Attention all Cleveland-area restaurants interested in garnering some local, regional and national ink. Cleveland Food Rocks, a homegrown mission spearheaded by Crop Bistro's Steve Schimoler, aims to leverage the upcoming Rock Hall inductions into a citywide food and music promotion. "This is a chance for restaurants to band together for a little self-promotion while offering a fun experience to visitors and creating good vibes for the entire city," explains Schimoler. The deal is simple: In return for inclusion on the soon-to-launch clevelandfoodrocks.com, restaurants agree to offer live music and special rock-themed menus throughout the course of Induction Week (March 28-April 4). Bands of any stripe will do, but participating restos are encouraged to create house bands. The Cleveland Food Rocks website is a professionally designed portal that will include restaurant info, website links, maps and promo schedules. Other Induction Week events likely will include celebrity chef dinners, impromptu rock-star sit-ins and heaping doses of frivolity. Interested operators should contact Elaine Cicora (Elaine@rollingfireent.com, 216.577.2057). Deadline is February 28, 2009.
Karen Small hasn't done brunch service since her days at Jezebel's, but the time seems right to do so now at Flying Fig (2523 Market Ave., 216.241.4243, theflyingfig.com). "It's an idea that I've been tossing around for a while," says Small. "It's a lower price point [than dinner], which makes sense, plus it alleviates having to do the same things day in and day out." The Sunday brunch menu adheres to Small's farmhouse sensibilities, with local eggs, dairy and poultry, fresh-squeezed juice and even house-made butter. Popular items include migas, a Tex-Mex scramble of eggs, sweet peppers, chiles and tortillas, and duck enchiladas with chipotle mole and a fried duck egg. Service runs from 11 a.m.-3 p.m.
Change also is afoot at Old Angle Tavern (1848 W. 25th St., 216.861.5643, oldangletavern.com). "As popular as our menu was," says owner Alex Gleason, "it was time for some changes." In place now for a couple months, the new lineup was designed with a $12 ceiling, while maintaining qualityÊand consistency. New chef DonaldÊPierce has introduced items like flank steak wrap with black beans, rice and salsa ($9, inc. fries and slaw); cheesesteak with grilled onions, fries and slaw ($8.50); and four separate slider platters. Diners also will find a new weekly specials menu, happy hour menu and beer list.