WE LOOKED UP
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Retired pro golfer Ben Curtis teams up with local entrepreneur and philanthropist Matt Kaulig to help local schoolchildren dream big.
THREE-YEAR-OLD BEN CURTIS was missing.
He’d been tucked into bed long ago but somehow had slipped away. On the verge of panic, his parents looked outside. There was little Ben in his pajamas, swinging his dad’s club on the golf course behind their house in the tiny town of Ostrander, 30 miles north of Columbus.
As Ben grew older, there was no keeping him off that course. Worried that their son was becoming obsessed, his parents moved a few miles down the road. But Ben always found a way to get back on the greens — and his passion, his dream of making it big, kept growing, too.
And that’s how Ben, at the age of 26, ended up making his tournament debut at — and then winning — the British Open in 2003. The first golfer in 90 years to win a major title on his first try, Ben spent the next 15 years on tour before retiring in 2018 with earnings of more than $13.7 million.
With success came questions. What should he do with all that money? Should the family move from Ohio to someplace glitzier, like Florida or Arizona? Maybe investing it all was the best strategy?
No, those thoughts never crossed his mind. Instead, he and his wife, Candace, were asking something else entirely.
How could they use their money to help people? Where could they have the most impact?
The answer came to them while watching a documentary on food insecurity and the effect it had on one family in particular. “I remember them opening the fridge,” says Ben, “and fighting over who gets the one egg.”
They did some research on their hometown of Kent (they both golfed for Kent State University and made it their home after graduating) and discovered that 48% of school kids received free or subsidized meals. In one school district, it was 80 percent of kids.
“It kind of blew us away,” Ben says.
It also answered their question. In 2013, the couple launched the Ben Curtis Family Foundation to focus on local food insecurity through their signature program — distributing Birdie Bags to schoolchildren at regular intervals, usually before a weekend or break.
It’s become a passion for the couple and their high school-age kids — Addison, who plays tennis, and Liam, who committed to play golf at Kent State after three successful high school seasons coached by his dad.
“We want to set a good example,” Ben says. “Just like our families did for us.”
Each Birdie Bag contains 10 non-perishable meals and snacks, things like microwavable mac-and-cheese cups, oatmeal and pasta that the kids can keep to themselves and prepare on their own. The bags are given out discreetly and, even more importantly, there’s no red tape to slow the process down.
“It’s getting right into the hands of kids,” Candace says.
That kind of direct impact on the lives of children was appreciated by local entrepreneur Matt Kaulig, as well. After turning LeafFilter, which he started in his basement, into the nation’s largest gutter protection company, Kaulig asked the same question Ben and Candace had.
What now?
His answer was to launch Kaulig Giving. Since doing so in 2018, more than 300 organizations (mostly local and often geared toward helping children) have received grants. When he met Ben — at the Country Club of Hudson where the golf academy bearing Ben’s name is based — and heard about Birdie Bags, he was quickly onboard and is now the effort’s biggest financial supporter.
“There are so many kids and families who have nothing,” Kaulig says. “Ben’s so passionate about the community. Since 2019, and through Kaulig Giving, we’ve been supporting the Ben Curtis Family Foundation and their Birdie Bag Program and various fundraising events. We serve as the Presenting Sponsor of their annual golf tournament.”
“Our partnership with Ben, Candace and their foundation is another example of a truly
Pro golfer Ben Curtis celebrates winning the British Open in 2003 with his wife, Candace.
6 Meals
mutual and genuine one,” says Stacey Langal, vice president of Philanthropy for Kaulig Companies. “While we’re impressed by them rolling up their sleeves and figuring out how to get food to kids who need it, we show up for each other. If they need our support for an event or project, we’re there. On the other hand, Ben and Candace never fail to be present when their help is needed.”
In 2023, the Ben Curtis Family Foundation also became a recipient of funds from the Kaulig Companies Championship through the Northern Ohio Golf Charities Foundation, per Kaulig’s recommendation.
While the purpose of Birdie Bags is to feed children, the goal is much bigger. It’s for kids to “become champions of their own lives,” in Ben’s words.
When kids are hungry — or worried about being hungry — there’s not a lot of mental energy left for anything else. Birdie Bags give them a degree of self-sufficiency and control.
“It impacts the total student,” says Mike Andric, the assistant director of curriculum at Barberton City Schools. “Really, just their whole outlook, their behavior, their performance.”
Each Birdie Bag contains:
4 Snacks
1 (shampoo, conditioner, body wash and toothpaste) (every 3 months) travel size toiletry kit
The Ben Curtis Family Foundation now gives out 60,000 Birdie Bags a year in 12 school districts — and they’re not stopping there. Whether it’s a lack of food, clothing or technology, the foundation wants to take away any obstacle that can stop children from having and reaching their own goals.
When asked how he became a champion, Ben singles out the one thing he thinks separated him from the pack. “You have to have luck along the way,” he says.
We’re at an old church where volunteers are helping Ben and Candace pack Birdie Bags — and nobody who hears Ben’s answer is buying it. Ask around and you’ll be told by anyone who knows him how hard Ben works to dodge the spotlight.
So Candace jumps in with her take. “Mental toughness,” she says, looking at him with a mix of pride and amusement. “You were always ready for anything.”
Nobody can guarantee success in life for anyone. But it’s a good bet that kids who worry about being hungry don’t have much energy left to go for it, like Ben did.
“It doesn’t matter how small you are,” Ben says. “You can still dream of doing great things.”
1 toothbrush
Ben Curtis packing “Birdie Bags”
Jay Crawford, Ben and Candace Curtis and Matt Kaulig
Kaulig always asks, “how can we be more impactful?” This is demonstrated by teaming up with former ESPN and WKYC veteran anchor, Jay Crawford, to create “The Power of Inspiration.” These monthly 5 p.m. news stories focus on people and organizations making a difference in the community. The dynamic personalities and friendship between Crawford and Kaulig is engaging to watch, and their POI spotlights have become content gold. Next up, The Ben Curtis Family Foundation.
Kaulig and Crawford spent the afternoon recording WKYC’s Power of Inspiration 5 p.m. News feature.
Photographed by KP Photo
images of a beautiful adult dollhouse.
112 LOOK BACK Victory gardens were a way for all to show support of our troops in 1942.
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A special thank you to our presenting and thoroughbred partners for their invaluable support. Your partnership brings this event to life and impacts countless lives. Your generosity enables Cleveland Clinic Children’s to provide lifesaving care and conduct groundbreaking research worldwide. Together, let’s celebrate the power of partnership and the difference we make for children and families everywhere.
Denise Polverine
Dillon Stewart
editor Ron Ledgard
editor Annie Nickoloff
editors Danny Cunningham, Jala Forest
assistant Christina Rufo contributing writers Jacob DeSmit, Vince Guerrieri, Kristen Hampshire, Allison Jack, Kate Bigam Kaput, Lynne Thompson, Douglas Trattner, Patrick Williams
intern Julia Lombardo
art director Erin Stinard associate art director Abigail Archer
contributing artists Matthew Chasney, Megann Galehouse, Sydney Kay, KP Photo, Daniel Lozada, Casey Rearick, Alexandra Schmitz, Matt Shiffler, Kaitlin Walsh, Heather Linn Young, Emily Zhang
Valerie Akins editorial@clevelandmagazine.com
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Harmon Sr.
WE DON’T HAVE beat writers, but over my 10 years with the magazine, I’ve spent more time talking to chefs and restaurateurs than anyone else.
I’ve found that there are a lot of similarities between a kitchen and a newsroom. The endeavors mix artistry, commerce and workmanship. You can be passionate and creative — as long as the people buy it.
Next, your success hinges on your staff. When a valued team member leaves and another comes in, the chemistry changes — for better or worse. The scope of the menu or the coverage shifts to match the person’s sensibilities, and often, ambitiousness must be scaled back as they learn the ropes.
“When you can step away from the kitchen a little bit, you get to explore new ideas,” says Douglas Katz, chef-owner of Zhug and Amba. “Then you lose someone who’s key to your
team, and you have to go back into the kitchen and retrench.”
Even when you’re doing well and the team is humming, as we are and most of the restaurants in this issue are, there is a constant threat of extinction hovering over you like a black cloud.
We’ve all heard the stats — 60% of restaurants close in their first year, 70% in their second year and 80% after five. If you look back through the archives of this annual issue, even five or 10 years, you’ll find a graveyard of great restaurants gone ghost — Distill Table, the Plum and the great Lola Bistro, just to name a few.
Just last year, the media industry lost 21,400 jobs, the most since the recession of 2008 and 2009, and more than 500 journalists were laid off in January 2024 alone. Since 1990, the industry has lost 365,000 jobs, and some of the industry’s heaviest hitters — Vice.com, BuzzFeed, Los Angeles Times — join thousands of local papers in closing or becoming husks of their former selves.
“The older you get, it gets harder,” says Slyman’s Freddie Slyman. “It’s challenging in so many ways. You’re trying to maintain a profit and walk that fine line where you’re not charging too much. We’re blessed to be a Cleveland institution, but the hands of time kick our butts a little bit more every day.”
That pressure, paired with the nature of the work, brings an intensity. Journalism is on the opposite end of
the spectrum of physicality — just ask my cardiologist. Still, you need to be able to react and work quickly. Under stress, you need to be great, near perfect, every time. If not, you’ll hear about it from the loyal readers or diners who consume your product. If you get a fact wrong, show inconsistency in a dish, miss a comma or offer a bad first bite, you won’t hook ’em and you won’t keep ’em around.
The plus side of what we do — other than the joys of creativity, of interacting with people and the sense of accomplishment after a particularly tough day — is that when you miss you get to try again tomorrow, at least as long as Clevelanders keep eating well and reading often.
“This industry isn’t getting any easier,” says Alea’s Athan Zarnas. “But we just keep grinding away.”
Dillon Stewart, editor stewart@clevelandmagazine.com
The solar eclipse created a stunning scene for nearly four minutes on April 8. Senior editor Annie Nickoloff wrote the feature and Chris Buzelli illustrated the April issue, which previewed the eclipse. We had big expectations for that magical day — and Mother Nature exceeded them.
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From the readers:
@vincentwilliamwine: This is an epic cover photo!
@gabe_leidyphoto: LOVE the cover art. Hopefully the photo ops are a semblance of this good ����
@admiralevan: This was one of the coolest experiences ever. Very glad I got to catch it at Edgewater
Jala Forest has joined the teams at Cleveland Magazine and Cleveland Scene after recently graduating from Kent State University, where she studied journalism and public relations. A native of Warren, Forest looks forward to working in the editorial space. “I just enjoy the mission of Cleveland Magazine and Cleveland Scene,” she says. “It’s really important.” Welcome, Jala!
CORRECTION:
Our April 2024 cover incorrectly identified Wolf Pack Chorus restaurant.
Cannabis experts break down the considerations and instructions of cultivating at home.
IN ENCLOSED AREAS out of sight from public spaces, Ohioans 21 or older can now legally cultivate weed at home — with some limitations. Plants are limited to six per person and 12 total at homes with two or more adults. The possession cutoff: 2.5 ounces. Some consider fruitfully flowering cannabis outside in Northeast Ohio an uphill battle, given temperatures, summertime humidity and days-on-end storms. But Will Bowden, founder and CEO of Grasshopper Farms, an outdoor cultivator with grows in Michigan, New Jersey and Colorado, reassures, saying, “Take your time; be patient.”
Novice cannabis growers usually either purchase feminized seeds or feminized autoflower seeds, says Derek Gilman, cultivation expert at online education platform Green Flower and managing director of the Ganjier cannabis sommelier program. Plants from feminized selections transition from vegetative to flowering growth.
You can get an indication of if your plants are healthy, Bowden says, by checking yes to the following boxes: “Is it standing up tall? Does it look vibrant in color?” But something could be amiss if the answers are yes to: “Is it drooping over? Are the leaves curling?”
Most cannabis strains are hybrids of indicas, which evolved in mountainous regions, and sativas, originally from equatorial areas, Gilman says. For hybrids that more resemble one original lineage over the other, he says: “The mountainous varieties would be something to lean towards because they have evolved under a shorter growth period, shorter opportunity to grow.” Effectswise, he says indicas generally sedate while sativas stimulate.
importance to the growth process, Fenix says not to compact seeds when planting them a quarter inch into the soil.
Growers can prune, or “top,” cannabis plants throughout grow cycles, says Nicole Fenix, Cleveland School of Cannabis (CSC) education director. “That allows the light to penetrate the canopy better,” she says. “You’re going to get more photosynthesis and a better-quality plant because if it’s really dense, that light can’t get in.” Also, because of light’s
Whether outside or in, growers need to think about where to hang and dry their cannabis, Gilman says. Optimal parameters in this stage are about 60 degrees and 60% relative humidity, he says. Too much humidity in drying can sabotage your whole project, Fenix says.
There are in-person or online CSC education or through Green Flower, which just launched certificates with Kent State University. Bowden says Grasshopper Farms offers scheduled tours and hydroponics stores, while Google’s “Search by Image” provides value.
People have been working hard to stay in healthy for a long time. A gym in Avon is trying things a much different way.
ARTIFICIAL INTELLIGENCE CAN be a scary thing. We hear about it more and more. AI is used in social media, internet searches and so many other things. When I received an email about AI being used in a gym, I needed to see it.
I’ve spent a lot of time in gyms. I’m 30 years old and was a college football player what feels like a lifetime ago. Since I was 13 years old, working out has been a big part of my life. By no means am I in the best shape of my life. I’m someone who is constantly trying to not let myself fall out of shape.
As I walked into the Avon location of The Exercise Coach I wasn’t sure what to expect. Was I going to walk in and see robots? Would this be a workout based on virtual reality where I would be wearing one of those headsets?
When I made it inside, I was taken aback by how small the space was. It was almost as if I walked into one of the personal training areas inside of a gym, rather than an actual gym. It wasn’t filled with robots. I didn’t need to yell “Hey Alexa!” before each of my exercises. There were real people there with real intelligence.
The thing that took some adjusting was that there weren’t weights in there. For me, it was also a new feeling to be
working out in an environment that wasn’t crowded. When I was working out it was just me and the trainer. The gym offers two free workouts and has various plans available, ranging between $25 and $50 per session. Group classes are available for up to four people, but there isn’t a time when more than six people are working out.
I’ve been to big chain gyms as well as locally owned ones. Those gyms are filled by free weights, dumbbells and squat racks. Not here. Instead, there are machines with computer screens.
This workout starts by testing just how strong you are. A trainer is there to help with the use of the machines and offer encouragement. In other settings, a personal trainer helps to determine how heavy things should be or how many repetitions need to be done.
The first thing I try is the leg press. I place my feet on the platform, the trainer takes measurements to ensure that I don’t overextend my joints and then I’m told to give it as much force as I can. The computer attached to the machine collects the data and creates a simple eight-repetition exercise. My first thought is that eight reps is nothing for me.
The exercise starts. The platform
doesn’t move much, but the pressure I apply is severe. I stare into the screen that tells me I have to keep my output within guidelines that raise and lower at certain points of the rep, as if I’m finding my way out of a maze.
“The biggest adjustment is just kind of getting used to the movement,” says owner Paul VanderEyk. “The fact that the machine is moving for you and you’re applying force against it as opposed to you looking at a stack of weight and pushing the weight.”
As I reach the sixth rep, my legs are feeling it. It’s like I’ve done two sets on a squat rack. I push through the last two reps and am eager to take a break. This is repeated with five other exercises, but I’m done in just a half hour. It’s far more efficient than what I’m used to.
This isn’t for everybody. It is certainly geared at a crowd that I might be in one day, but I’m not in yet. There is no substitute for me when it comes to certain lifts and movements I prefer. But for the person who might only have an hour per week to spend working out, this is a terrific option.
Cleveland artists are planning their own new festival after the cancellations of FRONT and CAN Triennials.
On the day before the eclipse, about 40 local creatives gathered in Artful Cleveland to collaborate on a new creative project outside of their typical mediums. The room of painters, sculptors, fiber artists, installation artists, performing artists, gallery owners, art teachers, designers and others brainstormed about what kind of new art-focused event they would like to see in Northeast Ohio.
Below rainbow-colored light fixtures and under the watchful eye of giant Day of the Dead skeleton sculptures, they discussed and, as you might expect, offered creative visions. Someone proposed three weeks of exhibits in rotating galleries, culminating in a final celebration; another suggestion was to showcase art in a five-story city building, with each floor dedicated to a different theme, and live music and performance art outside; one person offered the
prospect of an infinite experience that moves throughout venues in the city.
Liz Maugans, known by some fellow local artists as an “arts evangelist,” kicked off the meeting and took notes throughout, while another artist and art educator, David King, facilitated the conversation. With a Sharpie and a poster board, King notated the various ideas. At the end of the meeting, the board was filled with multicolored stickers indicating which suggestions were the most popular, although this was just one step in the ideation stage.
Cleveland’s arts scene has been in flux this year, leaving gaps after popular local festivals were canceled.
“This might be messy work,” Maugans acknowledged at the outset of this meeting, the second of its kind, “but it’s going to be, hopefully, fun and joyful.”
The desire for such an event began in February, when the FRONT International Cleveland Triennial and CAN Triennial — both scheduled for 2025 — announced they would be canceled indefinitely. Cleveland-area artists recognized this void and started conceiving of what could take their place. In meetings like this one and in a Facebook group called “Quest for the Fest,” folks are collaborating in a grassroots effort to establish a new, unique event — one that’s entirely of their own making.
THE RISE AND FALL OF THE TRIENNIALS
Cleveland arts philanthropist Fred Bidwell began planning FRONT in 2016, on the heels of the success of Transformer Station, which was the Fred and Laura Ruth Bidwell Foundation’s first major project.
Bidwell considers the visual and performing arts center on West 29th Street and Church Avenue to have been transformational — “excuse the obvious pun,” he says — in the revitalization of Ohio City’s Hingetown neighborhood. “I was thinking, well,
if a project like that could make such a big difference in the neighborhood, could a bigger project based on contemporary art have an impact on a whole city or region?”
That led to FRONT: a world-class exhibition, competitive with New York, Los Angeles and European cities, giving international artists a platform in Cleveland, alongside some regional and local artists.
The first two editions of FRONT, in 2018 and 2022, were outstanding successes, Bidwell says: More than 100 artists from around the world were exhibited at more than 30 venues visited by hundreds of thousands of patrons, many from out of town, out of state or out of the country. However, with a $5.5 million budget for
each edition, it was an expensive and complicated effort, Bidwell says.
“We’re still reeling from and discovering the damage from the pandemic, and I would say that the repercussions of the pandemic had a big impact on FRONT’s ability to raise funds for a 2025 edition,” Bidwell says. “A lot of funders have changed their focus away from arts and culture and more towards community social justice, health and welfare — for a very, very good reason. And it became very clear in 2023 that we were not able to get the same kind of support that we had for the prior editions.”
The FRONT board did not want to scale back, delay or otherwise compromise the event, and preferred to “depart on a high note” rather than risk the international reputations of FRONT and Cleveland by doing something that wasn’t up to the standards of the first two editions.
It mirrored what also happened with the CAN Triennial — an event
created to satisfy local artists who clamored for more of a platform beyond FRONT.
Michael Gill, executive director, editor and publisher of CAN (Collective Arts Network), held the first CAN Triennial in 2018 at 78th Street Studios. The second, in 2022, took place at 16 different venues in neighborhoods across Cleveland.
“In 2016, there was huge buzz about the prospect of the FRONT Triennial because a big international art deal in Cleveland would be pretty exciting to the art scene, but when the list of artists came along, Cleveland artists were not well-represented, and neither were the organizations,” Gill says. “So, I thought we could create a regionally-focused triennial: take advantage of that buzz, share the spotlight, make a totally Cleveland event.”
Before thoughts of the triennial, CAN mostly focused on its local arts publication, CAN Journal, a quarterly magazine and website. The first CAN Triennial showcased about 90 local
artists and was a success, Gill says, although it required CAN to roughly double its budget, from about $250,000 to half a million.
“After the 2022 triennial, once again, [there was] enormous enthusiasm,” Gill says. “However, it was more difficult to raise money that time. I think we actually spent a little more than we raised for the event.”
Similarly to FRONT, CAN struggled with fundraising ahead of the 2025 event, as Gill noted that many of the donors and other supporters had shifted their focus away from art and toward health, human services and social justice. CAN also faced bandwidth concerns, with Gill as the only full-time staffer.
Ultimately, the organization decided to cancel its 2025 triennial — before it even knew about FRONT’s cancellation.
“Looking at the challenges,” Gill says, “we just had to make the decision that we need to focus on the main thing that we do, which is to provide communication for galleries and reporting on the art scene. It’s not really our focus to produce exhibits.”
Now, in lieu of either triennial, CAN might have a new event in 2025 to cover.
Cleveland’s arts world has had a tumultuous couple of years, beyond just the canceled triennials.
The scene also lost the Cleveland State gallery at Playhouse Square, effectively ending the Robert Thürmer People’s Art Show, a free, unjuried exhibition open to everyone, with all entries exhibited.
Coincidences, lining up: The losses demonstrate how many parts of the art world can be in flux, out of the artists’ control.
Northeast Ohio’s arts community is reflecting on these events — what worked, what didn’t — and envisioning what sort of festival they would like to see next year instead.
In Maugans’ view, decisions about
what’s best for Northeast Ohio artists have been made by people who are not artists.
“So, why not have artists do this and figure out how we can increase our public accessibility and have that engagement, which is largely not happening across Cleveland?” she says.
Both Maugans and King reflected on the state of the arts while inside
accessible to all, that there aren’t a lot of barriers, and that we can get intergenerational artists, from high school seniors to college students working with emerging artists and seasoned artists — what better energy do you need?”
Maugans has brought creatives together, but she isn’t entirely leading the effort.
“There is a big void now. How can we fill the void? What does everybody want? How can we keep the momentum going?”
— DAVID KING, ARTIST AND ART EDUCATOR
the lobby of Worthington Yards, a Downtown apartment building where Maugans has established a gallery to display local art. We sat among paintings and sculptures from an exhibit called “Sage Wisdom,” featuring work from artists 65 or older.
“There is a big void now,” King says. “How can we fill the void? What does everybody want? How can we keep the momentum going?”
These efforts are intentionally decentralized and democratized, Maugans said, and the conversations thus far have been big-picture brainstorming, “blue sky ideating,” about what a new event could look like and how it should complement existing events including Ingenuity Fest, Cleveland Asian Festival, Firefish and the Waterloo Arts Fest.
“I think we all felt that if we want to try to sell art, that we will fail,” she said at the event. “But, if we go in with a different kind of energy, and something that is radically fun,
King calls her the “soup-stirrer,” and says they’re welcoming any and all cooks into the kitchen.
Once the festival starts to take shape, Maugans would like to tap creatives with various skill sets such as budget and finance, project management, and marketing. The group has also begun to consider sponsorships and getting a fiscal agent, possibly with a community development corporation.
“Post-pandemic, people need a beautiful thing like this,” Maugans says. “People will see the two triennials that aren’t happening as a loss, a lack and a gap, and the People’s Art Show for sure. So, we’re going to be the fillers. We also might identify that this is too hard and it’s not going to happen — it’s impossible to know, and that might be one of the outcomes — but we won’t know until we get into the meat of it. But I’ve been really surprised at how many people are excited about it.”
Get inspired to sit outside with a beverage and enjoy the weather and time with friends.
AS THE DAYS GET LONGER and the weather gets warmer, spring’s arrival is a promise that patio season is almost here in full force. Shake off those layers and raise a glass to sunnier days ahead with these six sippers, which certify that spring has indeed sprung.
It’s the beach classic — rum, Coco Lopez, coconut water, pineapple, lime, milk sugars — but the milk-washing process clarifies the cocktail, making it crystal clear. 583 Dover Center Road, Bay Village, 440-617-6964, thymextable.com
Evergreen trees typically evoke thoughts of winter, but Patron Saint gives them warm-weather treatment with this new mojito, made with spruce-infused white rum, pine syrup, soda water, fresh lime and mint. 2915 Detroit Ave., Cleveland, patronsaintcle.com
This bright pink cocktail comes with an asymmetrical rim of edible flower petals that bring a burst of color. Light, fruity flavors of strawberry, lemon and rhubarb complement delicate Japanese whisky. 19337 Detroit Road, Rocky River, 216-712-4591, char-rockyriver.com
This lilac-hued gin cocktail gets its vibrant color from butterfly pea tea, combined with Botanist Gin, lemon juice and herbaceous lavender bitters. We suggest sipping it while jamming out to Prince — obviously. 87 West St., Chagrin Falls, 440-600-7189, mbevy.com
Nothing is as refreshing as an Arnold Palmer — except a spiked version. This gets an upgrade with black tea-infused vodka and fresh-squeezed lemonade. It’s best on the patio in the sun. 2448 Fairmount Blvd., Cleveland, 216-229-9463, thefairmount.net
Have your pie and drink it, too. It’s made with clarified milk punch, Pinnacle whipped cream vodka and graham cracker on the rim. “It’s an old favorite,” says chief operating officer Nora O’Malley. 2407 Lorain Ave., Cleveland, 216-998-5355, pioneercleveland.com
Following the departure of founding executive chef Brian Whalen, John Bell hopes to make his own mark on Ohio City’s Jaja, while staying true to the concept.
When the management team at Ohio City’s Jaja began the search for a new executive chef, one member of the kitchen staff summed up what everyone else was thinking: “Please just make sure you hire someone else nice,” they requested. After all, the new chef had big shoes to fill in succeeding the talented and well-liked executive chef Brian Whalen, who’d been there since it opened in fall of 2022. After helping his brother Dan Whalen, Jaja’s owner and the president of parent company Harbor Bay Hospitality, launch the restaurant to success, Brian had amicably parted ways for a new endeavor. Nora O’Malley, chief operating officer of Harbor Bay Hospitality, knew it would be a tall order to find his replacement.
“We wanted a chef who could carry on Brian’s creativity, passion and our style of shared dining,” O’Malley says. “We knew we needed someone who had worked
with globally inspired flavors — classic foundations with modern techniques.”
And then along came executive chef John Bell. The Georgia native and one-time kindergarten teacher is an accomplished pastry chef who spent much of his hospitality career in hotels and catering, plus a 14-month stint as a private chef in Beijing. He moved to Cleveland in 2019, working at the Downtown Hilton and the Marriott at Key Tower before setting his sights on something new.
Bell worked with a recruiter for more than a year to try to find a Cleveland restaurant that felt like the right fit. The night he got the call about Jaja, it felt like a sign from the universe: His wife, Anise, had eaten there with friends the night before — and he’d just been eyeing her leftovers in their fridge.
“These folks have created something new, and they’re trying to give people a different dining experience,” Bell says. “It is meant to be more of an experience than just food on the table.”
He’s acclimated quickly to his new role, tweaking Jaja’s existing menu to tighten up flavors and presentation. He has no plans to overhaul the concept, so diners can expect to still see the dishes they love. But he’s already experimenting — starting with his specialty, dessert, and a new spring menu.
“The fact that he has all of these global influences and all of this pastry discipline and that he’s just so nice,” O’Malley says, “we just feel really lucky that we found him.”
In the past, the chef has worked with elements like fire and liquid nitrogen. He’s inspired by other restaurants’ creativity, namely the edible, abstract art dessert at Chicago’s Alinea. He hopes to create his own version at Jaja.
“In every meal, the one thing everybody remembers is how it ends,” he says, “so I want to put an exclamation point on the end of it.”
WHY WE LOVE IT: This Downtown spot boasts a colorful ambiance with floral chandeliers, sea blue walls and colorful margaritas in vessels embossed with the signature skull. Choose from a large menu of Mexican bites and unique twists on cocktails. TRY THIS: The tacos de quesabirria ($15.39), served on grilled corn tortillas stuffed with slow-cooked braised beef with cheese, fresh onions and cilantro, are juicy and full of flavor and come with a side of beef broth for dipping. 1220 Huron Road E, Cleveland, 216-727-0188, 1942tacostequilapa.com
WHY WE LOVE IT: Grab a seat on a red barstool inside this vibrant family-friendly gem. Home to some delicious Mexican eats and festive drinks like the colorful margarita flight, featuring flavors such as strawberry, mango and frozen lime ($13.99). TRY THIS: The tacos de birria ($15.99) feature three corn tortillas filled with authentic birria beef and chihuahua cheese, served with consume de birria. 14725 Detroit Ave., Lakewood, 216-785-9912, arepazolatinoandbar.com
WHY WE LOVE IT: The decor at this modern Mexican eatery is matched by the flavors of burritos, tacos, tortas and imaginative cocktails. Enjoy the luxe modern seats, Edison bulb uplighting and a colorful mural. TRY THIS: The Mexican pizza ($24) is made on a flattop grill with two extra-large flour tortillas. Order it traditional style with house-made enchilada sauce, refried black beans, chihuahua cheese, ground beef and heirloom pico de
gallo, served with a side of sour cream and topped with fresh cilantro 2058 W. 25th St., Cleveland, 216-3314024, avo-ohiocity.com
WHY WE LOVE IT: This growing buildyour-own taco joint deserves its cult following. Come for sensational black-and-white skull murals, a wide variety of savory protein choices and some killer patios. And don’t miss the various renditions of margaritas
in all the flavors of the rainbow. TRY THIS: Crunch into a two-layered “green goddess” (soft and hard shell) filled with queso and guacamole, with braised short rib ($6.75), and all the cheese, vegetables and other toppings of your choice. Various locations, barrio-tacos.com
WHY WE LOVE IT: Say hello to the oversized flower-crowned Day of the Dead skeleton lady when you enter to dine at this Gordon Square margarita and scratch street tacos haven. Authentic spiced Mexican staples, colorful vibes and a large bar, featuring a giant selection of drinks and more than 50 varieties of tequila, will keep you coming back. TRY THIS: Experience the unique flavor combination of the street tacos ($16), featuring Certified Angus Beef ribeye steak, chorizo, pineapple, onion, cilantro and tomatillo. 6416 Detroit Ave., Cleveland 216-465-1818, bluehabanerocleveland.com
Open for Happy Hour, Dinner, & Brunch!
Booking for weddings, private events, corporate meetings & dinners, showers, and more!
WHY WE LOVE IT: This one is a quintessential no-frills Mexican joint where you meet friends in Lakewood or one of the other regional locations. “We offer something for everyone, from our house-made tamales, classic Mexican street tacos, to our sizzling fajitas,” says Agustin Martinez, manager of Cozumel in Lakewood. Each location boasts weekly drink specials, including jumbo margaritas. TRY THIS: A popular favorite is the burrito a la diabla ($16.75), says Martinez. The burrito is filled with grilled chicken and chorizo that’s cooked in house spicy diablo sauce, topped with queso dip and served with rice and charro beans. Various locations, cozumel.us
WHY WE LOVE IT: Chef and owner Eric Williams’ trendy Lucha Libre-themed El Carnicero stands out for its authentic meat lineup, tamales and modern Mexican specialty dishes at this sister restaurant to Ohio City’s Momocho. If you’re craving quality margarita trios ($15) in several fresh juice and herb varieties or guac trios ($25), this is your place. TRY THIS: The pollo taquitos ($16), also known as “little tacos,”
with Oaxacan chocolate-red chile mole chicken, served with citrus crema and tomatillo salsa verde, packs a punch of flavor. 16918 Detroit Ave., Lakewood, 216-2263415, elcarnicerolakewood.com
WHY WE LOVE IT: This longtime traditional Mexican eatery is known for generous portions and friendly faces. With recipes passed down from
family through generations, and the lively atmosphere in spacious dining rooms, including at the sister Gran Fiesta Mexican Restaurants, the growing regional chain spans both West Side and East Side suburbs. TRY THIS: Munch on a delectable spread of fajita nachos ($19.99), a bed of chips topped with grilled shrimp, chicken or steak, grilled onions, peppers, tomatoes and cheese sauce. Various locations, donramon-granfiestamex.com
A 25 year old Legacy Restaurant located in the heart of downtown Cleveland’s Warehouse District. Home to the same chef and floor staff for over 20 years.
Mallorca is known for the friendliest staff in Cleveland and for serving generous portions from the Iberian Peninsula-Spain and Portugal.
Paella-saffron rice with lobster, clams, mussels, shrimp, scallops, chicken & chorizo “Cabrito” Baby Goat-Braised for four hours in a Port wine reduction “Pulpo” Fresh Octopus-served Spanish style with smoked paprika
And other dishes like, shrimp in garlic sauce, rabbit in saffron sauce, as well as a number of pastas and steaks including our “Monster” 32 oz T-Bone steak. No Spanish meal is complete without trying our award winning SANGRIA or any of our Spanish wines that are unique to us.
Ask about our unique dining experience “WINE AND DINE IN THE DARK” -a sexy, sensual experience in the DARK ---with food.
A beautiful place for weddings, rehearsal dinners, anniversaries, birthdays, showers and more.
Visit us at mallorcacle.com
There is no restaurant as unique as Mallorca. You will feel the love of our Spanish home as soon as you walk through the door. We love our Mallorca home, we love each other and we love all who walk through our doors to become our family Come be a part of our history while honoring us to be a part of yours.
Hours (Subject to change after COVID)
Monday Temporarily closed
Tuesday-Thursday Lunch: Noon-2:30pm, Dinner: 2:30pm-9pm
Friday Lunch: Noon-2:30pm, Dinner: 2:30pm-9pm
Saturday- Dinner all day 2:30pm-10pm
Sunday- Dinner all day 1pm-10pm
For large parties contact Laurie Torres, Owner. Parking next door and across the street. Valet available on weekends only.
There are days and nights when it’s okay to just “go get dinner.” Then, there are times right for Sérénité Restaurant.
For the finest and freshest French cuisine, served in a delightful and personal manner, the way fine dining was meant to be.
Steaks, Seafood, Pasta and French delicacies are the order of the day. Each prepared and served for you by participants in the recovery services of the Recovery Center of Medina County and the Sérénité Culinary Institute. For an even more personal experience, cheese and desserts are prepared and served at the table side.
Tournedos Rossini
8oz Certified Angus Beef filet with duck foie gras, haricot verts, and a port wine demi sauce
Planning for excellence with an upcoming event or entertaining a larger group? Catering options are available on site in several different private dining areas. We also specialize in custom catering for any special occasion at your requested location. We accommodate all dietary restrictions and can build a specialized menu to your liking.
This year we are hosting multiple different events. Starting in May we will feature the Flight of Wagyu which will last the entirety of the month.
Our beautiful patio will also open up the first of May. On July 14th Sérénité will be open to celebrate Bastille Day with guest Chef Gilbert Brenot where we will have a pig roast.
In October we will have our annual clambake as well as our fundraiser on October 9th featuring five chefs. Course one is being prepared by Chef Javonte Jackson from City Live, course two is by Chef Vishwatej Nath, the executive chef for the Cleveland Guardians, course three is by Chef Vinnie Cimino the executive chef at Cordelia, course four is by Chef Gavin Pinto from Certified Angus Beef, and lastly our very own Executive Chef Todd Whitman will prepare the dessert.
Lastly, November is our wild game month where a different course will be featured each week. Turtle soup will be served all month long.
Can we help make your next entertaining date an amazing success? Or would you like to make a reservation?
Call us at (330) 952-2611 or check us out on Open Table for options and weekly specials.
You can also find our social media pages on Facebook and Instagram at Facebook.com/SereniteRestaurant and Instagram.com/sereniterestaurant respectively.
Being a non-profit organization, we also accept donations and sponsorships on our website so we can further help those in recovery.
Tuesday–Thursday: 4:30pm–9pm Friday & Saturday: 4:30pm–10pm
Open outside of regular hours for special events, private
WHY WE LOVE IT: Locally owned for more than 15 years, this cool suburban Mexican mainstay offers traditional margaritas and authentic entrees. If you’re looking to unwind with friends, share the stunning 84-ounce rainbow tower margarita ($39.99). TRY THIS: Order up the new enchiladas Aztecas ($14.25), featuring three enchiladas, one chicken, one ground beef and one shredded beef,
covered with green, red and white sauce, served with rice, lettuce, sour cream and tomatoes. Various locations, dontequilabarandgrill.net
WHY WE LOVE IT: When you think of a low-key casual Mexican restaurant, you’ll picture El Jalapeños. Spot the colorful orange building sporting a pair of margarita-sipping jalapeno
WHY WE LOVE IT: Owner Leon Gomez’s lifelong dream of owning a restaurant with his family has come to fruition, times three. Stop by one of the three locations of the traditional popular Mexican restaurant, with a basic interior with faux brick murals and cozy booths, and order up a frozen concoction from the bar. The vast selection of margaritas and cocktails at this joint stands out, whether you’re looking for a fruity, strong or skinny variety. TRY THIS: If you’re feeling festive and thirsty, opt for the house top-shelf pineapple margarita ($14.95), crafted with fresh pineapple, Grand Marnier, triple sec and Jose Cuervo Tradicional. Various locations, eltoritotacos.com
buds and step inside the woodpaneled hotspot for traditional Mexican-American food. TRY THIS: Order the traditional burritos Mexicanos ($17.99) and devour two burritos, one chicken and beans, one beef and beans, topped with cheese, lettuce, sour cream and tomatoes, served with Mexican rice. 216-2269765, 1313 W. 117th St., Cleveland, eljalapenos.com
WHY WE LOVE IT: Covered in a sea of majestic red string and neon lights, this vibey taco and tequila hot spot transports you to a whole different world. Order one of more than 50 tequilas or a handcrafted cocktail from the vast menu. TRY THIS: Come for Taco Wednesday and mix and match tacos ($4 each), like the Korean with flatiron steak, soy glaze, cabbage slaw, scallion and roasted peanut; the spicy Ghost Whisperer, with marinated chicken, ghost pepper dust, pineapple salsa and queso fresco; and the Mexi, featuring chorizo, pickled red onion, sunny egg, salsa verde and cotija cheese. 1278 W. Bagley Road, Berea, 440-625-6015, ghostpeppercle.com
WHY WE LOVE IT: If you’re on the internet in Cleveland, you already know about the original old-school Mexican supermarket with a following for its taco options that show off the shop’s flavorful meats and unmatchable salsa bar. TRY THIS: Choose from tacos, burritos and beyond, and take your pick of proteins, ranging from perfectly seasoned asada, chicken, carnitas, pastor, chorizo and barbacoa at La Plaza Supermarket
or the newer sister restaurant La Plaza Taqueria & Catering, that also doubles as a large ice cream shop. 13609 Lakewood Heights Blvd., Cleveland, 216-476-8000; 1190 Milan Ave., Amherst, 440-683-5851, plazataqueria.com
WHY WE LOVE IT: This authentic Mexican grocer offers hard-to-find specialty items and all the basics you need to cook up your own Latin and Peruvian favorites
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.
Catering & Gift Certificates Available
at home, but we love the bright restaurant and hot to-go takeout options spanning tacos, burritos, specialty dishes and Peruvian seafood. TRY THIS: The popular carne asada ($14.99) is crave-worthy, a flavorful thinly sliced steak, grilled and topped with green onions and jalapenos, served with rice and beans. 2999 Payne Avenue Cleveland, OH Located inside Asia Plaza liwahrestaurant.com 216-696-6556
Two spectacular stories of sparkling interiors
and unforgettable globally inspired flavors
WHY WE LOVE IT: New to the scene, the dining room of this former IHOP transformed into a beachy on-trend Mexican go-to, with all the typical suspects ranging from basic quesadillas to specialty seafood dishes, and an array of unique cocktails and margar-
“Acqua di Dea doesn’t set out to transform. Instead, it elevates - simple ingredients into elegant shrines of decadence and a mid-sized city 500 miles from the sea into a downtown deserving of an ocean of grandeur.”
-Dillon Stewart Cleveland Magazine
ACQUA DI DEA
500 W. St. Clair Ave. Cleveland, OH 44113
CASA LA LUNA 2100 Superior Viaduct Cleveland, OH 44113
OLIVA
408 W. St. Clair Avenue Cleveland, OH 44113
itas. Stop by the seafoam blue tiled bar and order yourself your favorite libation like their signature mezcalita ($12), featuring mezcal, hibiscus concentrate, pineapple juice and natural syrup. TRY THIS: The camarones a la diabla ($20) makes for a deliciously unique dish, showcasing pan-seared shrimp, cooked in the restaurant’s spicy diabla sauce with white rice, refried beans and flour tortillas. 35846 Detroit Road, Avon, 440-695-0779, mezquiterestaurante.com
WHY WE LOVE IT: Known for colorful margaritas, fresh guacamole and a seasonal authentic modern Mexican menu, the trendy, dimly lit restaurant is housed in a historic building once used as a grocer that Chef Eric Williams decked out with unique Lucha Libre wrestler decor. TRY THIS: The plant-based flautas ($17) make for a favorite, crafted with butternut squash, goat cheese, red chile and chocolate mole. 1835 Fulton Road, Cleveland, 216-694-2122, momocho.com
WHY WE LOVE IT: La Playa opened last year, transporting guests to a bright coastal oasis, featuring sea blue and bright colored furniture and a massive outdoor beach bar, inspired by a Mexican beach town. “It’s a new take on seafood from the area of Puerto Vallarta and Mexican food,” says owner Rafael Ayala. TRY THIS: “One of our most popular dishes is fried red snapper. It’s perfectly fried, lightly breaded to the point that it’s a little crunchy and it feels firm. You can make your own tacos out of it,” says Ayala. 6410 Detroit Ave., Cleveland, 216-714-1491, laplayafreshseafood.com
WHY WE LOVE IT: This spacious favorite started in North Olmsted and moved to Fairview Park in 2019, now celebrating 30 years of the family-run business, offering a large variety of authentic Mexican food served in massive portions, margaritas and an open bar patio. “We’re one of those restaurants where you go once and then you come back and spread the word,” says general manager Brandon Rico. “People say ‘We’ve been going for 25 years and now my kids are going.’” TRY THIS: Order the sizzling steak and chicken combo fajitas ($19.25) served with rice, beans, pico de gallo, sour cream, guacamole and tortillas. Mio Rico, general manager, credits the longtime recipe that uses the restaurant’s marinade, creating unmissable flavor. 21750 Lorain Road, Fairview Park, 440-734-3100, nuevoacapulco.com
WHY WE LOVE IT: It’s the fresh ingredients like local tortillas, house-made sauces, local produce and houseground chorizo that make this approachable taco and burrito shop stand out. After being marinated in the rub for 24 hours, the meats are slow-cooked overnight for 8-10 hours
and hand-shredded. Relax in Ohio City Burrito's original namesake location, or swing by its other locations in Lakewood and Downtown Cleveland. TRY THIS: The taco Mexicanos ($9), a trio of authentic street tacos made with robust flavorful barbacoa, with chopped onion, fresh cilantro and lime. Various locations, ohiocityburrito.com
WHY WE LOVE IT: If you’re craving all the standard Tex-Mex flavors of burritos, tacos and tortas, this newer bright-walled basic eatery is where it’s at. Take your pick from all the other delicious options like birria tacos, gringas or bowls, in this comeas-you-are atmosphere with a Chipotle-style counter, basic seating and colorful festive Mexican celebration garlands hanging from the ceiling. TRY THIS: Grab a burrito tinga ($10.79) with perfectly seasoned chipotle shredded chicken and a fruity fresh peach margarita ($8.50).
Various locations, cilantrotaqueria.com
WHY WE LOVE IT: Daily fresh batches of food are the secret to success at Taco Tontos, which got its beginning in Kent in 1972. “All of our salsas, all our sauces, our chicken is hand cut, our steak is hand cut,” says co-owner Jill Cobb. “We have customers come multiple times a week, who say ‘I’m just craving your food again.’” TRY THIS: Try the El Biggo ($12), in a 12-inch tortilla, with chicken, rice, cheese, lettuce, and sour cream. Baked in a pizza oven, the big flavor comes from the chicken that is sauteed in the house sauce. 13321 Madison Ave., Lakewood, 216-221-4479; 123 Franklin Ave., Kent, 330-677-0223, tacotontos.com
WHY WE LOVE IT: The bright, old-school, mom-and-pop feel of this Mexican taqueria welcomes regulars to the nofrills joint that’s perfect for enjoying a massive plate of nachos, and all the frozen beverages of your heart’s dreams. Grab a seat at the wooden bar or a cozy booth and take advantage of the salsa bar. TRY THIS: Grab some of the street tacos they’re known for during lunch, like the pescada taco ($4.25), asada ($3.50) and barbacoa ($3.99). 12501 Lorain Ave., Cleveland, 216-6005505, tapatiastaqueria.com
WHY WE LOVE IT: When the founders were laid off from former jobs during the pandemic, they opened this innovative, modern taco joint decked out in geometric, modern decor, including an enticing zebra and elaborate festive lanterns. Come for authentic and modern Mexican fare, street tacos, traditional wings and inventive fresh seafood dishes. TRY THIS: Start with the tuna tostada ($12), featuring carrot, cucumber, red onion, serrano chili and soy sauce dressing. 5596 Highland Road, Highland Heights, tijuanasstreettacos.com
Check out more recommendations at clevelandmagazine.com/food-drink
Congratulations to all the 2024 Cleveland Magazine’s Best of the West finalists! Thank you for all you do to create jobs and anchor our communities. We see you and appreciate you. Visit us at bankofamerica.com/Cleveland
Congratulations to all the 2024 Cleveland Magazine’s Best of the West finalists! Thank you for all you do to create jobs and anchor our communities. We see you and appreciate you.
Visit us at bankofamerica.com/Cleveland
Congratulations to all the 2024 Cleveland Magazine’s Best of the West finalists! Thank you for all you do to create jobs and anchor our communities. We see you and appreciate you.
Visit us at bankofamerica.com/Cleveland
©2023 Bank of America Corporation | ENT-217-AD
©2023 Bank of America Corporation | ENT-217-AD
©2023 Bank of America Corporation | ENT-217-AD
Cleveland’s top restaurants are redefining Midwest dining. At LJ Shanghai, it’s Shanghainese comfort food, and at Amba, it’s spicy Indian small plates. But spots like Slyman’s Restaurant and Deli, Salt and Fahrenheit keep us rooted in the dishes that made us a foodie city in the first place. Add in our 10 Best New Restaurants and our reader-voted Silver Spoon Awards, and the following pages offer a menu of options for every craving.
EDITED BY: DILLON STEWARTSTORIES BY: KATE BIGAM KAPUT, DANNY CUNNINGHAM, ALLISON JACK, JULIA LOMBARDO, ANNIE NICKOLOFF, CHRISTINA RUFO, LYNNE THOMPSON AND DOUGLAS TRATTNER
Since relocating from Tremont to Downtown in July, Rocco Whalen’s restaurant in the heart of Public Square has (re-)established itself as the sexy, chic spot to impress a date, land a client, celebrate a major life event or just treat yo’self. With rooftop season here, Whalen is dreaming up ways to one-up himself. 55 Public Square, Cleveland, chefroccowhalen.com
1. Seafood towers ($60-$160). Lavish displays of fresh bounty like oysters, crab legs and Maine lobster tails are accentuated by citrus mignonette, horseradish remoulade or chimichurri. “Sauces are a really big deal to me,” he says, “and there just are so many layers to her flavors.”
2. Cotton candy tree ($22). Experience grown-up nostalgia with this fancy fluff served upright, offered in seasonal flavors and surrounded by chocolate truffles. “Everybody reminisces about a time they had cotton candy at the circus or a ballgame,” Whalen says.
3. Smashing dan dan dumplings ($20). Delicate, hand-pinched dumplings are stuffed with gingery ground pork, trumpet mushrooms and hints of star anise or Sichuan peppercorns. They sell dozens upon dozens. “We just roll up our sleeves, a la carte, and get hands-on,” Whalen says.
Opened: 2016
Located: Lakewood
Seats: 82, 20 outside Style of Cuisine: Tapas
Key Players: Chef Jill Vedaa, Co-owner Jessica Parkison
FOR EIGHT YEARS, the powerhouse foodie duo of Jill Vedaa and Jessica Parkison have kept their Lakewood restaurant Salt running at top-notch levels. The mod small plates haven periodically launches new menus and currently offers a Northern Italian slate of dishes, organized in neat “meat,” “fish” and “vegetable” categories. But no matter the time of year, you’ll find Vedaa’s three favorite dishes (one per category): the calamari with a flavorful coconut coriander glaze ($15), creamy white bean puree ($15) and yummy chicken liver pate ($13). These are reliable, consistent dishes in this reliable, consistent restaurant — one that’s inspired other local chefs. “I think it’s created a little subculture of small plates across a lot of menus,” Vedaa says. “I love that, because the food scene isn’t gonna change unless people lean into it and start changing the way they do food, and I think that we’ve definitely had an impact on that.” 17625 Detroit Ave., Lakewood, saltcleveland.com
G rowing Up: The James Beard-recognized restaurateurs are expanding with the now-open Poppy in Cleveland’s Larchmere neighborhood (on our 10 Best New Restaurants list) and the on-hold Evelyn in Gordon Square, a Spanish tapas and paella approach.
Opened in 2015 in a 120-year-old Victorian on Larchmere Boulevard, Batuqui is more than a Brazilian steakhouse. Hailing from Bahia and Minas Gerais, regions renowned for their culinary prowess, Carla Batista and Gustavo Nogueira present traditional flavors like feijoada ($38), a quintessential black bean stew; pao de queijo ($11.50), cheese bread from Minas Gerais; and the national cocktail, caipirinha ($11). “Cooking is a cherished family legacy,” says Batista. 12706 Larchmere Blvd., Cleveland; 17 E Orange St., Chagrin Falls, batuquicleveland.com
Hanger steak. No, Batuqui is not just a steakhouse, but it has perfected flame-grilled churrascaria, a skewered barbecue style originally used fireside by gauchos on the plains of the Rio Grande do Sul. The churrasco de picanha ($44) is a tri-tip sirloin that comes hanging vertically on a hook as the juices drip down.
Opened: 2019
Located: Bay Village
Seats: 52, 30 outside
Style of Cuisine: Upscale Americana
Key Players: Chef Julie Chimes, Owners Mike and Tess Smith
SINCE STARTING in the industry at 15 years old, Mike Smith has been dedicated to hospitality and food service. After years of catering, Smith and his wife opened their cozy, intimate Bay Village eatery just 10 months before COVID-19 changed the world. Since then, they’ve worked to create a space that’s spiffy but casual, fancy not stuffy. The BBQ beer braised short rib ($32), fork-tender and served over cheddar grits, is a menu constant. But the restaurant’s high-low dichotomy might be best exemplified in the famed loaded lobster tots ($14), which are topped with bacon, scallions, cheese sauce and chipotle aioli. “We turned something that shouldn’t really be fancy into something fancy,” says Smith. “That’s a lot of what we do. I think it shows who we really are.” 583 Dover Center Road, Bay Village, thymextable.com
Outdoor Muse: The inspiration for the lobster tots hit Smith like a lightning bolt while sitting in his backyard one day.
Orange crush. Moqueca baiana ($29-$39), one of the most traditional dishes from Brazil’s African-influenced Bahia region, is a bright, coconut-creamy stew of tomato, onions, cilantro, rice and palm oil. You can get it with meat or seafood, but the vegan version, topped with banana frita ($29) does just fine.
Bigger table. We’re sad to hear that Batuqui is leaving its cozy Larchmere home. Luckily, its new spot is the 1922-built former St. Paul’s Evangelical with stained glass windows and tall ceilings that will expand seating from 32 to 110. The project is set to be completed by the end of the year.
Wasted away. Similar to a mojito, caipirinha are the unofficial beverage of Brazil. If you’re laying on a beach in Rio de Janeiro or Sao Paulo, you’re likely to be approached by a man with a cart offering to muddle lime, sugar, mint and cachaca or rum.
Opened: 2021
Located: Pinecrest
Seats: 170
Style of Cuisine: Modern American
Key Player: Chef Brad Race
A MEAL at The Last Page takes you around the world in one sitting. Your guide, interim executive chef Brad Race, has studied food in New York, Los Angeles, Europe, Asia and more. Your map is an impressively cohesive menu that streamlines similar flavors from different continents to create a melting pot of cuisines. Globetrot among courses, or even in the same meal, with the brulee French toast ($14) at brunch, New Orleans classic shrimp po-boy ($17) at lunch, or Australian lamb chops ($48) for dinner. “From Day One, we never really wanted to fit in,” Race says. “We wanted to stand out, to be somewhere that people can talk about.” 100 Park Ave., Orange, thelastpagerestaurant.com
Smoke and Mirrors : Cocktails like the flaming mai tai ($14) and The Last Manhattan ($17), served in applewood smoke, complete The Last Page’s experiential dining approach.
Opened: 2016
Located: Gordon Square
Seats: 138, 100 outside
Style of Cuisine: Mediterranean with a heavy Greek influence
Key Player: Chef Cory Kobrinski
ASTORIA IS KNOWN FOR its selection of cheese and charcuterie boards. But we start with the dolmades ($11), a rice-stuffed grape recipe passed down through a Greek associate’s family. The trio came dressed in a lemony ladolemono so tangy and bright that we almost forgot we weren’t in the sunny Greek Isles. Next, the lamb and ricotta meatballs ($29), served on pasta with a chunky tomato sauce, were designed by chef de cuisine Cory Kobrinski to be the antithesis of every overcooked “hockey puck” he’s ever eaten. “Taking out eggs and incorporating ricotta cheese creates this super-crispy outside, this light, fluffy inside,” he says. We end with the portokalopita ($8), a dense golden cake doused in candiedorange syrup. The sweet citrus and warm tongue-tingle of cinnamon and clove made us expect to see the sun when we looked out the window. 5417 Detroit Ave., Cleveland, astoriacafemarket.com
Get Schooled: Astoria’s cheesemonger Tom Leguard teaches a monthly chess school on wine and cheese pairings.
Opened: 2018
Located: Ohio City Seats: 26
Style of Cuisine: Modern delicatessen
Key Players: Chef-owners
Jeremy Umansky, Allie La Valle
THE PAST INSPIRES this Hingetown deli in an 1800s-era firehouse. Glass cases display fresh meat, pickles and pastries, and an open kitchen offers new takes on sandwiches, salads and desserts. Co-owner Jeremy Umansky’s biggest inspiration, though, is helping Clevelanders discover food that is truly local. Dishes like the pastrami sandwich ($17) — a fan-favorite evidenced by the 200 pounds of brisket the deli shreds through weekly — and the dill-powered matzo
ball soup ($8) feature ingredients sourced from the West Side Market, Port Clinton, Medina County and more. Along with regional family recipes, Larder showcases the abundance of ingredients the Cleveland area has to offer. “Any story we want to tell of who was here, who is here, who will be here, we can tell through ingredients that we get locally,” he says. “We’re doubling down on who we are and the resources that we have here.” 1455 W. 29th St., Cleveland, larderdb.com
Koji Pioneer: Despite looking back, Umansky literally wrote the James Beard-recognized book — Koji Alchemy — on the mold-based fermentation process that drives the restaurant’s best bites.
Marc-Aurele Buholzer fell in love with making traditional, chewy, thin-crust Neapolitan pizza 15 years ago — and he’s been honing his skills ever since. He opened Vero in Cleveland Heights in 2012 but recently expanded into the newly empty space next door, allowing him to add a full bar and double the pizzeria’s seating capacity. 12421 Cedar Road, Cleveland Heights, verocleveland.com
Pinkies up. Vero has always been a beer-and-wine-only joint, but new beverage director Simon Mastri is ushering the restaurant into its full-bar era. First up: a roster of light, refreshing apertivos like a limoncello-pistachio spritz ($12) and a bellini with orange and carrot juices ($12). “It’s something we’ve been putting a lot of effort into developing,” Buholzer says.
Getting it right. For a decade, Buholzer was the only pizzamaker in the kitchen, meticulously hand-fashioning every pie himself. But Vero’s expansion meant growth behind the scenes, too. “I was still perfecting my craft before I wanted to bring other people into the fold and teach them what I was doing,” he says. He still rolls out every single dough ball, but others now work alongside him to top and bake the pizzas.
Mama’s boy. Sourdough starters are also known as sourdough mothers, and it’s common practice to name them. When Buholzer started his in 2017, he named it after rapper Remy Ma, whose song with Fat Joe, “All the Way Up,” had just come out. “I was training my mother to come all the way up because that’s what [sourdough] mothers do — they rise,” he says. These days, though, he just refers to it as Mother (as in, “I have to go feed my Mother”).
THE COVID-19 PANDEMIC hit the dining scene hard in 2020, and with more than 30 high profile closures in 2023, the dust hasn’t yet settled. But one bright spot has been in the new concepts and expansions by some of Cleveland’s best restaurateurs.
Many of Cleveland’s major players in the dining scene expanded their empires this year. Dante Boccuzzi of Ginko, Goma and Dante added Dukes N Boots, a Nashville-themed fried chicken and live music bar in Downtown Willoughby.
Fahrenheit After 21 years in a dimly lit, modestly sized spot in Tremont, chef Rocco Whalen launched a swanky new complex Downtown in July. The 15,000-square-foot space, once home to John Q’s Steakhouse and Stouffer’s Restaurants, is nearly unrecognizable from its predecessors, now sleek and lofty. The second-story rooftop boasts an unparalleled view of the city skyline. “We’ve created a space that’s elegant, chic and, we think, will stand the time,” says Whalen. “We’ll also be making a tremendous amount of memories. After the first two decades in Tremont, there will still be room for many more.”
Crumb & Spigot of Chagrin Falls added its second location (and first on the West Side) in Lakewood. Sam McNulty and Mark Premier continued their dominance of West 25th Street with Clandestina and Smoke & Mirrors. After launching Geraci’s Slice Shop in Downtown Willoughby, the team behind three Italian restaurants on the East Side added a retro-themed Downtown Slice Shop.
Some of these next steps were so significant that they elevated to our Best Restaurants and Best New Restaurant lists. Here are three that rose up.
Poppy Since 2016, co-owner Jessica Parkison and ownerchef Jill Vedaa have earned all the accolades for their Spanish tapas-inspired Salt in Lakewood, including a James Beard nod, but in March 2023, the duo quickly turned around a renovation of a 115-year-old house on Larchmere Boulevard, the longtime home of Felice Urban Cafe. “Being in a house sets the tone for the kind of food we do,” Vedaa says. “It’s a lot more approachable, though there are a couple of things where we push the envelope a bit.”
Owner and pizzaiolo Marc-Aurele Buholzer’s Cleveland Heights eatery is regarded as one of the country’s best Neopolitan pizzerias, but with just 45 seats and no reservations, you’d either need to arrive early or wait well over an hour for a slice. From November to March, Buholzer expanded to welcome 100 diners with a more open floor plan and a full bar. “A year ago, we were making 80 to 120 pizzas a night, just me and one other guy,” says Buholzer, “now we’re making about 200 pizzas an evening with a whole team of pizzamakers.”
Opened: 2016
Located: Downtown
Seats: 145
Style of Cuisine: Cleveland BBQ
Key Player: Owner Michael Symon
BARBECUE TYPICALLY makes you think of Texas, the Carolinas or Kansas City. But since 2016, Michael Symon has worked to change that with his Mabel’s BBQ on East Fourth Street. Symon’s Cleveland-style barbecue hinges on Bertman’s Ballpark Mustard, a brown mustard that has been a staple at Cleveland’s baseball games since the 1920s and adds a tangy kick to the Cleveland BBQ sauce. Additionally, Texas-style sausage is replaced by Eastern European kielbasa, perhaps best on the “Polish Girl ($18),” where the sausage is topped with coleslaw and pulled pork. In the smoker, Ohio fruitwood injects flavor into the pork belly ($17), served with a maple mustard glaze, or the brisket ($19), which is served as a choice of fatty or lean (we like it fatty). Barbecue has boomed in recent years, but only Mabel’s has explored how Cleveland’s unique tastes and heritage can leave a mark on the cuisine. 2050 E. Fourth St., Cleveland, mabelsbbq.com
Whiskey Island: Mabel’s bourbon list features more than 200 bottles, including a full list of Symon’s own River Roots Barrel Co., which is bottled locally.
In a quaint carriage house on the campus of Case Western University, chef and restaurateur Zack Bruell’s quintessential French brasserie has stood out since opening in 2008 for its authentic approach, extensive wine list, tableside cheese cart and rich, complex flavors. 11401 Bellflower Road, Cleveland, albatrosbrasserie.com
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1. Onion soup gratinee ($12). Fragrant and overflowing with melted Swiss and gurere, braised beef puts a spin on this well-known dish. “I just wanted to do something that I would eat,” says Bruell.
2. Duck confit ($34). In Bruell’s version of the traditional dish, meat is cured; cooked slow; doused in duck fat and then seared until crispy before service, when it’s finished with a sherry vinegar gastrique and whole grain mustard sauce. The process takes three days. “Confit is old school cooking,” says Bruell. “We started this restaurant doing dishes that you see in the ’40s, ’50s, ’60s or 100 years ago.”
3. Chocolate Napoleon ($10). Despite a robust dessert menu, Bruell knows “Cleveland’s a chocolate town.” This chocolate mousse, layered between phyllo dough and brushed with sugar and honey, is the perfect way to get that chocolate fix.
Cleveland star chef Dante Boccuzzi established his Tremont-basement hotspot by committing to consistency and sourcing top-notch fish weekly from Japan. “We keep all these signature staple dishes, because that’s why people fight to get in,” Boccuzzi says. 2247 Professor Ave. B, Cleveland, danteboccuzzi.com/ginko-restaurant
1. Eye of the Tiger ($14). A tangy blend of pickled shiitake mushrooms, pickled burdock root and fresh-as-can-be oysters, with dollops of spicy mayo and eel sauce in the center, make up this edgy specialty roll. “When you make it, it looks like a pair of eyes staring at you,” Boccuzzi says.
2. Sake toro aburi ($9). Salmon belly, the fattiest part of the fish, is paired with miso mayo and shredded white onions — flavors that blend into a savory swirl, without being too fishy. “It’s a good piece of nigiri for people that maybe don’t always want raw fish,” Boccuzzi says.
3. Tamago ($6). Ginko’s menu relies on the quality of fish, but the tamago — a simple egg-based omelet nigiri — employs a different technique. Light, airy and balanced, the vegetarian-friendly bite finishes sweet. “It’s a dish of skill and precision,” Boccuzzi says.
Opened: 2022
Located: Ohio City’s Hingetown
Seats: 100-plus
Style of Cuisine: Indian-
inspired small plates
Key Players: Co-owners
Douglas Katz and Todd Thompson
DON’T WORRY: The lights are up and the music is down — a bit. After a dramatic renovation of an old machine shop, a buzz engulfed the 6,000-square-foot restaurant. The Mediterranean interior instantly became one of the city’s most transformative dining rooms. But dim lights and loud music, designed to starve the senses and heighten the smell of the spices, scared some. “We wanted to have this spirited, theme sort of feel,” says chef-owner Douglas Katz. “We wanted to create an adventure.” Luckily, small concessions didn’t stamp out an audacious soul. Shareable plates of soft clay bread ($6); beetroot raita yogurt ($11), a bright pink dip that’s sweet and tangy; and spicy sloppy Joe with keema venison-tomato curry ($19) work best in tandem by providing a dipping vessel and a creaminess that cuts the spice. Still, dishes such as the crispy puris ($13), a potato salad-stuffed wafer or the popcorn chicken ($16) flavored with barbecue sauce and serrano chilies stand alone. Any adventure benefits from a guide, so we suggest letting the chef-curated menus at least steer you in the right direction. 1430 W. 28 St., Cleveland, ambacle.com
Dinner and drinks : At Amba or its adjacent cocktail lounge, order craft beverages such as the a5 ($14) with chai bourbon, mango puree, yogurt and orange liqueur or the tiki-adjacent a2 ($14).
Opened: 2017
Located: Downtown
Seats: 500
Style of Cuisine: Steakhouse
Key Players: Owner Malisse Sinito, chef Brandon Veres
A HANDFUL of restaurants vie for the honor of best steak in Cleveland, but only one pairs that hunk of beef with the most incredible atmosphere — and that’s Downtown’s Marble Room. Dining at Marble Room is truly about the full experience. The restaurant’s marble columns and vaulted ceilings make use of a former bank built in the late 1800s by the three sons of President James Garfield. “We wanted to turn people’s expectations upside down a little,” says Malisse Sinito, president of Savour Hospitality
Opened: 1964
Located: Downtown
Seats: About 30
Style of Cuisine: Old school deli
Key Players: Owner Freddie Slyman, chef Sam Slyman
SLYMAN’S ISN’T JUST corned beef ($19.50). Of course, when the lunch rush brings an influx of families, laborers, office workers and cops, pink shrapnels of brisket — brined with a proprietary, garlic-heavy recipe from Grobbel Meats in Detroit — fly off the automatic slicer, as frantic workers pile fistfuls on rye bread. “The taste is
Group. “We wanted to re-imagine this opulent experience in a more modern way, or a more sexy way that’s different than what you would expect.” But executive chef Brandon Veres’ menu ensures a trip to Marble Room isn’t all flash. The 18-ounce Delmonico steak ($88) is cooked to a medium rare as is the 12-ounce filet ($59). Even better were the shareable side dishes, like potatoes au gratin ($14) or Brussel sprouts ($17), coated in bacon, goat cheese and balsamic reduction. “We’re here to offer an experience,” says Veres. 623 Euclid Ave., Cleveland, marbleroomcle.com
10 : That’s how many different steaks are on the regular menu at Marble Room, although some might be added as specials.
unique to Cleveland,” says owner Freddie Slyman, son of the late founder Joe Slyman. But too many overlook the pastrami ($19.50), a gorgeous sandwich of thinly sliced, blushing-red beef and charred brown peppercorn. Grobbel Meats smokes navel brisket, from the underside of the cattle, for months before Slyman’s tosses it on the grill for a bacon-flavored crisp before plating. Order rye with mustard and a side of horseradish sauce. “It’s a family-run place, which adds to the ambiance and mystique and originality, but also we know exactly how to cook the corned beef. Exactly how to slice the pastrami,” Slyman says. “That consistency is key to having a traditional, memorable restaurant.” 3106 St. Clair Ave., Cleveland, slymans.com
Family Matters: The next generation of Slymans, Nadia and Meredith, are already working behind the slicer.
DOING A STEAKHOUSE well in 2024 is not easy. Since the foodie wave of the late 2000s, those for whom food is as much a hobby as it is nourishment have yearned for newer, bigger, more photogenic and more exotic (whatever that means).
A steakhouse isn’t any of that. We’ve all endured enough tough cuts, mediocre mashed potatoes and environmental drudgery to get too excited over a new steakhouse. We’d rather try foreign street food, beer-infused doughnuts or trendy small plates than return, again, to the tired American classic.
That means, if you’re going to do a steakhouse in 2024, you better make it damn good — impeccable even — which is exactly what restaurateur Doug Petkovic has done with Heritage Steak & Whiskey, this year’s reader-voted Silver Spoon Award winner for Best New Restaurant.
Petkovic spent two meticulous years turning the former Fleming’s Prime Steakhouse at Eton Chagrin Boulevard into a modern temple to meat, seafood and bourbon.
“Those blue walls were painted 12 different times because I
wasn’t happy with the color of blue that came out,” Petkovic says. “If you’re going to do something like this, you want it to be pretty special.”
With 166 total seats, the restaurant splits into two rooms: a casual front barroom and a contemporary, elegant dining room. Tables and booths serve as many as six, but the best seats in the house are the four two-person, C-shaped banquet tables, which give both diners a view of the dining room action (and a chance to cuddle up).
Speaking of action, the servers jolt and the crowd buzzes. The open kitchen brings the drama. Steak and seafood are prepared tableside, including the 32-ounce tomahawk ($125) and the 40-ounce porterhouse for two ($165), which are carved from and reassembled on the bone, and the Dover sole ($85), which is filleted deboned right in front of you. Even the creme brulee ($12) is flamed tableside.
A rare, curated selection of eight cuts is cooked over a hardwood with lump charcoal. The cap steak ($85), for example, is
a juicy, flavorful steak that comes from the outer rim of a ribeye and is rolled into a wheel. Still, don’t let the price push you from the menu’s cheapest steak, the American wagyu hanger ($45). Served with a side of bone marrow (ask for bread to spread it on), the long, thin, well-marbled cut is perfect for the high-heat treatment of the live-fire grill, which provides a crispy outer char that descends in rings to a pink center.
“You can have a Chevy or a Lamborghini — there are different levels in life,” says Petkovic. “We get the best possible product we can and cook it over live fire, which, I think, is the best way to cook a steak.”
Sides such as the French onion twice-baked potato ($14) turn the familiar on its head with Emmenthaler, a rich raw cow’s milk cheese with a sweet, nutty flavor and caramelized onions. But don’t overlook the seafood dishes, which are more abundant than the beef options. In the scampi romesco ($20), grilled shrimp lies in a creamy romesco sauce, sprinkled with fatty and buttery Marcona almonds, that you’ll want to lick off the plate. The seared Maine diver scallops ($43) sit atop long, flat tagliatelle pasta and a slightly spicy, creamy roasted red pepper sauce.
If you forgot that whiskey is in Heritage’s name, the wall of more than 400 bottles is a good reminder. The bourboncentric menu also offers other American types as well as Irish, Japanese and Canadian whiskeys. Splurge on the 20-year Pappy Van Winkle ($350) or the 128-proof Willet Family Estate 8 Year Bourbon OHLQ Single Barrel ($225), or save a few with the perfectly respectable Wild Turkey 101 ($10) or the wheated Weller Antique ($19). Cocktail drinkers should trade the old-fashioned for the vieux carre ($17), which pairs Old Forester 100 rye with cognac, sweet vermouth, Peychaud’s and angostura bitters for a savory and complex sipper.
“We used our knowledge and experience to put together some interesting whiskeys that wouldn’t cost you an arm and a leg, and then you could pay more for something that you could never get before,” says Petkovic. “We wanted to create an experience.”
The knowledge and experience that Petkovic, a longtime partner with Michael Symon on the former Lola Bistro, has earned over his nearly 40 years in the industry oozes out of every one of Heritage’s pores. Trendy is great. We’re constantly on the lookout for what’s next. But Heritage Steak & Whiskey proves that quality beats trends, every time. 28869 Chagrin Blvd., Woodmere, heritagesteakandwhiskey.com
ABUNDANCE Chef Liu Fang brings Cleveland Chinese cuisine into the 21st century with her take on her native country’s northern cuisine, including dumplings, buns and spicy noodles.
AU JUS This small but sparkling storefront in Parma might be the busiest restaurant in Northeast Ohio. The draw: pitch-perfect Chicago-style Italian beef sandwiches topped with crunchy, spicy giardiniera and served with the namesake gravy.
THE JUDITH The chic Lorain Avenue cafe feels like a movie as you waste your day away snacking across the French-inspired morning, lunch and evening menus and bask in vintage knickknacks and decor.
PATRON SAINT With a big, bright window opening to Detroit Avenue, the bar and cafe in the historic Vitrolite Building has already perfected its Italian take on all-day cafe core with snacks, specialty coffees and spritzes.
POPPY The East Side expansion from James Beard-nominated chef Jill Vedaa and Jessica Parkison of Salt offers heartier seasonal dishes in a cute old house with a bumping patio on Larchmere Boulevard.
THE RESERVE After 15 years as Umami, that Chagrin Falls property was reimagined as The Reserve, a dimly lit lounge offering excellent cocktails and small plates. The addition of a 10-seat black walnut bar means that diners can slip in for a spontaneous drink and a bite.
TITA FLORA'S At Tita Flora’s, chef and owner Flora Grk offers an authentic baseline experience for newcomers to Filipino food. Her food is accessible, exciting and boldly flavored, with classics like pancit, sisig and pork adobo singing with sweet, sour and salty notes.
TRIPPI ITALIAN SPECIALTIES Simple yet effective is the name of the game at Anthony Zappola’s casual Ohio City Italian joint with just four traditional subs, pasta and pizza.
WOLF PACK CHORUS Little Italy needed something fresh, and the East Side neighborhood got it in the fun, upscale offerings in the former Club Isabella space.
It’s been a big year for the folks at Cordelia. Since being named last year’s Best New Restaurant, they’ve been doing anything but resting on their laurels. For one thing, the restaurant is still packed to the gills every night — and oh, yeah, chef-partner Vinnie Cimino was nominated for a James Beard Award. You could say things have been going well. 2058 E. Fourth St., Cleveland, cordeliacle.com
All-time favorites. First-timers and indecisive visitors should opt for the Bellie Up, Cordelia’s tasting menu. The kitchen staff chooses six to seven dishes, including a few fan favorites. “We like to change and do different things,” Cimino says, “but the hits are hits for a reason.” Dig into crowd pleasers like the carrot muhummara, the corned lamb and the burger box, a splittable cheeseburger modeled after White Castle’s sliders.
Opened: 2021
Located: Chagrin Falls
Seats: 176
Style of Cuisine:
Italian-American steakhouse
Key Player:
Owner Rick Doody
RESTAURATEUR RICK
DOODY and Hyde Park
Prime Steakhouse proprietor Joe Saccone opened JoJo’s Bar with one goal: to establish a destination eatery in the former space of the beloved Gamekeeper’s Taverne — one that modernized the checkeredtablecloth, marinara-drenched steakhouse. The decor blends classic Italian and Hunting Valleyinspired equestrian elements, while the menu reflects the knowledge of Italian cuisine Doody developed as owner of Bar Italia and the nowshuttered Bravo/Brio. The Saffron Shrimp Garganelli ($17 appetizer/$29 entree) is a painstaking recreation of sauteed shrimp in a subtly spiced saffron cream sauce over the dish’s namesake pasta that Doody and his wife first enjoyed in Florence. “After trying for a long time, we were able to perfect it,” Doody says. But the bite we’re still craving is the spicy vodka rigatoni ($14 appetizer/$26 entree). The thick sauce, which packs a respectable kick that company culinary director Patrick Granzier attributes to the Calabrian peppers, is so good that we scraped the bowl to get every drop. 87 West St., Chagrin Falls, jojosbar.com
Saucy Secret: A JoJo’s chef befriended a bartender at the Las Vegas outpost of renowned New York restaurant Carbone to learn the key ingredient in the eatery’s signature spicy vodka sauce: low-acid New Jersey tomatoes.
Farmers market. Cordelia’s menu items don’t rotate as often in the winter as they do during warmer-weather months. When spring hits, though, Cimino and his staff can’t help but wild out a little in celebration of the arrival of fresh, colorful produce like asparagus, ramps, rhubarb and peas — and that usually means menu changes galore. “We’re celebrating our Midwestern heritage,” Cimino says. “It’s a way of life. It’s how we grew up.”
Doting dad. As much as Cimino loves supporting local farmers, he’s even more fond of his own backyard, which is home to both mulberry and black walnut trees. During peak season, he takes his three kids out to collect the spoils. Together, they make jams, vinegars, nocino and more. “We can’t do it forever, so we make sure to go and get as much as we can when we can,” he says.
Opened: 2013
Located: Shaker Square
Seats: 80
Style of Cuisine: French
Key Players: Owner
Brandon Chrostowski, Chef Juwati Jackson
IN NOVEMBER, Edwins Leadership & Restaurant Institute hit its first doubledigit birthday. But things go further back for founder Brandon Chrostowski. “Ten years of being open,” Chrostowski says. “It was 10 years before that, trying to get it off the ground.” The shop stands out in the city’s dining scene for both its stellar French cuisine and for its work training formerly incarcerated Clevelanders. Techniques here are bold and flavorful, noticeable in classically hoity-toity dishes like the garlicky escargots ($14) and down-to-earth entrees like the mushroomy le burger ($36), served with a side of crispy, fancified goose-fat fries. (Tip: pair this dish with a glass of Edwins own cabernet sauvignon/ merlot ($11).) But the restaurant’s most popular dish — a highlight for customers and the classes of trainees that cycle through Edwins alike — resonates in its combination of technique and flavor: the paupiettes de merou ($35), a fine slice of grouper wound in a delicate, paperthin potato wrap, served slathered in a buttery sauce. It’s a dish of pure skill — and it’s emblematic of this restaurant that’s thoughtfully centered in skill-sharing and community engagement. 13101 Shaker Square, Cleveland, edwinsrestaurant.org
“ Eat Well, Do Good”: Edwins’ mission is emblazoned on its menus.
In a building you could almost miss off the beaten path, Ohio City’s ultra-cool, artfully branded pizza shop would be right at home in a bigger city like Los Angeles or New York, where chef and entrepreneur Vincent Morelli learned to make pizza. Thankfully, this wood fired pizzeria is all Cleveland’s. 5010 Lorain Ave., Cleveland, centspizza.com
1. Sunday gravy ($18). Inspired by his grandparents’ Sunday pasta dinners, Morelli uses his grandmother’s meatball recipe. “This pizza is basically that Sunday pasta sauce but built onto a pizza,” he says. “The smell and taste are nostalgic for me.”
2. Cherry pie ($20). This savory and sweet pizza offers tomato sauce, mozzarella cheese, spicy Italian salumi and dollops of ricotta cheese dotted with syrupy Luxardo cherries and sprigs of fresh mint.
3. Canchovy with Wonderbread ($16). High-grade Ortiz Cantabrian anchovies cure in salt for five months before being hand-filleted and packed in olive oil. Cent’s serves them over a bed of parsley with butter and lemon juice. “It’s salty and umami from the anchovies and tangy and creamy from our house-cultured butter,” Morelli says. Spread the concoction over a hunk of puffy Wonderbread.
IN EXISTENCE FOR CENTURIES, tinned fish is hardly a new concept. But as far as “trends” go, this one shows no signs of letting up. What began as a pandemic-era curiosity has evolved into a day-to-day delight that’s being sold — and served up — at numerous local restaurants and retail shops.
“I have to give the nod to TikTok and other forms of social media because it’s become one of the top-trending items,” says Tom Leguard, the resident cheesemonger at Astoria Cafe & Market in Gordon Square. Since Astoria opened in 2016, the selection of tinned fish has grown to more than 30 — right alongside the demand, he adds.
The specialty food’s current popularity stands in stark contrast to the attitude that prevailed in this country just a few short years ago. To many, “fish in a can” conjures images of stinky sardines consumed by people who can’t afford fresh seafood. Chef Natasha Pogrebinsky of South Side in
Astoria Cafe & Market
Playfully named #Tinfishtok ($25-$30) on the menu, Astoria’s tinned fish board is a colorful bounty of pickled peppers, fresh veggies, whole-grain mustard, housemade aioli and sliced bread. On offer are Matiz-brand sardines, mussels and octopus.
Tremont says that’s a uniquely American viewpoint.
“Many people don’t understand that there is such a thing as a tinned-fish delicacy,” she says Historically, the best products have hailed from Spain, Portugal and Italy, but seafood-rich regions in America are getting in on the act. While sardines first come to mind, those tins are lovingly packed with mussels, razor clams, cockles, scallops, lobster and sea urchins. The seafood can be grilled, smoked, packed in olive oil or whipped into a spread. The best selections can be found at Mediterranean Imported Foods at the West Side Market, the Wine Spot in Cleveland Heights and Yeleseyevsky Deli in Lyndhurst. Increasingly, tinned fish is popping up on restaurant menus around town. At places like Astoria, South Side, Patron Saint, Cent’s Pizza and The Judith, select tins are opened and served with various accoutrements.
The main draw at this buzzy Ohio City pizzeria is the wood-fired pie, but regulars know to start with some tins. Cent’s is one of the few places in town that stocks Güeyu Mar, a gourmet brand from Spain. Before going into the cans, seafood like sardines, razor clams, red tuna and squid are grilled over wood, giving them a remarkable flavor and texture.
The Judith Tinned fish is the perfect match for the effortlesselegant vibe at the Judith in Ohio City. At this all-day cafe, tins of U.S.-based Minnow ($13.50-$18) are cracked and served in various forms. We adore the “dressed tinned fish” platter loaded with greens, cheese, olives, cornichon, crostini and your choice of tin.
Greater Cleveland’s best ramen and, arguably, sushi lives in a strip mall 20 minutes east of Downtown. Inside, you’ll find a bar manned by sushi chefs ready to guide you through rare offerings and over-the-top rolls, while servers hustle out ramen with a range of complex flavors that range from sweet and savory to knock-your-pants-off spicy. 34302 Euclid Ave., Unit 1-2, Willoughby, isshoniramen.com
No stone unturned. Executive chef Ryan Endrian and his staff are students of sashimi, maki and nigiri. Fanatical about every detail, the team flies in fish from Tokyo and even tests the water quality to make sure it’s optimal for the sushi rice. “There are only a few ingredients in nigiri, so there’s nowhere to hide,” says Endrian.
Opened: 2019
Located:
Cleveland Heights
Seats: 80
Style of Cuisine: Mediterranean Mezze
Key Players:
Co-owners Douglas Katz and Todd Thompson
HOW DO YOU maintain a buzz? If anyone knows, it’s owner-chef Douglas Katz, who operated Fire in Shaker Heights for 20 years. “After a few years, your staff can grow on their own, and you’re able to step away a little bit,” says Katz, who has since opened Amba, the dark sister to Zhug’s bright banquet-lined dining room. “Exploring other things keeps the juices flowing.” After five years (three outside the pandemic), the Cleveland Heights Mediterranean spot is as exciting as ever. Build-your-bite remains the best approach to a menu still centered around its namesake green, spicy chutney. Dip flatbread ($7) into hummuses topped with nigella seed and burnt onion ($13) or curried lamb and apricot ($16). Pair that with classics like the smoked octopus ($19) and purple potato in saffron aioli and the beef kofte ($18) with smoked feta, shaved fennel and radish. Cover a new addition like the Pacific lingcod cakes ($18) with horseradish, pickled shallots and frisee in creamy labneh ($7). After nearly three decades, Katz remains a symbol of new sensations and infinite possibilities. 12413 Cedar Road, Cleveland Heights, zhugcle.com
Hiding in Plain Sight: After looking around the world for the best tahini, the cuisine’s essential sneaky ingredient, Katz found a company here in Ohio, SoCo (formerly named Seeds of Collaboration).
A new home. When COVID-19 restrictions tightened in Los Angeles, owner Johanes Jonathan, originally from Indonesia, chose Cleveland to open his Japanese joint, as well as a poke spot in Mentor. “We fell in love with Cleveland,” he says.
Heating up. Perfect for Cleveland weather is the spicy tonkotsu ramen ($16.99) with a soft-boiled egg, pork belly, kikurage mushrooms and a house blend of nine chilies (plus ghost pepper if you dare to surpass spice level 3). “I never go higher than two,” Jonathan says.
Coming soon. The Issho Ni team is finalizing the location and concept of a reservation-only izakaya tasting menu with more than 20 courses in a trendy neighborhood on the West Side of Cleveland. “We want to change the sushi scene in Cleveland,” Jonathan says.
At this Ohio City brunch spot, Karen Small employs the farm-to-table practices that made her now-shuttered Flying Fig beloved. Her spin on regional comfort staples is enough to coax even avowed morninghaters out of bed. If that’s you, don’t worry: Juneberry is adding dinner soon. 3900 Lorain Ave., Cleveland, juneberrytable.com
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1. Ohio spelt pancakes ($13). Small’s love of whole wheat in a pancake inspired the addition of spelt, a grain very much like whole wheat that “gives it kind of a warmth, kind of a heartiness without being heavy — they’re just light as a feather,” she says.
2. Diner burger ($14). Forget the fresh Ohio beef, American cheese, pickles, shredded lettuce, caramelized onions and locally made milk bun. Creamy, spicy comeback sauce, a classic Southern condiment that originated in the ‘30s or ‘40s, completes this smash burger. “We love it,” she declares. “We put it on freakin’ everything!”
3. Cheddar & chive biscuit ($4). Juneberry’s irresistible starter owes its signature status to Small’s technique of folding and rolling the dough, a process called lamination, to achieve a lighter, flakier texture. “It’s sort of like [how] you would fold puff pastry,” she says.
Opened: 2019
Located: Ohio City’s Hingetown
Seats: 33
Style of Cuisine:
Live-Fire Mediterranean
Key Player: ChefOwner Athan Zarnas
HAVE YOU HEARD OF this Mediterranean small plate spot hidden away on Church Avenue yet? “We’ve been open for five years now, and people are still finding us all the time, which is great,” says chef-owner Athan Zarnas, who is likely lording over the open flames of the live fire. “Surprisingly, more out-of-towners dine with us than Clevelanders.” If you haven’t visited, you’re missing out on classics like the lamb ssam for two ($64), a build-your-own lettuce wrap dish with pulled meat, veggies, house sauces and ancient grains from the Mediterranean region. If you have stumbled upon the place, try a seasonal addition, like the spring menu’s pork chop milanese ($40), which diverts in the Thai direction for a butterflied, 12-ounce chop with a green curry sauce and accouterments like peppers, shallots and herbs. If you really want to taste the grill’s smoke, head for the rotating grilled or charred vegetables, which Zarnas says often absorb more flavor than meat. Right now, you’ll find grilled cabbage ($16) with yogurt, peanut dukkah and chili. 2912 Church Ave., Cleveland, aleacle.com
Last Call: Every iteration of Alea’s seasonal menus feature a bright and buoyant panna cotta, which is light enough for the dessert-averse to enjoy.
Opened: 2017
Located: AsiaTown
Seats: 50
Style of Cuisine: Shanghainese
Key Players: Chef
Edmond Tsui, Owner LJ
IF LJ SHANGHAI is open, you’re likely to see — and hear — the restaurant’s namesake, LJ. And she’s likely to be very busy. At the tail end of a bustling Tuesday night shift, she sits for an eight-minute interview and shares the inspiration behind the shop: “I craved my hometown food,” she says. “It’s my comfort food.” Her soup dumplings ($8) became famous at neighborhood potlucks before she and her husband, Edmond Tsui, opened the restaurant in 2017. The dumplings are just a part of this restaurant’s offering of mouthwatering textures and flavors. There are also the light, crunchy cucumbers ($7), the flavorful, spicy (but nottoo-spicy) chaoshou ($10), the meaty, chewy pan-fried beef noodles ($17) and the fall-offthe-bone, bite-sized sweet and sour ribs ($11). It’s a menu of uncompromising quality and careful selection, showcasing an authentic kind of Chinese food beyond the iterative fast-casual and takeout box spots of every neighborhood. It’s special beyond the flavors, too. “When I run this business, I’m trying not to just bring food to the people,” LJ explains, “also I want to bring our culture to the neighborhood.”3142 Superior Ave., Cleveland, facebook.com/ljshanghai
150: The number of soup dumpling orders LJ makes on a busy day.
Opened: 2016
Located: Fairport Harbor Seats: 44
Style of Cuisine: Spanish-Inspired Tapas
Key Player: Chef Rusty James Phillips
RUSTY JAMES PHILLIPS’ intimate small plates restaurant is as far off the beaten path as the beach town, Fairport Harbor, that he calls home. Like that beach, its location makes it an underappreciated gem.
Phillips elevates the familiar, like in Punk Rock Chicken ($16), a spicy thigh from Peninsula’s Heritage Farms served with potatoes and citrus habanero BBQ baked beans. The chef is often spicing things up, figuratively and literally. The mussels ($18), for example, sit in Mexican chorizo, white bean and a paprika-infused tomato broth rather than garlic and wine. “The idea is treating high end ingredients like the venison (a $25 tenderloin served with bok choy) with as much care as the humble chicken,” Phillips says. With 14 craft cocktails, including the Stargazer ($14), a passionfruit Arnold Palmer-like tiki, the beverage program alone is worth the drive — and also be sure to hit the zeroproof Mambo No. 5 ($14), with Aperol, guava grapefruit cordial, pink peppercorn and lime. 320 High St., Fairport Harbor, thepompadourbar.com
New Possibilities: Phillips is readying a new concept directly next door to the Pompadour with a wine bar and tastings.
Since 2018, Cleveland native Brian Ruthsatz has dished out a few exciting concepts on Lakewood’s Madison Avenue. He started with shareable, gourmet sliders and creative twists on pies. Today, however, Rood has shifted from sliders to hearty Midwest eats with seasonal ingredients. 17001 Madison Ave., Lakewood, rfpie.com
Far from ordinary. With a camper serving station and an art deco reader board, the decor is Miami-inspired. “It’s fun,” says Ruthsatz. “You smile as you walk in.”
Midwest dreaming. Executive chef Josh Erickson wants to Midwest Americana on its head. When wunderkind chef Rachelle Murphy handed him the reigns eight months ago, razor clams were his first addition. “He loves Asian influences,” Ruthsatz says. “We love when people say ‘I’ve never heard of this.’”
Back again. Sliders are finally making a comeback. After abandoning this shareable concept during the COVID-19 pandemic, Erickson also plans to offer koji rolls, a recipe he’s been working on since fall, with meats like pork belly and other carnivore or vegan options. “We get emails probably once or twice a week” asking to bring back the gourmet sliders and Koji rolls from the original menu, says Ruthsatz.
A grown-up pie. In the bustling Lakewood foodie landscape, the late-night pie bar and “boujee coffee” spot holds its own. “How can we make that a pie that people get excited about?” says Ruthsatz. The team has the “challenge to come up with something brand new,” like the Brandy Banana ($7.75) with brandy spiked pudding, bananas, Nilla wafers, whipped cream and caramel drizzle or the chocolate tahini custard ($7) with chocolate ganache and coconut crust.
New Restaurant
1. Heritage Steak & Whiskey
2. Poppy, a Salt+ Restaurant
3. Boom’s Pizza
Downtown Restaurant
1. Lago East Bank
2. Cordelia
3. Marble Room Steaks & Raw Bar
East Side Restaurant
1. Heritage Steak and Whiskey
2. The Pompadour Bar & Tapas
3. JoJo’s Bar
South Side Restaurant
1. The South Side
2. Fat Cats
3. Sérénité Restaurant & Culinary Institute
West Side Restaurant
1. Salt+
2. Sarita a Restaurant
3. Wine Bar Rocky River
Local Chef
1. Fabio Salerno, Lago East Bank
2. Douglas Katz, Amba/Zhug
3. Kevin Wang, Sora
Fine Dining
1. Pier W
2. Cru Uncorked
3. Marble Room Steaks & Raw Bar
Food Truck
1. Fahrenheit
2. Parilya
3. Cocky’s Bagels
Cheap Eats
1. Cocky’s Bagels
2. Mason’s Creamery
3. Cilantro Taqueria
Seafood
1. Sora
2. Blue Point Grille
3. Pier W
French
1. L’Albatros Brasserie and Bar
2. Le Petit Triangle Cafe
3. Tartine Bistro
Italian
1. Lago East Bank
2. Luca Italian Cuisine
3. Bruno’s Ristorante & Catering
Indian
1. Amba
2. Indian Garden
3. Cafe Tandoor
Chinese
1. Li Wah Restaurant
2. New China King Chinese Restaurant
3. LJ Shanghai
Japanese
1. Sora
2. Ginko Restaurant
3. Goma Restaurant
Vietnamese/Cambodian
1. Saigon Restaurant & Bar
2. Phở Thắng Café
3. Superior Phở
Thai
1. Thai Thai
2. Banana Blossom Thai Cuisine
3. Brown Sugar Thai Cuisine
Mexican
1. Momocho
2. El Carnicero
3. Avo Modern Mexican
Greek
1. Astoria Cafe & Market
2. Taza - a Lebanese Grill
3. Greek Village Grille
Middle Eastern
1. Aladdin's Eatery
2. Taza - a Lebanese Grill
3. Zhug
German/Central European
1. Das Schnitzel Haus
2. Der Braumeister
3. Hofbräuhaus Cleveland
Spanish/Portuguese
1. Mallorca
2. Quisqueya La Bella
3. Salt+
Latin American/Puerto Rican
1. Empanadas Latin Street Food
2. Barocco Arepa Bar
3. Rincon Criollo
Caribbean/Jamaican
1. Irie Jamaican Kitchen
2. Yum Village
3. (tied) Gar and Mar
3. (tied) UJerk Caribbean Eatery
African
1. Habesha Ethiopian and Eritrean Restaurant
2. Zoma Ethiopian Restaurant
3. Yum Village
Soul Food
1. Zanzibar Soul Fusion
2. Angie’s Soul Cafe
3. Momo’s Restaurant and Social Lounge
Bagels
1. The Cleveland Bagel Co.
2. Cocky’s Bagels
3. Bialy’s Bagels
Ribs/Barbecue
1. Mabel’s BBQ
2. Real Smoq’ed BBQ
3. Woodstock BBQ
Steakhouse
1. RED the Steakhouse
2. Marble Room Steaks & Raw Bar
3. Fahrenheit
Pizza
1. Boom’s Pizza
2. Pizza 216
3. Il Rione
Burgers
1. Wine Bar Rocky River
2. Heck’s Cafe
3. Doinks Burger Joint
Appetizers/Small Plates
1. Wine Bar Rocky River
2. Blue Point Grille
3. Cordelia
Desserts
1. Mitchell’s Ice Cream
2. Rood
3. Sophie La Gourmande
Coffee
1. Lekko Coffee
2. Propaganda Coffee
3. Rising Star Coffee Roasters
Sandwiches
1. Herb‘n Twine Sandwich Co.
2. Larder Delicatessen & Bakery
3. Slyman’s Restaurant
Soups
1. Souper Market
2. Zoup! Eatery
3. Jack’s Deli and Restaurant
Sushi
1. Sora
2. Ginko Restaurant
3. Goma Restaurant
Vegan/Vegetarian
1. Cleveland Vegan
2. Nature’s Oasis
3. Tommy’s Restaurant
Takeout
1. Sora
2. Aladdin’s Eatery
3. Choolaah
Brunch
1. Lago East Bank
2. Pier W
3. Cordelia
Wine List
1. Lago East Bank
2. Cru Uncorked
3. Marble Room Steaks & Raw Bar
Cocktails
1. Sora
2. Cloak & Dagger
3. LBM
Brewery
1. Saucy Brew Works
2. Market Garden Brewery
3. Great Lakes Brewing Co.
Beer Selection
1. Buckeye Beer Engine
2. Game On Lakewood
3. Winking Lizard Tavern
Happy Hour
1. Market Garden Brewery
2. Rood Food and Pie
3. Luca Italian Cuisine
Sports Bar
1. Game On Lakewood
2. Buckeye Beer Engine
3. Winking Lizard Tavern
Gastropub
1. Market Garden Brewery
2. Pub Frato Gastropub
3. Stone Mad Pub
Outdoor Dining
1. Lago East Bank
2. L’Albatros Brasserie and Bar
3. Collision Bend Brewing Co.
View
1. Pier W
2. Summer Place
3. Luca Italian Cuisine
Deli
1. Larder Delicatessen & Bakery
2. Joe’s Deli & Restaurant
3. Slyman’s Restaurant
Pastry Shop
1. Presti’s Bakery
2. Sophie La Gourmande
3. Corbo’s Bakery
Bread
1. Leavened
2. On the Rise Artisan Breads
3. Blackbird Baking Co.
Cheese Selection
1. Astoria Cafe & Market
2. L’Albatros Brasserie and Bar
3. Old Brooklyn Cheese Co.
Wine Store
1. Rozi’s Wine House
2. Astoria Cafe & Market
3. The Wine Spot
A Monday in early April was one for the books. When the solar eclipse touched Northeast Ohio at 3:13 p.m., totality darkened the city and its suburbs for just under four minutes. Out-of-town visitors and Clevelanders alike viewed the April 8 phenomenon from driveways, parties and parks to get the best views. If you were here, you got one of the best experiences in the country — take a look back at what we saw on that historic day.
out
anywhere
The phases of the total solar eclipse, captured from Downtown Cleveland, showcased the sun during a period of high activity. Once the moon overlapped the sun, totality hit, and the sun’s atmosphere — the corona — became visible in a diamond ring of light outlining the moon. (Matt Shiffler)
The Great Lakes Science Center hosted its Total Eclipse Fest April 6-8, combining arts performances with scientific demonstrations. On Monday, it became a destination, hosting NASA’s live TV coverage of the event, along with crowds of Clevelanders and visitors yearning for one of the city’s best views of the sky. (Matthew Chasney)
Thank you to the ECLIPSE GLASSES sponsors for making the magnificent event safe and fun for our readers and the April issue so special.
“My goal is to help anyone who wants to learn about it so they can expand their interest in pickleball,” says Warsinskey, 72, who picked up pickleball five years ago. He now maintains an email list of 1,800 people who scroll his newsletters for highlights such as announcing special events like designated pickleball nights at Cavaliers and Guardians games (paddle swag included) to local pickleball fundraisers.
Most of all, he is tickled to talk pickle.
“Anyone can play,” says Warsinskey of Lakewood, adding that he knows plenty of 90-year-olds who take to the court. “It’s a very friendly, social sport and you don’t have to feel like you’re not athletic enough.”
Staying active and exercising mental dexterity are just a couple of reasons older adults (and anyone) take to the sport. It’s an unintimidating mashup of tennis, ping pong and racquetball with
a right-sized court and a gentle learning curve.
This explains the sport’s surge. The Sports and Fitness Industry Association reported a 158.6% increase in new participants during the last three years.
The 18 to 24 and 65-plus age groups are tied for the second-most participation, with 35 as the average age.
The sport’s can-do nature is a win in community senior centers.
“Any size, shape and age can play this game,” says Kate Toohig, director of wellness and engagement at the Mandel Jewish Community Center.
“It’s a sport that is accessible, doesn’t require a lot of equipment, you’re covering a manageable space and it promotes healthy aging.”
You can have two left feet, a weak
backhand and the stamina of a sloth. Or you can reinvigorate your inner athlete like Gene Weiss, 63.
“I was always intrigued, but thought, ‘It doesn’t look like much,’ and I know the perception is it’s an old person’s sport,” says Weiss, who picked up the sport at Mandel Jewish Community Center.
Boy, was he wrong.
“I played sports my entire life, and this is a workout — I play for two hours and I’m beat,” says Weiss, adding that
“Any size, shape and age can play this game. It’s a sport that is accessible, doesn’t require a lot of equipment. You’re covering a manageable space, and it promotes healthy aging.”
his knees allow him to rally hard three days a week and sometimes he’ll steal a fourth game.
Weiss admits he “plays up.” He joined a Western Reserve Racquet Club and competes. The Shaker Heights resident took home first place
in a 3.5 division during the JCC’s third annual Paddle Battle this March with his partner Theresa Crystal. Much like tennis, pickleball prowess is rated based on skill from 1.0 “just starting” to 5.5+ “top caliber” levels.
Mike DiCarro, who retired from Nestle six years ago, started a parttime job at the Solon Recreation Center for “something to do” and fell into pickleball after he was asked to monitor some courts. “It becomes part of your life, and you don’t even realize it,” he says, relating that Solon Senior Center attracts up to 80 people daily to its indoor and outdoor courts. A senior league meets on Wednesday evenings and has grown
from eight teams to an expected 16 for summer.
But with open, rotational play for three levels Monday through Thursday, “you put your paddle in and play whoever,” and, DiCarro adds, “it gets you out of the house.”
You might not take great strides across the pint-sized court. “But you will get your steps in,” DiCarro says, adding that he lost 40 pounds since playing and averages up to 15,000 steps per day. “Those steps just pile up, and the game is great for your reflexes.”
Mimi Hargate, 77, picked up the sport during retirement. She’s the volunteer facilitator at Cleveland Heights Recreation Center, which opens its indoor and outdoor courts to anyone. She went from asking, “What’s that?” to playing almost daily.
“I organize groups, and we have volunteers who drill with players and
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The easy-entry sport appeals to all ages and stages, and there’s not a lot required to get involved.
Scour YouTube. “There are tons of beginner videos so you can see what the game is like, the strategy and how to score,” Hargate says.
Get equipped. Buy a paddle, and no need to overspend, Warsinskey says. You’ll find them online ranging from $20 to $250-plus, but he recommends spending about $50 and no more than $100 for a beginner. You’ll need balls — there are indoor and outdoor types. “Franklin X40s are the most popular,” he says. He recommends shatter-proof glasses, and tennis shoes vs. footwear for walking.
Find a group. Choose a level of play that suits your skills. Consider joining a clinic or taking a lesson. Some community centers and courts are manned by volunteers to facilitate play and offer pointers. Many organize group chats so you can find out when and where to play.
show them how to play the game,” she says of a come-one-come-all vibe.
Some come prepared to rally. Others come ready to learn.
“The speed can become intense when you’re in a ‘firefight,’” Weiss says of a rapid, hard-hitting exchange. Don’t assume because a person looks like an armchair athlete that these rallies are low-key, says Weiss, relaying instances when an unassuming opponent surprised him with “bizarre quickness.”
Toohig emphasizes: Anyone can get involved. “It’s a safe sport as long as you play at the level you should be playing,” she says.
Warsinskey says, “There are people in wheelchairs who play, and I know someone who had a stroke and they can all, in some way or another, play the game.”
Some adults who step into the mix
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Center Ridge Road Westlake, OH 44145 440-808-9275
surprise themselves.
DiCarro told a particularly softspoken woman who took up the sport with trepidation: “You came in like a lamb and you are a lion now!”
The social aspects of pickleball are just as beneficial as the movement it requires. “Playing in a group and being part of something develops relationships — and they can have some competition and camaraderie at the same time,” Toohig points out.
Mental health and movement go hand in hand.
Nearly 70% of adults reported reduced stress and anxiety after playing pickleball, and 64% called the sport “uplifting,” according to a report by Carewell, which surveyed 1,000 Americans about the impact of pickleball on
their psyche.
“I have 100-plus new friends,” Weiss says, relating that meeting people later in life isn’t all that easy. “There is a big social component, and it’s a very accepting group.”
You don’t need a partner. Roundrobin style play is open to anyone who shows up. Put your racket in the mix, wait for your name to be called, rotate in and out, and meet lots of new people. If you don’t click, each match is only about 15 minutes.
“We’ve had seniors bring their children and grandchildren here to play — and they’re all laughing and having a great time,” says Jen Herman, activity coordinator at Solon Senior Center, remarking on the multi-generational benefits of mingling with all ages.
Plus, there’s plenty of fun and games.
“I got a text from one of our players and she was like, ‘We are at the courts
and Jason and Travis Kelce showed up to play pickleball!’” Hargate says. “I’m like, ‘Oh, my gosh! I can’t believe I wasn’t there!’ Turns out, their bobbleheads were there but not the real Jason and Travis. She brought them to the game.” They had a good laugh.
A sharp side of the sport is how it keeps the mind moving, too. “You’re learning a new sport, so it’s a new skill — it’s not that difficult — and there’s satisfaction in that,” Hargate says.
Pickleball does require some strategy. “Depending on the level, you have to figure out where you are going to hit the next ball and what technique to use,” Toohig relates.
“You have to use your brain power, and it keeps you young,” she adds.
“You have to watch every move,” Warsinskey says, “but because it’s so active, when you get into the game, you can forget about things and just enjoy.”
1. Arden Courts Promedica Memory Care 28400 Center Ridge Road, Westlake 440-808-9275
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. Judson Manor in University Circle 1890 E. 107th St., Cleveland 216-532-1351
5. Judson Park in Cleveland Heights 1801 Chestnut Hills, Cleveland 216-532-1347
6. McGregor PACE at Forest Hill 14800 Private Drive, Cleveland 216-268-8600
7. McGregor Senior Living 14900 Private Drive, Cleveland 216-851-8200
8. McGregor PACE 26310 Emery Road, Warrensville Hts. 216-791-3580
9. Ohio Living Breckenridge Village 36851 Ridge Road, Willoughby 440-942-4342
10. South Franklin Circle 16600 Warren Court, Chagrin Falls 440-457-8280
Celebrating 25 years OF EXCELLENCE.
Discerning homeowners throughout Northeast Ohio trust Hurst Design Build Remodel to make their remodeling dreams come true. Hurst’s detailed process, innovative design, and fine craftsmanship combine to create an extraordinary remodeling experience. Learn more about our award-winning work by scheduling a consultation or stop in to visit our Design Center in Westlake, Ohio.
Discover excellence in design, planning and execution of home remodeling projects with the winners of this year's prestigious Contractor of the Year (CotY) Awards.
Get a sneak peek at this year’s expanded Remodeled Homes Tour experience, which includes a portfolio of open-house features, including a variety of trending designs and product showcases.
216-631-7764
info@NARIcleveland.com NARIcleveland.com
2024 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
Bailey Madek TH Custom Hardwood
Doug Roger Dollar Bank
Robert Schwarz, MCR, CRPM, UDCP, CKBR
Robert Schwarz Inc.
Tim Smelcer ISI Solutions
Mike Staffileno Chagrin River Co.
IT IS A PRIVILEGE TO BE PART of another wonderful issue of Remodel Ohio Magazine, which highlights many of the top home remodeling professionals from the Greater Cleveland Chapter of the National Association of the Remodeling Industry (NARI).
In this edition, you’ll find ideas and resources that will inspire you and help you plan your next home project.
Make sure you save the date and attend the annual NARI Remodeled Homes Tour coming this summer to a neighborhood near you! This is a unique opportunity for you to stroll through recently remodeled homes and see firsthand the design ideas and quality that went into each
home project. Learn about the stories behind the renovations, as well as the people who brought them to life.
Join us as we celebrate the best remodelers as we feature the Contractor of the Year (CotY) Award winners featured throughout these pages. Their work is truly inspirational and demonstrates the finest remodeling projects in the Land! It’s always remodeling season in Northeast Ohio, so there is no time like the present to begin planning your improvements and investing in your home. Use the resource guide and directory within this magazine to help you plan your next project with confidence knowing that these NARI companies represent the best in the industry.
AN EXPANDED 2024 NARI REMODELED HOMES TOUR INCLUDES A PORTFOLIO OF OPEN-HOUSE EXPERIENCES WITH TRENDING DESIGN ELEMENTS AND PRODUCT SHOWCASES. BY
KRISTEN HAMPSHIREUnlock the creative possibilities and gain inspiration from remodeling done right by NARI contractors during the 2024 Remodeled Homes Tour, a free progressive home tour taking place June 22 and 23. In addition to a full circuit of open houses geographically spread throughout the region, this year’s event will include design centers and product showrooms, where visitors can meet with professionals and see the latest in materials, appliances, surfaces and more.
“It’s a weekend of exploration,” says Dan Hurst, owner and COO of Hurst Design Build Remodel in Westlake, which will showcase a remodeled home on the tour. “It’s an opportunity to visit homes of different styles, see different projects and talk to remodelers about their work.”
Hurst adds, “You can always see pictures online, but it’s not the same as being in a space where you can see and touch the materials and experience the floor plan flow and how the colors and textures make you feel.”
Unlike a parade of newly constructed homes, the NARI Remodeled Homes Tour highlights practical problem solving in design and shows how existing properties can be transformed to suit modern needs. It’s relatable.
“When you walk through a home that was renovated for today’s families, you can talk to
professionals about how they overcame challenges — and people are always blown away at what’s possible when they see the ‘before’ of what the home was like and how it functions now,” Hurst says.
Also, many of the homes’ owners are on site to answer questions, another advantage, says Brian Pauley, owner, Remodel Me Today, Olmsted Falls. “You can hear firsthand from clients what it was like to work with a contractor and how they lived in a house under renovation,” he points out.
The homes tour fulfills a demand for inspiration and hands-on, in-person information gathering from a market of homeowners that is increasingly choosing to stay put and renovate rather than move, Pauley notices.
From the latest appliance innovations to on-trend color schemes and fixtures, flooring, cabinets and more — the tour covers all the remodeling bases. Pauley says, “It’s a showcase of the best-of-the-best of Northeast Ohio remodeling.”
Hurst highlights how the tour provides a platform for NARI award-winning remodeling professionals to engage with the community and listen to visitors’ needs. “When you’re proud of the work your team does, it’s cool to get to talk to people in that finished space and learn what they are looking for in a remodeling project,” he says.
These in-demand features are prominent asks.
Move over, white. The crisp-clean and timeless neutral is still a cabinet staple, but now it has company. “A lot of color is being introduced into cabinetry now,” says Brian Pauley, owner, Remodel Me Today, Olmsted Falls. He points to grays, blues and jade greens cropping up on islands or lowers.
The commercial kitchen appeal of professional ranges is on fire. We’re talking about the kind with knobs you can manhandle and burner grates that are equal workhorse and statement piece. Pauley says, “We are seeing more of these restaurant-style stoves.”
The luxury bath is more of a curbless, multifunctional wet room complete with steam showers and freestanding tubs that incorporate aromatherapy. “We have done more of that style this year than the standard bathroom,” Pauley reports.
Each year, remodeling professionals from the National Association of the Remodeling Industry (NARI) Greater Cleveland Chapter are invited to compete for the prestigious Contractor of the Year (CotY) Awards in recognition of their achievements. Awards are given to those who recognized their clients’ needs and used the highest level of skill in design, planning and execution to deliver the finished remodeling project.
AD Remodel & Design
8986 Lindbergh Blvd., Olmsted Falls, OH 44138 440-476-9370, ad-remodel.com
Bath Under $25,000
Artistic Renovations of Ohio LLC 12333 Ridge Road, #1B, North Royalton, OH 44133 216-520-0838, artisticreno.com
1ST PLACE
Detached Structure
Alair Homes Hudson 10 W. Streetsboro St. #201, Hudson, OH 44236-2851 440-893-9600, alairhudson.com
Addition Over $250,000
Bennett Builders & Remodelers 27899 Clemens Road, Westlake, OH 44145-1141 440-835-3277, bennettbuilders.com
Kitchen Under $150,000
Dream Home Construction
13980 Claridon Park Dr., Chardon, OH 44024-9468
440-285-8516, dreamhome-construction.com
1ST PLACE
Basement Under $100,000
Hurst Design Build Remodel
26185 Center Ridge Road, Westlake, OH 44145 440-234-5656, hurstremodel.com
1ST PLACE
Residential Interior $250,000-$500,000
HTZ Construction Inc. 10077 Acme Road, Rittman, OH 44270 440-588-8644, htzconstruction.com
2ND PLACE
Kitchen $60,000-$100,000
JEMM Construction LLC
200 Blackbrook Road, Painesville, OH 44077-1215 440-358-0008, jemmconstruction.net
2ND PLACE
Basement Over $250,000
Makoski Construction & Remodeling
11139 Caves Road, Chesterland, OH 44026-1342
440-729-1158, makoski.com
1ST PLACE
Basement $100,000-$250,000
Remodel Me Today Inc.
25564 Bagley Road, Olmsted Falls, OH 44138-1914 440-249-7665, remodelmetoday.com
1ST PLACE
Kitchen $100,000-$150,000
R.B. Schwarz Inc. 12944 S. Woodside Dr., Chesterland, OH 44026-3051 440-729-2480, rbschwarzinc.com
1ST PLACE
Residential Interior $100,000-$250,000
BEFORE
Tamer Construction 6134 State Road, Parma, OH 44134 440-886-4700, tamerconstruction.com
1ST PLACE
Kitchen $60,000-$100,000
Additions
Absolute Roofing and Construction Inc.
Artistic Renovations
216-898-1563
216-520-0838
Dover Home Remodelers Inc. 440-777-7555
Hurst Design Build Remodel 440-234-5656
R.A. Kalfas Construction 440-238-5498
R.B. Schwarz Inc. 440-729-2480
Basement Remodeling
AD Remodel & Design
440-476-9370
Dover Home Remodelers Inc. 440-777-7555
Hurst Design Build Remodel 440-234-5656
R.A. Kalfas Construction 440-238-5498
Bathroom Remodeling
Absolute Roofing and Construction Inc.
216-898-1563
AD Remodel & Design 440-476-9370
Artistic Renovations 216-520-0838
Cabinet-S-Top
330-239-3630
Dover Home Remodelers Inc. 440-777-7555
Hurst Design Build Remodel 440-234-5656
R.A. Kalfas Construction 440-238-5498
R.B. Schwarz Inc. . 440-729-2480
Cabinets & Countertops
Cabinet-S-Top
330-239-3630
Dover Home Remodelers Inc. 440-777-7555
Carpenter Contractor
Dover Home Remodelers Inc. 440-777-7555
Closet Systems
California Closets
216-741-9000
R.A. Kalfas Construction 440-238-5498
Commercial Remodeling
Absolute Roofing and Construction Inc. 216-898-1563
Custom Homes
Dover Home Remodelers Inc. 440-777-7555
Decks & Porches
Absolute Roofing and Construction Inc.
216-898-1563
Dover Home Remodelers Inc. 440-777-7555
Design & Build
Dover Home Remodelers Inc. .................... 440-777-7555
Hurst Design Build Remodel 440-234-5656
Doors
Absolute Roofing and Construction Inc. 216-898-1563
Dover Home Remodelers Inc. 440-777-7555
Window Nation 888-817-7551
Dormers & Extensions
Absolute Roofing and Construction Inc. 216-898-1563
Energy Conservation
Suntrol Co. 800-466-8468
Fireplaces
Dover Home Remodelers Inc. 440-777-7555
Garage Construction
Dover Home Remodelers Inc. 440-777-7555
Garage Door Motor Operators
Action Door 330-928-2727
Garage Doors Action Door 330-928-2727
General Contracting
Absolute Roofing and Construction Inc. 216-898-1563
Dover Home Remodelers Inc. 440-777-7555
R.A. Kalfas Construction 440-238-5498
R.B. Schwarz Inc. 440-729-2480
Glass Coating & Tinting
Suntrol Co. 800-466-8468
Green Products
Absolute Roofing and Construction Inc. 216-898-1563
Suntrol Co. 800-466-8468
Gutters & Downspouts
Absolute Roofing and Construction Inc. 216-898-1563
Handicap Remodeling
Dover Home Remodelers Inc. 440-777-7555
Insurance Restoration
Absolute Roofing and Construction Inc. 216-898-1563
Kitchen Remodeling
Artistic Renovations 216-520-0838
AD Remodel & Design 440-476-9370
Cabinet-S-Top 330-239-3630
Dover Home Remodelers Inc. 440-777-7555
Hurst Design Build Remodel 440-234-5656
R.A. Kalfas Construction 440-238-5498
R.B. Schwarz Inc. 440-729-2480
Patio & Porch Enclosures
Dover Home Remodelers Inc...................... 440-777-7555
Roofing
Absolute Roofing and Construction Inc. 216-898-1563
Siding
Absolute Roofing and Construction Inc. 216-898-1563
Window Nation 888-817-7551
Skylights
Absolute Roofing and Construction Inc. 216-898-1563
Sunrooms
Dover Home Remodelers Inc. 440-777-7555
Water Damage Repair & Restoration
Absolute Roofing and Construction Inc. 216-898-1563
Whole House Renovation
Absolute Roofing and Construction Inc. 216-898-1563
Dover Home Remodelers Inc. 440-777-7555
Hurst Design Build Remodel 440-234-5656
R.B. Schwarz Inc.. 440-729-2480
Window Treatments
Suntrol Co. 800-466-8468
Windows
Absolute Roofing and Construction Inc. 216-898-1563
Dover Home Remodelers Inc. 440-777-7555
Window Nation 888-817-7551
A Glass Block Vision 5959
Dave Villoni 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
2020
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 restoration-renovation, we are truly a full-service company. First-place category winner of the prestigious NARI CotY award 19 years in a row. Named one of the top 100 roofing contractors in the nation in 2012 by RoofingContractor 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.
Action Door
Dino Mastantuono 201 E. Granger Road Brooklyn Heights, OH 44131 216-739-3667 • FAX 216-739-3680 action-door.com
Since 1968, Action Door has been the leader in the garage door industry. With more than 70 trucks on the road every day, we are always close to you. Action Door’s new residential garage doors have many new colors, styles and windows to pick from. New residential motor operator options include LED lighting and battery back up, Wi Fi and have cameras attached. For garage door service and more, call Action Door!
AD Remodel & Design
Andy and Katie Demian Olmsted Falls, OH 44138 440-476-9370, info@ad-remodel.com
Advance Design and Remodel
Andy Ieropoli, CR 29299 Clemens Road, Ste 1-C, Westlake, OH 44145 216-544-0455, advanceremodel.com
Alair Homes Hudson
David Nystrom 10 W. Streetsboro St., #201, Hudson, OH 44236 440-893-9600, alairhudson.com
All American Gutter Protection
Josh Elliott
7336 Whipple Ave., North Canton, OH 44720 888-323-8090, allamericangutterprotection.com
All Construction Services
Dave Lehotan
945 Industrial Pkwy. N, Brunswick, OH 44212 330-220-6666, allconstructionohio.com
American Plaster & Drywall
Nicholas Foley 711 W. Bagley Road, Suite R4, Berea, OH 44017 440-333-6208, americanplasterinc.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, #1B, North Royalton, OH 44133 216-520-0838, artisticreno.com
Bennett Builders & Remodelers
Terry Bennett 27899 Clemens Road, Westlake, OH 44145 440-835-3277, bennettbuilders.com
Brad Smith Roofing Co. Inc.
Brad Smith 24550 Sperry Dr., 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
Chagrin River Co.
Mike Staffileno 9311 Wisner Road, Chardon, OH 44024 440-729-7270, chagrinriverco.com
Closet Factory
Bob Pietrick 5305 Commerce Pkwy. W, Cleveland, OH 44130 216-362-4660, closetfactory.com/cleveland
Curb Appeal Painting
Andrew Smola
*AS OF APRIL 8, 2024
26351 Curtiss Wright Pkwy, Suite C Richmond Hts., OH 44143 216-291-2422, curbappealpainting.com
D&D Home Improvement
Mark Babarick
3883 Baird Road, Stow, OH 44224 330-688-5542, ddhomeimprovement.net
Desborough Construction
John Desborough 3335 Teresa Ct., Perry, OH 44081 440-259-1050, desboroughconstruction.com
Dover Home Remodelers Inc.
James C. Orr Jr., MCR, CLC 29341 Lorain Road North Olmsted, OH 44070 440-777-7555 • FAX 440-777-8188
Since 1984, Dover Home Remodelers has been at the forefront of grand and elaborate remodeling projects. In addition to our design talents, we can transform any size living space and even perform general maintenance. Our professionalism remains at the highest level. For any project, small or large, call us today!
Dream Home Construction
Scott & Yvonne Burton 13980 Claridon Park Dr., Chardon, OH 44024-9468 440-285-8516, dreamhome-construction.com
Element Design Build Remodel
Vlatko Demrovski 6721 Chittenden Road, Hudson, OH 44236 330-523-6919, neohomerenovations.com
First Class Construction, Inc.
Matthew Urbas 325 Park Road, Painesville Twp. OH 44077 440-391-0060, fccoh.com
Floor Coverings International
Jen Toth
681 Moore Road, #E, Avon Lake, OH 44012 440-225-3944, floorcoveringsinternational.com
Forest City Builders Group LLC
Stefan Mendrea P.O. Box 91, Hinckley, OH 44233 330-441-0263, forestcitybuilt.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
The Hall Design Group
John Hall
547 E. Washington St., Chagrin Falls, OH 44022 216-870-2644, thehalldesigngroup.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 award-winning, 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.
Infinity from Marvin - Cleveland
Jon Hammer
16900 Bagley Road, Middleburg Heights, OH 44130 440-243-5000, infinitywindowsohio.com
J.P. Grabenstetter Construction LLC
Cheryl Pratt 1188 Meadow Sq., 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 Factory Direct & Bath Planet
Todd Schmidt
1125 Berea Industrial Pkwy., Berea, OH 44017 440-243-5700, joycefactorydirect.com
Leisuretime Warehouse
Ted Dellas
30140 Lakeland Blvd., Wickliffe, OH 44092 440-623-7554, leisuretimewarehouse.com
LoGrasso Deco Co. Inc. and Kitchens by LoGrasso
Ronald LoGrasso
24300 Solon Road, Bedford Heights, OH 44146 440-232-2366, kitchensbylograsso.com
Lumberjacks Inc.
Todd Allen 723 E. Tallmadge Ave., Akron, OH 44310 330-762-2401, lumberjackes.com
Lux Home Remodeling
Dan Margin
9360 Liberty Road, Twinsburg, OH 44087 440-655-8370, luxhomeremodel.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
Chris Margevicius 17813 Ingleside Road, Cleveland, OH 44119 216-346-7900
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 Dr., 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
North Coast Accessible Homes
Mike Murar 14221 Broadway Ave., Cleveland, OH 44125 216-365-2614, northcoastaccess.com
Odell Construction Inc.
Justin Odell, CR 871 Canterbury Road, Unit F, Westlake, OH 44145 440-471-7935, odellconstructioninc.com
Ohio Basement Systems
Adrienne Robenstine 8295 Darrow Road, Twinsburg, OH 44087 330-425-0797, ohiobasementsystems.com
Ohio Garage Interiors
Scott Gleske
5231 Spruce Pointe Lane, Brunswick Hills, OH 44212 440-520-9370, ohiogarageinteriors.com
Ohio State Waterproofing
Paul Trecarichi
365 East Highland Road, Macedonia, OH 44056 330-467-1055, ohiostatewaterproofing.com
Paradise Renovation & Repair
Richard Kasunic Jr.
5261 state Route 305, Southington, OH 44470 216-313-6298
R.A. Kalfas Home Improvement Inc.
Cortney Kalfas 12001 Prospect Road Strongsville, OH 44149-2935 440-238-5498 • FAX 440-238-6255 rakalfas.com
R.A. Kalfas Construction is a family-owned and -operated general contractor located in Strongsville. A recognized and trusted name throughout the Cleveland area for more than35 years, we are a full-service remodeler,offering architectural services and interior/exterior design services. R.A. Kalfas is a goodstanding member of the Cleveland Better Business Bureau, NARI, 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.
SemBro Design & Supply
Vitaliy Tkach
16035 Industrial Pkwy., Cleveland, OH 44135 216-777-7925, sembrodesigns.com
Suntrol
5075 Taylor Drive, Suite D Cleveland, OH 44128
800-466-8468 • sales@suntrol.com suntrol.com
Choose award-winning Suntrol.
• Improve energy savings & UV protection.
• Enhance privacy & interior design.
• Prevent bird-collision deaths.
• Enhance safety & security. Lifetime Limited Warranty. 90-day Satisfaction Guarantee. Book a free consult at suntrol.com.
Tamer Construction Inc.
John Tamer
6134 State Road, Parma, OH 44134 440-886-4700, tamerconstruction.com
TH Custom Hardwood
Timothy Palermo 1438 Barn Run Drive, Valley City, OH 44280 330-225-2800, thcustomhardwood.com
Thermal Construction
Laura McGuire
33700 Lakeland Blvd., Eastlake, OH 44095 440-946-1007, thermalc.com
Toth Painting Solutions Inc.
Kristopher Toth
210 Hayes Dr., #E, Brooklyn Heights, OH 44131 216-459-8684, tothpainting.com
Turning Point Builders
Ryan Brown 2413 N. Cleveland Massillon Road, Bath, OH 44333 888-285-8798, turningpointbuilds.com
Unique Home Solutions Inc.
Carrie Fitzwater 6925 Engle Road, Suite E, Middleburg Heights, OH 44130 800-800-1971, uniquehomesolutions.org
Universal Windows Direct Inc.
Joe Becony 24801 Rockside Road, Bedford Heights, OH 44146 216-543-3814, universalwindowsdirect.com
USA Insulation Co, Inc./USA Enterprises Inc.
Jack Jones 31920 Vine St., Willowick, OH 44095 440-602-4107, usainsulation.net
USA Waterproofing & Foundation Repair
Steve Rusk 1632 Enterprise Pkwy., Unit O, Twinsburg, OH 44087 800-872-1799, usawaterproofing.com
Village Construction
Doug Mocny 9040 Osborne Dr., Mentor, OH 44060 440-974-7659, thevillagegroup.com
Window Nation Visit one of our design centers: 4350 Renaissance Parkway, Warrensville Heights 4760 Grayton Road, Cleveland 2255 Mentor Ave., Mentor 216-472-1456 windownation.com
Window Nation has grown to become the third-largest window retailers as ranked by Window and Door Market Magazine. A family-owned business by Cleveland natives, Harley and Aaron Magden take great pride in offering locally made windows and doors installed by factory-trained and certified professionals. Window Nation has installed nearly 2 milion windows in more than 150,000 homes and backs all products with comprehensive warranties. Call Window Nation today to set up a FREE, no-obligation, in-home or virtual estimate, good for up to a year.
Window Universe
Andy Sykora 17411 Detroit Ave., Lakewood, OH 44107 440-536-8116, windowuniversecleveland.com
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 Pkwy., Willoughby, OH 44094 440-942-4647, apollosupply.com
Carter Lumber
Charlie Ash 172 North Case Avenue, Akron, OH 44305 330-784-5441, carterlumber.com
Choice Cabinet
Jessica Ricard 4856 Richmond Road, Warrensville Heights, OH 44128 216-378-2828, choicecabinet.com
Chuck-It Containers LLC
Chuck Whitfield 2919 E. 37th St., Cleveland, OH 44115 216-441-3333, chuckitcontainers.com
Daltile
Randy Bowlin 900 Resource Dr., Brooklyn Heights, OH 44131 216-661-4994, daltile.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
First Choice Exteriors
John Yoder 7051 state Route 83, Holmesville, OH 44633 330-674-7051, firstchoiceexteriors.com
Hamilton Parker
Gabriel Cantrell
1100 Resource Dr., Brooklyn Heights, OH 44131 216-351-2030, hamiltonparker.com
The Hardwood Lumber Co.
Ray Yoder
13813 Station Road, Burton, OH 44021 440-834-3420, hardwood-lumber.com
The Home Depot
James Polish 9000 Brooktree Road, #300, Wexford, PA 15090 330-233-2265, homedepot.com
Outside of buying a home, it may be the single-biggest investment a homeowner makes. One needs to know that the remodeling contractor chosen is a full-time, dedicated remodeling professional. NARI’s certification programs offer this assurance through an extensive screening and testing process.
Only full-time remodeling professionals are eligible for NARI certification. A NARI 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 NARI Certified Remodeler has had time to develop the experience and skills that can only be gained through extensive hands-on practice.
NARI 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
Terry Bennett, CR Bennett Builders
Francesco Cirino, 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
Zach Guthrie, 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.
Receive a satisfactory review by the NARI 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 is 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, NARI Certified Remodelers must meet annual re-certification requirements, involving continuing education credits and participation in industry-related programs.
HOMEOWNERS WHO HIRE A NARI CERTIFIED REMODELER can be assured they have chosen a professional with specific experience, dedication to training and a commitment to ethical conduct.
NARI GREATER CLEVELAND IS PROUD TO PRESENT its Certified Professionals…the best of the best in the remodeling industry!
Dennis Keller, CR Hurst Design Build Remodel
Ronald J. LoGrasso, MCR, CKBR LoGrasso Deco Co. Inc. and Kitchens by LoGrasso
Mark Maltry Jr., CR JEMM Construction LLC
Kevin McDonald, CR, CLC Hurst Design Build Remodel
Betty Nairn, CR Cabinet-S-Top Inc.
Justin Odell, CR Odell Construction 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.
Thomas Paulus, CLC Hurst Design Build Remodel
Mark A. Schwarz, CLC R.B. Schwarz Inc.
Robert B. Schwarz, MCR, CRPM, UDCP and CKBR R.B. Schwarz Inc.
Jeffrey Silcox, CLC Hurst Design Build Remodel
John M. Tamer, MCR, UDCP Tamer Construction Inc.
Kristopher Toth, CRS Toth Painting Solutions Inc.
Jonathan Travaglianti, CLC Hurst Design Build Remodel
Michael Voloschuk, CR, CLC Hurst Design Build Remodel
Tyler Wilhelm, CLC, CRPM Hurst Design Build Remodel
Kohler Co.
Amanda Karhoff
769 Norton Dr., Tallmadge, OH 44278 330-208-6990, kohler.com
Mentor Lumber & Supply Co. Inc.
Rick Yaeger
7180 Center St., Mentor, OH 44060 440-255-8814, mentorlumber.com
Moen Inc.
John Seelie
25300 Al Moen Dr., North Olmsted, OH 44070 216-385-8500, moen.com
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
Ohio Bath Solutions LLC DBA Bath Fitter
Aaron Gross 7465 Worthington-Galena Road, #C, Worthington, OH 43085 614-785-1040, bathfitter.com
Gunton Corporation
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.”
PS of Cleveland Inc.
Dave Lyons
29300 Clemens Road, Westlake, OH 44145 440-892-5999, prosourcecleveland.com
Rocksolid Surfaces / Wood Dimensons J.B. Walsh 4031 W. 150th St., Cleveland, OH 44135 216-251-5509, rocksold-surfaces.com
Schluter Systems
Art Porter 194 Pleasant Ridge Road, Plattsburg, NY 12901 800-472-4588, schluter.com
Sherwin-Williams Co.
Andrew Ulbright 10740 Broadway Ave., #B, Garfield Heights, OH 44125 330-353-2838, sherwin-williams.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
Timan Custom Window Treatments Inc.
Kathleen Timan 4533 Willow Pkwy., Cleveland, OH 44125 216-741-8285, timanwindowtreatments.com
Trevarrow Inc., Sub-Zero and Wolf Distributor
RoseMary Eager 12610 Corporate Drive, Cleveland, OH 44130 216-362-9200, trevarrowinc.com
Valley City Supply
Chris Kronenberger 1323 W. River Road, Valley City, OH 44280 330-483-3400, valleycitysupply.com
Artistic Renovations of Ohio, LLC
Additions | Kitchens | Whole House Renovations | Bathrooms
Local and National Award-Winning Design Build Firm. Cleveland’s Only NARI National Contractor of the Year Award for the renovation of “Society Lounge”
216.520.0838 www.artisticreno.com
Virginia Tile Co.
Cody Burgess 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
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 Pkwy., 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
Minute Men OHIO COMP John Oliverio 2900 Carnegie Ave., Cleveland, OH 44115 216-426-0646, 1-888-ohiocomp.com
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
Sue McConnell 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
City of Cleveland Department 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
Cleveland Dumpster Crush aka Crushr
Rob Previte
675 Madison Ave., Aurora, OH 44202 440-725-6020, clevelandcrushr.com
Cuyahoga County Department of Development
Theodore Carter
2079 E. 9th St., Cleveland, OH 44115 216-443-7275
Dollar Bank
Doug Rogers 6868 Pearl Road, Middleburg Heights, OH 44130 440-688-1009, dollarbank.com
Floorz, LLC
Brandi Taylor 6892 W. Snowville Road, Brecksville, OH 44141 216-570-5641, yourfloorz.com
Great Lakes Publishing
Paul Klein
1422 Euclid Ave., Suite 730, Cleveland, OH 44115 216-377-3693, clevelandmagazine.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 Pkwy,. #300, Westlake, OH 44145 440-835-1770, katzbachinsurance.com
Lorain County Habitat for Humanity
Kelly LaRosa
300 Rice Industrial Pkwy., Amherst, OH 44001 440-322-2355, loraincountyhabitat.org
Medina Auto Mall
Roger Ollom 3205 Medina Road, Medina, OH 44256 330-723-3291, medinaautomall.net
NAWIC (National Association of Women in Construction)
Bonnie Felice
P.O. Box 31911, Cleveland, OH 44131 nawiccleveland.org
Dover Home Remodelers has earned our reputation as the most trusted, skilled and innovative design-build firm in Northeast Ohio. Our talented design team blends your ideas and our experience to give you fabulous spaces that are done on time, on budget and right – the first time.
Call us today at 440.777.7555 or visit us online at www.DoverRemodeling.com
NARI Greater Cleveland (NARI) 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.
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 NARI 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 NARI 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 NARI’s Code of Ethics was violated and recommend or take action as deemed appropriate.
AGAIN,
GOAL is to help the parties involved come to an amicable agreement by opening the lines of communication. NARI accepts complaints reported within two years of the discovery of the issue in question. NARI will accept complaints on behalf of consumers who have engaged legal counsel and will review the conduct of the member in relation to the NARI Code of Ethics, but will not be able to act as third-party mediator.
Find
Ohio Landscape Association
President Cameron Maneri, Cleary Bros. Landscaping
Executive Director
Sandy Munley
Associate Director Rick Doll
For advertising information, please call 216-377-3693.
On the cover:
Image courtesy of Shaun Kanary, Green Impressions/ Blue Impressions
In 2024, you might be interested in creating a luxurious oasis in your backyard or seeking innovative ideas to revamp an existing pool. Pool projects are more than just blueprints and water — they are enticing experiences that blend technology, sustainability and personalized style. From smart features that streamline maintenance to eco-friendly solutions that minimize environmental impact, the possibilities are as limitless as the depths of your imagination. Dive into the latest trends that are making waves in the pool industry and discover how you can transform your outdoor space into a breathtaking aquatic retreat that embodies the very best of contemporary design and functionality.
The Ohio Landscape Association could play a vital role in helping with pool project design through its network of landscape professionals, designers and contractors. Members of the Ohio Landscape Association are willing to provide expertise in integrating pool designs seamlessly with outdoor landscapes, ensuring peaceful tranquility and functionality.
W hether you're a homeowner, architect, designer or pool enthusiast, this is your passport to inspiration, innovation and practical insights into creating the pool of your dreams in 2024. Let's explore together and unlock the secrets to designing a pool project that not only meets your expectations but exceeds them in every way imaginable. Get ready to make a splash with creativity, innovation and style!
Respectfully,
Cameron Maneri, 2024 OLA President
“Everybody wants to be the house that people want to go to — a beautiful space where you can entertain and make people feel very comfortable.”
- Jim McCaskey Owner, McCaskey Landscape & Design
Local experts share how dynamic pool projects are helping local families vacation in their own backyards.
By Chrissy KadleckEnvision taking a few flip-flopped steps out a sliding glass door, making your way across a travertine patio leading you to a refreshing in-ground custom pool. Just before you plunge into the inviting waters, you pause to soak in everything about this lushly designed space, from the nearby tanning ledge to the covered entertainment area to the thoughtful landscape adding seasonal color and greenery for privacy.
Manifesting this type of stunning backyard oasis in Northeast Ohio is not only
possible, it’s a reality that’s becoming more popular than ever say local professionals, who are creatively constructing these resort-like havens year-round throughout the region.
We turned to three busy pool design professionals for their expert guidance on everything to consider prior to diving into this large-scale outdoor project, and they offered their best practices on the art, science and functionality behind creating the perfect pool oasis and the dream staycation for years to come.
Before you even buy a pool noodle, you need to clearly define your goals, says Jim McCaskey, owner of McCaskey Landscape & Design, who added pool installation to his company’s portfolio in 2018.
“What do you want to get out of the pool and what do you want to have for maintenance,” asks McCaskey, whose company installed nearly 20 pools in 2023. “That is really the first question. How do you want to use the pool? How many people are going to be using the pool? We did one project in Perry where the whole 40 feet was a lap pool for the daughter who was on the swim team and wanted to exercise every day. So, everybody’s just a little bit different.”
Steve Moore, owner of Outside Design, Custom Pools & Spas, which solely installs custom concrete pools, agrees.
“People need to consider the size of their family. Is this going to be a pool for two people, a husband and a wife, or is it going to be for a family of five or eight? That’s a huge consideration as well as the ages of the kids,” he says. “How do they want to enjoy the pool? If there are three to four kids in the family all under the age of eight, they’re going to use it differently than three to four kids in the family from 16 to 21 years old.”
A pool with younger kiddos in mind may sport a small slide or a diving board or bubblers compared to a teen-focused space with tanning ledges and entertainment spaces for when they have their friends over.
“We’ve done an indoor pool for an older couple who was handicapped and they wanted it for exercise purposes when their physical therapist came over,” says Moore, who has been in landscape construction and design for 25 years, but started his poolfocused Outside Design in 2019. It grew exponentially during COVID.
With some pool installation companies carrying a backlog of a year or more, the
general advice is to plan for your pool project the summer before you want to make the big splash.
McCaskey tries to encourage homeowners to consider starting their projects in the fall. If his team is able to dig out the pool in October or November, they can conceivably install the utilities, gravel and base material, as well as some of the equipment before having to pause for the winter weather.
“Anyone we start in the fall, they’re going to be swimming by Memorial Day,” he says. “If we start a project in the spring, you may not swim till the 4th of July.”
Those six weeks are precious and prime time to be out enjoying the fun and sun in your backyard retreat.
“If you’re willing to live a little bit longer with a mess, it’s better to start in the fall and then you’ll be the first one to swim in the spring,” McCaskey says.
While Moore says his team has worked every month since October 2019, they have a year backlog, so planning ahead is critical.
“We’ve never stopped,” he says. “In fact, we just dug out a pool in Gates Mills two weeks ago and that was right around the first week of February. We usually have three projects under construction at a time and we’re installing pools every month of the year.”
Determining a realistic budget that includes not only the pool installation but also additional features, landscaping and ongoing maintenance, is next on the docket.
Things to consider, the experts say, are whether you’ve been in your house for a long time. If it’s your forever home, don’t be afraid to invest in creating your backyard oasis. That being said, if you think you’re going to be out of this house in five years, or there’s a chance you may have to relocate for a job opportunity, cater the project costs to that timeframe.
“People need to consider the size of their family.... How do they want to enjoy the pool?”
- Steve Moore
Owner, Outside Design, Custom Pools & Spas
“I do find when our phone rings, 90% of the time that person on the other end of the phone has done a little bit of research and they know what they’re getting into,” says Moore, whose company does both residential and commercial projects. “Most people know when they’re calling a pool contractor, they know they’re into these for usually six figures. And if they don’t, they have a rude awakening.”
The budget talk is usually the longest conversation with a homeowner, Moore says.
“Most homeowners don’t care about the brand or horsepower of the pump or the lumens on the lights. They want to know, ‘What’s this thing going to cost me?’,” he says.
Things are starting to even out after the peak of home renovations that followed the stay-at-home era of COVID when it wasn’t unheard of to have a $300,000 plus pool project with a hot tub, fire pit and threeseason room with an outdoor kitchen, fireplace and TV.
“People are definitely tightening their belts and projects are getting a little bit smaller at times,” says Joe Schill, owner of Blue Impressions, the fiberglass pool division of Green Impressions, his landscape and design company. “Homeowners are still doing a big master plan, but then they are breaking it into two or three phases to space out the costs.”
Going hand-in-hand with budget is understanding and selecting your pool type — be it concrete (also referred to as gunite), fiberglass or vinyl. Each type has its own advantages and considerations, which can impact your overall budget.
If you want to customize your pool, then vinyl or concrete are your two best options, says Schill.
The drawback to vinyl, the most economical of the three choices upfront, is you’ll likely need to replace the liner.
“No doubt, no question, it will have to be replaced,” Schill says. “That could be three years or could be 12 years depending on how well the water chemistry is maintained and how it’s kept up.”
A concrete pool will also, at some point, need a new plaster shell, which is a costly endeavor.
“Fiberglass is probably middle of the road in terms of cost entry point, but its disadvantage is that you are stuck with a 16-foot-by-40-foot shell as the largest pool you can have,” he says.
The upsides of a fiberglass pool are that it is easier to put in, requires less maintenance and will last forever, says McCaskey, whose company installs exclusively fiberglass pools.
“They’re going to be perfect in this weather in Northeast Ohio, but they are not custom,” he says. “You pick out a model that you like — and they’re all a little bit different — but you have to fall in love with one of the models.”
For a homeowner looking to design a pool with walk-out platforms, swim out ledges or sun decks, concrete pools are a
great choice, says Moore, who only installs custom pool projects.
“The interior of the pool is a smooth plaster finish and it’s self-supporting, meaning it doesn’t need the ground around it to support it because it’s built so well with rebar and concrete,” he says.
Once you decide the pool type that works best for you and your budget, then you need to decide whether you want a salt water or chlorine treated pool. Each sanitation type has its own pros and cons as well.
While Moore says eight out of the10 pools he is putting in the ground are salt water, the upfront cost is greater and still uses some chlorine to clean the pool.
Schill agrees. However, he adds “your monthly chemical usage, buying chlorine and maintenance and upkeep is going to be much easier with salt than chlorine.
“But chlorine’s going to be a little bit cheaper on the front end because you don’t have to put a salt chlorinator in,” he explains. “You don’t have to have the automation system with a chlorine pool, but you are using a lot more chemicals.”
Always turn to a professional pool designer or architect to create a comprehensive pool design. They will be able to incorporate factors such as shape, depth, entry points, steps and any additional features such as water features, hot tubs, lighting and other structures into the overall design of your backyard.
“My advice to any homeowner who really wants to start the process of creating this backyard oasis is to interview people and find a company that develops master plans, can establish budgets and then creates a 3D plan that bring your ideas to life,” Schill says. “From there, they can guide and coordinate the process from beginning to end versus someone trying to a la carte everything through various contractors. That will end up potentially costing you more and job coordination could be timely and frustrating. When it’s done, you may not be left with a unified design.”
To see their pool project come to life on the 3-D program is a game changer, McCaskey says. “We can walk you through the backyard and you could see the kids playing volleyball in the back, somebody swimming in the pool, somebody grilling at the outdoor kitchen. You literally are able to see 100% everything completed before we even put a shovel in the ground.”
There are many moving parts and timelines with a project of this scale, so it’s important to feel comfortable and secure in your choice of professional pool and landscape design companies.
“You’re making a huge investment in your home for your family, your kids and grandkids,” McCaskey says. There are so many decisions that will impact the timeline and when the work needs to be completed from what kind of pool deck, patio or structure you want surrounding the pool to what kind of fencing (required by most municipalities) or what kind of landscaping. “As the project manager, we’re responsible for everything, and we’re able to orchestrate it all so it’s a seamless smooth process for the homeowner.”
At this point, you’re done with a lot of the heavy lifting and now it’s time for some of the fun stuff when you start to pull your vision together. Think add-ons like water features, spa and pool automation systems. No doubt these additional features can elevate the functionality and aesthetics of your pool — sometimes it’s as easy as opening an app.
Enter one of the hottest trends in backyard — and front yard — pools: automation.
This is where a homeowner can manage their entire pool system from an app.
“People love controlling everything they have through their cell phone, right?” Schill says. “With automation, they are able to turn the filter pump on and off, turn the pool lights on and off, change the color of the lights, turn the heater on and off and raise or lower the temperature and control any water features.”
This enhanced technology allows a homeowner to create signature settings for gatherings and parties that control the landscape lights, as well as set the temperature and underwater lights to create that desired atmosphere around the pool.
Water bowls, cascade waterfalls, bubble fountains and deck jets are another way
to set the mood by combining movement, sound and visual appeal.
“It’s like Bellagio,” McCaskey says. “A little bit of splash for the kids to play with so it’s really just water jets from the deck, from the concrete or the patio splashing back into the pool. You could put lights on that to create that added ambience.”
Diving boards aren’t requested as much as they used to be, especially because they require a certain pool depth, Moore says.
“A lot of people incorporate slides nowadays,” he says. “I even have one project where we’re actually creating a lazy river. The pool is free form, about 38-feet-by-56 feet, so you can float down this curvy waterway.”
But by far, the most popular pool is 20-foot-by-40-foot with a tanning ledge or sun deck, Moore says, adding that almost all the pools he installs range in depth from 3.5 feet to 6 feet and are equipped with a heater.
Tanning ledges — shallow shelves of no more than 12 inches deep — span sometimes the entire width of the pool and provide “the best of both worlds” areas for play and relaxation. You can recline on a chaise lounge and still cool off in the pool water while catching some rays. And ledges can
“A lot of people like the tanning ledges to be able to throw in a couple chairs.”
- Joe Schill Owner, Blue Impressions
provide the perfect spot for kiddos to play in just enough water to cool off and stay close within reach.
“A lot of people like the tanning ledges to be able to throw in a couple chairs,” Schill says. “Some people have little babies and pets, and these ledges, especially with fiberglass pool or concrete, allow pets to get into the pools a lot easier.”
It’s also trendy to add an extra water feature to a tanning ledge that creates a cool off splash for those lounging poolside. You can really make your private oasis shine by designing a lighting plan for
both the pool and surrounding areas that includes underwater lights, landscape lighting and accent lighting. All this illumination together can create a magical mood in the evenings.
From charming string lights overhead to navigational way finding lights on pathways and outdoor structures, lighting your backyard properly is key to giving it that inviting vibe, and it’s important for safety, our experts say.
Another safety feature that homeowners should consider is an automatic pool cover, which is especially suited for rectangularshaped pools, although there are some exceptions.
A definite investment — generally around $20,000 or more — this push-button cover glides easily over a track much like a garage door, Moore says.
“Whether it’s fiberglass or concrete, an automatic pool cover keeps the pool safe while you’re not in it and it keeps the heat in and the debris out,” he says. That added security translates to less energy used to heat the pool and less time spent cleaning the pool.
Once the pool design and features are set, it’s time to build out.
Experts say it’s important to plan for additional features around the pool, such as a deck, patio, outdoor kitchen or lounge area. As part of your comprehensive master plan, you can combine these elements to create a unified aesthetic and enhanced functionality of your outdoor space.
First, surround the pool. Whether you choose a deck or patio, you’ll have your choice of materials be it stamped concrete, limestone, sandstone, brick or pavers.
“The one thing that is really hot right now is travertine, which is almost like a porcelain tile,” McCaskey says. “It’s extremely nice
material, and you’ll feel like you’re in Cancun or Belize.”
Covered structures are incredibly popular, from pergolas to pavilions to pool houses. They often are along the scale of 20-feet-by-24-feet.
“People want these outdoor pavilion areas either attached or detached from the house with or without bathrooms that have a bar, TV and lounge areas, and gas fireplaces built in to create that additional hangout spot,” Schill says. “With some of our projects people have wanted to put extensions off the back of their house to create an outdoor bathroom area for kids so they’re not running back and forth through the house in a wet bathing suits.”
“The one thing that is really hot right now is travertine, which is almost like a porcelain tile. It’s extremely nice material, and you’ll feel like you’re in Cancun or Belize.”
- Jim McCaskey Owner, McCaskey Landscape & Design
Once all the hardscaping is done, it’s time to think about landscaping to soften the pool area and enhance its visual appeal.
Experts say to choose plants and flowers that thrive in Northeast Ohio’s climate and complement the overall design theme.
Privacy is usually a primary focus of landscaping, so people feel comfortable enjoying their backyard oasis and hanging out in their swimsuits, Schill says.
“Creating areas to make sure you’re getting blockage from neighbors is important,” he says. “And, after that, it’s about creating that resort feel here in Ohio and it’s possible with the right plants, perennials and shrubs.”
McCaskey agrees that after the pool location and grading, the plant selection
becomes the third most important part of the process.
“We usually ask our homeowners for access to their Pinterest accounts once the contract design process starts,” he says.
“Because they’ve already been thinking about landscaping and design and saving things that they like.”
At the end of the day, whether it’s a calm retreat, a family fun zone or an entertainment hotspot, all the upfront planning and preparation is well worth the effort, experts say.
Then your only job will be to carve out the most time possible to enjoy your lovely, wellplanned pool oasis.
“Everybody wants to be the house that people want to go to: a beautiful space where you can entertain and make people feel very comfortable,” McCaskey says. “We are proud to be able to help our customers create their dream outdoor spaces.” ▬
O O R L I
IT’S A GROWN-UP VERSION of the playhouse little girls dream of, a pretty place with fancy furniture where tea is poured from individual china pots and served with little sandwiches and cakes artfully arranged on silver platters. You’d never know it from the outside. The shell of this Bath Township “she shed” is a 12-by-14-foot prefabricated storage shed, says Susan Lobalzo of Lobalzo Design Associates in Bath. Her client bought it during the long days of pandemic home confinement, when she was looking to augment the potting shed and lunch pavilion she’d already added along a path that wound through the woods behind her clapboard-sided Cape Cod-style home. “She enjoys having a project, she enjoys entertaining,” Lobalzo says. “This was a new venue for her to do that.”
While the exterior of the blue-gray cedar-sided structure, complete with a front porch, was indeed charming, the inside was unfinished — well-suited for stashing lawn equipment but hardly appropriate for hosting the elaborate afternoon teas the client envisioned.
Lobalzo, who taught History of Housing and Furnishings at Kent State University, tells the Cinderella story of turning the humble interior into that of a French Rococo “maisonette.” It stuns first-time guests, in part because the decor, rendered in one of the client’s favorite period styles and beloved blues, is far more opulent than what they’d seen in her comfortably traditional home.
Small details and intricate work took this shed and converted it into a jaw-dropping adult-sized dollhouse complete with a tea set.
“[The client] gets a real kick out of opening that door and peoples’ jaws dropping when they see what’s inside,” Lobalzo says.
Lobalzo’s first task was making the shed habitable. She hired contractors to put it on a concrete-block foundation, then install insulation, electrical wiring and drywall, along with an electric fireplace to heat the space on cold days when it is in use. Wadsworth artist Paulette Grubb painted the 12-foothigh cathedral ceiling fair-sky blue, complete with puffy white clouds and birds carrying a circular ribbon garland, then faux-finished the wooden fireplace mantle and medium-density fiberboard floor to look like white marble. Her finishing touch: an interxpretation of a blue Aubusson rug, a clear-coated alternative to the real thing that is able to withstand fluctuations in temperature and humidity.
Lobalzo’s biggest challenge was creating the intricate ormolu moldings. She ordered segments of resin reproductions from Chicago-based Decorators Supply Co. to make the designs she’d sketched on paper a reality. “Hours [were] spent looking at the parts and pieces, drawing them to scale to make
SHOPPING
Susan Lobalzo of Lobalzo Design Associates in Bath shares some advice for buying antique and vintage furniture and accessories.
Know the dealer:
Developing that relationship is one of the ways Lobalzo avoids ending up with a fake. “If they’re a less-than-scrupulous dealer, they have ways of making things [that are not real] look really good,” she says.
Learn before buying:
Searching for furniture? “Know a bit of furniture yourself, the structures,” Lobalzo says. Upholstered pieces made before the invention of the cotton gin, for example, will have seeds in the cushions’ cotton stuffing. And thoroughly examine items. If considering the purchase of, say, a chest, “take the drawers out and see how the drawers are made, see if they’re strong.”
Expect to live with imperfections: “Antiques, you really don’t want to refinish them because it reduces the value,” Lobalzo says. Reupholstering furniture and rewiring lamps and lighting fixtures are her exceptions. “Nothing would horrify me more than something catching on fire because of the faulty wiring,” she says. If reupholstering, refinishing or repairing is needed to make a piece usable, find an expert to do it.
sure that they were going to fit — and fit appropriately,” she says. Jerry Senn of Senn’s Custom Cabinets in Copley spray-painted the moldings white, then applied them to the baby-blue walls with very fine nails.
“[They’re] not quite as thin as staples, but very close … so that you really don’t have a hole in the molding,” she says. “[The moldings] were also glued from behind to keep them from warping or lifting from the wall.”
Lobalzo dressed the existing windows in blue toile swags and jabots. She furnished the shed with antique and vintage pieces she and her client found in local shops. (Although she had the settee and side chairs reupholstered in dark-blue damask and their white wooden frames touched up, most items simply were “cleaned up.”) They supplemented their finds with a few reproductions, along with furniture and accessories from the client’s home — Lobalzo singles out the Wedgewood cachepots on the mantle, the figurines on the
decorative wall brackets, a marbletopped burled-wood bombe chest under one window, and a blue-velvet Victorian side chair next to the settee.
The client had a contractor build a little deck in front of the shed that overlooks a manmade stream and waterfall. One amenity the place doesn’t have is plumbing. While the client can fetch water for an electric kettle from the nearby potting shed, she and her guests have to make the short walk to the house to use a bathroom. Lobalzo explains that adding a powder room would require laying a sanitary line through the woods and pumping wastewater up a hill to the house’s septic system. She and her client joke about their next project: “the most elegant outhouse in history.”
CLIFTON
One
CLIFTON
AFTER JAPAN’S sneak attack on the naval base at Pearl Harbor on Dec. 7, 1941, the United States plunged headlong into World War II.
By May 1942, the front pages of America’s newspapers shared accounts of battles in far-off places. Cleveland’s newspapers told stories about activities on the homefront, as well. Students in Cleveland schools were building model airplanes for use in naval and civil defense training to identify the various planes that were being flown by both sides in the war.
Paper and scrap metal drives were held to recycle items to be used as the United States became, in President Franklin Roosevelt’s words, “the arsenal of democracy.” In the spring of 1942, Cuyahoga County residents also headed to local schools to pick up what would become a staple for the remainder of the war: ration
books. Tires and gasoline were rationed, as were food items like meat and butter.
People were also encouraged to grow their own fruits and vegetables, and “Victory Gardens” soon started to appear everywhere from window boxes to vacant lots. “The government has said that each person who supports his table this summer and winter will help win the war by relieving the overloaded transportation system,” said The Plain Dealer Garden Editor Ella Grant Wilson. First Lady Eleanor Roosevelt, Batman and Mickey Mouse were just some of the celebrity gardeners. Workers on the top-secret Manhattan Project, which led to the development of the first atomic weapon, also had victory gardens, as did many schools. By the end of the war in 1945, it was estimated that between 8 million and 10 million tons of food were grown in Victory Gardens.
