The Cleveland (CLOSED)

Restaurants , American creative Nolita
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 (Photograph: Jessica Lin)
1/5
Photograph: Jessica Lin
The Cleveland
 (Photograph: Jessica Lin)
2/5
Photograph: Jessica Lin
Roasted beet salad at the Cleveland
 (Photograph: Jessica Lin)
3/5
Photograph: Jessica Lin
Skirt steak at the Cleveland
 (Photograph: Jessica Lin)
4/5
Photograph: Jessica Lin

Bulgur wheat with yuk choy at the Cleveland

 (Photograph: Jessica Lin)
5/5
Photograph: Jessica Lin
The Cleveland

It's no secret that haute vegetables are having a moment right now, from tableside carrot tartare at the luxe Eleven Madison Park to an artful sweet-potato-and-buttermilk plate at Blanca out in Bushwick. In this era of exalted produce, chef Ken Corrow has honed his cooking chops in just the right kitchens, including Scandinavian-inspired Acme (where black carrots get their own showcase plate) and locavore haven Anella (which boasts a backyard greenhouse). At this 36-seat diner—kitted out with a zinc-topped bar and red oak floors—the toque spotlights seasonal produce in approachable dishes: Roasted beets are served over Lebanese yogurt with herbs, while butternut squash two ways (roasted, pureed) accompanies roasted chicken. Desserts, like a sweet-potato cake with chocolate mousse, similarly evince a passion for root vegetables. The menu's earthy approach is also reflected in the 14-bottle wine list, highlighting biodynamic and organic bottles.

Venue name: The Cleveland (CLOSED)
Contact:
Address: 25 Cleveland Pl
New York
10012
Cross street: between Kenmare and Spring Sts
Opening hours: Daily 6pm-midnight
Transport: Subway: 6 to Spring St
Price: Average main course: $17. MC, V
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