W1 North Coast Cuisine

If one asks someone from nearly anywhere in the country their first impressions of Ohio, he or she would almost always be filled with images of Midwestern culture, flat cornfields, rolling hills, and of course, prototypical “American” food.  The Midwest is the last place that is usually associated with food variety.  However, along the shores of Lake Erie lies a place that is filled with as many food cultures as there are people.  I decided to investigate Cleveland’s culinary culture as my first post on this blog.

            “The mistake by the lake” as outsiders so callously refer to the city is home to one of the largest Little Italy neighborhoods in the country.  Along the main road through the neighborhood lies several family owned Italian restaurants and bakeries.  A personal favorite of mine is Guarino’s.   The restaurant is filled with old Italian décor, several photos of the owner’s family, and the smell of homemade pasta salad and chicken parmesan.  Across the street lies Corbo’s Bakery, which is home to the single greatest cannoli that I have ever tasted, and no Little Italy trip is complete without it.

            Both the Polish neighborhoods and the Jewish neighborhoods of the east side also have their own cuisine and ethnic food cultures.  The African American food culture is also very prominent in Cleveland, and even received attention when Anthony Bourdain of the Travel Channel series No Reservations. Another aspect of Cleveland cuisine that differentiates it from the rest of Ohio is the seafood.  Fat Fish Blue, a Cajun style seafood restaurant located downtown has also been visited by prominent food critics and television hosts.

            Perhaps the most unique center of Cleveland food culture is East 4^th Street.  The street is closed to traffic and is covered in brick and stone.  Each restaurant has a European style patio filled with people enjoying one of the many East 4^th establishments.  Zocalo is home to an eighty dollar shot of tequila, and Lola is the work of famous chef, Michael Symon.  A trip down East 4^th, I could easily be fooled into believing I was in downtown Paris or London, but walking a block or two in either direction quickly snaps me back to reality.

            I am by no means claiming that Cleveland’s food culture is any better or more important than that of the rest of Ohio.  I am simply attempting to show everybody the tip of the iceberg that is Cleveland area cuisine.  If you are lucky enough to visit the old rust belt town, make sure to pay special attention to the city’s unique food selections.