A whirlwind of utensils hovers over a sizzling grill under the ministrations of a deft hibachi chef, sending morsels of seared meat to diners seated around a crimson-hued circle of polished wood. Guests can request orders of teriyaki chicken, hibachi steak, or shrimp and watch the multitasking chef cook each meal to order while entertaining fellow diners and writing a grocery list to shop for after their shift. Vibrant, rustic murals and dioramas decorate the dining room, and lantern-style light fixtures cast a warm glow on tables and working fountain by the restaurant's entrance.
With a stay at The Ritz-Carlton, Cleveland, you'll be centrally located in Cleveland, steps from Tower City Center and Terminal Tower. This 4.5-star hotel is within close proximity of Public Square and Soldiers and Sailors Monument.
Make yourself at home in one of the 205 air-conditioned rooms featuring refrigerators and iPod docking stations. Relax and take in city and lake views from the privacy of your room. Flat-screen televisions with premium TV channels are provided for your entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms with shower/tub combinations feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities, including a sauna, a steam room, and a 24-hour fitness facility. Additional amenities include wireless Internet access (surcharge), concierge services, and wedding services.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's 24-hour room service. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), limo/town car service, and business services. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
Queen City Cookies, baked in Cincinnati. Kinkead Ridge wines from Ripley. Riehle’s Select colorful popcorns from Southern Indiana. The shelves at Keegan’s Specialty Seafood Market read like an atlas of the region. The range of seafood, on the other hand, travels from around the world each day, the fresh tubs of ice brimming with sunset-hued king crab legs and live oysters. With Carabello Coffee and locally crafted wines from Kinkead Ridge filling the shop with earthy aromas and revelry, chefs in the kitchen craft a host of prepared foods. There, clams simmer in a creamy chowder base, a smoker cooks tuna belly and mahi mahi at low temperatures, and whisks dream of being used as anything other than an imaginary microphone.
The outdoor patio on the Maumee Riverfront isn?t the only reminder of Forrester?s on the River?s location. Inside the main foyer, a model sailboat hangs suspended from the ceiling. The nautically themed entrance gives way to a spacious dining room where flat-screen televisions broadcast the latest updates on sporting events. With this happy commotion as a backdrop, the rich aroma of chef's steak-house cuisine wafts from tables and booths. To make those dishes, he draws upon ingredients such as Lake Erie perch, which flakes apart picturesquely when battered in beer and served alongside hand-cut fries. Steaks aged in the restaurant and cut by hand serve as a hearty foundation for pub fare including soft pretzels with housemade beer cheese.
The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.
The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.
On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.