1. TO LIVE IN Cleveland is to work
hard. We’re proud of that. We own
it. But working hard doesn’t always
mean consistently having the time
or dough to enjoy a high-end dining
experience. As we examine the fine
dining landscape in Cleveland,
however, there is a movement
happening. It’s one that’s already
taken shape in foodie neighborhoods
across the country, from Austin,
Texas to SoHo, New York to Wicker
Park. It’s a shift in mentality that
starts with embracing the idea that
a well-run Cleveland restaurant can
offer some of the highest-end food in
the market while offering financially
approachable small plates and bar
menus. At its heart, it’s a movement
that bridges the gap between the
top 1-percenters and the everyday
foodies.
Ken Stewart, veteran Northeast
Ohio restaurateur, and his family are
among the pioneers embracing the
movement in Cleveland at the award-
winning Ken Stewart’s East Bank.
One of the keys to Stewart’s move has
been his long tradition of running the
East Bank outpost and the rest of his
portfolio as family operations.
“You will always see a Stewart
at Ken Stewart East Bank and that
enables us to be plugged into what
our guests want,” explains the always
hospitable Ken Stewart. His daughter
Lindsey, who’s also general manager
of KSEB, is one of the sharpest
operators in the region with a laser
focus on what her guests enjoy. Ken’s
wife, Lori, is the interior design
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How Ken Stewart’s East Bank stays
ahead of the curve while keeping the
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2. genius behind the sexy and sleek
East Bank locale. Ken’s other
daughter, Carley, a student at
OSU, works as a hostess at the
restaurant when school is out.
It is this family interaction with
every guest that has enabled
Stewart to take the leap to offer
an affordable small/medium
plate menu in their bar area.
Offered daily in the
restaurant’s lounge area from 3
p.m. until close, the bar menu
boasts 20 selections, all utilizing
world-class ingredients, all
served at working-class prices.
Take, for instance, the Wagyu
beef slider. Priced at $4 and
sold individually, this elite
slider is topped with melted
blue cheese, bacon jam, and a garlic
aoili, while a Cornichon pickle is
speared through the soft slider bun.
Or the lobster nachos ($7), which
are topped with a fresh lobster salad,
mashed avocado, red peppers, and
finished with a bernaise. If that
doesn’t cure your lobster fix, the
lobster deviled eggs ($4 each) are
both refined and savory. A take on
a classic and large enough to split,
the train wreck poutine ($10.50)
offers tater tots covered with cheddar
curds, fresh jalapeños, onion gravy,
sambol aioli, bacon, and tomatoes.
The grilled cheese with tomato soup
at $6 is ridiculously tasty and a meal
in itself. Gruyere cheese bubbles
from the bread and fresh arugula
is stuffed inside to balance out the
flavor. Served with a cup of mouth-
watering San Marzano tomato soup,
the dish is at once savory and sweet.
Other prestigious cheap eats include
mussels with hot Italian sausage
($6.50), calamari sautéed with red
peppers and garlic ($5.50), and farro
risotto with baby kale and fresh
corn ($8.50).
In keeping with the “family
culture”, Stewart has also
implemented a children’s menu —
which isn’t something you typically
find at a high-end restaurant. But
don’t expect microwaved mac n’
cheese here — the kids are eating
well. Ken Stewart’s East Bank offers
the little ones a four-ounce filet
mignon, cashew crusted chicken
tenders, or a decadent grilled
cheese, among other options.
For those die hard Stewart fans,
don’t be alarmed, the right side of the
menu is still strong, offering some of
the most exclusive dishes in the city.
Th distinctive list includes a $25 per
ounce 100-percent Japanese Wagyu
beef from Kagoshioma, which is only
served in a handful of restaurants
nationwide, as well as a sun dried
tomato crusted Chilean sea bass
served with crispy fingerling potatoes,
English peas, and basil puree.
And for a town
for perch lovers,
Ken Stewart does
Lake Erie perch
right, making it
an elegant entree
while keeping the
price moderate. The native fish is
sautéed (not fried) to perfection and
served with cole slaw and pomme
frittes.
Another shift in the
establishment’s “value added”
philosophy: Stewart’s recent move to
add a complimentary house salad
with every entree.
Ken Stewart East Bank is
blessed with a prime location
— proximity to the Ernst &
Young building and the Aloft
Hotel, and it has become a
popular spot for special events
and meetings. The restaurant’s
private room can accommodate
up to 90 guests and has all the
bells and whistles you could ask
for, including smart screens for
presentations and access to the
patio.
There’s a reason why Ken
Stewart and his family have been
so successful here and in Akron
for decades. It’s not only that
they deliver world-class food
and service, but that they’ve learned
the most valuable hospitality lesson
of them all: Listen and adapt to your
customer base
They’ve done just that and more.
Ken Stewart’s East Bank
Dinnerreservationsrecommended
OpenMon.-Thurs.11a.m.-10p.m.;Friday11a.m.-
11p.m.;Saturday5p.m.-11p.m.,closedSunday.
1121W. 10th St., Cleveland; (216) 696-8400,
kenstewarts.com/eastbank.
Ken_Stewartst•KenStewart’sEastBank`
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