Sushi on the Roll Sushi on the Roll's adroit chefs carefully wrap vinegar-sprinkled rice, nori, and fresh seafood into creations that won the restaurant Best Sushi on the 2010 Fox 8 Akron-Canton Hot List. Classic maki favorites such as an eel or salmon roll satisfy piscine cravings, and spicy rolls such as the Moffa, layered with spicy tuna and shrimp tempura, work their pleasing pyromancy on palates. The eatery's chefs also host periodic hands-on Sushi 101 classes, which divulge the secrets of making nigiri and maki rolls as well as how to grab a good night's sleep by stuffing pillows with perfectly fluffy rice.
While some restaurants aim to invent the next big dish, others work on perfecting the classics. TJ’s Amber Restaurant falls into the latter category, with chefs spending their days preparing hearty American comfort food. Though they can grill up a fantastic burger and create mouthwatering open-faced meatloaf sandwiches drizzled in gravy, the chefs’ real specialty is fried chicken. After breading wings, thighs, and breasts, they fry them to perfection and load them into buckets. Then, they pair the crispy chicken with jojo fries, slaw, or hot rice to create a meal so deliciously American that squadrons of hungry F-22s have already swarmed in to devour your meal.
Jim Cucuzza serves as both co-owner and chef at Bongiorno's Family Ristorante & Pizzeria, where he crafts traditional Southern Italian food in a casual, family friendly environment. Just because the dining room and heated outdoor patio welcome casually-dress patrons, though, doesn't mean the food isn't gourmet. In fact, one of the compliments Chef Cucuzza regularly receives is the suggestion that he should be baking dishes like his chicken and sausage arrabiatta in some swank New York hot spot. Occasionally, diners will quietly confess that his homemade gravy trumps even their grandma's recipe.
For guests who don't know where to start, Chef Cucuzza recommends checking out a few of the menu's hidden gems. His suggestions included the halibut romano—encrusted with a cheese and bread crumb coating soaked in lemon butter sauce—or the calamari steak appetizer, a hearty slice of squid sauteed in with homemade tomato sauce. Though Jim's favorites are seafood-focused, he promises that the menus "[have] something for everyone. Everything I cook is to order, [using] fresh ingredients."
And by everyone, he even means pint-sized diners. The chef puts together a children's menu featuring kid-friendly Italian favorites. Meanwhile, adults can enjoy a happy hour every Monday through Friday from 4 p.m. to 7 p.m., accompanied on Fridays by live music on the patio during warmer months.
Cuisine Type: Italain
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: veal
Alcohol: Full bar
Delivery / Take-out: Parking garage
Outdoor Seating: Yes
Party planners at Maximum Events specialize in decking out dessert tables in delicious sweets personalized with eye-pleasing icing. A changing selection of cupcakes may include such tasty classics such as vanilla cake with buttercream frosting or chocolate cake with chocolate ganache. Unlike black velvet, which makes for a great bathrobe but tastes like fabric, the red-velvet cupcake makes for a poor bathrobe but delights diners with a rich red crumb and a velvety cap of cream cheese. Selecting a variety of inventive flavors such as the raspberry champagne or coconut-pineapple meringue treats taste buds to sweetness and the best kind of spice—variety.
Out on the first tee at Arrowhead Golf Club, players stand on the precipice of an 18-hole gauntlet formed by heavily wooded fairways, green-guarding bunkers, and hero-minting water carries. One make-or-break shot arrives as early as the second hole’s approach shot, where anything short of the peninsula green lands in the water, anything long winds up among the evergreens, and anything too high disintegrates upon atmospheric reentry. The premium on strategic shot-making exists throughout the rest of the course as well, most notably on the 200-yard tee shot on the par 10th, the treacherous carry over the sand moat on the 15th green, and around the severe dogleg turn on 16. Upon successful completion of their round, players can dine in the club’s grillroom, where they’ll find a menu stuffed with appetizers, sandwiches, and cold drinks.
Course at a Glance: