Transform your wine technique from a semi-inspired slosh to a proper swirl by traversing a variety of distinct wine blends at WineStyles. The shop hosts a range of rare reds and whites at each tasting. And, because WineStyles specializes in hard-to-find wines from vineyards large and small, you'll be sure shake tongues with a few blends for the very first time. If you opt to share this Groupon with a date, pre-arrange a system of non-invasive hair twirls and playful shoulder touches to express your confident vote of approval. If something strikes your fancy throughout the tasting, simply spill a few drops on your shirt and the expert staff will happily sniff out a corresponding bottle for purchase.
Housed inside the Old B&O Train Station, Rust Belt brews nine craft beers, with a handful more scheduled for release early next year. Each Saturday from noon to 5 p.m., fans of yeast and hops can gather 'round head brewer Lee Gidley as he guides them on a tour of the brewery, showing them equipment, explaining the brewing process, and doling out samples of the luscious liquid gold. When the half-hour tour concludes, everyone receives a commemorative Rust Belt Brewery T-shirt, a souvenir pint glass, and a jolly memory to overtake the brain space currently inhabited by knowledge of the Gigli plot. If the tour inspires a powerful thirst for more, Rust Belt sells growlers of their guzzleables to take home, and the neighboring Boxcar Lounge has Rust Belt on tap.
From first sip to final swallow, Abruzzo's bottles all things vino and malted barley and hops into one convenient location, including bottling supplies and at-home wine- and beer-making equipment. Guzzlers can build a twisting tapestry of bitter tastes with the Brewer’s Best equipment kit (a $67.38 value), which includes every tool necessary for concocting barley imbibables––including a home beer-making book and a 6.5-gallon fermenter, perfect for filling party goblets and 6.5-gallon stomachs. Each kit also includes a beer ingredient pack in one of seven flavors (starting at $29.70), including Brewer’s Best American cream ale, American light, English brown ale, English bitter, Scottish ale, Irish red ale, or Bavarian kölsch.
Upstairs from the bustling hair studio and spa, The Wine Bar at Solaire offers a quiet respite amid lush curtains and soft lighting. Beneath the undulating panels of the ceiling at the center of the dining room, bistro-inspired plates fill the air with the aromas of pan-seared scallops and fresh pasta.
Cuisine Type: Barbecue and
American comfort food
Reservations: Not necessary
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: Smoked meats
Alcohol: Full bar
Delivery/Take-out Available: Yes
Outdoor Seating: No
The aroma of Southern-style barbecue fills Tavern of Solon, rising above the top of its restored 1950s high-school scoreboard and up to the ceiling. Under the watchful eye of owner Rich Earle, the casual pub crafts dishes such as Angus burgers topped with Carolina-style barbecue pork and smoked or fried wings entirely in-house. The pillars of the menu, though, are the slow-smoked barbecue platters—pork, brisket, chicken, and baby back ribs—paired with traditional sides, including coleslaw and cornbread muffins. Events, such as live music on Saturday nights and screenings of Sunday- and Monday-night NFL games, contribute to the lively atmosphere. Decades-old photos of the city of Solon line the walls, conjuring a blend of local pride and nostalgia.
Leeners' cheese-making kits equip patrons with all the tools necessary to craft almost 7 pounds of mozzarella and ricotta cheese. Packed with a thermometer, a cheese basket, and curdling chemicals, the kits provide dairy daredevils with all the tools to transform a gallon of milk into pizza-ready mozzarella in 60 minutes. Citric acid and calcium chloride jostle lactic proteins into alignment, and animal-free rennet tablets bully the curds from the whey. After a couple turns in the microwave and a failed stint as a personal memoirist, the curds form a cohesive cheesy whole, which can be salted, herbed, and plied into delectable edibles.