What's next? It's a question we all wish we had the answer to. But for folks looking to settle down, that question undoubtedly refers to place. In this running series, Fresh Water explores emerging Cleveland neighborhoods that are primed for growth. This week, writer Joe Baur examines North Shore Collinwood.

When it opens this spring, The Katz Club Diner will become the sixth enterprise to hazard a bet on the twin diner cars on Lee Road in Cleveland Heights. But this time around -- thanks to the skill and experience of chef-owner Doug Katz -- the odds are not stacked against its success.

Downtown has lacked a soul food restaurant for years. That's changed now that Soul Republic, the successful restauranteurs behind Angie's Soul Cafe, Jezebel's Bayou and Zanzibar, have opened Stonetown Southern Bistro at 627 Prospect Avenue.

The casual venue, whose menu features "soul food with a twist" and is similar to Zanzibar at Shaker Square, aims to fill a gap in the marketplace. "This is one of those everyday locations, as opposed to a place you'd go as a treat on date night," says Adrian Lindsay, Stonetown's general manager. "That niche has been missing down here. It's something overdue for this area."

Lunch entree prices are in the $6 to $9 range, while dinner menu items are priced from $10 to $14. Stonetown is located in the former Nexus Coffeehouse space on the ground floor of the 668 Euclid Avenue apartment building (Prospect Ave. side).

Soul Republic has reconfigured the space so that it features a lounge and bar with hightop tables and a dining room. A homemade wine cabinet separates the two.

The menu is a "soul fusion" concept similar to Zanzibar, says Akin Alafin, general manager of Soul Republic, but it  includes many new items as well. These include buttermilk fried yardbird with red velvet waffle, lobster shrimp and grits, fried crawfish, lobster quesadilla with arugula sauce, and the Stone Rolls.

Stonetown has been getting a great reception so far, says Lindsay. The key to success for the company, which employs eight family members and has become something of a soul food dynasty, has been consistency, the incorporation of fresh ingredients from local farmers and the West Side Market, and not taking shortcuts. "They want soul food; it's gotta be cooked for the soul."

The restaurant, while still in the soft-open phase, does feature the full menu, says Alafin. Weekend brunch will start on Saturday, January 26th and run from 10 a.m. to 2 p.m. So far, Soul Republic has invested more than $200,00 into the space and has hired 11 people.

Stonetown Southern Bistro is Soul Republic's fifth restaurant in the Cleveland area.


Sources: Adrian Lindsay, Akin Alafin
Writer: Lee Chilcote

Catanese Classic Seafood, a 30-year-old fish company that recently moved into the Flats, has reached agreements to purchase the entire catches of two local fishing crews that scour Lake Erie. That arrangement is likely to net more than 600,000 pounds of yellow perch alone next year -- as well as an additional 8 jobs.

Small plates. Classic cocktails. A wine list curated by a well-traveled owner with a zest for local food. Shared tables made from old flour bins and lots of cozy nooks for hanging out with friends or snuggling up to a date. A menu filled with items like gnudi and braised lamb.

These are just a few of the wonderful things Fresh Water uncovered during a recent tour of Toast Wine Bar, which is set to open next month in the Gordon Square Arts District after six long years of planning.

Local resident and attorney Jillian Davis first purchased the building in 2006, with plans to open a place where she could share her love of great wine and locavore cuisine with others. The building, which had been vacant for years, is a former bakery and residence that came with cool window seats and built-in cabinets.

Then came a nasty spat with the church next door, which first opposed her liquor license but later came around. After her plans were approved a year ago, Davis started construction with the aid of contractor and furniture designer John Arthur. Toast is now drywalled out and Davis says that she plans to open in February. We know: We'll believe it when we see it. But trust us, folks, it's pretty darn close.

"The space was filled with stuff we could reuse; everything is just kind of getting recycled, which is cool," says Davis, pointing out the empty spot where the bar, which is being built from old doors and will have a zinc top, will be installed.

Davis is very excited about her cocktail list, boasting such colorful names as Vieux Carre, Widow's Kiss, Hanky Panky and Sir Alex. "I'm really into the cocktail renaissance," she says. "If you come here, you'll be able to have liquor, but only what I want you to have." Yes ma'am. And at 13 bucks a pop, we bet they'll be good and strong, too.

The opening of Toast is expected to create eight new full-time jobs in the city of Cleveland. Davis wouldn't disclose her total investment amount, simply saying that she's "doing it on the cheap" with some help from the City of Cleveland's Neighborhood Retail Assistance Program, a commercial bank loan and equity.

Davis, who has traveled the world drinking and eating, is excited about the launch. "When I'm not at work, I read about food and wine, cook and eat. It's my passion."


Source: Jillian Davis
Writer: Lee Chilcote

Jonathan Yale has always been socially conscious. As an athlete, he is also concerned about what foods he puts into his body. Those two principles came together when Yale and Phillip Williams founded HooftyMatch last August, an online marketplace for buying and selling locally produced meats.

“It started from a nutritional aspect,” says Yale. “I actually went to farms and bought some whole animals. I started educating myself on all the different factors of why it’s better meat.”

Yale and Williams came up with the idea for HooftyMatch after seeing a booming trend in farm-to-table eating and a strong desire to consume meat from humanely treated animals.
 
“We focus on farmers and the trend of beef without hormones or antibiotics,” says Yale. “We want to make that higher-quality product easier to get into the market. We want to have a consumer-friendly product where our customers can buy directly from our site and have it shipped to them or they can pick it up from a set location.”
 
A portfolio company in LaunchHouse Accelerator, HooftyMatch received a $25,000 investment. The company also won Startup Lakewood’s Ideation Challenge last summer.
 
Yale plans on starting a monthly Cleveland Meat Series with "localvore" restaurants to market HooftyMatch and educate people. “There are definitely people who want this and we want to say it’s out there,” he says. “It's good for farmers, it’s good for the restaurant business, and it’s good for people. It’s kind of like a win-win-win.”
 
HooftyMatch plans to officially launch its site next month.

 
Source: Jonathan Yale
Writer: Karin Connelly

"I don't cook like any of those other guys on the block, I'll tell you that right now," promises Cajun chef Johnny Schulze, tossing out the names of celebrity chefs Michael Symon and Rocco Whalen, both of whom have Tremont restaurants. "I pull from what I learned growing up in Baton Rouge, Louisiana. The reason I'm doing this restaurant is I want to cook what I'm really good at."

Schulze is talking about his planned restaurant and watering hole Bourbon Street Barrel Room, which was recently approved by the local Tremont block club, a major feat given the propensity of skiddish neighbors to blackball new liquor licenses. The 100-seat restaurant, which will be located on Professor Avenue between Fahnrenheit and Edison's, is expected to open by next summer.

Bourbon Street will serve authentic, reasonably-priced Cajun cuisine, something that Schulze says doesn't exist in Northeast Ohio. "The way I see it, they live off the land, these Cajuns," he says. "They make do with inexpensive ingredients. It's seafood-heavy. It's about building flavors -- like a jambalaya, it looks very simple when it's served, but when you taste it, you're diving into multiple flavors."

Schulze and co-owners Justin and Barry Clemens know that such rich, spicy flavors pair perfectly with craft beer. So, in addition to traditional Cajun dishes such as gumbo and shrimp creole, Bourbon Street will offer plenty of beer selections, wine and liquor. "You might even be able to order a hurricane," hints Schulze.

When he was recruited by the owners, the veteran chef had been operating the Zydeco Bistro food truck with no plans to open a restaurant. "I built a food truck to retire -- I didn't want to work for anyone ever again," Schulze says with a laugh. "I tried to say no at first. But Tremont has the right atmosphere; it's culturally diverse and feels like you're outside the French quarter. I can pull this off."


Source: Johnny Schulze
Writer: Lee Chilcote

Recent transplants to Cleveland arriving from so-called "big-ticket" metropolitan markets say that they are experiencing appreciable cost savings in terms of housing, transportation, entertainment and food. And that translates to a better standard of life with little lost in terms of quantity and quality of offerings.

It's crunch time, folks! In less than three weeks, the 2012 holiday season will be a memory. We feel your pain. To help, we've stitched together a provocative assortment of gift ideas that should knock out your list in no time flat. This year, keep it fresh, keep it tasty, keep it local.

This summer, the St. Clair Superior Development Corporation launched an initiative called "Retail Ready" with the objective of filling a slew of vacant storefronts along St. Clair Avenue. In partnership with local landlords, they offered enticements such as reduced rent, free buildout and marketing support. The goal was to create a "big bang" effect in which a number of shops opened simultaneously, bringing new life to this historic street.

Although the project has taken longer than anticipated, it has sparked a lot of fresh interest in the area, says St. Clair Superior Executive Director Michael Fleming. The faded strip also recently celebrated a new tenant, Nx Dance Studio, which opened its doors on Sunday with a room full of line dancers and music spilling out into the street. Three additional retailers are expected to open early next year.

Now, thanks to a $25,375 grant awarded by Cuyahoga Arts and Culture, St. Clair Superior is gearing up for a major public art project this summer that will beautify the street between E. 62nd and Addison. "Hope-Sketch: St. Clair Avenue Reimagined" will create large-scale public art with community input.

"We've always known that a major component to the 'pop-up neighborhood' would be public art," Fleming says. "Hope-Sketch will involve neighborhood residents and businesses in working with an artist to put together ideas as to what their hopes are for the neighborhood. Then they'll create a temporary art installation for one weekend and the whole street will come alive. Afterwards, a professional design firm, Agnes Studio, will distill the concepts into permanent public art."

Hope-Sketch will be completed in summer of 2013. In February, St. Clair Superior is also planning to celebrate kurentovanje, a Slovenian carnival event that is based on Pagan tradition. By then, Fleming hopes that new retailers such as an art gallery, coffeeshop and bakery will be open, with more on the way.


Source: Michael Fleming
Writer: Lee Chilcote

It's a match made in culinary heaven, to be certain. Bursting at the seams of their respective home-based kitchens, an artisan cookie maker and a scratch baker have joined forces to open a cozy bakeshop and catering kitchen at 4261 Mayfield in South Euclid.

"It's busier than I expected -- we've got nice foot traffic and neighborhood traffic," says Bob Sferra, owner of the full-service catering company Culinary Occasions, who partnered with Christine Mehling of Better Bit of Butter Cookies to open the Better Occasions Shop. Sferra, who got his start under famed Cleveland chef Parker Bosley, has studied French pastry arts and sources many ingredients locally.

Mehling is known for her creative, artisan cookies, including the cranberry-coconut with lemon glaze and apricot-cashew with lime glaze. She uses only natural products, including real butter and eggs from free-range chickens.

Sferra's business is up about 20 percent from last year, something he attributes to his growing referral-based business and the storefront. "The front is nice. It opens up the conversation to someone wanting to cater a party for the holidays," he says, adding that the shop is "somewhere in between homey and a little bit hip."

Adds Sferra: "When you take butter, eggs, sugar, chocolate and dried fruit and make something without adding any junk… For me, it’s almost like when I was a kid growing up in an Italian family. It’s just good. It’s good and it’s uncomplicated."

The Better Occasions Shop is open Tuesday to Saturday from 9 a.m. until 6 p.m.


Source: Bob Sferra
Writer: Lee Chilcote

Staying put in the 216 for the holidays has never been so easy -- nor so much fun. Thanks to a bevy of new attractions and eateries, combined with wonderful old traditions, locals and visitors alike will have no shortage of festive holiday fun. In this colorful slideshow, Fresh Water photographer Bob Perkoski highlights some of the season's best eats, treats, and places to be.