Nestled in the Coventry district within Cleveland Heights's historic Centrum Theater, Fracas flanks fine gastropub fare with inspired homemade sauces. Sea smitten can munch on the calamari to start, browned in lemon oil and chili olive pesto ($9), while green gurus can lead forkscapades onto plates of fried green tomatoes bathed in chive oil and vinaigrette ($9). Entrees include a beef short rib braised in Dogfish Head IPA ($26), as well as the Ohio City black-pepper gnocchi backed by wild mushrooms, english peas, leeks, and grape tomatoes, and smothered with smoked gouda alfredo ($18). The bar stocks a staunch selection of local and Midwestern brews, 16 on tap and 30 by bottle, and counts the Rate Beer–approved Great Lakes Dortmunder Gold ($4; RB: 95/100) and the Buckeye Brewing Hippie IPA ($12 for 22 oz; RB: 95/100) among their regular liquid relievers. Should carnivores crave sustenance not found on the menu, Fracas's scratch kitchen can create the meal of one's dreams should they have the ingredients, yielding such customer-conceived classics as the melancholy jam sandwich and apple pie a la go carte.
Cleats possesses the official chicken wing of the Cleveland Indians, which is dipped in an extra-hot bronze sauce and guarded by multi-headed beasts. Despite the selection of more than 50 domestic and imported beers and more than enough sports fans to match each one, the establishment is family friendly and happy to serve patrons with progeny in tow. Cleats' menu is a cornucopia of casual American fare, with starters such as spinach artichoke dip ($6.99) and beer-batter-fried pickles ($4.99) at hand to combat raging appetites. Keep it light with a Greek salad ($9.99 large, $7.99 small), or tuck in for the night with a Texas hold 'em burger ($8.99), a beef slab fitted with a cowboy hat of bacon, cheddar, onion rings, and house-made barbecue sauce. If you prefer to keep your meat bites separate from your carb bites, choose from 22 signature wing sauces and order up a combo plate of eight wings and six soft pretzel sticks ($9.99).
Plates piled high with Emerald Isle favorites share real estate on Murphy's Ale House's tables with burgers, sandwiches, pizzas, and hearty bowls of beer-cheese soup. Irish staples such as hand-breaded fish and chips and housemade shepherd's pie warm up bellies for upcoming bagpiping marathons. Frothy pints of Guinness pour freely into pint glasses or barbecue sauces, which chefs then use to smother baby back ribs and jumbo chicken wings. Pitas and pretzel buns keep slices of corned beef and ham warm on the coldest of nights, and American-style hoagies and burger sliders supplement the cavalcade of Irish fare. The pub's doors, located just over a mile from Cinemark Valley View, stay open until 2 a.m. daily, keeping patrons up past their bedtimes to take part in nightly events and boisterous football chants.
Cuisine Type: Barbecue and
American comfort food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Smoked meats
Alcohol: Full bar
Delivery/Take-out Available: Yes
Outdoor Seating: No
The aroma of Southern-style barbecue fills Tavern of Solon, rising above the top of its restored 1950s high-school scoreboard and up to the ceiling. Under the watchful eye of owner Rich Earle, the casual pub crafts dishes such as Angus burgers topped with Carolina-style barbecue pork and smoked or fried wings entirely in-house. The pillars of the menu, though, are the slow-smoked barbecue platters?pork, brisket, chicken, and baby back ribs?paired with traditional sides, including coleslaw and cornbread muffins. Events, such as live music on Saturday nights and screenings of Sunday- and Monday-night NFL games, contribute to the lively atmosphere. Decades-old photos of the city of Solon line the walls, conjuring a blend of local pride and nostalgia.
Rather than limit themselves to serving creative, Cleveland-inspired cuisine or to hosting late-night bowlers sipping from frothy pint glasses, the founders of 4th Street Bar & Grill – The Corner Alley decided to do both. Inside spacious, sleek environs, servers at the bowling alley’s 4th Street Bar & Grill dole out pierogis—dumplings stuffed with potato and smoked cheddar cheese—and oven-baked pizzas, such as the Alley Pie, topped with cheese and fresh basil. Local draft brews from Buckeye Brewing, Brew Kettle, and Hoppin’ Frog or one of more than 20 locally-inspired cocktails and martinis accompany meals and pin-pulverizing sessions at one of 16 lanes. Satellite-selected sounds pump through speakers, and patrons can control tunes from a special app on their phone or speak directly to Meatloaf through the jukebox.
Whether they’re there to bowl, eat, drink, or finally understand gravity, up to 600 people can gather inside the ample quarters. Groups of 4–45 revelers can populate the Mezzanine, a private party room hoisted atop an elevated platform and replete with several flat-screen TVs. Millionaire’s Row plays host to 100 guests, who can bowl on four private lanes, sip martinis at the Back Alley bar, or lay quietly atop the billiards table. And inside the 2,000-square-foot Spare Room, up to 90 friends can dine on a customizable menu as well as play billiards, air hockey, foosball, darts, and skeeball.
Over the years, Reddstone?s outdoor patio has earned it plenty of love. In 2011, CBS Cleveland named Reddstone among the best outdoor bars in the city, and Cleveland Scene magazine deemed it the top spot for patio drinking. Though the patio garners a lot of attention, especially during its weekly pig roasts over the summer, Reddstone slyly offers the Detroit Shoreway and Battery Park community a dining experience to match its patio?s growing legend. The chef keeps the kitchen open until midnight every night, whipping up signature burgers and small plates to accompany 20 craft beers on tap. Rather than playing the "Star Spangled Banner" on a squeaky chair, Reddstone?s management team keeps visitors thoroughly entertained by booking weekly live performances from acts that range from standup comedians to jazz musicians.