The Glenwillow Grille's tasty menu features a wide variety of savory starters, salads, flatbreads, sandwiches, and specialty entrees that will sweep your taste buds off their soft-palated shoes. Lay the foundation for your feast with an order of stuffed banana peppers ($8) filled to the brims with spicy Italian sausage and creamy ricotta cheese, topped with a marinara-mozzarella classic combo. Sandwiches allow diners to hold hands with their meals and eat them too, featuring stratified delights such as Italian paninis ($10) and patty melts with gruyere cheese and sautéed onions on toasted rye bread ($10). Grilled flatbreads up the low-altitude food ante even higher with well-balanced margherita ($9), pesto-chicken ($12), and spinach- and artichoke-topped ($11) thin crusts. The jumbo coconut shrimp is a chef specialty, combining socially butterflied shrimp rolled in coconut-tempura batter with an entourage of pineapple, red-pepper, and spinach risotto ($17), and a plate of Glenwillow's pasta of the day ($14) has the power to make all eaters feel relevant, even if they don't have cable.
Organic Energy Restaurant and Power Juice Cafe sates health-conscious appetites with a menu ripe with smoothies, shakes, and comestibles for carnivores and herbivores alike. Nondairy smoothies are loaded with fruity fantasticals and arrive in forms such as the Blue Lagoon, which comprises blueberry, mango, and banana for a fiber-filled punch (16 oz./$6.50; 20 oz./$8). Those wanting more girth for their guzzling can appreciate the power of power shakes, which can be whipped up with dairy or nondairy milk (16 oz./$7; 20 oz./$8). Blueberries, mangoes, almond milk, and honey make up the Instant Cleanse, designed for toxin rebels and on-the-go dieters alike.
When The Plain Dealer visited West End Bistro in 2009, it praised the eatery's "inventive culinary thinking" and "really good food." These days, chef Craig Fitzgerald continues the tradition by crafting seasonal, upscale dishes from local and regional ingredients. Options range from prosciutto-wrapped salmon and beef wellington to pizzas crowned with fixings such as garlic chips and woodland mushrooms. Said feasts unfold inside what the Dealer calls an "impeccably designed lofted dining room." Downstairs, bartenders serve wines and beers, as well as mix cocktails such as the cool cucumber, a blend of simple syrup and house-infused cucumber vodka.
Under the guidance of chef Matthew Anderson, whose cooking has been spotlighted on WKYC, Umami serves a contemporary pan-Asian menu that changes with the seasons. Locally sourced vegetables, tofu, meats, and goat's-milk products are at the core of Umami’s innovative Japanese cuisine, working in harmony with imported, never-frozen seafood to earn praise in publications such as Cleveland Scene and Cleveland.com’s A-list.
Diners enjoy their small and large plates beneath delicate pendant lights that softly illuminate the romantic setting decorated with floral artwork and bamboo shoots. Umami offers a small list of wines, beers, and sakes that harmonize with meals, as well as tasty cocktails such as the Lotus with lychee and ginger.
Headed by chefs Chris Johnson and Alonzo Norman, Gamekeeper's delivers atypical American cuisine and delicious game dishes in a warm and cozy atmosphere. Like an edible Motown tribute band, the rich menu is inspired by the four seasons and often features fresh ingredients from local purveyors. Lunch ushers in fresh salads, such as walnut-encrusted chevre with merlot-poached pears ($13), and a heavenly angel-hair pasta with wing-granting bell peppers, cherubic snow peas, garlic, and sundried tomatoes, all topped with a halo of romano cheese ($12). Lunchers looking to warm up during the winter months can opt to add a bowl of tomato bisque, while those preferring to celebrate the final sun-drenched days on the patio may prefer the chilled gazpacho (both a $6 value).
Gionino's Pizzeria serves up Italian and American eats ranging from pizza and pasta to fried chicken and wings. Specialty pizzas include the mediterranean, topped with spinach, feta, and roasted red peppers, and Gionino's Best, a signature pie with nine toppings, including four meats and veggies such as black olives, banana peppers, and mushrooms. Fried chicken is prepared in peanut oil, and unbreaded chicken wings are slathered in a choice of seven sauces, including hot, honey mustard, or spicy garlic.