At various times home to T.G.I. Friday's and the Riverwalk Café, the soaring space at the end of the Powerhouse is an architectural knockout. But it's the setting -- on the west bank of the Cuyahoga, with its barges, boats, and yachts -- that makes the spot unique. To take full advantage, owner and namesake Cyrus Davarpanah, former sommelier and GM at Valley View's Lockkeepers, has upgraded the riverside patio, adding a three-tiered stage, a lineup of local bands, and seating for 200 guests.
To eat, former Lockkeepers chef Pamela Waterman has whipped up a creative collection of contemporary American cuisine, featuring items like flank steak churrasco, grilled Canadian salmon, and the Pavilion Panini with grilled veggies, hummus, and mozzarella. Entrée prices top out at $23; meal-sized salads and sandwiches run from $8.50 to $14. Chef Anthony Seminatore, lead sous chef at the former Classics, will be in charge of execution. Cyrus opens on May 7.
Alice unchained . . . After opening with much hoopla in 2002, Alice Cooper's Cooper'stown was transformed into Local Heroes on March 30 without missing a beat. According to partner Tim Rose, not only is the new venture locally owned and operated, but its decor honors hometown heroes in sports, music, and public safety. The menu got a makeover too: Trans fats are out, and an expanded assortment of wraps, salads, and other "light" fare is in. Not that Rose has gone overboard: "If you still want those chili-cheese fries, we've got 'em!" Heroes serves lunch and dinner daily; call 216-566-8100 for info.
Mojo rising . . . Longtime Cleveland chef, restaurateur, and bad boy Michael Herschman (Cena Copa, Mojo) developed a devoted following with his sassy global fare. Then he went to work at Vivo (347 Euclid Avenue) and learned to cook fluent Italian. Now Herschman's breakin' loose: Vivo's spring menu features several Mojo-style faves, including Thai beef noodle salad, tiger shrimp with five-spice tempura, and a mouthwatering roasted salmon with spicy cashews, gingery spinach, and red-pepper hoisin sauce. "I did five years' penance," the chef explains. "It's time to funk it up." -- Cicora
