d. polito

my current favorite at the moment has got to be lucky's cafe for early sunday brunch. the prailine bacon is really interesting, definitely a good play on the old sweet and salt. sausage gravy with cheddar scallion biscuits, local farm eggs, and homemade toast/jam. . . mmm. i can't wait to try the free range,grass-fed meatloaf panini for lunch sometime. oh, and also still on my list of favorites, even though it ended last week), are st. josaphat, st. stanislaus and st. procop's fish fries. doesn't get any more cleveland than that.

these pictures have backed up what I have heard so far about this place! definitely interested in going soon; is the chef's tasting course off the menu? i viewed the menu as posted on their website, and there was no mention of prix fixe/tasting menu. i'll give a secret handshake, if that's necessary. and ps- i'm really excited to see what they've done with the space from parker's. that place was gorgeous. one of the first eye-opening meals i ever had was one day in high school with a "date;" and yep, it was at parker's.

old grumpy's was great. one of my favorite places for brunch, and their late night "hospitality hours" were great for second shift folk. i haven't been to the new one. my apologies about the vivo mention, i obtained that info from three different sites on the internet, which were obviously all outdated. el tango is great, and i've been going there for years now. however, the last few times i've been (for take out, nonetheless) it's taken 45+ minutes after ordering to get the food- and that is without any other incoming orders or anything- which is fine if you're prepared for that. but man is the food great!!!!!!

can some folks help provide an up-to-date list of BYOB spots in cleveland? i'm missing out on my local byob brooklyn favorites. so far i know of . . . vivo new thai place in tremont if you don't want to out someplace to the masses, feel free to pm me with any info.

right up my alley. bearden's, in rocky river on lake rd. simply amazing steakburger style burgs. they grind all their meat fresh daily, and they are all cooked on the flattop. the buns are toasted in a rotary toaster with just a dollop of butter on them, and are done in just about the time it takes the burgers to cook. can't recommend this place enough, probably been there in excess of 200 times during my life. as my dad used to say "burgers? . . . thin to win"