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McCleveland
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Because I think the business is primarily commercial. It will just have a small retail presence... which I think is something all food based businesses should do.
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X
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There will be a private party opening at RJ Boland's tomorrow night, and I believe they intend to open to the public within a week. Place was bustling with activity when I walked by today, looked like lots of training. Place looks pretty decent inside too...
I walked by today. It looks to be much more upscale than I had anticipated. I was expecting another Winking Lizard/BW3, but this looks somewhat nicer.
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McCleveland
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Like I said I think this place is going to be really successful. These guys really have their sh*t together. They will also be opening a lounge type bar on the second floor... can't remember the name. Also, they have worked out an agreement with the radisson and will be the official restaurant and lounge/bar of the hotel. They have reopened some old connections between the two buildings. That right there will generate instant business, and I would imagine give the radisson a competetive edge.
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MyTwoSense
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Like I said I think this place is going to be really successful. These guys really have their sh*t together. They will also be opening a lounge type bar on the second floor... can't remember the name. Also, they have worked out an agreement with the radisson and will be the official restaurant and lounge/bar of the hotel. They have reopened some old connections between the two buildings. That right there will generate instant business, and I would imagine give the radisson a competetive edge.
Check their facebook page and website. www.rjbolands.com
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Hts121
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I walked by that party tonight. Lots of white collars and crowded. Melting ice sculpture of the "RJ" logo in the front window was a nice touch. Looks very upscale.
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X
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The menu actually doesn't look as upscale as the decor from the street made me think it would be. If the decor surprised me, the menu was what I was initially expecting.
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yanni_gogolak
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Check their facebook page and website. www.rjbolands.com
Looks like Applebee's with more money put into the look of the menu than the items and preparations on it. I would think it would compete with Cadillac Ranch.
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McCleveland
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The head chef was the executive chef at hyde park... i think it's a tad bit better than applebees. Actually I know it is, i sampled food last night. Just because the menu is "american fare", doesn't mean it isn't good.
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bizbiz
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I don't know how exclusive the event was because a bunch of my friends went there and were not on a guest list of any sort.
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Etheostoma Caeruleum
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Also, they have worked out an agreement with the radisson and will be the official restaurant and lounge/bar of the hotel. They have reopened some old connections between the two buildings. That right there will generate instant business, and I would imagine give the radisson a competetive edge.
I hope this prompts Radisson to repair their facade lights which have been out of order for a long long time. When the facade was warmly lit, it created a whole different welcoming classy atmosphere there.
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Clefan98
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^  In what way does the Radisson fixing their lights have anything to do with the openings, closings & relocations of cleveland restaurants thread?
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MyTwoSense
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I don't know how exclusive the event was because a bunch of my friends went there and were not on a guest list of any sort.
It was on facebook, how "exclusive" could it be? LOL ^ In what way does the Radisson fixing their lights have anything to do with the openings, closings & relocations of cleveland restaurants thread?
AMEN!
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rockandroller
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We tried La Boca last night. I wasn't very impressed, it was just "ok." The dining room had a nice atmosphere but our server was very mumbly and quiet. We forgot to ask about the Restaurant Week prix fixe special and he didn't mention it spontaneously, even though we said we had never been there before. We didn't remember until we heard another table asking about it as we were eating our entrees.
Started out with 2 glasses of red sangria, which was tasty but a very skimpy glass, especially since it was packed full of ice; I would say we got about 2-3 ounces of sangria. We split the duck empanada as an app. It came with 3 empanadas; they have 4 different varieties - seems it would be great to be able to try one of each in a 3 or 4 plate instead of being served 3 of the same, but that's just my idea. The empanada was bland and the dough around it very thick and not flavorful. The cherry sauce served with it was very thin and did nothing to improve the empanada. For entrees, I got flank steak which I know is a relatively tough cut of meat, but man, I spent most of my dinner chewing and chewing and chewing and chewing to try to break it down. This is a meat that is better served in strips and with other things to chew on as in fajitas or something than sliced and served as a "steak" preparation IMO. It was flavorful though the sauce that came on it was thin and sparse - a lime/cilantro/garlic vinaigrette type sauce. It came with manchego smashed potatoes and grilled carrots, both sides were good if a little on the small side, serving-wise, considering the price we paid for the entree (around $20). mr. rockandroller got the lamb shank which was very gamey. I like lamb if it's very mild but this wasn't so we did very little sharing. It was served on a bed of lentils with figs and again, was really basic/plain tasting, as if there were no seasoning in the lentils or anything. He left most of the lentils and figs. We didn't bother with dessert.
Someone had been smoking in the women's bathroom, seemingly immediately prior to me going in, and it was a little, one-holer so with the door shut the smell was awful; no ventilation at all so it was not pleasant.
No managers seemed to be around, nobody came by to ask how we enjoyed everything or to make us feel welcome, which to me should be standard in a relatively new restaurant. And I don't know what was with the server, he was so quiet and unenthusiastic it was like he was dead. We were very excited when we arrived as we love trying new places and he just dulled our enthusiasm with a quiet thud. By the time we left we were subdued and tired.
I won't be rushing back.
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bumsquare
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I had a similar experience at La Boca. It seemed surprisingly unsupervised for a brand-new restaurant. We sat on the patio (obviously a few weeks ago) and there were dirty dishes stacked on the outside bar, tables that sat dirty for long stretches, and a general unprepared feeling that permeated the whole restaurant. I thought the food was a little better than 'rockandroller' described it, but still pretty average and there seemed to be a lot of wasted potential on a great spot and inventive concept.
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rockandroller
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It's on Detroit at W 58th (gordon square district).
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Etheostoma Caeruleum
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^ In what way does the Radisson fixing their lights have anything to do with the openings, closings & relocations of cleveland restaurants thread?
In what way do baiting comments have anything to do with openings and closings either? Or, do we need to start a separate thread for even the slightest associated comments? Actually, if one thinks deeper than the coffee cup...it can have a lot to do with it. When one place opens up and infuses new spark on the block and is a respectable place, sometimes it may influence/inspire others to get their act together. The fact that you pose such a question only reaffirms my evaluation that much of downtown falls short in grasping basic storefront pride/maintenance philosophies. If you don't like the comment, simply move on.
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noozer
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Okay everyone...let's back it off a bit, be civil and make sure our posts relate to the thread...or at least more fully explain why.
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McCleveland
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Just noticed the name of the next new place going into the arcade foodcourt. "Crepe's Deluxe". shu know... crepes. shey are like a very shin poncake. 
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MorningTheft
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Zat is, ow do you say, zee same place as in l'ouest-side market
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yanni_gogolak
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'Hell's Kitchen' chefs to cook at Cleveland's AMP 150 for grand opening: Restaurant RowBy Joe Crea, The Plain Dealer If you're already planning your Thanksgiving weekend itinerary, Michael Symon will sign copies of his book "Live to Cook" starting at noon Saturday, Nov. 28, at the new Strongsville Costco store, 16690 Royalton Road. Also, Symon's latest restaurant, The B Spot, is slated to open Monday, Nov. 23, at Eton Chagrin Boulevard in Woodmere. http://www.cleveland.com/taste/index.ssf/2009/11/hells_kitchen_chefs_to_cook_at.html
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StrapHanger
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I emailed Dante B. 10 days ago for the latest info on is restaurant plans. Response was:
The DANTE restaurant will open around December 1, hopefully sooner.
Ginko should open this spring. It is located in the basement of Dante with a separate entrance.
So, sounds like Dante will be up and running soon and, fingers crossed, Ginko is only a few months away too. I am really intrigued by Ginko.
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MyTwoSense
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I emailed Dante B. 10 days ago for the latest info on is restaurant plans. Response was:
The DANTE restaurant will open around December 1, hopefully sooner.
Ginko should open this spring. It is located in the basement of Dante with a separate entrance.
So, sounds like Dante will be up and running soon and, fingers crossed, Ginko is only a few months away too. I am really intrigued by Ginko.
Ginko, sounds like a bodily function. MayDay, make sure to ginko before leaving the house!
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StrapHanger
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^...or it's a well known tree of Asian origin now commonly found throughout the US...
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MyTwoSense
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^...or it's a well known tree of Asian origin now commonly found throughout the US...
I know, i'm just being a smartypants!
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StrapHanger
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^Per www.danteboccuzzi.com, it will be "modern Japanese cuisine." Which is A-OK with me. Next up is some Indian food on the near west side. Unrelated note, but has anyone tried Crostatas, the verro-Neapolitan pizza place in Highland Heights written up in Scene recently?
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Clueless,Ohio
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^Yes, I've been there a couple times...near some of my family members' digs. This may not be easy for west siders to get to, but for those of you in Cleve Hts or Shaker or other east side communities...it's within reasonable distance. It's so good, I'd drive cross-town anyway. GREAT pizza, authentic italian pizza. Owned by the Quagliatas. http://www.crostatas.com/
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StrapHanger
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^Sweet, thanks! I just checked out the menu. Something depressing about a restaurateur having to translate "gelato". I hope that's not indicative of the sophistication of the customer base.
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