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).
Dressed in white-clothed tables and low lighting, 2182 Brecksville is a romantic bistro that serves up generous portions of contemporary cuisine. The bistro's summer 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 seasonal menu boasts 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).
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.
Musketeers Bar & Grill packs its menu with a wide variety of American favorites, from specialty burgers and wraps to pizzas and kid-friendly options. To help the grownups, on the other hand, wash down nachos, loaded fries, and wings, the staff offers an assortment of more than 80 beers. These cold brews might also complement seven specialty burgers including the Ba Da Bing with salami, provolone, mayo, lettuce, tomato, and red onion.
Burger Fresh doesn?t dance around the facts: its burgers are fresh, and crafted from hand-ground, never-frozen Angus beef. Visitors customize their burgers with artisan buns and a variety of toppings, including real cheeses, applewood-smoked bacon, and even avocado. For non-beef eaters, the restaurant also assembles salmon and black-bean burgers, both of which still go well with hand-cut fries and creamy custard shakes.