This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: April 2013


Soul Searching


Kim Schneider
schneider@clevelandmagazine.com

There are bushels of Southern influence behind the buttermilk fried yard bird and red velvet waffles ($12.95) at StoneTown, but there’s also a hint of the West Coast. “You can get waffles anywhere, but you can’t find these anywhere else in Cleveland,” says executive chef Tony Fortner, who first saw this rich, red version of the fluffy breakfast favorite on menus in California. “It took me about three weeks of playing with the recipe to get it to where it is now.” He marries the colorful cakes with deep-fried chicken, which has been marinated in buttermilk for 24 hours, to create the salty-meets-sweet final result. “This dish is what’s putting StoneTown on the map.”

627 Prospect Ave., Cleveland, 216-862-5772, angiessc.com


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association