The affair will wind up at the tasting room of Great Lakes Brewery, where not-yet-tapped-out guests can finish off the evening with scrumptious desserts, coffee, and a sampling of the brewery's award-winning beers. And take note, you carefree imbibers: Transportation between the stops will be safely provided by Lolly the Trolley. Tickets for this eighth annual spring fling are $100 per person and must be ordered in advance.
Want more? The merriment continues the next day from 10 a.m. to 5 p.m. with the Ohio City Home Tour. Here, a separate $12 ticket will gain you entrance to a lavish urban garden, as well as to nine unusual buildings ranging from a renovated 1870s brick Italianate to a modern townhouse with a breathtaking view of the lake. And finally, visitors can combine both events into a Getaway Weekend Package -- including Saturday night lodging, Sunday brunch, and a gift basket from area merchants -- for $375 per couple. Call 216-781-3222 for information and tickets to all events.
A pizza with pizzazz
It's worth a drive into Avon to sample Theresa Bryant's award-winning Barbecue Chicken Pizza, a mouthwatering combo of breaded chicken bits, bacon, mozzarella, provolone, pineapple, and zesty homemade BBQ sauce, all piled onto a sturdy crust. Bryant, owner of Angelo's Pizza II and the attached Hound Dog Café (37190 Colorado Avenue; 440-934-4128), won third place and $200 for the original-recipe gourmet pizza at the Mid-America's Pizza Pizzazz contest this past February in Columbus, topping 42 other contestants from six Midwestern states. It's no surprise: With its scrumptious balance of the sweet and the savory, not to mention its satisfying crunch, the pizza ($7.25 for a small one, $9.50 for a large) is nearly irresistible. Angelo's is open daily for lunch or dinner; carry out or dine in the little caf´, surrounded by vintage 1950s cultural kitsch, including plenty of Elvis and Marilyn memorabilia.
Winsor's goes west
Downtown Winsor's restaurant (1260 Euclid Avenue, in the Wyndham Hotel) has a new executive chef in Texan Mike Trundy. Trundy joined the Wyndham earlier this month and eventually hopes to herd the menu toward some creative Southwestern "ranch-style" fare, complete with smoked and wood-grilled specialties. Before saddling up for Northeast Ohio, the 43-year-old graduate of the New England Culinary Institute worked at the Ritz-Carlton in Atlanta and the Hilton in San Antonio; his wife and two children soon will be joining him here in the heartland.