Cleveland Magazine - May 2025

Crystal Clinic TOP 100 HOSPITAL IN AMERICA

Rated 4.84 out of 5 stars by the ones who matter most ...our patients.

Rankings by: The Joint Commission, Centers for Medicare and Medicaid Services, Healthgrades, CareChex, CCOC Patient Ratings. Details at CrystalClinic.com. FOR ORTHOPAEDIC CARE

Earned.

Earned.

One individual patient at a time.

One individual patient at a time.

Once again, Crystal Clinic Orthopaedic Center has been named a Top 100 hospital in America for exceptional orthopaedic care—and remains the highest rated in Ohio for patient success.

Once again, Crystal Clinic Orthopaedic Center has been named 100 hospital in America for exceptional orthopaedic care—and remains the highest rated in Ohio for patient success.

It’s no surprise that tens-of-thousands of people have turned to Crystal Clinic to help them, or their child, escape debilitating joint or back pain and return to the activities they love. Those patients consistently give Crystal Clinic’s 50 world-class orthopaedic physicians their highest ratings and recommendations. In other words, “Nationally Renowned” isn’t claimed; it’s earned. One patient at a time.

It’s surprise that tens-of-thousands of people have turned to Crystal Clinic to help them, or child, escape debilitating joint back pain return to the activities they love. Those patients consistently give Crystal Clinic’s 50 orthopaedic physicians their highest ratings and recommendations. In other words, “Nationally Renowned” isn’t claimed; it’s earned. One patient at a time.

See for yourself at CrystalClinic.com.

See for yourself CrystalClinic.com.

Then make an appointment, day or night, to see a world-class orthopaedic specialist as soon as today.

Then make an appointment, day or night, to see a world-class orthopaedic as as today.

Crystal Clinic is a physician-owned hospital system.

Crystal Clinic a physician-owned hospital system.

WHY WE GIVE

CULTURE OF COMPETITION, CHARITY AND CONCERTS

Now in its third year, Kaulig Companies is putting on an event where you can watch some of the best golfers tee-off and turn around to enjoy an evening of fun, food and festivities, where all proceeds go back to local charities.

FOR 72 YEARS, Firestone Country Club in Akron has set the stage for some of the greatest golfers in history — and it’s happening again June 18-22 at the Kaulig Companies Championship.

But it’s not just about the golf.

“It’s more than a tournament,” says Matt Kaulig, the executive chairman of Kaulig Companies, which became the title sponsor of the event in 2023. “It’s a celebration of community and philanthropy that’s raised over $33 million for charitable organizations.”

The five-day event is part of the PGA Champions Tour, which brings together golf legends to compete at four major tournaments each year. “You get all the big names that everybody grew up with,” Kaulig says. “It’s a very good time, whether you are a fan of golf or not.”

Kaulig, who has earned a reputation as a hands-on philanthropist in the last decade, knew he wanted more than to write checks and see his name on banners. His goal was to transform the event into a fundraising powerhouse and all-around good time. So instead of outsourcing all of the planning or relegating it to a committee, he worked handin-hand with Kaulig Companies CEO and President Tim Clepper to rebuild the event.

“When we took the tournament over, it was corporate, it was stale. There was no energy,” Clepper says. “It’s a whole different ball game now. We do care. We’ve invested an awful lot of time and money in this. We want this to be a celebration of our Northeast Ohio communities.”

That was obvious to anyone who attended the event last year, according to Jeff O’Brien, the executive director of First Tee Akron, one of the charities benefiting from the event.

“The vibe at the tournament is so different now that Kaulig is involved,” O’Brien says. “It’s the place to be seen and it’s also raising millions for local charities, which is what we need right now.”

One ticket to the Kaulig Companies Championship offers two experiences. Not only do ticketholders have an opportunity to watch legendary PGA TOUR Champions take on Firestone’s storied South Course, but they also receive complementary access to the Kaulig Infinity Zone — the epicenter of off-course fun. The Kaulig Infinity Zone, located at the main spectator entrance and exit, elevates fan experience to new heights

with interactive activities, bar and lounge areas, food trucks and celebrity appearances. Once play ends for the day, the Kaulig Infinity Zone transforms into a full-fledged music festival with live performances.

The tournament kicks off on June 18 with the Official Championship Pro-Am, which pairs four amateur golfers with a pro on Firestone’s par 70, 7,400-yard South Course.

“There are people coming from all over the country to play in this,” Clepper says. “You’ve got tournament champions from all over the world, and people want a chance to play with these guys and spend some time with them.”

Tim Clepper – President and CEO, Kaulig Companies (left), Matt Kaulig – Executive Chairman, Kaulig Companies (right) congratulate 2024 tournament champion Ernie Els following his victory.

Since 2023 the Kaulig Companies Championship has raised over $2.6 million for Northeast Ohio charities setting a record for golf events held at Firestone Country Club.

Another big draw this year is MultiPlatinum, three-time GRAMMY Awardwinning artist Darius Rucker as the 2025 recipient of the Ambassador of Golf Award.

“Throughout his decorated career, Rucker has been passionate about supporting the game of golf and has made significant contributions to the sport,” Kaulig says. “He is a music industry icon who simply loves golf and has used that passion to promote the game, impact lives and inspire others to do the same.”

Once expenses have been paid, all of the remaining proceeds will go to Northeast Ohio

charities, notes Stacey Langal, the vice president of philanthropy at Kaulig Companies.

“The more money the tournament raises the more dollars are going back into Northeast Ohio,” she says. “It’s a tremendous community impact piece.”

Last year, the event raised just over $1.3 million for Northeast Ohio charities, setting a record for golf events held at Firestone Country Club. The goal this year is to hit $2 million to disperse to 25 local charities.

“We intend to use this tournament as a platform to significantly change thousands of lives here in our community,” Clepper says.

That belief is shared by Kaulig who, in addition to sponsoring the tournament, has supported more than 300 local charities geared toward supporting the well-being of children and families.

“It was an easy decision for our team to sign on as the title sponsor,” Kaulig says. “We want everyone to join us June 18-22 at the Kaulig Companies Championship to help us continue the legacy of giving back to make an even bigger impact in Northeast Ohio.”

For more information and tickets, visit kauliggolf.com

Thursday 6/19

Dance the Night Away

Celebrating Women

Friday 6/20 A Night in Nashville

Folds of Honor

Celebrating Veterans & First Responders

Saturday 6/21

Rockin on the Green

Celebrating Akron’s Bicentennial

ON THE COVER

58 BEST EATS Work up an appetite while reading about the best restaurants and food trends in Cleveland. Plus, Silver Spoon Award winners in more than 50 categories. Edited by Dillon Stewart

Photo courtesy Megann Galehouse

FEATURED

50 TEE UP Northeast Ohio has plenty of great golf courses, and avid golfers share their favorite holes. By Marla Ridenour

OF THE LAND

LOCK STEP Inside Thirsty Cowboys' popular, weekly line dancing night.

GIFTS FOR MOM Shop local to find a perfect present for any mom this Mother's Day. 22 COSTUME KING Harold Crawford is known for his costuming work in TV, movies and Cleveland theater.

GLOBE IRON AEG's newest venue on Cleveland's West Bank of the Flats prepares to open in May, as live music dynamics shift in the city.

FOOD & DRINK

MINI-GOLF BITES Birdietown's food and mini-golf have drawn major attention since the spot opened in January.

OR STIRRED Martinis are having their moment in the spotlight at local establishments.

EATS Head to the center of the city for adventurous and solid eats. HOME & GARDEN

Internationally known designer, Tara Shaw, has licensed with Century® Furniture to launch her latest collection, available in Northeast Ohio exclusively at Sedlak Interiors. Featured in national and international magazines, Tara Shaw designs furniture you’ll want to come home to. See Tara’s newest collection at Sedlak Interiors.

Denise Polverine publisher Dillon Stewart editor

managing editor Ron Ledgard

senior editor Annie Nickoloff

associate editor Julia Lombardo

editorial assistants Danny Cunningham, Christina Rufo

contributing writers Vince Guerrieri, Kristen Hampshire, Allison Jack, Marla Ridenour, Lynne Thompson

editorial interns Lainey Novak, Jaden Stambolia

art director Erin Stinard

associate art director Abigail Archer

contributing artists Matthew Chasney, Josh Dobay, Megann Galehouse, Scott Pease, Lizzie Schlafer

photography intern Maya Holtzman editorial@clevelandmagazine.com

advertising vice president Paul Klein senior account managers

Desmond, Tiffany Myroniak account managers Julie Bialowas, Jessica Thomas

manager Jennifer Roberts audience manager Kristen Brickner

coordinator Paige Schuller adsales@clevelandmagazine.com

cleveland studios

managing editor Jennifer Bowen Sima

editor Ann-Marie Vazzano

managing art director Jenny Perdue art director Megan Rosta-Walcutt

19036 Old Detroit Rd., Rocky River, 44116 440-333-9600, solarihome.com Good Park received a four-star rating for Public Courses from Golf Digest and is home to many yearly tournaments. The course is well known in the area as one of the finest tests of golf in Akron. It is a mature course that is challenging yet not overbearing. Come out and experience The Park one time; and you’ll be sure to come back again!

production production manager Alyson Moutz production@clevelandmagazine.com

Chakirelis

manager Daniel Klinzing

Lute Harmon Sr.

Perry Zohos

Galloway

Valli accounting@glpublishing.com

or 1-800-453-1009

WHEN EVERYTHING MATTERS

Meaden & Moore provides you with the expertise to solve today’s challenges while understanding the importance of your strategy, vision, your team, and everything else that matters.

Take Me Away

Becoming a parent showed me what a restaurant could really do.

For the two years before having a child, I was on the dining beat. Every day, I served up breaking news about restaurant openings, chef profiles or restaurant reviews. I probably dined out or drank in bars three or four nights a week. Sometimes more. Becoming editor of this magazine a month before my daughter was born was good timing. The industry schedule wasn’t conducive to the life of a new father, at least for me.

Maybe four months into parenthood, my wife and I were ready for a night out. I missed restaurants, and we were finally confident enough to hand our daughter off to our parents. Getting ready was hectic. Everyone had to get dressed. Everything had to be packed, first into bags and then into the car. She had enough toys and clothes for a week. We got

out the door late. When we arrived, grandma wanted to show us a new toy she’d bought her. Now running late for our reservation, the car ride was stressful. Parking was sparse, and we froze on the long walk through the January cold. The hostess brought us to our table, where we stiffly slid our winter coats onto the backs of our chairs.

Slowly, a calmness set in. Our waitress did the thinking for us. My shoulders relaxed. We had no diapers to change. No crying. No one to check on. No interruptions. Nowhere to be. We were adults again. Human beings. Our old selves, whom we no longer wanted to be but were nice to visit for a while.

Frankly, I don’t really remember the food, and I’m sure it was great. Probably a restaurant highlighted in our Best Restaurants feature on page 58. Easy smiles come to mind, though. Laughter. A couple of drinks. Lingering, one of my favorite things to do.

Some restaurants challenge you, which is fun as a foodie, but the reprieve is the mark of a great restaurant to me — the type of place that keeps you coming back. At least for an hour or two, you tell yourself, I am here, at this table, eating this food, and there’s nowhere else I’d rather be.

Dillon Stewart, editor

12712 Larchmere Blvd. Cleveland, OH. next to Barroco on Larchmere

La Pecora Pizzabar is Cleveland´s new

Northeast Ohio’s most innovative golf performance center is located in Westlake.

Having a Ball

Our April cover, graced by Darius Garland and Tristan Thompson, took the city by storm as the two Cavs icons cap off a historic NBA season. You loved it, and you were sure to let us know.

@cavs

Rae A. Kenney

@eboze32

Darius!! Go Cavs

Becky Szymanski

Silver Spoon Awards Party

May 14, 2025

6:00 p.m.

Huntington Field Bank

Cleveland Magazine and the Arthritis Foundation are pleased to invite you to join us for the 2025 Silver Spoon Awards Party—one of Cleveland’s most outstanding social and culinary evenings.

Indulge in signature dishes from Northeast Ohio’s top restaurants and sample fine selections from renowned international wineries. Participating restaurants are Silver Spoon Award winners and finalists, as voted on by Cleveland Magazine’s readers and editors. All proceeds support the Arthritis Foundation.

Honorary

Chef Brandon E. Chrostowski

STEP INTO RHYTHM

In a world that often feels disconnected, line dancing offers more than just steps to a song. It creates a sense of belonging. In Northeast Ohio, everyone comes together on the dance floor.

CONTINUED ON PAGE 16

BY

CHRISTINA RUFO / PHOTO BY MATTHEW CHASNEY

Every Wednesday night, boots shuffle across the worn wooden floor at Thirsty Cowboys’ packed line dancing lessons.

Thirsty Cowboys feels more like a Texas honky-tonk than a strip-mall bar just off the highway in Medina. Neon beer signs cast a warm glow upon walls adorned with cowboy hats, dusty string lights and American flags that flutter in the wind of ceiling fans. Over the hum of conversation, darts thud as they hit their targets, and pool balls clink across green felt. At the heart of it all, what brings this space to life, is a live music stage and a wooden dance floor, polished by years of boots shuffling across its surface. It’s a warm Wednesday night in June when my friend and I first step into the country bar, curious and ready to try something new. We’d never tried line dancing before, but we’re always up for an adventure. We’re greeted by pumping music, boots stomping in sync and dancers streaming into the massive space. As people gather around, the scattered sound comes to a halt. At the front of the dance floor, line dance instructor Patti Pisoni commands attention — and not just because of her platinum pixie cut or fringe top that follows her every move. Her enthusiastic steps are infectious, sending energy out to the crowd that oscillates to the opening beat. She isn’t just leading a class; she’s setting the tone for an entire room of eager dancers, from seasoned regulars to first-timers like us, nervously lingering along the edges.

Line dancing has seen a resurgence in popularity, partly due to TikTok, but in Ohio, it has long been a staple of the country bar scene. In Northeast Ohio, Thirsty Cowboys is one of the few venues offering a dedicated line dancing experience, alongside Dusty Armadillo in Rootstown and Upper Deck in Akron. Pisoni says line dancing is more prevalent here than in other states. Partner-style dances like country swing dominate in places like Texas. Line dancing, however, extends to R&B music, bringing the same energy to a different genre. While some spots focus exclusively on country line dances, Thirsty Cowboys stands out for its more diverse approach to the dance floor.

What makes line dancing distinct from follow-along dances like the “Cha Cha Slide” or “Cupid Shuffle” is that it requires learning a specific routine rather than simply following commands in real time. While follow-along dances are guided with verbal cues, line dances must be memorized and performed without a caller. Because of this, each song can have its own unique choreography, and

After 21 years, we are thrilled to unveil our new, world-class spa— designed for those seeking the pinnacle of wellness. This luxurious sanctuary features a 20-person dry sauna, cold plunge, Salt Therapy Lounge, and dedicated men’s and women’s locker rooms. Indulge in our Social Lounge, Bar, Patio, and exclusive Nail Studio, with curated partnerships from Paris and Japan. With 11 dedicated treatment rooms, a serene Recovery Suite, Japanese Soaking Space, membersonly yoga, and more, every detail is crafted to help you unwind and rejuvenate. Experience the ultimate in relaxation and wellness. Memberships available. 216-228-9750

New and seasoned dancers move together in step, the lines blurring between first-timers and regulars.

learning them can feel like the ultimate achievement. There’s no freestyle here; it’s all about knowing the steps and the songs. Scott the DJ spins tracks straight off the request list. Classics like “American Kids,” “Country Girl (Shake It for Me)” and even a Nickelback track or two keep the floor moving.

“What’s up you sexy b--ches?” Pisoni says, addressing the crowd. I carefully mirror her moves, glancing cautiously to the people next to me, careful not to step on any toes. Pisoni had a history of line dance experience, but rekindled her passion during the pandemic by learning new dances on YouTube. Since taking over Thirsty Cowboys’s Wednesday night line dancing lessons in 2021, she has turned them into something more. What began as a modest group of 50 has now grown into a vibrant crowd of over 200, with some driving an hour each week to participate. It’s easy to see why. Her instruction gets straight to the point, but she won’t move on until the whole room gets it. If that means repeating the first eight counts over and over again, so be it. The movements typically include a mix of step touches, grapevines, coaster steps, scuffs, kicks and turns. While teaching, Pisoni makes her own mistakes, laughs them off and keeps going. She’s blunt, honest and motivating, aiming to create a space where people feel comfortable pushing past their hesitations.

“[When teaching] I try to make it very fast, and I try to make it fun. I’m here to teach. I want you to walk away learning a dance,” Pisoni says. “I don’t want you to come and pay to get in for my lesson and not know a dance when you leave.”

Thirsty Cowboys takes a laid-back approach. Attendees can wear what makes them comfortable. But many veteran dancers show out in flare-brimmed cowboy hats with a feather tucked just above the band and high-end cowboy boots. A solid pair of snakeskin Laredos or sniptoe Durangos can cost anywhere from $50 to more than $1,000. But the boots aren’t just for show. Their smooth soles make them more durable and functional for line dancing than sneakers, allowing dancers to slide, stomp and pivot with ease.

“It’ll be the best time you ever had. That’s what I tell people. Just get out there and do it,” Pisoni says. “You can wear whatever you want. We have all shapes and sizes.”

I haven’t learned a dance since high school, but the veil of the crowd keeps me afloat. They laugh, not at my mistakes, but in the joy of shared experience. It doesn’t take long for me to feel like I belong. Since that first visit, I’ve come back week after week. The faces are now just as familiar as the routines. The bartenders greet me with genuine smiles and ask, “the usual?” It feels like a kind of magic — that old-school, hometown feeling where people look out for each other. It’s a place where you can leave your coat on a chair, wander off to dance, and know it’ll still be there when you return. Smiles are exchanged across the room; a wave feels like a silent promise of friendship.

Over time, this bar becomes more than just a place to spend an evening. It’s my midweek escape, a reprieve from the chaos of life. When I step through those doors, the weight on my shoulders lightens. I know I’ll take my spot on the dance floor and find a space where I can just be.

So while every step is a little victory, each routine a badge of honor, it’s the community that keeps me dancing.

You Didn’t Buy Mom a Gift Yet, Did You?

Shop quick and easy across Northeast Ohio this Mother’s Day for bright and tasteful solutions that celebrate moms, wives, sisters, aunts, grandmothers and friends.

BOARDROOM CHARCUTERIE SERVING BOARD

These customized, hand-painted boards and trays make entertaining simple, and they give cheese, meat and crackers a glamorous presentation. Sleek wood is contrasted by a marbled, glittery design — available in various shapes and any color that your heart desires. $40-$55, etsy.com/shop/ boardroomcharcuterie

M CELLARS

2021 BLANC DE BLANCS

The local favorite sparkling wine at the 2024 Ohio Wine Competition is a blissful blend of chardonnay grapes crafted through a traditional champenoise method, which involves a second round of fermentation for extra carbonation. Summery hints of lemon, grapefruit and apricot make it a perfect base for a round of mimosas on Mother’s Day morning. $49, 6193 S. River Road West, Geneva, mcellars.com

A 16-inch chain in your choice of silver, gold or rose gold is embellished with a heart-shaped pearl to show the women in your life how much you truly love them. Each dainty necklace is consciously crafted in a made-to-order fashion, ensuring $42-$46, intothepinesjewelry.com

WALKER ROOTS DESIGN PRESSED FLOWERS

Elevate the average bouquet into something that will last a lifetime. Colorful botanicals are preserved in upcycled frames for a charming, timeless design. Each piece is one of a kind and truly cherishable. $12+, Sold at Magically Found: 13349 Madison Ave., Lakewood, instagram. com/walkerrootsdesign

INTO THE PINES JEWELRY NECKLACE OF LOVE

Easy as 1, 2, 3

Sister duo Calli Ryals and Tara Thompson create It’s CeCe TV, a YouTube variety show blending learning and laughter for kids and parents alike.

KIDS VIDEOS ON YOUTUBE are some of the highest viewed content on the platform. In the often overwhelming landscape of sensory videos, nursery rhymes and toy unboxings, Cleveland-based It’s CeCe TV is an endearing variety show for babies and toddlers.

CeCe, clad with big smiles and bright-colored clothes, is the brainchild of sister duo Calli Ryals and Tara Thompson. The YouTube channel, It’s CeCe TV, has more than 51,000 subscribers.

The sisters grew up in Grafton, and after college they both ended up moving to Los Angeles. Ryals pursued acting and comedy while Thompson began a career in photography.

“We were both doing creative things, but we were always, like, ‘We should work together,’” Ryals says. “We always bounced ideas off each other, but we were always moving in parallel directions.”

After getting married and starting a family in LA, Thompson decided to move back to Northeast Ohio in 2018. Ryals followed with her young family in 2021.

“We were both moms, and we were watching YouTube a lot,” Ryals says, “and we were, like, ‘Man, I think there’s some space for more real people on here with a unique point of view.’”

With Ryals’s experience in acting and

Calli Ryals and Tara Thompson’s It’s Cece TV show teaches toddlers about an array of topics through song, including lessons on animals, foods, colors, shapes, phonics and sign language.

filmmaking and Thompson’s history as a photographer and editor — plus the help of their mom, a retired kindergarten teacher — It’s CeCe TV was born.

The sisters agree that their mother is a “fountain of ideas.” The two work closely with her to produce their content, using valuable experiences from her time as a teacher to inspire and guide their videos.

It’s CeCe TV fills the need for parents who want to entertain their children with engaging and free-to-watch content that can teach their little ones important lessons about empathy and language. The local duo’s creation is in some ways similar to social media-famous Ms. Rachel, who has amassed more than 14 million followers on YouTube.

“As a mom it felt very isolating when I was having to just be with my son and take care of him in the house, but I also had things to do,” says Thompson. “When I would put him in front of the TV for a half hour to do dishes, I realized there were a lot of shows that were just eye candy.”

The duo wanted to create something that was as engaging for parents as it was for children, while making the content educational and not overstimulating.

They enlisted help from Cleveland Institute of Music alum Chris Neiner and Tiffin University music professor Dan Myers, who composed original music for the show. The goal was to create something easy on the ears for parents and still palatable for kids.

“We also use a lot of humor, and find that humor will keep kids engaged with what we’re teaching them as opposed to these jump cuts that make kids’ brains crazy,” says Ryals.

At the core of It’s CeCe TV’s mission is to create a space for both parents and kids to have fun while learning.

“We want to remind parents that being silly with their children is really important,” Ryals says, “and it’s what kids really want from us, right?”

Dressing Legends From Camera to Curtain

At 19, Harold Crawford was one of the first Black costumers for Hollywood films. Now, he’s a pioneer for Cleveland theater.

We always hear stories of how someone made the jump to being an actor or director in Hollywood, but legendary Hollywood costumer Harold Crawford’s story is written a bit differently. Crawford graduated from Compton High School in 1968 and enrolled in the Los Angeles Fashion Institute of Design and Merchandising, where he was one of three men in the 26-person class. At first, he wanted to be a fashion buyer. The mother of a girl he was dating at the time was an actor, and she told him to apply at Paramount Studios to be a costumer through the minority labor program. The rest is history. He has worked at major Hollywood studios and broke into Cleveland’s theater scene after moving here with his wife to be closer to her family. Cleveland Magazine spoke with Crawford about his career as a costumer in Hollywood and his time in Cleveland.

CLEVELAND MAGAZINE: How did you get into theater after doing film and TV for your whole career?

HAROLD CRAWFORD: Terrence Spivey — he’s one of the senior directors [at Karamu House]. He discovered me. There was a young man who was going to create costumes, and he passed away tragically. So Terrence called me, and he said, “Would you be willing to cut the camera and work on a play with me?” I was ecstatic. So I ended up doing my first real play for Karamu: Permanent Collections. And from there, it was love. I was in love. I’m doing theater. I’ve done a lot of major plays. I was with Karamu for four seasons, but I was flying back and forth, also doing movies in Los Angeles. And then I come back home to Cleveland, and I do some theater.

CM: You were Robert Guillaume’s personal dresser during his historic run in The Phantom of the Opera. What was it like supporting such a trailblazing performance?

HC: Bobby came off stage and met me. We were standing at the craft service table, getting coffee and standing next to each other. I think we saw what was happening because when we walked into his dressing room, we put down the coffee cups, and we hugged each other and laughed because we were making history. When Michael Crawford made the announcement that he wanted Robert Guillaume, it was like a shock wave through Hollywood. And he beat ‘em all. The first African-American, my man, to be the phantom of The Phantom of the Opera. And to this day, there has never been another.

CM: Looking back on your career, is there a particular project or moment you’re most proud of?

HC: I’ve enjoyed each and every project that I’ve ever worked on. When I get asked that question, I have to say “now,” because I love them all. I mean, geez, to do King with Cicely Tyson and Paul Winfield and create that vision? I look at these movies, and I think to myself, What was my mindset? I mean, what was I thinking? I was immersed. I was living, breathing and eating my work. I worked on a movie with James Spader and Josh Brolin. It was called Slow Burn The idea was they had to wear one outfit throughout the whole movie. I think that’s the exciting thing as a costumer, when you can match the description that has been described in the script.

CM: What’s next for you in Cleveland theater or beyond? Are there any upcoming projects you’re excited about?

HC: I’m getting ready to work on a movie with children, kids and teenagers as a costumer. The costumer that’s going to be doing this movie is my protege. I taught her. She worked with me for 20 years as my apprentice in theater and film. So now, I’m her assistant. I have a few other people that I taught to be costumers. She’s my legacy.

Setting the Stage

Globe Iron adds to AEG’s expanding portfolio of venues in Northeast Ohio and to an ongoing shift in the local live music landscape.

Nestled under the blue arches of the Main Avenue Bridge, a once-dormant piece of Cleveland music history comes to life as Globe Iron. The new venue, run by AEG Presents, is the entertainment company’s latest stake in the Cleveland market — just half a mile from AEG’s biggest local venue, Jacobs Pavilion.

The Globe Iron building, dating to the 1800s, will welcome concertgoers with flashy upgrades: new lighting and sound systems in the concert hall, plus accessibility updates. Yet, you’ll still see historical elements of the former shipbuilding foundry’s structure, like its original wood beams.

“We’re really focused on keeping the bones of the building intact, accentuating the really cool features that a building of that age has,” says general manager Jeff Farmer.

Formerly the Metropolis, and also Dream Nightclub and Trilogy, the building once hosted shows by hip-hop stars like 2Pac and Rick Ross. Now, it’s back in the swing of things, with a slate of impressive, diverse concerts including standouts MJ Lenderman (May 13), BadBadNotGood (May 14), Perfume Genius (June 15) and Stereolab (Oct. 8).

Another music venue in a time where new stages continue to pop up in Cleveland. And it’s a pretty big one, too, able to accommodate 1,200 concertgoers.

The scene has fluctuated in recent years, becoming more crowded with performance spaces, all asking for audiences. With events occurring every night of the week in numerous venues around the city, and more on the way, a question rises: Could Cleveland’s expanding venue bubble, at some point, burst?

For now, no — and, for now, expect even more in-demand tours to be drawn to town, thanks to Globe Iron, says Mike Tata, AEG’s marketing manager for the Great Lakes region.

“You see it, consistently, where some of these tours skip Cleveland and they go to Columbus and Detroit and Pittsburgh,” he says. “That’s just how these things work, but what it’s going to do is just naturally increase competition. Cleveland’s going to win because of this.”

In competitive music venue dynamics, getting those tours and establishing those early relationships with artists can be key.

Think of it like a ladder. Within AEG, Globe Iron provides a starting point under the brand’s umbrella for artists and bands to grow from. With the 2,000-capacity Agora and 5,000-capacity Jacobs Pavilion in its rungs, AEG can book the same band multiple times at different stages of their careers.

It can also pivot when an artist’s popularity takes off, like when pop musician Chappell Roan’s 2023 album The Rise and Fall of a Midwest Princess skyrocketed last spring. Originally booked at The Agora, AEG moved the star to a bigger, sold-out event at Jacobs Pavilion.

“Obviously, it takes a very special artist to kind of shoot up that quickly,” Tata says, “but that’s kind of the main goal, is just to establish these acts in the market.”

IT’S A TRIED-AND-TRUE STRATEGY in the entertainment business that’s deeply rooted in Northeast Ohio, tied to institutions like the Rock & Roll Hall of Fame and Belkin Productions, which produced some of Cleveland’s most iconic rock shows in the ’70s and ’80s. In 2001, Belkin sold to what would become Live Nation Entertainment, the largest entertainment company in the world — which is seconded, these days, by Anschutz Entertainment Group, aka AEG.

Cleveland music was long defined by the Belkins and Live Nation, and today, Live Nation still brings the city its biggest headliners. It booked Beyonce, Taylor Swift, Bruce Springsteen, Billy Joel and more on their most recent shows in the city — and regularly locks in the biggest concerts of Blossom’s season. This summer, that includes Neil Young (Aug. 15), Halsey (June 13) and Luke Bryan (July 11).

Recently, AEG has moved into spaces where its competitor has receded. Notably, it’s operating Jacobs Pavilion and The Agora, both of which were Live Nation venues in past lives.

“It was definitely an opportunity they presented. It was something

the local music scene.

that we noticed, that they weren’t booking in here, and we were like, ‘Alright, let’s do it,’” says Globe Iron talent buyer James Carol. “They’re really focused on their big tours, the tour bundles, and they focus on that big picture. Not that AEG doesn’t do that, but we also like to develop who is in that tour.”

Operating agreements at Globe Iron and Jacobs Pavilion came from a budding relationship between AEG and Jacobs Entertainment, the longstanding organization that owns the two venues and other properties in the West Bank of the Flats.

“This new venue adds another block of activity, expanding our footprint and adding another memory-making opportunity to the list of experiences you can have here,” Jacobs Entertainment executive vice president Pat McKinley said in a statement.

Graduating acts into bigger stages is a key strategy of AEG, and it’s also the beating heart of any live music industry. Before landing at Globe Iron, Carol formerly booked at the Beachland Ballroom, selecting acts for both its smaller 148-capacity Tavern stage and the larger 500-capacity Ballroom.

Notably, Carol booked English band Idles at the tiny Tavern then the bigger Ballroom on its first two U.S. tours. Surprisingly, the band later released a heartfelt song titled “Beachland Ballroom” on its 2021 album Crawler. The single uses the Collinwood venue to show the band’s steady rise — which continues, as the band prepares to open for Deftones at Rocket Arena in September.

It isn’t the only example. Akron blues-rock band The Black Keys famously played its first show at the Beachland Tavern, before ballooning into fame that will bring the band to

The brand new Globe Iron music venue, located in the West Bank of the Flats, is the latest AEG-operated venue to enter

AN ALL-IN UPDATE

If you’re buying tickets this season, you’ll start to see allin ticket pricing going into effect. That’s the Federal Trade Commission’s “Junk Fees Rule,” a requirement for live event and lodging industries to share total costs up-front.

Service fees, which for years have been a pesky part of the ticket-buying process, aren’t disappearing. The Junk Fees Rule doesn’t force businesses to change their pricing structures — it just requires that they be transparent about what costs will be at the beginning of the ticketbuying process, starting in May.

According to an FTC news release, it’ll save ticket buyers a lot of time: about 53 million hours each year. “People deserve to know up-front what they’re being asked to pay — without worrying that they’ll later be saddled with mysterious fees that they haven’t budgeted for and can’t avoid,” said FTC Chair Lina M. Khan in a statement. “The FTC’s rule will put an end to junk fees around live event tickets, hotels and vacation rentals, saving Americans billions of dollars and millions of hours in wasted time.”

So, whether you’re buying a $400-plus pit ticket to see Nine Inch Nails at Rocket Arena, or a $30 ticket to see Of Montreal at Beachland Ballroom, you’ll know exactly what you’re paying for.

JOIN US IN BEAUTIFUL

Mary Antonini

EXPERIENCE

Blossom Music Center this August. Early-on, Oasis and Bruno Mars performed at the Grog Shop. A 17-year-old Taylor Swift played a sparsely attended Rock Hall concert.

For Cindy Barber, who co-owns the Beachland Ballroom, these early-career shows are the nucleus of a city’s music scene.

“They had to start somewhere,” she says.

GLOBE IRON IS A SHINY NEW ATTRACTION in Cleveland. Still, some members of the local music scene see gaps in venues of certain sizes, and have concerns around funding for existing venues. It’s partly what led to the recent Cuyahoga LIVE! task force, a potential precursor to a local music commission.

“We’re over-cultured, in some ways, for the size of our region,” says Barber, a task force member who also runs the Cleveland Rocks: Past Present and Future nonprofit. “There’s only so much culture money to go around. It’ll be interesting to see how this all works as we keep adding more facilities.”

Globe Iron isn’t the only newcomer. Playhouse Square aims to transform the Greyhound Station into a venue, the Rock Hall

incorporated a stage in its $135 million expansion and the Cavs’ upcoming Cleveland Clinic Global Peak Performance Center may include a venue in its plans, according to rumors heard by Barber. East Fourth Street will welcome a new country bar, Jolene, and a renovation project is bubbling at historic Flats venue the Odeon. Plus, a slew of recent openings: The Roxy, Treelawn, Crobar, Welcome to the Farm, Spotlight Cleveland and Mercury Music Lounge, to name a handful.

The volume of live music in Cleveland continues to grow louder. Will there be enough audiences to support new spaces like Globe Iron and other existing venues?

The AEG team, at least, is confident it will find its niche, by working collaboratively with smaller independent venues in town — and primarily by seeking out the best of the music world, in all genre types.

“People might not know what Globe Iron is, but they are being blown away by what we’re announcing,” Carol says. “And I want to continue to have that evolve, and eventually the name will coexist with: ‘Oh, there’s good stuff here.’”

DO YOU HAVE THE CUTEST PET IN CLEVELAND?

Think your pet is the cutest in Cleveland? We want to know! To help us all celebrate our furry (and not-so-furry) friends, Cleveland Magazine is hosting its 5th annual Cutest Pet Contest. Visit clevelandmagazine.com/cutestpet by May 15 to upload your favorite pet picture, and then our readers will vote for their favorite!

The pet selected as the cutest by our readers will be highlighted in the July issue of Cleveland Magazine and will receive a prize package from our sponsors!

Presented By:

If showing off your pet’s cuteness isn’t enough, you can help us save lives, too! In an effort to support pet adoption and responsible pet ownership, Cleveland Magazine will be taking donations for area pet rescues on our Cutest Pet Contest page.

SCAN TO ENTER!



Sponsored By:

This Putt-Putt Place Is Lakewood’s Most Surprising Dining Destination

Birdietown, a new “eatertainment” space in the Birdtown neighborhood, combines two custom mini-golf courses with a seasonal menu developed by one of Cleveland’s best chefs.

Birdietown’s lighting dims slightly around 7:15 p.m. Forks clink, punctuating hip-hop beats and conversations in the dining area. On the other side of the room, around a swanky chandelier, mini golfers thwack golf balls down tiny green fields — and there’s not a child in sight. Don’t get me wrong: I’m a huge fan of Sweetie’s Golfland in the summertime, when it’s crowded with families and kiddos. That’s fun and special. Also fun and special? This sophisticated, hip experience in Birdietown. Actually, kids 8 years and up are welcome here, as long as it’s before 7 p.m. It’s just not a space that’s designed for children first. Cocktails flow from the brass-accented bar to players. Mini-golf is a relatively quick part of the experience, and it’s challenging, especially for a youngster. There’s no kids’ menu here; instead, the seasonally shifting eats are leagues above concession stand fare — and a few price points above it, too.

Organized in the appetizer-forward “Front 9” and entree-focused “Back 9” sections, the menu isn’t what you’d expect at mini-golf. Cheffy twists upgrade dishes. For instance, instead of frying, Birdietown’s chef consultant Jill Vedaa slowly confits chicken wings ($15) and opts for ground wagyu steak in her burgers ($19). Nothing beats good french fries, which serve as a scrumptious side with the spring menu’s burger.

A vibrant culinary experience seems unexpected in a putt-putt place, but upon sitting in the elegant dining area, it adds up. Vedaa, a James Beard-nominated chef known for her and former business partner Jessica Parkison’s previous restaurant Salt, makes this quirky space even more compelling: She makes it a dining gem.

Tim and Erin Frazee were regulars at Salt and nabbed Vedaa for their burgeoning concept after Salt closed last summer.

“If there is a silver lining in a restaurant closing — and I don’t wish that ever, on anybody — is Jill was able to come on here,” Tim says. “To have your favorite chef then

Birdietown 12501 Madison Ave., Lakewood, birdietowncle.com

become a main part of your team, and working day-by-day, has been awesome.”

The Frazees, the brains behind Birdietown, planned all the details, forming the team to execute their vision of music, service and elevated amusement that takes over the bottom two floors of The Nest building at 12501 Madison Ave. (They also run the Heyday Collective salon on the third floor.) Since opening in January, business has been booming. It’s so big that the Frazees might someday consider future locations.

Inspired by other mini-golf eateries in Pittsburgh, New York and Charlotte, the Frazees lean heavily into “eatertainment.” The trend is certainly having its moment in Cleveland, with a smattering of arcade, duckpin bowling and shuffleboard bars and eateries. A mini-golf restaurant feels like a natural next big “thing.” In Birdietown, find nine holes on one half of the main floor, with another nine in the moodier, dimly lit basement lounge.

Flavor is embedded into even this experience. As we tee up, servers take our orders and quickly deliver cocktails like the colorful, fruity Azalea ($13) and the almost-too-spicy Kissing in Fresno ($14). We balance them, with our score sheet, on drink holders at each

hole. (Cocktails, like the food, change with the seasons. Expect new drinks in late April.)

The courses sport some distinct challenges, starting with a figure-eight swirl in the main floor’s first hole. (Tim says it’s possible to score a hole-in-one, but we were unsuccessful.) Other main-level highlights include a hole with two sweeping paddles interrupting a hilly terrain, and one with a plinko-style drop. In the lounge, seek out No. 3, which spits the ball through a hidden wall opening, and No. 9, which provides a fun skee-ballstyle ending. Each hole is its own work of art, custom-made by Cleveland’s Shred and Co.

But let’s get back to the food. Salt fans will love this place.

You’ll find Vedaa’s stamp boldly on the Birdietown menu, particularly in former Salt dishes like the coconut-glazed calamari ($15) and white bean puree ($14). The calamari might be just as you remember it: lightly breaded, delicate rings of squid served atop a sweet sauce. But the puree gets a seasonal treatment. Its winter form had mushrooms for an earthy taste, served with crunchy grilled bread. The new spring menu swaps to a caramelized cauliflower version.

Unlike Salt, this isn’t centered around small plates — but, like Salt, expect a shift-

BOOK A SPOT

Birdietown’s mini-golf fills up, especially during popular times on the weekends. Book a game ($14 or $12 for kids 12 and under) ahead of time.

WHEN YOU GO

ORDER THIS

The white bean puree ($14) is one of chef Jill Vedaa’s signature dishes for a reason. Don’t skip the decadent rotating flavors in its new iteration.

SIP & SWING

Order a flavorful cocktail ($12-$16) while you’re mini-golfing to help savor the experience — including both seasonal selections and constant classics.

Birdietown hosts a full restaurant and bar, along with 18 holes of mini-golf split between its main floor and lounge levels. Each hole was designed by local woodworking company Shred and Co.

ing menu. The winter edition treaded into full meal territory with a mushroom strudel ($19) and a warm butternut squash curry ($18) — the only dish that, on one of our visits, fumbled with undercooked squash disrupting tender textures. A blip on an otherwise solid experience — one that stood well above pub grub and managed to match the opulent setting the Frazees have created. Following the debut menu, spring’s new batch of dishes includes a goat cheese dumpling, lump crab cakes, a bourbon brown sugar-glazed bacon BLT and mushroom toast.

Vedaa’s consulting work includes Birdietown and Bett’s in Downtown Cleveland, along with 1776 in Illinois. In each endeavor, she designs scratch-made bites, tuned to the identity of its home. Even if that home is, of all things, a mini-golf spot.

“I just wanted it to be a really consistent and thought-out menu,” Vedaa says. “I didn’t want it to be too focused on the food, or too focused on the putt-putt, even though that’s the biggest draw.”

She’s got a point: Most people will likely go to Birdietown for its entertainment offering, perfectly primed to be an ever-elusive “something to do” on one of Cleveland’s bad weather days. But make a point to stick around. Order a plate or two. Soak in the flavors and atmosphere. Here, it’s the combined vision of food, play and decor that, all together, make Birdietown stand well above par.

Why Is Everyone Drinking Martinis?

New twists and flavors bring the classic cocktail into the Instagram era and highlight local menus.

IN THE DAYS OF COLORFUL Instagrammable cocktail menus, you might not have predicted the return of one of the most iconic cocktails: the martini. While a classic martini is made with gin and vermouth, bartenders have birthed a creative renaissance of the iconic drink over the past five years. New age martinis explore uncommon flavor palates by adding savory ingredients or liquors steeped in fruity and herbacious infusions. There are so many new takes that martini flights are becoming commonplace.

The Fairmount Cocktail Bar in Cleveland Heights, known for its lush patio oasis, is one that’s keyed in on the renewed trend. The bar’s cucumber martini ($10), for instance, mixes citrus vodka, fresh cucumber juice, Cointreau and a little lemon juice into a crowd favorite.

“That was always big with the after-work crowd,” says owner Jake Orosz.

He notes that the drinks that were around 15 years ago when he started at the bar have resurged in popularity in recent years.

“People are just kind of going back to drinking what they truly enjoy, with maybe a little less of the judgment,” he says. “[Customers] have been requesting some of those drinks back, so I think we’re kind of going full

circle here a little bit.”

Newer spots are adding to the diversity of options. In Little Italy, Cent’ Anni Italian Cocktail Bar’s most popular and polarizing drink is the salata (or salty) espresso martini ($16), crafted with vodka, Averna, coffee liqueur and espresso. Inspired by espresso martinis on the West Coast, it is finished with ground, seven-year-aged Parmesan Reggiano. Some spots never let the iconic beverage fade away. Since 2010, Village Martini & Wine Bar has made its name by providing a vast variety of the sacred libation. The Chagrin Falls bar offers 10 martinis, including ones that incorporate pomegranate, champagne, whiskey and even Greek flavors, such as clamato juice and pepperoncini brine.

So why the comeback? Many bartenders believe younger drinkers are consuming less but expecting more depth and intrigue — a perfect environment for this slow-sipping legacy cocktail to thrive.

“If you go back 10 years or so, drinking culture was different,” says Tanner Kendall, general manager of Cent’ Anni. “It was more about the party. Now, people are more inclined to want to try something new to experience recipes and flavors as they do, like in a nice restaurant.”

BILLY’S A CAPPELLI MARTINI BAR

A menu devoted to more than 40 martinis in unexpected flavors ranges from creamy, chocolatey, sour and botanical, including a popular cookies and cream martini ($12) and a light lavender martini ($13). 7338 Industrial Park Blvd., Mentor, billysacappellimartinibar.com

ROOD

Couple a slice of designer pie (think maple miso or chocolate tahini, $7) with an Oi Boy ($14), a dirty martini made with a signature Korean-inspired cucumber brine, a choice or gin or vodka, sake vermouth and an optional gochugaru tincture. 17001 Madison Ave., Lakewood, eatatrood.com

VAULT

The cocktail lounge inside the Metropolitan at the 9 hotel offers a P*rn Star Martini ($24) for special occasions, featuring Patron Reposado Barrel Select Tequila, passion fruit puree, lime and a rich vanilla syrup coupled with both passion fruit boba and a champagne sidecar. 2017 E. Ninth St., Cleveland, vault9cle.com

OAK & OLIVE

At an unsuspecting pizza and pasta shop, find a bold espresso martini flight ($35), featuring your pick from sweet sips like salted caramel espresso, chocolate espresso, tiramisu espresso and Cafe Tequila espresso. 1846 Front St., Cuyahoga Falls, oakandolive.xyz

VERBENA FREE SPIRITED

Enjoy the sensation of a cocktail without the booze. This intimate Hingetown locale sells zero-proof dupes to take home in both individual and retail bottle sizes. Sip on the Dirty Bianco Martini ($11), made with Roots Divino Bianco and pickle brine.1434 W. 29th St., Cleveland, verbenafreespirited.com

“We built Gather to be a place where we wanted to hang out. We wanted it to feel both up upscale and comfortable at the same time.“

- Matt and Julie Barnes Chef and Owners

Natasha Pogrebinsky

Executive Chef, InterContinental Cleveland

Northeast Ohio’s top chefs share their local favorites.

Chef Natasha Pogrebinsky quickly made her mark on Cleveland’s dining scene after returning from New York City in 2017. As former executive chef at The South Side in Tremont and through work at Sterle’s Country House, she showcased her roots with classic Eastern European dishes. From comfort foods to local cafes and vintage diners, see where this celebrated cook finds her go-to flavors and culinary creativity. — CHRISTINA RUFO

SMALL PLATES It depends on what I’m feeling, or what part of town I’m in. I love Patron Saint in Ohio City and the set up they have there with the big windows, so you can watch people walk by. Pierogi House in Parma Heights, although it isn’t a restaurant, you can go in and get meat pies, or different vegetarian pies filled with potatoes and stewed cabbage; it’s very Eastern European. I just love stopping by there, grabbing one or two of those and having it with coffee or a Ukrainian soda.

INTERNATIONAL FLAVORS Astoria [Cafe and Market] in Detroit-Shoreway, absolutely. It’s not a traditional restaurant, but I love that there’s a market there, too. So you can eat, but then on your way out, you can pick up French cheese, Italian olive oil, Portuguese tins of sardines or clams. And for other restaurants, anything by Doug Katz. The plating is beautiful, and the menus are delicious.

FAVORITE PLACE FOR INSPIRATION I love the Blue Door Cafe in Cuyahoga Falls. Their food is amazing, and they put so much attention and love into everything they do. I like the West Side Market for seasonal menu inspirations and Coppia in Chesterland for modern and youthful flavors and plating. I like White Oaks in Westlake for vintage and retro dishes and cocktail inspirations; it makes you feel like going back in time.

COFFEE I would have to say Civilization coffee in Tremont. I’ve been going there since I was 9 years old. I love the atmosphere, the pastries and sitting outside for hours people watching.

Award-Winning dimly lit destination with an urban vibe, focused on creative small plates and craft cocktails

30 mins east of DT Cleveland in Fairport Harbor Open Thu-Sat scan QR Code FOR DETAILS

DINING GUIDE

Acqua di Dea

WHY WE LOVE IT: This seafood-focused restaurant seamlessly blends modern coastal aesthetics with rustic warehouse charm, offering a Mediterranean-inspired menu. The interior is a stunning mix of deep blue hues, real citrus trees and sleek contemporary touches, all while maintaining the building’s heritage with exposed brick walls. TRY THIS: For lunch, the polpette di tonno ($18) features tuna meatballs on top of a cherry tomato confit and roasted yellow squash, garnished with pine nuts. 500 W. St Clair Ave., Cleveland, 216-329-0700, acquadidea.com

Betts

WHY WE LOVE IT: Bringing a fresh menu experience to Downtown, Betts focuses on classic American dishes crafted with whole foods. Located within The Schofield Hotel, the restaurant feels like a blend between a stylish eatery and a welcoming home. TRY THIS: Open daily for breakfast, lunch, dinner and weekend brunch, Betts serves as a versatile spot for any meal or occasion. The smoked trout ($16) comes with pickled onion, crispy capers, egg, dill crema and everything crackers. 2000 E. Ninth St., Cleveland, 216-357-2680, eatatbetts.com

DOWNTOWN CLEVELAND’S 26

Blue Point Grille

WHY WE LOVE IT: This upscale restaurant stands as a beacon of fine dining, offering a refined experience since its opening in 1998. The space boasts soaring ceilings, towering windows and grand columns with gold capitals. A grand antique bar adds a touch of old world charm. Whether you're celebrating a special occasion or enjoying a refined night out, this dining experience feels both timeless and sophisticated. TRY THIS: With fresh seafood flown in daily, there are plenty of standout dishes. The Nags Head Grouper ($49) comes with lobster mashed potatoes, garlic spinach and chive veloute. 700 W. St. Clair Ave., Cleveland, 216-875-7827, bluepointgrille.com

Casa La Luna

WHY WE LOVE IT: Perched on the Superior Viaduct, this elegant restaurant offers a modern take on northern Italian cuisine complemented by panoramic views of Cleveland's skyline. The sophisticated ambiance is enhanced by original art pieces, an all-season patio and a warm atmosphere. TRY THIS: The pappardelle alla Bolognese ($32) features house-made pasta, tomato, veal, duck, wild boar and filet tips. 2100 Superior Viaduct, Cleveland, 216-862-2761, lalunacleveland.com

Cleveland Chop

WHY WE LOVE IT: Offering a modern twist on the classic steakhouse experience in the heart of Cleveland's historic Warehouse District, this restaurant has been a Downtown staple for more than 25 years. Whether you're in the mood for a hearty steak, fresh seafood or American classics, the menu caters to a wide range of palates. TRY THIS: General Manager Margaret Brubaker recommends the 16-ounce prime New York strip ($62) served with a choice of white cheddar mashed potatoes, baked potato, crispy Brussels sprouts, steak fries or garlicky spinach. “We’re more than a steakhouse; we offer a lot of specialty dishes,” says Brubaker. 824 W. St. Clair Ave., Cleveland, 216-696-2467, clevelandchop.com

Cocky’s Bagels

WHY WE LOVE IT: This lively bagel shop brings flavor and playful energy to the East Bank of the Flats. Known for its creative, over-the-top sandwiches and cheeky decor, it’s a go-to for hangover cures and quick bites alike. The vibe is fast-casual fun, with a full bar and plenty of personality. In the evening, the space turns into a spirited space with a live DJ. TRY THIS: The Big Daddy ($13.25) stacks bacon, egg, sausage, hash browns, garlic herb cream cheese, American cheese and Cocky’s sauce on a fresh bagel. 1127 Old River Road, Cleveland, 216-353-9400, cockysbagels.com

Collision Bend Brewing Co.

WHY WE LOVE IT: Nestled along the Cuyahoga River, this brewpub blends craft beer with rich Cleveland history. Housed in a former river service building, the space embraces a nautical theme with reclaimed wood, ship rope and brass accents. A spacious patio offers waterfront views, while inside, the bar, pinball machines and weekly live music performances set the scene for a lively night out. TRY THIS: The seasonal house-brewed beer selection highlights the brewers' creativity, and elevated pub fare like crispy Brussels sprouts ($14) or a Bavarian everything pretzel ($16) complete the experience. 1250 Old River Road, Cleveland, 216-407-6265, collisionbendbrewery.com

Fahrenheit

WHY WE LOVE IT: This sleek Downtown destination pairs bold flavors with modern flair and a rooftop patio. The iconic Chef’s Table offers a custom tasting menu in a perfect semiprivate setting for up to 16 guests. TRY THIS: Chef Rocco Whalen’s signature slow-braised American wagyu short rib ($52) comes braised in apple syrup and served over a bed of teriyaki lo mein noodles, baby bok choy and seasonal veggies. 55 Public Square, Suite 150, Cleveland, 216-781-8858, fahrenheitrestaurants.com

Flat Iron Cafe

WHY WE LOVE IT: Cleveland’s oldest Irish pub has been a cornerstone of the Flats since 1910, offering warm hospitality with a sense of timeless charm. The historic space, once a boarding house for sailors, is now filled with character, including exposed brick, original wood floors and a beautifully refinished 30-foot bar. A second-floor dining area brings added coziness, making it a perfect spot to settle in with a pint and a plate of classic pub fare. TRY THIS: The shepherd’s pie ($19) is a classic dish made with fresh ground lamb, slow-cooked and seasoned with rosemary, garlic, Guinness and bourbon, then topped with mashed potatoes and melted cheese. 560 Merwin Ave., Cleveland, 216-635-3200, flatironcafe.com

Cordelia

The Friars’ Table

WHY WE LOVE IT: Rooted in monastic tradition, this unique dining experience reimagines humble monastery fare with an elevated European twist. Inspired by the philosophy of food as sustenance, the menu transforms traditional, simple dishes into flavorful, restaurant-quality creations. The space reflects the warmth and simplicity of a monastery, with a courtyard-like front room, earth tones, stained glass and rustic materials. Large communal tables foster a sense of togetherness where guests can share a meal in the spirit of community. TRY THIS: The roasted chicken breast ($24) comes with carrots and fingerling potatoes accompanied with a sloe gin and juniper sauce. 1305 Euclid Ave., Cleveland, 216-230-2017, thefriarstable.org

Geraci’s Slice Shop

WHY WE LOVE IT: The Downtown slice shop offers a fresh take on Geraci’s classic recipes, providing a casual and vibrant atmosphere that is ideal for those seeking a quick yet satisfying meal. TRY THIS: Order the Sicilian square slice ($6), topped with red sauce, herbs, Romano and olive oil. 603 Prospect Ave. E., Cleveland, 216-202-2775, geracissliceshop.com

WHY WE LOVE IT: "It’s Midwest melting pot meets modern grandma. It’s a celebration of our farmers, purveyors and the seasons," says proprietor Andrew Watts. The menu changes frequently to highlight seasonal ingredients fresh from local farms while keeping staples in steady rotation. The space nods to the city’s history with exposed brick from the 1800s, blue leather bar stools and a Cleveland family photo wall that anchors the room in community pride. The dining experience is an homage to Cleveland’s rich culinary and cultural landscape. TRY THIS: The corned lamb ($36) is served as a sandwich with a fermented mustard demi and allium. “It’s a celebration of that Cleveland corned beef, but twisted into a lamb dish,” says Watts. 2058 E. Fourth St., Cleveland, 216-230-2355, cordeliacle.com

Goma Restaurant

WHY WE LOVE IT: Chef Dante Boccuzzi's tenure as executive chef at Nobu in Milan inspired him to launch Ginko, a sushi bar in the basement of his Dante restaurant in Tremont, in 2011. Then, in 2021, he brought that sushi experience to East Fourth Street with Goma, where he adds traditional Japanese noodles and rice for a sophisticated Japanese fusion dining experience. TRY THIS: Indulge in one of many specialty nigiri options, or try the Maguro Tataki ($12) that combines umami flavors of seared tuna and shaved truffle. 2079 E. Fourth St., Cleveland, 216-770-4662, gomarestaurant.com

Hofbrauhaus Cleveland

WHY WE LOVE IT: Bringing the flavors and energy of Munich to Cleveland, this lively beer hall offers an authentic Bavarian experience with traditional German food, freshly brewed beer and a festive atmosphere. The Oktoberfest-style decor features vaulted ceilings, grand chandeliers and long wooden tables and benches, where all beer is brewed on-site. TRY THIS: The chicken paprikash ($21.99) is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika with roasted red bell peppers, sour cream and scallions served over spaetzle. 550 Chester Ave., Cleveland, 216-621-2337, hofbrauhauscleveland.com

House of Creole

WHY WE LOVE IT: Bringing the bold flavors and lively ambiance of New Orleans to Downtown, this contemporary restaurant serves up a vibrant mix of Creole- and Cajun-inspired dishes. The vast patio and regular live music create an inviting atmosphere that captures the essence of Louisiana's diverse culinary heritage. TRY THIS: Indulge in the loaded gumbo ($15), a hearty blend of slow-cooked andouille sausage, shrimp, chicken and spices that embodies Creole cuisine. 668 Euclid Ave., Cleveland, 216-938-7392, houseofcreolecle.com

Johnny’s Downtown

WHY WE LOVE IT: Housed in a restored 1860s Warehouse District building, this spot has been around since 1993, offering a menu that highlights pasta, veal and fresh seafood. There is live piano music in the bar area, featuring performers like Mike Petrone on weekdays and Cliff Habian on Saturdays. Adjacent is Johnny’s Little Bar, known for its burgers, beer and welcoming vibe. TRY THIS: Feeling local? The pan-seared Lake Erie walleye piccata ($38.95) is served with a lemon caper butter sauce. 1406 W. Sixth St., Cleveland, 216-6230055, johnnyscleveland.com

Lago East Bank

WHY WE LOVE IT: This Italian spot blends Sicilian family tradition with a fresh, modern vibe. Founded by the Salerno family, the warm space has a rich color palette of earthy greens, browns and teals. Additional elements, such as the living wall and backlit bar, maintain an approachable feeling of elegance. TRY THIS: The lobster gnocchi ($44) is a “craveable dish,” says Aubrey Czarzasty, director of operations. It features lobster, roasted tomato, corn, basil and a truffle cream. 1091 W. 10th St., Cleveland, 216-862-8065, lagoeastbank.com

Lulo Kitchen & Juice Bar

WHY WE LOVE IT: This fresh take on Latin American fusion offers a vibrant, flavor-packed dining experience with seasonal flair. The menu celebrates the best of Latin-inspired cuisine with bold, creative combinations — no substitutions, just trust the process. The space features a bright main dining room and a speakeasy-style basement lounge with lush greenery and artistic decor, making it a dynamic spot for various occasions.

TRY THIS: For a burst of flavor, the mango salmon ($24) is an outstanding item. It combines fresh salmon, cucumbers, mango salad, fresh lime juice, watermelon radishes and spinach. Try the passion fruit and jalapeno margarita ($14) for an extra kick. 1273 W. Ninth St., Cleveland, 216-929-1053, lulocleveland.com

Tues - Thurs: 4:30 - 9 Fri + saT: 4:30 - 10

3

Mabel’s BBQ

WHY WE LOVE IT: Launched by chef Michael Symon, this spot blends upscale culinary techniques with casual, counter-style service, offering dishes on metal trays and paper plates. The industrial design, inspired by the West Side Market,

features exposed brick, original flooring and a bright green bar top modeled after a Coleman cooler. A glowing “Eat More Meat” neon sign anchors the space. TRY THIS: Meats are smoked on-site nearly 24/7. The Polish Girl sandwich ($18), a Cleveland spin on the Polish Boy, stacks kielbasa, pulled pork, barbecue sauce and coleslaw into a hoagie roll. Pair your meal with one of 300-plus whiskeys or a pour from one of the 24 draft taps, 20 of which are Ohio-based. 2050 E. Fourth St., Cleveland, 216-417-8823, mabelsbbq.com

Mallorca

WHY WE LOVE IT: A Cleveland staple for more than 30 years, this beloved spot brings the rich flavors of the Iberian Peninsula to the city. Rooted in tradition and family-oriented hospitality, the restaurant is known for its warm ambiance, old world charm and attentive service that makes every guest feel at home. Whether you’re indulging in a tableside presentation or sipping on sangria, every meal feels like a celebration of Mediterranean culture. TRY THIS: The Paella Valenciana ($58) is a must-try item that will delight your eyes as well as your stomach. It is a crafted blend of lobster, shrimp, scallops, mussels, clams, chicken and chorizo in a bed of saffron rice. 1390 W. Ninth St., Cleveland, 216-6879494, mallorcacle.com

Marble Room Steaks & Raw Bar

WHY WE LOVE IT: Housed within the architecturally significant Garfield Building, Marble Room offers an unparalleled dining experience, seamlessly blending historic grandeur with modern luxury. Intri cate columns and opulent chandeliers transport guests to an era of elegance. culinary journey with selections from the raw bar, and for the main course, indulge in the 16-ounce Delmonico steak ($67) with an array of accompanying sauces and butters to choose from. Euclid Ave., Cleveland, 216-523-7000, marbleroomcle.com

Noble Beast Brewing Co.

WHY WE LOVE IT: This small-batch craft brewery nestled in a 120-year-old reno vated steel warehouse seamlessly blends Cleveland’s industrial heritage with modern comfort. A warm, plant-filled interior, complete with exposed brick, skylights and polished concrete floors, makes it a great place to unwind. TRY THIS: sandwich ($15) comes with a beer-brined buttermilk chicken breast, house slaw, house hot sauce, pickles and a sesame seed challah bun. Try any mix of traditional and experimental beers to complement your meal. Ave., Cleveland, 216-417-8588, noblebeastbeer.com

Oliva Steakhouse

WHY WE LOVE IT: Bringing a true Italian steakhouse experience to the Warehouse District, this upscale spot blends rustic charm with modern elegance. The open wine cellar lining the perimeter, exposed brick and tablescapes create an authen -

tic Tuscan-inspired setting. For a truly immersive experience, the Chef’s Counter offers front-row views of the kitchen.

TRY THIS: Embrace the Italian way of dining with smaller plates served course by course. Start with the pasta sfoglia ripiena ($16), a puff pastry with braised beef brisket, eggplant potato sformato, stracciatella, fresh thyme and fig vincotto.

408 W. St. Clair Ave., Cleveland, 216-435-3505, olivasteakhouse.com

Sora

WHY WE LOVE IT: This stunning Asian-inspired destination offers more than just great sushi; it delivers an experience rooted in culinary tradition and thoughtful design. Inspired by the symbolism of trees and the sky, the space is centered around a striking tree installation. The design blends organic textures, abundant floral elements, pink hues and soft lighting to create a serene yet sophisticated ambiance. Every detail reflects a balance of authenticity and elegance. “We try to stay as authentic to the creation of sushi as possible,” says Aubrey Czarzasty, director of operations. TRY THIS: The drunken fried ramen ($14-$23) is a menu staple that can be made with a choice of chicken, shrimp or pork belly. Or, explore the a la carte menu, which offers everything from sushi rolls and sashimi to vibrant Asian fusion dishes. 1121 W. 10th St., Cleveland, 216-294-1800, eatatsora.com

Photo: Jennifer Zmuda

Taza

WHY WE LOVE IT: This elegant Lebanese restaurant offers an elevated take on traditional cuisine in a stunning setting. The interior is rich with gold embellishments, grand chandeliers and soaring ceilings, creating a warm yet upscale ambiance ideal for business lunches or family dinners. TRY THIS: The kibbeh nayeh ($22) is a highly recommended delicacy that features lamb tartare blended with cracked wheat and spices, served with fresh mint and onions. Pair with a glass of specially imported Lebanese wine for a full cultural experience. 1400 W. Sixth St., Cleveland, 216-274-1170, mytaza.com

Zaytoon Lebanese Kitchen

WHY WE LOVE IT: For the past eight years, this family-owned eatery has been serving fresh dishes packed with authentic flavors. First-generation Lebanese American David Ina opened the restaurant to share traditional cuisine and culture with the community in a quick-service fashion. TRY THIS: The filling chicken shawarma plate ($15.99) is a customer favorite, combining marinated

Li Wah combines a contemporary atmosphere with traditional Chinese design to create a unique place to relax and savor your meal.

Our menu serves fresh seafood, noodles, daily Dim Sum and authentic Chinese cuisine.

Sleepy Hollow I Brecksville Reservation

Big Met I Rocky River Reservation

Ironwood I Hinckley Reservation

Manakiki I North Chagrin Reservation

18 golfers you might know describe their favorite holes in Northeast Ohio.

BY MARLA RIDENOUR

No. 16, Sand Ridge Golf Club

PAR 4 – 350 YARDS (FAZIO TEE)

2

No. 9, Clearview Golf Club

PAR 4 – 398 YARDS

Clearview’s No. 1 handicap hole makes a sharp dogleg right. The ball crosses a stream in an ‘S’ shape, and an oak tree about 50 yards from the green blocks the second shot, forcing a decision to bail out or go for it.

“The ball has to cross over the stream three times, actually. It’s one of the last holes my dad (William Powell) did when he changed a few. I remember asking him, ‘Dad, where’s this hole going?’ and he goes, ‘Just wait.’ That made a big impression in my mind.” — Renee Powell, Clearview Golf Club head professional, the second Black woman to play on the LPGA Tour and PGA of America Hall of Famer

A dramatic cape hole. Fraught with hazards; the second shot will require pinpoint accuracy. 1 3

“On Sand Ridge’s signature hole, Tom Fazio blended a combination of water, sand and rolling hills to frame each shot. It comes at a perfect time in the round, where umpteen matches have been decided over the years. A classic risk/ reward short par 4 with multiple hazards coming into play on both tee shot and approach. The green is huge and difficult, so lots of people hit it. But it only gets tougher from there. I could play this hole over and over and have a different experience each time.” — Brian Windhorst, ESPN NBA reporter, host of the “Hoop Collective” podcast

No. 14, Windmill Lakes Golf Club

PAR 3 – 191 YARDS

A big green with a large hill on the left portion is entirely visible from the tee box. The green slopes from back to front and is guarded by three bunkers.

“I played this countless times while I was at Kent State University with my teammates. It requires a mid-iron or a controlled shot with good hands, as it’s all about positioning to the green. If you hit a great shot, you’ll be rewarded with a shortcut to the hole, but if not, you’re looking at a tough up-and-down with a lot of challenge. It’s a hole that really tests your skill and strategy.” — Ben Curtis, retired PGA Tour golfer, winner of the 2003 Open Championship

No. 4, StoneWater Golf Club

PAR 5 – 559 YARDS

Precision off the tee is essential. The ideal second shot is played short of the creek in front of the green, setting up the preferred angle from the right side for the approach. Beware the subtle undulations on the green.

“I’ve always had a soft spot for Hole 4 because it perfectly captures the essence of risk and reward. For the bigger hitters, it offers a tempting chance to go for eagle, daring them to reach the green in two. Yet, for the more reserved players, it sets up beautifully as a classic three-shot par 5. It’s a hole that keeps players coming back, eager to test their limits or stick to their steady game.” — Bryan Huff, StoneWater Golf Club head professional

No. 9, Ridgewood Golf Course

PAR 4 – 342 YARDS

Stars such as Ben Hogan, Arnold Palmer and Babe Zaharias played the historic course and surely learned how difficult this par 4 is, with a creek in front of a difficult green that slopes away at a 20-degree angle.

“No. 9 at Parma-owned Ridgewood Golf Course, which celebrates its 100th year on July 4, is a par 4 that is fun and inviting to score a birdie. The fairway is wide open, but do not hit too far off the tee and end up in the creek that crosses in front of the green. With our new event center and clubhouse, which is under construction and sits above this hole, it will become the 18th. Perfect ending to a round of golf and to finish off with a cold one at the new facility.” — Tim DeGeeter, Parma mayor

No. 11, Medina Country Club 5 7 6

No. 5, Barrington Golf Club

PAR 5 – 492 YARDS

PAR 3 – 135 YARDS

With about 125 yards to clear the water and a bunker on the right of the green, players must hit a little longer to be safe. Short and left, and the ball will roll into the water; short and right, and it will roll into the fairway.

“No. 11 on my home course is a nice par 3 over water to a green that does not have a very forgiving front if you leave it short. The right side is protected by a bunker, and long is no good, since you are chipping to a downhill green with the water in play if you hit too far. It’s the No. 18 handicap hole, and a par is a great score.” — Bill Wills, WTAM 1100 radio talk show host

There is trouble out of bounds on the right and left on the slightly uphill tee shot, but the real challenge comes on the second shot. A pond fronting the entire green and two large bunkers behind force a pick-your-poison decision.

“Perhaps I’m a bit biased because this is where I recorded my first and only eagle, draining a 90-foot putt to do it, but this hole on the Jack Nicklaus-designed course is among the best in Northeast Ohio. Water on the drive and approach can make things tricky, but a wide-open, pristine fairway gives you a chance to reach a tighter green in two with a strong second shot.” — Nick Camino, WKYC Channel 3 sports anchor

No. 14, Westfield Country Club North Course 8

PAR

5

– 552 YARDS

A par 5 that rewards placement and strong wedge play. While the green is more accessible from approach shots on the left side, the large timber-walled bunker protecting the middle of the green forces golfers to select a side.

“The course is filled with good memories for me. No. 14 can be a bit of a challenging par 5, but when you get to the green, the view is an amazing reward. From the elevated green, you can see the entire course, offering a stunning and picturesque view, which makes it my favorite.” — Elizabeth Coleman, Highland High School junior, tied for second in the 2024-25 Ohio High School girls Division I state championship

No. 9, Ohio Prestwick Country Club 9

PAR 3 – 169

YARDS

A beautiful par 3 over water to a large green has plenty of undulation from back to front and right to left. It is 125 yards from the forward tees and stretches out to 200 yards from the championship tees. The right side and short left are protected with large bunkers.

“Well-guarded by bunkers and a pond short of the green, I think it is a great par 3 that can play easy with a front pin and very difficult with a back pin. The site of my first ever hole-in-one (in April 2019; he now has eight). I am excited to play that hole every time I get to the tee.” — Maxwell Moldovan, Green High School and Ohio State University graduate, plays on the PGA Tour Americas

No. 18, Canton Brookside Country Club 10

PAR 5 – 529 YARDS

On the severely uphill hole layout, an ideal tee shot is to the right of the fairway bunkers on the left side. Longer hitters might have a chance to go for the green in two. Lay-up yardages to avoid the bunkers and the hole location are key.

“The gorgeous hole 18 is an amazing finishing hole. In the Nolan Belden Invitational, my junior year, I hit a good drive in the left center of the fairway, leaving me with 220 yards in. It was uphill and downwind, so I knew it would offset, which propelled me to hit 4-iron to 30 feet. I ended up draining the putt for eagle to win. It was our home high school event, too, so it felt even better.”

— Chris Pollak, Archbishop Hoban High School senior, won the 2024 OHSAA Division I state championship

No. 18, Westwood Country Club

PAR 4

– 390 YARDS

The closing par 4 demands that a tee shot avoid trees right off the tee and a large growth of mature pines and hardwoods on the left. The fairway ends with a steep dropoff. Deep bunkers left punish approach shots short of the green.

“I like to play late in the day. Typically, you’re teeing off right into the setting sun, so I need my boys to watch the tee ball. Typically, there’s a few people hanging around watching you finish, so the pressure is on. I’m not good enough for people to trust that I won’t skull my approach shot right at them.”

— Kevin Stefanski, Cleveland Browns head coach

14 12 13

No. 18, Little Mountain Country Club

PAR 4 (MEN), PAR 5 (WOMEN) – 481

YARDS

On this par 4/5, long hitters can drive it to the bottom of the hill, but most will have a long iron or fairway wood from the top into a massive green guarded by huge bunkers in the front.

“This is going to sound a little biased, but one of my favorite holes in Northeast Ohio is No. 18 at Little Mountain. It’s a difficult par 4 with some risk/reward but has plenty of room to bail out if you want to play it safe. I’ve seen many matches and tournaments decided on the choice of what to do on the approach shot because short in the bunkers is major trouble, and you can’t pull it left.” — Jimmy Hanlin, TV host, owns and directs StoneWater Golf Club and Little Mountain County Club

No. 18, Sweetbriar Golf Club Legacy 18

PAR 4 – 432 YARDS

Bunkers line the entire right side, and there is out-of-bounds on the left, making it a tight driving hole. A bunker fronting the green also makes for a difficult second shot.

“It’s where I broke 80 for the first time last summer. I knew I needed a birdie to card a 79. After a long drive found the bunker, I managed to escape and set up an 11-foot birdie putt. As the sun set on a perfect September evening, I sank the putt with my best buddy — who I started golfing with seven years ago — watching beside me. It was a moment I’ll never forget.” — Jared Youtzy, Cleveland chapter of the Mediocre Golf Association

No. 13, Big Met Golf Course

PAR 5 – 487 YARDS

A gentle dogleg left nestled in the scenic, forested southeast corner of the course, running parallel to the Rocky River.

“It’s a hole that rewards a great tee shot, especially if you can shape the ball right to left, giving you a chance to reach the green in two. The wide fairway offers plenty of options for the second shot, but be cautious — there’s little room behind the green before the Rocky River. Enjoy this accessible, classic Stanley Thompson design.” — Brian M. Zimmerman, Cleveland Metroparks CEO

No. 10, The Kirtland Country Club

PAR 4 – 459 YARDS

The hole plunges nearly 100 feet from tee to fairway, making it one of the best views in Ohio and a popular spot for weddings on the tee box. A generous fairway has penalty areas right and left. An approach shot that carries the cross bunker can run up to the green.

“The 10th at Kirtland is a beautiful hole on the East Side of Cleveland. The tee shot takes forever to come down as you look out over the valley. Then, once you get to the green, it’s putting time … not easy. I love the challenge.” – Austin Carr, Cleveland Cavaliers television contributor and ambassador

No. 18, Valley of the Eagles Golf Club

PAR 5 – 569 YARDS

The course’s No. 1 handicap hole requires players to carry a creek 261 yards from the tee, making club selection and wind conditions critical. The second shot presents another choice — lay up, or take on the Black River, which guards the green. The green features a significant ridge.

“The course is a Jack Nicklaus design with majestic scenery that has been featured in Golfweek’s Best. The playability and aesthetics of the facility and course are why it’s one of my favorites. No. 18 is a risk/reward hole where you have to carry water twice. I also have eagled this jewel of a hole.” — Tiana Jones, an Akron native, member of the PGA Education faculty at PGA of America headquarters in Frisco, Texas

17

No. 1, Highland Park Golf Course Red Course

PAR 4 – 390 YARDS

Players can only see about 150 yards before the fairway slopes down toward the green, making a large pine tree the aiming spot for tee shots. A bunker to the right of the green rarely comes into play. Highland Park’s greens are on the larger side compared to other Northeast Ohio courses.

“I’m a huge fan of Highland Park; it’s a nearly 100-year-old, city-owned course with historical significance dating back several decades — hosting the Cleveland Open, the inaugural PGA Minority Collegiate Championship and several legendary golfers. I love the first hole on the Red Course because it’s a straight, long hole with only one bunker off to the right and a nice, long green that’s very forgiving. It’s a very good warm-up hole for a very bad golfer like myself.” Justin Bibb, Cleveland mayor

No. 16, Firestone Country Club South Course

PAR 5 – 667 YARDS

A pond in front of the green captures its share of errant shots. Usually, the casualties aren’t the result of futile attempts to reach the green in two; they are third shots from errant tee shots. A wellplaced long tee shot does not guarantee the opportunity to go for two.

“No. 16 is more than just a challenge — it’s a true test of skill and nerves. Known for its water hazard and breathtaking views, this par 5 has seen some of the most intense moments in golf history. The stone bridge is dedicated to Arnold Palmer, who gave this hole its nickname, the Green Monster. Whether you are teeing off or watching from the stands at the Kaulig Companies Championship (June 18-22), there is no denying the thrill of this legendary hole.” — Matt Kaulig, Kaulig Companies executive chairman

JOSH

CLEVELAND RESTAURANTS are finding ways to EXPAND AND EVOLVE. A new class of star chefs flips the script, as Filipino food, Ohio wine, all-day cafes and Gen Z drinking culture MAKE THEIR MARK. In our 2025 Best Restaurants issue, sample the flavors that redefine this time in local tastes. This is HOW WE EAT NOW.

ON THE MENU

STORIES BY Ron Ledgard, Julia Lombardo, Annie Nickoloff, Dillon Stewart and Lynne Thompson

EDITED BY DILLON STEWART

THE YEAR OF THE

STEAKHOUSE

Last year’s Best New Restaurant — Heritage Steak & Whiskey, the Eton Chagrin Boulevard restaurant from Doug Petkovic — offered an important reminder. Done right, the all-American steakhouse still reigns supreme. Another welldone batch of steakhouses launched this year — but not the type you’re used to. Downtown’s Oliva Steakhouse is contemporary with an Italian twist. Olmsted Falls’s Gunselman’s Steakhouse and Bar extends the beloved Fairview Park burger joint. Artis goes futuristic with a ’50s vibe in Lakewood, while Terry Francona and Jason Beudert’s STEAK in Tremont goes trendy with neon signs, camo booths, gold platters and a side of ice cream on a Ferris wheel. heritagesteakandwhiskey. com, olivasteakhouse.com, gunselmanssteakhouse. com, artislakewood.com, steakcle.com

HERITAGE STEAK & WHISKEY

CAVIAR IS HAVING A MOMENT — AND NOT JUST IN FINE DINING

When you think of caviar, you probably think of Marble Room’s spreads of Bulgarian osetra ($90), reserve white sturgeon ($135) and imperial osetra pirate label served with an entire bottle of Absolut Elyx Vodka ($199). While that might make you feel like a Russian oligarch, the posh stereotype falls away at trendy high-low spots. Cordelia’s Bellie Up tasting menu ($90) has featured the fish eggs, and Never Say Dive sprinkles them on its hot dog ($16). Larder Delicatessen and Bakery even offered Lake Erie caviar from wild-caught whitefish last year and hosted classes on how to make your own. In vogue are “bumps” — yes, a reference to a certain kind of … sugar — where restaurants serve a tin or dish that can be spread across crackers, sprinkled upon food or hoovered off the backside of your hand, if you really want to play along. marbleroomcle.com, cordeliacle.com, neversaydivecle.com, larderdb.com

CHEF’S TABLES

OFFER AN ENGAGING DINING EXPERIENCE

The reality of a restaurant is typically hidden behind kitchen walls, but at local chef’s tables, all five senses receive the right touch of attention. At Oliva Steakhouse, seats encircle the cooking area. You feel the warmth as pans are engulfed in flames. You hear the Chianti red wine gently simmer, as it reduces into the rabbit ragu soffritto ($20), served over ricotta vacatelli. You watch (and take notes) as the risotto ($20) is stirred to perfection — creamy with a confident crisscross of balsamic glaze on top. You smell the rich, marbled ribeye steak ($55) as it’s pulled out of the oven with a crisp edge thanks to a high-heat sear. You taste the dollop of whipped cream and swoop of pistachio cream crostata ($14) perfectly placed on a dessert plate. Dinner becomes engaging and interactive instead of passive and mysterious. It’s dinner with a show. And you play a small role. olivasteakhouse.com

HOT POT AND K-BBQ ARE HOT TOPICS

Hear the sizzle? This year saw an uptick in Korean barbecue, which centers around grilling marinated meats and vegetables, and hot pot, where diners drop noodles, veggies and meat into a vat of boiling-hot broth. The cook-it-yourself experiences aren’t new, with Miega Korean BBQ burning bright for a decade and Sichuan Hot Pot catching fire in 2019. Last year brought at least five new additions. One Pot in Cleveland Heights raised singed eyebrows for its all-you-can-eat mantra and futuristic design. Solon added Gogi En K-BBQ, which offers built-in earthenware cooktops, and YI Hot Pot & Sushi & BBQ, with self-serve and a solid sushi. While it’s not the bar-cade or putt-putt restaurant style of “eatertainment,” hot pot and Korean barbecue offer interactive fun and friendly menus that make for a perfect group date. miegakorean.com, onepotusa.com, gogienkbbq.com, yihotpotsushibbqsolon.com

SPEAKEASIES A

Mattioli’s Pizza Shop on Front Street is more than meets the eye. Select the correct drink button on the vending machine inside the fully operational pizza shop for a portal to the secret room containing Oak & Olive. This hidden watering hole and restaurant offers dishes featuring ingredients shipped from Italy, such as the crowdfavorite linguine bolognese ($21.60) and fresh burrata and prosciutto ($19.20). The fire-breathing Green Dragon ($22), served in a dragon-

shaped vessel, pumps things up, and the 50-drink cocktail menu’s absinthe selection maintains tradition. That historic downtown also features The Watson’s list of smoky cocktails that nod to the inventors of the late 1800s and The Speakeasy at the Workz, a Roaring ’20s, flapper-themed escape for mom and dad inside a familyfriendly arcade on Riverfront. Just ask for “Mr. Clean.” mattiolispizza.com, oakandolive.xyz, watsonspeakeasy. com, playattheworkz.com

The Watson

SOME TIKTOK BAIT

IS ACTUALLY GOOD

Clicks, likes and comments aren’t the determining factor in finding the best bits of a foodie landscape — but they can point you toward interesting culinary trends. For instance, North Olmsted’s Blackseed Cafe has put its spin on the TikTok-viral, greenstuffed Dubai chocolate by blending crunchy knafeh, pistachio and fudge in a cup of chocolate strawberries ($11). Tremont’s STEAK keeps visual trends top of mind. The Bath Bomb ($15), a cocktail served in a bathtub-shaped

bowl complete with a rubber duckie garnish, shifts in flavor depending on the night. On a recent evening, it incorporated a delightfully sweet blackberry sangria with a light bubblebath foam on top. Trends can be fleeting — and they can also redefine demands, like when Goldie’s Bakery introduced its sweet, buttery glazed croissant ($3.50), and it became the shop’s top-selling item. instagram. com/blackseedcafecle, steakcle.com, goldiesdonuts.com

OHIO WINERIES SHOW, WITH EFFORT, THEY CAN MEASURE UP

Ohio wines are having a moment. For years, the wines along the shores of Lake Erie or the quaint places in Amish country have been wonderful, like White Lies ($17) from The Winery at Wolf Creek, a fruity white wine, but a little too sweet. Now, local growers are increasingly on par with California because they’ve taken the time to bring non-native grapes to that point. The result is landing the product on wine lists across Northeast Ohio. Todd Thompson has, since age 14, put in the effort to understand wine. At Kiln, the Van Aken District restaurant he’s partnered on with Douglas Katz, he’s using local vino to build a menu that pairs well with food but challenges your palette. M Cellars Rkatsiteli ($69 per bottle) has a “crazy name,” he says, but exemplifies the best of the Ohio Grand River Valley’s crisp whites. How to find more? “Taste it,” says Thompson. “You know, if it tastes good, it is good. That’s the bottom line.” wineryatwolfcreek.com, kilncle.com, mcellars.com

THE CRISPY CHICK

Blackseed Cafe

FAST FOOD

THANKS TO A LOCAL SPIN

In Cleveland, you don’t need to support the corporate-cut world to satisfy a fast food craving. Better versions of iconic creations exist in the local scene, if you seek them out (and if you’re willing to throw in a few more bucks). Looking for a platter of chicken tendies, coleslaw and Texas toast? Head to The Crispy Chick at East 55th Street and Woodland Avenue to indulge in a succulent, locally sourced plate ($11.50-$15.50), complete with crinklecut fries. Have a taste for a Big Mac? Get to STEAK in Tremont for its McDom Smash ($18), jazzed up with hunks of dill pickles, Thousand Island dressing and a brioche bun surrounding two smash patties. Imitation might be the best form of flattery — but other restaurants are putting their own stamps on greasy finger foods. Head to Rocky River’s Gather Food & Drink for a “hell yeah” of a dish: the sushi tots ($14), which bring the lowly tater tot to new heights, pairing the salty, seasoned poppers with tuna chunks, eel sauce and tangy pickled cucumber. thecrispychick. com, steakcle.com, gatherfoodanddrink.com

HOTEL BARS

ARE SO BACK

Drinking at a hotel bar feels illicit, like you’re meeting up for an affair or facing off with a Bond villain — even if your only sin is sneaking in a drink before a meeting. Often, you’re alone and unlikely to see family and friends, even in your hometown. Unfortunately, stale roadside lodging have ignored our escapist desires. Not Hotel Cleveland. The newly renovated former Renaissance keeps its 1918 charm but adds a tall, emerald chandelier and secret, curtained conclaves for your forbidden meetings. The tangy Kon Tiki ($20) has the strength it should — and honors its ’60s occupant, a famed tiki bar of the same name. Meanwhile, Fidelity Hotel, which opened in January after a gorgeous build on East Sixth Street, is sleek and modern. Go full Bond with one of a few martinis on the menu, and then head back to real life. hotelcleveland.com, fidelityhotelcle.com

BOLD DECOR IS REDESIGNING THE RESTAURANT EXPERIENCE

Modern decor is transforming neighborhood eateries into oneof-a-kind dining destinations. “I see restaurant design evolving toward more intentional and personalized environments, a celebration of individuality and the thoughtful integration of sensory elements,” says designer Kelley Shaffer, who is leading a refresh of Abundance Culinary in Cleveland Heights. She also created Douglas Katz’s airy Zhug and moody Amba. Bold is back in a big way, too, in the cheetah-print booths and neon signs of Tremont’s STEAK or the patterned wallpaper and gold light fixtures at Pinecrest’s The Last Page. “Everyone wants to go to a new restaurant, not just because the food is good,” says HSB Architects’ Marisa Wood, the director of interior design behind The Last Page and Oliva Steakhouse. “That experience starts when you walk in the door.” a-bun.com, edgewaterhospitality.com, steakcle. com, thelastpagerestaurant.com, olivasteakhouse.com

WE’RE HIGH ON THE HIGH-LOW CONCEPT

“Is it fancy?” That’s no longer a simple question. Recently, many chefs we interviewed have balked at the term “fine dining.” Many prefer “fun dining” — or no label at all. We’ve begun calling these “high-low” restaurants. Take Cordelia, James Beard-finalist chef Vinnie Cimino’s East Fourth Street masterpiece. In a jersey before a game? That’s no excuse not to indulge in the Bellie Up ($90) tasting menu, where you’ll try local seafood and seasonal American fare as hip-hop blares and you sip Miller High Life. The trend also extends to dishes, such as Never Say Dive’s caviar and potato chip hot dog, which just might be the buzziest dish of the year. Thank God dressup restaurants like Acqua di Dea and Heritage Steak & Whiskey buck that trend. We need that. But not everything is black and white, and often, fun is found in the shades of gray. cordeliacle. com, neverssaydive.com

GEN Z IS CHANGING DRINKING CULTURE FOR THE BETTER

The phone is drinking first these days for the curious, social media-dominated Gen Z. The newest generation of imbibers explores inventive, photo-worthy cocktails with ingredients they can’t pronounce — or the possibility of no alcohol at all. They’re noticeably sobering up, or at least in search of slow sippers. Bad Medicine on Lorain Avenue has the right prescription, deriving alluring concoctions from classic cocktails: a Midwest Margarita ($15) mixed with corn orgeat and garnished with a corn husk or a zero-proof Bitter Grapefruit Sour aperitif ($10) with grapefruit, cinnamon and lime. “As a culture, we’ve associated the value of a cocktail with its alcoholic content. You can do just as interesting and complex things in a drink that’s non-alcoholic,” says co-owner Adam McDaniel. “We’ll never turn our nose up to those that are backing away from that. In fact, we want to lean into it.” badmedicinebar.com

THE

FILIPINO

DINING SCENE GROWS

Filipino food has found its footing 8,000 miles away from home. Beyond long-standing takeout institutions Nipa Hut Oriental Market in Parma Heights and Mely’s Kainan in Parma, new sit-down experiences are worth visits. At Independence’s Tita Flora’s, restaurant owner Flora Grk slings the sizzling pork sisig ($17), served on a skillet so hot it cooks an egg before your eyes. The not-too-sweet Halo Halo ($10) dessert mixes coconut, sweet beans, yams, ice cream and

other treats into a confetti burst of fun. Nestled in an Olmsted Falls strip mall since 2023, Parilya’s tangy, pickled vegetable slaw levels up chicken tocino ($16), while crispy lumpia ($8) make an ideal savory snack. Beyond these spots’ unassuming exteriors, plates of flavor and adventure are served. And all of these flavors, which originate from so far away, already feel very at-home in the local scene. nipahutoriental.com, kainanparma.com, titafloras.com, parilyacle.com

Tita Flora

CATCH US AT AN

ALL-DAY CAFE

Hiding behind a computer screen feels wrong at The Judith. It’s too romantic, encompassing. Sunlight bathes the thoughtfully cluttered decor, creating a haze that melts into a worldly soundtrack. Working a bit. Sipping a Smoked Salt Maple Latte ($5.50). Nibbling a Whipped Labneh & Preserve Tartine ($6.50): Middle Eastern yogurt, blackberry preserves and flakey bee pollen on sourdough. Time fades. These all-day cafes are common in Europe, where co-owners Jennie Doran and

Andrew Worm modeled their vision. Cleveland’s Patron Saint, Parma’s Cafe Blanc and Bay Village’s Trust Coffee Co. follow suit. Doran says these transitional third spaces fulfill a human need. “Cafes become a cornerstone of a small community, being able to transition through your day with that sort of place to gather,” she says. As 5 p.m. arrives with a glass of white wine, we couldn’t agree more. thejudith. cafe, patronsaintcle.com, blanc.cafe, trustcoffeeandcocktails.com

While classic carts still line Downtown sidewalks, modern brands are venturing beyond a squiggle of mustard and into new — dare we say, gourmet? — territory. “People take their hot dogs like they take their coffee: It’s really different for everybody,” says Rachel Ventura, founder of FrankieLynn. The brand’s pop-up events feature creations piled high with local classics, including Pop Mustards, J & J Czuchraj Meats hot dogs and Cleveland Kitchen sauerkraut. Meanwhile, Glizzy’s, which frequently sets up at 4617 W. 130th St., churns out Hot Cheeto-dusted, sauced up dogs ($7) from a weenie-shaped cart. And you can’t talk this fancified fare without mentioning the Dive Dog ($16) from OId Brooklyn’s Never Say Dive. A dollop of caviar and sprinkle of potato chips make this dish the holy grail of hot dog connoisseurship. instagram.com/glizzysonmymind, frankielynncle.com, neversaydivecle.com HOT DOGS ARE

Patron Saint

ASIAN CUISINE

While we love both sides of the Cuyahoga, one has emerged as the champ of Eastern cuisine. Starting in Asiatown — East 30th to 40th Street, between Payne and Perkins Avenues — LJ Shanghai is famous for its soup dumplings ($8) and Szechuan Gourmet for its blistering-but-sweet dried pepper chicken with peanuts ($16.95). YYTime replaced a huge tire shop with a food hall. Cleveland Heights’ Abundance Culinary offers worldclass Northern Chinese that mixes local ingredients and imported spices. Even further out, Lake County’s Issho Ni Ramen & Sushi, Ninja Japanese and Ichiraku Ramen are hidden gems, for now. Not to fear, West Siders. Not only has chef Kiwi Wongpeng’s new culinary degree taken Thai Thai’s Bangkok street food in Lakewood to the next level, Issho Ni will soon offer omakase in Tremont. Plus, Parilya food truck now offers Filipino rice bowls and snacks in a brick-andmortar in Olmsted Falls. So, no matter where you are, it’s umami time. ljshanghai. top, yytimecle.com. a-bun. com, isshoniramen. com, ninjainmentor.com, ichiraku-ramen.com, thaithailakewood.com, parilyacle.com

BEST NEW RESTAURANTS

1. Westsiders

The farther you get from Downtown and its hip surrounding neighborhoods, the harder it is to find forward-thinking, trendy restaurants with a “wow” factor. But one step inside Rocky River’s Westsiders proves that the suburbs can rise to the occasion.

Dark hunter-green walls wrapped with leather banquettes bookend a U-shaped bar defined by a metallic ceiling and chandelier dripping in hand-cut glass leaves. According to general manager Jacob Bender, the golden panels behind the host stand once added to the Art Deco grandeur of the Downtown Cleveland Higbee’s department store.

The result is a decor that blends the approachability of a moderately priced chain outpost with the ambiance of an upscale hot spot. It serves as a showcase for a menu that

BRINGS HIP DOWNTOWN

TO THE ’BURBS

executive chef Antonio Cano Jr. has been tweaking since he took over the kitchen in November, four months after Westsiders’ July opening. The former Fahrenheit chef de cuisine’s menu is driven by his Italian-Mexican heritage and other cultures.

“Being an American restaurant, you get to dip into other cultures and take influences from other countries,” the Dayton native says.

Those influences quickly became evident. A glass of luscious Willamette Valley, Oregon, pinot noir ($13/$45 bottle) arrived with a complimentary serving of just-fried chickpeas for happy hour, an addictively crunchy, light appetizer tossed in Tajin. We vacillated between the shrimp ceviche and beet tostada, then settled on the carrots and ricotta

($13), curious to see how Cano transformed a humble root vegetable into a starter.

Cano succeeded by plating thick strips of almost fork-tender roasted carrots on a generous slathering of ricotta and spiced honey with a single dollop of green chimichurri nestled on the side. Small mounds of crushed pistachios flanked the arrangement.

The expanded pasta offerings include a pasta a la vodka ($22) inspired in part by Carbone’s famous spicy vodka rigatoni. Unlike chefs at the iconic New York City restaurant, Cano makes the tomato cream sauce to order rather than in large batches. His interpretation is faithful in the use of Calabrian chiles and onions as the main ingredients. We delighted in the lip-tingling heat on casarecce pasta made daily in house, cooled by a

generous topping of creamy stracciatella and fresh basil.

The menu is partial to pork — it lists an anejo tequila-glazed pork chop ($33) and pork banh mi ($22) as entrees, along with a pork-belly appetizer. But given our choice of pasta, the server suggested the milder pan-seared salmon ($30). It arrived atop a spring-forward mix of sauteed cabbage, spinach and leeks on a plate sauced with tomato beurre blanc.

Desserts were limited to southern-style sweet corn cake and affogato. We tried the affogato ($8), an Italian treat consisting of vanilla gelato doused in espresso brewed with a proprietary blend of Guatemalan and Ethiopian beans. It was light and refreshing — like Westsiders itself, a pleasant surprise.

Partners Constantine Katsaros and Jack Messer bring the spirit of our trendiest dining neighborhoods to Rocky River.

But it gets our vote, too!

FAMILIAR FACES. NEW NAMES. THESE ARE OUR 25 FAVORITE PLACES TO EAT AND DRINK ACROSS NORTHEAST OHIO.

ABUNDANCE CULINARY

$$ / EAST

Rising star chef Liu Fang, who recently immigrated from China, transformed her bun-based pop-up to a full-scale Northern Chinese restaurant inside a historic diner car. An interior revamp should take the experience up a notch. 216-785-9959, 1975 Lee Road, Cleveland Heights, a-bun.com

ACQUA DI DEA

$$$$ / WEST

Proprietor Lola Jacaj rebranded from Acqua di Luca this year but maintained the doting hospitality and exquisite rustic seafood that made its name. 216-329-0700, 500 W. St. Clair Ave., Cleveland, acquadidea.com

AMBA

$$$ / WEST

Chef Douglas Katz’s Indian fusion excellence is served up on small plates in one of the vibiest restaurants and cocktail lounges. 216-417-6718, 1430 W. 28th St., Cleveland, ambacle.com

ASTORIA CAFE & MARKET

$$$ / WEST

The Greek and Mediterranean eatery is bright and lively with an adjacent specialty market. From cheese plates to pizzas to heavy seafood and meat plates, every ingredient is considered. 216-266-0834, 5417 Detroit Ave., Cleveland, astoriacafemarket.com

BATUQUI

$$$ / EAST

The Brazilian steakhouse has grown from a mom-and-pop inside a small former home into a staple with two locations, including a new one inside a former church on Larchmere Boulevard. 216-801-0227, 440600-2122, 12706 Larchmere Blvd., Cleveland, 17 E. Orange St., Chagrin Falls, batuquicleveland.com

CENT’S PIZZA & GOODS

$$ / WEST

Pink-hues, pop art, cooler-than-you music and a shop of fashionable merch make this Ohio City hideaway designed by chef Vincent Morelli one of the hippest spots in town. But don’t let that distract from top-notch woodfired pizzas and snacks. 216-8626427, 5010 Lorain Ave., Cleveland, centspizza.com

CILANTRO TAQUERIA

$ / MULTIPLE LOCATIONS

Customize tacos and bowls with bold flavors at this expanding fast-casual Mexican spot. cilantrotaqueria.com

CORDELIA

$$$$ / DOWNTOWN

Midwest grandma meets fine dining in what was formerly Michael Symon’s Lola. James Beard finalist Vinnie Cimino prides himself on using hyperlocal, in-season ingredients that celebrate Cleveland as much as the space does. 216-230-2355, 2058 E. Fourth St., Cleveland, cordeliacle.com

HERITAGE STEAK & WHISKEY

$$$$ / EAST

The Eton Chagrin Boulevard dining room isn’t the trendiest spot on this list, but it doesn’t have to be with perfectly executed steakhouse fare and a gigantic whiskey list. 216-5084650, 28869 Chagrin Blvd., Woodmere, heritagesteakandwhiskey.com

IL RIONE PIZZERIA

$$ / WEST

Moody and classy, this Gordon Square hot spot is a stylish pizzeria that composes beautifully balanced pies, such as the beloved Speck Pie, a white pizza with cured ham, lemon ricotta, pistachio and hot honey. 216-2821451, 1303 W. 65th St., Cleveland, ilrionepizzeria.com

ISSHO NI RAMEN & SUSHI

$$ / EAST

You’ll almost miss Cleveland’s best option for sushi, ramen and other Japanese bites in this Lake County strip mall, but the Friday night wait confirms you’re in the right place. 440-306-8020, 34302 Euclid Ave., Willoughby, isshoniramen.com

LARDER DELICATESSEN AND BAKERY

$$ / WEST

This James Beard-nominated spot in a historic firehouse is unassuming and excellent. Chefs Jeremy Umansky and Allie La-Valle use ultra-modern approaches to deliver traditional Jewish classics such as pastrami and baked goods like black and white cookies. 216-912-8203, 1455 W. 29th St., Cleveland, larderdb.com

Cordelia

Zhug

THE LAST PAGE

$$$ / EAST

A globally inspired menu with inventive cocktails in a bold, colorful space brings a world of new flavors and flair to Pinecrest’s bustling dining scene. Check out the recently launched nigiri bar. 216465-1008, 100 Park Ave. #128, Orange, thelastpagerestaurant.com

LJ SHANGHAI

$$ / DOWNTOWN

Asiatown’s star slings its crowd-favorite soup dumplings, along with other Shanghainese delicacies such as chong qig spicy beef noodle soup, in a small eatery. 216-400-6936, 3142 Superior Ave., Cleveland, ljshanghaicle.com

MABEL’S BBQ

$$ / DOWNTOWN

Celebrity chef Michael Symon keeps a stronghold in the East Fourth Street District, with an appropriate tagline: “Eat More Meat.” The Cleveland-style barbecue sauce, which incorporates Bertman Ball Park Mustard, and local fruitwood in the smoker make this a truly hometown experience. 216-4178823, 2050 E. Fourth St., Cleveland, mabelsbbq.com

MARBLE ROOM STEAKS & RAW BAR

$$$$ / DOWNTOWN

It’s steak, seafood and cocktails like you know and love them. Fancy frills and presentable plates with all the fixings are the heartbeat of this historic chophouse. 216-523-7000, 623 Euclid Ave., Cleveland, marbleroomcle.com

THE POMPADOUR BAR & TAPAS

$$$ / EAST

Small plates and fresh cocktails find their niche in a small beachside town, bringing the concept of shareable fine dining to unfamiliar territory. 440-6390263, 320 High St., Fairport Harbor, thepompadourbar.com

POPPY

$$$ / EAST

Jessica Parkison, the former proprietor of Lakewood’s James Beard-nominated small plates restaurant Salt, brings that critically acclaimed approach to heavier seasonal menu. The one-ofa-kind experience is inspired by the owner’s grandmother and the historic renovated house and spacious patio on Larchmere Boulevard that it calls home. 216-415-5069, 12502 Larchmere Blvd., Cleveland, poppycleveland.com

ROOD

$$$ / WEST

Known for its inventive pies and fresh seasonal menus, Rood’s latest iteration, installed by new-ish chef Josh Erickson, takes diners on a tight trek through an internationally infused menu. Plus, the restaurant’s popular brunch is back. 216-712-4506, 17001 Madison Ave., Lakewood, eatatrood.com

SZECHUAN GOURMET

$$ / DOWNTOWN

It’s easy to get addicted to that special, spicy tingle that only Szechuan food offers. This Asiatown staple does it right with dumplings in spicy sauce and dried pepper chicken with peanuts. But even spice babies find a big menu of noodles, fish and meat to explore. 216-881-9688, 1735 E. 36th St., Cleveland

THAI THAI

$$ / WEST

Chef Kiwi Wongpeng shares family recipes of curry and noodles at the excellent Lakewood street food standby. 216-226-4890, 13415 Madison Ave., Lakewood, thaithailakewood.com

THYME TABLE

$$$ / WEST

The tagline “Good food. Good drinks. Good friends” simplifies a wealth of craft, from a thoughtfully curated environment to a menu of creative takes on American cuisine. 440-617-6964, 583 Dover Center Road, Bay Village, thymextable.com

TITA FLORA’S

$$ / SOUTH

Sizzling and flavorful Filipino dishes get a spotlight at Flora Grk’s small-butmighty Independence restaurant. 216-232-4303, 6531 Brecksville Road, Independence, titafloras.com

TUTTO CARNE

$$ / EAST

Finally Little Italy gets a forward-looking boutique restaurant. Chef Zachary Ladner and Carl Quagliata call it a “carnivore’s paradise.” 216-471-8386, 2181 Murray Hill Road, Cleveland, tuttocarnecleveland.com

ZHUG

$$$ / EAST

Douglas Katz’s airy and artsy Mediterranean concept gives shareables an energetic twist centered around a spicy condiment. 216-8622508, 12413 Cedar Road, Cleveland Heights, zhugcle.com

BEST RESTAURANTS 25

EDITOR PICKS

NEW RESTAURANT

1. Westsiders

2. Artis

3. STEAK

DOWNTOWN RESTAURANT

1. Lago East Bank

2. Cordelia

3. Marble Room Steaks & Raw Bar

EAST SIDE RESTAURANT

1. Poppy

2. The Pompadour Bar & Tapas

3. Hook & Hoof New American Kitchen & Cocktail

SOUTH SIDE RESTAURANT

1. Lockkeepers

2. Delmonico’s Steakhouse

3. Rowley Inn

WEST SIDE RESTAURANT

1. Westsiders

2. Luca West

3. Amba

LOCAL CHEF

1. Douglas Katz, Amba/Kiln/Zhug

2. Vinnie Cimino, Cordelia

3. Rocco Whalen, Fahrenheit

AFRICAN

1. Zoma Ethiopian Restaurant

2. Afrika Taste and Lounge

3. Sandra Aduke Kitchen

CARIBBEAN/JAMAICAN

1. Irie Jamaican Kitchen

2. Gar and Mar Jamaican American Cuisine

3. Callaloo Cafe

CHINESE

1. Li Wah

2. LJ Shanghai

3. King Wah

FRENCH

1. L’Albatros Brasserie and Bar

2. EDWINS Leadership and Restaurant Institute

3. Sophie La Gourmande

GERMAN/CENTRAL EUROPEAN

1. Das Schnitzel Haus

2. Hofbrauhaus Cleveland

3. Der Braumeister

GREEK

1. Taki’s Greek Kitchen

2. Greek Village Grille

3. Astoria Cafe & Market

INDIAN

1. Amba

2. India Garden

3. The Indian Kitchen

ITALIAN

1. Lago East Bank

2. Mia Bella

3. Casa La Luna

JAPANESE

1. Sora

2. Goma Restaurant

3. Ginko Restaurant

LATIN AMERICAN/ PUERTO RICAN

1. Barocco Arepa Bar

2. Batuqui

3. Rincon Criollo

MEXICAN

1. Momocho

2. Cilantro Taqueria

3. Barrio Tacos

MIDDLE EASTERN

1. Aladdin’s Eatery

2. Taza — A Lebanese Grill

3. Zhug

SPANISH/PORTUGUESE

1. Mallorca

2. Sangria Y Tapas

3. Ibiza Mediterranean Restaurant

THAI

1. Thai Cravings

2. Thai Thai

3. Banana Blossom Thai Cuisine

VIETNAMESE/CAMBODIAN

1. Superior Pho Restaurant & Bar

2. Number One Pho

3. Phnom Penh Restaurant

APPETIZERS/SMALL PLATES

1. Sora

2. Artis

3. The Pompadour Bar & Tapas

BAGELS

1. The Cleveland Bagel Co.

2. Cocky’s Bagels

3. Bialy’s Bagels

BURGERS

1. Heck’s Cafe

2. Doinks Burger Joint

3. Gunselman’s Tavern

COFFEE

1. Lekko Coffee

2. Rising Star Coffee Roasters

3. Phoenix Coffee

DESSERTS

1. Sophie La Gourmande

2. Rood

3. Poppy

PIZZA

1. Il Rione Pizzeria

2. Geraci’s Slice Shop

3. Angelo’s Pizza

RIBS/BARBECUE

1. Woodstock BBQ

2. Landmark Smokehouse

3. Real Smoq’ed BBQ

SANDWICHES

1. Herb‘n Twine Sandwich Co.

2. Larder Delicatessen and Bakery

3. Joe’s Deli

SEAFOOD

1. Pier W

2. Blue Point Grille

3. Salmon Dave’s

SOUL FOOD

1. Angie’s Soul Cafe

2. Zanzibar Soul Fusion

3. Deon’s Restaurant

SOUPS

1. Souper Market

2. Susy’s Soups & Deli

3. Superior Pho

STEAKS

1. RED the Steakhouse

2. Fahrenheit

3. Marble Room Steaks & Raw Bar

Poppy

SUSHI

1. Sora

2. Ninja Japanese

3. Ginko Restaurant

VEGAN/VEGETARIAN

1. Nature’s Oasis

2. Cleveland Vegan

3. Sage Karma Kitchen

BRUNCH

1. Lago East Bank

2. Pier W

3. Landmark Smokehouse

CHEAP EATS

1. Barrio

2. Knock Off’s Grub & Pub

3. Cilantro Taqueria

FINE DINING

1. Marble Room Steaks & Raw Bar

2. Blue Point Grille

3. Pier W

FOOD TRUCK

1. The Meatballer

2. Cheesy Dave’s

3. Manna Food Truck

OUTDOOR DINING

1. Lago East Bank

2. Poppy

3. Sapphire Creek Winery & Gardens

TAKEOUT

1. Sora

2. Parilya

3. Boss ChickNBeer

VIEW

1. Pier W

2. 17 River Grille

3. Summer Place

BEER SELECTION

1. Winking Lizard

2. BJ’s Brewhouse

3. Buckeye Beer Engine

BREWERY

1. Great Lakes Brewing Co.

2. Fat Head’s Brewery

3. Market Garden Brewery

COCKTAILS

1. Cloak & Dagger

2. Porco Lounge & Tiki Room

3. Velvet Tango Room

GASTROPUB

1. Hooley House

2. Pub Frato Gastropub

3. Forage Public House

HAPPY HOUR

1. Lago East Bank

2. Westsiders

3. Seeing Double Speakeasy Bar

NON-ALCOHOLIC DRINK SELECTION

1. Verbena Free Spirited Shoppe

2. The Sacred Vortex Teahouse and Kombuchery

3. LBM

SPORTS BAR

1. Winking Lizard

2. Panini’s Bar & Grill

3. Happy Moose

WINE LIST

1. Lago East Bank

2. Mia Bella Restaurant

3. Cru Uncorked

BREAD

1. On the Rise Artisan Breads

2. Blackbird Baking Co.

3. Leavened

CHEESE SELECTION

1. Old Brooklyn Cheese Co.

2. Astoria Cafe & Market

3. Marchant Manor Cheese

DELI

1. Slyman’s Restaurant and Deli

2. Larder Delicatessen and Bakery

3. Joe’s Deli & Restaurant

PASTRY SHOP

1. Kelsey Elizabeth Cakes

2. Sophie La Gourmande

3. Luna Bakery Cafe

WINE STORE

1. Rozi’s Wine House

2. The Wine Spot

3. Red, Wine and Brew

SILVER SPOON WINNERS

READER VOTED

On behalf of Edgewater Hospitality, we are honored to be named James Beard Award semifinalists for Outstanding Restaurateurs.

Our joy for this recognition in this national category is shared with our entire team. From the beginning, we’ve built our company on community, creativity, and integrity. Today, over 100 dedicated team members live those values and this recognition belongs to them.

We’re proud to represent Cleveland and grateful for the support of the city that made it all possible.

Douglas Katz & Todd Thompson Founders and Partners

Photo Credit: Sarah Ezzie Haines

INDULGE YOUR SENSES

Two spectacular stories of sparkling interiors

and unforgettable globally inspired flavors

Small acts of kindness can have a big impact in making people feel welcome. When we reach out and connect with others, we can build a stronger community where everyone – regardless of their background – feels like they belong.

LEARN HOW AT

BELONGINGBEGINSWITHUS.ORG

YOUR COMPLETE REMODELING RESOURCE SPRING | SUMMER 2025

DREAM SPACE Design Your

Experts share tips and trends for creating comfortable and personalized living spaces, inside and out. INSIDE:

REMODEL OHIO

info@profressionalremodelersohio.com professionalremodelersohio.com

BOARD OF DIRECTORS

PRESIDENT Brian Pauley, CR Remodel Me Today Inc.

CHAIRMAN OF THE BOARD

Daniel Hurst, MCR, CLC, CRPM Hurst Design Build Remodel

PRESIDENT ELECT

Kenneth Perrin

Artistic Renovations of Ohio LLC

VICE PRESIDENT

Robert Doherty Jr. Wolff Bros. Supply Inc.

SECRETARY

Gabriel Cantrell

Hamilton Parker

PARLIAMENTARIAN

Kristopher Toth, CRP Toth Painting Solutions Inc.

CHAIRMAN EMERITUS

Chris Kamis, CR Absolute Roofing & Construction Inc.

EXECUTIVE DIRECTOR Kathy Masterson

BOARD MEMBERS

Andy Ieropoli, CR Advance Design & Remodel

Tim Smelcer ISI Solutions

Dear Homeowners,

Welcome to the new PRO Remodel Ohio magazine — your go-to resource for expert advice, high-impact home improvement strategies and the latest industry trends. Whether you’re looking to enhance your home’s value, modernize your space or avoid costly renovation pitfalls, this publication is designed to empower homeowners with the knowledge they need to make smart, informed decisions.

At Professional Remodelers Ohio (PRO), we are committed to helping homeowners connect with the best remodeling professionals in the industry. As president of PRO, I know that choosing the right contractor is one of the most important decisions you’ll make when improving your home. With PRO remodelers, you can trust that you’re working with vetted experts who uphold the highest standards of quality, integrity and professionalism.

Why choose a PRO remodeler?

- Vetted and Verified: PRO members undergo a rigorous screening process to ensure they meet industry-leading best practices and ethical business standards.

- PRO Certifications: Our exclusive certification program recognizes remodelers who demonstrate exceptional knowledge, craftsmanship and professionalism.

- Award-Winning Excellence: The PRO Contractor of the Year Awards celebrate top-tier remodeling projects, giving homeowners confidence in choosing a contractor with a proven track record of success.

- Consumer-Focused Resources: Remodel Ohio magazine, featured in Cleveland Magazine, delivers expert remodeling insights, inspirational project showcases and a directory of trusted PRO remodelers.

- Exclusive Home Improvement Show: Meet reputable remodeling professionals in person, explore cutting-edge trends and gain insider tips at our annual Home Improvement Show — designed to help you make the best choices for your home.

Your home is one of your most valuable assets. PRO remodelers bring experience, credibility, and unmatched skill to every project, ensuring that your renovation is done right the first time.

BRIAN PAULEY, CR Remodel Me Today Inc.

What’s the VALUE?

Invest in these remodeling projects to maximize your returns.

BY KRISTEN HAMPSHIRE

Renovation return on investment (ROI) is on the rise, and for homeowners looking to capture the most value, exterior projects offer the biggest bang for your buck. “Curb appeal is still at the top of the list, whether a new front door, garage door or dressing up the home with new siding,” says Dan Hurst, chief operations officer of Hurst Design Build Remodel in Westlake and past-president of Professional Remodelers Ohio (PRO).

The latest Cost vs. Value report shows a significant surge in project values compared to last year, with the top two projects — garage door and steel door replacements — doubling in value since 2024. These returns are the highest since the Journal of Light Construction began publishing the report 37 years ago and are driven by higher mortgage interest rates and home prices.

Eight of the top 10 home improvements are exterior projects. A minor kitchen remodel costing $27,492 is No. 5, while a midrange bathroom remodel of $25,251 ranks No. 9.

However, value is not limited to dollar figures, Hurst points out.

“When it comes to enjoyment in spaces where we live and spend most of our time, it’s hard to put a number on what a new space like an updated kitchen or bathroom can do for your family and lifestyle,” he relates.

Will you move within a few years? Are you living in a forever home?

“For most projects, if you will be in the home for a longer period of time, you’ll see the ROI,” says Brian Pauley, PRO’s president and owner of Olmsted Falls-based Remodel Me Today.

CAPTURE CURB APPEAL

A new garage door can fetch a return on investment of 194%, followed by replacing a steel door (188%) and installing exterior manufactured stone veneer (153%). Factoring into the return is a lower price tag on these projects than a luxury kitchen remodel, Pauley points out.

Vinyl siding costs less than fiber-cement products like HardiePlank, but there’s a greater return for the upgrade — 88.4% versus 80.2%. “You’ll get out of it what you pay for it,” says Chris Kamis, president of Absolute Roofing, Cleveland. “Fiber-cement will outperform any other siding on the market by far, and the curb appeal is amazing.”

Enlist a contractor who can navigate product selections and help you make planning decisions that will funnel you into a place where you can accomplish your lifestyle and financial goals.”

— Dan Hurst, Hurst

Design Build Remodel

VALUE’S ON THE MENU

Extensive kitchen projects that involve a completely reconfigured layout, gutting walls and starting with a blank canvas, can carry a hefty price tag. Pauley cites greater ROI on kitchen renovations that are in the $50,000 to $80,000 range.

“When you get over six figures, the return changes,” he says.

The Cost vs. Value report allotted $27,492 for a minor kitchen renovation with a 96.1% ROI. Comparatively, the ROI is 38% for a major kitchen upgrade with a $150,000-plus budget.

Regardless of the project’s scope, there are good, better and best ways to go about any remodel.

“Enlist a contractor who can navigate product selections and help you make planning decisions that will funnel you into a place where you can accomplish your lifestyle and financial goals,” Hurst advises.

A BETTER BATHROOM

Wring more value from updating a tired primary en suite by putting dollars toward a spa shower, updated vanity and hardware — but maintaining the existing footprint. A midrange bathroom reno is a lifestyle and ROI win.

“We’re seeing tubs less and less in the primary en suite, and in many cases, we’re sacrificing tub space to get a larger spa shower,” Hurst says.

When kept in the $25,000 range, a bathroom remodel can earn a 73.7% return, according to the report.

Overall, Hurst notes, “Northeast Ohio is a terrific place to purchase or renovate a home, with a variety of housing stock with charm and character that are worth protecting and investing in.”

Ask the

CONTRACTOR

Ask these five questions to level set expectations for any remodeling project.

BY KRISTEN HAMPSHIRE

Licensed, insured and bonded? Check. You vetted professional remodelers and raked through reviews. But who do you trust to remodel your home and make good on a promise? Here are five questions to ask.

1. WHAT IS YOUR PROCESS?

Understand the type of service you will get when hiring a remodeler, advises Dan Hurst, chief operations officer of Hurst Design Build Remodel in Westlake and past-president of Professional Remodelers Ohio (PRO).

Some contractors are design-build firms and guide clients through the process from vision to final walk-through. “Will the company provide 3D renderings to help you visualize a space — will the contractor pull all the permits?” he asks. “Is there a designer on staff who will help you select products?”

Ask the contractor to guide you through the process, adds PRO President Brian Pauley, owner of Olmsted Falls-based Remodel Me Today.

“What will the renovation look like from day one to completion?” Hit on important milestones like an expected timeframe for reviewing the first set of designs to when crews will start on your project. What time will the team arrive in the morning, and will the crew juggle other projects while yours is underway?

The bottom line: Gain a clear picture of what you’re heading into with your project. A professional contractor will reserve time to educate you and answer all your questions.

2. CAN I VISIT A COMPLETED PROJECT AND A WORK IN PROGRESS?

An attractive website that pictures stunning projects is a surface view of what the contractor is capable of accomplishing. Dig deeper, advises Pauley. “If someone works out of the back of their truck, they can throw up a website and reviews and look like a great company,” he says.

“Ask about past projects and request a list of clients you can call to learn about their experiences with the company,” Pauley adds. “We offer to take clients to a current job site and walk a finished job where they can talk to the client.”

3. HOW WILL YOU COMMUNICATE DURING THE PROJECT?

Top Tip: UNDERSTAND WHAT YOU’RE HEADING INTO WITH YOUR PROJECT BEFORE YOU START.

Will the contractor assign a point person to manage your project? Find out how the remodeler will communicate with you — and how often.

Equally important: Are you at ease with inviting the contractor into your home for months at a time? “Think about the people who are going to be working in your house,” Pauley says. “You need to feel comfortable with the people, the process and how you’ll communicate.”

If the contractor will use subcontractors such as plumbers, HVAC professionals and electricians, who are the company’s partners, and do their credentials meet your standards?

4. WHEN WILL THE PROJECT BE DONE?

Most homeowners head into a project with an ideal completion date, whether before an important event or holiday or because there’s a functional need or a want. If you interview several reputable contractors of competing quality, this one question might be the decision-maker. Depending on the backlog and how many projects a contractor manages at one time, you may get a variety of timelines — including start date and expected final walk-through.

“Scheduling is sometimes overlooked, including how long it takes to figure out the scope of work and design, along with a typical construction schedule,” Hurst says. “Timing can vary depending on the remodeler and how their companies are structured, so make sure it aligns with your goals and expectations.”

5. CAN I GET IT IN WRITING?

Nail down the project scope and carefully review line items. Is everything involved in the project that you discussed with the contractor included in the contract? “Even the littlest missing items can turn into a lot of money,” Pauley points out.

A solid contract should include everything from expected project timeline to communication preferences, payment terms, warranties and change-order procedures.

Pauley has consulted with homeowners whose contractors abandoned their projects midstream. A sure way to blow the budget is rushing through early planning and contractual stages. “Get the budget written down so you have a firm contract in place,” he says.

Base cabinet doors have gone by the wayside. Instead, lowers contain custom drawers that are easy to pull out and bear the weight of heavy cookware.

TRENDING AT HOME, Inside & Out

Warmer colors, personalized features and a willingness to invest in a more appealing lifestyle at home are driving factors for remodeling projects.

BY KRISTEN HAMPSHIRE

Rather than dealing with an outdated kitchen that functions like a choppy 1980s model or overstuffing coats onto hooks by a side entrance, homeowners are prioritizing lifestyle-centered renovations.

Spending on home renovations is expected to reach $509 billion in 2025, exceeding the 2023 record of $487 billion, according to a Harvard University Joint Center for Housing Studies report. The data points to a nesting trend of staying put and remodeling, including taking on larger projects.

“There’s no price you can put on enjoying your life at home,” says Ken Perrin, owner of Artistic Renovations, based in North Royalton.

From all-out kitchen tear-outs to updating a primary en suite to feel more like a spa, and myriad exterior and outdoor living projects, design-build contractors like Perrin recommend thinking big picture and planning in phases. “If you take on projects over time, maintenance issues won’t creep up on you,” he adds of necessities including windows, roofing and mechanicals.

The question is, where to start? Here’s a punch list.

KITCHEN WARMUPS

Perrin points to a KraftMaid cabinet color called Moonshine. “It changes colors in the light, sometimes looking white and other times greenish or taupe — it’s a comfort color,” he says. Using Mooonshine on the lower cabinets and having ivory uppers is a fresh take on the white kitchen, he notes.

While many clients dive into a full kitchen remodel after realizing the layout doesn’t accommodate their needs, Perrin has remodeled just the focal points of kitchens to stay on budget. For example, adding a deep cherry island adds pop to a mostly all-white kitchen.

There’s a warming trend in color palette picks with a move toward comfort tones throughout the home. In the kitchen, a return to woodgrain and deep accent cabinets — stormy blue, earthy green, deep charcoal — is balanced by calm creams.

Using mixed metals in hardware and fixtures adds interest. “It makes a kitchen stand out rather than everything matching, which can look boring,” Perrin says.

Updating older appliances is a worthwhile investment to capture energy savings and leverage smarter technology, he adds.

Usually, there’s a need for more kitchen storage. Dated pantry closets are converted into sculleries to hide everyday appliances in a mini-kitchen setup. “We’ve completed some of these projects that are works of art with beautiful cabinetry and a barn door,” Perrin relates.

Above all, clients want niceties that speak to the way they live and entertain, whether that’s a high-end coffee station, bonus ice makers for parties or auxiliary beverage coolers.

A SPA SWITCH-OUT

Large-format shower tiles that resemble stone are easy to clean and add character to a spa shower. Porcelain tiles are available in a wide range of prints and applied as a focal point, Perrin says.

Many forgo the tub in a primary en suite to make room for an expanded walk-in curbless shower, some with dual heads and most with recessed niches. Those who want to soak opt for stylized freestanding tubs.

Creature comforts like heated floors and towel racks complement utilitarian upgrades like a tankless hot water heater, Perrin says.

EVERYDAY CONVENIENCE — THE ULTIMATE DROP SPOT

Mudrooms equipped with locker spaces and extra storage — a convenient catch-all entry — often are part of kitchen renovations, says Dan Hurst, chief operations officer of Hurst Design Build Remodel in Westlake and

TOP TREND

Mudrooms have gone to the dogs (and cats) with recent designs incorporating pet showers that double as a spot to rinse off muddy boots, along with a designated “dining” zone for pet food and water.

past-president of Professional Remodelers Ohio (PRO).

“We try to incorporate an intelligent mudroom drop-in station with most projects and find creative ways to make space for that first entry point into the home where there’s a space for coats, shoes and bags,” Hurst says.

This can mean carving space from an attached garage or reconfiguring a first-floor laundry space.

In older homes with detached garages in close proximity to the main house, Perrin is connecting the spaces with a breezeway outfitted with mudroom essentials. For some, this means carving out a space for rinsing off muddy paws.

Perrin also completed a “cat spa” for a client who wanted to close off a kitty litter area. The cat can push open a sliding door.

FAÇADES THAT GO FAR

Exterior updates and upgrades yield the greatest return on investment by far, and splurging for higher-end finishes extends longevity and elevates a home’s aesthetic.

Chris Kamis, president of Absolute Roofing, Cleveland, points to “fake slate” synthetic

roofing that offers high-end appeal without the cost (and weight) of natural slate. “Hail will literally bounce off the product versus real tile or slate,” he adds.

Fiber-cement siding costs more than vinyl but is more durable and offers an opportunity to change your home’s color down the road. “It is factory painted, and there are so many in-vogue colors manufacturers offer,” Kamis says. “Big selling points are the durability, high-end look, ROI and complete lack of repaint, but fiber-cement accepts paint, and you don’t have to scrape it first if you want to move to a different color.”

Last year’s exterior colors are going strong — deep blue, dark gray and green with crispwhite trim. Plus, there’s a resurgence of stone veneer accents on gables, under porch columns surrounding mailboxes or flanking garage doors.

A GREATER OUTDOORS

What’s in is “out,” with backyard projects that expand living space into the outdoors and cater to a demand for leisure time at home.

“Even though outdoor living may have a shorter-term window in the Midwest,

spending time outside is a bigger deal for people, and they’re spending money on deck projects, stamped concrete patios, outdoor kitchens, beautiful patio sets, fireplaces and hot tubs,” says Leisuretime Warehouse founder and CEO Ted Dellas, who has worked in the industry for 37 years.

There’s a move toward right-sized pools that can be used during cooler seasons, including swim spa exercise pools. “They are well insulated and encapsulated, so you do the site work, add the (removable) concrete pad or deck and put the swim spa in, and you can use it year-round,” Dellas says.

Customers now place therapeutic value on a hot tub investment, Dellas adds of another four-season feature. “More people use their hot tubs in the fall and winter when it is colder,” he points out.

Two-step infrared sauna-cold plunge sets are a growing category, Dellas notes.

Perrin says there’s a demand for automated screen walls for covered patios and a continuation of all things custom.

From inside to outdoors, personalization is driving renovations. Perrin encourages, “Get projects done so you can enjoy them.”

A refreshed kitchen is in reach with minor upgrades that make a big impact. Here are some limitedbudget renos to update one of the most-used rooms in your home.

SWAP OUT HARDWARE

Trade basic brushed nickel for brushed bronze and muted golds, matte black and stainless steel. Mix it up, but first decide on a dominant finish. For instance, go black on white for upper cabinets and bring gold into lower pulls on dark-colored cabinetry. Mix and match throughout the kitchen, Perrin suggests.

SPRUCE UP CABINETRY

If the cabinets are solid and in good condition, paint them for a lower-cost update than replacement.

ADDRESS SURFACE ISSUES

If the kitchen layout functions well, consider updating the backsplash, countertops and flooring. Hurst suggests, adding new cabinet hardware to the mix.

RESOURCE GUIDE

MEMBER SPECIALTIES

CONTRACTORS

Additions

Absolute Roofing and Construction Inc.

216-898-1563

Artistic Renovations 216-520-0838

Hurst Design Build Remodel 440-234-5656

R.A. Kalfas Construction 440-238-5498

R.B. Schwarz Inc. 440-729-2480

Remodel Me Today..................... 440-249-7665

Basement Remodeling

Hurst Design Build Remodel.... 440-234-5656

R.A. Kalfas Construction 440-238-5498

Bath & Kitchen Fixtures

Remodel Me Today 440-249-7665

Bathroom Remodeling

Absolute Roofing and Construction Inc. 216-898-1563

Artistic Renovations 216-520-0838

Hurst Design Build Remodel 440-234-5656

R.A. Kalfas Construction 440-238-5498

R.B. Schwarz Inc. 440-729-2480

Remodel Me Today..................... 440-249-7665

Cabinets & Countertops

Remodel Me Today 440-249-7665

Closet Systems

R.A. Kalfas Construction 440-238-5498

Commercial Remodeling

Absolute Roofing and Construction Inc. 216-898-1563

Decks & Porches

Absolute Roofing and Construction Inc. 216-898-1563

Design & Build

Hurst Design Build Remodel 440-234-5656

Remodel Me Today..................... 440-249-7665

Dormers & Extensions

Absolute Roofing and Construction Inc. 216-898-1563

General Contracting

Absolute Roofing and Construction Inc. 216-898-1563

R.A. Kalfas Construction 440-238-5498

R.B. Schwarz Inc. 440-729-2480

Green Products

Absolute Roofing and Construction Inc. 216-898-1563

Gutters & Downspouts

Absolute Roofing and Construction Inc. 216-898-1563

Insurance Restoration

Absolute Roofing and Construction Inc..................... 216-898-1563

Kitchen Remodeling

Artistic Renovations................. 216-520-0838

Hurst Design Build Remodel 440-234-5656

R.A. Kalfas Construction 440-238-5498

R.B. Schwarz Inc. 440-729-2480

Remodel Me Today 440-249-7665

Roofing

Absolute Roofing and Construction Inc. 216-898-1563

Siding

Absolute Roofing and Construction Inc. 216-898-1563

Window Nation ............................. 888-817-7551

MEMBERSHIP DIRECTORY

CONTRACTOR

A Glass Block Vision

Dave Villoni 5959 Carsten Road, Medina, OH 44256 330-321-4251, aglassblockvision.com

Absolute Roofing and Construction Inc.

Chris G. and Michael T. Kamis 12301 Sprecher Ave., Cleveland, OH 44135 216-898-1563 • FAX 216-898-1853 mkamis@absoluteroofing.com absoluteroofing.com

Northeast Ohio’s most trusted roofing company. With 35-plus years of operation, we are committed to excellence in craftsmanship. From roofing, siding and additions to historic restorationrenovation, we are truly a full-service company. First-place category winner of the prestigious CotY award 19 years in a row. Named one of the top 100 roofing contractors in the nation by Roofing Contractor magazine and awarded a Big 50 designation by Remodeling Magazine We have three HAAG-engineeringcertified roof inspectors on staff to meet your storm/hail damage needs.

AD Remodel LLC

Andy Demian 8986 Lindbergh Blvd., Olmsted Falls, OH 44138 ad-remodel.com

Advance Design and Remodel

Andy Ieropoli, CR 29299 Clemens Road, Suite 1-C, Westlake, OH 44145 216-544-0455, advanceremodel.com

Alair Homes Hudson

David Nystrom 10 W. Streetsboro St., Suite 201, Hudson, OH 44236 440-893-9600, alairhudson.com

All Construction Services

Dave Lehotan

945 Industrial Parkway N., Brunswick, OH 44212 330-220-6666, allconstructionohio.com

American Plaster & Drywall LLC

Nicholas Foley 711 W. Bagley Road, Berea, OH 44017 440-532-7177, americanplaster&drywall.com

American Wood Reface Inc.

Jason Hicks 854 Medina Road, Medina, OH 44256 800-645-4594, woodreface.com

Artistic Renovations of Ohio LLC

Kenneth Perrin 12333 Ridge Road, Suite 1B, North Royalton, OH 44133 216-520-0838, artisticreno.com

Bath R Us

Chad Howman 3985 Medina Road, Suite 260, Medina, OH 44256 440-457-0101, bathrus.com

Brad Smith Roofing Co. Inc.

Brad Smith 24550 Sperry Drive, Westlake, OH 44145 440-835-3377, bradsmithroofing.com

Cabinet-S-Top Inc.

Betty Nairn 1977 Medina Road, Medina, OH 44256 330-239-3630, cabinet-s-top.com

Carrieri Construction Inc.

Michael Carrieri 11133 W. Sprague Road, North Royalton, OH 44133 440-842-6718, carriericonstruction.com

Chris Margevicius

Chris Margevicius 17813 Ingleside Road, Cleveland, OH 44119

Closet Factory

Bob Pietrick

5305 Commerce Parkway West, Cleveland, OH 44130 216-362-4660, closetfactory.com/cleveland

As of March 15, 2025

D&D Home Improvement

Mark Babarick

3883 Baird Road, Stow, OH 44224 330-688-5542, ddhomeimprovement.net

Dallos Companies Inc.

Joseph Dallos

26921 Tungsten Road, Euclid, OH 44132 216-261-6211

Dover Home Remodelers Inc.

James Orr Jr.

29341 Lorain Road, North Olmsted, OH 44070 440-777-7555, doverremodeling.com

Dream Home Construction

Scott & Yvonne Burton 13980 Claridon Park Drive, Chardon, OH 44024 440-285-8516, dreamhome-construction.com

First Class Construction Inc.

Matthew Urbas 325 Park Road, Painesville, OH 44077 440-391-0060, fccoh.com

Frank’s Custom Remodeling Ltd.

Frank Pajcic III 2718 Lucerne Ave., Parma, OH 44134 440-759-0985, frankscustomremodeling.com

Golden Hammer Remodeling Group

Donald Foldesy 39327 Thornfield Drive, Avon, OH 44011 440-934-6307, goldenhammer440.com

Green Home Solutions

Pat Caporossi, Gabriel DeJesus 4900 Brookpark Road, Cleveland, OH 44134 216-459-8800, ghsohio.com

Hardwood Lumber Co. (The) Ray Yoder 13851 Station Road, Middlefield, OH 44062 440-834-3420, hardwood-lumber.com

REGIONAL CONTRACTOR OF THE YEAR WINNER

INSTALLATIONS YEAR ROUND

Home Appeal

Micheal Maida

5411 Crystal Cove Cir., Stow, OH 44224 330-995-0551, homeappealohio.com

HTZ Construction Inc.

Lori Bryant

10077 Acme Road, Rittman, OH 44270 440-588-8644, htzconstruction.com

Hurst Design Build Remodel

Pat Hurst, Owner/CEO, MCR, GCP

Dan Hurst, Owner/COO, MCR, CRPM, CLC 26185 Center Ridge Road, Westlake, OH 44145 440-234-5656 • FAX 440-234-5747 hurstremodel.com

Hurst Design Build Remodel, an awardwinning, full-service design-build firm, specializes in combining innovative design solutions and expert craftsmanship into one seamless experience. Let us create the perfect kitchen, bath, addition, basement or renovation for you. The Fine Art of Reinventing Home.

J.P. Grabenstetter Construction LLC

Cheryl Pratt

1188 Meadow Spur, Akron, OH 44333 330-850-1574, jpgrabenstetter.com

J.R. Luxury Bath and Plumbing

John Weddell

6739 Wise Ave. NW, North Canton, OH 44720 330-494-2365, jrluxurybath.com

JEMM Construction LLC

Mark Maltry Jr. 200 Blackbrook Road, Painesville, OH 44077 440-358-0008, jemmconstruction.net

Joyce Windows, Sunrooms and Baths

Todd Schmidt

1125 Berea Industrial Parkway, Berea, OH 44017 440-243-5700, joycefactorydirect.com

Leisuretime Warehouse

Ted Dellas

30140 Lakeland Blvd., Wickliffe, OH 44092 440-623-7554, leisuretimewarehouse.com

Lumber Jack

Ted Allen

723 E. Tallmadge Ave., Akron, OH 44310 330-762-2401, lumberjacks.com

Luxury Heating Co.

Paul Samek

5327 Ford Road, Elyria, OH 44035 440-366-0971, luxuryheatingco.com

Makoski Construction & Remodeling

Frank Makoski

11139 Caves Road, Chesterland, OH 44026 440-729-1158, makoski.com

MD Disaster Services Inc.

Donna Brewster

7595 Tyler Blvd., Mentor, OH 44060 440-510-8884, livingspaceconstruction.net

NEO Custom Closets

Tony Smolinski

5400 State Road, Cleveland, OH 44134 216-925-3437, neocustomclosets.com

Neubert Painting Inc.

John Neubert 15401 Commerce Park Drive, Brookpark, OH 44142 216-529-0360, neubertpainting.com

NHD Construction & Design

Aaron Strang 11476 Hawke Road, Suite D, Columbia Station, OH 44028 440-748-2658, newhorizon.com

Ohio Basement Systems (Groundworks)

Adrienne Robenstine 8295 Darrow Road, Twinsburg, OH 44087 330-425-0797, ohiobasementsystems.com

PRO TIP SELECTING A RELIABLE CONTRACTOR

EMPLOY A CONTRACTOR WITH AN ESTABLISHED BUSINESS in your area. Check references from past customers in your area or through your local Better Business Bureau (BBB).

OHIO DOESN’T REQUIRE CONTRACTORS TO BE LICENSED, so we recommend hiring a PRO remodeler. PRO members are put through a screening process to ensure favorable status with the BBB and the Ohio Attorney General’s office. Proof of appropriate local registration, liability insurance and workers’ compensation insurance and pledging to follow a strict Code of Ethics are requirements of PRO members.

IF YOU SOLICIT BIDS FROM SEVERAL DIFFERENT CONTRACTORS, be sure they’re bidding on the same scope and quality of work. Discuss variations in bids and beware of any bid that’s substantially lower than the others.

Ohio Garage Interiors

Scott Gleske

5231 Spruce Pointe Lane, Brunswick Hills, OH 44212 440-520-9370, ohiogarageinteriors.com

Ohio State Waterproofing

Paul Trecarichi

365 E. Highland Road, Macedonia, OH 44056 330-467-1055, ohiostatewaterproofing.com

Outlast Roofing

Joe Monk

23945 Mercantile Road, Suite D, Beachwood, OH 44122 216-973-5544, outlastroofing.com

R.A. Kalfas Construction

Cortney Kalfas

12001 Prospect Road, Strongsville, OH 44149-2935 440-238-5498 • FAX 440-238-6255 rakalfas.com

R.A. Kalfas Construction is a familyowned and -operated general contractor located in Strongsville. A recognized and trusted name throughout the Cleveland area for more than 35 years, we are a fullservice remodeler, offering architectural services and interior/exterior design services. R.A. Kalfas is a goodstanding member of the Cleveland Better Business Bureau, PRO, the HBA and the Strongsville Chamber of Commerce.

R.B. Schwarz Inc.

Robert B. Schwarz, MCR, CRPM, UDCP, CKBR 12944 S. Woodside Drive, Chesterland, OH 44026 216-952-9801 • 440-729-2480 rbschwarzinc.com

R.B. Schwarz Inc. restores historic homes for modern families. Specializing in kitchen and bathroom remodeling and full-house renovation, Schwarz excels at maintaining historical integrity of gracious homes in Northeast Ohio. The same team of meticulous craftsmen have been working together since 1987. Their technical competency and professionalism ensure the success of every job.

Radiant Windows LLC

Mike Shadoan 13230 Schiller Road, Oak Harbor, OH 43449 440-230-4291, radiantwindows.com

Remodel Me Today

Brian Pauley 25564 Bagley Road, Olmsted Falls, OH 44138 440-249-7665 remodelmetoday.com

Currently dreaming of a new kitchen or bath? Visit our showroom to find quality cabinetry, tile, fixtures, flooring and an award-winning design staff to help guide you or your client on the design decisions from beginning to end. Remodel Me Today is a consumer, builder and remodeler’s showroom that also offers design build services, if desired.

Suntrol Co.

John Hansen 5075 Taylor Drive, Suite D, Cleveland, OH 44128 216-663-0801, suntrol.com

TH Custom Hardwood

Timothy Palermo 1438 Barn Run Drive, Valley City, OH 44280 330-225-2800, thcustomhardwood.com

Toth Painting Solutions Inc.

Kristopher Toth 210 Hayes Drive, Suite E, Brooklyn Heights, OH 44131 216-459-8684, tothpainting.com

USA Insulation Co. Inc./ USA Enterprises Inc.

Peter Breeden 31920 Vine St., Willowick, OH 44095 440-602-4107, usainsulation.net

Window Nation 4350 Renaissance Parkway, Warrensville, OH 44128 216-464-4141 windownation.com

Window Nation is a leading provider of high-quality windows, committed to delivering unmatched expertise and exceptional products to homeowners across the nation. With a focus on innovation, sustainability and customer satisfaction, Window Nation continues to set the industry standard for excellence.

SUPPLIER/ MANUFACTURER

ABC Supply Co. Inc. - Cleveland

Leo O’Connor 4855 W. 130th St., Suite 1, Cleveland, OH 44135 216-362-1400, abcsupply.com

Active Plumbing Supply

Debbie Armstrong 216 Richmond St., Painesville, OH 44077 440-352-4411, activeplumbing.com

Apollo Siding Supply Inc.

Dennis Reber 38396 Apollo Parkway, Willoughby, OH 44094 440-942-4647, apollosupply.com

The Measure of a Great Remodeler

REMODELING A HOME IS A BIG DECISION.

Outside of buying a home, it may be the singlebiggest investment a homeowner makes. One needs to know that the remodeling contractor chosen is a full-time, dedicated remodeling professional. PRO’s certification programs offer this assurance through an extensive screening and testing process.

Only full-time remodeling professionals are eligible for PRO certification. A PRO Certified Remodeler is an individual who has made a strong commitment to his/her business. Remodelers are not eligible for certification until they have been actively involved in the remodeling industry for a minimum of five years, so you are assured that the PRO Certified Remodeler has had time to develop the experience and skills that can only be gained through extensive hands-on practice.

PRO certification is a challenging process, requiring extensive knowledge of the industry and a commitment to professional conduct. Even highly experienced and skilled remodelers find the screening and testing process formidable.

Nicholas Atkins, CLC Hurst Design Build Remodel

Andrew Demian, CLC AD Remodel & Design

Doug Dilley, CLC Hurst Design Build Remodel

Chris Eccher, CLC Odell Construction Inc.

Joshua Gillies, CLC Hurst Design Build Remodel

Brian Hurst, CLC Hurst Design Build Remodel

Daniel Hurst, MCR, CLC, CRPM

Hurst Design Build Remodel

Patrick G. Hurst, MCR, GCP

Hurst Design Build Remodel

Andy Ieropoli, CR Advance Home Improvement

Chris G. Kamis, CR Absolute Roofing and Construction Inc.

Richard P. Kasunic Jr., CR Paradise Renovation & Repair

Frank Kinczel Jr., CFS Gunton Corp. dba Pella Window & Door Co.

TO BECOME PRO CERTIFIED, ONE MUST…

Receive a satisfactory review by the PRO Certification Board, by providing an outline detailing his or her hands-on experience, industry training and continuing education. In addition, he or she must prove his or her technical skills, practices in business management, association involvement and community service hours served.

Commit to intensive study on a broad range of critical industry issues. Most certification candidates participate in a formal study group and spend eight to 12 weeks studying in preparation for a difficult written exam.

Successfully complete a comprehensive and challenging written exam covering critical subject areas such as sound business management practices, knowledge of building codes and construction law, plans and specification, proper and safe use of tools and equipment, safety, standards of practice, math and several special skill areas.

ONCE AWARDED THEIR CERTIFICATION, PRO Certified Remodelers must meet annual recertification requirements, involving continuing education credits and participation in industry-related programs.

HOMEOWNERS WHO HIRE A PRO CERTIFIED REMODELER can be assured they have chosen a professional with specific experience, dedication to training and a commitment to ethical conduct.

PROFESSIONAL REMODELERS OHIO IS PROUD TO PRESENT its Certified Professionals…the best of the best in the remodeling industry!

Dennis Keller, CR Hurst Design Build Remodel

Mark Maltry Jr., CR JEMM Construction LLC

Kevin McDonald, CR, CLC

Hurst Design Build Remodel

Betty Nairn, CR Cabinet-S-Top Inc.

James C. Orr Jr., MCR, CLC Dover Home Remodelers Inc.

Frank J. Pajcic III, CRPM Frank’s Custom Remodeling Ltd.

Brian Pauley, CR Remodel Me Today Inc.

Mark A. Schwarz, CLC R.B. Schwarz Inc.

Robert B. Schwarz, MCR, CRPM, UDCP and CKBR R.B. Schwarz Inc.

Kristopher Toth, CRS Toth Painting Solutions Inc.

Michael Voloschuk, CR, CLC

Hurst Design Build Remodel

Tyler Wilhelm, CLC, CRPM Hurst Design Build Remodel

Bradley Stone Industries Ltd.

Sarah Binder

30801 Carter St., Solon, OH 44139 440-519-3277, bradley-stone.com

DAP Products Inc.

Bill Longo

3735 Green Road, Beachwood, OH 44122 440-520-6522, dap.com

Ferguson Bath & Kitchen Gallery

Steven Caldwell

24441 Miles Road, Warrensville Heights, OH 44128 216-825-2200, ferguson.com

Firenza Stone

Ray Cellura

33205 Curtis Blvd., Eastlake, OH 44095 440-953-8883, firenzastone.com

Granite Stone Works Design

Tony Nasrallah 875 Crocker Road, Westlake, OH 44145 440-892-8761, graniteworksstonedesign.com

Hamilton Parker

Gabriel Cantrell 1100 Resource Drive, Brooklyn Heights, OH 44131 216-351-2030, hamiltonparker.com

Kohler Co.

Amanda Karhoff 769 Norton Drive, Tallmadge, OH 44278 330-208-6990, kohler.com

MIS Surfaces

Christine Carroll 9501 Allen Drive, Valley View, OH 44125 216-617-2200, msisurfaces.com

THINK YOUR RENOVATION PROJECT THROUGH FROM START TO FINISH. Careful planning of your home improvement projects will enable you to update your home, increase the value of your investment and customize your living space, all for a lot less than the cost of a new home.

LOOK OVER YOUR PROPERTY CAREFULLY. What repairs are needed? What improvements would you like to make? Think ahead and determine your future needs. Professional remodeling contractors can help outline options and discuss the improvements you can make within your budget.

BE SURE TO REVIEW YOUR HOMEOWNER’S INSURANCE POLICY and make adjustments for the added value of the work being done.

Mont Surfaces by Mont Granite Inc.

Carol Payto 6130 Cochran Road, Solon, OH 44139 440-287-0101, montgranite.com

National Design Mart

Jennifer Gonzalez

2255 Medina Road, Medina, OH 44256 330-721-1914, nationaldesignmart.co

Pella Window & Door Co.Gunton

Brian Rutherford 26150 Richmond Road, Bedford Heights, OH 44146 216-831-2420, ext. 1010 FAX 216-591-1561

Gunton Corp. — Your local distributor of Pella Windows and Doors. “Viewed to be the Best.”

ProSource of Cleveland

Kevin Marett 29300 Clemens Road, Westlake, OH 44145 724-730-2503, prosourcecleveland.com

Schluter Systems

David Juhnke

194 Pleasant Ridge Road, Plattsburg, NY 12901 800-472-4588, schluter.com

Sims-Lohman

Doug Page

34601 Ridge Road, Unit 9B, Willoughby, OH 44094 440-373-1195, sims-lohman.com

Somrak Kitchens

Linda Hilbig

26201 Richmond Road, Bedford Heights, OH 44146 216-464-6500, somrakkitchens.com

Trevarrow Inc., Sub-Zero and Wolf Distributor

RoseMary Eager

12610 Corporate Drive, Cleveland, OH 44130 216-362-9200, trevarrowinc.com

Gunton Corporation

Virginia Tile Co.

Andrew Dibling 4670 Richmond Road, Warrensville Heights, OH 44128 216-741-8400, virginiatile.com

Welker-McKee Supply Co., Division of Hajoca

Ron Buffa 6606 Granger Road, Cleveland, OH 44131 216-447-0050, welkermckee.com

Wellborn Cabinet

Adam Abrams 10400 Andover Drive, Twinsburg, OH 44087 440-227-9506, wellborn.com

Willoughby Supply Co.

Brad Stalder 7433 Clover Ave., Mentor, OH 44060 440-269-1600, willoughbysupply.com

Winsupply Cleveland, OH Co.

Eunice Evans 4547 Hinckley Industrial Parkway, Cleveland, OH 44109 216-741-1929, winsupplyofcleveland.com

Wolff Bros. Supply Inc. - Akron

Bob Doherty Jr. 1200 Kelly Ave., Akron, OH 44306 330-773-0200, wolffbros.com

TRADE RELATED

Better Business Bureau - Canton

Amanda Tietze 1434 Cleveland Ave. NW, Canton, OH 44703 330-454-9401, canton.bbb.org

Better Business Bureau Serving Greater Cleveland

Pamela Anson 200 Treeworth Blvd., Broadview Heights, OH 44147 216-241-7678 • FAX 216-861-6365 bbb.org

For more than 100 years, Better Business Bureau has been helping people find businesses, brands and charities they can trust. Your BBB offers FREE business ratings, scam alerts, customer reviews, request-a-quote and more! Find a trustworthy business at bbb.org.

BOCONEO (Building Officials Conference of Northeast Ohio)

Michael Gero P.O. Box 505, Novelty, OH 44072 440-537-4548, boconeo.org

Photo courtesy of Hurst Design Build Remodel

Chuck-It Containers LLC

Chuck Whitfield

2919 E. 37th St., Cleveland, OH 44115 216-441-3333, chuckitcontainers.com

City of Cleveland Dept. of Community Development

Tania Menesse 601 Lakeside Ave., Suite 302, Cleveland, OH 44114 216-664-4000

City of Cleveland

Landmarks Commission

Fred Collier 601 Lakeside Ave., Cleveland, OH 44114 216-664-2531, planning.city.cleveland.oh.us/landmark

Crooked River Building Supply

Floyd Maxwell 19106 Miles Road, Cleveland, OH 44128 216-478-9700, crookedriversupply.com

Cuyahoga County Dept. of Development

Theodore Carter 2079 E. 9th St., Cleveland, OH 44115 216-443-7275

Great Lakes Publishing

Paul Klein 1422 Euclid Ave., Suite 730, Cleveland, OH 44115 216-377-3693, clevelandmagazine.com

Home Applicance

Beth Greyson 1180 Jaycox Road, Avon, OH 44011 440-517-1888, homeapplsvc.com

ISI Solutions LLC

Tim Smelcer 3505 Perkins Ave., Huron, OH 44839 419-871-4549, isisolutions.org

Katzbach Insurance Agency Inc.

John Katzbach Jr. 902 Westpoint Parkway, Suite 300, Westlake, OH 44145 440-835-1770, katzbachinsurance.com

Lorain County Habitat for Humanity

Kelly LaRosa 300 Rice Industrial Parkway, Amherst, OH 44001 440-322-2355, loraincountyhabitat.org

Medina Auto Mall

Roger Ollom 3205 Medina Road, Medina, OH 44256 330-723-3291, medinaautomall.net

Minute Men Ohio Comp

John Oliverio 2900 Carnegie Ave., Cleveland, OH 44115 216-426-0646, 1-888-OHIOCOMP.com

NAWIC (National Association of Women in Construction)

Bonnie Felice P.O. Box 31911, Cleveland, OH 44131 nawiccleveland.org

CODE OF ETHICS

Member Standards

GRIEVANCE PROCEDURE OF PRO

Professional Remodelers Ohio (PRO) is dedicated to being the best resource for knowledge and training in the remodeling industry. Our organization exists for two reasons: to help professionalize members of the home improvement industry and to serve as an ally to Ohio’s homeowners.

CODE OF ETHICS

Members shall observe the highest standards of integrity, frankness and responsibility in dealing with the public, while adhering to the following principles:

1. Only those home improvement projects, which are structurally and economically sound, shall be fostered and encouraged.

2. All advertising statements shall be accurate and free of the capacity to mislead or deceive the consumer.

3. Accuracy shall be required of all salespersons in their descriptions of products and services.

4. All contracts employed shall be unambiguous and fair to all parties concerned.

5. All contractual obligations shall be promptly fulfilled.

6. All work shall be performed in a manner compatible with recognized standard of public health and safety and applicable laws.

LOOKING

THE ETHICS COMMITTEE

The mission of the Ethics Committee is to uphold the ethical standards of the Association by enforcing the Code of Ethics and to promptly deal with consumer and member complaints. The Ethics Committee is assigned the duty of receiving and considering violations of the PRO Code of Ethics, brought by the general public against a member or by another member of the organization.

To submit a written complaint, a consumer needs to contact the PRO office at 216-631-7764 and request to speak to the Ethics Committee liaison, who will mail or email out a complaint packet.

ONCE YOU HAVE COMPLETED THE PACKET

and delivered your complaint to the Ethics Committee liaison, you will receive a letter confirming receipt and requesting any additional information. Next, the member company at issue will be contacted and asked to respond. Once the response is received, the Committee will attempt to resolve the complaint. If an amicable resolution cannot be reached, the Committee will make a determination as to whether PRO’s Code of Ethics was violated and recommend or take action as deemed appropriate.

AGAIN, PRO’S GOAL

is to help the parties involved come to an amicable agreement by opening the lines of communication. PRO accepts complaints reported within two years of the discovery of the issue in question. PRO will accept complaints on behalf of consumers who have engaged legal counsel and will review the conduct of the member in relation to the PRO Code of Ethics but will not be able to act as third-party mediator.

Now that we know more about dementia — with ongoing research unpacking neuro insights — retirement communities are reassessing how modern memory care should look and feel. BY

KRISTEN HAMPSHIRE

MISSING KEYS, oopsing a credit card payment, searching for a word that’s on the tip of your tongue. Opening a closet and blanking out. “What was I looking for, anyway?”

Memory lapses are a typical part of aging and sometimes a byproduct of our overbooked, overstimulating lives. But when is forgetfulness more than an incidental occurrence — a blip you solve after putting

AGING Everyone Brain Gains

Live a life full of vitality, creativity, spirituality, y, quality, community and activity!

Keep living the way you choose. Enjoy a balance of privacy and activity with the exceptional amenities at Jennings. Explore our five communities with modern style and individual comforts that help you live the life you deserve. Learn about our engaging, worry-free residences designed for your lifestyle and interests.

Discover life as IT should be at one of our five Northeast Ohio communities.

Choose your lifestyle. Experience IT here at Jennings!

together the pieces?

“With normal aging, you can pause, take a minute and retrace your steps,” says Melissa Zapanta Shelton, executive director of the Alzheimer’s Association Cleveland Area and Greater East Ohio chapters.

Dementia is different, and so is Alzheimer’s, a neurodegenerative disease that can often cause dementia. The terms are not interchangeable.

“As science has advanced and we know more about people with Alzheimer’s and other dementias, we know what is a normal part of aging and what is not,” says Shelton. She points to confusion, challenges with following conversations, difficulty completing familiar tasks — memory loss that disrupts daily life.

In Ohio, more than 236,000 people ages 65 and older are living with Alzheimer’s, according to the association’s latest data. An additional 9.1% of people ages 45 and older have subjective cognitive decline, and 414,000 caregivers in the state are support-

ing loved ones with Alzheimer’s.

The No. 1 risk factor for developing Alzheimer’s or dementia is getting old.

The tandem effect of an aging population and increased awareness of dementia is influencing incidence rates, Shelton says.

Meanwhile, retirement communities like Kendal at Oberlin and Judson are responding in new ways, implementing programs and residences that strike a balance between safety and autonomy, privacy and engagement, purposeful activity and nursing care.

REIMAGINING COGNITIVE CARE

Across clinical settings and continuum of care communities, there’s a focus on prevention, early detection and innovation, from a “small house” setting on retirement living campuses to virtual reality staff training that puts caregivers in the shoes of someone with dementia.

A Cleveland Clinic brain study involves collecting data from up to 20,000 neurolog-

ically healthy participants annually for up to 20 years.

“These discoveries do not happen overnight,” says Kasia Rothenberg, MD, PhD, a geriatric psychiatrist and neuropsychiatrist at Cleveland Clinic Lou Ruvo Center.

The observational study is designed to identify at-risk individuals by pinpointing when changes in the body and brain occur.

We’ve learned a lot during the last two decades about dementia, Alzheimer’s and neurodegenerative diseases, Rothenberg says.

“Now we can examine the brain and identify the pathology and, to some degree, predict how conditions will change, develop or progress,” Rothenberg says, noting a focus on developing clinical and imaging techniques and biomarkers to capture dementia as early as possible

Jesse Carlock lives at Kendal at Oberlin, and the retired psychologist is part of the community’s neurocognitive education group that facilitates empathy training for residents, aligning with staff dementia

education. The idea is to give people tools for understanding and supporting their peers.

Carlock is also participating in the Cleveland Clinic Brain Study.

The study enrolled its first participant in 2022 and continues to enroll individuals who are 50-plus with no known cognitive disorder

or neurologically healthy adults ages 20 and older who have a first-degree relative diagnosed with multiple sclerosis.

Carlock’s keen interest stems from personal experience and from interacting with neighbors in the Kendal at Oberlin community. Her late sister lived in a New Jersey care center. Carlock and her wife planned trips there every few months.

“My sister would often have distress reac-

tions and become irritated and not cooperative with activities of daily living, and the staff didn’t know how to calm her down,” she relates, wishing for the type of residence Jameson House provides, housed within Kendal’s Stephens Care Center.

About 10 years ago, Kendal identified a

HOME STARTS HERE

void in the traditional continuum of care model with independent and assisted living plus nursing care.

“We said, there has to be a better way to support people along their continuum of memory care needs or mild cognitive impairment,” says Michele Tarsitano-Amato, director of creative arts therapy and Kendal’s dementia specialist.

A “great deep dive” resulted in the small house concept, an architectural model Judson is also embracing with plans to develop a future secure neighborhood of small houses in its Chagrin Falls South Franklin Circle community.

At Kendal, a wing of the care center was reimagined into a comfortable home environment, leading with an oak front door and into a foyer space, a great room with a fireplace and cozy seating, a country kitchen with an island for casual dining, vistas of the wooded property and a dining room. Residents can see themselves in the home, literally.

They bring artwork from their collections

to hang on the walls. Favorite furniture pieces are moved into their bedrooms. Each has a scrapbook with photos and memories they can share with others. The name is Jameson Neighborhood for a reason.

“We did that so people would stop calling it a unit,” Tarsitano-Amato says.

There’s nothing unit-esque about Jameson.

“We’re not ‘housing’ individuals. We are looking at what brings people joy, what is new that we can engage them with and what old skills we can capitalize on,” says TarsitanoAmato. “How do we make the experience purposeful and meaningful?”

Jameson Neighborhood isn’t for every Kendal at Oberlin resident with a neurodegenerative condition, whether Alzheimer’s or another form of dementia.

“This is for a group that is struggling with structure but can participate,” TarsitanoAmato says. “They can still make a certain level of choices, but maybe not always safe choices.”

Walking outdoors and tending to plants is

a safe endeavor at Jameson Neighborhood. So is exercise, cooking, doing laundry if able and making a cup of tea in the kitchen. A “purposeful” fern indoors may shed its foliage. All the better for providing a sense of homeownership.

DESIGNED TO PRESERVE DIGNITY

At Judson, Kaleidoscope XR delivers virtual reality dementia sensitivity training. The nonprofit LIFE, for Linking Individuals and Families through Education and Engagement, has used similar programming for caregivers. The organization hosts daily Memory Cafe events at seven locations, five of them in Lorain County in Elyria, Avon Lake and North Ridgeville.

LIFE also facilitates improv comedy training in partnership with The MAD Factory so caregivers can learn to live in the moment.

“Make the best of the situation, go with the flow and learn techniques to step into their world,” says executive director Carole Klingler.

Judson’s community life and care director, who heads up dementia education, says VR training is offered to Judson associates, families and volunteers. When outfitted with the tech, noises are distorted and vision is impaired. Shoe inserts that feel like bunions affect every move and mimic neuropathy,.

“You are asked to go through tasks like you would ask anyone to do with dementia,” Judson’s Jessica Kulczycki says. “All of a sudden, you are in a space in the body of a person who has dementia. It expands empathy training.”

A companion robot in development with Case Western Reserve University will learn routines of those with mild cognitive impairment to offer reminders such as to drink more water and take medications. It doesn’t replace human caregivers but augments services.

“If we see there is a decline, we can assess sooner and put in place interventions,” Kulczycki says.

Helping Rocky River Residents Return Home

Helping our Residents Return Home

RETIREMENT LIVING

1. McGregor PACE Elyria 570 Leona St., Elyria 888-895-7223

2. The Welsh Home 22199 Center Ridge Road, Rocky River 440-331-0420

3. McGregor PACE Brooklyn 7570 Northcliff Ave., Brooklyn 888-895-7223

4. Jennings Center for Older Adults 10204 Granger Road, Garfield Heights 216-581-2900

5. Judson Manor in University Circle 1890 E. 107th St., Cleveland 216-532-1351

6. Judson Park in Cleveland Heights 1801 Chestnut Hills Drive, Cleveland 216-532-1347

7. Hospice of Greater Cleveland 14900 Private Drive, Cleveland 216-268-8493

8. McGregor Assisted Living 14850 Private Drive, Cleveland 216-851-8112

9. McGregor PACE Forest Hill 14800 Private Drive, Cleveland 888-895-7223

10. Ohio Living Breckenridge Village 36851 Ridge Road, Willoughby 440-942-4342

11. McGregor PACE Warrensville Heights 26310 Emery Road, Warrensville Hts. 888-895-7223

12. South Franklin Circle 16600 Warren Court, Chagrin Falls 440-457-8280

13. McGregor PACE at Ohio Living Rockynol 1275 W. Exchange St., Akron 888-895-7223

Beyond

the

Ohio Landscape Association

President Ryan Drake, J.F.D.

Landscapes Inc.

Executive Director

Patty Lampert

Associate Director

Rick Doll

Director Emeritus

Sandy Munley

For advertising information, please call 216-377-3693.

On the cover:

Image courtesy of Land Creations Landscaping Inc.

Cooking Up Fun

An outdoor kitchen can be a fantastic addition to your home, especially when installed by a professional landscape company.

Your outdoor kitchen will extend your home’s useable entertainment space and create the perfect gathering area for family and friends! Just think of the barbecues, parties and other gatherings you will enjoy.

A well designed and professionally implemented outdoor kitchen is an attractive investment that will boost your home’s property value. Potential buyers will see this as a luxury feature.

L andscape companies will guide you to select highquality materials designed for weather resistance that will complement your home and landscape. They ensure proper installation for safety, efficiency and many years of enjoyment.

Whether you are looking for something simple or elaborate, our members can help! We would love to align you with a member from the Ohio Landscape Association. Go to ohiolandscapers.org and click on “Find A Professional” to find an OLA member in your area to help you make your landscape dreams come true!

Respectfully,

Ryan Drake, 2025 OLA President

the BarbecueBeyond

A griddle makes cooking breakfast outdoors possible!

Outdoor kitchens are letting homeowners take meal prep, dinner parties and backyard fun to the next level. // By

Jill Sell

It’s not your dad’s outdoor kitchen anymore, despite what his apron says. Move over, pizza oven. Make way, turkey fryer. Step aside, smoker. There’s a new hottie in town and it’s even challenging everyone’s favorite outdoor cooking source, the grill. The griddle, a centuries-old cooking implement, has been updated with improved materials for both better heat distribution and easy-toclean maintenance. But most importantly, the griddle is also a good match for today’s lifestyles and outdoor cooking experiences.

“It really started last year for us with a few people wanting griddles. Then all of a sudden it really caught on,” says Jeff Rak, president, Land Creations Landscaping in Columbia Station. “A griddle has a lot more

flexibility than a grill. A lot of our customers are actually doing breakfast on it.”

“A griddle has a lot more flexibility than a grill. A lot of our customers are actually doing breakfast on it.”

Jeff Rak President, Land Creations Landscaping

Because a griddle is a flat surface heated from underneath, it’s easier to cook pancakes, eggs, hash browns, fried rice and fajitas on one instead of a grill, which has grates and

an open flame below. A griddle is more conducive for cooking smaller pieces of food, more delicate ones or thinner cuts of meat.

“People were also used to a grill’s hood. But griddles didn’t have one, so people didn’t like the aesthetics,” adds Chris Kronenberger, vice president, Valley City Supply in Valley City. “Now you can get griddles with hoods, and it makes a big difference to some people.”

Griddles are successfully burning up many former outdoor kitchen experiences, but many homeowners want both a griddle and a grill. But there is also more than just the intended culinary result. A griddle, like a grill, contributes to memorable social encounters and quality family time when outdoor cooking becomes a shared event.

Major appliances should be conveniently placed and reflect how the homeowner uses their kitchen.

Size, Layout and Aesthetics

The typical outdoor kitchen has consisted of a built-in grill/griddle, storage, refrigeration, trash receptacle and usually a fireplace or firepit, according to Rak. Outdoor sinks and faucets, ice machines, freezers, kegerators, vent hoods, warming ovens and patio heaters are also part of some people’s backyard dream.

Auxiliary cooking options include an outdoor kitchen burner for boiling water and simmering sauces, as well as an outdoor BBQ smoke box. Hot dog roller grills and bun toasters are fun for kids, but only outdoor or indoor/outdoor models should be used for a patio or deck kitchen.

To accommodate everything, including larger high-end (usually stainless steel) appliances, outdoor kitchens are growing in square footage. Homeowners just don’t want an outdoor refrigerator. They also want a wine or beverage cooler with a glass door to show off their inventory. And that takes more space.

Rak also often reminds homeowners to plan for adequate preparation and serving areas that need to be away from smoke and

the possibility of accidently bumping into the backyard barbeque chef. Flexibility is also big. One designated space may be the prep area for a family cookout on Sunday. But add a mobile bar and it becomes an entertainment venue on Saturday nights. Complete with cocktails.

Outdoor kitchen layouts often follow an “L” form, but much like an indoor kitchen, placement of major appliances should be convenient and reflect a homeowner’s preference.

“Where do you put that trash can — to the right or left side of the grill? And where do you place that refrigerator? It depends on if you are right- or left-handed and whether you throw trash away a lot or if you like to drink beer while cooking,” says Kronenberger, with just the slightest bit of humor in his voice.

Consumers aren’t debating whether they want a little or a lot of convenience in their outdoor kitchen, however. They want everything. That includes recycle bins (usually next to the trash), slide-out cutting boards, pet treat drawers, fire extinguisher cabinets, spice racks, electronic recharging stations, propane tank bins (if not for the

grill, for the portable deck heaters) and paper towel roll dispensers. Tons of storage is a must for plates, utensils, napkins and everything else you can think of to have at hand for a successful outdoor meal.

But the key here is that all the drawers, bins, cabinets and lockers are often hidden seamlessly into the kitchen counters and islands. That’s one long “unbroken” length of stainless steel you are looking at. The style fits perfectly with the overall look of the new, minimalist outdoor kitchen.

Homeowners are moving away from the rustic look, where overdone outdoor kitchens sometimes looked like a movie set for an upscale Texas ranch. We are also moving away from more ornate or themed areas, some resembling a villa overlooking the ocean. Consumers are leaning toward a more sophisticated, linear look that includes darker colors in countertops, stone or veneers. Rak also gives a thumbs up to a leathered finish on granite.

“Everyone who puts that in really likes it instead of a glossy surface,” he says. “When it rains, you get little spots on granite. But a leather finish looks great after a rain.”

Complementary Features

That simple, but elegant look extends to firepits. The round firepit is still popular, but rectangular-shaped units are “modern and convenient,” says Rak. Natural gas is still the most popular way to fuel outdoor kitchen appliances and is also available for firepits.

“People say they want a woodburning firepit, but you have to place them a distance from the house and some homeowners may not want that. Also, new gas firepit burners throw out a ton of heat, which is good because people want to use their firepits and outdoor kitchens all year round,” says Rak, who is known for cooking steaks outdoors for his family’s Christmas dinner.

Kronenberger agrees, adding that firepits can provide more heat than a fireplace. He also recommends radiant heating appliances to extend time spent in an outdoor kitchen. Infrared patio heaters are also popular.

Some overhead cover above an outdoor kitchen is almost mandatory. That can include attractive shade sails or canopies, retractable awnings, pergolas, pavilions or even more substantial roofing, at least over the cooking area.

The seamless transition of indoor and outdoor floor plans has always been more popular in warm climate regions, of course. But today’s newest building materials and designs can have you cooking shrimp on the barbie in Ohio, protected from scorching sun, rain and, yes, even some snow, with an overhead addition.

Use YourVeggies and H erbs

It would be impressive to invite friends over for a cookout and then use homegrown produce that you pull straight from your garden. You can show off your outdoor cooking skills and gardening talents by planting veggies and herbs easily grown in containers or raised beds on a deck or patio. Then just pick some and go to work.

Tomatoes – Bigger varieties to slice are needed for hamburgers. (Think traditional beefsteak.) Smaller cherry or grape tomatoes can be picked right off a plant next to your patio chair and tossed into a salad or become part of a veggie tray. Heirloom tomatoes have the pedigree, but not all are easy to grow. Try Tasmanian Chocolate, a variety with a heritage that also works well in a container and tomato cage. Most tomato plants do well in a good-sized pot in a sunny spot and with proper watering.

Lettuce

– Leaves from fast-growing looseleaf lettuce (if planted early enough and protected from any late spring frost) can be cut for a number of months until Ohio’s summer heat really clicks in. Grow Burgundy Delight and enjoy its attractive dark red leaves.

Basil – Many people love a fresh basil, tomato, mozzarella and a loaf of good bread or easy-to-fill pita. Cut leaves from basil frequently before the plant goes to flower. There is sweet, purple and lemon basil. But be adventurous and try Thai basil. It tastes like licorice.

Onions

– A caramelized onion is a thing of beauty. Roasted or grilled on low heat, yellow, white, red or sweet onions can be a side dish or used as a topping. Plant baby onions from sets. For even less work, chives grown from an inexpensive packet of seeds can be snipped well into fall.

Peppermint

& Spearmint – Add leaves to ice tea, lemonade or stronger beverages. Or add a leaf and water to each section of an ice cube tray kids and grownups will love the results.

Strawberries

– Plant several everbearing strawberry plants and you should have enough fresh berries to add to fruit salads all summer. (Plants may need to be netted or birds will take your harvest.) Strawberries can also be grilled. Use a food basket, tray or skewer to contain strawberries on the grill and don’t overcook.

Light the Night

We all have seen the neighbor who runs outside to his grill, flashlight in hand. Juggling a spatula and barbecue sauce in hand, the neighbor attempts to see what is cooking on the grill. Luckily, many grills have their own lighting these days and usually there is some additional deck or patio illumination.

But an upscale outdoor kitchen really n eeds high functioning and mood-setting (often LED) lighting that goes beyond the standard. While the immediate cooking area may be lit, Kronenberger urges consumers to consider various lighting techniques to illuminate the entire area, including prep and serving areas, as well as access points to the surrounding yard. He especially likes stair lighting and undercap lighting around the grill's countertop, which can be “almost invisible during the day.”

Undercap lighting uses light fixtures that are installed to shine down on specific

“Undercap lighting can illuminate a sixfoot space and creates amazing outlines.”

Chris Kronenberger Vice President, Valley City Supply

Founded in March 1989 as a full-service landscape company. We service residential, commercial and multi-family dients located in Northeast Ohio. Our offices and yard are conveniently located on 5 acres in Auburn Township, approximately 5 miles east of Chagrin Falls. All of our employees are covered by Worker’s Compensation and fully insured.

PROPERTY MAINTENANCE CAPABILITIES

• Weekly maintenance programs

• Seasonal color installation & maintenance

• Lawn fertilization

• Lawn aeration

• Spring & fall clean-ups

• Mulch installation

• Tree & shrub care programs

• Renovation pruning

• Snow Plowing & de-icing

LANDSCAPE CONSTRUCTION CAPABILITIES

• Landscape designs that reflect your lifestyle & budget

• Attractive year-round plantings

• Synthetic putting greens

• Brick or stone patios, walks & driveways

• Sprinkler systems

• Low-voltage lighting

• Natural stone, boulder or engineered retaining walls

• Holiday lighting installation & storage

• Lown installation

• Water gardens

• Tree work

spaces, including garden accent or privacy walls, benches or steps. In an outdoor kitchen, undercap lighting can be used under countertops and appliances for both function and aesthetics. This method of lighting can be especially satisfying if installed under the lip of a firepit to light the surrounding ground.

This type of lighting does not interfere with natural moonlight or the stars above — a huge benefit for the romantics among us.

“Undercap lighting can illuminate a six-foot space and creates amazing outlines,” says Kronenberger.

While the party is going strong, more intense lighting for safety and practicality is imperative. But when the evening wears on you’ll want a more subtle lighting. Adjustable brightness is highly desirable, say landscape contractors who urge clients not to skimp on electrical needs. Otherwise, your outdoor kitchen may look like an airport runway to your next-door neighbors, not to mention, killing any privacy.

Technology and Hamburgers

High-tech controls have been part of lighting and other outdoor kitchen functions for a while. The good news is that we have choices and can let as much or as little as we want into our enjoyment of the outdoors. Some individuals want nothing more than a classic charcoal grill and to test the temperature of pork chops with a trained eye and years of cooking experience.

Others want apps to tell them cooking times or smart ovens that just figure it out themselves after you pop that sausage-stuffed quail inside. Cellphones help lower a grill’s gas flame while we are in another part of the yard with our friends, or alert us when we are running low on bottled

water in the fridge. Outdoor televisions, speakers and other entertainment and information sources are often a part of an integrated home system. The ability to use voice commands is expected by some homeowners.

“A lot of people say they wouldn’t want an outdoor kitchen because they wouldn’t use it very much. But once they realize how easy everything is — you don’t have to pull a grill out every time or keep making trips back to the kitchen — they use it a lot,” says Rak.

12 ISSUES A YEAR FOR $20

of U.S. homeowners use their grill year-round 63%

We Love Outdoor Kitchens

In the United States, beef steak is the number one barbecue food. That is followed by hamburgers, chicken and ribs. But meat alternatives, fueled by “increased environmental concerns and the better-for-you movement” is “taking over on grills everywhere.” (Statista.com)

As of 2023, about 80% of U.S. homeowners own a grill or smoker. Sixty-three percent use their grill year-round and 43% at least once a month during the winter. (Burn Pit BBQ)

The most popular priced gas grills cost between $129 and $299. Those with more features range from $700 to $1,500. Top-of-theline, stainless-steel models can “easily top $5,000.” (Hearth, Patio, and Barbecue Association/HPBA)

The global outdoor kitchen market size in 2024 was estimated to be $24.45 billion. It is expected to grow 8.9% from 2025 to 2030. The North American outdoor kitchen market share in 2024 was 45.89% of that total. (Grand View Research)

05.25

Inspiring spaces of character and revival

SWEET SPOT

A secluded Valley City barn is a honeybee haven, with a modern design that fuses rustic charm and nostalgia under one slanted roof. CONTINUED ON PAGE 124

The barn near the entrance to Sue Urban and Kelly Craighead’s bucolic 10 acres in Valley City doesn’t look like your usual farm building. The giant wedge of metal roof and rhythmically spaced battens certainly wouldn’t be mistaken for the 1980s dirt-floor counterpart it replaced.

“The original owners had peacocks in it,” remembers Urban, owner of used construction equipment broker Urban Aerial & Earth. “It was stinky.”

Urban and Craighead used the barn as storage — the accompanying 1970s splitlevel they’d rehabbed in midcentury modern style didn’t have a basement. But they needed a structure that served a number of seemingly incompatible functions: a place for Urban to process the 200-plus pounds of honey produced by her four to six beehives each year; a spot for the couple to pursue hobbies such as gardening and crafting; comfortable accommodations for overnight guests; and a venue for hosting family get-togethers.

“We have six grandkids, and our [two] daughters and their husbands live close by,” Urban says.

Peninsula-based Peninsula Architects met the challenge by designing a 2,820-squarefoot modern take on the traditional pole barn with dedicated areas for every activity on the couple’s list. Elizabeth Nicklas, a designer who served as project lead, notes that the barn had to look good, too — Urban and

Craighead wanted “a structural piece of art,” as Urban calls it, to view from the house.

“If we’re going to have it,” she reasons, “why not have it cool?”

Nicklas and principal architect Joseph Matava designed the striking exterior. Urban describes Amish carpenters measuring and cutting each batten from fiber cement board pre-painted Sherwin-Williams Iron Ore, then spacing them to exacting specifications.

“Some of them are only an inch apart and two inches wide,” she marvels.

The upper halves of three exterior walls were clad in translucent polycarbonate panels that allow natural light to stream in between the battens during the day.

“At night, when the lights are on, it glows from the outside,” Nicklas says.

Matava highlighted a recessed porch with a panel of weathering steel, a steel alloy that forms a rust-like patina when exposed to the elements. The interior was outfitted with a concrete floor, framed into a 1,540-square-foot shop and 740-square-foot climate-controlled space, and finished with a corrugated metal ceiling.

Tempered glass garage doors on either end of the shop allow Urban and Craighead to drive right through it. A smaller garage door was added so Urban can pull her truck up to the door of the honey processing area in one corner of the finished space and lower it behind her. The feature comes in handy when swarms of angry bees pursue her after she collects honey frames from hive boxes.

“She is able to move the [frames] without getting stung too much,” Nicklas says.

Both the interior and exterior of this eye-catching backyard barn bring modern flair to a rural landscape. BY

Urban admits to being annoyingly exacting in everything, from how can lights and exposed ductwork were installed in the shop to the placement of electrical outlets. She uses the latter to plug in collectibles such as an orange-and-blue 76 gas station sign like the one that once graced her late father’s business, a vintage neon hot dog stand sign and a Hebrew National hot dog brand clock.

“At our family functions, I like to have hot dogs with all the fixings,” she remarks.

Contractors installed 1940s Milwaukee Brewing Co. lights and a 1970s freestanding red metal fireplace in the shop — the latter supplements heat provided by a 55-foot-long radiant unit. Vintage pull-down kitchen lights illuminate the honey processing area with its freestanding stainless steel sink.

On the other side of the finished area is a full bath, kitchenette and steps to a 540-square-foot hardwood-floored loft furnished with two sleep sofas that open to king-size beds. The loft railing was laser-cut out of sheet metal to mimic the barn’s spaced batten exterior, then mounted on a rustic beam. A window provides a bird’s-eye view of the shop. Urban turned a loft utility closet into a half-bath to eliminate middle-of-the-night trips down the steps.

“You could live here,” she says of the setup.

In fact, many visitors dispute the couple’s characterization of the structure as a barn — they bluntly point out that it is a house. Urban and Craighead always correct them.

“I’m like, ‘Nope. It’s [our] barn. It’s just a cool-looking barn,’” Urban says.

The Salon & Spa of

EVERY THURS DAY

Greener Pastures

Sue Urban and Kelly Craighead turned a swampy area on their 10 acres into a meadow by filling in the area with dirt excavated during the construction of a swimming pool. Urban planted it with a selection of wildflowers untainted by the pesticides and herbicides that kill bees.

“It’s a pollinating meadow for all insects,” she says. “But primarily, I did it for my bees, hoping they’d stay on my property.”

To create a similar area in your own garden, Urban suggests planting aster, bee balm, blazing star, borage, catmint, coneflower, daisies, goldenrod, hollyhocks, lavender, milkweed and sage, along with a variety of grasses. She urges using fertilizers free of pesticides and herbicides to treat lawns. The dandelions and clover so many homeowners see as a blight are actually “first food for honeybees.”

NORTH OLMSTED

Century home set on 1.9 acres in a fabulous location. “Country living” near every amenity. Boasting over 2000 sq. ft. this charming home was built in 1895. Hardwood floors throughout. Great room sizes. High volume ceilings. Living room with fireplace. Large formal dining. Four bedrooms and two baths. Enclosed 282 sq. ft. porch. Full basement. 2 car garage. A rare find.

NORTH RIDGEVILLE | $425K

The Preserves of Meadow Lakes. One floor living in this “like-new” 3 bedroom and 2 bath singlefamily ranch. Open-concept great room. Vaulted ceilings. Spacious living room with a fireplace, “Chef’s kitchen.” The morning room addition surrounded by windows. Master with walk-in and oversized shower. Adjacent to the Sandy Ridge Metropark Reservation. NORTH ROYALTON

Lenox Ridge. Spacious 2 bedroom, 2 bath condo in exceptional location near everything. Welldesigned floor plan. Stylish, comfortable living. Nearly 1400 sq. ft. Living room open to the kitchen and dining area. Private master and guest room or office. In-suite laundry. 1 car garage. $220 a month HOA. Quick to 90 and 480. Westlake services and Recreational Center. RE/MAX REG | LOU BARBEE (440) 899-0000

Elegant yet

Stunning

Open floor plan. Expansive multi-level deck. Serene private GORGEOUS one acre retreat.

NORTH RIDGEVILLE | $350K

Meadow Lakes North. Bright 3 bedroom 3 bath colonial on a premium lot. 2-story foyer. Open concept floor plan with new LTV flooring. Living area with wall of windows. Central kitchen with abundant cabinetry and counter space. Light filled ‘morning room.” Deck. Private fenced yard. Unfinished lower level offers opportunity to expand the 1834 sq. ft. living space. RE/MAX REG | LOU BARBEE (440) 899-0000

Completing

A lot had changed already when Geauga Lake opened for the 1972 season.

A little more than three years earlier, the park had been bought for $1.5 million by a trio of men who had spent the previous decade working at Cedar Point — a lakefront amusement park that itself was on the verge of redevelopment in the late 1950s in Sandusky, Ohio.

“It is our intention to continue to operate the park in the same high moral standard so the community will be proud of it,” Earl Gascoigne, the spokesman for the threesome, told The Cleveland Press, “and bring Disneyland-type fun to the four million persons living within 50 miles of the park.”

The purchase included the park’s 270 acres, plus an additional 70 adjoining acres for expansion. New in 1969 was a monorail, additional Kiddieland rides and a Ferris wheel.

More additions came in each successive year, including new rides, a new entrance and a new restaurant. It was estimated that $1 mil lion was invested annually to upgrade the park. (The park’s growth was aided by the opening of Sea World, across the lake, in 1970.)

A whole new area of the park, designed to look like the old Western Reserve, was added in 1972. The Western Village included a main street that looked like a 19th century frontier town. The centerpiece of that area was the Gold Rush, a log water ride that culminated in a near ly vertical 40-foot drop.

Also added that year were the Merry Old-Mo biles, a track with a series of three-quarters scaled gas-powered vintage cars, designed with a 1911 Cadillac in mind.

“Don’t be surprised to see Grandpa get a glazed look in his eyes as he gets behind the wheel of one of these Merry Old-Mobiles,” wrote The Cleveland Press park for 1972, “remembering the days when he was courtin’ Grandma.”

The investments worked, and by the end of the 1970s, Geauga Lake had taken its place as an amusement destination in the Midwest.