It's misleading to call Market (1137 Linda St., 440-799-4292, marketbeer.com) a sports bar. Yes, there are TVs — in this case svelte 60-inch LCDs. And sure, there's a bar: a huge granite oval that seats 40. But the attractive space could just as easily house a hip bistro. Much like they did with nearby Wine Bar Rocky River, owners John Owen and Dave Rudiger transformed a plain shell into sweet perch — a "craft beer and sports bar with American comfort food." Market features reclaimed wood, exposed brick, silken leather, and ornate chandeliers. Sprawling patios, including a covered three-season area with radiant-heated floors, connect to the interior space via slide-away doors.
Chef Rob Geul (Parallax, Fahrenheit) runs the kitchens, which are visible from behind massive picture windows.Starters include updated versions of stuffed peppers, pigs in blankets, and firecracker shrimp. There are several large salads and sandwiches, some of which include house-smoked meats. Menu sections titled "Meat Market" and "Fish Market" feature steaks and fresh seafood. Expected to be a hit for dessert are the deep-fried Uncrustables, which, says Owen, "are like little pucks of love." Christened last Friday, Market is now open daily from 11 a.m. to 2 a.m.
Look for City Tap to open early October in the old Boneyard space (748 Prospect Ave.). Replacing the short-lived Forti's, City Tap will be a casual sports bar specializing in good beer and pub food, says owner Eric Pelham. "The Boneyard was one of my favorite bars," he says, "but the space had run its course." Following a gut job, the new place will be roomier, brighter, and serve better food, he promises. By removing the front platform and reorienting the staircase, considerable space was reclaimed for dining. The expanded menu will feature salads, burgers, wraps, salads, and fresh-cut fries. The 40-beer draft tower has survived, and all new lines will ensure fresh suds.
There may be nothing hotter right now than the mobile meals served by Dim and Den Sum (dimanddensum.com). But that's not stopping co-founder Jeremy Esterly from jumping ship: The former chef de cuisine at Fire is pursuing more stationary work. "Losing Jeremy is one of the hardest things ever," says remaining co-founder Chris Hodgson. "But this gives us the opportunity to get more organization in place and really focus on operations moving forward."