After a five-year hiatus, restaurateur Carl Quagliata brings diners back to Tuscany — but this time, he’s doing it in a sleeker space. Gone are the days of Tuscany’s deli-style trattoria digs at Eton. This newer model boasts a clean-cut look in blonde white oak and cherry tabletops at the former Harvey’s at the Hamptons apartment complex. “It was a great location and a great opportunity,” says Quagliata, best known for Tuscany’s upscale cousin, Giovanni’s Ristorante. “The atmosphere is phenomenal — very comfortable, very open, very Italian and very inexpensive.” Quagliata says former Tuscany diners can expect old favorites and a menu heavily focused on fish specials, pastas in a dozen varieties, chicken, veal and vegetarian lasagna.
Opening Sept. 29, Funshi Revolving Sushi lets diners grab plates from a moving belt, order hot dishes by e-menu and receive drinks from robot servers - all for one flat plate price. By Douglas Trattner
The Midwest Apple Improvement Association is known for its EverCrisp variety. It's still experimenting to find even more interesting, tasty fruit in Northeast Ohio's orchards. By Annie Nickoloff
Chef Agostino Iacullo is hanging up his apron, ending a little over three-decade run that turned Stino da Napoli into one of Cleveland's most cherished Italian institutions. By Vince Grzegorek
