Brick & Vine Is Our Reader-Voted Best New Restaurant of 2026

Editor's Note: Restaurants must have opened before Dec. 31, 2025, to be included in our 2026 Best Restaurants issue. Find the full list of 10 Best New Restaurants here.

It’s easy to overlook suburban dining when you’re chasing Cleveland’s buzziest tables. But Brick & Vine makes a strong case for heading south. 

Housed in a 1857-built brick building in downtown Brecksville, the restaurant, owned by Terry and Killian Fischer, blends thoughtful design, global flavors and a fully gluten-free menu into an approachable, upscale concept. 

The two-story space features a casual bar and dining area downstairs and a warmer, more intimate dining room upstairs, anchored by a fireplace. Wood tables and bar tops run throughout, complemented by a striking wine wall and a back bar finished with cream, patterned tile. The layout is equally suited for weeknight dinners or celebratory nights out.

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“We really love the community here,” says Terry Fischer. “There’s something special about being able to create a positive experience for people.”

Brick & Vine opened in July, replacing Carpe Raci, an Italian spot that had long occupied the space, but keeping chef Michael Flaherty. The transition was an opportunity to rethink the restaurant entirely. With a background spanning front-of-house roles as a sommelier to high-level kitchen roles, including at Edwins Leadership & Restaurant Institute and L’Albatros Brasserie & Bar, he brings technical precision and broad culinary perspective.

After being diagnosed with celiac disease five years ago, Flaherty sharpened his focus on creating dishes that meet those restrictions without sacrificing complexity. That approach shapes a menu built largely around dishes that are naturally gluten-free, allowing it to feel seamless rather than substituted.

While staples like the fried chicken sandwich ($18), B&V burger ($18) and pizzas ($18-$23) remain, the spring menu leans into expressive flavors with textural contrast. Southeast Asian influences, including Thai and Vietnamese, appear alongside Peruvian and broader Latin American elements.

Join us! Celebrate this year's winners at our annual Silver Spoon Awards event, which benefits the Arthritis Foundation, at Huntington Bank Field on May 13. 

“I like to cook with the seasons,” says Flaherty. “In Ohio, spring and summer bring great produce, and for me, that means bright, fresh flavors, herbs and citrus that lead into the warmer months.” 

The blue crab cake ($22), a staple, arrives generously portioned and delicately crisp on the outside, with a fluffy, tender interior, accented by piquant peppers, fresh herbs and a subtle chili aioli.

The Faroe Island salmon ($32) pairs crisp-edged fish with a golden rice cake and a creamy lemongrass coconut sauce layered over pickled carrot and daikon. The elevated take on a familiar combination creates a dynamic presentation. Meanwhile, the cheese tortelloni ($28) is just as compelling, tossed with spinach, nut-free sunflower pesto, oyster mushrooms and broccolini, light and herbaceous throughout.

With a wine list of more than 150 bottles, the program continues the space’s long-standing reputation for extensive wine selections while expanding its range. It’s designed to meet guests where they are, whether they’re in the mood for a casual glass or a splurge-worthy bottle.

A new local treasure, the cassata cake parfait ($13) closes things out on a high note. Substantial in size, it layers strawberries and delicate custard with soft, airy cake, balancing a dessert that feels both indulgent and surprisingly refreshing.

“Bringing people together and being part of those moments is what makes it all so meaningful for us,” Terry Fischer says.

8903 Brecksville Road, 440-526-8100, brickandvinerestaurant.com