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Beyond the Dish: Mike's Place

Body: We take a road trip to Mike's Place in Kent, Ohio, to get the story on a unique eatery.

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Beyond the Dish: Barocco Grill

Body: We visit a place where the owner's passion for art is reflected in his restaurant's name.

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Beyond the Dish: Stan Hywet Hall

Body: There's a place in Akron where the atmosphere is similar to the series Downton Abbey.

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Beyond the Dish: Empress Taytu Ethiopian Restaurant

Body: We stop by a restaurant on the east side of Cleveland where dining is a cultural experience inspired by one of the oldest civilizations on Earth, and where patrons are encouraged to break bread...

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Beyond the Dish: Crop Bistro and Bar

Body: Nowadays, when we need a little cash in our pockets, we go straight to the ATM. But folks in the early 1900's didn't have that luxury. In this edition of "Beyond the Dish," ideastream's Lauren...

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Beyond the Dish: Pickle Bill's

Body: What do crab legs and W.C. Fields have in common? It sounds like a bad joke, but the two are the unlikely inspiration for one of Northeast Ohio's favorite seafood shacks: Pickle Bills, about 30...

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Beyond the Dish: The Greenhouse Tavern

Body: When it comes to owning a restaurant, most chefs like to have a signature dish or style that keeps their customers coming back. In this edition of Beyond the Dish, we visit award-winning chef...

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Beyond the Dish: Felice Urban Café

Body: In this edition of Beyond the Dish, ideastream’s Lauren Wilson introduces us to Margret Mueller in Cleveland’s Larchmere Arts District whose business plan went from collecting rent to pocketing...

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Bubba Q's

Body: In this edition of Beyond The Dish ideastream’s Lauren Wilson stops by a restaurant in Avon to tells us how Former Pro Athlete, Al ‘Bubba’ Baker went from bruising bones - to tenderizing them.

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Beyond the Dish: Melt

Body: In this edition of Beyond the Dish, ideastream’s Lauren Wilson heads to Lakewood to chat with Chef Matt Fish about how the décor at Melt Bar & Grilled is all about sending memory triggers,...

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