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| - I feel the same way about One Red Door as I do Flour in Moreland Hills. It's good.... for the suburbs. I caught myself saying this a few times during and after the meal. Until I was challenged. Should such a disclaimer be applicable? Shouldn't all restaurants be held to the same standards and expectations? Yes and no.
It's no secret that the city is the big leagues, while the more forgiving suburbs are the minors. Oftentimes, you'll find similar ventures or chains catering to the average diner in suburbia, while the city is more liberal in taking chances and seeking notable greatness. To most in the culinary world, to succeed in the big city is a sign that you've made it. You see, going to the city is a destination for some and expectations are raised, while staying close to home and eating at the local tavern is meant for satisfying not much more than convenience. With that said, there comes along a few inspiring ventures that try to bring the same expertise and dining experience that some of the better restaurants in Cleveland have to offer... only closer to families in the suburbs.
The menu at One Red Door was what you would expect from a good restaurant, but not one you'd find too often in the 'burbs. Charcuterie plates, cheese boards, small plates and entrées with a good balance of seafood, pasta and meat courses. We opted for a few small plates to share, a pizza and dessert. All decent and if I lived closer, I'm sure I'd be back because there's probably nothing else nearby that is similar, but overall, I wasn't wowed by any one thing. Better than your average local fare? Sure. But it couldn't compete with the Greenhouse Taverns, Lolita's or Crops of the world, even though the vibe of the place seemed to resemble the casually approachable take to good food that the former restaurants have all been noted for.
One thing that bugged me about the service is that it seemed too intrusive. At any good place of dining, it should be known that a server shall not touch a plate until ALL diners at the table are finished. Even though one might be finished before the rest, servers need to keep their pesky mitts away. This unfortunately didn't happen here. Every two seconds there were busboys and various helpers besides our waitress grasping at plates on our table, which became kind of annoying. I realize they were probably just trying to be helpful, but they seemed overaggressive and in return, we felt rushed. Word of advice to the front of the house: Hands off until we're finished! If you want to compete with the big boys like your persona suggests, iron out a few details and you'll be ok.
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