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Issue Date: July 2013


Green Scene


Kim Schneider
schneider@clevelandmagazine.com

If you're trying to figure out what kind of cuisine to expect at Cork & Cleaver Social Kitchen, co-owners and chefs Brian Okin and Adam Bostwick are used to the question. "We get asked a lot what kind of food we serve," says Bostwick. "I could say comfort food or American, but I like to say food with a twist." Take the fried tomatillos ($7), a play on fried green tomatoes. "Tomatillos are in the tomato family, but they have a citrusy note to them," he says. Bostwick finishes the dish with a spicy house-made aioli and microgreens from the restaurant's 2-acre farm. To get a taste of what's in season, try the crudite ($8) — a mix of pickled, raw or blanched vegetables such as radishes, carrots and cucumbers served with hummus and curry mayo. "It's kind of cool from a chef's standpoint to own a farm," he says. "There's a unique opportunity to control what you want and to design dishes around what you're growing." 8130 Broadview Road, Broadview Heights, 440-627-6449


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