The Office provides enough delicious eats and drinks to stuff the belly’s briefcase to the buckle. Appetizers entice professional palates with sophisticated options—such as wasabi-stuffed shrimp cocktail and seared scallops with asparagus and mushrooms (both $10.95)—but also assuage simpler salivations with comforting pre-dinner fare such as wings ($7.95 per dozen), loaded Irish nachos ($8.95), and herb-and-parmesan fries ($4.95). Once your mouth is warmed and ready, direct its incisor specs to the entrees like temporally displaced Napoleonic soldiers toward a Russian teahouse. Bacon acts as the ambassador of turf-born protein on the otherwise surftacular plate of pan-seared salmon and lobster, which swims in a sea of tomato-compound butter ($17.95). The mushroom and swiss burger ($7.95) and flat-iron steak ($15.95), on the other hand, stand their ground as terra firma edibles. Lighter bites that are equally heavy on flavor include the mesclun salad, which is a fresh toss of strawberries, candied pecans, dried cherries, feta, and balsamic vinaigrette ($6.95 for a full).
First-time visitors to Chowder House Cafe often fixate on the dining room’s walls—or lack thereof, as every square inch has been painted over with electric flowers, guitar players, crowned kings, and other artistic testaments to the café’s funky and unconventional outlook. This same outlook makes its way onto the menu, which features the namesake clam chowder alongside salads, sandwiches, and dinner entrees similarly inspired by the sea. Aside from the Sunday brunch’s traditional omelets and buttermilk pancakes drenched in fresh Ohio maple syrup, a crab cake benedict celebrates the weekend atop a toasted ciabatta roll. Regardless of the time of day, a considerate BYOB policy accommodates the sailors who often stumble into the café with unlabeled bottles of clam juice.
At Fred's Diner, breakfast is king. Kneel at the feet of the most important meal of the day with a selection from the diner's menu. The three pancakes ($5.99)—with choice of sausage, ham, or bacon—forge a feast from flattened flour, while a three-egg cheese omelette ($4.99, with additional ingredients $0.85 each) sidekicks its stuffed sustenance with home fries and toast. Enjoy bread-bookended breakfast bites with a two-egg sandwich ($4.29), topped with choice of ham, bacon, or sausage, or simply feast on an uncomplicated half-pound of bacon ($2.50) with coffee ($1) or cranberry-orange juice ($2). Lunch-lovers are also in luck at Fred's Diner, with a fallout shelter's worth of soups, salads, sandwiches, and more on tap. Spoon-survey a bowl of Fred's famous chicken dumpling soup ($3.29), tenderly embrace the tenders of the grilled chicken salad ($7.49), or digestively dissect a 6-ounce rib-eye steak ($7.99). Specialty sandwiches include the Cuy-a-Hoagy ($6.39), topped with hot roast beef, and the triple-tiered tastiness of the Diner's Club ($6.99).
"The first responsibility of a restaurant is not to make a profit, but to feed people," owner Scott Malensek told a reporter for WEWS-5. Five days a week, he feeds people at The Stew Pot Kitchen, and he feeds them well. Soups and stews are his specialty, and they brim with nutritious vegetables grown in his own garden as well as ingredients purchased at local farmers' markets. Although his menu rotates seasonally, it typically spans the spectrum from stick-to-your-ribs recipes, such as rabbit stew, to lighter options, such as vegetarian tomato soup. Whatever the choice, each steaming bowl is meant to comfort the diner, with the Blue Moon beer cheese soup even rumored to remedy bad moods caused by getting into arguments with an entire debate team. In addition to soups and stews, Malensek's menu also forays into solid territory with Slovenian kielbasas, Nathan's hot dogs, and paninis.
For Domenic Fragomeni and Chad Leek, the quest to open a restaurant began on a basketball court. The two met during a pickup game of hoops in 2008, during which they discovered that they both had a passion for entertaining guests and getting trounced by the Harlem Globetrotters. Their friendship eventually blossomed and led to the foundation of a casual fine-dining spot in downtown Akron—a place where busy professionals can grab a quick bite during lunch and diners can savor a gourmet meal for dinner.
The duo's menu of hand-cut steaks and fresh seafood springs from the sauté pan of Chef Josh Pere and the old-world recipes of Olympia Fragomeni; more than 20 inventive martinis flow from the shakers of a team of experienced bartenders.
Credited with inventing the chicken sandwich in 1946, Truett Cathy opened the first Chick-fil-A in 1967, which gained fame with its original chicken sandwich and crispy waffle-cut fries. Breaded by hand, each boneless breast fillet tumbles in special seasonings before 100% refined peanut oil endows a crispiness as golden as the heart of Eugene Levy. The tender fowl then tops toasted butter buns adorned with dill-pickle discs (golden wheat buns are also available). Though Chick-fil-A's award-winning Eat Mor Chikin campaign runs every day of the week and now on the nearby moon, patrons should note each establishment is closed Sundays.