Housed in the former Taylor and Sons Department Store–a historic building that has tastefully transformed its 4,000 sq. ft. into a chic interior and exterior space–Zinc Bistro is a sophisticated eatery that serves prime steaks, French classics, and raw from one of Cleveland's only raw bars. The seasonal lunch menu is a tuxedo-worthy medley of soups, oysters, savory sandwiches, frites, and salads. For dinner, taste buds can take aim at duck a l'orange with butternut-bacon hash ($28) or a pork chop with choucroute, rutabaga puree, and apple-bourbon ($24). Ishmaels can reacquaint themselves with the eats of the oceans by noshing six fresh oysters ($12–$14), a bowl of lobster bisque ($11), or moules frites ($17) stacked with Prince Edward Island mussels, Pernod, and Zinc frites.
On the shady patio or inside the low-key, date-friendly dining room, visitors to Noosa Bistro can kick off their experience with one of more than 75 martinis from the vast, boozy list. Open for both lunch and dinner, the menus span an eclectic selection of European–influenced American dishes, ranging from pan-seared scallops to petite fillets, cooked to order and served with a petite fork on a petite plate. Like the martini list, the wine menu spans an impressive length and includes such interesting bottles as a 40-year-old port.
Whether omnivore, herbivore, or localvore, Foodgazi's hands-on classes teach eager pupils how to cook healthy vegetarian and vegan dishes on a budget using fresh, seasonal ingredients. Each class in the Intro to Plant-Based Eating series includes a three-course meal fashioned from mostly local, organic foods, a plethora of informative handouts and resources, and oodles of tips for storing and buying quality ingredients. Hone knife skills, cut down on processed products, and explore unfamiliar nutrient-rich grains, beans, and sea vegetables, such as the noble sub-aquatic sugar beet. Whether vegetarian- or vegan-curious or looking for a healthful diet change, walk away from this series confident in your ability to wrangle a cornucopia of wholesome ingredients quickly and easily. Be sure to check out today's side deal for a single cooking class at Foodgazi. For additional information, check out the FAQ page. Call ahead or email to reserve your classes.
How did Vintage House Café begin?
As a family venture. We started as a restaurant, then added a patio, tearoom, and gift shop. Not only do we offer a large selection of loose-leaf tea, but my son is a glass artist and we sell his blown glass art work.
Aside from owner, what role do you play in the restaurant?
I always enjoyed baking, so I create all the desserts.
Tell us a little about the head chef.
Chef Grant Urmston is a native Clevelander, whose passion for culinary arts began at a young age. His passion grew over the years, and he further developed his skills at the renowned Culinary Institute of America in Hyde Park, NY. With career stops that included New York, Boston, and Las Vegas, Grant has brought a more traditional Italian and Mediterranean flair to the menu, all while trying to focus more on fresh and local products.
What inspires you to take such a hands-on role in the restaurant?
I love being here and our customers make me smile.
Owner and executive chef Aaron L. Ruggles char-grills flank steak and tops it with pickled sweet summer peppers and smokes fresh Atlantic salmon on a cedar plank. Succulent wild-caught scallops come pan-roasted with avocado-roasted corn orzo pasta salad and smoked red chili sauce. Moody, romantic lighting surrounds diners as servers ferry plates of pastas, sandwiches, and pizzas to four-top tables alongside house-baked focaccia bread, widely considered to be more delicious than bread baked from dismantled houses. On Wednesday nights, the original Cheap Date Night menu proffer plenty of options for every type of occasion, as do a series of daily specials, such as Monday's $5 burger-and-fries special and Tuesday's retail-wine night. A kids menu is always available.