In the past I have simply written one post summarizing my various clambakes and added a link to my Clambake page. That said, that means that they kind of get brushed aside. I don’t have a hard and fast rule on how many clambakes I attend every year – some years I have visited six and some only three. This past weekend alone I attended three, but I don’t know how many I will enjoy in the subsequent weekends to come. So I’ve decided to post about them in separate posts at random times and then summarize them in a 2026 clambakes post.
I started the clambake season out with one of my favorites – Bruno’s Ristorante on W. 41st. Bruno’s opened in 1996 when Bruno DiSiena, who had been working as the executive chef at the Cleveland Browns’ training facility in Berea, decided he was going to open a restaurant. Bruno’s is truly a hidden gem. I’ve been to Bruno’s a couple of times and have loved it every time. The clambake is just as special as the regular Italian dishes. I remember being absolutely blown away by the clam chowder last time – so much so that I ordered a quart to go. I may or may not go back to Bruno’s towards the end of the month because it’s that good. Bruno’s is just a great restaurant in general, and if you love great Italian food you need to check it out outside of the clambake.
I usually like to get in and out before the dinner rush there because it is such a small space. I called and made a reservation at 4 (the dinner service start time) when I decided to start my clambake season. It’s available every Friday and Saturday from 4 PM to close.
It took a little while for my server to come over, so I gave him my entire order, including drinks. It’s been a busy, stressful week, so I started with a cocktail. The Blu Oceana was basically a blue dreamsicle, with citrus vodka and some other juice. It was a nice start. I also enjoyed the homemade bread and butter.
The dozen clams were picture-perfect. They were middleneck clams and were extremely tender and delicious. They were sprinkled with fresh basil. I ended up putting a shake of salt in the melted butter, because I prefer a butter that tastes like butter. I enjoyed every single clam.
Next up was the clam chowder, which is one of my favorite clam chowders in Cleveland. I liked it so much that the last time I was there I ordered a quart to go. The clam chowder is buttery, creamy and packed with chunks of clam and potato. The bone-shaped hunk in the middle of the photo is a clam.
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The third course was the main course. I chose the steak, but I heard one waitress recommending the chicken because she loves how it is seasoned. Well, the steak didn’t disappoint either. It was really nicely seasoned and perfectly medium rare. I also chose a sweet potato, which came with brown sugar that I mixed with the butter pats. The white clam pasta is also always a treat. I got my pasta craving fulfilled while enjoying the steak and corn. I took half the steak, pasta and sweet potato home. The server did a great job packing it up, wrapping it up with plastic wrap to ensure no spillage. That is a really appreciated detail.
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The final course was the dessert course. I imagine it is a large sheet cake that they cut into triangles. They served me a slice of strawberry white cake on a plate with a puree painted on it. I ate a few bites and got the rest wrapped to go as well.
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I headed home happy as a clam. I may head to Bruno’s one more time this month, but if I do I won’t write about it. This post should suffice. If you are looking for a great clambake, this is it. I think it’s one of the best clambakes Cleveland has to offer.
Contact info:
Bruno’s Ristorante
2644 W 41st Street
Cleveland, OH 44113
(216) 961-7087
