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Touch of Class

Ohio City supper club's menu gets a makeover.

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Veteran Cleveland chef Jeff Fisher (Johnny's Downtown, Sushi Rock, and Lago) is new top toque at Touch Supper Club, and his philosophy is simple: Win new diners, one visit at a time.

"Everyone enjoys feeling special," says the chef, who quietly came on board three months back. "If that means something like a little amuse-bouche or a tableside visit from the chef, then that's what they're going to get."

Besides lending a more upscale vibe to the Ohio City dance club, Fisher and owner Rob Ivanov have also upgraded the menu of contemporary American comfort food, adding such tempting-sounding tidbits as duck-confit spring rolls with blueberries and goat cheese, braised rabbit with ricotta gnocchi, and brined pork loin with butternut-squash compote.

Despite the push to raise the club's profile, prices will remain moderate, with nothing breaching the $20 barrier.

Kitchen hours are 6 p.m. to 1 a.m. Tuesday through Thursday, and 5 p.m. to 1 a.m. Friday and Saturday. The club is at 2710 Lorain Avenue; for reservations, call 216-631-5200.

Moving up: Pay no attention to those pesky rumors. Little Italy's third-generation bakery, Corbo's Dolceria, is not going out of business. "We're just moving, just a few steps up the street," promises Val Corbo, who operates the biz with brother Joe. "It's going to be a big improvement." Among the upgrades: a new baking facility, a private showroom for Corbo's popular wedding cakes, and 30 seats, where customers can enjoy anything from pizza and panini to cappuccinos and cannoli. Look for the original, circa-1958 location to close on Christmas Eve; the new spot, at 12210 Mayfield Road, should open three to four weeks later.

Moving out: Bad news for fans of chef Kurt Steeber's precisely crafted New American fare: Less than a month after opening the kitchen at Pepper Pike's Joe Foodie's Tavern (30519 Pinetree Road, 216-360-9160), Steeber has moved on. Ops manager Clyde Mart expects to name a new chef by the end of the month.

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