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Landscape podcast: Douglas Trattner highlights Cleveland's food scene

For 20 years, Douglas Trattner has worked as a freelance writer, editor and author. His work on several books with chef Michael Symon has landed him on the New York Times Best Sellers list. Trattner also is the longtime dining editor for Cleveland Scene Magazine. He joined The Landscape podcast to discuss the latest food trends in Cleveland, how the local restaurant industry fared through the pandemic, and what to look for as new cuisine enters the already robust food scene in Northeast Ohio. ....

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Update: Kindred Spirit Opens Tomorrow, March 11, in Former Sawyer's Space at Van Aken District


Posted
By Douglas Trattner
on Wed, Mar 10, 2021 at 11:53 AM
click to enlarge
Nolan Bousek Update: Right on cue, Kindred Spirit, the latest venture from Cleveland-based Forward Hospitality, will open for dinner service tomorrow, March 11. The upscale-casual restaurant is set in a completely reimagined Sawyer s space at Van Aken District. Weekend brunch will follow at some point.
Here s the original Preview from February.

Since taking over the former Sawyer’s space at Van Aken District, the partners at Forward Hospitality have been busy undoing a lot of the work that came before them, explains CEO Michael Schwartz.
“Most of the remodel has occurred in this room,” Schwartz says of the dining ....

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Update: Marchant Manor Cheese in Cleveland Heights Announces Opening Day


Posted
By Douglas Trattner
on Wed, Jan 27, 2021 at 12:11 PM
click to enlarge
Douglas Trattner
Update: Back in December, we offered readers a sneak peek at Marchant Manor Cheese, which is located on Lee Road in Cleveland Heights. The adorable dairy emporium opened it doors for the first time but only as a brief preview of what was to come. Following a handful of days of service, the shop closed to prepare for the main event. That takes place on February 4, when the shop begins its regular days and hours of operation (Thursday through Sunday).
Here s the original story:

Kandice Marchant began making cheese as a hobbyist, working her way through a beginner’s cheesemaking book. While she enjoyed the results – straightforward creations like ricot ....

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