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.
Leeners' cheese-making kits equip patrons with all the tools necessary to craft almost 7 pounds of mozzarella and ricotta cheese. Packed with a thermometer, a cheese basket, and curdling chemicals, the kits provide dairy daredevils with all the tools to transform a gallon of milk into pizza-ready mozzarella in 60 minutes. Citric acid and calcium chloride jostle lactic proteins into alignment, and animal-free rennet tablets bully the curds from the whey. After a couple turns in the microwave and a failed stint as a personal memoirist, the curds form a cohesive cheesy whole, which can be salted, herbed, and plied into delectable edibles.
Voted Best Wine Shop in 2010 by CityVoters, Colonial Wine & Beverage offers a dazzling array of wines from across the globe. Colonial's seasoned sippers tantalize clients' taste buds with a selection of 12 wines from its extensive collection during the three-hour wine tasting. Guided by the vinological knowledge of the staff, curious imbibers can ask questions or improvise their own elaborate wine back stories that involve young grapes in love breaking free from the barrel they were born into.
Tower230 is a modern, upscale sports bar filled with charbroiled meats, frosty beers, and utter contempt for low-definition television. Intercept a menu as you settle into a sleek, chic booth and start with mesquite-chicken roll-ups (with monterey jack, red jalapeños, and bell peppers rolled into a flour tortilla and fried, with sour cream and salsa, $7.25). Split a 16-inch Meat Junky pizza ($17) with your forced dining companions, communally savoring the pepperoni, sausage, bacon, ham, seasoned ground beef, and salami, or perform curls with a Tower burger—a half-pound, hand-formed patty stuffed between two grilled-cheese sandwiches, four bacon strips, and two fried eggs ($10.25). Tower's draft-beer list and massive bottle-beer collection feature a Michigan-made pint of Dark Horse Reserve special black ale ($5) and an imported bottle of Stella Artois ($4.50).
Founded in 1988, Second Sole has laced its way to the forefront of footwear fitters, bedecking Cleveland’s jogging throngs in quality shoes conforming to each individual’s physical specs and running aspirations. An experienced staff that includes cross-country coaches and Division I runners will help you pick the perfect shoes from a vast selection of top brands, such as Adidas, ASICS, New Balance, and Nike. Treat tender toe-holders to a sleek pair of ASICS GT-2160 sneakers or encase your hooves in a pair of Brooks Adrenaline GTS 11s (both $100), winners of Runner’s World’s “Best Update”. Legs jealous of all the attention garnered by their nether-neighbors can dry their resentful tears on the chafe-eliminating DryLete fabric of Saucony Men's Omni LX Tight II pants ($65).
Typically, when wine lovers try to find a new wine bar, they look for a cozy hole-in-the wall filled with gauzy curtains and illuminated by candles. When they're looking for the Battery Park Wine Bar, though, they just have to glance up at the towering smokestack studded with enormous red letters. Owner Mike Graley wanted to create a wine bar that would appeal to a beer drinker, according to an article in Cleveland Magazine, that also complemented the venue's "hip vibe and smart wine list of familiar favorites." Bartenders and servers regale guests with descriptions of their more than 100 wines available by the bottle and rotating selection of more than 25 wines by the glass. The kitchen crafts small plates designed to complement the fermented flavors with braised octopus and spinach salads, flatbreads spread with pumpkin-seed pesto, and thoughtfully composed charcuterie boards.
The rehabilitated space creates a modern industrial aesthetic by merging the old and the new. Exposed brick, high ceilings, and a massive garage door allude to the building's past, and geometric light fixtures hang between the gleaming ductwork above high-top tables. Guests can enjoy a drink at the polished wooden bar, stop in to pick up an impressive bottle before a house party, or reenact lessons from Donald Duck in Mathmagic Land at the pool table.