FORAGE &
FEAST
30 EXCLUSIVE NIGHTCLUBS
32 MOTHER'S DAY RECIPE
34 PET-FRIENDLY PATIOS
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THE BIG EASY
PHOTO BY KEN BLAZE
you look at and wonder How the hell am I going to eat that thing? Cleveland Sandwich Co.’s Muffuletta is one of them. As you watch Kevin O’Connell build it behind his counter in the Superior Building, the fist-sized hunk of house-made burrata catches your eye first, of course, but don’t underestimate the stack of Virginia ham, salami and mortadella. “We make all our own cheese and fabricate and slice all our own meats,” says the chef. “I’m a big believer in local but also serving the best ingredients.” The New Orleans classic, complete with fresh olive tapenade, gets its O’Connell twist and its Cleveland shout from the basil aioli spread across a rustic sesame seed brioche roll from Stone Oven Bakery. Believe me, you’ll find a way. clevelandsandwichco.com THERE ARE CERTAIN SANDWICHES
H APPETI T E
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BY DILLON STEWART
CLEVELANDMAGAZINE.COM
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