Devore’s Hopocan Gardens serves Barberton-style chicken, which is locally raised, cut to conserve the tastiest bits of meat, lightly breaded for a natural, seasoning-free flavor, and deep-fried to a golden brown. The crisp, fresh taste of a classic white-meat combination (a breast, back, leg, and wing; $8.95) or a large dark platter (three thighs, two drumettes, and a back; $9.55) makes Colonel Sanders roll over in his roost. Most dinners come with a choice of three sides, such as hot sauce, coleslaw, and mashed potatoes. The menu of fowl-focused palates includes chicken buckets, hot wings, sandwiches, and paprikash (chicken stewed in a paprika sauce), along with freshwater pike, shrimp, and ham.
With a wire whisk and passion for confection, Bonnie and her daughters Rachelle and Michelle whip up more than 10 styles of plump specialty cupcakes ranging from french toast and cherry cola to gingerbread. Maple and vanilla whipped icings sweep effortlessly across cake tops before being drizzled with caramel, or capped with crispy crumbled bacon. The caf?'s wafting aromas of freshly baked blueberry muffins are joined by brewing coffee, steaming espresso drinks, and slowly steeping teas. Patrons may also peruse Magic City's hand-painted crafts such as candles, notepads, and crocheted wire jewelry.
Chef Ivan Lefkowitz has been doling out his diverse repertoire of homemade dishes for more than 30 years, enticing the palates of prestigious clientele such as President Bill Clinton and members of The Temptations and the Cleveland Indians. The dexterous chef whips up breakfast platters, sandwich trays, gourmet dinners, and specialty buffets for special events that range from weddings to pig roasts. He can also furnish parties with delivery, serving, and event-planning services, along with tableware, decorations, and piñatas filled with enough travel-sized packages of dental floss for every guest. In addition to catering, Ivan and his kitchen crew simmer up hearty dishes at their own diner location. Deli-style burgers and sandwiches meet with homemade soups upon the restaurant’s tabletops and booths, and beneath the colorful umbrellas of its outdoor patio.
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 saut? 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 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.
Chop It Salad Co. greets visitors with a rainbow of veggies and salad accoutrements, all laid out in a vivid stripe of flavor. A guest might request a specialty salad like the loaded cobb or sweet hawaiian chicken. Or, they might design their own meal from scratch, selecting from the different ingredients as a skilled associate assembles it to order. Those designing a bespoke entree first choose from four types of greens, brown rice, or a wrap. Then, they have the Chop It technician heap their chosen foundation with a selection of more than 40 toppings, such as bacon, dried cranberries, shrimp, or cheeses. Next the guest selects from about 20 dressings to thoroughly customize their fresh medley of flavors.