Ohio’s second-largest city continues to make a name for itself in the culinary realm, with four local chefs making the list of finalists for the 2013 James Beard Foundation Awards. Nominees include Zach Bruell (Best Chefs: Great Lakes), Michael Symon (Outstanding Chef), Jonathon Sawyer (Best Chefs) and Matt Danko (Outstanding Pastry Chef).The restaurants represented are great gateways to Cleveland cuisine, and offer group options.
Symon’s Lola can accommodate groups of up to 30 in a private dining room, and planners can select four course menus at a variety of price points.
Sawyer’s Greenhouse Tavern, where Danko also works, has three private areas for groups of 15-40 people and a menu focused on slow, local dishes. Groups can rent out the entire restaurant or reserve the rooftop bar in the warmer months.
At Cowell & Hubbard, operating in a historic former jewelry store in Playhouse Square, Bruell was one of the first chefs to introduce the concepts of bistro dining and fusion cuisine in the state.