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About this business

  • Cuisine
    Bistro, American, Traditional

Tips

250

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connie w.
Verified
Report | a year ago
It was a cold night and cold in the restaurant. Couldn't take off my coat.
Sandy K.
Verified
Report | a year ago
The food and service were great. The place could use a Good cleaning. Ceiling fans had black dust hanging from them.
Cindi M.
Verified
Report | a year ago
Food was excellent. Service was under staffed.
Allison K.
Verified
Report | a year ago
Staff was friendly. Nice and cozy atmosphere. Food was very good. We had a party of 10 and everyone really enjoyed their meals.
Charlotte B.
Verified
Report | a year ago
Service was efficient but server was abrupt to the point of making us feel we were imposing on her for being there. DO NOT tell them you have a Groupon beforehand! I think most people don't tip on full amount so servers get less $ and therefore give you poorer service anticipating you are going to shortchange them. (We always tip on full amount, not on discount)
michele b.
Verified
Report | a year ago
Make a reservation if you go on the weekend.
Laura f.
Verified
Report | a year ago
Make sure you a reservation.
Michele B.
Verified
Report | a year ago
You have to climb a steep flight if stairs to get to the dining room. The food was okay(pretty good). The house pizza was really good. The breakfast was ABSOLUTELY cold. The service was not good. Yes, I did tip 15%, I am a server and feel obligated. With the quality of resteraunts in the area, I would not choose this one.
Cynthia V.
Verified
Report | a year ago
The upstairs dining area needs a better decor.
Egor V.
Verified
Report | a year ago
The portions are crazy small and the tables are ridiculous. I felt like I was extremely far away from my date and couldn't build a conversation.

From Our Editors

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.

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