-travelled competition barbecue cook like Riles, what Cole is attempting to do at Fat Head’s is a rarity.

“This is not something that most people would do – Matt’s going the extra mile,” he says. “Whole hog was all about gatherings with family and friends. And that’s what barbecue does anyway; it brings people together. I think Matt’s trying to make this place a destination and I think doing good barbecue will help.”

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10th Annual Lakewood Chocolate Walk Returns Oct. 25

Posted By on Thu, Sep 13, 2018 at 9:14 AM

Slated to take place from 6 to 9 p.m. on Thursday, Oct. 25, the 10th Annual Lakewood Chocolate Walk will provide participants with the opportunity to visit more than 20 shops and eateries in downtown Lakewood. Each “sweet stop” provides visitors with a unique chocolate treat.

Here's the details on how to get tickets. A Chocolate Ticket Launch takes place at 9 a.m. on Saturday, Sept. 29, at Lion and Blue. Tickets can be purchased at this event. Then, tickets go on sale online at 10 a.m. on Monday, Oct. 1. Tickets cost $40, or $70 for VIP.

The walk itself will begin at 6 p.m. at First Federal Lakewood (14806 Detroit Avenue), where organizers will provide attendees with Chocolate Walk supplies. The Pre-Walk VIP Reception, limited to only 50 tickets, takes place from 5:15 to 6:30 p.m. at Malley’s Chocolates in Lakewood.

Continue reading »

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CHA Spirits and Pizza in Ohio City Will Close for Good This Saturday

Posted By on Thu, Sep 13, 2018 at 9:06 AM

  • Emanuel Wallace

The second iteration of Cha Spirits and Pizza, which opened in Ohio City last December, will close for good this coming Saturday, Sept. 15.

Owner Susan Walters had hoped for more after the move from Battery Park, but a disagreement on new lease terms at the Whitman Ave. space means the end of business. That location was previously home to the short-lived Pasta and Pastries.

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