The cooks at Rib Kings of Cleveland are dedicated to bringing the sweet and smoky flavors of the south to hungry Clevelanders. Classic down-home barbecue plates come piled with baby back ribs, pulled pork, or smoked turkey, plus a choice of two sides like collard greens or bourbon baked beans.
Owner and chef Matt founded the The Souper Market to brew up original soup and salad concoctions from preservative- and additive-free ingredients. Chicken andoullie sausage mingles with shrimp and its poultry namesake within hearty scoops of jambalaya ($3.75–$7, or $13.75 for 32 oz.), and the roasted ratatouille’s vegetable medley sets tongues to merrily dancing ($3.25–$5.50, or $10.50 for 32 oz.). Guests can gussy up the blue greens salad ($5.25) with a less tasty Bedazzling gun or a more delicious blue cheese dressing made by hand in-house, which, along with other dressings and vinaigrettes, is available for purchase by the pint ($5).
Famous Gyro George's food-slinging chefs follow the cooking instructions listed on a menu that has dishes for every meal of the day. Sate egg cravings with a big breakfast platter of two eggs, two big pancakes, and four pieces of sausage ($6.99), or partake in lunch-focused fare with a famous philly gyro, which collects grilled mushroom, onions, and swiss cheese and stores them in the welcoming folds of a homemade pita ($6.99). A double-cheeseburger-deluxe combo slams two hamburger patties with lettuce, onion, tomato, and cheese, and balances the plate with fresh-cut fries and a fountain drink ($5.99). Dine post-dusk at one of George's 24-hour restaurants, which are open 24 hours a day in honor of Mark McGwire's age in 1988. Click here to view each location's hours.
From within a 6,000-square-foot lounge space divided into five zones for different moods, Table 45’s chef Zachary Bruell dazzles jaded taste buds with a blend of culinary influences from North Africa, South America, Europe, and Asia. Bruell's interplanetary fusion earned him a Best New Restaurant award from Esquire Magazine in 2007. The current menu raises stomach curtains with a drum roll of curried-sweet-potato soup, a vegan concoction crowned with coconut garnish ($7). The roasted pork chop takes advantage of the restaurant's tandoor oven, emerging piping hot and served alongside succotash-stuffed acorn squash in a butter-herb sauce ($24). Spherical lobster meatballs add curve to flat fettuccine and arrive with fried shallots and dapper, well-shaven fennel in a tomato-and-chardonnay-cream sauce ($24). The clean contours of Table 45’s sleek, ultra-modern décor will make you feel like you’re on a layover to a distant galaxy in a posh Scandinavian starship-port. Reservations are required.
Owner Misty Scott creates delectable handheld sweets that represent her childhood baking experiences with her grandmother. Bling Bakery's cupcakes include more than 20 flavors made with fresh ingredients and zero flavors made with shredded newspaper. Double-chocolate blasts sweet teeth with a cocoa-spouting hose, peach cobbler triggers memories of living in a Georgia diner, and the Cinnycoco combines the sweetness of chocolate with the kick of cinnamon. Gone are the obnoxious protestations that a slice of cake is too big. Because cupcakes fit neatly into your hand, you'll be too consumed with the childlike delight of devouring the artful edibles to think about blown diets and foreign occupation. Place your order by phone or email.
Nestled within the acoustic splendor of the Blossom Music Center's pyramid-shaped pavilion, you’ll be close enough to taste the high notes of the piccolos, the vibrato of crashing cymbals, and the sass of brassy fanfares as the Blossom Festival Band fills the air with patriotic music. Led by conductor Loras John Schissel, the program will include the toe-tapping marches of John Philip Sousa, a salute to the U.S. Armed Forces, and Tchaikovsky’s 1812 Overture. As long as the weather allows, fireworks will follow the concert—an exploding cherry bomb on top of the sweet sundae evening.