The chefs at Casa Capelli dice and dish authentic Italian and Mexican entrees beneath the arched stained-glass ceiling that housed Farmer's National Bank more than a century ago. Explorative eaters can determine their dining destinies from an extensive menu which, like the fridge in the United Nations break room, includes pasta, seafood, Mexican, and grilled fare. Twirl delicate angel hair in varieties such as piccatas, florentines, or chardonnays ($15.99–17.99). Venture south with Casa Capelli's Mexican meals, such as sizzling vegetarian or carnivore-friendly fajitas ($12.99–$17.99) or the pollo de la casa, the restaurant's Mexican specialty, a blackened chicken breast topped with fried vegetables, green onions, tortilla chips, and a weatherproof roof seal coated with melted monterey jack and cheddar cheeses ($15.99).
The Lakehouse Inn & Winery combines a comfy bed-and-breakfast and a boutique grape refinery, which provides casual connoisseurs and dedicated oenophiles with a variety of delicious wines from Northeast Ohio. Toast to the week’s end with a friend or treat your favorite significant other by sharing a platter of cheesy comestibles (an $8 value) and two wine trays, each loaded with five samples of fermented grape juice (a $5 value per tray). The wineporium boasts a bevy of delicious vinos, ranging from the palate-pampering cabernet franc to the area's best-kept spirit secret—the Lake Erie Treasure, a bubble-saturated, dry sparkling wine. During the tasting guests can swirl, sniff, and sip the winery's progeny before selecting the bottle they'd like to take home and raise up into a well-balanced barrel (up to a $26 value).
Restaurateurs Nick and Giovanna Kustala split the duties of designing the menu at Vault Steak House, with Nick crafting the cuisine and Giovanna cultivating a list of wines to pair with the food. The main attraction is the 28-day dry-aged steaks, ranging from cuts of chateaubriand to 28-ounce delmonico steaks and 24-ounce porterhouses. Diners can add sauces and toppings to steaks as well, including blue cheese, béarnaise, and gorgonzola fondue. Elsewhere on the menu, the eatery's versatility is reflected in dishes such as white truffle and portobello ravioli and farm-raised, crab-crusted snapper with spicy mayo.
Located just off of Elk Creek, Girard Dinor has staved off the starvation of local regulars for decades, satisfying its customers with savory home-style fare and house-made desserts. From farm-fresh eggs for breakfast ($2.65+) to liver and onions in the evening ($6.85), Girard Dinor’s menu aims to indulge classic cravings without unduly disturbing understuffed wallets. Patrons can always count on the specialty flavor-crisp chicken dinner ($6.95) and the grilled ham 'n' cheese sandwich ($4.15) to quiet the thunder of hunger-stormed bellies. A perennial favorite from the all-day menu, the Dinosaur Burger meal sates raptor-like ravenousness with a grilled chopped-sirloin patty nestled in Jewish rye bread, crowned with sautéed mushrooms and onions before being swaddled in melted swiss cheese and a mild italian-pepper sauce ($7.50). Finish your feast by surrendering to the sweet salvation of old-fashioned hand-made pies (selections and prices vary).
Mike N' Dangelo's Italian Restaurant & Pizzeria welcomes guests with a spread of more than 90 menu items. Chefs hand-roll housemade meatballs before stuffing them inside sub sandwiches or pairing them with spaghetti noodles. Each day, they slow-cook the sauces that top stuffed shells and chicken parmesan. Gourmet pizza options include the Mexi Melt with ground beef, taco seasoning, veggies, sour cream, and a spicy Mexi sauce.
Situated downwind of the Great Lakes, Painesville turns into a winter wonderland in the colder months when lake-effect snow blankets the area's slopes with a fine, skiable powder. About a 30-minute drive south from Quail Hollow, families and scrawny snowballs looking to bulk up take to the downhill trails of Alpine Valley, which range in difficulty from easy to expert. Adjacent to the ski slopes, snowboarders bounce off the rail grinders and tabletops of the terrain park, and at a separate tube park, visitors go careening over runs while tucked inside an inflated donut.