Housed in the former Taylor and Sons Department Store–a historic building that has tastefully transformed its 4,000 sq. ft. into a chic interior and exterior space–Zinc Bistro is a sophisticated eatery that serves prime steaks, French classics, and raw from one of Cleveland's only raw bars. The seasonal lunch menu is a tuxedo-worthy medley of soups, oysters, savory sandwiches, frites, and salads. For dinner, taste buds can take aim at duck a l'orange with butternut-bacon hash ($28) or a pork chop with choucroute, rutabaga puree, and apple-bourbon ($24). Ishmaels can reacquaint themselves with the eats of the oceans by noshing six fresh oysters ($12–$14), a bowl of lobster bisque ($11), or moules frites ($17) stacked with Prince Edward Island mussels, Pernod, and Zinc frites.
Few places can offer the same type of dish for breakfast, lunch, dinner, and dessert. Even fewer can do so while transporting your mind to Paris?but Good Girls Go To Paris Crepes does just that, charming guests and the New York Times with its impressive selection of crepes and its decor. Good Girls' rouge-red walls are decorated with oversized street maps and a Jean-Luc Godard film poster; its crepes are decorated with all manner of sweet and savory fixings.
Each crepe has a name, and true regulars will know just who to order. Vera, for example, contains a mix of bacon, boursin cheese, and spinach, whereas Pascalle holds fig jam and chevre, or goat cheese. Celeste is a little heartier, with roast beef and brie offsetting the tartness of cranberries. Every savory crepe is also available as a salad, or, if you simply unfold it, a very thin pizza.
As for the dessert crepes, they cover mixes of chocolate, fruits, and candies. The Cora hides strawberries and blueberries?a light contrast to the Tynysha's rich Heath bar, ricotta cheese, and chocolate filling. The simplest option, the Seine, delights with its classic flavors of butter and sugar.
Named Restaurant of the Year by the Detroit Free Press in 2002, Cuisine sears and sautés fine French-American delicacies in a modern milieu. Owner and Le Cordon Bleu graduate chef Paul Grosz draws on several years experience at high-end restaurants and billionaires-only diners around the globe to craft both deluxe progression and a la carte menus of specially prepared delicacies. Kick off a taste tour with the prepared meat charcutière of duck pâté, duck mousse, and beef sausage ($10) before quashing stomachs’ opera aspirations by muffling its baritone with a filet of beef tenderloin rossini seared with foie gras and potato cake ($33). The regionally raised Indiana duck arrives tuxedoed in an upscale assemblage of strawberries braised in red wine and buttered quinoa ($26). A tasty surprise dessert or cheese course ($9) concludes the feast with a shocking 11th-hour twist that leaves the door open for future meals.
**How did Vintage House Café begin?**
_As a family venture. We started as a restaurant, then added a patio, tearoom, and gift shop. Not only do we offer a large selection of loose-leaf tea, but my son is a glass artist and we sell his blown glass art work._ **Aside from owner, what role do you play in the restaurant?**
_I always enjoyed baking, so I create all the desserts._ **Tell us a little about the head chef.**
_Chef Grant Urmston is a native Clevelander, whose passion for culinary arts began at a young age. His passion grew over the years, and he further developed his skills at the renowned Culinary Institute of America in Hyde Park, NY. With career stops that included New York, Boston, and Las Vegas, Grant has brought a more traditional Italian and Mediterranean flair to the menu, all while trying to focus more on fresh and local products._ **What inspires you to take such a hands-on role in the restaurant?**
_I love being here and our customers make me smile._
The good things about morning never end at Al Smith's Place. At booths and tables, customers devour stacks of pancakes, buttermilk biscuits crowned with homemade sausage gravy, and other homestyle breakfast dishes served all day long. Of course, should diners want to move on to lunch and dinner, cooks whip up slow-cooked meatloaf, housemade chili, and a selection of burgers and sandwiches. They also make fresh soups and pies, which double as the world's tastiest pillows.
At Streat Burger, guests construct their meals with Ohio farm-raised beef, pulled pork, or quinoa patties before piling them high with seasonal greens, spicy relishes, and flavorful toppings. Each custom-made sandwich, fresh salad, or basket of hand-cut fries pairs with a frosty beverage from the craft beer list, full of dozens of selections ranging from refreshing watermelon wheat to crisp, hoppy double IPAs.