In early 2023, Chris and Katie Wolf opened Wolf Pack Chorus, a bold, beautiful restaurant in the Little Italy neighborhood of Cleveland. It was intentionally different from the red sauce and meatball spots along Murray Hill, with a diverse menu and an upscale ambiance. After the struggle of the pandemic, it was kind of a celebration and a sign that things were back to normal and "finer dining" was here to stay. It was a "must dine" spot on all the lists for 2023.Two years in, the story changed. Chris had to make the difficult decision to close. It's all top easy for all of us on the outside to speculate and comment, which is why I asked Chris to share the story from his perspective. He talks about some of the hard decisions and how he faced the eventual reality of a closure and the ending of a long-held dream.This episode is presented with support from Edgewater Hospitality and Kate's Fish, at the West Side Market.

This is a story of two locally-grown kids who met, fell in love, started a family, and embarked on the project of their lives. Jimmy and Kimberly McCune Gibson are building The Hive at Honey Hill, an incredibly ambitious destination spot in Geauga County.Owners of the successful Hungry Bee Catery, the two culinary pros wanted something more for their community. Inspired by their love and appreciation for Ohio and Chip and Joanna Gaines of the Magnolia brand, the couple is transforming an old theatre complex into a lifestyle center of food, goods, music and gathering space opening in late 2026.We talk about the inspiration behind their big dream project their Ohio roots, and their commitment to put their family first as well as everything we can look forward to enjoying at The Hive at Honey Hill. Thanks to Edgewater Hospitality and Kate's Fish for supporting this episode.

It's about the time of year I am ready to go all crazy on spring vegetables (a "rumspringa" of sorts) so I grabbed my friend Farmer Lee Jones from The Chef's Garden and Farmer Jones Farm to learn more about some of the lesser-known springtime veggies and to catch up on what's new at the Erie County regenerative farm he runs with his brother Bob.In the episode we talk about vegetables, soil health, food as preventative medicine, and hear about some upcoming public events and activities at the market and farm.The CLE Foodcast is supported Edgewater Hospitality and Kate's Fish.

If we look hard enough, or far back enough, we are all connected to an immigrant story. Businessman and restaurant owner Andrew Revy drew upon his Hungarian roots to name his successful Lakewood brewery and restaurant, Immigrant Son Brewery. In this episode we talk about how our upbringing and family stories inform and drive us to create and share what we love. In a few weeks ISB will have a sister restaurant called Sofia's Kitchen and Bar (named for his daughter) that will expand on the warm hospitality and good food for which he is known. We talk about award-winning beer, collaborations with other locals, Hungarian food, and the importance of a gathering place open to all.This episode is made possible with support from Edgewater Hospitality and Kate's Fish, two of my "pod partners" and businesses I respect and patronize.

Some of the best modern Chinese food in Cleveland is found in a silver retro diner car in Cleveland Heights where Liu Fang and husband Carl Setzer have found a home for Abundance Culinary. Moving here just as the pandemic started to rage in the US, Fang found comfort cooking dumplings and other foods that felt familiar to her. After finding her footing through pop-ups at Larder and relishing the abundance of local, fresh ingredients, meats, herbs, spices and other resources, she eventually built out an exciting and evolving menu so big that she needed her own place. Her pre-America story is largely unknown. From working the coal mine industry to running China's largest craft brewery, she shares her incredible journey in this episode. This episode is supported by Kate's Fish and Edgewater Hospitality.

Matt Fish approached the literal zenith of a restaurant career with his concept Melt Bar and Grilled. With 14 stores at its peak, discussions for more, featured tv segments on The Food Network, Melt became one of the "must see" attractions in Cleveland, holding court with the Rock Hall and the West Side Market. And then, over the course of a few years, fueled by changing tastes, a pandemic fallout, labor shortages, and wave after wave of economic challenges, it all ended in December 2024. In this episode, Matt painstakingly chronicles the events, and decisions he had to make to stay afloat and preserve the brand. As you will hear, Matt is starting to look forward and he's thinking about future projects, and also how he can use this experience to help others. This episode, and the CLE Foodcast, is presented with support from Edgewater Hospitality and Kate's Fish.

When we think of restaurants our minds tend to go right to the food on our plates, but they are important ecosystems that contribute so much more. Restaurant owners Karen Small and Jillian (Jill) Davis created restaurants that became our favorites—Flying Fig in Ohio City, and Toast, in the Gordon Square district. Less talked about are how these successful destinations spurred neighborhood growth around them, contributed to tourism, and put Cleveland on the culinary map. Their joint venture, Pearl Street Wine Market and Cafe closed unexpectedly earlier this year prompting introspection about the last few, very hard years. Karen still owns the very successful Juneberry Table, but prioritizes time to be with family and travel. Jill practices law and is focused on spending time with the people who matter most. The theme of this episode? Life happens. Good friends help. This episode is presented in partnership with Edgewater Hospitality and Kate's Fish.

Friends don't let friends drink bad booze. And that's the premise behind River Roots Barrel Co, an intimate tasting room and storehouse of curated spirits, including some of the best whiskey, bourbon and rye you'll find in the US. Inspired by a love for whiskey and seeing the need for a high-quality Midwest brand, the group set out on a journey to find the best spirits in the world to satisfy any whiskey enthusiast’s palate. River Roots bottles and sells exceptional "orphan barrel" spirits— largely higher proof, single barrel statement products from big name, familiar producers that will surprise and delight casual drinkers and collectors alike. This episode is presented with support from Edgewater Hospitality and Kate's Fish.

As October 31 approaches the majority of us are evaluating if we have enough candy for trick or treaters and planning the perfect pumpkin carve. Those of Mexican origin, here in the US and throughout Latin countries, are gearing up for Dia de los Muertos, a celebration that honors the deceased and welcomes them back home for a few special days each year. Veronica Tomaschek remains connected to her Mexican heritage and celebrates Day of the Dead with her family and has participated in the annual Die de los Muertos event in Gordon Square, presented by Cleveland Public Theatre and Dia de Muertos Ohio, which will be held on Nov. 2 this year (in 2024). Day of the Dead celebrations include an elaborate procession, costumed and painted figures representing La Catrina, sugar skulls, colorful decorations and music. In this episode Veronica shares her traditions including creating a memorial ofrenda (altar) and the foods that are part of the celebration. This episode is presented with support from Edgewater Hospitality and Kate's Fish.

Turns out, seasoned restaurant owners still get a case of the nerves before they open a new place. That's just one of the many things I learned talking to Chef Douglas Katz and Edgewater Hospitality business partner Todd Thompson as they get ready to open Kiln, the third restaurant for the team. Kiln will slide into a highly desirable spot in the Van Aken District as a modern American bistro with European, and even global influences, adding another layer to their delicious restaurant cake that includes highly-regarded spots Zhug and Amba. In this episode we get the "nuts and bolts" of the restaurant—the environment, decor and food. But we also talk about the ideation and development process, their teamwork, and the pressure from reviews (professional and otherwise) and how it can affect mental health. Those who are restaurant biz wonks like myself will have their curiosity satiated about all that behind-the-scenes stuff we don't think about as we sit before a plate of food. And, be sure to listen to the end to hear a fantastic story about a famous rock group that dined at Amba recently. This episode is supported by Kate's Fish and thanks to Chef Douglas Katz for being a sponsor of the CLE Foodcast (and also totally worthy of an interview!)