Restaurant entrepreneur Ken Stewart traveled to Italy to gather the ingredients and recipes that he would use to build Tre Belle's illustrious menu of authentic Italian dishes. For appetizers, taste buds do tarantellas in anticipation of spicy stuffed peppers ($9.95), or the equally enticing artichoke with lemon aioli ($9.95). As aromatic as it is flavorful, the signature Tre Belle deluxe pizza ($14.99) is a circular tabletop of dough fixed with sausage, banana peppers, mushrooms, olives, mozzarella, and fresh basil––cooked over a wood fire for a distinctly delectable taste and instant pizza-based nostalgia. The Chicken Milanese ($15.95) is a sautéed and breaded bird adorned in a George Clinton style headdress of arugula, tomatoes, lemon, and a light drizzle of extra virgin olive oil. A glass of Pinot Grigio ($7.95) makes a loving companion to an order of lamb ragu ($15.95), pappardelle pasta mingled with savory sauce and cooked in lamb stock.
The broilers at Harry's Steakhouse sear perfectly straight lines into all of the eatery's daily, fresh chops, prepped by the in-house butcher. And before these steaks are aged and prepared, they're chosen from cattle that have been fed with corn their whole lives, as opposed to those with a habit of binging on fast food during their teenage years. Specialty steaks include the crowd favorite, 22 ounce bone-in Ribeye. Steaks can also be finished with sautéed mushrooms or onions or a skewer of grilled shrimp.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
The flames dance atop the hibachi grill, reaching higher than the chef?s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery?s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.
The first Cleats Club Seat Grille was founded in 1996 in North Royalton?but since then, the colorful sports pub has expanded to seven franchise locations around Northeast Ohio. Perhaps this spread was due in part to their signature chicken wings, which are served traditional or boneless and drenched in one of 18 zesty sauces. Diners can even forego the typical chicken wing altogether for Cleats' Water Wings, which use crispy fantail shrimp. An expansive sports-themed menu also highlights rich pub grub such as half-pound burgers, melts, mac 'n' cheese bowls, and slow-cooked ribs.
Servers constantly scan Brasa Grill’s dining room for empty plates, approaching tables with skewers of chicken, lamb, or beef and carving tender pieces tableside. The selection includes 16 different types of savory, grilled meats and a salad bar with more than 40 side dishes, garnering Brasa Grill Cleveland Scene magazine’s award for Best All You Can Eat for Gourmets. The constant parade of hearty fare only relents when diners flip their color-coded token to red, allowing them to sit for a while and stretch their fourth stomachs. Alternatively, the menu also features a small selection of sushi for a lighter version of a high-protein meal.
A painted mural dominates one wall of Brasa Grill’s dining room and depicts a group of Brazilian gauchos as they sear rotisserie meats over open flames, a practice which would later inspire Brazilian-style, churrascaria eateries. The rest of the room embraces a more urban ambiance with its soft lighting, crisp white tablecloths, and stoplight chandeliers.