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Cleveland’s Top 100

Chef Brandt Evans has joined Michael Symon, Jonathon Sawyer and Zack Bruell in adding to the important critical mass of culinary talent in the East Fourth Street neighborhood. He has embraced the small-plates concept for both lunch and dinner, and with a wide selection of entrees. Lunch and dinner deliver their own enchantments. A creamy, Old Bay-spiced Shrimp and Corn Chowder had the distinct flavors of both ingredients plus a velvety texture. A vegan African Peanut Stew with big chunks of sweet potatoes in a sweet-sharp creamy base was a decadent delight.

— Debbi Snook, Laura DeMarco

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