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Issue Date: January 2008


Downtown Akron has a new sure-to-be-hot spot. Lime Spider owner Danny Basone has transformed the live music venue into
The Lockview. The restaurant serves a diverse menu, specializing in gourmet grilled cheese sandwiches, along with wine, beer and cocktails. Open lunch, dinner and late-night, Lockview’s leanings toward gourmet grilled cheese were inspired by the Grilled Cheese Festival, a popular biannual Lime Spider event. “We’re trying to create a casual place where you can talk and not have to scream over a DJ or a band ... a place to hang out and have a cocktail and a sandwich,” Basone says. “We’re bringing the cheese without the cheese.” Lockview is located at 207 S. Main St. in Akron, (330) 252-5128.

In an alliterative match made in heaven, Quaker Steak and Lube has opened a full-service, restaurant and bar inside Quicken Loans Arena. “At the Quaker Steak and Lube stand on the main concourse, there’s always been a lengthy line for it; it’s been among the most popular attractions,” says Len Komoroski, president of the Cavaliers and Quicken Loans Arena. “This takes it to a whole new level. The fans have spoken, and we’re trying to deliver.” Occupying the former Gordon Sports Bar space, The Lube opens 30 minutes before arena doors open, with an event ticket required for access. It serves the chain’s ever-popular burgers, salads and wings in a variety of signature sauces.

Tower City Center has welcomed a new sit-down eatery, filling the two-story space formerly occupied by Castaldi’s. Tower 230 Bar and Grille is now open, serving a large menu of appetizers, skins, tacos, quesadillas, soups, salads, grinders, wraps, burgers, entrées and pizzas for lunch and dinner. Intriguing menu options include the Irish salmon cakes, featuring house-smoked salmon in a potato cake; the pig skins, which include shredded pork, bacon, cheddar, scallion and barbecue sauce; and the “Cleveland Deep Dish Pizza.” 230 Prospect Ave., Cleveland, (216) 348-0023.

Michael Ruhlman, the Cleveland Heights-based, nationally acclaimed writer and food expert, has done it again. After wrapping up his stint as a judge on the Food Network’s “Next Iron Chef America,” he released “The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen.” Inspired by Strunk and White’s classic guide to writing, the book seeks to illuminate a variety of culinary quagmires for home chefs. The book opens with passionate, well-opined essays on cooking fundamentals from the making of stock to the concept of finesse. The rest of the book is an alphabetical series of dictionary/encyclopedia-style entries on useful terms and concepts, from the everyday to the esoteric. It’s worth reading cover-to-cover, then being kept on hand with the cookbooks for quick reference.

The Lockview, 207 S. Main St., Akron, (330) 252-5128
Asian Grill Thai Restaurant, 11100 Clifton Blvd., Cleveland, (216) 961-9655
La Tortilla Feliz, 2661 W. 14th St., Cleveland
Velocity American Bistro, 10427 Clifton Blvd., Cleveland
Lozada’s Restaurant, 1909 W. 25th St., Cleveland
Osiyo Tea House,12433 Cedar Road, Cleveland Heights
Machu Picchu, 850 Euclid Ave., Cleveland

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