Dressed in crisp white linens and gently kissed by low lighting, the tables at 2182 Brecksville sophisticatedly support generous portions of contemporary cuisine. The romantic bistro's dinner menu features appetizers such as veal meatloaf, cozied-up with herbed potatoes and cremini demi-glace ($7) and steamed middleneck clams delicately bathed in garlic butter ($13). Along with nightly specials, the menu flaunts inventive entrees, such as seared sea scallops in a port-wine reduction, complemented by a root-vegetable-and-potato hash ($26), and grilled baby lamb chops that take up residence next to garlic mashed potatoes ($26).
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
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).
Seafood typically makes the trek from ocean to Seared in fewer than 24 hours, mingling with organic, locally sourced veggies and house-made dressings and marinades before adorning tabletops in a century-old building that started life as a schoolhouse. Hidden in the restaurant's name is its trinary mission: to champion the arts of grilling and pan searing, to create a sizzling-fun dining environment, and to supply a delicious variety of seafood and red meat. In Seared's sights and smells, these three themes are evident. Pineapple-mango emulsion tinges the pan-seared mahi-mahi with fruity flavors, and an overlay of gorgonzola cheese tops a tender Prime cut steak offered in an open, two-tiered dining room with exposed wooden beams and vaulted ceilings. Intricate wrought-iron gates swing into a separate wine room for six that harbors more than 30 wines. Thursday–Saturday, specialty martinis flow more freely than rogue water, complementing a raw-bar showcase stocked with fresh seafood strewn artfully across ice. Adding to the cheerfully old-fashioned ambiance is a wood-burning fireplace, which crackles beneath a stone mantel and archway near the lounge's leather couches and wooden coffee table.
Beef ‘O' Brady’s menu boasts a protein parade of classic American fare prepared hot, steaming, and packed with enough beefy flavor to stampede even the most ravenous appetite. Start the meal with a hearty order of potato skins ($6.49) or hand-tossed wings in one of 11 piquant sauces ($8.99 for a basket). The build-your-own burger is founded on a quarter pound of seasoned steak, forming a cozy starter home for toppings including hearty chili, deliquescent cheeses, and snappy smoked bacon ($5.99; add-ons $0.50 each). Dabble in America's meat subculture without organizing a cross-country road trip on cowback by enlisting platters such as barbecue-slathered St. Louis–style ribs ($17.99 for a full rack) or the Dubliner, which pours Guinness gravy all over thinly-sliced roast beef, swiss cheese, mashed potatoes, and sourdough bread ($8.99). While they dine, customers can absorb sports action on one of the many TVs adorning the family-friendly space, waving their favorite team on to victory with a choice of either straight or curly fries.
At Jocko’s Bar And Grill, chef Charles mans the kitchen’s flames, sizzling juicy burger patties and cooking short ribs that funnel into loaded potato skins. Chef Charles prepares American staples from across the country, from st. louis ribs and philly cheesesteaks to carolina barbecue chicken set atop a New Jersey license plate. Aside from its edible offerings, Jocko’s supplies entertainment each week by way of karaoke and 19 TVs throughout the bar, as well as occasional live music.
After 20 years in the medical-records business, Cathy Mlady decided to step out from behind the clipboard and put her understanding of medical conditions to better use. Now with massage license in hand, Cathy helps people directly, combining myofascial release and triggerpoint therapy with energy-based techniques to soothe lower-layer hurts and ease muscular aches. In addition to offering holistic services such as a foot-bath detoxification or lifeforce cleansing reiki, Cathy aims to improve range of motion in struggling limbs, and range of emotion in struggling actors with the long, flowing stokes of a Swedish massage.