Restaurants in Mentor

Tom Krukemeyer, owner of The Mad Cactus, learned many things when celebrity chef Robert Irvine stopped by to assist a 48-hour restaurant makeover. Firstly, don't insult a celebrity chef when your microphone is still on. Secondly, small touches—such as a complimentary salsa bar—offer large boosts to customer satisfaction. As Krukemeyer explained to Debbie Palmer of Strongsville Patch, though Irvine's visit with the crew of Food Network’s Restaurant: Impossible started off shaky, if resulted in subtle, but significant improvements that he's proud to stand behind.

Today, after the hurly-burly brought by Irvine, Krukemeyer’s chefs continue to turn seafood and barbecued meats—including mesquite-grilled steaks—into Tex-Mex dishes. To complement the menu’s array of southern flavors, a toppings bar furnishes diners with more than 10 salsas. Krukemeyer also slates daily food and drink specials, which encourage diners to socialize in the main dining space, the cantina, the walk-in humidor, or on the patio.

Thanks in large part to its "great food," The Beer Haus landed a first-place spot on Akron Life’s 2012 Best of the City list in the New Restaurant category. Diners sidle up to the bar for a gander at more than 100 regional and international microbrews or cozy up in the casual dining room for German-inspired food, custom burgers, and spirited rounds of Wagner’s entire Ring Cycle. With 21 high-definition TVs, pool tables, and dartboards, The Beer Haus maintains a steady buzz fueled by sports, brats, and the occasional barfly.

Mike Santosuosso got into the restaurant game early. At age 15, he left his father’s bar business to work in a pizza shop, where he learned all the tricks of the trade and secret handshakes he needed to open up his own pie joint only a few years later. Now, Mike collaborates with his wife, Debbie, to create an authentic Italian dining experience, loading their menu with homemade ravioli, tender cutlets of veal, and fresh-from-the-grill steaks. They also whip up pizza dough from scratch every day, before layering it with fresh tomato sauce and toppings such as meatballs, artichokes, and imported romano cheese.

In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.