Time to Eat
Barnhart says the restaurant’s menus are seasonal in nature, so some favorites are not always available. But one dish people have consistently looked for is shrimp grits.
“It just went back on the menu,” he says. “People have really been talking about how great it is.”
Barnhart says the dish combines fresh Gulf shrimp with grits grown in Athens, Ohio, cheese and andouille sausage. In addition, since it’s the Lenten season, he says the restaurant will always have a range of fresh-catch seafood dishes available that will change every two days. Barnhart says the fish options will include local favorites such as Lake Erie perch.
Felice Maiorca, Owner,Sorrento Ristorante and Pizzeria
Maiorca says blending fresh ingredients with the taste and flair of Old Country recipes and dishes is key to his restaurant’s success.
“I keep in touch with people in Italy about the food and cooking different dishes,” he says. “Chicken and veal dishes like parmigiana, florentine, marsala or the eggplant parmigiana always get ordered a lot. The beef tortellini seems to be pretty popular lately.”
Other traditional entrees, such as the meatballs made at the restaurant and spaghetti, remain favorites, as well. Maiorca says the seafood entrees also remain strong, particularly in the Lenten and early spring season.
“People have their favorites when they come in, because they’ve been coming to us for awhile,” he says.
Christine Cirigliano, Marketing Manager, Bistro 83
Cirigliano says Bistro 83 works hard to capture all the flavors of current trends.
“Bistro 83 touts itself as the premier bistro and wine bar on the West Side with good reason, capturing many awards and recognitions,” she says.
Bistro 83 uses greens that are locally grown, GMO- and pesticide-free, with chef Anthony Martorello blending ingredients from Green City Growers in Cleveland, Cowhaus Creamery in Oberlin, Ohio City Pasta and Slices Fabulous Pastry of Old Brooklyn, among others. Menus include vegan, vegetarian and gluten-free options.
“Ninety percent of what we serve is in-house, created from scratch,” she says. “Bistro 83’s team delivers an elegant twist on the latest trends, such as Beef Wellington and in-house smoked oysters. Look for Bistro 83 to expand this year, bringing more depth and creativity to its space and menu.”
Jeremy Oravec, General Manager, Sheffield Village Quaker Steak and Lube
Oravec notes the Lorain County location is a test store for the company and says the new lunch salad bar has been very successful, citing the homemade pasta salads and soups in particular as big hits.
“We make the pasta salads and soups from scratch, and people really seem to enjoy putting together different combinations of fresh ingredients with the salad and soups,” Oravec says. “With the soups, our chicken noodle soup is just really good and always popular.”
With baseball season upon us, Oravec says customers are coming in for daytime fare like the salad bar and traditional Quaker Steak and Lube favorites like wings and burgers.
“People want something fun and really tasty while watching the games, and we’ve got a great selection for them,” he says.