rev:text
| - I was skeptical of the concept of "Cleveland BBQ" being created by Michael Symon from thin air, and fully anticipated hating this place and consigning it to the pile of "Cleveland Booster" restaurants and attractions that started filling every space larger than a closet in neighborhoods were, until about two years ago, suburbanites cautioned you about entering.
I was wrong, and I'm OK with that.
First, they make use of La Strada's old space very well. The whole eatery has a clean, mid-century industrial feel to it, with lots of stainless steel and iron. It's casual, but I've been there for lunch in a suit and didn't feel out of place.
Prices are fair and consistent. On different occasions, I've had the "This is Cleveland," which is a great way for one person to sample a couple different specialties. Caution- it's huge. Food coma huge. But delicious.
About the meat- it comes without sauce. You add your own at the table. I'm not a big fan of walking away with my hands covered in sugary, sticky goo, so that's right up my alley. However, the sauce they provide at the table is utterly delicious.
The meats are great. The ribs are meaty, firm, yet still tender. The lamb ribs are innovative and not to be missed! You get fewer, but they are worth the expense.
|