Restaurants in Berea

Whether you lack teeth, time, or a taste for chewing your fruit, Smoothie Creations can whip you up a drinkable feast that'll help keep scurvy at bay while working out the cheek muscles necessary for blowing powerful raspberries. To concoct a sturdy smoothie, start with a foundation of either ice cubes, low-fat yogurt, or soy milk. From there, the creative control rests in your hands, mind, and panting tongue. Elect a preconceived potion such as a Pineorange Pleaser, combining pineapples and bananas with a collision of orange and pineapple nectars, or opt for a Mo Chafee fusion of house coffee and decadent chocolate to attack the day with the fury of a gentle, focused tornado. In the event that your desires require an undiscovered pairing, the friendly smoothie sorcerers at Smoothie Creations will gladly mix a custom creation from available materials.

Peppermill Pub and Grill combines fabulous fare, delicious drinks, and wonderful WiFi to create an all-around accommodating and alliterative experience for diners. The restaurant's executive chef, John Wright, brings his 10 years of experience at the fine-dining restaurant Chez François in Vermilion to tempt your taste buds, serving up a full menu of soups, salads, sandwiches, daily entree specials, and lunch-buffet bites for those on the go. Start with a savory order of sausage-stuffed banana peppers coated with homemade tomato sauce and cheese ($8.99), or a serving of fresh spinach and artichoke dip with hand-cut tortilla chips ($8.99), before letting your teeth traverse the table to a main dish. Peppermill chicken primavera is a house specialty, with grilled chicken, spinach, roasted red peppers, artichokes, and kalamata olives tossed with herbed olive oil ($15.99). People who like to disguise their protein as a bun will enjoy the inside-out burger, sneaking American cheese, lettuce, and tomato between two quarter-pound beef patties ($8.29).

Eager eaters can begin their Vaccaro's journey with a plate of savory antipasto ($15) before hunkering into classics such as veal saltimbocca ($29) or the meatless eggplant involtini ($22), a breaded or grilled slab of eggplant with ricotta, goat cheese, vegetables, and lemon butter. Pasta offerings include angel hair, penne, and whole weat linguine with your choice of sauce ($14), and lasagna al polpette with meatballs, fennel sausage, and baked mozzarella ($17). In a feat of culinary alchemy, Vaccaro's house-made noodles are fashioned in part from the skins of cabernet sauvignon grapes, filling pasta guzzlers with antioxidants while diminishing the appearance of wine lips. Visitors can even savor guest-inspired pizzas ($10–$15), such as the pepperoni-packed Kelly Janas; the Steve Marks, a barbecue-chicken concoction; or the Boba Fett, a treacherous mixture of mozzarella and greed. A resident sommelier is on hand to advise patrons which pours pair perfectly with their plates; with such an extensive wine list, sippers may find themselves in need of guidance.

The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.

At each of its international locations, Fresh Healthy Café delivers—as its name implies—a fresh and healthy alternative to fast food. More than a dozen creations take form as wraps, panini, or salads, such as the Mediterranean packed with roasted chicken, olives, and feta cheese, or the Mexican Fiesta teeming with black beans, spicy mayo, and corn salsa. At the juice bar, a friendly staffer fills biodegradable cups with fresh-squeezed juices or blends whole fruit and non-fat yogurt into hearty smoothies. Beyond lunch, Fresh Healthy Café caters to the morning crowd with oatmeal bowls and parfaits layered with fruit and yogurt. They also do their part for the community by sponsoring school programs and picking up the gold coins that reckless people litter.

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 a pour-your-own-draft-beer table and 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.