The Restaurant Thread

[Juice is Loose]

I would do anything for y’all Ohio people to have legit Mexican food that isn’t trying to be upscale.

Or even like… family owned versions of Taco Bell we have in AZ. California burritos would be massive in Ohio- carne asada, fries, guac, cheese.

Either way, would trade for Romanburger.

Are you referring to all the "Bertos" around the valley? Still have yet to try one of the spots

 

[DJTJ]

Are you referring to all the "Bertos" around the valley? Still have yet to try one of the spots

-icos or -bertos, yeah!

I’m super partial to Federico’s. Mostly North and West Valley. Can just get a burrito, and be full for 2 days.

 

[Out of the Rafters at the Q]

Looks like Great Lakes is trying to steal beers and recipes from the local competition that has been absolutely wiping the floor with them.

Maybe GLBC should try actually giving a shit about their beer. Their recipes were good--but then they started to try and minimize cost of ingredients (like the adjuncts in the Christmas Ale) while also completely ignoring quality control (which is why all their beer has that same awful aftertaste)

 

[NorthCoastBias]

Not a restaurant, per se, but one of the best burgers in the area is at CleaveLand Grocers and Grill in Brook Park (corner of Snow and W. 130th). Their double smashburger is awesome. Only a handful of tables inside the place but it's worth the trek.

Wife and I have been trying out smashburgers around the area. Found a great one at Eugene at Bottlehouse Brewery in Lakewood. The patties have a terrific lacy, crispy edge and their housemade pickles are awesome.

 

[browniebob]

Looks like Great Lakes is trying to steal beers and recipes from the local competition that has been absolutely wiping the floor with them.

Maybe GLBC should try actually giving a shit about their beer. Their recipes were good--but then they started to try and minimize cost of ingredients (like the adjuncts in the Christmas Ale) while also completely ignoring quality control (which is why all their beer has that same awful aftertaste)

The post was removed a few days ago, so I wonder if this was just a misunderstanding with that "name" being used as a placeholder for the style of beer.

I think GLBC has swung and missed on some of their newer beers, but the staples still taste pretty good to me. Excited to grab some Conways this weekend. Bummed to see Burning River get axed though.

 

[Out of the Rafters at the Q]

The post was removed a few days ago, so I wonder if this was just a misunderstanding with that "name" being used as a placeholder for the style of beer.

I think GLBC has swung and missed on some of their newer beers, but the staples still taste pretty good to me. Excited to grab some Conways this weekend. Bummed to see Burning River get axed though.

I think it's been a decade since I thought GLBC's beers were tolerable.

They also just straight up lie to you. "If you think our beers changed, it's your palate. We've never changed anything about our recipes" is absolute hogwash. Christmas Ale, in particular, the adjuncts have changed dramatically. I'm willing to guess that it's even the raw quantity--but if it isn't, then it's the quality and they're still making lies of omission. If you're using lower grade cinnamon that doesn't taste as cinnamony, and using the same amount, you changed the beer.

Also, all the beer brewers I know who know WAY more about this stuff than I do believe that Great Lakes has some weird interaction going on between their air and their malt which is causing that awful flavor.

It's sad--I used to enjoy Christmas Ale, and I'd put Dortmunder and Elliot Ness up there as great examples of their styles. Now, I'm embarrassed if someone from outside of Cleveland has to drink something from Great Lakes.

I still buy a pack of Christmas Ale every year though... foolishly holding out hope that maybe it's okay this year.

 

[Urban]

Eh, Great Lakes is still pretty good to me

 

[Out of the Rafters at the Q]

Eh, Great Lakes is still pretty good to me

Fair enough! If you like something, that's great!

 

[browniebob]

I think it's been a decade since I thought GLBC's beers were tolerable.

They also just straight up lie to you. "If you think our beers changed, it's your palate. We've never changed anything about our recipes" is absolute hogwash. Christmas Ale, in particular, the adjuncts have changed dramatically. I'm willing to guess that it's even the raw quantity--but if it isn't, then it's the quality and they're still making lies of omission. If you're using lower grade cinnamon that doesn't taste as cinnamony, and using the same amount, you changed the beer.

Also, all the beer brewers I know who know WAY more about this stuff than I do believe that Great Lakes has some weird interaction going on between their air and their malt which is causing that awful flavor.

It's sad--I used to enjoy Christmas Ale, and I'd put Dortmunder and Elliot Ness up there as great examples of their styles. Now, I'm embarrassed if someone from outside of Cleveland has to drink something from Great Lakes.

I still buy a pack of Christmas Ale every year though... foolishly holding out hope that maybe it's okay this year.

To each their own.

Not to get too far into the weeds and maybe this would be better served in the beer snob thread, but that air/malt theory is pretty wild. The malt comes in sealed bags and is opened before being added to the boil during the mash process. Oxygen can become an issue during fermentation, not when the malt is being added.

 

[Out of the Rafters at the Q]

To each their own.

Not to get too far into the weeds and maybe this would be better served in the beer snob thread, but that air/malt theory is pretty wild. The malt comes in sealed bags and is opened before being added to the boil during the mash process. Oxygen can become an issue during fermentation, not when the malt is being added.

Good call. I'm fairly certain the guys were talking about the fermentation process. It may have been yeast, not malt, that they thought was reacting with the air to make that weird, awful aftertaste.

I may have just said malt on instinct because I think all of their beers are too malt-forward.

Dunno, it was a long time ago and I'm a consumer--I don't make beer. But don't hesitate from diving as deep into the weeds as you want. I always appreciate it, especially if I'm wrong on something.

 

[inliner311]

It's sad--I used to enjoy Christmas Ale, and I'd put Dortmunder and Elliot Ness up there as great examples of their styles. Now, I'm embarrassed if someone from outside of Cleveland has to drink something from Great Lakes.

I still buy a pack of Christmas Ale every year though... foolishly holding out hope that maybe it's okay this year.

While I haven't had Christmas ale from Great Lakes in years, I do remember when they changed it. I remember talking to my friends and bartenders about it. At first people were just hoping it was the kegs or batch they got but almost everyone noticed the difference. Unfortunately it never got back to the old recipe.

People have told me that Thirsty Dog's Christmas ale is closer in taste to the old Great Lakes Christmas ale than the current Great Lakes Christmas ale. I've never been really sure of that though.

 

[Henry Tuttle]

What’s the wing spot on the west side? Been looking for a place with hot ass wings, properly sauced and have yet to find anything really even acceptable let alone standout.

 

[FrontPageNews]

What’s the wing spot on the west side? Been looking for a place with hot ass wings, properly sauced and have yet to find anything really even acceptable let alone standout.

Quaker is the most consistent. There’s a few bars that are good but the options are limited.

 

[tristan+kyrie=$]

What’s the wing spot on the west side? Been looking for a place with hot ass wings, properly sauced and have yet to find anything really even acceptable let alone standout.

My favorites are Fat Heads in North Olmstead… and rush inn and riverwood in Lakewood. I have heard that good company in Gordon square has really good ones too.

 

[NorthCoastBias]

Big recommend for Rood Food & Pie in Lakewood. Delicious and seasonal new American cuisine in a fun atmosphere.