Articles Showing articles related to: Food & Dining
While other restaurants are cooling down for the season, Station 43 Tavern is still hot, hot, hot
While other restaurants are packing up the patio umbrellas and preparing for a long winter’s nap, the team at Station 43 Tavern has been burning the midnight oil to put the finishing touches on a new fall menu. “Our dining selections are constantly evolving, and our kitchen staff works hard to keep things interesting for our...
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How to brew the perfect cup of coffee
Ah, coffee. Admittedly there are times when a quick fix is in order: a K-cup, eating it directly from the bag or, as Steven Wright reported, “I put instant coffee in the microwave and almost went back in time.” Instead, let’s discuss the other side; not the quick fix, but how to extract the most delicious, aromatic cup at home:...
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Berea Depot Bar and Restaurant has a vintage vibe and modern, chef-inspired cuisine
Not many local dining experiences include trains whizzing by so close you can feel the vibration, or are registered historic sites with fascinating memorabilia, or welcome patrons who may or may not have been born in this century. At the Berea Depot Bar and Restaurant, which was built in 1876, the vintage vibe harkening back to the turn of the...
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Talerico Catering Company offers a different twist on catered party fare
From cooking steak with chimichurri sauce for rock star Eddie Money during a concert stop and catering events for the Republican National Convention, to feeding the North Royalton high school football team on game day and preparing lunches for pharmaceutical sales reps, Talerico Catering Company wows with its culinary mastery. Owned by Stacy...
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The team at Sol is determined to ignite our passion for the flavors of Latin American/Spanish fusion, and we’re all in
The staff at Sol in Downtown Willoughby wants to feed you. Makes sense for a restaurant, right? But when Chef Brett Zubek is doing the cooking, he’s interested in more than just filling your stomach, he also wants to fill your soul. “I’ve had a passion for food and have been working in restaurants since I was 14,” says Brett...
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