WEST Best of the

Burger: GUNSELMAN’S TAVERN

When it comes to creating an award-winning burger it takes more than placing a ground chuck patty on a commercially produced bun. To David Grace, Joe McDonough, Scott Eppler and John Caine, proprietors of Gunselman’s Tavern, it means doing research to find just the right combination of meats. As staunch supporters of local purveyors, they looked to Cleveland-based businesses for the best available ingredients. Their search, seven years ago, resulted in their approaching Foster’s Meats in the West Side Market.

21490 Lorain Road, Fairview Park, 440-331-5719, gunselmans.com

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 11. Read on to learn about the winners.

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The meat: “Foster’s grounds a secret blend of short rib and beef brisket for us,” says Grace. “It took some tasting and testing, but we arrived at a blend that has the flavor combination we wanted and is always guaranteed fresh.”

The seasoning: Enhancing the flavor led to the creation of gunny seasoning. “We listened to our guests and gunny seasoning was the result. We think the result is the creation of burgers with a smile,” says Grace.

The bun: While most of Gunselman’s burgers are served on a brioche bun, the restaurant relies on its Fairview Park neighbor, Sauced Wood Fired Pizza, for the freshest, best product for Gunselman’s Burger of the Month.

The toppings:

The Plain Jane is pretty much what you’d expect (although it’s available with chicken or as the “impossible” burger aka the vegetarian variety.) Condiments adhere to Gunselman’s vow to support local. Cleveland Ketchup and Cleveland Mustard are its go-tos. Its version of A-1 steak sauce and spicy gunny bbq sauce are both made in-house by Kitchen Managers Jacob Meese and Todd Barry.

Amp it up: For a spicier option, try the Gunny BBQ Bacon with spicy gunny bbq sauce, hickorysmoked bacon, cheddar and onion straws. The Black & Bleu features a Cajun dry rub, spicy blue cheese butter and gunny housemade steak sauce. Other varieties include sunny side eggs, waygu and bison beef, avocado, house Buffalo sauce or a host of Italian deli meats.

Wedding Venue: The Elliot

At The Elliot, a seemingly typical Tremont neoByzantine church, houses a flexible event space that’s bright and airy, converted to accommodate everything from micro weddings to 200 people events. Historical details, like the border of an intricate rose-themed stained-glass window and the stained glass in the bell towers, were left intact, while the basement hides a sleek speakeasy where guests can convene for cocktails and hors d’oeuvres. The Elliot offers creative Cleveland couples the perfect space to craft a wedding that reflects their personalities.

“We want to change the wedding game and give couples a brand-new experience,” says owner Stephanie Ridgely. “We’re starting to see people move away from the very traditional type of wedding — now it’s more important to make sure your guests are having a good time.”

Her tips? “Add personal touches everywhere so you walk away remembering the day is about you.”

1415 Kenilworth Ave., Tremont, 216-200-8506, theelliotcle.com

Lunch Spot: Niko’s Bar & Gyros

Early each morning, you’ll find Niko’s Bar & Gyros owner Nick Moulagianis making hummus in his restaurant kitchen. His 76-year-old dad is there, too, making the “secret sauce,” aka tzatziki (a combination of yogurt, garlic cucumbers and herbs).

There are six kinds of hummus on the menu ranging from garlic to cilantro jalapeno, roasted red pepper, Buffalo and spicy feta.

His famous gyros include the more traditional lamb and beef variety, but he’ll be the first to tell you that, “we put everything on a pita.” And does he ever. Chicken, pork, BLT, grouper, corned beef, cheeseburger, reuben and vegetarian are but a few of the many options. There are 25 craft beers on tap here, too, but only one Fat Niko.

Created by Fat Head Brewery, this signature beer has become so popular that it’s now available in cans at his restaurants as well as other Northeast Ohio locations.

12766 Royalton Road, North Royalton, 440-237-6456, nikosbarandgyros.com

Florist: Precious Petals

When Olympic Gold Medalist Pole Vaulter Katie Nageotte-Moon challenged Precious Petals owner Melinda Borczuch to design an asymmetrical wedding backdrop that would surround them both with flowers that would leave her guests in awe, she delivered a display that cleared Nageotte-Moon’s very high bar.

The gorgeous design was created in florals, cages, attached with zip ties and shaped with an amazing array of greens, red and white roses, stock and hydrangeas.

“Once the ceremony was completed, all the florals were transported over to the reception area, which flanked the sides of the head table and along the front of the head table,” she says. “Guests were seated at tables with tall and short centerpieces matching the floral structures. ”

Borczuch, who creates floral masterpieces for about 50 weddings a year along with help from her husband Joe, uses a variety of elements and textures to create her unique bouquets and designs that always have a signature flower, greenery or element that was grown in her own garden.

“I’m blessed and lucky to be able to design and create florals for our couples within their budget and exceed expectations not only for the bride and groom, but their guests, too,” she says. “Without the hard work of my husband, children and my talented designers, we would not be here today.”

26672 Osborne Road, Columbia Station, 440-241-0083, preciouspetalsweddings.com

Mani-Pedi: Stella & Shay Beauty Bar

“Chrome is one of the biggest nail trends we’ve seen since last year, and it’s back with more natural and softer looks,” says Becca Gordon, owner of Stella & Shay Beauty Bar in Lakewood and Westlake.

Think Hailey Bieber glazed donut nails — pearly pastel with a copper chrome dust finish.

Combine blue with blue chrome, pastels with gold chrome — “the possibilities are endless,” Gordon says. If you prefer to go French, check out colored tips rather than classic white or a pointed shape rather than curved.

18225 Detroit Ave., Lakewood, 216-777-0345; 25951 Detroit Road, Westlake, 440-570-0664; stellaandshay.com

Best Bartender: Jeff Gresko, Bistro 83

When Bistro 83’s Jeff Gresko isn’t cheersing the weekend every Friday at 6 p.m. (you can follow him on Facebook as he goes live each week), he’s mixing up some seasonal cocktails. His new favorite summertime splash is the refreshing (and hydrating)

Watermelon Mojito. First you need fresh mint and fresh lime, then rum (he prefers silver) and finally juiced/blended watermelon. Muddle the mint and lime in the glass, put in some ice with rum, a quick pour of simple syrup and your fresh pressed watermelon and there you go. “It’s pretty damn tasty,” he says. “It’s clean, crisp, and when it’s hot outside, you’re going to want something to sip and cool off, right?”

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