Table 45

The scallop pasta and calamari were both delicious. But the pan roasted chicken is a must have, it's incredible juicy! All the dishes have generous portions, the price is great for what you are getting. Food : 5/5 | Service : 5/5 | Atmosphere : 5/5 … More

Impeccable service and the food was prepared perfectly! The Fillet was cooked to perfection and the spicy tuna roll appetizer was just right! I'm very picky about my Moscow mules and they accomodated without hesitation. Last, but not least, the berry bread pudding was proper. A delicious custard texture and not dry. Thank you John for the amazing service!

Celebrated our 14th anniversary here on a visit to Cleveland. We did the chef's table experience here and it was a memorable time. Chef Zachary Bond oversaw the entire meal and created an amazing five course meal on the fly for us. He even switched up our seafood entree course after learning we were from South Carolina and it was flawless. Appetizer: The charcuterie board had sopressata paired with a classic soft cheese, locally harvested honeycomb, marcona almonds, fresh berries and olives, and a thinly sliced but hearty grain and seed toast. Salad: Watercress salad with radish, blue cheese, and a black garlic vinaigrette. Seafood: Originally would have been a red snapper dish, but Chef Zachary decided to pay homage to our Southern roots and gave us a blackened striped sea bass with blue cheese grits, collard greens cooked with turkey instead of pork, and a cajun cream sauce. This was divine and impressive for being thought up on the spot. Meat: Prime ribeye and filet cooked perfectly