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  • Just when we gave up hope of Cleveland having any decent restaurants we had our last dinner in town here and it was amazing. You can give Michael Symon's place a big old skip and come here instead if you want impressive service and even more impressive food. The restaurant is clean and the decor is a modern farm to table vibe. It's awesome. It's definitely on the spendy side but also totally worth it. We started with the cheese service which is wheeled over on a cart and we were given samples of each cheese we could choose from to build our cheese plate. With each sample we were given the region, the aging process, and the methods used on how the particular flavors were developed. It was a fun, informative, delicious experience. We then chose six cheeses to build our board. All of them were incredible. For dinner we all ordered steaks. These were all prime examples of what beef should be. The cook was absolutely perfect and the meat was delicious. So much better than the grease ball called ribeye you'd get at Lola's. Seriously, if you want good steak, come here. They list each cut of beef and then you can choose the weight, region, and type (corn fed, grass fed). It's phenomenal. The sides were all equally tasty and big enough to share with the table. The cocktails were also incredibly creative and delicious. I had a cocktail (ok, three) with pickled beet juice that were amazing. After all the let downs in Cleveland's dining scene, this place is a rockstar and competes with some of the best restaurants I've been to in the country. Go here. You won't be disappointed, especially if you're a carnivore.
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