The Mad Greek earned a finalist spot on CityVoter's 2011 Best of Fox8 Cleveland list for its Greek cuisine, but that?s only half the story. New executive chef Edward West steps in to create a hearty menu filled with classic Mad Greek favorites and new selections, including steamed mussels, ribeye brizola, lamb keftedes, zucchini and eggplant moussaka, braised lamb shank, and homemade baklava.
The environs prove as sprawling as the menu, welcoming diners into a dining room reminiscent of a Mediterranean greenhouse with its ample sunlight, potted ferns, and sky-high ceilings. Throughout the space, private enclaves prove ideal for romantic dinners with invisible significant others.
Hailed by Cleveland Magazine for its cuts of USDA prime beef and tableside service, Prime Rib Steakhouse is also known for an effortless elegance, achieved by sleek rows of tables and booths, deep red walls, and chocolaty wood accents. Owner Attila Salka drew upon his experience working in high-end Manhattan and Beverly Hills eateries and traveling around the world when he opened Prime Rib, where he cultivates a European ambiance and a decidedly British theme with dishes such as yorkshire pudding and King Henry VIII prime rib. Chefs prepare dishes tableside, giving guests a full view of the cooking process and creating a culinary experience that’s totally transparent, like a tax return carved into a pane of glass.
To keep the spirit of its musical roots ever near, House of Blues Houston keeps a metal box of mud from the Delta Mississippi beneath its stage and proudly displays the traditional crazy quilt. As the only venue in the revered chain to be built vertically rather than free floating, House of Blues Houston stands as a pillar of entertainment in the Houston Pavilions complex. The hot spot’s Bronze Peacock Room commemorates Houston's rich history and the blues clubs where Lightnin' Hopkins and Big Mama Thornton held sway, and features an enormous hand-painted mural depicting other local legends such as Albert Collins and Johnny "Guitar" Watson.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Bottles of spirits line the wooden shelves of Muldoon's Saloon & Eatery dimly lit bar, illuminated by the glow of television sets overhead. The neighborhood joint has been watering locals for nearly three decades, and continues to attract both familiar faces and new clientele with more than 100 bottled beers, seasonal drafts, and freshly brewed Irish coffee. The cups that speckle the bars and booth tabletops pair with hearty steak burgers, seafood, and barbeque, along with Irish favorites such as corned beef, fish and chips, and an edible Gaelic football.
Luxe?s eclectic mix of Mediterranean small plates, elegantly presented shareable appetizers, pizzas, and hearty burgers mirrors the varied design elements of the dining room, which sets baroque crystal chandeliers against an industrial metal ceiling. This classic and contemporary interplay carries over into rich, detailed carpets underfoot and a vintage safe. Serving Sunday brunch and dinner, the restaurant also hosts special events throughout the month and opens its doors for private events and catering orders.