The Greenhouse Tavern. What a fitting name for the seasonlly-inspired, French gastropub I had the pleasure of dining at in downtown Cleveland’s East 4th Street.
I was exhausted from my long day of traveling, but I caught the city’s contagious post-work/happy hour buzz as I enjoyed appetizers (Crispy Chicken Wings Confit with roasted jalapeños, scallions, lemon juice and garlic) on the inviting outside patio.
With good eats and good seats, it couldn’t get much better. That is, until I learned about the restaurant’s owner and mission.
Certified by the Green Restaurant Association as Ohio’s first “green” restaurant, Tavern was opened by Iron Chef America’s Jonathan Sawyer in April 2009. Its two guiding principles are that “the proximity of a farm to a restaurant directly correlates to the quality of its food” and “environmentally conscious business practices are fundamental.”
They embrace the farm-to-table movement and effortlessly prove we can enjoy our favorite classics by infusing local grown ingredients to heighten taste, bolster the economy, and conserve the environment. Its rustic decor is also made of previously composted and recycled wood.
The Greenhouse Tavern refutes the “hooty tooty” notions about “eco-friendly” dining. It’s simple, affordable, and extremely delicious.
The Greenhouse Tavern was recently named one of the Top Ten Best New Restaurants in the United States by Bon Appetit as well as Best New Restaurant by Cleveland Magazine.
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