Providing a welcome alternative to the abundance of elegant NY fine diners, casual American restaurant The Cleveland opened its doors in January in the hip enclave of Soho. A culinary collaboration between restaurateurs Paul Shaked and Hudson Solomon, with head chef Ken Corrow (ex-Acme sous-chef) behind the stoves, this charming eatery comes in a cute, rustic space with white-washed bricks, vintage mirror-lined walls, mismatched furniture and adorable knick-knacks, together giving a cosy, homely ambience.
Daytime diners can enjoy a concise, but delicious lunch menu featuring dishes like roasted cauliflower soup, fried chicken sandwich with smoked-tomato hummus and peri-peri aioli and Cod Shakshuka, a flavour-packed skillet of oven-roasted fish, tomatoes and peppers. Weekend brunch means cast-iron-cooked pancakes with baked-in banana/apple compote and maple syrup, then come dinnertime, guests can choose from a neat selection of small, main and side plates including kale and pears with toasted hazelnuts and sautéed onions, paprika-infused pappardelle with charred octopus and spicy romesco sauce, and butternut squash soffritto with za'atar labne respectively. With sweet finales like chocolate mousse layered sweet potato cake, vanilla crème and caramel, along with fine wines and imported brews like Ommegang Abbey Ale and Southampton Double White, it’s no surprise the foodies have been flocking.