Southern Cookin’ class at Viking Cooking School

I’m a sucker for banana pudding and fried chicken, so signing up for the Southern Cookin’ class at Viking Cooking School in Lyndhurst was a no-brainer for me. Viking Cooking School is located in the Viking Store at Legacy Village, and they offer a variety of fun hands-on cooking classes and chef demonstrations. I have attended 9 hands-on classes there so far, my favorite being the Steak, Roast and Chop class and my least favorite being the Vietnamese Cooking class. I am on a cooking class kick at the moment, so I have attended cooking classes at both The Chubby Cook and Viking recently. This led to some confusion on my part when I showed up for the Southern Cooking class at The Chubby Cook. I realized my mistake when they started passing around edamame, and I apologized and ran out of there to drive to Viking. Luckily they are close to each other, so I was only five minutes late. I had missed the introductions, but quickly grabbed a seat next to my friend A., put on my apron, grabbed a sweet tea and took a deep breath (not necessarily in that order).

Viking always puts out a snack to nibble on while we cook, and the “sample recipe” this time was cheese straws. Not being a big fan of cheese straws I ate one and then concentrated on the recipes at hand. We started out making banana pudding with vanilla wafers, because it needed to set in the refrigerator for a while (at least 1 hour, but preferably up to 4). We whisked the ingredients together, added egg yolks (carefully tempering them into the heated mix), and made a custard. We especially enjoyed pushing in the bananas and vanilla wafers into the serving dish.

Next up were the slow-cooked collard greens, because they needed to cook on the stove for at least 20 to 30 minutes. We cooked the bacon and onions (in A.’s case, because she is Jewish, she cooked the onions in a separate sauce pot and made her very own bacon-free collard greens), washed and chopped the greens, added them to the bacon and onion, added water and let them cook down until tender while we focused on the mashed potatoes and fried chicken.

The mashed potatoes were fairly straight-forward. We cooked and riced the potatoes and mashed them with warm half and half and butter, adding salt and pepper. The interesting technique we learned is that you can make them ahead, wrap them tightly with plastic wrap and keep them in a 200° oven or warming drawer for up to 4 hours. They were still warm once they were served with the gravy later.

I had most anticipated learning how to fry chicken in a Dutch oven. I recently inherited my grandmother’s, so I was anxious to learn how to use it properly. The chicken had been brined in a buttermilk mixture overnight, so all we had to do was heat up the oil in the Dutch oven (checking the temperature constantly with a candy thermometer), coat the chicken in a bag of flour, cornstarch, baking powder, cayenne, paprika and black pepper, and fry it up two pieces at a time. The toughest part about frying the chicken was maintaining a steady heat, because the heat drops once you add the chicken. I was the fry master, learning how to scoop out the little bits that broke loose while frying using a fine-meshed sieve to use later for the gravy. I only burned myself once when A. accidentally singed me with the sieve. The chicken was then put into the oven to finish cooking.

Our instructor Brie then showed us how to make a quick skillet cornbread and sent us out into the store while she and her assistant whipped up some gravy using some leftover oil and crispy chicken bits, cleaned up, and prepped and set the table. Class attendees get 10% off on most items in the store during classes. I used my discount to buy a sieve, a good Viking Santoku knife and a scone pan.

We then came back into the classroom and took our seats for a delicious meal and a glass or two of wine. I wanted a chicken breast, so I had to wait a bit until it wasn’t raw on the inside. I ended up taking another one home for the next day. The food was delicious. There is something about enjoying the fruits of your labor over a glass of wine with friends. No one went home hungry, and I couldn’t wait to go home and try making the banana pudding on my own. It was a very enjoyable and delicious evening.

Contact info:

Viking Cooking School
24703 Cedar Road
Lyndhurst, OH 44124
(216) 381-2100

Inn on Coventry

The Inn on Coventry has been in business since 1981. This “mom-and-mom restaurant” has been feeding hungry college students and locals ever since. The matriarch died in 2010 (she was 96), and there is commemorative plaque hanging above the cash register. Word to the wise: since it is so popular it is always crowded on the weekends. Expect a wait. Also, they won’t seat you until everyone in your party is there. Despite what the website claims it is not open on Friday evening. I walked there for dinner last Friday, looking forward to trying their fish fry, and was sadly disappointed. I asked my waitress this morning, and she told me they haven’t been open for dinner for about two years. I suggested they update their website.

I first came here before I lived in Cleveland Heights (invited by local friends who were in the know), and it is one of my favorite breakfast and lunch places in the area. I ordered the Swedish eggs, which are eggs scrambled with lox and cream cheese, and fell in love.  I treated myself to breakfast this morning and indulged in this favorite. The saltiness of the lox is balanced by the creamy chunks of cream cheese. I make this at home now, but I add chopped spinach. The dish is served with your choice of grits or home fries and toast. I chose the home fries and Jewish rye (not like the marbled rye some places serve). There is no better comfort for me than starting the day off with buttered rye toast and jelly.

My second favorite breakfast offering here is the Fresh Banana Walnut French Toast. The thick slices of French toast are topped with ricottafresh sliced bananas. The flavors meld together really well, and it is simply a flavor explosion. It doesn’t get much better than this. I had a similar French toast at Deagan’s the other day, and although it was good it simply didn’t compare to Inn on Coventry’s. I ordered a side of bacon for good measure, because everything’s better with bacon.

sisterhoodInn on Coventry is also known for their Eggs Benedict and Eggs Mando – and they also offer a Veggie Mando topped with avocado instead of Canadian bacon for the vegetarians). The lemon ricotta pancakes are also divine (or any of the pancakes really… although I haven’t had the nerve to order IMG_20160303_133410the Reese Cup pancakes). If you do order the pancakes stick with one at first. The pancakes are huge and, as you can see, span the whole plate.

Although I usually order breakfast, I can also personally vouch for the sloppy joe, the Coventry Burger, and the California Club sandwich. And I am usually critical of sloppy joes that aren’t my mother’s “white trash” version that consists of a pound of ground beef, a half bottle of chili sauce bloodyand 4 oz of Velveeta (try it – you’ll love it). All of their items are made fresh and are just like Mom used to make. I intend to try as many items on their menu as I can, but it is hard when such delicious favorites are available.

They offer a full service bar if you want a mimosa or Bloody Mary. Also, one thing that simply must be mentioned is that Inn on Coventry has delicious coffee. It is a Kona blend that simply can’t be described. It is very smooth and not at all bitter. Plus, the waitresses are constantly coming around to ensure your cup is full. Come for the food, stay for the service. And don’t forget to always overtip your breakfast waitresses!

Contact info:

Inn on Coventry
2785 Euclid Heights Boulevard
Cleveland Heights, OH 44106
(216) 371-1811

Open 7 days a week from 7 a.m. (8 a.m. on Sat/Sun) to 2:45 p.m.

Mike’s Place in Kent

When I was in grad school at Kent State University Mike’s Place quickly became a favorite haunt. Mike’s Place opened at 6 am on September 5, 1987 and has become an institution. People either love it or hate it. I love it, because you can’t help but love a place that features off-the-wall humor on the menu (click here to check out the menu in all its glory), quirky decorating and a fighter plane.

I was in Kent the other day to visit my dentist (no cavities) and decided to go to Mike’s Place for an early lunch. I was there at 11 a.m., and apart from a couple hung over co-eds the place was populated with an older crowd than I was used to seeing.

My favorite sandwiches at Mike’s Place include Samuri Mike’s Teriyaki Terror (a hamburger with teriyaki sauce and onion rings), Josh’s Chicken Meltdown (fried chicken tenders, sautéed onions, American & Swiss cheese on 2 slices of grilled rye) and Lutz Lavishous Lust (pictured here – grilled chicken breast, bacon, 1000 island dressing, tomatoes & pineapple topped with shredded cheese), but there is a sandwich for just about every taste under the sun. You will need at least ten minutes to peruse the menu and narrow down your choices. I never managed to order a dinner entree, because I never managed to work my way through the sandwich menu!IMAG5792

Mike’s also serves breakfast all day, which was really appreciated when I was in grad school. They also feature lots of affordable specials. Mike’s hours of operation are 6 am – 11pm Monday through Thursday and 6 am to midnight Friday and Saturday, and 7 am to 10 pm on Sundays.

And if your sandwich is too sloppy, there is always a roll of paper towels on the table.

Contact info:

Mike’s Place
1700 S. Water Street (corner of SR 43 & SR 261)
Kent, Ohio 44240
330-673-6501

Melt Bar and Grilled, Part Two

melt4
Westside Monte Cristo

My love affair with Melt continues. My brunch group met there on a Saturday morning in September. We got there a half hour before it opened because the organizer got the times mixed up, so we were the first folks in the restaurant and the first table to be seated. The place quickly filled up, and every seat was soon full.

melt5
Porky Cheese (honey ham, crisp bacon and Swiss cheese)

I wish I had thought to take a photo of the menus. They are cleverly printed on the backs of old album covers. The Muppet Christmas Album and Kenny Rogers menus were particularly comical. The album covers span many different genres from the 1960s, 1970s and 1980s.

Since we were a large group (and the kitchen is probably fairly small) our sandwiches came out in batches. It didn’t matter. We were enjoying each other’s company.

melt3
Chorizo & Potato

Being a large group, we were able to order a lot of different sandwiches. Knowing how filling the sandwiches were, I planned on eating half of my sandwich and taking the other half home. The woman to my left commented that she thought I was a wimp when I told her my plan, but then she ended up doing the same thing with her very filling chorizo and potato grilled cheese.

melt
Soul Vegetarian

Several of our members are vegetarians, so they were looking forward to the sandwich of the month, the Soul Vegetarian, which featured fried green tomatoes, collard greens, black-eyed pea puree, and pepper jack cheese jalapeno cornbread. I was able to taste it, and it truly was a taste sensation. The collard greens were simmered in garlic, and that took it to the next level!

melt2
The Kindergarten

I had been looking forward to trying the Mushroom Melt, but it seemed too early in the morning to be eating caramelized onions. So I ended up ordering The Kindergarten and added spinach, tomatoes and bacon. It was absolutely delicious.

melt1
Breakfast Burger

With the focus on the grilled cheese the fact that Melt also serves grilled cheese burgers sometimes gets overlooked. Since it was brunch, the lone burger at the table was the Breakfast Burger, which features two Amish farmed fried eggs, crisp bacon, and American cheese. It is my friend’s favorite thing on their menu, and he loves it medium rare. It is cut in half here in the photo, because he cut it to make sure it was medium rare. The burger came out just to his specifications, and he loved it.

As has become our custom, we also ordered several desserts and passed them around the table. I had looked forward to the fried Twinkies, which are served with mixed berry preserves, but was most taken with the pumpkin cheesecake. It was creamy and delicious. I leave you with photos of the mouthwatering desserts.

melt7
Fried Twinkies
melt9
Bread Pudding
melt8
Pumpkin Cheesecake

Amish dinner at the Red Maple Inn in Burton

redmapleinnThe Red Maple Inn is a quaint bed and breakfast in Burton, Ohio, which is about 45-60 minutes from downtown Cleveland. It features cozy rooms and a breathtaking view of the valley.

The inn offers an Amish style dinner every 1st and 3rd Friday of each month at 7:00pm. I took a small group thredmapleinn2ere recently, and we enjoyed a lovely meal together. There were lots of different sized tables, ranging from dinner for one to a large family gathering that took up two whole tables, which seat 6-7 each.

Jo Ann Kauffman and her family are local Mennonites who prepare and serve this feast.  The menu includes foods that are typically served at an Amish wedding, including a redmapleinn3salad and fresh baked rolls, breaded chicken, roast beef, mashed potatoes with gravy, stuffing, seasonal vegetables (we enjoyed corn), and dessert (which can be anything Jo Ann chooses, but this night we had the date & nut pudding). The dinner includes coffee and iced tea. No alcoholic beverages were served, but honestly we didn’t miss them.

redmapleinn5The food is served family style, which means the food is served in bowls at the table which you then pass around the table. The meal was absolutely delicious. The baked chicken was moist, the roast beef was tender, the rolls were soft and fresh, and the mashed potatoes were smooth, creamy and delicious. But the big hit at our table was the stuffing. Fresh stuffing studded with chunks of celery, so you could tell it was homemade. We couldn’t get enough of it!

redmapleinn6After dinner we were served coffee (both decaf and regular) and the aforementioned date & nut pudding. As you can see, the pudding was the consistency of a British pudding rather than the creamy pudding we usually associate with the word ‘pudding.’ The vanilla sauce was almost too sweet and I found myself working around it and just eating the pudding and the whipped cream. But it was delicious, just like everything we were served that night. Simple, yet delicious.

The price of dinner was quite reasonable considering all the food we were served. Guests of the inn pay $40.00 for two dinners, and public guests pay $24.00 per person plus tax and gratuity. The service was a little slow, but they were overwhelmed by having to serve so many tables. They told us they typically serve about twelve to twenty people a night. Our table alone accounted for 7 and there were at least 7 other tables if memory serves me correctly. Advanced reservations are required and you have to give them your credit card number to reserve your spot, but they had no problems ringing us each up individually at the inn’s check-in desk and my credit card was not charged.

We said goodbye and drove into the night sated and happy – and kept an eye peeled for horse and buggies in case one was out on the road after dark. I can’t wait to go back soon, perhaps sometime this winter and enjoy a roaring fire as the snow falls outside the window.

Contact info:

14707 S Cheshire Street
Burton, OH 44021
440-834-8334

Tremont Tap House & Grill

As the Tremont Tap House website explains, “Located on Cleveland’s Southside in the historic Tremont district, The Tremont TapHouse is the city’s first gastropub. The term gastropub is derived from London and depicts a casual pub that serves an upscale cuisine complimented by the assortment of wine and beer the tavern offers.  The TapHouse boasts a meticulous and extensive selection of hand crafted American and European beers. The list consists of 100 plus examples of fine beer, 24 of which are available on draft.”

taphouse1When I told my father I ate at the Tremont Tap House he exclaimed, “That used to be Pukach’s. Your Uncle Barney lived in the house behind it.” You see, my father grew up in the Tremont area and tells me all kinds of interesting stories about when he was a kid. GIs home from World War II used to rent rooms in homes and would hang out at the corner bars because they missed the company. They would also congregate at the Lincoln Park Bath House, because their rooms did not have modern bathing facilities. taphouse3They would sit outside and used to give him a dime to run next door for a pack of smokes and a bucket of beer when he was 8 or so.  This kind of stuff fascinates me, so I am really tempted to take him to the Tremont Tap House with me the next time I go, which will hopefully be soon.

We enjoyed a delightful evening at the Tremont Tap House the other night. The weather was perfect, not too hot and not too cool. We sat on the patio under several umbrellas and enjoyed the mood lights once the sun went down. The beer list is quite impressive. I normally don’t take pictures of menus, but I couldn’t resist taking a photo of this one.

taphouse7The food was divine. I had a tough time deciding what to order. I ended up ordering the Salmon BLT on marble rye. It was delicious. The fries that accompanied it were thick and perfectly seasoned (you can see them peeking out from behind the sandwich).

taphouse4Everyone thoroughly enjoyed their meals. From the macaroni and cheese with dried figs, rosemary and brie (for our vegetarian, but it was so good I will probably order it next time!) to the seared sea scallops with white truffle oil and mushroom risotto or smoked ham and turkey sandwich with brie and cranberry relish served on raisin walnut bread (Thanksgiving in a taphouse11sandwich) and small plates like blackened scallops with red onion jam, blue cheese and walnuts to beer cheese soup and side salads, there was something for everyone. The fried egg burger with Swiss cheese and carmelized onions was a particular hit. The group had a discussion about how to best order the burger to bring out the flavors, with the quote “It is very important to me that it be medium rare.”

taphouse10The service was a little slow, but they had another large party upstairs, which I think overwhelmed them. The mac and cheese, which was ordered after we had all ordered by one of our late-comers, was comped without her asking because she had such a long wait for it. One of the dining out members, who wasn’t able to join us and tried it separately, now claims it is one of his favorite restaurants in Cleveland to bring guests or just relax and watch a game.

Contact info:

2572 Scranton Road
Tremont City, OH 44113
(216) 298-4451

Stone Mad Pub

stonemad2If you are looking for a place to spend an enjoyable evening, give the Stone Mad Pub a try. The restaurant is just off Detroit Avenue on W. 65th Street. They have put a lot of work into the place and have two photo albums depicting all the work that went into transforming the typical Cleveland row house into the impressive stonework and cobblestone masterpiece it is today. The owners tore the house down to the raw frame, and everything is new but purposely has an aged look.

stonemad3The first thing you notice when you park the car is all the stonework. This is not a place to wear stiletto heels, and I am glad I warned my dining out group about it. The driveway / parking lot to the right of the building is nothing but stone. The stonework patio (as seen in the photo) seems like a great place to while away an evening. Unfortunately when we were there a summer storm was looming, so we ended up seated inside.

stonemad5The inside of the restaurant is also quite impressive. It features shiny dark wood, stained glass, and a cozy fireplace. The back of the house is bright and airy, with light wood, lots of windows and a bocce ball court.

The food was pretty decent. Most of us ordered the hamburgers. I ordered the Stone Mad Burger with Swiss cheese and mushrooms. It was nice and juicy and was piled high with mushrooms. I stonemad7wasn’t as impressed with the hash browns, which I had to order separately. They were bland and not very well seasoned. I ate them with a lot of ketchup.

Other choices include various burger variations, pasta, an Iceberg wedge, and an Italian salad (Iceberg lettuce, cheese and Italian cold cuts – see below). I found the menu to be rather limited, particularly if you have vegetarians in your group. If the cook were to be a little more adventurous and upscale to stonemad11match the decor, this could definitely be a place to frequent regularly. If you want a good burger, this is the place to get one.

One thing I highly recommend is saving room for dessert and ordering the bocce ball. It was absolutely delicious and was the hit of the night. Dark chocolate cake nestled in a pillow of whipped cream and garnished with fresh blueberries. This photo is of it after it was cut up to be passed around and shared by everyone, and unfortunately does not do it justice. You have to taste it to believe it.

stonemad13

Contact info:

Stone Mad Pub, Restaurant and Bocce Court
1306 W 65th St
Cleveland, OH 44102
(216) 281-6500

Melt Bar and Grilled

I have been wanting to try Melt for over a year now. I tried to go there a few months ago, but ended up going to Buckeye Beer Engine instead because there was a 1 hour wait at 1:30 on a Sunday afternoon.

parmageddon
The Parmageddon

I had friends come into town last weekend and thought I should give it another shot. We got there at 8 PM on Thursday, fully expecting a wait. Little did I know it would be a 2 hour wait – and then there was a 1 hour wait after we put the order in. So don’t go there hungry. By the time you get your food you will be very hungry and will enjoy it immensely. On the bright side, the beer special that night was Reissdorf Kölsch and my friend was from Cologne (the beer served in Cologne is Kölsch), so we didn’t mind the wait. Lots of beer was consumed during the wait.

montecristo
Westside Monte Cristo

I ordered the sandwich that everyone talks about, the Parmageddon. It was absolutely delicious. The Parmageddon features potato and cheese pierogis with napa vodka kraut, onions and cheddar on Texas toast.

My friend, S., ordered the Westside Monte Cristo, which features honey ham, smoked turkey, and Swiss and American cheese dipped in batter and served with mixed berry preserves. She gave me a taste, and it was absolutely delicious.

mushroom
Mushroom Melt

Her husband, C., ordered the Mushroom Melt and actually moaned after his first bite. I think I need to order this the next time I am there. The Mushroom Melt has grilled portabella mushrooms, caramel port onions and provolone cheese. Simplistic, yet delicious.

C. finished his sandwich, fries and sweet slaw (which really impressed our waitress), but S. and I had lots of fries and slaw left over. I had also wanted to order a fried Twinkie to split, but we were so full…

So, in summary, Melt Bar and Grilled rocks, but expect a long wait and don’t go there hungry. I can’t wait until the new place opens on the East Side. I hope there is more seating and a bigger kitchen in it. I’ll be there all the time!

Contact info:

Melt Bar and Grilled
14718 Detroit Avenue
Lakewood, OH 44107
(216) 226-3699

Balaton at Shaker Square

Balaton is a Hungarian restaurant on Shaker Square. It has been in business since 1964 and is known for its Wiener Schnitzel and Chicken Paprikash. For 000_0008those who are not familiar with Austro-Hungarian cuisine, Wiener Schnitzel is a veal cutlet pounded flat and battered and fried to a golden brown. It is traditionally served with spaetzel (delicate dumplings made of flour, eggs and water) and applesauce.

My German group met there recently and enjoyed a delightful dinner on a Friday 000_0010night. We were a fairly large group and the restaurant was full, but we had no problems with the service. They seated us at an L-shaped table by the window.

000_0017
Wiener Schnitzel with spaetzel

The salad was swimming in dressing, but it was a light European oil and vinegar blend. It was just your typical iceberg lettuce salad, but it was good – as was the bread, which I unfortunately did not take a picture of.

hungarian_platter
Hungarian Platter with spaetzel

I had the Wiener Schnitzel and spaetzel, which was delicious. The first time I was there I ordered the Hungarian platter, which features the schnitzel, chicken paprikash and stuffed cabbage. I enjoyed it too, but the stuffed cabbage was not like my grandmother’s. But then again, her stuffed cabbage was Ukrainian and tough to beat. If you are there for the first time though I highly recommend getting the Hungarian platter to try all three of their specialties.

Everyone there really enjoyed their meals. We ordered just about everything off the menu, from the Hungarian Lecso (a summer stew of

000_0012
Chicken paprikash and mashed potatoes

yellow bell pepper and tomato) to the various combinations of paprikash (veal or chicken) and goulash (beef or pork).

000_0015
Hungarian Lecso

Most of us were too full for dessert, but I can highly recommend the strudel and (my personal favorite here) the Napoleon. I am also a sucker for Palacsinta, which are crepes with apricot, walnut, sweet cottage cheese, or poppy seed fillings, but I haven’t had Balaton’s yet. I remember a delicious Eispalatschicken in Austria, which was a crepe filled with vanilla ice cream and drizzled with chocolate sauce and Grand Marnier that was then lit on fire. I remember it like it was yesterday, but it was twenty years ago. It was that divine. If Balaton were to add that to the menu I would eat here at least once a month.

000_0023
Napoleon
000_0027
Cherry strudel

Contact info:

Balaton Restaurant
13133 Shaker Square
Cleveland, Ohio 44120
216-921-9691

Trattoria on the Hill in Little Italy

IMAG4566Trattoria on the Hill (formerly known as Trattoria Roman Gardens) is one of my favorite restaurants in Cleveland’s Little Italy. The food (particularly the gnocchi – oh my God, the gnocchi!!!) is fresh and delicious. And most importantly the prices are very reasonable. Since I had not yet started IMAG4567my blog when I went here I did not take as many pictures as I normally would have. We were there on a Tuesday and the place was pretty full, which is a testament to the fresh food.

The bread service with the fresh tomato bruschetta is absolutely divine. The bread was very fresh Italian bread (most likely from Corbo’s or Presti’s) – and the tomato bruschetta was amazing. I couldn’t stop eating it. I’ll take a picture the next time I am there.

eggplantparm
Eggplant Parmigiano

I ordered the eggplant parmigiano. I asked my friends on Facebook for recommendations, and one of my Italian friends told me I needed to get the eggplant parm. She raved that she had never had better eggplant parm – even at Italian restaurants in NYC. She wasn’t wrong. The eggplant at Trattoria was thinly sliced, lightly breaded and simply delicious.

IMAG4568

My friend Hélène ordered the gnocchi and let me try some. They were absolutely divine. So good that we were both craving them several days later and made a spontaneous trip that weekend. I have an unwritten rule that I never order the same thing as the person I am eating with, but I broke that rule for these gnocchi. They are a simple potato gnocchi in a sauce of tomato basil, butter and Romano. I had planned on bringing half home, but found myself eating the whole thing.

IMAG0142Everyone in the group thoroughly enjoyed their meals. The lasagna is huge and vegetarian-friendly (made with ricotta cheese, spinach and mushrooms – you can order meat sauce if you want a more carnivore-friendly meal).

The couple at the other end of the table ordered the linguini and clams and cavatelli with meatballs. Both looked lovely and quite affordable. They definitely enjoyed their meals as well. No one had room for dessert, although the desserts served to other tables looked quite delicious.

dinners
Linguini and cavatelli and meatballs

On a trip there several years ago I had tried the Baby Bay Scallops Pesto with Linguini, which Rachel Ray had recommended on her show Tasty Travels. I would probably stick with the dishes with tomato sauce, because Trattoria on the Hill is known for their tomato sauce. It is fresh and delicious – and available for purchase.

The service was quite attentive, and they had no problems giving us separate checks. I like this place so much that my translators group is planning our Annual Meeting there in the fall (based on my and Hélène’s suggestion). But I will definitely be back before then!

Contact info:

Trattoria on the Hill
12207 Mayfield Road
Cleveland, OH 44106
216-421-2700