Vita Urbana, a multi-service convenience store, is scheduled to open in mid-January in the Shoreway Building, 1260 West 76th St., overlooking Edgewater Park.
Designed with a sense of community, the compact, 4,000 square-foot space will pack a host of services for residents of the Shoreway Building and the entire Battery Park neighborhood.
“Vita Urbana will combine the convenience of a coffee shop, an artisanal grocery store, and a full service bar bistro,” says entrepreneur Mike Graley, a 35-year veteran of the grocery business.
A native west sider, Graley opened his first venture -- the wine bar, YOLO (now Cha Spirits & Pizza Kitchen) – right next door in the Battery Park Powerhouse.
In addition to his own operations, Graley’s been a wine buyer at the Rocky River Heinen’s for 25 years. Graley got his start at A&P and then worked for Rego’s in his early days. These experiences, along with an opportunity to travel abroad, have led him to Vita Urbana.
The coffee shop will rely on local roasters to produce a specially brewed, house-blended dark roast, along with assorted flavored coffees. Graley is also planning a simple breakfast menu with added emphasis on fast, friendly service.
The artisan grocery store will offer a variety of necessities while emphasizing quality and uniqueness; a place cooks will want to shop.
The full-bar bistro will specialize in an array of gourmet selections that will showcase many of the exquisite products sold in the store. The bar will provide a variety of wine, beer and specialty cocktails.
Vita Urbana brings convenience to the center of the Gordon Square neighborhood. It will be open seven days a week, from 7 a.m. to 11 p.m. Monday through Saturday and 7 a.m. to 4 p.m. on Sundays.
Graley will hire 10 to 15 people to staff Vita Urbana and envisions opening two additional locations in other Cleveland neighborhoods over the next two years.
Designed with a sense of community, the compact, 4,000 square-foot space will pack a host of services for residents of the Shoreway Building and the entire Battery Park neighborhood.
“Vita Urbana will combine the convenience of a coffee shop, an artisanal grocery store, and a full service bar bistro,” says entrepreneur Mike Graley, a 35-year veteran of the grocery business.
A native west sider, Graley opened his first venture -- the wine bar, YOLO (now Cha Spirits & Pizza Kitchen) – right next door in the Battery Park Powerhouse.
In addition to his own operations, Graley’s been a wine buyer at the Rocky River Heinen’s for 25 years. Graley got his start at A&P and then worked for Rego’s in his early days. These experiences, along with an opportunity to travel abroad, have led him to Vita Urbana.
The coffee shop will rely on local roasters to produce a specially brewed, house-blended dark roast, along with assorted flavored coffees. Graley is also planning a simple breakfast menu with added emphasis on fast, friendly service.
The artisan grocery store will offer a variety of necessities while emphasizing quality and uniqueness; a place cooks will want to shop.
The full-bar bistro will specialize in an array of gourmet selections that will showcase many of the exquisite products sold in the store. The bar will provide a variety of wine, beer and specialty cocktails.
Vita Urbana brings convenience to the center of the Gordon Square neighborhood. It will be open seven days a week, from 7 a.m. to 11 p.m. Monday through Saturday and 7 a.m. to 4 p.m. on Sundays.
Graley will hire 10 to 15 people to staff Vita Urbana and envisions opening two additional locations in other Cleveland neighborhoods over the next two years.
As a biomedical engineering graduate student at CWRU, Punkaj Ahuja was working in 2010 on applications for a core sensor his team was developing.
Then the idea for a rapid blood test using the same technology came to him. By October 2014, he had formed Apollo Medical Devices – a company that is developing a low-cost, accurate and rapid blood analysis system.The company has offices at BioEnterprise.
“Our device uses rapid blood testing technology with a single drop of blood in just five minutes,” explains Apollo CEO Patrick Leimkuehler. “It delivers when time matters most – in the ER, the ICU and the OR.”
The Apollo system uses a single drop of blood to get basic metabolic panel, or CHEM-7, results in minutes. The test measures various basic levels like glucose, sodium, creatinine and potassium to diagnose illness and determine treatments. Other tests require a blood draw and take up to two hours for results.
“I was working on another project using the same sensor technology and a group of us were in a room brainstorming,” recalls Ahuja. "We were discussing what else we can do with this sensor technology – with its low cost and rapid results.”
After talking to a physician, Ahuja was convinced they had to develop their product. “That’s what pushed us toward the test itself,” he says. “Once it was ingrained in our minds, a lot of work and a bunch of labs tests began to get this into the real world.”
While the Apollo device is still in the development stage, Ahuja and Leimkuehler plan to have the product to market by 2017. Apollo plans to market the device primarily to hospitals’ emergency departments, intensive care units and operating rooms. Once launched, Leimkuehler says Apollo plans to expand and target primary care doctors and the home health care markets.
Last summer, Apollo Medical Devices won the $20,000 grand prize in JumpStart’s Startup Scaleup NEO Up-and-Comers Pitch Competition. The company has also received funding from the Northeast Ohio Innovation Fund, CWRU’s Case-Coulter Translational Research Partnership and Ohio’s Third Frontier Technology Validation and Start-up Fund.
Then the idea for a rapid blood test using the same technology came to him. By October 2014, he had formed Apollo Medical Devices – a company that is developing a low-cost, accurate and rapid blood analysis system.The company has offices at BioEnterprise.
“Our device uses rapid blood testing technology with a single drop of blood in just five minutes,” explains Apollo CEO Patrick Leimkuehler. “It delivers when time matters most – in the ER, the ICU and the OR.”
The Apollo system uses a single drop of blood to get basic metabolic panel, or CHEM-7, results in minutes. The test measures various basic levels like glucose, sodium, creatinine and potassium to diagnose illness and determine treatments. Other tests require a blood draw and take up to two hours for results.
“I was working on another project using the same sensor technology and a group of us were in a room brainstorming,” recalls Ahuja. "We were discussing what else we can do with this sensor technology – with its low cost and rapid results.”
After talking to a physician, Ahuja was convinced they had to develop their product. “That’s what pushed us toward the test itself,” he says. “Once it was ingrained in our minds, a lot of work and a bunch of labs tests began to get this into the real world.”
While the Apollo device is still in the development stage, Ahuja and Leimkuehler plan to have the product to market by 2017. Apollo plans to market the device primarily to hospitals’ emergency departments, intensive care units and operating rooms. Once launched, Leimkuehler says Apollo plans to expand and target primary care doctors and the home health care markets.
Last summer, Apollo Medical Devices won the $20,000 grand prize in JumpStart’s Startup Scaleup NEO Up-and-Comers Pitch Competition. The company has also received funding from the Northeast Ohio Innovation Fund, CWRU’s Case-Coulter Translational Research Partnership and Ohio’s Third Frontier Technology Validation and Start-up Fund.
In 2009, Cleveland City Council updated its non-discrimination law to include transgender people. Then council added an amendment.
But there was a problem with the wording, activists in the transgender community say. Council added an amendment to the law stating that employers and places of public accommodations could tell a transgender individual which restroom – men’s or women’s -- they could or could not use, instead of leaving that decision open to whichever sex he or she identifies with.
“You don’t often see discriminatory language in a non-discrimination law,” says Jacob Nash, co-chair of Cleveland is Ready, the group working on ordinance 1446-13, which would change the wording in the current ordinance.
“What removal of this piece would do is make it safer for transgender people,” explains Nash. “It’s not safe right now – telling a transgender woman to go into the men’s restroom. I know women who have been attacked or cornered or raped because that’s where they were told they needed to go.”
While some members of the transgender community are open, or “out,” others are not, Nash explains. Either way the situation can be humiliating. He tells of a transgender woman who was made to use the men’s room while a police officer stood guard outside the door.
“That’s ridiculous,” Nash says. “To have someone literally policing the restroom?”
Diane Dierker is also campaigning for 1446-13. “I’m a transgender woman, so this is of great concern to me, especially because now I’m a Cleveland resident,” she says. “Who is better able to determine who should use which bathroom than the person who has to go?”
Dierker’s employer allows her to use whichever bathroom she identifies with and she has never personally been harassed. “But I think about it every time I’m in a public place and have to go to the bathroom,” she admits, adding she does know people who have been harassed or even arrested.
Dierker points out that transgender people are not looking to do anything malicious. “Transgender people are in the bathroom for one purpose – to go to the bathroom,” she says.
Nash says Cleveland is Ready has gotten support from some city council members, but so far ordinance 1446-13 has not gone to a vote. Nash says they are hopeful it will be heard by the end of the year.
But there was a problem with the wording, activists in the transgender community say. Council added an amendment to the law stating that employers and places of public accommodations could tell a transgender individual which restroom – men’s or women’s -- they could or could not use, instead of leaving that decision open to whichever sex he or she identifies with.
“You don’t often see discriminatory language in a non-discrimination law,” says Jacob Nash, co-chair of Cleveland is Ready, the group working on ordinance 1446-13, which would change the wording in the current ordinance.
“What removal of this piece would do is make it safer for transgender people,” explains Nash. “It’s not safe right now – telling a transgender woman to go into the men’s restroom. I know women who have been attacked or cornered or raped because that’s where they were told they needed to go.”
While some members of the transgender community are open, or “out,” others are not, Nash explains. Either way the situation can be humiliating. He tells of a transgender woman who was made to use the men’s room while a police officer stood guard outside the door.
“That’s ridiculous,” Nash says. “To have someone literally policing the restroom?”
Diane Dierker is also campaigning for 1446-13. “I’m a transgender woman, so this is of great concern to me, especially because now I’m a Cleveland resident,” she says. “Who is better able to determine who should use which bathroom than the person who has to go?”
Dierker’s employer allows her to use whichever bathroom she identifies with and she has never personally been harassed. “But I think about it every time I’m in a public place and have to go to the bathroom,” she admits, adding she does know people who have been harassed or even arrested.
Dierker points out that transgender people are not looking to do anything malicious. “Transgender people are in the bathroom for one purpose – to go to the bathroom,” she says.
Nash says Cleveland is Ready has gotten support from some city council members, but so far ordinance 1446-13 has not gone to a vote. Nash says they are hopeful it will be heard by the end of the year.
The aromas of fresh baked bread and pastries will soon waft through the streets of Cleveland when Bloom Artisan Bakery and Café opens two locations next year. In a social enterprise venture, Towards Employment, a non-profit organization dedicated to helping low income and disadvantaged adults achieve self-sufficiency through employment, announced last week that it will open bakeries in both Public Square and on the Cleveland State campus.
“The Towards Employment board of directors set out to start a social enterprise a couple of years ago,” says Logan Fahey, Bloom’s general manager. "We looked at different industries – manufacturing, lawn care – and then we found this crazy bakery idea. It met a need in downtown Cleveland and it’s an incredible training opportunity for our students.”
Bloom will hire and train 12 to 14 employees through Toward Employment for both locations in its first year, with a vision of expanding into additional locations, corporate catering and wholesale. “We wanted to create a business that is scalable,” says Fahey. “The hope is that once they graduate from the bakery they will move on to jobs with higher wages and use the skills they’ve learned.”
Before being hired by Bloom, potential employees will go through Towards Employment’s four-week career readiness course.
Once hired, employees will be learning baking skills from the best. Internationally-renowned artisan baking specialist Maurice Chaplais will personally train the staff on the art of making pastry and bread with locally-sourced ingredients.
Menu items include items such as the Great Lakes Beer bread, house white bread, assorted dinner rolls and croissants, pies, cookies, cakes, brownies and tarts. If that wasn’t enough, Bloom will also serve a lunch menu of sandwiches, sides and soups.
The CSU location at 1938 Euclid Ave. will house the production facility in addition to the retail shop. “It will have full commercial kitchen with glass windows so you can see the bakers making the product,” says Fahey.
Training starts in January and Fahey says they expect to open in February or March. In the meantime, Bloom Bakery is looking for an experienced executive head baker. Interested candidate can email their resumes to Fahey.
“The Towards Employment board of directors set out to start a social enterprise a couple of years ago,” says Logan Fahey, Bloom’s general manager. "We looked at different industries – manufacturing, lawn care – and then we found this crazy bakery idea. It met a need in downtown Cleveland and it’s an incredible training opportunity for our students.”
Bloom will hire and train 12 to 14 employees through Toward Employment for both locations in its first year, with a vision of expanding into additional locations, corporate catering and wholesale. “We wanted to create a business that is scalable,” says Fahey. “The hope is that once they graduate from the bakery they will move on to jobs with higher wages and use the skills they’ve learned.”
Before being hired by Bloom, potential employees will go through Towards Employment’s four-week career readiness course.
Once hired, employees will be learning baking skills from the best. Internationally-renowned artisan baking specialist Maurice Chaplais will personally train the staff on the art of making pastry and bread with locally-sourced ingredients.
Menu items include items such as the Great Lakes Beer bread, house white bread, assorted dinner rolls and croissants, pies, cookies, cakes, brownies and tarts. If that wasn’t enough, Bloom will also serve a lunch menu of sandwiches, sides and soups.
The CSU location at 1938 Euclid Ave. will house the production facility in addition to the retail shop. “It will have full commercial kitchen with glass windows so you can see the bakers making the product,” says Fahey.
Training starts in January and Fahey says they expect to open in February or March. In the meantime, Bloom Bakery is looking for an experienced executive head baker. Interested candidate can email their resumes to Fahey.
As much as she likes to show off her ceramics, artist Gina DeSantis wanted a new way to highlight the works she creates in her studio at the Screw Factory in Lakewood. “I hate showing my work in galleries,” she declares. “It just sits on a white pedestal and it’s like, ‘oh look, a mug.’”
Then DeSantis started thinking about the whole farm-to-table movement, and the practice of sourcing food locally. She thought, why can’t that practice apply to the plates people use to eat their local food?
So DeSantis contacted her friend Jillian Davis, owner of Toast restaurant, about a showing her work in the restaurant. Davis loved the idea, and with that Kiln to Table: An evening of fine craft and fine dining was born.
DeSantis designed 50 three-piece place settings – a salad plate, a dinner plate and a soup bowl – for the restaurant. Diners have the option to buy their place settings after dinner (the setting will be cleaned and packed up for pick up on Friday). Of course, guests are not obligated to buy their settings.
"I came up with rustic, simple dinnerware for Toast,” DeSantis says. “It accentuates the food and doesn’t distract from it.”
Kiln to Table is a one-night exhibit. But DeSantis would like to see restaurant shows become a regular thing. “It’s one night only, but hopefully it will be more,” she says. “I might get other artists involved and we’ll hop around the city. “
DeSantis adds that she wants to continue the trend of buying locally. “There’s this frenzy for everything local,” she says. “We’re growing and sourcing everything locally and then throw it on a 50-cent Ikea plate.”
She encourages people to take the trend a step further and buy their dinnerware locally as well. We’re so concerned about sourcing everything local, but we get from A to Y,” DeSantis explains. “It may be more costly, but if you’re really concerned about sourcing local, it’s worth it.”
Kiln to Table is scheduled for Thursday, November 5 from 4:30 pm to 11 pm. Reservations are recommended.
Then DeSantis started thinking about the whole farm-to-table movement, and the practice of sourcing food locally. She thought, why can’t that practice apply to the plates people use to eat their local food?
So DeSantis contacted her friend Jillian Davis, owner of Toast restaurant, about a showing her work in the restaurant. Davis loved the idea, and with that Kiln to Table: An evening of fine craft and fine dining was born.
DeSantis designed 50 three-piece place settings – a salad plate, a dinner plate and a soup bowl – for the restaurant. Diners have the option to buy their place settings after dinner (the setting will be cleaned and packed up for pick up on Friday). Of course, guests are not obligated to buy their settings.
"I came up with rustic, simple dinnerware for Toast,” DeSantis says. “It accentuates the food and doesn’t distract from it.”
Kiln to Table is a one-night exhibit. But DeSantis would like to see restaurant shows become a regular thing. “It’s one night only, but hopefully it will be more,” she says. “I might get other artists involved and we’ll hop around the city. “
DeSantis adds that she wants to continue the trend of buying locally. “There’s this frenzy for everything local,” she says. “We’re growing and sourcing everything locally and then throw it on a 50-cent Ikea plate.”
She encourages people to take the trend a step further and buy their dinnerware locally as well. We’re so concerned about sourcing everything local, but we get from A to Y,” DeSantis explains. “It may be more costly, but if you’re really concerned about sourcing local, it’s worth it.”
Kiln to Table is scheduled for Thursday, November 5 from 4:30 pm to 11 pm. Reservations are recommended.
The West Creek Conservancy, a group focused on preserving natural habitats and expanding opportunities to experience nature, is developing a new mobile app that will allow users to locate a watershed, map water-related public access points and learn more about that river or stream.
Developers hope the app will help people get out an explore Ohio’s Lake Erie basin. The app will serve as a mobile version of ODNR’s Coastal and River Access guide. The app will use the phone’s GPS to direct users to the nearest water access points.
“The real idea here is we have such a great asset at our back door and people don’t know how to get to it,” says Derek Schafer, West Creek’s executive director. “When you get access to it, you care about it. If you’re recreating on it, you love it and want to keep it healthy.”
Schafer is hesitant to use the term “watershed” when talking about the yet-to-be-named app. “It sounds like a regulatory term,” he explains. “This is to hook, line and sinker get people to the water – whether it’s a boat launch, a canoe put-in, marina, whatever it is. Get them to know where to get to the water – all of the rivers and all lake access points in all of Lake Erie.”
But the app isn’t just about waterfront fun. It’s also designed to get users involved in conservation and advocacy groups. “It’s about getting people engaged in advocacy, to action,” Schafer says. “It’s how to get people to the Lake Erie coastline, watersheds and all the rivers. It’s about how to get people to them, enjoy then and then once you get there, you get them to respect them and enjoy them.”
The app, which is scheduled to be completed in beta version for IOS by the end of the year and Android sometime next year, will feature Lake Erie and watershed protection tips, a photo gallery, Lake Erie and watershed FAQs, newsletter and links to advocacy groups.
West Creek Conservancy is still trying to decide on a catchy name for the app. Anyone with a good name idea can email Schafer with it.
Developers hope the app will help people get out an explore Ohio’s Lake Erie basin. The app will serve as a mobile version of ODNR’s Coastal and River Access guide. The app will use the phone’s GPS to direct users to the nearest water access points.
“The real idea here is we have such a great asset at our back door and people don’t know how to get to it,” says Derek Schafer, West Creek’s executive director. “When you get access to it, you care about it. If you’re recreating on it, you love it and want to keep it healthy.”
Schafer is hesitant to use the term “watershed” when talking about the yet-to-be-named app. “It sounds like a regulatory term,” he explains. “This is to hook, line and sinker get people to the water – whether it’s a boat launch, a canoe put-in, marina, whatever it is. Get them to know where to get to the water – all of the rivers and all lake access points in all of Lake Erie.”
But the app isn’t just about waterfront fun. It’s also designed to get users involved in conservation and advocacy groups. “It’s about getting people engaged in advocacy, to action,” Schafer says. “It’s how to get people to the Lake Erie coastline, watersheds and all the rivers. It’s about how to get people to them, enjoy then and then once you get there, you get them to respect them and enjoy them.”
The app, which is scheduled to be completed in beta version for IOS by the end of the year and Android sometime next year, will feature Lake Erie and watershed protection tips, a photo gallery, Lake Erie and watershed FAQs, newsletter and links to advocacy groups.
West Creek Conservancy is still trying to decide on a catchy name for the app. Anyone with a good name idea can email Schafer with it.
Northeast Ohio’s tech industry is not only growing, it’s thriving says OHTec’s 2015 NEO Tech Industry Report. The organization conducted the same survey in 2014 as it did in the end of 2010 and recent results show an increase in employment, revenue and overall growth.
“Four years ago we used the same survey to get a snapshot of what the industry looks like,” explains OHTec director Brad Nellis. “We wanted to see what it looks like now and how things have changed in four years. It’s important because people don’t really realize the impact and scope of the tech industry here in Northeast Ohio. This report gives light to it.”
Nellis cites the fact that 68 percent of the region’s tech employers now have more than 10 employees – far above the national average of 18 percent – while in 2010, 45 percent had 10 or fewer employees. Today, only 32 percent fall into the very small category, while the number of companies with more than 25 employees and more than 50 and more than 100 employees has grown significantly.
Furthermore, the report states that in 2010, just seven percent of companies reported revenues of more than $10 million annually, while in 2014 that percentage rose to 13 percent.
Nellis notes that an important point in the report is that 60 percent on the area’s tech companies are doing business outside of Northeast Ohio. “It’s not just moving money around in the region that’s already here,” he says. “With big growth in companies doing business outside of Ohio, that’s dollars being imported into the region.”
There really hasn’t been much change in the types of technology companies in the region, says Nellis – Northeast Ohio continues to host a mix of companies, from software and IT services to web site development. And many tech employees are making good money. "We don't have any mega-tech companies here like Oracle, Google or Facebook, but there are high salaried individuals in web development, software development -- many making six figures," he says.
Ohio in general has strong technology bases statewide, each with its own niche market. Nellis says the state has been supportive of the technology industry, which will only fuel future growth.
“Barring an economic upheaval, we will continue to see strong growth,” Nellis says. “We consider ourselves on a good, strong path.”
“Four years ago we used the same survey to get a snapshot of what the industry looks like,” explains OHTec director Brad Nellis. “We wanted to see what it looks like now and how things have changed in four years. It’s important because people don’t really realize the impact and scope of the tech industry here in Northeast Ohio. This report gives light to it.”
Nellis cites the fact that 68 percent of the region’s tech employers now have more than 10 employees – far above the national average of 18 percent – while in 2010, 45 percent had 10 or fewer employees. Today, only 32 percent fall into the very small category, while the number of companies with more than 25 employees and more than 50 and more than 100 employees has grown significantly.
Furthermore, the report states that in 2010, just seven percent of companies reported revenues of more than $10 million annually, while in 2014 that percentage rose to 13 percent.
Nellis notes that an important point in the report is that 60 percent on the area’s tech companies are doing business outside of Northeast Ohio. “It’s not just moving money around in the region that’s already here,” he says. “With big growth in companies doing business outside of Ohio, that’s dollars being imported into the region.”
There really hasn’t been much change in the types of technology companies in the region, says Nellis – Northeast Ohio continues to host a mix of companies, from software and IT services to web site development. And many tech employees are making good money. "We don't have any mega-tech companies here like Oracle, Google or Facebook, but there are high salaried individuals in web development, software development -- many making six figures," he says.
Ohio in general has strong technology bases statewide, each with its own niche market. Nellis says the state has been supportive of the technology industry, which will only fuel future growth.
“Barring an economic upheaval, we will continue to see strong growth,” Nellis says. “We consider ourselves on a good, strong path.”
For 14 years Christie Murdoch has called Tremont home to her eclectic boutique Banyan Tree – selling unique clothing, jewelry, accessories and gifts to loyal customers. Last October, The Banyan Box became one of the first tenants of Small Box Cleveland – a market of shops in renovated shipping containers.
Now, Murdoch is moving east and about to open her third Banyan Tree store at 11440 Uptown Alley in University Circle’s Uptown. “I feel like it’s a fresh and new area that people are just hearing about, just learning about,” says Murdoch of the location. “There’s a mixture of people coming here, and it’s different than Tremont.”
Murdoch wasn’t actively looking for a third location, but Uptown felt right. “I looked at spaces over the years, but it wasn’t right,” she says. “Then this came along and we were open to it. It turned out really nice. It has the same feel as Tremont, but more modern.”
The Tremont Banyan Tree has a solid East Side customer base, Murdoch says, but having an east side location will add to it. “Our east side customers are very loyal, but I think they’d come here more. And we love that we’re staying in the City of Cleveland.”
The Uptown store will carry similar items as the Tremont location, but Murdoch will adapt as needed. “In the beginning we will have very similar things,” she says. “Then, when we figure out who our client base is, we will bring in more items. We want to get to know our clients first, get feedback, then go from there.” The store will also showcase work from local artists and designers.
Murdoch grew up in retail – her mother owned a seasonal store – but didn’t initially intend to go into retail herself until she came across an empty storefront in 2001. “I had graduated from college and was looking for a job when I saw this space in Tremont,” she recalls. “And I decided I could do it.”
Fourteen years later, the Banyan Tree is one of Cleveland’s prized stores for shoppers looking for something a little different.
The Uptown location opens Thursday, October 8 with an opening night party at 6p.m with food, drinks and shopping exclusives. Regular store hours are Monday through Wednesday from 11am to 7pm, Thursday through Sunday from 11am to 9pm and Sunday 11am to 4pm.
Now, Murdoch is moving east and about to open her third Banyan Tree store at 11440 Uptown Alley in University Circle’s Uptown. “I feel like it’s a fresh and new area that people are just hearing about, just learning about,” says Murdoch of the location. “There’s a mixture of people coming here, and it’s different than Tremont.”
Murdoch wasn’t actively looking for a third location, but Uptown felt right. “I looked at spaces over the years, but it wasn’t right,” she says. “Then this came along and we were open to it. It turned out really nice. It has the same feel as Tremont, but more modern.”
The Tremont Banyan Tree has a solid East Side customer base, Murdoch says, but having an east side location will add to it. “Our east side customers are very loyal, but I think they’d come here more. And we love that we’re staying in the City of Cleveland.”
The Uptown store will carry similar items as the Tremont location, but Murdoch will adapt as needed. “In the beginning we will have very similar things,” she says. “Then, when we figure out who our client base is, we will bring in more items. We want to get to know our clients first, get feedback, then go from there.” The store will also showcase work from local artists and designers.
Murdoch grew up in retail – her mother owned a seasonal store – but didn’t initially intend to go into retail herself until she came across an empty storefront in 2001. “I had graduated from college and was looking for a job when I saw this space in Tremont,” she recalls. “And I decided I could do it.”
Fourteen years later, the Banyan Tree is one of Cleveland’s prized stores for shoppers looking for something a little different.
The Uptown location opens Thursday, October 8 with an opening night party at 6p.m with food, drinks and shopping exclusives. Regular store hours are Monday through Wednesday from 11am to 7pm, Thursday through Sunday from 11am to 9pm and Sunday 11am to 4pm.
Jim Conti found a hobby in making wine five years ago. While his friends loved his wine, he wanted to do something with sediment left at the bottom of his bottles.
“I didn’t want to throw it away,” he recalls. “I thought about what I could do with it. I tried it, and it was pretty good.”
Then one day it came to Conti: Why not make jams out of the sweet sediment left over from the wine her created? After many recipe trials and taste tests, Cleveland Jam was born. Since 2013 Conti and his two partners, Dennis Kramer and Dennis Schultz, have been producing jams and jellies made from local wines and beers.
Conti begins the jam making process by boiling down the wine to remove the alcohol, then processing it into jams and jellies. After perfecting the wine jellies, he thought “why not beer?” So Conti went to work on making beer jams as well.
Cleveland Jam now has five beer jams and three different wine jellies – all made with local brewers, vineyards and locally-grown produce. The company’s signature wine jelly flavors are Dynamite White Zinfandel, Rock and Roll Merlot and Press Play Cabernet.
The company has its own half-acre vineyard in the Clark-Fulton district off W. 25th Street on Sackett Avenue. The eight varieties should start producing fruit in the next two years. The site is actually an old brewery from the prohibition age and Conti hopes to open a storefront there. His ultimate dream is to open urban vineyards all over the city.
In addition to his original Beer Jam, Conti began working with Great Lakes Brewing Company last year to create Burning River Pepper jam. In July the two companies released Eliot Ness Fig-Apple jam. “They put it on prosciutto sandwiches,” Conti says. Cleveland Jam also makes two beer jellies with a brewing company in Catawba – blueberry IPA and mango habanero.
The jams are used on menu items at Great Lakes and are available in Great Lakes gift shops. Their popularity is keeping Conti busy these days. This summer Cleveland Jam was chosen as one of three companies in the Old Brooklyn Community Development’s business pitch competition to receive a grant to open a storefront in the Old Brooklyn. Conti says he hopes to open in the city in the next few months.
“I didn’t want to throw it away,” he recalls. “I thought about what I could do with it. I tried it, and it was pretty good.”
Then one day it came to Conti: Why not make jams out of the sweet sediment left over from the wine her created? After many recipe trials and taste tests, Cleveland Jam was born. Since 2013 Conti and his two partners, Dennis Kramer and Dennis Schultz, have been producing jams and jellies made from local wines and beers.
Conti begins the jam making process by boiling down the wine to remove the alcohol, then processing it into jams and jellies. After perfecting the wine jellies, he thought “why not beer?” So Conti went to work on making beer jams as well.
Cleveland Jam now has five beer jams and three different wine jellies – all made with local brewers, vineyards and locally-grown produce. The company’s signature wine jelly flavors are Dynamite White Zinfandel, Rock and Roll Merlot and Press Play Cabernet.
The company has its own half-acre vineyard in the Clark-Fulton district off W. 25th Street on Sackett Avenue. The eight varieties should start producing fruit in the next two years. The site is actually an old brewery from the prohibition age and Conti hopes to open a storefront there. His ultimate dream is to open urban vineyards all over the city.
In addition to his original Beer Jam, Conti began working with Great Lakes Brewing Company last year to create Burning River Pepper jam. In July the two companies released Eliot Ness Fig-Apple jam. “They put it on prosciutto sandwiches,” Conti says. Cleveland Jam also makes two beer jellies with a brewing company in Catawba – blueberry IPA and mango habanero.
The jams are used on menu items at Great Lakes and are available in Great Lakes gift shops. Their popularity is keeping Conti busy these days. This summer Cleveland Jam was chosen as one of three companies in the Old Brooklyn Community Development’s business pitch competition to receive a grant to open a storefront in the Old Brooklyn. Conti says he hopes to open in the city in the next few months.
