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Bites: Turner's Mill

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"If people walk in expecting to find Inn at Turner's Mill again, they'll be disappointed," says George Schindler of Hospitality Restaurants. "If people walk in thinking this will be Blue Point, they will be disappointed. Our hope is to create a really rocking neighborhood place that feels like something out of Sonoma Valley that's been here a long time." The final push is underway to remake the historic Turner's Mill property, which ceased operation in the summer of 2007, into Rosewood Grill (36 E. Streetsboro Rd., Hudson, 330.656.2100, rosewoodgrill.com). Schindler, whose group also operates the Cabin Club, Salmon Dave's and Delmonico's, says the goal is to craft a restaurant that diners would like to visit often. "Comfortable food, sensible portions and sensible prices," he explains. The kitchen will be outfitted with a wood-fired pizza oven and a wood smoker, equipment that will dictate some of the menu. Of course, customers can count on quality steaks, chops and seafood. A visit to the space reveals an entirely new footprint. Whereas the Inn was an up-and-down layout, Rosewood occupies just the lower level. It combines the Inn's old tavern space with a new addition to create a restaurant with a more modest seat count. "The challenge was to take a 160-year-old space and combine it with new construction to make it feel like they work together," says Schindler. The original tavern space, boasting centuries-old barnstone walls, will serve as the 80-seat dining room. In the adjoining addition, a lively lounge with long bar and open kitchen will accommodate another 40. Diners can look forward to a richly appointed room with leather, wood and copper accents. A 12-foot gas-fire pit will warm patio diners. Matthew Jankowski is executive chef, while beverage guru Chris Kneeland acts as GM. Rosewood Grill will open before the end of the year as a no-reservation, dinner-only restaurant. Lunch and brunch will be added down the road.

At his poplar West Side Market stand, Bob Holcepl sells made-to-order crepes that are served "street-style," folded into cone-shape wedges for eating on the go. Holcepl, who also owns City Roast and Civilization, is preparing to open his second Crepes De Luxe later this year. Nombre deux will be located in the food court of the Old Arcade. Like the original, it will serve both sweet and savory crepes for breakfast, lunch or snacks. Unlike the original, this location will also serve coffee, croissants, salads and baguette sandwiches.


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