Stonetown, Cleveland

How'd this all start?

If you take a long view, Stonetown started in 1979, when Tony Fortner got his first job line cook job at Cleveland's Earth by April. He's been in the kitchen ever since, and while he's traveled widely—even cooking his way across the seas, at one point, as a Navy chef—Cleveland has always been his home. More than 30 years after he first manned a grill, he opened a new restaurant, Stonetown.

What type of food can I eat here?

It's soul food with a Fortner spin, a style Tony calls "soul fusion." Think half a baked chicken (called a "yardbird" on the menu) doused in in house-made whiskey ginger barbecue sauce, or lobster and shrimp in spicy Creole sauce, served with grit cakes.

Any other standout items?

Yes. At lunch, Tony and his team serve twin gator mini-burgers with caramelized onions and bayou mayo. And for brunches, they plate not only chicken and waffles, but also chicken and red velvet waffles.

Can I drink?

Absolutely. Stonetown has a full bar featuring wine, beer, and cocktails. Plus, Tony serves brunch with its traditional bellinis and mimosas, but most of the drinks here are the classic soul food companion: 32-ounce mason jars of Kool-Aid, lemonade, or both. Fun fact: the lemonade and Grape Kool-Aid blend is called "Purple Rain", named after what happens if it evaporates outdoors.