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.
Edison’s Pizza Kitchen serves up delicious freshly baked pizza and other hearty foods with a kind word and a passion for pizza. Grab and go with pizza by the slice, or take some time to savor a whole red or white pizza with traditional fresh ingredients. Diners with an adventurous palette might like to try the Ricotta Cheese Pizza or the Hot Bacon Spinach Pizza. Calzone delights and Stromboli magic make choosing just one menu item a difficult task. Need a little less cheese? Try one of many savory sandwiches like the Veggie Sub, Chicken Salad or the aptly-named toasted sub, The Edison. Party subs, salads and wings are available to get a gathering rockin’. Stop in to Edison’s for a hot slice, a kind word and a warm smile today.
When Eric Wells became a professional chef, he fulfilled a long-held promise to his mother, who taught him the art of pairing different ingredients and create new dishes. At Ligali's Bistro, he spans two continents by fusing French and Asian flavors, spawning such inventions as lamb chops marinated in a shiitake-wine reduction and crab cakes topped with a chili thai aioli. He also crafts dishes that celebrate each culture?s food individually, such as the asian peanut noodles and the chicken breast proven?al. Chef Eric also fits his dishes into picnic baskets, which diners can take across the street to Lincoln Park for a savory meal or an epic food fight.
At Bistro on Lincoln Park, executive chef Pete Joyce employs formal education and experience to combine French, Italian, and Spanish highlights into refined cuisine that utilizes local and seasonal ingredients whenever possible. Impatient palates delve into the Ohio goat-cheese tasting, which pairs Lake Erie Creamery goat-milk cheeses with herbed flatbread, accouterments, and a pristine plate ($15). Slowly braised shanks of Colorado lamb tie together a dish of potato purée, black-olive oil, mint, and a basil reduction sauce ($19), and pheasant kiev tempts diners' decorum with a foie-gras- and parsley-butter-stuffed breast enshrined by a cauliflower purée and truffled petite green salad ($19). Post main-plate consumption, tongues can twist sweetly around house-made ice cream made with organic Ohio cream ($5) or pound cake, which whisks together almond cake, nougat sauce, hazelnut-honey buttercream, candied pistachios, and candied lemon zest into 1.814 kilograms of metric joy ($7).
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.
Crave brings breakfast, lunch, and dinner to peoples' doorsteps. Customers can go online, plug in their zip code, and view a roster of restaurant menus from which to choose, sorting their options by cuisine type or restaurant name. After a short wait—Crave provides an estimated wait time for each eatery—dishes from restaurants such as Chipotle, Luchita's, and BRGR 9 arrive at homes.