Can food help revive a city — and a region? It certainly can play a part.
Here’s an example. We sat outside this week for a birthday dinner at a lively bistro. Near our table, a brazier burned brightly as well-dressed guests chatted in the warm evening air.
The wine list featured a variety of intelligent choices, from crisp chilled rose to warm reds and sparkling whites. The special was pork belly, the raw bar included a choice of east coast or west coast oysters, and the frites looked fantastic.
We were not in Paris, or New York, or Chicago. We were at Zinc, on Euclid Avenue, in downtown Cleveland. Zinc, set a historic building, is one of the most recent editions to the city’s growing culinary scene, which is centered around the corner on Fourth Street. Here’s a piece that Dan Bobkoff recently did for our partner ideastream on Cleveland’s new restaurants.
I’m convinced that good food is essential not just to a city’s spirit, but to a city’s revival. Restaurant wise, Cleveland already rocks — and so can the Great Lakes region. Continue reading “From the Senior Editor: Food’s Revival Role”