Best of the WEST

Stylist: Christine Dopoulos, Foxy Salon

“I look at hair as an art,” says Christine Dopoulos, owner of Foxy Salon in Lakewood, a nine-chair, consultation-only studio (meaning: no walk-ins) in Lakewood that’s bringing a bespoke hair experience to the West Side. Dopoulos works closely with her clients to craft a personalized look that works best for their hair, and she has built a reputation for meticulousness and precision through top-quality looks that won’t damage their locks. “I care about giving my clients not only what they want, but keeping the integrity of their hair as pristine as I can,” she says.

Dopoulos shares some tips on what’s hot in the world of hair this summer.

1 The wolf cut. “It’s like a ‘modernized shag,’ with heavier curtain bangs and lots of layers. It’s super popular and fun,” she says. “You can do so much with it: it’s nice to have some hair in the front that frames the face when you put your hair up, plus a ton of volume in the back.”

2 Warm it up. “People are going more into the warm tones for highlights right now, which give you some lift and bulk. It’s a great beachy look, and your growout is seamless. You’ll only have to come in every three months or so to maintain it.”

Deli: Joe’s Deli

It’s all about the people at Joe’s Deli, which celebrates a legacy of treating customers like houseguests and staff like family. “It’s more of a ministry than a business,” relates Jeanette Kanaan, who opened Joe’s Deli in Rocky River with her husband Joe in 1994. “I have customers who come in for breakfast, lunch and dinner — they love the food, and they come for the company. They become great friends.”

Kanaan adds, “You’re only as good as your employees. Without them, we can’t do much. They are what make the restaurant what it is.”

Those are a couple reasons for Joe’s Deli’s staying power, along with the quality ingredients, scratch-made menu and kitchen where there’s “no cutting corners,” Kanaan says. “If I’m not proud of it, I’m not going to sell it.”

The Joe’s Deli story started long before the couple built its new restaurant on Hilliard Boulevard, a move to expand from its previous location up the road. Jeanette’s brother emigrated from Lebanon in 1956 at age 21 and eventually moved to Cleveland with a cousin. They opened a grocery and deli across from what is now Cleveland State University.

The business grew and he helped the rest of the family move to Cleveland in 1965. When he took over Larry’s Ham and Eggs on St. Clair Avenue, all of the siblings worked at the restaurant — including Kanaan. The restaurant’s name changed to Slyman’s, which Kanaan credits for the integrity of one of Joe’s Deli’s menu favorites: corned beef.

The Kanaans went on to open Joe’s Deli, and the business has evolved into a West Side community institution. The secret recipe? “We have the best people, we take good care of them and we have always concentrated on serving the best food.”

19215 Hilliard Blvd., Rocky River, 440-333-7890, myjoesdeli.com

3 The need for beads. Almost a third of Christine’s clients come to her for invisible bead extensions, a technique that seamlessly weaves small beads into the hair to create long, lush locks that are a breeze to maintain. “The attachment site is undetectable, there are no beads or bonds that show,” she says. “Once in, the hair does not shed. You can put it up in a high bun, you can wear a hat, and with regular maintenance the extensions can last eight to 10 months.”

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Corned Beef Reuben Classic

Corned beef, piled high with Swiss cheese and sauerkraut on grilled rye bread.

Cranberry Chicken Salad

Grilled Amish chicken sits on a bed of romaine tossed with balsamic vinaigrette and topped with sundried cranberries, crumbled bleu cheese, pears and strawberries.

Lebanese Delight

A sampler platter with hummus, tabbouleh, two spinach pies and two grape leaves.

Brewery Avon Brewing Company

With brewer Mathias Hauck, Chef Brian Weaver and patriarch/go-to-guy Ken Weaver leading the charge here, Avon Brewing Company has accumulated its share of awards. “We tell people to come for the beer and stay for the food,” Hauck says.

ORDER IT:

Try Medicinal Wheat, an American wheat ale with a little citrus (a “patio pounder”) and pair it with a mixed berry salad topped with candid pecans, goat cheese and house vinaigrette. The Orhana, first brewed 15 years ago after the family visited Hawaii, is a pale ale of citra and mosaic hops, conditioned with Hawaiian pineapple puree and tropical notes. It pairs well with wings tossed in pineapple, Caribbean sweet and savory spice sauce. (Available in vegan made with fried Brussels sprouts.)

Or, opt for its first beer, the King Kokonut, an award-winning, malt-forward, imperial porter with flavors of toasted coconut. Go all out and pair it with a 10-ounce strip steak, grilled with roasted red sweet potatoes and Brussels sprouts, topped with bacon/truffle butter and drizzled with a balsamic glaze.

37040 Detroit Road, Avon, 440-937-1816, avonbrewingcompany.com