Cleveland, Ohio 2021-02-23 17:20:00 –
After taking over the space of the former Sawyer in the Van Aken district, Forward hospitality CEO Michael Schwartz explains that he was busy undoing much of the work that had done before them.
“Most of the modifications were done in this room,” Schwartz says of the dining room. “The height has been changed, all the walls have been changed, all these structures have been installed, all the lighting has been changed, the bathroom has been completely rebuilt, the ceiling has been painted and the central fake has been removed. … from my philosophical and design point of view, it’s about making food stand out in a single color and popping some areas of the wall with color. ”
Its color is displayed in the form of original artwork and graffiti-style tagging, turning the former white tile dividers on this side of the open kitchen into a vibrant and distinctive wall.
When Kindred Spirits debuts in mid-March, it will do so as a more hip and friendly restaurant, better suited to the neighborhood just outside its door, the owner said.
Covering the interior design, they turned around next to the food. To that end, they brought in consulting chef Andrew Brochew. His resume seems to be on the “Chicago’s Best Restaurants” list. He has worked in prominent locations such as Alinea, Aviary, Roister, Kith and Kin, El Ideas and Graham Elliot. But when it came time to develop the Kindred Spirits menu, Brochu had no desire to please Stargazer.
“I wasn’t trying to write a geeky, chef-led menu for every cook, but not for the everyday,” says Brochu. “In fact, I did the opposite. I tried to write a menu for this customer for this neighborhood. I wanted the menu not to be too playful. We I wanted to focus on a flavor profile that was impactful, powerful and tasty, not too creative. There are absolutely no tweezers in the kitchen. ”
Brochu describes cooking as “the energy of the Mediterranean and the influenced West Coast of the world.” Think fresh, healthy and flavorful, with an emphasis on greens, grains, vegetables, fish, and a handful of meats. Former rock keeper executive chef Dennis Davis implements the menu on a daily basis.
Most of the menu is dedicated to small plate dishes in categories such as dips and spreads, salads and vegetables, seafood and skewers. Spreads include cauliflower onion dip with curdite, short rib-top hummus with flatbread, and Southern Pimento cheese riffs. Asian-style cucumber smash dishes, smoked salmon pumpernickel, and mini fish fries. Kushiyaki is served with tofu and shrimp, barbecue lamb, salt and pepper shrimp. Large plates swing from grilled hanger steaks with crispy potatoes to mustard glazed salmon with baby broccoli.
For Schwartz and his company, the complete renovation of the restaurant not only improved the space and prepared for new purposes, but also provided an opportunity to marry Garden City, a rooftop lounge focused on the cocktails above. .. The two didn’t co-exist because Sawyer’s closed in March and Garden City opened in June. Currently, management is looking forward to cross-pollination types, including pre-supper and post-supper cocktails. Chefs Brochu and Davis create a bar-friendly menu drawn from the restaurant below.
In terms of numbers, Kindred Spirits will have 105 seats indoors and 35 seats in front. Garden City can accommodate approximately 100 stylish indoor and outdoor footprints in total.
First, Kindred Spirits serves a midnight snack five nights a week. Add a weekend brunch and expand to dinner every night.
Forward Hospitality is a Cleveland-based restaurant and entertainment group that also operates Flipside, Three Palms, One Red Door, Bell & Flower, Magnolia, FWD Day + Nightclub and Seesaw in Columbus.
Kindred Spirit to Open in Former Sawyer’s Space at Van Aken District Source link Kindred Spirit to Open in Former Sawyer’s Space at Van Aken District