Going Green in Cleveland

At chef Jonathon Sawyer’s flagship Cleveland restaurant, The Greenhouse Tavern, he’s serving incredible French-inspired bistro fare made with local, seasonal ingredients. Not only is he a committed locavore, he’s also running Ohio’s first green certified restaurant, meaning he and his team focus on using recyclables (reclaimed wood paneling and concrete bar tops filled with recycled glass), composting, and sourcing alternative energy (solar-powered faucets!). Awards have poured in over the past few years – Bon Appetit named The Greenhouse Tavern as one of America’s best new restaurants and chef Sawyer was recognized as a Best New Chef by Food & Wine magazine – and this Midwest gem certainly deserves it. I’m a huge fan of Greenhouse Tavern’s meaty creations–duck zampone with curried eggplant and red pepper piperade, the trend-setting whole roasted pig head or the foie gras steamed clams with red onion brûlée–but the menu appeals to vegans as much as it does to carnivores with plates such as a cassoulet with tofu, hominy and white beans. The 5-course tasting menu is a steal of a deal, and makes for the best all-around experience. And there’s good news for the non-meat eaters, they even have vegetarian, vegan, gluten-free and paleo menu versions.

Contact

2038 E. 4th St.
Cleveland, OH 44115
216.443.0511
thegreenhousetavern.com