Max Sussman, former chef de cuisine at Roberta's and one half of the dynamic, cookbook-writing Sussman brothers duo, is now the executive chef at The Cleveland. Owners Paul Shaked and Hudson Solomon send word that he's been in the kitchen a few weeks already, and is now serving a totally revamped menu. Though it keeps the same Mediterranean leanings it's had from the beginning, and some echoes of old dishes (there is still a burger and a roasted half chicken, among other things), everything on it is new. Now the dinner options include duck soup with a buckwheat dumpling, and tagliatelle with smoked sable and clam broth. The full menu, which changes daily, is online.
Sussman, who's been a free agent since leaving Roberta's this time last year, is the Cleveland's third chef since it opened almost exactly a year ago. He replaces Tal Aboav, who himself replaced Kenneth Corrow back in April.
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