"Sleek and shiny and glamorous" is how The Pitch's Charles Ferruzza described Cafe Trio in a 2009 article reviewing the eatery's at-the-time new location, although his praises didn't stop there. He also doled out compliments about Executive Chef Adam Yoder's European-inspired food, which earns a rating of very good to excellent from Zagat.
In the glow of paper lanterns, colorful paintings crafted by local artists hover over plates of Faroe Islands salmon roulade and hand-cut tenderloin fillets, which diners can enjoy while gazing out at the fountain and trees of Mill Creek Park. Outside, an expansive deck?open year-round?offers alfresco dining through the warm summer months, as well as unobstructed views of the resident snowmen of Country Club Plaza throughout the winter.
As you approach the ornate 1916 building now known as Bevo Mill, you may notice two storks on the chimney. They aren't pausing en route to deliver twins—the stone birds were added as a good luck symbol in the German and Dutch tradition. When August A. Busch Sr. of Anheuser-Busch commissioned the structure in the years leading up to World War I, he sought to bring Europe's Flemish architecture and culture back to his native St. Louis. The historical building eventually closed its doors to the public, but in 2009, it reopened as Bevo Mill, an elegant events center that welcomes weddings, corporate gatherings, and other large-scale happenings.
Visitors can still watch the 60-foot-wide aluminum blades of the original windmill spin, and admire the exterior stucco walls’ multicolored stones, each hand-picked by Mr. Busch from his home farm. Brass chandeliers illuminate the main dining area, where vaulted cathedral ceilings curve down into arches whose bases are guarded by stone-carved gnomes. Local artisans restored the Mill Room's painted tile murals and ornate wooden beams, and the Oak Room's artisan glass and art deco light fixtures were meticulously repaired or stolen from Jay Gatsby's mansion.
In the kitchen, chefs prepare refined event menus and samplings of hors d'oeuvres such as flaky feuilletes, glazed pot stickers, quiches, and quesadillas. Buffets feature dishes as diverse as grilled Norwegian salmon, chicken roulades, and seasonal vegetable medleys. On Sundays, chefs prepare a brunch buffet that features dozens of internationally inspired recipes such as hardwood smoked bacon, belgian waffles, potato pancakes, and Hungarian-style sausage. Once a month, Bevo Mill holds an authentic German night, complete with live music and a German buffet.
Once a ramshackle ice-cream store with a loyal Akron following, today Zack's Fire and Ice serves barbecue along with its cones with help from new owner and former pastor Randy Stewart and his wife, Kathy. The Stewarts have lived in the Southwest and up and down the East Coast, so rather than adhere strictly to any one regional barbecue style, they synthesize their favorite elements from a number of traditions to create an eatery with the welcoming spirit of a backyard cookout. The kitchen slow smokes brisket, ribs, pork, and turkey breast and slathers them with sauces such as honey and apple bourbon. Frozen treats such as sorbet and frozen yogurt stay chilly at the ice-cream counter alongside hard-packed ice cream in flavors such as pumpkin pecan, oatmeal cookie, and Superman, designed to freeze enemies’ brains faster than a speeding bullet.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
Midway One Stop Diner's staff takes its homestyle comfort cuisine seriously, especially when it comes to the Big 70 challenge. This platter of seven biscuits, four slices of bacon, two servings of hash browns, and 70 ounces of creamy sausage gravy is so hearty that it has only been finished by three people. Not to worry, though?the majority of visitors who aren't up to the task have a range of diner classics to choose from, all of which are served 24 hours a day. Three-egg omelets and hot cakes are crafted fresh throughout the day and night alongside platters of grilled or fried pork, steak, or chicken. Another signature dish is the monster burger, a 1-pound patty smothered in cheese and other toppings.
Known for growing cotton and soybeans, many farms in the South known now nurture a new crop?catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.
The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.