In a Restaurant Hospitality feature titled “Toast: One of Cleveland’s most exciting new restaurants,” editor Michael Sanson highlights the amazing job chefs Joe Horvath and Jennifer Plank are doing at their farm-to-table restaurant in the Gordon Square neighborhood.

“Recent menu items that have thrilled diners and critics alike include a rolled egg crepe filled with smoked perch, pickled strawberries and a dill crème fraiche; lamb ribs with pickled red cabbage and cucumber yogurt sauce; and mini French toast topped with sausage, a spicy maple glaze and a fried egg.”

The young pair -- recently engaged to be married -- are expats from Jonathon Sawyer’s Greenhouse Tavern and Noodlecat restaurants.

Read the full story here.