BEST OF THE WEST How to make the most of

Best of theBest of the

We asked you to nominate your West Side favorites in dozens of categories. Then we compiled the top three vote-getters in each one and asked you to once again cast your ballot at the Best of the West party at Market Square at Crocker Park on May 12. Read on to learn about the winners.

Stories by: Chrissy Kadleck, Myra Orenstein and Ann-Marie Vazzano

ROASTED GARLIC BUTTER WITH CALABRIAN PEPPERS: Martorello starts with garlic roasted in-house and purees it with the red Calabrian peppers. “The peppers have got a little bit of spice to them but they’re not overwhelmingly spicy,” he says. That mixture is blended with softened butter to create the compound butter that will be the base for the sauce.

RESTAURANT //BISTRO 83

A staple on Bistro 83’s menu for five years, the Calabrian Shrimp Pasta is named for the unique specialty chili pepper featured in this popular entrée, says Tony Martorello, general manager and executive chef. In fact, he developed this dish after a food purveyor introduced him to the slightly spicy pepper that comes bottled in oil directly from Italy.

36033 Westminister Ave., North Ridgeville, 440-353-2828, bistro83.com

SHRIMP: Five wild-caught shrimp, sized 16/30, are tossed in and sauteed in the sauce.

FRESH ARUGULA: Baby arugula was chosen for its small and tender greens that work well in pasta dishes, Martorello says. “It also adds a bit of texture and a bit of pepperiness to the dish.”

CHERRY TOMATOES: Fresh, sweet cherry tomatoes are sliced in half and added to the sauce. They add color, freshness, texture and acidity to the dish. LOCALLY MADE ITALIAN SAUSAGE: Holiday Italian Sausage won Martorello over in blind taste testing years ago, and it’s the only sausage he’s used since. In this recipe, he roasts the crumbled sausage and then adds it to the sauté pan.

CHABLIS: Martorello uses Chablis white wine from France to deglaze the saute pan. “It’s a clean wine and it’s unoaked so it doesn’t really change the characteristic of the dish too much. It adds a little bit of acidity and some zing to the dish.”

HEAVY CREAM: The cream adds fat and helps pull the hearty dish together.

PARMESAN CHEESE: “We add Parmigiano Reggiano cheese to basically thicken up the sauce and to add more flavor,” Martorello says.

PAPPARDELLE: The dish is complete with a portion of Ohio City Pasta’s pappardelle, a large, flat, wide noodle. “We use Ohio City Pasta because we like serving the best,” Martorello says, adding that they also like to support local companies whenever possible. “It’s a consistent, very high-quality pasta. And this is a particular noodle you don’t see at a lot of places so it adds a bit of uniqueness to our dish.”

ANTIQUE STORE // FLOWER CHILD

The definition of an antique takes on new meaning at Flower Child, where nothing is 100 years old, but rather dates from 1930s Art Deco to 1980s. “Today, everything 30 years old is considered mid-century modern or vintage," store owner Joe Valenti explains.

Take clothes, for example. The latest in vintage clothing is coastal grandma. (Think Diane Keaton in Annie Hall with her floppy hat and oversized linen shirt. Furniture is straight out of an old Dick Van Dyke sitcom when everything was solid wood, Danish modern was in vogue and cabinetry boasted super clean lines.

Yet, while trends may come and go, making smart vintage purchases is always in style. For example, before shopping, Valenti suggests taking measurements. “Always make sure you measure not only the size of the space for the item but also the door it’s going through. Oversized items can’t fit in elevators. So measure everything twice.”

Because of potential issues with bedbugs and allergens and the need for cleaning, he advises against buying on Craigslist and suggests exclusively making purchases from a reputable person. “Thorough cleaning takes a lot of work. Never go by yourself to make a purchase and always remember that you can’t come back and make returns when you buy on Craigslist.”

11508 Clifton Blvd., Cleveland, 216-939-9933 Selecting the best hole on a course that’s been recognized as one of the busiest golf courses in the state may seem difficult, and yet Big Met Golf Course’s clubhouse manager Brendan McLaughlin zeroes in on the 11th. While shorter than most of the other par-4 holes, it can play as long as 472 yards, has the highest elevation tee box and a good view of the entire course. McLaughlin suggests using a driver and maybe a six or seven long iron (depending on the golfer’s skill) to get on the green. “This is a hole I know I can play pretty well, so that may lead to my personal preference for it," McLaughin confesses. "I can get a respectful score. It’s a fairly straight hole with no water hazards.” Looking for something a bit more challenging? The fifth hole — the first par-5 on the front nine — has a lake on the left of the green. “There have been more than a few golf balls lost there,” McLaughlin says.

4811 Valley Parkway, Fairview Park, 440-331-1070

BRUNCH //PIER W

Oysters on the half shell and crème brulee at 10 a.m., omelets and French toast at 2 p.m. — there are no rules for diners feasting at Pier W for brunch. Each Sunday from 9:30 a.m. until 2 p.m., the bar is transformed into a mouth-watering buffet featuring prime rib, chicken, breakfast items, house-made desserts and, of course, fresh seafood. “There’s something for everybody,” says general manager Mark Kawada. One of the most popular items — the bouillabaisse — has been a staple on the menu since the restaurant opened in 1965. This seafood stew features shellfish and varying fresh fish such as halibut, cod and swordfish in a savory saffron broth.

Be sure to make your reservations early. Brunch is often fully booked two to three weeks in advance.

12700 Lake Ave., Lakewood, 216-228-2250, pierw.com

400 to 500

diners on any given Sunday

87

menu items

150

pounds of shrimp cocktail and nearly 1,000

30+

desserts including crème brulee, chocolate mousse, brownies, cookies and bread pudding, to name a few

CHEF //MIKE SMITH, THYME TABLE

For the father of five who has been cooking professionally since he was 15, Mike Smith says he’s honored to be selected as top chef, but it’s really a team win. “We wouldn’t be where we are without the people who are in that catering facility, on the food truck, in the restaurant,” says the 42-year-old owner and executive chef at Thyme Table, which opened in April 2019. “We just wanted to open a fun place that my wife, Tess, and I could go have a drink at. That vision and the team that we were able to put together (Eric Scott at the bar and Laura Jerina-Potts in the pastry department) has really allowed us to create this thing that has now taken over.” It can be a destination for a great date night or a gathering spot to grab an upscale burger, loaded lobster tater tots or a fresh melon salad. “Everything is really designed around being a comfortable neighborhood place that’s almost like the Cheers of Bay Village,” he says. “Whether it’s the hostess, the food, the drinks, the desserts, we want it to be amazing and great, but also down to earth.”

583 Dover Center Road, Bay Village, 440-617-6964, thymextable.com

Smith says you need to try these Thyme Table faves:

Beef carpaccio – This is Smith’s favorite menu item right now — a delightful and light dish of shaved beef tenderloin, capers, pickled red onion, arugula, lemon aioli and verjus rouge.

Rosemary focaccia – The backstory on this much-adored bread is that it was developed when Smith and his wife had their firstborn and finances were tight. “We wanted to still eat good food, but we had to find a way to do it in an affordable way. So we created that recipe,” he says. Made with high-end unbleached flour, this bread is loaded with great olive oil and topped with black sea salt and rosemary. “Everybody goes crazy for it. We serve it at all of our catered events.”

BBQ beer braised short ribs – On the menu since day one, these short ribs are the result of 15 years of tweaking a recipe that has finally found its ultimate sweet spot. Braised for several hours, the short ribs are served with cheddar grits, sauteed garlic broccolini and a braising redux.

MEN’S FASHION //GEIGER’S

In its 90th year in business, Geiger’s is still ahead of the trends in upscale menswear fashion.

From business casual to sporty looks for the slopes, this Lakewood institution is selective about the trends it follows because its customers are discerning and often looking at purchasing investment pieces that will live in a wardrobe for years

Here are the trends worth following, according to John Geiger, menswear buyer: • High-pile fleeces with Sherpa lining are continuing in popularity. Brands like Patagonia deliver in this department, Geiger says. “We have some fun colors that’ll brighten up crappy winter days,” he says.

• Updated classics with a retro kind of '70s twist are happening, specifically corduroy shirt jackets and corduroy in general. Think pants, shirts, overshirts or shirt jackets in colors like whiskey brown, navy blue, olive green and tan.

• Novelty sweaters from brands like Polo, Ralph Lauren and Swedish companies such as Fjallraven and Holebrook are in. These can include windproof sweaters that have an interior lining that make them easier to wear with a collared shirt. Also, Native American-inspired sweater designs from Pendleton are going to be big this fall, Geiger says.

THINGS right. now.we love

WHATEVER YOU’RE CRAVING, THESE CAN’T-MISS WEST SIDE STOPS HAVE YOU COVERED.

BAKERY // KELSEY ELIZABETH CAKES Equal parts crispy and chewy, these true French macarons are available in dozens of signature flavors as well as seasonal options like orange creamsicle, mint chocolate chip and pumpkin spice latte. Six for $15; 12 for $30; $2.50/each. Multiple locations, kelseyelizabethcakes.com

INDEPENDENT COFFEE SHOP // ERIE ISLAND COFFEE CO. Whether it’s a bold roast, light roast or something in between, every blend is dripping with flavor. The fan favorite signature blend offers a sweet aroma with a subtle hint of cocoa. Multiple locations, erieislandcoffee.com

ORGANIC FOOD // WHOLE FOODS MARKET Eating well is easy when you shop at Whole Foods Market. Its shelves are stocked with organic foods of all varieties, whether you're looking for pasta, jam or some juicy, fresh produce. 19607 Detroit Road, Rocky River, 440-596-3440, wholefoodsmarket.com

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Step aside, Jack Black. Edward Gallagher, director of education at Beck Center, is transforming traditional children’s songs into new rock classics. • Old MacDonald had a farm, but he also has a rock 'n' roll band, a kitchen and more. Children can create their own orchestra by adding tambourines, maracas, triangles and other instruments. • Use homespun items like pots and pans, kitchen utensils and drumming pencils or shaking rice (in a closed container, of course!) to keep the beat, expand rhythm skills or form a parade while playing "The Stars and Stripes Forever. " • Design a neighborhood with "The Itsy Bitsy Spider." Imagine who might live next door. It could be the Great Big Spider, Humming Spider, Running Spider or Teensy-Weensy Spider. The song is ideal for finger play, singing and creativity.

17801 Detroit Ave., Lakewood, 216-521-2540

DESIGNER //IDA GAWTHROP

I.D.A. DESIGNING INC. AND ARHAUS

As one of seven children and the daughter of a homebuilder, Ida Gawthrop started taping drywall when she was 12. An independent designer in business for 37 years and a design consultant for Arhaus, Gawthrop is an expert listener who can build upon clients’ visions and tie their spaces together. Here she shares three tips to elevate your space: • Accessorize Gawthrop is a huge fan of neutrals in primary pieces of furniture and using accessories to make your home feel fresh, warm, inviting and current. “You can have a transitional sofa in cream and go full-on boho with the blankets and pillows for a new look,” she says. • Potted Plants A houseplant "cleans the air, softens the corners and brings movement and life to a space,” she says. • Open Up A lot of people are purchasing older homes, and opening up walls is a pretty simple thing to do. “It just gives you a more open feel in your home, a more modern feel in your home and allows you to entertain more easily,” she says. 440-725-6367, idadesigninginc.net

The seafood at Salmon Dave’s Pacific Grille is not only the freshest you can get, it’s guaranteed, says general manager Carolyn Miller. The Rocky River institution is known for its unbeatable seasonal seafood specials such as the first run catch of Alaska’s Copper River Salmon in the summer, the “Taste of N’awlins” in February (don’t miss the Gumbo Yaya) and the “Maine Event” featuring the Lobster Bake (1¼-pound Maine lobster, half a chicken, a half dozen clams, corn and roasted potatoes). But seafood rules the land year-round at Salmon Dave’s, and Miller says you don’t want to miss these standouts from the surf: Dave’s signature salmon is best enjoyed pan roasted with lobster risotto, baby spinach and lobster velouté sauce. “That’s probably one of the most popular dishes for sure,” she says, adding that the velouté cream sauce is something special.

Experience Asian fusion with the Spicy Seafood Lo Mein sampler featuring salmon, shrimp, bay scallops, stir-fried vegetables and cashews. Shrimp & Scallops is another best seller complemented by stellar sides of mushroom and spring pea risotto, broccolini and beurre blanc sauce. 19015 Lake Road, Rocky River, 440-331-2739, salmondaves.com

CHARITABLE CAUSE //PRAYERS FROM MARIA

After their daughter, Maria, was diagnosed with a deadly brain cancer in 2006, Ed and Megan McNamara started on a mission that tragically couldn’t save their child but will alleviate the suffering of others with childhood cancers. Through their Prayers from Maria Foundation, more than $12 million has been raised for research, predominantly focused on brain cancer. “We couldn’t just sit back and not fight to do anything we could to save her,” says Megan McNamara, co-founder of Prayers from Maria, which is best known for its sunflower fields in Avon and Cedar Point. “The sunflower was Maria’s favorite flower and it’s a flower of hope that speaks to the beauty of a child and the radiance of a child.”

The foundation hosts two large fundraisers every year: the Sunflower Soiree, which is a VIP event with about 600 of its closest supporters; and the Sunflower Wine Festival, which is a large-scale fundraiser designed to build awareness about the cause and the mission.

“We really feel like we have a front row seat to seeing the goodness of others in the world,” says McNamara, who offers these suggestions for getting involved. • Doing something as simple as posting on social media when you visit the Prayers from Maria sunflower field is impactful and makes a difference.

• Attending events and even volunteering helps support the foundation’s mission. “I see the volunteers really happy and excited about what they do. They walk away with a lot more than they thought,”

McNamara says. 20226 Detroit Road, Rocky River, 216-727-3511, prayersfrommaria.org

SALON // CHARLES SCOTT SALON & SPAS

It’s a modernized '80s vibe with a twist that’s spinning out of the stylists’ chairs at Charles Scott Salon & Spas, says Kelli Hosso, manager of the busy Rocky River location. “We’re seeing a lot of texture being embraced with a little bit bigger hair and styles like curtain bangs, modern mullets and short, round bobs [that] are very popular." Here are three attention-grabbing styles right now: Feel that texture: Post COVID, many have retired the flat irons and are letting their hair do its thing. “We’ve had a little bit of an uptick in perms and creating that beach wave for an everyday style,” Hosso says.

The Shag: Think thick bangs and layers. “This style works on almost every hair texture and length,” Hosso says. “A shag is an ageless cut because you can make it look as trendy as you want.”

Refined men’s cut: This style embraces natural texture and curls, but it’s a sophisticated look that means business with polish and product. “Guys are coming in every two to three weeks for their haircuts, keeping them cleaned up and really embracing a styled look on their haircuts,” Hosso says.

Charles Scott Salons and Spas, 19025 Old Lake Road, Rocky River, 440-333-7994 and 34970 Detroit Road, Avon, 440-899-1957, charlesscott.com

Best ofthe

FOOD

Restaurant Bistro 83, North Ridgeville Patio Georgetown | Vosh, Lakewood View Pier W, Lakewood Lunch Spot Cabin Club, Westlake Late Night Food Barrio Tacos, Multiple Locations Brunch Pier W, Lakewood Organic Food Whole Foods Market, Rocky River Vegetarian Aladdin’s Eatery, Multiple Locations Seafood Salmon Dave’s Pacific Grille, Rocky River Sushi Shinto, Westlake, Strongsville Steak Strip Steakhouse, Avon Independent Coffee Shop Erie Island Coffee Co., Multiple Locations Quick Bite Aladdin’s Eatery, Multiple Locations Ice Cream Mitchell’s Homemade Ice Cream, Multiple Locations Bakery Kelsey Elizabeth Cakes, Multiple Locations Smoothie Robeks, Multiple Locations Pizza Angelo’s Pizza, Lakewood Burger Heck’s Cafe, Multiple Locations Wings Around the Corner Saloon & Cafe, Lakewood

Winners List

Mexican Cozumel, Multiple Locations Italian Bar Italia, Lakewood Chinese King Wah Restaurant, Rocky River Farmers Market North Union Farmers Market at Crocker Park, Westlake Deli Joe’s Deli & Restaurant, Rocky River Family Dining Avon Brewing Co., Avon

SERVICE

Wedding Venue Georgetown | Vosh, Lakewood Day Spa Sacred Hour Wellness Spa, Lakewood, Rocky River Mani/Pedi Prive Nail Spa, Westlake Salon Charles Scott Salons and Spas, Rocky River, Avon Dry Cleaner Ridge Cleaners, Multiple Locations Senior Living Rose Senior Living, Avon Car Wash Bee Clean Car Wash, Multiple Locations Golf Course Big Met Golf Course, Fairview Park Yoga/Pilates Hope Yoga Studio, Fairview Park Fitness Center UH Avon Fitness Center, Avon

ENTERTAINMENT

Happy Hour Georgetown | Vosh, Lakewood Live Music Venue Georgetown | Vosh, Lakewood Brewery Avon Brewing Co., Avon Charitable Cause Prayers from Maria, Rocky River

SHOPPING

Jeweler Peter & Co. Jewelers, Avon Lake Pet Boutique Style Mutt, Cleveland Florist Cottage of Flowers, Lakewood Garden Center Petitti Garden Centers, Multiple Locations Wine Store Heinen’s Grocery Store, Multiple Locations Beer Selection (Retail) Minotti’s Wine & Spirits, Multiple Locations Bike Shop Century Cycles, Rocky River Boutique Cara’s Boutique, Westlake Men’s Fashion Geiger’s, Lakewood Home Decor Wild Iris Home, Avon Health Foods (Retail) Whole Foods Market, Rocky River CLE T-Shirt Shop GV Art + Design, Lakewood, Cleveland Consignment Shop Common Threads Thrift, Fairview Park, Brook Park Antique Shop Flower Child, Cleveland

CHILDREN

Dance Theatre Beck Center for the Arts, Lakewood Gymnastics The Little Gym, Multiple Locations Music Instruction Beck Center for the Arts, Lakewood Birthday Party Topgolf, Independence

PEOPLE

Chiropractor River Chiropractic & Wellness Center, Rocky River Chef Mike Smith (Thyme Table), Bay Village Bartender Jeff Gresko (Bistro 83), North Ridgeville Stylist Meghan Zaborowski (Robert Patrick Salon), Rocky River Interior Designer Ida Gawthrop (Arhaus), Multiple Locations Fitness Instructor Kevin Johnson (Esporta Fitness), Avon Photographer Leigh Roth Photography, Westlake