Cleveland, Ohio Fans of Classic CLE Eats & Drinks were requested to write to us a few weeks ago to share their best culinary experiences from the past and present. Particularly for locations that have been lost to the passage of time, the response was enthusiastic.
Perhaps the atmosphere has something to do with Cap n Taco’s closure?
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Nothing prevents our ever-smoothing brains from losing all those creases in our memories like the first bite or sip of something! This week, we’re sharing several letters with a steer that may help them (and you) rediscover a long-lost joy. They’ve been modified for clarity and conciseness.
Meat sauce from New York Spaghetti House. Nobody enjoys it! Regretfully, when the retiring owner refused to sell the recipe, it died. Others have attempted to duplicate, but to no avail. This has a backstory. Jim Valvoda
That is definitely a throwback! The deeply textured meat sauce, which Mario Brigotti created in 1927, was made with a base of plum tomatoes and vegetables, ultra-finely crushed meat (we were informed it was beef, lamb, or veal), and a secret spice blend. It was then simmered until it was nearly puree. But what was the source of that wonderful flavor?
Slow cooking is mentioned by some, while dry Italian red wine and aromatics are mentioned by others. Others mention Worcestershire sauce and vinegar. It was well-balanced and delicately sweet. You might get a jarred version of it for a while, but not any more. Please get in touch if you know of anyone else who has a recipe. I’ll continue to look for answers.
Meanwhile, try the Lamb Ragout recipe from fresh York-via-Cleveland chef Andrew Carmellini’s Urban Italian cookbook if you’re craving something fresh. It has a nasty depth of flavor and is about the same hue.
Oh, the Spaghetti House in New York. They installed a parking lot and paved paradise, to paraphrase Joni Mitchell.Computer
We began taking the Rapid downtown on Saturdays to hang out while we were in junior high. The commuter-style restaurant in Terminal Tower, where “Gladys,” a charming woman who took great delight in her culinary preparation, offered pepperoni pizza, was always the first stop. It was a simple space with stand-up tables instead of seats. It’s still the greatest I’ve ever had—perfectly greasy, stuffed with cheese and pepperoni, and served hot enough to burn the roof of our mouths. Before returning home, a Higbee’s malt was consumed. Berne, Paul
I adore delicious pizza and street cuisine, but this is a bit ahead of my time. However, I’ve seen that happen before. When someone inquired about Gladys on a Facebook page approximately a year ago, there were some memories of a pizza place from the 1960s (between 45th and 47th Street on Superior Avenue) that was the only one in the region and had the greatest pizza.
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Gladys Nobles was referenced in that post. A LaPaolo pizza was referenced in another comment. This could help you find her in the Cleveland State Archives’ Michael Schwartz Library or the Cleveland Public Library. After that, would you like to grab a slice at Geraci’s Slice Shop? Computer
For one of your columns, think about Boukair’s. a location with lots of pleasant recollections. Caldwell, Robert
Oh, an establishment that sells ice cream before my time. It was a vibrant, beautiful place, from what I can tell from the internet and newspaper archives. Reading about it reminded me of two things: a) Howard Johnson’s ice cream shops, and b) Gordon Square’s Miss Sweet Moses. I have to go cry in a sundae now. I appreciate you writing! Computer
Show-stoppers were the Sticky Buns at the late, famous Miller’s Dining Room in Lakewood! Trays of other rolls were brought out by servers, but those were the best! Please only take as many rolls as you can eat here, according to signs on the tables. Despite this, my grandmother managed to get a couple inside her purse! Heavenly joy in the form of sweet, buttery clouds! Mertus, Pam
Alright, sticky buns are something I really like. The recipe for these goodies was attempted to be reverse-engineered by someone on delishably.com. I am aware that there is another recipe online that claims to be the original. Let me know what you discover after trying both! Computer
Sanctuary on Green in South Euclid is one location that will always hold a special place in my heart and in my mind. For many years, I worked even closer, and I lived nearby. Eating Victoria’s delicious (and usually healthful) meals while sitting on Norbert and Victoria’s terrace in the back, shaded by umbrellas and trees, was like being on vacation. Rosner, Robin
Definitely paints a picture. We’ll get into the bigger picture shortly. Robin’s note was also significantly longer.The restaurant is closed, but Sanctuary is still there. Perhaps there is still time to have those recipes recorded! Watch this space for more. Computer
The Elegant Hog Saloon was our favorite place in Cleveland. As John Carroll students, we were the first to learn about it. Originally located on Buckeye Road, the establishment established a benchmark for burgers before moving downtown. Burgers were big, juicy and unadorned; so delicious they only needed salt, nothing else. In addition to their amazing burgers, they had all-you-can-eat spaghetti dinner one night a week, which packed the place (with mostly poor students). To this day, we rank any burgers against the Elegant Hogburger, and few have come close. Tom and Mary Berges
You had me at Elegant Hog. A few years before my time (ditto on Mawby s,sigh) but I remember some early burgers at Pat Joyce s Tavern and the Beef Corral. Nothing better than a perfectly cooked burger. Done the right way, it brings back ALL the feels. With that, I m going to fire up the grill. Catch you next week. Computer
