It’s hard to put into words how much people adore Il Rione, a buzzy pizzeria in the Detroit Shoreway neighborhood. Diners have been known to wait for hours at nearby bars until their phones light up to signal their tables are ready. They are rewarded with dazzling New York-style pizzas dished up in a slightly shabby, slightly chic dining room with an open kitchen and bar. The pizzeria focuses almost exclusively on stellar pies like margherita, sausage, and white clam, but the menu does offer a select few additions like meat and cheese boards and a handful of salads. To drink, there is an equally concise roster of beers, wines, and cocktails.

Banter, a bottle shop, bar, and restaurant, opened in late 2015 and closed in 2020. After a four-year hiatus, the popular spot reopened in 2024 in an attractive new space in the heart of Gordon Square. The renovated double storefront offers customers a full bar, curated retail beer and wine selection, and a menu that builds upon the original framework of poutine, sausages, and corndogs. Sausages hail from Ohio City Provisions, the fried cheese curds are irresistible, and bottles of bubbly come with free fries.

Equal parts bar, restaurant, and gourmet marketplace, Astoria has become an invaluable neighborhood asset. Locals pop into the bright, spacious, and bustling storefront to stock up on imported olives, cheeses, meats, and wine by the bottle. For those who prefer to leave the cooking to the pros, Astoria boasts a massive menu loaded with Mediterranean snacks, appetizers, salads, sandwiches, pizzas, large plates, and desserts. Warm, attentive service and one of the best brunches in town keep this place jumping throughout the week. Seats are available at the bar, at tables, and outside on the patio.

Duck into Cent’s, which is located in an unassuming brick building on the western edge of Ohio City, and you’re immersed in a dreamy tangerine-colored tableau. Owner Vincent Morelli, a former visual merchandiser who also had a stint at Roberta’s in Brooklyn, has installed modular shelving stocked with eclectic merch like tinned fish, art mags, and turntables. Baked in a wood-burning oven, the Neapolitan-ish pies are exceptional, with clever combos like tomato, garlic, white anchovies, and capers, or the Sunday Gravy with bite-size meatballs, sliced garlic, and a shower of pecorino.

At a time when many food orders are placed with a few quick taps in an app, Herb ‘n Twine in Ohio City still requires a phone call or a visit to secure a meal. That’s a small price to pay for what many regard as Cleveland’s best hoagies, artfully conceived and layered onto house-baked French rolls. When those buns run out, as they do day in and day out, the shop closes. The turkey club, a marriage of house-smoked turkey, smokey Gouda, and bacon, is the perennial best seller, followed by the cold cut- and provolone-filled Italian. Other sandwiches star shaved prime rib and crispy fried chicken, alongside creative daily specials.

Experience in Appalachia informs chef Karen Small’s Juneberry Table, a stylish breakfast and lunch diner. The influence is clearest in dishes like biscuits with sorghum butter and jam, chicken and cornmeal waffles, and bourbon-apple pancakes with Ohio maple syrup. If you’re angling for lunch, there’s a killer smash burger, a Cleveland Croque with butter-fried smoked ham and swiss, and glasses of natural wines to wash it all down.

Occupying a former showroom for Vitrolite tile, Patron Saint brings the all-day cafe trend to Ohio City. The sun-soaked space features graceful arches, 15-foot ceilings, and walls clad in various shades and designs of pigmented glass tile. Patron Saint transitions from early-morning coffee service to early-evening aperitivo hour. To match the Italian-inspired vibe, the chef has created a lean menu of composed plates like a continental breakfast, wholesome grain salads, warm vegetable dishes, piadinas, and meatballs.

Set inside an 1850s-era firehouse, Larder is a modern-day version of the classic Jewish delicatessen as seen through the eyes of chef Jeremy Umansky. The old-world setting provides the ideal backdrop to display heavenly breads and pastries like black-and-white cookies, fruit-filled rugelach, chocolate babka, buttery challah, and meaty knishes. Hungry Ohio City neighbors literally line up for the now-famous koji-cured pastrami sandwiches, but you should also try the epic fried chicken sandwiches, matzo ball soup, housemade charcuterie, and daily specials like local beet salad. The Hingetown eatery shares patio seating with Rising Star Coffee.

It took a person with great vision to transform the cold, cavernous United Bank Building in Ohio City into a magical supper club. Rather than accentuate the 1920s-era building’s architectural features — soaring coffered ceilings, colossal arched windows, some 10,000 square feet of floor space — owner Morgan Yagi managed to bring it all down to human scale. The room feels surprisingly intimate with its emphatic bookshelves, richly upholstered seating, botanical-themed carpeting, and a large tree rising from the center of the room. This is “fun dining not fine dining,” Yagi likes to say; the approachable modern American menu features pizzas, pastas, burgers, and steaks. A top-flight lounge and cocktail program extend the fun into the wee hours.

In a year filled with ambitious openings, Jaja takes top honors. Beneath a garland-wrapped pergola strung with oversized string lights sits an intimate, opulent, and textural 90-seat dining room. Windows on three sides offer picture-perfect views of the city skyline and West Side Market clocktower. On warm evenings, a retractable glass roof gives way to the open sky. Guests are welcomed with a complimentary tulip of cava before diving into the stunning cocktail menu. The modern seafood and steakhouse fare benefits from the same live-fire grill that fuels Pioneer one floor below. Go big with the parillada, a platter loaded with prime meats, shimmering seafood, a variety of sauces, and plenty of grilled bread.

This magical little hideaway has earned a place in the pantheon of world-class tiki bars. In place of kitschy decor is an enchanting interior filled with collector-quality mugs, art, and artifacts, many rescued from long-departed, legendary tropical bars. Some of the city’s best bartenders — clad in Hawaiian shirts, naturally — whip up boozy but balanced versions of mai tais, zombies, and painkillers, all made with top-shelf spirits, juices, and syrups, and garnished with umbrellas or striking dry ice. A great patio out back adds to the appeal.

The Old Brooklyn neighborhood continues to evolve from a sleepy bedroom community to a compelling destination for food and drinks. In early 2024, a group of industry vets opened Never Say Dive, a meticulously curated dive bar with stellar drinks and a delightfully over-the-top vibe. The tavern exterior belies the colorful interior, where neon pink flamingos and other campy art collide. To drink, there are $3 beers alongside draft cocktails, as well as house-made seltzers and creative mixed drinks. Dig into a Dive Dog, a Kobe-beef frank topped with caviar and potato chips, or a shockingly good bowl of udon in a savory bone marrow broth.

It couldn’t be easier to locate Fahrenheit; just look for the new 36-story Sherwin-Williams headquarters downtown and enter on the ground level. Rocco Whalen’s bistro, which burned bright in Tremont for more than 20 years, is reimagined here bigger, sleeker, and loaded with dramatic flourishes. A wall of glass separates the dining room from a shimmering show kitchen, which is also outfitted on three sides with a chef’s counter. Whalen’s trademark thin-sliced potato nachos, bias-cut Vietnamese spring rolls, and braised short ribs with lo mein noodles made the transition, now joined by prime steaks and satisfying seafood dishes.

Michael Symon’s downtown barbecue joint has developed a winning formula that pairs truly exceptional smoked meat with a lively industrial saloon setting. Cooked low and slow over Ohio fruitwoods, items like beef brisket, pork butt, pork ribs, turkey, and kielbasa exit the pits supple, smoky, and delicious. Those meats come by the pound or packed into two-fisted sandwiches. Sides and snacks include creamed corn, fried potatoes, broccoli salad, and pork cracklins with French onion dip. Brown booze fans will relish one of the best bourbon selections in town, while craft beer fans will have no complaints either. There is patio seating right on lively East Fourth Street.

Replacing Michael Symon’s Lola Bistro, Cordelia has earned near-unanimous approval on East 4th Street. Bright, lively, and approachable, the restaurant welcomes all comers with a hospitality philosophy dubbed “Midwest nice.” From the city’s most dramatic open kitchen, James Beard-nominated chef Vinnie Cimino reminds diners that eating out can still be daring, delicious, and playful. The ever-evolving menu is stacked with shareable relish and dip trays, veggie-forward salads and sides, daily fish and steak selections, and a four-slider pull-apart smash burger with melted cheese skirt.

Cloak & Dagger offers the cozy appeal of a warmly lit study thanks to shelves of leather-bound books, curious antiquities, and plush furniture. The literary theme carries over to the beverage menu, a seasonal collection of original cocktails presented in a meticulously illustrated booklet. The hip spot pairs those cocktails with an all-vegan roster of bar snacks, sandwiches, and full plates. Dishes include seasonal jams and bread, masa hushpuppies, spring pea bruschetta, and artichoke-filled “crab” cakes.

What started out as a pandemic-era pop-up has evolved into one of Cleveland’s most unique and delicious breakfast concepts. Chef Ryan Beck converted what had long been a carryout-only storefront in Tremont into a micro-diner complete with chrome, mirror, neon, and a few counter seats. The core of Martha’s menu is devoted to breakfast sandwiches starring custardy patties of steamed egg, which get paired with items like zesty sausage or thick-cut baloney and tucked into airy house-baked buns. Sides like cornmeal fries, potato crispies, and seasonal fruit hand pies keep folks coming back again and again.

Cleveland, like most major cities nowhere near an ocean, has enough great sushi places to satisfy nigiri lovers. But this one, operated by former Nobu chef Dante Boccuzzi, is unique in terms of style, setting, and selection. Located beneath Boccuzzi’s namesake bistro Dante, Ginko is a grotto-like den dominated by a horseshoe-shaped sushi bar. No expense is spared to secure the finest, freshest fish, which is crafted into an unforgettable omakase or a la carte experience. A pair of dedicated shabu-shabu tables offer an alternative to the fish, while sake aficionados will savor the exceptional list here too.

Cleveland is blessed with many wonderful breweries of all sizes, but Noble Beast deserves special attention thanks to both the brew and brewery. Set in a 5,000-square-foot warehouse on the edge of downtown, the industrial space is airy and comfortable. Guests are practically surrounded by the brewhouse, where brewers craft classics like Belgian strong ales, altbiers, and kölsches, as well as hazy IPAs and double IPAs. Great pairings like corndogs, nachos, salads, and sandwiches round out the offerings.

This spot in Cleveland’s AsiaTown neighborhood attracts diners for steamer baskets flush with xiao long bao. But those who explore the menu further find an array of outstanding Shanghai-style soups, noodle bowls, and meat dishes. Worth calling out is the wonton soup with shrimp dumplings, spicy beef noodle soup, scallion noodles, shredded pork with preserved vegetables, and soy sauce duck.

Prolific restaurateur Sheng Long Yu debuted one of his most personal projects in YYTime. After two years of work, he opened the bright and cheerful eatery inside a former National Tire & Battery property in Asiatown. The massive menu focuses on street food, noodle bowls, and bubble tea, veering from skewered, grilled king mushrooms to elaborate crossing the bridge noodle soup. You can also tack on orders of spicy cucumbers, whole grilled shrimp, pork-filled dumplings, Sichuan-style beef tripe, or coconut curry chicken soup. Wash it all down with a refreshing Thai milk tea with popping pearls.

Cleveland’s Filipino food scene is fairly limited to a handful of small markets and restaurants. Flora Grk addressed the need for something more by opening Tita Flora’s in Independence. The chef sticks with traditional dishes, setting a high baseline with crispy lumpia, pork sisig served on a sizzling platter, pork adobo redolent of soy, garlic, and vinegar, and comforting pancit with tofu, chicken, or shrimp. Meals end with halo-halo loaded with ice cream, evaporated milk, crushed ice, and toppings.

From the name to the space to the food to the people who prepare it, everything about Wolf Pack Chorus is delightfully over the top. The spacious carriage house-turned-restaurant features soaring cathedral ceilings, a mile-long bar, and wall of windows overlooking University Circle. Meals here are punctuated by frequent rounds of applause thanks to live entertainment, which gives the bistro a supper club vibe. The eclectic French-inspired menu gleefully veers from za’atar-spiced asparagus to braised short rib croquettes. Diners can expect seasonal, well-executed entrees starring a range of proteins.

After changing hands in 2022, a prominent corner property in Little Italy has been transformed into a stylish, sophisticated Italian-themed steakhouse. Zachary Ladner and Carl Quagliata, the chef-owners behind a handful of local restaurants, have created a brilliant 45-seat bistro that benefits from ingredients shared by sister establishment Village Butcher. Classic chophouse starters like steak tartare and shrimp cocktail join hot appetizers like coquilles Saint Jacques and veal sweetbreads. Tables can opt for large-format steaks like a 100-day dry-aged tomahawk rib-eye, bistecca alla Fiorentina, or chateaubriand, all served on silver platters. Those delights join other steaks and chops, seafood dishes, and luxurious pastas.

Amaro is having a moment in Cleveland. The aromatic Italian liqueur is popping up on cocktail menus all over town. But one bar is devoted entirely to the elixir, and fittingly enough, it’s tucked away in Little Italy. This tony newcomer seats fewer than 60 guests, many on their way to or from dinner in the neighborhood. Every cocktail features at least one type of amaro, including a fun roster of amaro-fueled shooters. Italophiles can also enjoy those herbaceous blends neat, in flights, and in creative Negronis. For now, food is limited to a few nibbles, but before long, a wood-fired oven out back will begin turning out Neapolitan-style pies.

At Zhug, chef Doug Katz combines a tempting menu of small plates with a buzzy lounge-like atmosphere. The menu veers from cold-smoked octopus and schmaltz-fried potatoes to curried lamb-topped hummus and eggplant moussaka. All meals include warm pita and fiery zhug. Creative cocktails and a global wine list round out the experience.

As one of the best Neapolitan pizzerias in the region, Vero is consistently operating at max capacity, with hour-long waits not uncommon. When an adjacent storefront became available in late 2023, owner and pizzaiolo Marc-Aurele Buholzer didn’t hesitate to grab it. After a thoughtful renovation of the two spaces, Vero came out the other end with a new bar, double the seating, and an entirely new look and feel. The wood-fired pies are better than ever, sporting characteristically puffy, chewy, tender, leopard-spotted crust. The margherita stars San Marzano tomatoes, fresh mozzarella, basil, and extra-virgin olive oil, while the diavola is garnished with Calabrian chiles.

In 2023, the Cleveland restaurant scene was dealt a heart-wrenching blow when Corky & Lenny’s Delicatessen closed its doors after 67 years. Lucky for local deli fans, Jack’s is still doing brisk business. This relative newcomer joined the east side community in 1980, when Jack Markowitz rolled out his menu of traditional Eastern Europe foods. All these years later, comforting dishes like matzo ball soup, chopped liver, potato pancakes, cheese-filled blintzes, corned beef hash, pastrami sandwiches, and house-roasted turkey with mashed potatoes are made from scratch the old-fashioned way.