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Symon plans restaurant at Book Cadillac hotel


Alex
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"Iron Chef" winner and Cleveland restaurateur Michael Symon is set to open a new restaurant when the landmark Book Cadillac hotel reopens this fall after its $180 million renovation.

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The restaurant Symon intends to open will be on the ground floor of State Street and Washington Boulevard and has yet to be named.

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"His restaurant at the Book will be different [from] the ones in Cleveland," said Joyce Cusmano, a Book Cadillac spokeswoman. "He's working on a concept and menu he's long wanted to do."

Story here

More details should be revealed at tomorrow's press conference.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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More info at the Cleveland Free Times:

"It's an American brasserie themed around heritage meats," Symon explained. The highest quality beef, pork, lamb, bison, boar and other meats will be spit-roasted, wood-grilled, smoked, braised and cured. No doubt we'll be driving to the Motor City to sample wild boar short ribs, bison prime rib and braised rabbit. Sides like smoky beans with pancetta, lemony potatoes and pastichio will be served family-style. "I wish I thought of this concept before," Symon noted. "It would work great here in Cleveland."

Yeah, it would work great here in Cleveland. :laugh:

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The restaurant will be called "Roast". Sounds like it's going to be a meat extravaganza. :biggrin: From Symon's blog:

It will feature all that is meat. Including a wood fired rotisserie with suckling pigs, baby goats and spring lamb. We will also feature a large amount of prime dry aged steaks and a array of house made sausages and cured meats. This is a concept I have been working on for quite awhile and feel it will fit Detroit like a glove.
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