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: May 2008 Issue


TasteMakers


By John Long, Laura Taxel, Doug Trattner & Michelle Venorsky
When our city talks about food, we trot out the corned beef sandwich, the perogi and paprikash. But these days, there are a few more things we can’t shut up about: Table 45 — our best new restaurant, and one of Esquire’s top 20 new restaurants. Iron Chef Michael Symon (of course). Pork belly. Our bounty of farmers markets. Seasonal menus (the bane of the monthly magazine food writer). Locally sourced meats and cheese. Christmas Ale. Sustainable farms. Upscale comfort food. Organic everything.
So although we’re destined (and probably required by some forgotten Cleveland bylaw) to love a mile-high pile of corned beef, our palates are being reshaped by the moment, courtesy of our chefs. As we’ve watched in wonder, they’ve returned home, or stayed home, and now national food writers are getting a sampling too. We’re eating locally (score another buzzword for us!) and we couldn’t be happier. This is ... the year of the cleveland chef.
 
 
 
 

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