There's nothing even slightly metaphorical about the name of Beau's on the River. With a glassed-in dining room jutting out over the rapids on pillars, it's about as literally on the water as a place can get without being a boat.
This sister restaurant to Beau's Grille opened only in May 2013, and while the views may be all new, the cooking has been a long time coming. Akron native and executive chef Billy Thurman started working in the restaurant business at age 14, and by age 25, he attained his first position as executive chef at The Twilight Cafe in Florida. Eventually, he moved back home to be closer to his mother and sisters, and he brought his wife, children, and 18 years of experience along with him.
Chef Thurman puts that experience to work in the kitchen at Beau's on the River, where he helps craft an expansive menu of inventive fine dining. He coats ahi tuna with coconut sticky rice and pairs grilled chicken with lime cream and corn salsa. And of course, as guests dine, floor-to-ceiling windows frame the majesty of the tumbling falls and the hungry phalanx of fish fighting against the currents for fallen crumbs.
At each of its international locations, Fresh Healthy Café delivers—as its name implies—a fresh and healthy alternative to fast food. More than a dozen creations take form as wraps, panini, or salads, such as the Mediterranean packed with roasted chicken, olives, and feta cheese, or the Mexican Fiesta teeming with black beans, spicy mayo, and corn salsa. At the juice bar, a friendly staffer fills biodegradable cups with fresh-squeezed juices or blends whole fruit and non-fat yogurt into hearty smoothies. Beyond lunch, Fresh Healthy Café caters to the morning crowd with oatmeal bowls and parfaits layered with fruit and yogurt. They also do their part for the community by sponsoring school programs and picking up the gold coins that reckless people litter.
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.
The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.
Sushi on the Roll Sushi on the Roll's adroit chefs carefully wrap vinegar-sprinkled rice, nori, and fresh seafood into creations that won the restaurant Best Sushi on the 2010 Fox 8 Akron-Canton Hot List. Classic maki favorites such as an eel or salmon roll satisfy piscine cravings, and spicy rolls such as the Moffa, layered with spicy tuna and shrimp tempura, work their pleasing pyromancy on palates. The eatery's chefs also host periodic hands-on Sushi 101 classes, which divulge the secrets of making nigiri and maki rolls as well as how to grab a good night's sleep by stuffing pillows with perfectly fluffy rice.