Inside The Wild Goose, which won the people’s choice award from the Taste of Willoughby, a stone oven bakes pizzas laden with eclectic ingredients, including elbow noodles, celery, and potatoes. Chefs top the Galway Bay pie with alfredo sauce, rock shrimp, crabmeat, cheese, and a sprinkle of parsley, and they slather the That’s A Buff Chick pizza with chicken, cheese, celery, crumbled blue cheese, and a drizzle of buffalo sauce. When not customizing crusts, they ladle up bowls of irish potato soup and fill hoagies with saucy meatballs as pro football games and amateur potato-peeling competitions play on televisions propped behind a granite-topped bar.
Any Irish pub worth its weight in Guinness can make a mean corned beef. It takes a special kind of visionary, however, to stack that corned beef on top of a towering American hamburger. Like most of its regular patrons, Croagh Patrick's Pub has a thick streak of green in its lineage. Willoughby's premier neighborhood hangout finds common ground between its Irish ancestry and its American present, creating such crossover dishes as Celtic egg rolls and the aforementioned Irish-American burger.
Cuisine Type: Barbecue and
American comfort food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Smoked meats
Alcohol: Full bar
Delivery/Take-out Available: Yes
Outdoor Seating: No
The aroma of Southern-style barbecue fills Tavern of Solon, rising above the top of its restored 1950s high-school scoreboard and up to the ceiling. Under the watchful eye of owner Rich Earle, the casual pub crafts dishes such as Angus burgers topped with Carolina-style barbecue pork and smoked or fried wings entirely in-house. The pillars of the menu, though, are the slow-smoked barbecue platters?pork, brisket, chicken, and baby back ribs?paired with traditional sides, including coleslaw and cornbread muffins. Events, such as live music on Saturday nights and screenings of Sunday- and Monday-night NFL games, contribute to the lively atmosphere. Decades-old photos of the city of Solon line the walls, conjuring a blend of local pride and nostalgia.
Plates piled high with Emerald Isle favorites share real estate on Murphy's Ale House's tables with burgers, sandwiches, pizzas, and hearty bowls of beer-cheese soup. Irish staples such as hand-breaded fish and chips and housemade shepherd's pie warm up bellies for upcoming bagpiping marathons. Frothy pints of Guinness pour freely into pint glasses or barbecue sauces, which chefs then use to smother baby back ribs and jumbo chicken wings. Pitas and pretzel buns keep slices of corned beef and ham warm on the coldest of nights, and American-style hoagies and burger sliders supplement the cavalcade of Irish fare. The pub's doors, located just over a mile from Cinemark Valley View, stay open until 2 a.m. daily, keeping patrons up past their bedtimes to take part in nightly events and boisterous football chants.
Billy's – A Cappelli Martini Bar specializes in its title cocktail, but with a food menu extensive enough to include both caprese salad and sushi, it's clear that the chefs work as hard as the mixologists. A host of special events, too, keep patrons returning: Man Cave nights feature indulging in cigars and whiskey on the patio, while dance parties get toes tapping inside. In the dining room, cerulean blue light glows beneath a glossy black bar, reflecting off white brick walls for a crisp, cool look.
Rather than limit themselves to serving creative, Cleveland-inspired cuisine or to hosting late-night bowlers sipping from frothy pint glasses, the founders of 4th Street Bar & Grill – The Corner Alley decided to do both. Inside spacious, sleek environs, servers at the bowling alley’s 4th Street Bar & Grill dole out pierogis—dumplings stuffed with potato and smoked cheddar cheese—and oven-baked pizzas, such as the Alley Pie, topped with cheese and fresh basil. Local draft brews from Buckeye Brewing, Brew Kettle, and Hoppin’ Frog or one of more than 20 locally-inspired cocktails and martinis accompany meals and pin-pulverizing sessions at one of 16 lanes. Satellite-selected sounds pump through speakers, and patrons can control tunes from a special app on their phone or speak directly to Meatloaf through the jukebox.
Whether they’re there to bowl, eat, drink, or finally understand gravity, up to 600 people can gather inside the ample quarters. Groups of 4–45 revelers can populate the Mezzanine, a private party room hoisted atop an elevated platform and replete with several flat-screen TVs. Millionaire’s Row plays host to 100 guests, who can bowl on four private lanes, sip martinis at the Back Alley bar, or lay quietly atop the billiards table. And inside the 2,000-square-foot Spare Room, up to 90 friends can dine on a customizable menu as well as play billiards, air hockey, foosball, darts, and skeeball.