Local Food Economy
Hunter Harlor thought he would ease into opening Dirty Bird ghost kitchen in Michael's Genuine last week, but the smoked and Nashville hot chicken offerings proved to be a popular option for diners, and opening week was a hit.
When the coronavirus hit, Pour Cleveland owner Charlie Eisenstat decided to close his downtown coffee shop and shift to a new business model—an online roast-to-order coffee program featuring some of the world's best coffee roasters.
Katie Gayner and Anthony Radencic experienced the sweet taste of victory during Netflix’s recent airing of “Sugar Rush Christmas."
Ohio City Farm is already selling its 2021 CSAs, as well as bundles of dried herbs, after repeated requests from those who want to give the produce packages as holiday gifts.
Inspired by the spices and flavors of different ethnicities, Doug Katz uses the ghost kitchen takeout and delivery concept as a testing ground for new restaurant ideas.
Event planner Amy Pappas has found a way to keep both local foodies and chefs engaged at home during the pandemic with Zoom cooking classes—and the proceeds go to good causes.
Vicki and Steve Kotris were all set to open their unique ice cream bar, a spinoff of their Cleveland Cookie Dough, when COVID-19 delayed their opening last spring. Now, they have finally opened the doors to Remixx Ice Cream + Cereal Bar at Clifton Corners.
A year after securing a storefront on Lee Road in Cleveland Heights, Kandice Marchant is nearing completion of Marchant Manor Cheese Shop—with high hopes to be open for the winter holidays.
Downtown Cleveland Restaurant Week comes early this year—next week, in fact—as the Downtown Cleveland Alliance moves the annual winter event into fall to spark safe dining out (or curbside pickup or delivery) at city restaurants.
Cleveland transplant Ricardo Reinoso believes that giving everyone a seat at the proverbial table starts with doing just that.
In just over two years, Tanisha Velez grew her fascination with microgreens into a budding business in Tremont's storefront incubator program.
With the cancellation of its usual summer events, like Wade Oval Wednesdays, University Circle, Inc. had to pivot to some socially distant and virtual activities. At the Circle Food Tour each Sunday, for instance, University Circle chefs help folks cook a full gourmet summer dinner from the comfort of their kitchens and patios.
In an effort to find a healthy snack for her three children, Amy Witzigreuter mastered the art of making a tasty, easy-to-digest granola. Two years after launching Witzi's Raw Granola, customers throughout Ohio can't stop eating the five varieties she cranks out of her St. Clair Superior neighborhood kitchen.
When Parker's Downtown closed in March during the COVID-19 shutdown, owner James Mowbray fast tracked his rebranding plans for the restaurant space. Next week, Betts Restaurant, named after 19th Century Cleveland activist Elizabeth Schofield, will offer something for every taste.
Exponential growth in the middle of a pandemic? Taking a new Ohio City beer garden from concept to completion in the span of three weeks? These may seem like Herculean feats, but Saucy Brew Works seems to have found the secret sauce for success.
EDWINS Leadership and Restaurant Institute founder Brandon Chrostowski continues to revitalize the Buckeye neighborhood while giving formerly incarcerated people a second chance—this time with the purchase of two muti-family houses on East 130th Street
Jackie Bebenroth's #EatForCLE campaign takes the support for local restaurants to the next level with the creation of graphic t-shirts—soon to be on sale so the public can back their favorite eateries.
After a year of delighting a growing customer base with its vegan comfort food, Squash the Beef is raising funds to buy a food trailer and take their catering business to the streets of Cleveland.
Fahrenheit chef/owner Rocco Whalen feels the pain Cleveland has felt during the coronavirus, the murder of George Floyd, and the riots. But now, he looks to the future and hopes for better days in Cleveland and in the local restaurant industry.
Chef Doug Katz has launched Chim,a ghost kitchen that serves South American fare for takeout and delivery.