In 1954, Frank Sterle founded a country-house restaurant with a few picnic tables, one waitress, and a small menu from his native country, Slovenia. The eatery?s hand-pounded schnitzel and performances by the likes of ?Waltz King? Lou Trebar and ?King of Polka? Frankie Yankovic soon drew crowds. Frank was able to expand the restaurant, modeling the addition after an alpine lodge where he lived as a child, and decorate the dining room with wall murals of Slovenian mountains.
In 2012, Rick Semersky launched the Szemersky Bier Garden, an authentic bier garden with picnic tables and green space, tucked behind the restaurant. The menu includes locally made sausages, kabobs and sandwiches cooked to order on the outdoor grill along with specially brewed beers. On Sundays, the garden hosts Bloody Mary Sundays with a wide selection of garnishes and condiments.
Chef Jimmy Gibson heads up a kitchen that is committed to classic eastern European cuisine, with a twist. On Friday and Saturday polka nights, diners can tap their feet and gaze at the roof?s exposed wooden beams, taking notes for the construction of their next gingerbread houses.
At Dervish Grill, chefs recreate dishes that have been a part of Mediterranean and Turkish culture for centuries. However, just because the recipes are old doesn't mean that the ingredients aren't fresh. On the contrary, each day, chefs turn fresh vegetables and spices into beloved treats including stuffed grape leaves, tabouli, and their signature Dervish salad--a conglomeration of arugula, grapes, walnuts, and feta tossed with pomegranate vinaigrette.
Chefs also observe another important Middle Eastern tradition—all meat dishes, from the succulent filet mignon kebab to eggplant stuffed with ground beef and lamb—are made with Halal meats. They're also happy to make dishes more or less spicy, and maintain a selection of vegetarian options for those that prefer to dine meat-free.
No matter what entrees they choose, diners often pair their meals with a Turkish tipple from the restaurant's selection of more than two dozen wines. The drink menu is home to traditional staples, such as Turkish tea and coffee, but also spotlights imported Turkish malts and locally brewed craft beer.
Gateway Bar and Grill presents hearty plates and classic dishes against a backdrop of a fireplace and built-in bookcases lined with books.Tucked inside the Radisson Cleveland-Gateway, the restaurant caters to hotel guests and outside diners alike. Guests can savor tender ribs served with crisp fries or hot wings dressed in their choice of sauce alongside specialty cocktails made with freshly pressed juices and served in freshly blown glasses.
Reddstone head chef Jeff James draws on ingredients culled from Cleveland’s local farms and shops to craft a menu of Asian-inspired appetizers, grilled sirloin burgers, and pizzas laden with innovative toppings such as fried squid and duck confit. Traditional pub taters take a gourmet turn with chipotle ketchup and truffle aioli dips, and chopsticks strain and splinter as they attempt to lift hefty asian reubens laden with schezuan corned beef and kim chi. The bar’s taps issue forth frosty cascades of beer to soothe tongues overheated by the surf 'n' turf pizza’s sriracha tomato sauce or the Cleveland Heart Attack’s spicy italian sausages and smoked bacon. The leafy shade of an alfresco patio contrasts with the interior's charming brick walls and pressed-tin ceiling, and the polyrhythms of live jazz music mirror the menu’s distinctive cross-section of culinary themes.
welcome to yum yum's downtown treats. We offer many freshly baked items for your breakfast and tasteful lunch. Yum yum's caters to office meetings, conferences, and any special occasion you may be having at your office, business, or home.
Zócalo Mexican Grill & Tequilería pulls its recipes from four different regions in Mexico, each with its own distinctive flavors and flairs—from the smoked meats of the Yucatán to the rich, chocolaty mole of the Puebla to the tangy seafood of the Veracruz and the inventive salsas of the Baja. Skilled cooks place innovative spins on traditional regional dishes, layering quesadillas with goat cheese, seasoning carnitas tortas in chipotle-barbecue sauce, and folding beer-battered fish into tacos.
Out in the dining room, bartenders mix margaritas beneath shelves of dozens of glimmering tequila bottles. They pair shots of premium Agave Loco, Dos Lunas, and Espolón tequilas with lime and a serving of spicy, citrusy sangrita. Ornate copper lanterns hang from the ceiling, casting a muted, twilight-like glow on tabletops and booths. A spiraling staircase leads down to the lower dining area, bordered by ornate metal railings. Colorful towers of light illuminate the outdoor patio, ideal for people watching or pointing out constellations to your date in a loud and impressive voice so everyone else can hear.