Chef Jeff Jarrett started settling into Amp 150's head chef position in June, a week after closing Palate in Strongsville, but he's just recently recharged the Marriott restaurant's menu. "A lot of what was on there sold well," he says of Amp's well-worn offerings. "But now, I'm not looking to do any of that." Still honoring the restaurant's promise of farm-to-table fare, Jarrett has assembled an array of seasonal dishes, including pancetta-wrapped pheasant. "It's been said before that it's like Thanksgiving on a plate," he jokes. "But it's pheasant instead of turkey, and your butternut squash is the sweet potato or yam aspect of it." He also includes cranberry chutney, Brussels sprouts with Ohio maple syrup gastrique and potatoes grown at The Chef's Garden in Huron. "When things grow in the same season, they go well together, like the Brussels sprouts and the butternut squash," says Jarrett. "We want to go in a lot of different directions. It's kind of a mix-match of everything, which to me, is what American food is."
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
