Yesterday, restaurateurs Paul Shaked and Hudson Solomon opened their casual American restaurant, The Cleveland, in the Soho space that most recently housed What Happens When. The chef here is Ken Corrow, who previously worked as the sous chef at Anella and Acme. The menu is short, with four appetizers and five entrees, plus sides. Mains include a skirt steak with latkes, roasted chicken with sausage, pappardelle with olives, and risotto with duck confit. The entrees are priced in the mid-teens and low-20s.
The Cleveland is currently open for dinner, but Shaked and Solomon hope to begin lunch and brunch service in March.
chopped salad/ chickpeas, marinated garden vegetables, mint & oregano yogurt (11)
bulgur wheat/ yuk choy, roasted gingko nuts, spicy red pepper puree (10)
kale/ pears, hazelnuts, sautéed onions (11)
roasted beets/ beet puree, herbed labne (8)
rubbed skirt steak/ blue potato latke, cippolini onion, turnips, chimichuri jus (21)
roasted chicken/butternut squash two ways, chicken sausage (18)
seared branzino/charred eggplant, lebanese cous cous, spicy red pepper puree (20)
olive pappardelle/tomatoes, peppers, wild oregano, black olives (15)?
barley risotto/ shredded duck confit, braised prunes, caramelized onions (16)
FOR THE TABLE
?sautéed kale, herbs, pears & pancetta chip /6/?
spiced french fries with green herb aioli /6/
butternut squash soffritto with herbed labne /6/
A reserve list is also available.
The Cleveland by Eater NY
25 Cleveland Place, Soho