Tag Archives: The Greenhouse Tavern

Mainlining

By Michael Ruhlman | Published: April 2, 2012

A couple weeks ago Tuesday, I was lucky enough to score an early rez at the restaurant Animal, the much-hyped LA restaurant run by chefs Vinny Dotolo and Jon Shook (Vinny's the bushy one, photo courtesy of Animal). A few weeks earlier, in town for a gig at the Los Angeles Chamber Orchestra (bet you didn’t know I played the cello!), a friend took me to their second restaurant Son of a Gun. I told this friend I loved it and that it reminded me of The Greenhouse Tavern, because it did the same kind of food. (Only of course it didn’t really--Greenhouse doesn't sell alligator schnitzel!--so what did I mean? Fabulous dish, that schnitzel.) It wasn’t till I ate at Animal with my friend the writer Dan Voll and our ...

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Lunch with Pollan, Part Two:
Hopeful Words

By Michael Ruhlman | Published: October 31, 2011

Michael Pollan at The Greenhouse Tavern last week/photos by Donna Turner Ruhlman

Dan Moulthrop, a former journalism student of Michael Pollan, interviewed the writer before a sold-out crowd at the Ohio Theater last week. I asked Dan, Curator of Conversation at The Civic Commons, a Knight Foundation project to use new media and emerging technologies to strengthen civic engagement, for his thoughts on Pollan's visit. —M.R. by Daniel Moulthrop I woke up this morning from a dream in which I'd taken Michael Pollan to the West Side Market. It's just an echo of his Monday visit, and a remnant of a strong desire the Cleveland ambassador in me had to show him both that place and the Ohio City Farm. Here's my big takeaway from Monday night: The food system I grew up with is not ...

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Lunch with Michael Pollan:
Two Words of Warning

By Michael Ruhlman | Published: October 27, 2011

On Monday, Writer’s Center Stage and Cuyahoga Public Library brought Michael Pollan to Cleveland to speak. He happened to be free for lunch and seemed delighted to be taken to The Greenhouse Tavern (above, photos by Donna Turner Ruhlman), for a taste of fall. Pollan, who lives, teaches and writes in Berkeley, CA, is tall and lanky, bobs his head a lot, smiles easily, and is engaging in conversation. He was for years a magazine editor in New York, and left full-time employment with no small amount of anxiety to complete his first book. His second book had mediocre sales, he noted (I read it long ago, excellent book). The Botony of Desire faired better, but it was The Omnivore's Dilemma that transformed him from non-fiction author and ...

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The Greenhouse Tavern

By Michael Ruhlman | Published: July 5, 2011

Jonathon Sawyer at Greenhouse Tavern/All photos by Donna Turner Ruhlman

Restaurants have flourished in Cleveland over the past decade.  Michael Symon's places are nationally know; Donna and I had a great summer meal al fresco at Doug Katz's Fire Food and Drink on Friday (does the best brunch in Cleveland, too), finally got to eat some great food truck food last night from Chris Hodgon, and the place that makes me so happy these days: The Greenhouse Tavern.  They hand grind beef to order for tartare, roast chickens en croute, serve humble clams with snooty foie gras, and roast whole hogs heads and serve them on the bone.  Defiant cuisine in a meat-and-potatoes I-want-my-burger-well-done town.  Or used to be.  No longer. Thanks to everyone mentioned here, and the too many ...

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How to Make Steak Tartare

By Michael Ruhlman | Published: June 16, 2011

Steak Tartare at Greenhouse Tavern, Cleveland/Photo by Donna Turner Ruhlman

I've been loving Jonathon Sawyer's Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot.  She'll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It's also something that's inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I've had is roughly chopped beef).  Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank ...

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Posted in Appetizers, Beef, Butchery, chefs, Restaurants | Also tagged , , , | Comments closed

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