Digital Storytelling and Visitor Analytics for City and Cultural Institutions
Jonathan Sawyer is a proud Clevelander and James-Beard award-winning chef. Before opening his own restaurant, he studied and worked in the East Coast and then returned to Cleveland to work as Michael Symon's chef de cuisine at Parea. If he's known for anything in the culinary world, it might be his vinegar obsession.
When he opened Greenhouse Tavern, he did it with a dedication to staying green. So, the restaurant is housed in a historic building with many of the original qualities. Anything that was built or added used green or recycled materials. As such, it was the first certified green restaurant in Ohio.
The food itself features rust-belt flavors brought to life with a farm-to-table cooking approach. However, don't think that Sawyers' midwestern roots make for boring dishes. He's known for his daring preparations, like the barbecue pig's head, and he brings in a bit of French flair to his homegrown flavors, which you can taste in the beef tartare or foie & clams. Other favorites include the No Name Frites (with mozzarella curd, bacon, eggs, and gravy) or the fried brussels sprouts (topped with maple aioli and fresh mint). Pair it with any one of the creative seasonal cocktails, and you're in for a treat.
Cover image by Edsel Little on Flickr is licensed under CC BY-SA 2.0.