Chef Brandt Evans, one of Cleveland’s best-known chefs, acknowledges that northern Ohio was long known as a rather traditional—perhaps even predictable—region when it came to food. But that’s changed, and today, visitors and locals alike are savoring more diverse and sophisticated menus that range from international to fusion to freshly redefined variations on old favorites.
“Cleveland was always known as a meat-and-potatoes town,” says Evans, who owns Pura Vida by Brandt, a popular Cleveland restaurant that also offers private dining options for groups.
Today, he says a variety of elements are influencing menus around the region, including the farm-to-table concept, which he believes is here to stay.
“I always say that we real chefs have been doing that for years, but now everyone puts farm-to-table on their menu,” he says.
Another important trend is the increased popularity of tapas-style portions, which allows people to sample a wider array of cuisine without ordering multiple main courses.
“It’s just another way for people to taste through your menu,” he says. “We’re in the process of redesigning our menu and are taking entrees and putting them into the appetizer category.”
Evans also says he’s seeing more demand for food with Indian spices, as well as vegetarian dishes, including vegan and gluten-free cuisine.
“This has a lot to do with people looking for healthy options,” he says. “Anyone can put a steak on a grill, add some flavored, compound butter and serve. You truly can see the skill set of a chef [based on] how he or she approaches vegetarian and vegan creations.”
Evans creates customized private dining experiences for an ever-growing number of groups, he says, at both Pura Vida by Brandt, located on Cleveland’s Public Square, and Blue Canyon Kitchen and Tavern (www.bluecanyonrestaurant.com), where he is chef and partner.
“Blue Canyon has multiple rooms that accommodate all different sized parties all within a warm, log cabin setting. I call it ‘Ralph Lauren goes Cowboy sexy chic,’” he says.
At Pura Vida by Brandt, Evans has space for private breakfasts, lunches and dinners, as well as group cooking classes and team-building competitions.
“Guests have really enjoyed the experience, and are very excited to cook in our professional teaching kitchens,” he says.
Other destinations in northern Ohio offer a variety of interesting dining options for groups as well.
In Canton-Stark County, groups can join themed excursions with Canton Food Tours, enjoy a cooking class and team building activities at Gervasi Vineyard or stage a lively tailgate party at the Pro Football Hall of Fame.
Downtown Sandusky, in the Lake Erie Shores and Islands region, is a rewarding place for sampling original creations at chef-owned and family-owned restaurants like Zinc Brasserie and Crush Winebar, both of which are owned by Chef Cesare Avallone.
And in Toledo, groups can savor everything from Hungarian dishes at the landmark Tony Packo’s to fresh seafood at The Docks, a restaurant complex on the banks of the Maumee River.
