For more than 35 years, dentists at American Dental Centers have polished pearly whites and prevented dental disease with thorough exams. At each of the 14 locations that dot Northern and Central Ohio, patients walk in or schedule appointments so they don’t have to scrape off plaque using chew toys. The center maintains a 24-hour phone line so that patients can arrange to have emergencies treated as soon as possible, and it also offers a Forever White program, in which patients pay a one-time fee and then receive take-home bleaching treatments for as long as they attend their regular three- or six-month check-ups.
Sam and Chuck Owen opened the first Gionino's Pizzeria in Tallmadge, Ohio, more than 20 years ago. Though small, the eatery proved to be a fierce competitor in the restaurant world due to its pizza dough, which was made fresh every day, its high-quality cheeses?including fresh mozzarella and aged provolone?and its housemade pizza and wing sauces. The pizzeria now spans 40 locations across northeast Ohio.
Beer and pub food are the name of the game at The Grille on Waterloo. Guests can nosh on a variety of appetizers such as bacon cheddar fries or fried mushrooms, or jump right into the pulled pork sandwich, Cajun burger with mozzarella, or wings with 13 different sauces and 2 dry rubs. They can then complement meals with 1 of the 34 draft beers, which includes Dortmunder Gold or Shock Top raspberry wheat, or bottled beers such as Heineken and Red Stripe.
It's all in the name at Pronto Casual Italian, where the kitchen staff puts a fresh spin on fast food. Every day before customers arrive, the cooks are busy preparing New York?style thin-crust pizzas, stromboli, spaghetti with meatballs, chicken parmesan, and breadsticks. The results of their hard work are then displayed before their patrons, who pass by behind a glass divider and customize their meals with the point of a finger.
"The first responsibility of a restaurant is not to make a profit, but to feed people," owner Scott Malensek told a reporter for WEWS-5. Five days a week, he feeds people at The Stew Pot Kitchen, and he feeds them well. Soups and stews are his specialty, and they brim with nutritious vegetables grown in his own garden as well as ingredients purchased at local farmers' markets. Although his menu rotates seasonally, it typically spans the spectrum from stick-to-your-ribs recipes, such as rabbit stew, to lighter options, such as vegetarian tomato soup. Whatever the choice, each steaming bowl is meant to comfort the diner, with the Blue Moon beer cheese soup even rumored to remedy bad moods caused by getting into arguments with an entire debate team. In addition to soups and stews, Malensek's menu also forays into solid territory with Slovenian kielbasas, Nathan's hot dogs, and paninis.
As if in competition with Sakura’s playful lemongrass-green hues, the sushi artists twist colorful maki rolls and concoct house-made soy sauce and eel sauce. Whenever possible, they fly in fish in fresh-packed ice and avoid freezing ingredients including seafood, chicken, and beef dipped in golden tempura batter or thick teriyaki. After slathering a california roll with ginger and wasabi, patrons take on the server's challenge of using chopsticks to eat green-tea ice cream or pick up a tear-stained letter from a fork.