The recipient of taste-based honors such as Cleveland Magazine’s Silver Spoon Award and the Plain Dealer’s Best Fried Chicken Spot, Phil the Fire transports traditionally Southern comfort fare into the heart of the Midwest. The restaurant’s chicken and waffles, made with fluffy belgian waffles and hot-sauce-ready meat, anchor a wide-ranging menu, packed with hearty Southern victuals. Owner Phil Davis works closely with his daughter Machiah Imani and a dedicated staff to establish a family-friendly vibe and to forge comfort fare staples, including casseroles, meatloaf, and mac ‘n’ cheese, from fresh, wholesome ingredients. A casual, brick-and-wood-laden interior and low-lit dining room keeps meals less intense than those eaten inside saunas, and a fully stocked bar sates thirsty crowds during daily happy hours.
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, pointing to the different ingredients as a skilled staffer assembles it to order. Those designing a bespoke entree first choose from four types of greens, a bowl of brown rice, or a wrap. Then, they have the Chop It technician heap their chosen foundation with a selection of more than 20 toppings, such as bacon, dried cranberries, or shrimp. Next the guest selects from about 20 dressings, 10 fruits and vegetables, and five types of cheese to thoroughly customize their fresh medley of flavors.
There's no shortage of options at Tres Potrillos. The restaurant serves up a vast selection of Mexican eats, including favorites such as burritos, fajitas, enchiladas, and tacos. Indecisive carnivores can order the bacon-wrapped shrimp served with rib-eye steak, and there are several vegetarian dishes as well, including burritos stuffed with saut?ed veggies. At the bar, patrons will find traditional margaritas, as well as the intriguingly named Octopus margarita, which also includes sangria. Chairs at the bar are made from repurposed tequila barrels, each painted with an original scene.
Productivity and focus are key at CUBE Workspace & Lounge, which students, writers, business owners, and other clients 24/7 access to a fully equipped, open office area. Members can plug into complimentary Wi-Fi and more than 100 electrical outlets at comfortable workstations throughout the spacious loft, or take a break in a full kitchen stocked with coffee and tea. Located on the 2nd Floor of the Heights Medical Building, the space also offers free parking, lockers, mailboxes, and close proximity to bars and restaurants.
The staple of Sushi Rock’s menu is its selection of roughly 50 sushi, sashimi, and maki rolls, which collect multiple Japanese flavors into one neat package. The Sushi Rock roll alone packs a punch of shrimp tempura, crabstick, salmon, tuna, asparagus, and masago. A slate of USDA Prime steaks and fresh seafood entrees such as sesame-seared tuna complement the sushi-bar creations. Each meticulously plated dish arrives in Sushi Rock's ultra-modern dining space, where backlit bottles glisten against a cityscape mural in the bar area, and color blocks of red and black pop in the dimly lit dining areas. Together, Sushi Rock’s choice food and hip vibe earned it a No. 1 ranking on CityVoter's Best Sushi list in 2010.
Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.